Why eat ChocoVivo cacao nibs?
The beans are specially fermented for less than 3 days. This creates less acidity. Research has shown that the less days of fermentation means more flavanoids are maintained in the chocolate.
The beans are organically grown and more than fair-trade. We are continually working with our grower to protect the region and educate people in their area.
A few important reasons for eating cacao nibs. They contain:
Antioxidants – typical serving size of cacao has more antioxidants than blueberries, red wine, and tea
High levels of essential minerals like magnesium. This mineral is the most deficient in western civilization. Magnesium helps to promote brain chemistry, build strong bones, and help regulate heartbeat and blood pressure, sulfur, calcium.
Neurotransmitters like anandamides known as the “bliss chemical”. They are released by the brain when we are feeling great. Cacao contains both N-acylethanolamines, believed to temporarily increase the levels of anandamide in the brain, and enzyme inhibitors that slow its breakdown. Promotes relaxation, and helps us feel good longer
Cacao is not a low fat food as there is about 40% – 50% natural cacao butter. But the fat content inside cacao contains oleic acid, a heart-healthy monounsaturated fat, also found in olive oil, that may raise good cholesterol.
Cacao inherently has no sugar inside. We only think of it as candy because of the high levels of sugar that is typically added to store bought chocolate.
So add cacao nibs as a dietary supplement, because this super food has been available for many thousands of years and the historical context to prove it’s worth to the health of the human race.