Rich Peruvian Cocoa Pure Raw Chocolate CaCao Nibs 1lb

Welcome to The World's Premiere Source for

High Quality

 Peruvian Criollo Cacao Nibs
Certified Organic

 Raw

Exquisite Peruvian aromatic cacao ranks at the top of the chocolate quality scale.

Grown and harvested from the nutrient dense and mineral rich, pristine eastern slopes of the Andes.

Peruvian cacao (Chocolate) won a prestigious award from the Salon du Chocolate in Paris for the most aromatic cacao beans, beating competitors from Ecuador, Venezuela and Trinidad and Tobago.

Peruvian Cacao nibs contain over 500 high quality, certified organic nutrient dense, and mineral rich chemically identifiable compounds. Making it one of the most nutritionally Perfect Whole Food complex substances on Earth!

NIBS (SMALL EATABLE PIECES)

Taken right from the Cocoa Bean

ONE POUND

In a Resealable Pouch

CaCao nibs are the same as whole cacao beans, the shells have been taken off of the beans and have been kept moist and delicious. These small pieces are what you get when the shell is removed and are known as "nibs" or "chips”. The Cacao bean shells make up 20% of the whole weight of the bean and should not be eaten.

Health Benefits

Peruvian Cacao has the power to stimulate the endocrine (hormone balance) and immune systems, may help lower blood pressure and improve insulin sensitivity, protect and support normal heart rhythm, improve digestion and elimination, detoxify the body and assist weight loss, enhance growth and tissue repair, accelerate healing, balance the mind/emotions and acid-alkaline chemistry, maintain sex hormone production, protect the teeth, help prevent degenerative disease, lift the spirit and promote longer life.

Raw Organic Peruvian Cacao is full of antioxidants, which include: live enzymes, vitamins, minerals, and is super-rich in antioxidant flavonols. Flavonols Increase Blood Flow to Brain

Peruvian CaCao is full of a wide range of antioxidant compounds called polyphenols, including the procyanidins epicatechin and catechin. Fruit, vegetables, wine, and tea have polyphenolic flavonoids as well, but amazingly polyphenols are found in much higher abundance in cacao.

Polyphenols are antioxidants that help the body’s cells resist damage from free radicals, which are formed in normal body processes as well as by environmental pollution, poor diet, alcohol and drug use, and smoking. Free radicals can damage cells, thereby causing cancer and accelerated aging of the body systems. Polyphenols in cacao also minimizes the oxidation of low-density lipoprotein (LDL) cholesterol, a major factor in the promotion of coronary disease such as heart attack and stroke. Reducing the oxidation rate of LDL cholesterol may be just as important as reducing the level of LDL cholesterol. Polyphenols also help inhibit platelet aggregation and activation, meaning it helps prevent platelets from clumping together, therefore reducing the risk of arteriosclerosis. Cacao polyphenols also seem to thin the blood, which slows the rate of coagulation, reducing the risk of heart attack and stroke.

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