The raw cacao bean is one of nature's most fantastic
superfoods due to its wide array of unique properties,
many of which are destroyed or corrupted by cooking.
What is Cacao?
Cacao is the seed of a fruit of an Amazonian tree that
was brought to Central America during or before the
time of the Olmecs. Cacao beans were so revered by the
Mayans and Aztecs that they used them as money!
Cacao beans contain no sugar and between 12% and 50%
fat depending on variety and growth conditions. Nature's
First Law cacao beans are around 40% fat content (low
compared to other nuts). There is no evidence to implicate
cacao bean consumption with obesity.
Cacao is remarkably rich in magnesium. Cacao seems to
be the #1 source of magnesium of any food. This is likely
the primary reason women crave chocolate during the
menstrual period. Magnesium balances brain chemistry,
builds strong bones, and is associated with more happiness.
Magnesium is the most deficient major mineral on the
Standard American Diet (SAD); over 80% of Americans
are chronically deficient in Magnesium!
Stimulant or Superfood?
Cacao contains subtle amounts of caffeine and theobromine.
However, experiments have shown that these stimulants
are far different when consumed raw than cooked.
Consider the following: Experimental provings of chocolate
by homeopaths indicate its stimulating effect when cooked.
One experiment conducted with a decoction of roasted
ground cacao beans in boiling water produced an excitement
of the nervous system similar to that caused by black
coffee, an excited state of circulation, and an accelerated
pulse. interestingly, when the same decoction was made
with raw, unroasted beans neither effect was noticeable,
leading the provers to conclude that the physiological
changes were caused by aromatic substances released
Cacao seems to diminish appetite, probably due to its
monoamine oxidase enzyme inhibitors (MAO inhibitors)
- these are different from digestive enzyme inhibitors
found in most nuts and seeds. These rare MAO inhibitors
actually produce favorable results when consumed by
allowing more serotonin and other neurotransmitters
to circulate in the brain. According to Dr. Gabriel
Cousens, MAO inhibitors facilitate youthening and rejuvenation.
Phenylethylamine (PEA) is found in chocolate. PEA is
an adrenal-related chemical that is also created within
the brain and released when we are in love. This is
one of the reasons why love and chocolate have a deep
correlation. PEA also plays a role in increasing focus
Anandamide (The Bliss Chemical)
A neurotransmitter called anandamide, has been isolated
in cacao. Anandamide is also produced naturally in the
brain. Anandamide is known as "The Bliss Chemical"
because it is released while we are feeling great. Cacao
contains enzyme inhibitors that decrease our bodies'
ability to breakdown anandamide. This means that natural
anandamide and/or cacao anandamide may stick around
longer, making us feel good longer, when we eat cacao.
A recent study showed that only one out of 500 people
who thought they were allergic to chocolate actually
tested positive. Allergies to chocolate are quite rare.
It is typically the case that the person is in fact
allergic to milk and dairy products.
What to do with Cacao Nibs?:
Try eating them straight, a tablespoon at a time.
Chew thoroughly and experience the taste extravaganza
of raw chocolate.
Add to coconut-based or fruit-based smoothies to enhance
Add agave nectar or honey or another sweetening agent
to the raw cacao nibs and chew!
Freeze cacao nibs with sweeteners (agave nectar or honey
are fantastic). Eat cold.
Blend cacao nibs into herbal teas with the Peruvian
Add cacao nibs to raw ice creams for the best chocolate
chips in the world.
Create a raw chocolate bar! Blend the following raw
ingredients together: cacao nibs, agave nectar, carob
powder, maca, coconut oil, angstrom calcium, and cashews.
Pour into a mold and freeze. Eat cold and experience
the truth about the food of the gods!
Refrigeration of these cacao nibs is not required,
although recommended. Cacao nibs keep well in cool,
Why Nature's First Law Cacao Beans and Cacao Nibs lead
all others on the world market in quality and certification:
* Raw, Organic: This is a 100% raw product that is
certified organic by Skal International.
* Criollo Variety: Our beans come from a non-hybrid
ancient Criollo variety of cacao. Criollo beans are
the mostádelicate andáprized beans produced
and they represent an astonishing 1% of the world mass
production.á This variety is often referred to
as the "King of Cacao." They are generally
pricedáfar higheráon the international
cacao market and are usually blended with other beans
to create a more economic price and a less exotic flavor.
The highest quality chocolate often has the highest
percentage of Criollo cacao in its composition.
* Low Microbe Count: Because of the exceptional quality
and standards under which these beans are processed,
any foreign microbe/bacteria activity is virtually nonexistent
on the skin and inner nib. This is an extraordinary
feat considering that cacao beans come from a moist
and slimy fruit grown in the hot jungle. No other cacao
bean sources can claim this safety feature.
* Pleasant, Tasty: The unique process we useáretains
the purity, fine aroma, fairly uniform large size, purplish-brown
color, easy peeling (of the beans) and the nutritional
impact that nature intended.
* High Flavor, No Roasting: Because of the quality of
the bean and of our processing, you get to enjoy a rich,
raw chocolate flavor and aroma without roasting.
* Low Acid: Our beans have extremely low acid levels.
Most other varieties have much higher levels of acid.
Special Notice: Beware of other cacao beans and nibs
available on the world market because they are typically
heated, fumigated, conventionally-grown and are contaminated
by bacteria and fungus.
226gram / 8 oz. bag (equivalent of approx. 200 cacao
All sales of Nature's First Law cacao products support
indigenous farmers in Ecuador. To supply our quality,
raw, unfermented, organic cacao and products made from
this cacao, we pay each farmer 25% more than the price
for regular, organic cacao in Ecuador. We have also
been helping to fund the growth of infrastructure and
irrigation on each farm to ensure quality cacao to our
customers and to allow each farm to increase production
(and therefore increase income). Also, at the processing
location, where cacao butter is pressed and cacao powder
is separated (amongst other things), we help provide
education (regular courses on health, sanitation, etc.)
and higher than standard salaries to all the workers.
Your support of our cacao products has already inspired
the recent planting of 100,000 cacao trees in Ecuador.
Price: 226gram for 14,50euro
Available via post or for collection from Amsterdam
Noordermarkt. To make an order or arrange a collection
please contact us.