Chocolates

A Complete Multi-faceted Approach to Nutrition and Disease

Many terms have come to define the complex symptom set and chronic disease inter-relationship that is generally recognized as the metabolic syndrome, a precursor to the modern scourge, adult- onset diabetes. Encompassing elevated lipids and glucose, high blood pressure, central adiposity and other signs and symptoms, this is the clinical manifestation of the American obesity epidemic. Nutrition texts refer to a toxic food environment.

Each quarter, I explain to students that this phrase has a dual meaning. We live in a predominantly couch-friendly, TV marketing environment that is toxic, with ads featuring highly refined foods. At the same time, we are eating food that is, in fact, toxic, adding to the metabolic burden on our bodies. Though modern medicine relies on various pharmacological therapies, reversing diabetes and obesity must focus foremost on education, prevention and lifestyle change. Diet and exercise ought to lay the groundwork with herbs, specific phytochemicals and nutritional supplements playing supporting roles.

Modern Nutrition

There is no question that our diet has changed drastically over the past 75 years. Factory food production has been geared towards corporate profits, with food preservation and refinement taking the lead, while nutrients have been stripped from the finished product. In more recent decades, greater sums of flavorings, colorings, stabilizers and preservatives have become part of factory food recipes, not to mention pesticides, agricultural – chemical residues, and of late, modified genes (GMO). The government and academic institutions have been complicit as well.

Take for example the old Department of Agriculture food pyramid with grains as the base; a recipe for diabetes. The new pyramid, laid out differently, is little improved. I advise my students to put vegetables, legumes, other plant foods, wild and grass-fed animal proteins, and some fruit near or at the base, and move grains (way) up the pyramid, if they choose to use this illustration at all. An entertaining online pursuit is perusing mypyramid.gov and then mypyramid.org, the former being, of course, the official site. The latter is a parody brought to my attention by a former student.

A decade ago, I attended an organic farming class at Rutgers, the State University of New Jersey. It took place in the Center for Advanced Food Technology and Nabisco Advanced Food Technology Institute. Clearly, industry money is influencing research, especially in an environment of financially strapped state colleges. In fact, a recent study on nutrition research out of Boston showed that four out of five studies funded by food industries were biased to show results favorable to their sponsors. In food processing, one of the first macro-nutrient components to be removed was dietary fiber, the matrix that holds plants together and incorporates key phytochemicals in its structure.

Fiber

There is a direct relationship between the inclusion of dietary fiber in meals and the bodys glycemic response to specific foods. Soluble, viscous fibers especially slow glucose absorption by slowing transit of food through the upper gastrointestinal tract. Found in legumes, citrus whites, apple skins, berries, various fruits, grains and other food, pectin, gum and mucilage can also lower blood cholesterol by binding with bile acids and aiding their excretion.

Much research is being conducted on how the body utilizes both soluble and insoluble fiber. Many think fiber goes unused. However, soluble fiber is partially broken down in the gut, yielding energy, vitamin manufacture and immune enhancement by nourishing flora and by extension, colonocytes. Insoluble fiber aids passage through the lower digestive tract and plays other roles. By eating more fibrous foods in general, we are likely to consume more health-promoting constituents in addition to phytochemicals. Lignans, for example, perform phenomenal tasks in the body though a lesser role in lowering risk of diabetes. For 75 cents per pound, one can purchase lignan-laden flaxseeds that may prevent and control breast, prostate and other cancers.

Several companies have combination formulas of powdered, soluble fiber-rich blends. These are often a considerable step in quality above commercial brands and are sometimes made without psyllium and oats, to which some individuals are intolerant/allergic. Encapsulated products are also available, though more costly, but may boost individuals adherence to a nutritional program. Powdered fiber products are invaluable for increasing overall fiber consumption and slowing glucose absorption. In fact, some individuals would get more fiber in 1 or 2 scoops of a particular fiber formula than they may get in an entire days diet. The FDAs daily value for fiber is set at 25 grams; however, few Americans consume this quantity. It is telling that traditional cultures, many of which ate 3-5 times as much fiber, had no diabetes. Compare these quantities to the average Americans daily intake of added sugar, approximately 30 teaspoons per day.

Sugar and Spice

I often ask students to consider the historic availability of sugar (and most commonly used vegetable oils). I once heard the respected herbalist, David Winston, speak of the same. Obtaining sugar was a difficult, seasonal process at best. Sugar was available certain times of the year from whole foods, fruits and vegetables, not in soda, juice, and an array of cookies and candies. It was prized and stored in the whole food matrix, dried, used to ferment, etc. The takeaway: instruct your patients and clients to step out of the box and eat whole foods rich in fiber and phytochemicals. Furthermore, we can take advice from NYU nutritionist Marion Nestle and walk the perimeter of grocery stores. The healthier foods generally live along the walls, and there appears to be less shelf-talking advertising.

Our ancestors knew there was more to spice than flavor. Cinnamon, like flaxseed, is an inexpensive food that can have profound health effects. Studies show that a gram or two per day of cinnamon may lower serum glucose, triglycerides, LDL cholesterol and total cholesterol. More than 170 million people worldwide suffer from diabetes, and for many, drugs or other forms of treatment are unavailable. It may be possible that many of these people could benefit from readily available natural products such as cinnamon, according to Don Graves, Adjunct Professor of Molecular, Cellular, and Developmental Biology from the University of California at Santa Barbara. Using advanced imaging techniques, Graves and other researchers found a proanthocyanidin compound in cinnamon that can affect insulin signaling in fat cells, thus proposing that cinnamon has insulin-like activity. This may not be news to many practitioners, but it is likely to be surprising and interesting to the average patient who has no idea that a simple kitchen spice can be so powerful.

Preliminary studies from the Japanese National Institute of Health Sciences show that chocolate may slow or prevent pancreatic carcinogenesis. Chocolate also contains proanthocyanidins and has diverse health benefits. Raw, sugarless cacao powders are available on the market. These can be mixed with chai, which usually contains cinnamon (and other phytochemical-bearing herbs), or concentrated foods such as solid extracts of berries.

Common to the Southwest, the prickly pear (Opuntia spp.) may offer promise in diabetes treatment and management. Mexicans eat the pads of this cactus, a notable source of gut-soothing mucilage, as nopalitos. The plants range is actually quite far-reaching as I have seen it on barrier islands off the Jersey Shore. In Spanish, the fruit of prickly pear is called tuna. It is rich in quercetin, a neuro-protective flavonoid common to many vegetables, fruits and herbs. Prickly pear may at least provide a demonstrative link for those with Type 2 diabetes. Traditional and available ethnic foods, including okra – another mucilage-bearing food can be used in preventing diabetes because the mucilage slows the absorption of sugars. Meal planning may include soluble fiber rich Anasazi or black beans, lima beans, or black eyed peas, along with nopalitos or okra.

Distinct medicinal food-herbs are also valuable dietary options. Herbs high in mucilage are slippery elm (Ulmus rubra) bark and marshmallow (Althea officinalis) root. Made into an unboiled tea, an infusion, the herbs thicken into a goo that provides a slimy, protective layer to the lining of an irritated digestive tract or sore throat. Moreover, diabetics should eat sources of complex sugars such as inulin found in Jerusalem artichokes (Helianthus tuberosus) instead of potatoes. Complex sugars from Helianthus and other foods, such as asparagus and salsify (Tragopogon porrifolius) digest more slowly, thus less sugar builds up in the bloodstream. These foods also fortify the lower digestive tract by nourishing gut flora.

Nutrient and Phytochemical Supplements

Prevention and management of diabetes can be enhanced with nutrients and phytochemical supplements. Alpha lipoic acid, for example, is a versatile nutrient for diabetic treatment. In addition to inhibiting glycation and therefore helping to prevent diabetic complications, such as diabetic neuropathy, lipoic acid performs other roles in antioxidant recycling and manufacture, and promotes efficient cellular energy production. For treatment purposes, 600-1,200 mg daily are recommended, while 100-300 mg daily may be recommended for prevention. Alpha lipoic acid is also helpful in treating chemotherapy-induced neuropathy and may offer hope to those with fluoroquinolone antibiotic-induced neuropathy as well.

Other nutrients critical to diabetes prevention and management are B vitamins, which are needed for metabolism of all macronutrients, and may also aid in treatment of neuropathy. Trace minerals such as vanadium and chromium play crucial roles, and few strategies for ongoing wellness are complete without additional magnesium and zinc, as they are vital to numerous enzymatic reactions and are frequently deficient in aging populations.

Generally, for those with insulin resistance, 10-40 mg of supplemental zinc and 100-300 mg magnesium are sufficient for enhancing immune response and reducing cardiovascular risk, respectively. Both minerals also contribute to bone health. Various studies show that chromium stabilizes blood sugar by enhancing insulins activity. In other studies, individuals who took additional chromium (200 mcg per day) gained muscle and lost fat in greater sums than controls. Improved body composition, body mass index and shrinkage in waist circumference (central adiposity) are directly linked to better outcomes for diabetes patients.

Many of the nutrients critical to blood sugar management are often combined in quality formulas available through healthcare practitioners. They now often contain vanadium, which decreases plasma glucose levels and has an insulin-like effect. Insulin and glucagon are not the only important hormones related to diabetes. According to Donald Yance, excess insulin in the bloodstream promotes the production of estrogen and reduces the level of sex hormone binding globulin (SHBG). SHBG is a plasma protein that binds and transports sex hormones, including estrogen and testosterone. SHBG receptor interaction depends on the occupancy of the steroid binding site. It is recommended to measure total testosterone, free testosterone, SHBG, DHEA sulfate and a thyroid panel.

Low testosterone with high estrogen can also cause an increase in fat storage. Studies have found that serum testosterone is decreased in markedly obese males. This is due to a reduction in SHBG. This can cause peripheral conversion of testosterone to estradiol, which can cause fat accumulation as well as lean muscle loss.

SHBG is also critically important to proper insulin control, as well as estrogen. A reduction in SHBG is associated with hyperinsulinism and insulin resistance. High fasting insulin levels are noted to be an independent predictor for ischemic heart disease in men. According to a recent study, low androgen levels in men correlated with increased risk of atherosclerosis. Yances Natura Health Products offers a supplement called Night Gain. It combines testosterone-boosting and estrogen-metabolizing nutrients and phytochemicals with amino acids such as arginine for cardiovascular benefits. Night Gain enhances sexual function and sleep and is helpful to both sexes, with or without insulin resistance.

Generally, I recommend 2-6 caps in divided doses in the evening. Milk thistle (Silybum marianum) offers promise in treating diabetes. In a recent study found in Phytotherapy Research, moderate dosing of roughly 600 mg silymarin daily has shown to lower various markers associated with diabetes including hemoglobin A1c (HbA1c). Using milk thistle is especially advantageous because of its protective effect upon the liver, an organ greatly stressed in obese individuals. It may also prevent prostate cancer and is currently being used for treating the disease.

Liquid herbal extracts are especially useful for diabetes management because of their relatively rapid digestion and absorption. A useful liquid formula for mild insulin resistance is Pancreaid, a product from Herbalist and Alchemist, formulated by herbalist David Winston. The blend contains dandelion root (Taraxacum off.), blueberry leaf (Vaccinium spp.), gentian root (Gentiana lutea), Devils Club root bark (Oplopanax horridus), Gymnema (Gymnema sylvestre) and cinnamon (Cinnamomum cassia). Bitters like dandelion and gentian roots have traditionally been used to normalize blood sugar levels and to help the beta cells in the pancreas to utilize endogenous insulin. Blueberry leaf, Devil’s Club and Gymnema have been used throughout the world for adult onset diabetes. Studies on Gymnema show a pronounced amphoteric effect on the Isles of Langerhans in the pancreas—nourishing, strengthening and normalizing function, according to Winstons manual, Herbal Therapeutics: Specific Indications for Herbs and Herbal Formulas.

Anthocyanins

The leaves of blueberry are not the only useful part. The pigments that come from blueberries (bilberries), black currants and other berries, as well as the skins of some vegetables anthocyanins have marked therapeutic effects. I recommend a highly concentrated 80 mg anthocyanin capsule (MEDOX Optimal) for any client with diabetes to slow the multisystemic degeneration associated with the condition.

MEDOX is a veg-encapsulated anthocyanin extract from wild Norwegian bilberries (Vaccinium myrtillus) and black currants (Ribes nigrum). MEDOX is produced in Norway by MedPalett Pharmaceuticals and the Biolink Group. Consumed in Norway and throughout the European Union as a phytoceutical sold in pharmacies and doctors offices, MEDOX is now a powerful botanical ally for Americans. Existing in a phytochemical color spectrum that moves through red to purple and deep blue, the pigments in MEDOX contain unique biological activity in humans. Few, if any other, products on the worldwide market have the intensity of color that indicates such a threshold of powerful and concentrated anthocyanins.

A unique and patented technology provides for large amounts (80 mg) of anthocyanins per capsule. The capsules are processed using chromatographic membrane technology. The special processing allows free and complete anthocyanins to quickly penetrate plasma at an affordable cost per milligram yielding sustained levels in connective tissue. The absorption and beneficial effects of MEDOX have been clinically documented at Scandinavian university hospitals and clinics.

Anthocyanins have proven efficacy for a range of modern medical problems, especially those related to the cardiovascular system, nervous system and eyes. MP865, the anthocyanin blend found in MEDOX, is also known to regulate healthy cell proliferation, blocking progression of cancer at various stages. Anthocyanins have demonstrated to be powerfully anti-leukemic. Preventing invasion of cancer by reinforcing the strength of collagen and blood vessels, anthocyanins from MEDOX induce apoptosis, organized cancer cell death. They also discourage angiogenesis and inflammation, major factors enabling cancer to spread. In this sense, MP865 from MEDOX is carcinostatic and anti-metastatic. Studies have been/are being conducted on anthocyanins and MEDOX for prostate, lung, brain, gastric, esophageal and colon cancer, though it may prove to be effective on a wide range of cancers.

Anthocyanins from bilberry are perhaps best known for the roles they play in protecting the eyes from injury related to oxidative stress and poor capillary microcirculation, such as macular degeneration and cataracts. Bilberry anthocyanins improve night vision and retinopathies. Mitigating and reversing complications related to diabetes and insulin resistance is a unique domain of anthocyanins in that they protect the blood vessels, eyes and kidneys. Furthermore, studies from Ulleval University Hospital in Norway indicate that 2 caps daily of MEDOX Optimal lowered C-reactive protein (a marker of inflammation) by 28% after two weeks. Though this study was performed on a small sample size, compare the results to 17% reduction for statin drugs, which bear considerable side effects.

Other as yet unreleased studies from Ulleval show significant decreases in resting heart rate and blood pressure after short-term MEDOX therapy. Anthocyanins (from MEDOX) are safe and effective and have no known side effects or contra-indications. In practice, I have clients pair MEDOX with blueberries (and other berries), which contain the soluble fiber, caloric and other nutritive components. In the colder months, I also recommend blueberry solid extract, a delicious concentrated paste made by Herbalist and Alchemist that clients can spread or mix in smoothies.

Anthocyanins are efficient atherosclerosis fighters through their ability to counter oxidants. Studies have shown anthocyanins to lower oxidative LDL levels, which are significant risk factors for cardiovascular diseases. Anthocyanins have a proven ability to protect the integrity of the endothelial cells lining the blood vessels. They regulate nitrogen oxide synthesis, offering further cardiovascular and erectile support. The resulting effect of taking MEDOX anthocyanins is smoother, better dilated, more flexible and stronger blood vessels.

In theory, MEDOX and anthocyanins paired with magnesium supplementation should greatly reduce risk of sudden cardiac death and stroke, thus I often recommend them in combination. The preceding interrelationships of anthocyanins’ benefits offer promise for improvement in the big picture of the diabetic tangle.

Conclusion

Patients and practitioners are looking for new ways to manage various chronic diseases, including those related to insulin resistance and diabetes. A multi-faceted approach must ultimately be part of diabetes treatment. We can start with education for prevention, diet, lifestyle modification and exercise. Supportive nutritional and botanical therapies can also play vital roles before reliance on multiple medications (polypharmacy) and more costly interventions.

About the Author

Michael C. Altman, CN, RH (AHG)
Adjunct Professor, Nutrition, Southern Oregon University, College of the Siskiyous, NorCal
Certified Nutritionist, Registered Herbalist (American Herbalists Guild)

ABOUT THE AUTHOR
Michael is a certified nutritionist, registered herbalist and nationally registered emergency medical technician (NREMT). His interest in the medicinal and food value of wild plants brought him to a greater understanding of and interest in nutrition and the link between our health and that of the environment. Michael works at the Centre for Natural Healing in Ashland, OR and Norwalk, CT, and Ventana Wellness and Rogue EMC-Endocrinology and Metabolic Clinic in Medford, OR. He also teaches nutrition “three ways.” He offers a live, in-person class at Southern Oregon University and teaches a distance teleconference class for College of the Siskiyous, NorCal, from SOU’s Ashland campus. Lastly, he teaches an internet class for College of the Siskiyous.
Medox-USA

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Live Superfoods Raw Peeled Cacao Beans – 10 lb bulk $249.9 Our USDA-certified organic and raw hand-peeled cacao beans are Ecuadorian Arriba Nacional – a well-fermented cacao with lots of delicate high notes. These low-temperature dried cacao beans have their thin outer peel removed, so you can enjoy them immediately. Only $16.99/lb when purchased in 10 lb bulk packaging! 10 lb (4.5 kg).To purchase our peeled cacao beans in 16 oz/1 lb packages, please click here.

Cocoa Powder Cert. Organic (Theobroma cacao) 1 lb: C $19.87 This is Starwest’s nitrogen-flushed double wall silverfoil pack. This is dark Indonesian cocoa powder. Real chocolate is a cocoa paste made from cacao seeds. Cacao seeds are the fruit of the cacao tree, Theobroma cacao. Cacao is a Mayan word, not an Aztec word. The Aztecs, who rose to power hundreds of years after the Mayan collapse, called Vanilla ‘tlilxochitl,’ ‘black flower.’ It flavored their ‘cacao water,’ ‘cacahuatl’ in the Aztec tongue Náhuatl, ‘chocol haa’ in the ancestral Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered Cacahuatl to be aphrodisiac. Cacao was named Theobroma by Linnaeus, the word meaning ‘food of the gods.’ The fruit of the cacao tree is a huge berry, the cacao pod, usually egg or melon-shaped, 5 to 12 inches long and 3 to 5 inches wide. The cacao pod contains 30 to 40 seeds. It takes 20 to 25 pods to get 2 pounds of cocoa. Once the tree reaches maturity, fruit pods will sprout from its trunk and branches. The golden-red to purple fruit pods turn brown at maturity, at which time they are split open and the insides scooped out. Each pod generally produces 20 to 40 almond-shaped cacao beans. http://www.robwildridge.pwp.blueyonder.co.uk/MAKING.HTM: There are three main products from cocoa: cocoa powder, plain chocolate and milk chocolate. The first few stages are the same for both cocoa powder and chocolate. Fermentation and drying, and often roasting are usually performed in the country where the cocoa was grown. Fermentation Beans removed from the pods are left to ferment for 5-6 days. This is usually at a raised temperature (45-50°C). The seeds germinate and die. Drying For 1-2 weeks the beans are left on mats or trays in the sun to dry, during this process they loose approximately half their weight, while the enzyme action from the fermentation continues. Roasting The beans are roasted for 1-2 hours at 99-104°C for chocolate or 116-121°C for cocoa powder. This process helps to develop the flavour and aroma. Winnowing The beans have their shells removed by a cracking and fanning process, producing ‘cocoa nibs’. Dutching (alkalizing) This process was invented by the Dutchman Van Houten, cocoa nibs are heated with potassium or sodium carbonates before the grindng process to improve the ease with which the resulting cocoa mixes. This process also weakens the flavour and darkens the drink, and is not used by all manufactures. Grinding The nibs are then ground to produce waht is known as chocolate liquor. It is here that the paths for cocoa powder and chocolate split. Cocoa Dutching This step is more or less required to make cocoa properly, but is identical to the Dutching step above. Pressing The Chocolate is pressed to remove the fat. This was originally done by boiling and skimming, but Van Houten produced a hydraulic press, which was far more efficient. After the grinding pr

Cocoa Powder Cert. Organic (Theobroma cacao) 4 oz: C $6.53 Real chocolate is a cocoa paste made from cacao seeds. Cacao seeds are the fruit of the cacao tree, Theobroma cacao. Cacao is a Mayan word, not an Aztec word. The Aztecs, who rose to power hundreds of years after the Mayan collapse, called Vanilla ‘tlilxochitl,’ ‘black flower.’ It flavored their ‘cacao water,’ ‘cacahuatl’ in the Aztec tongue Náhuatl, ‘chocol haa’ in the ancestral Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered Cacahuatl to be aphrodisiac. Cacao was named Theobroma by Linnaeus, the word meaning ‘food of the gods.’ The fruit of the cacao tree is a huge berry, the cacao pod, usually egg or melon-shaped, 5 to 12 inches long and 3 to 5 inches wide. The cacao pod contains 30 to 40 seeds. It takes 20 to 25 pods to get 2 pounds of cocoa. Once the tree reaches maturity, fruit pods will sprout from its trunk and branches. The golden-red to purple fruit pods turn brown at maturity, at which time they are split open and the insides scooped out. Each pod generally produces 20 to 40 almond-shaped cacao beans. http://www.robwildridge.pwp.blueyonder.co.uk/MAKING.HTM:There are three main products from cocoa: cocoa powder, plain chocolate and milk chocolate. The first few stages are the same for both cocoa powder and chocolate. Fermentation and drying, and often roasting are usually performed in the country where the cocoa was grown.FermentationBeans removed from the pods are left to ferment for 5-6 days. This is usually at a raised temperature (45-50°C). The seeds germinate and die.DryingFor 1-2 weeks the beans are left on mats or trays in the sun to dry, during this process they loose approximately half their weight, while the enzyme action from the fermentation continues. RoastingThe beans are roasted for 1-2 hours at 99-104°C for chocolate or 116-121°C for cocoa powder. This process helps to develop the flavour and aroma.WinnowingThe beans have their shells removed by a cracking and fanning process, producing ‘cocoa nibs’. Dutching (alkalizing)This process was invented by the Dutchman Van Houten, cocoa nibs are heated with potassium or sodium carbonates before the grindng process to improve the ease with which the resulting cocoa mixes. This process also weakens the flavour and darkens the drink, and is not used by all manufactures. Grinding The nibs are then ground to produce waht is known as chocolate liquor. It is here that the paths for cocoa powder and chocolate split.CocoaDutchingThis step is more or less required to make cocoa properly, but is identical to the Dutching step above. PressingThe Chocolate is pressed to remove the fat. This was originally done by boiling and skimming, but Van Houten produced a hydraulic press, which was far more efficient. After the grinding process there is approximately 53% cocoa butter, this is reduced to 27% by pressing. The cocoa cake and cocoa butter are used in the production of chocolate, although cocoa butter is o

igourmet Organic Whole Shelled Cacao Beans $15.99 Organic Whole Shelled Cacao Beans

Live Superfoods Cashew Cacao Clusters $17.99 Crunchy, rich and mildly sweet. These USDA-certified organic cashew and cacao nib clusters are the perfect snack for grown-ups and kids alike. Get a boost of nutritious energy right when you need it with protein and minerals (magnesium, phosphorus, copper, manganese) found in raw cashews, and the terrific benefits from cacao. 16 oz in resealable package.

Lydia’s Organics Snack Bars (Cacao Crunch) $2.99 Great tasting, crunchy, and fulfilling snack bars from Lydia’s Organics. Available in Cacao Crunch, Raspberry, Spirulina and Tropical Mango flavors. Certified organic, raw, vegan, and gluten-free. 1.5 oz/43g.

Hemp Protein Powder 16 oz, Nutiva (raw, certified organic) $16.95 This is a raw, vegan, certified organic protein powder! Raw Hemp Seeds have been superfinely milled to produce a powder containing 37% super-bioavailable protein.

11 Oz Chocagave Bold Roast Dessert Syrup $10 Available by the unit or case, this delicious artisanal dark chocolate sauce made from organic nectars raw organic agave syrup and the world’s finest roasted cocoa powder, chocagave bold roast has quickly become a best seller due to its rich chocolatey taste and texture — a departure from our raw cacao flavor. great as a dessert topping, fruit dip, coffee and milk flavoring, in smoothies, and even savories (if you’re adventurous!)

11 Oz Chocagave Bold Roast Dessert Syrup Case Of 6 $49 Also available by the individual unit, this delicious artisanal dark chocolate sauce made from organic nectars raw organic agave syrup and the world’s finest roasted cocoa powder, chocagave bold roast has quickly become a best seller due to its rich chocolatey taste and texture — a departure from our raw cacao flavor. great as a dessert topping, fruit dip, coffee and milk flavoring, in smoothies, and even savories (if you’re adventurous!)

8oz Bag Raw Cacao Powder $15.5 Organic Nectars raw cacao is increasingly being consumed for its nutritive and health enhancing properties as it has been in many cultures for thousands of years. Cacao beans (theobroma cacao/raw chocolate) are the source for all chocolate and cocoa products. Theobroma literally means food of the goods – so called from the goodness of the seeds and Mexican named the pounded seeds chocolate cacao is increasingly being consumed for its nutritive and health-enhancing properties, as it has been in many cultures for thousands of years. Cacao contains many properties that enhance both physical and mental well-being, including an incredibly rich supply of magnesium. Other essential minerals present in Cacao are calcium, zinc, iron, copper and potassium. Cacao also contains more antioxidant flavonoids than red wine, green tea and blueberries.

Amazing Grass Green SuperFood Drink Powder, Chocoloate 8.5 oz (241 g) $23.99 Made with Organic Green FoodsCacao Chocolate Infusion30 Day SupplyOur Premium Blend of SuperFoods Provides Amazing Energy and Amazing Health!A delicious drink powder to help you achieve your recommended 5 to 9 daily servings of fruits and vegetables Naturally detoxifies and boosts your immune system The added benefits and great taste of cacao Complete raw food with powerful phytonutrients Alkaline green plant foods balance acidic pH levels Whole Food nutrition, no fractionated vitamins More organic whole leaf greens per gram than any other green superfood – not from juice Featuring Sambazon organic pure Acai powder No soy lecithin fillers Probiotics and Enzymes to aid digestion and absorption All natural whole food ingredientsProduct of the USAThese statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Betty Lous Just Great Stuff Bar Organic Cacao Acai(Case of 24) $143.76 Betty Lous Just Great Stuff Bar Organic Cacao Acai(Case of 24)

Chocolate Covered Cocoa Beans 3 Flavors $17.5 Pacari Chocolate, an Ecuadorian organic chocolate company, uses only organic ingredients grown in Ecuador and operates under a fair trade business model. By offering premium, single-origin chocolate made in locally in their own factory, Pacari Chocolate has stood out as a unique and innovative chocolate maker, first with the RAW Chocolate bars and now with Cocoa-Cacao, another exceptional whole-bean experience! Perfectly roasted cacao beans are coated with two of our favorite things: a thin layer of fine chocolate and a dusting of cocoa powder. The maximum cacao per bite and, as always, made at the source in Ecuador! Available in natural, or with a hint of banana or ginger.

Pomegranate Acai Bar $8.5 Ingredients are 100% Raw and 100% Organic: Cacao Beans, Cacao Butter, Brazil Nuts, Black Currants, Agave Nectar, Barberries, Freeze-Dried Pomegranate Powder, Freeze-Dried Acai Powder, Crystal Manna, Vanilla Bean, Love.The Pomegranate A??ai Bar offers one of the most delectable, satisfying ways to access the many benefits of healing antioxidants. Damage from free-radicals is one of the primary forces behind premature aging of the skin and other bodily organs. What if there were a convenient way to get an abundant dose of protection from free radicals that was also delicious and offered additional benefits to our mental focus and concentration? The Pomegranate A??ai Bar combines the profound antioxidant protection of A??ai and pomegranate with the newly recognized therapeutic qualities of raw, dark chocolate. Cacao, a??ai, and pomegranates have been revered for generations for their healing properties, yet only in modern times have antioxidants been revealed as the key to their restorative, youthening actions.Organic, raw dark chocolate (cacao) is high in Phenethylamine (PEA), which helps to increase our focus and heighten our ability to stay alert. Cacao also contains high levels of serotonin, which offers superior defenses against stress. With these essential brain-supportive attributes, plus potent antioxidants of its own, raw cacao neatly complements blueberries and pomegranates in nutritional power. Even more promising, every fruit used in the Pomegranate A??ai Bar is richly colored, a characteristic shared by antioxidant-rich foods which is discussed at greater length in The Sunfood Diet Success System by David Wolfe. Put all the pieces of vibrant health in place. Attune your mental focus and take the steps to reverse the effects of aging and free radical damage. Open your heart and welcome the intense benefits of chocolate with the Pomegranate A??ai Bar.We have worked to select the most potent combinations of superfoods to complement the highest quality raw cho

Raw Cacao Powder Case Of 6 $59 Organic Nectars raw cacao is increasingly being consumed for its nutritive and health enhancing properties as it has been in many cultures for thousands of years. Cacao beans (theobroma cacao/raw chocolate) are the source for all chocolate and cocoa products. Theobroma literally means food of the goods – so called from the goodness of the seeds and Mexican named the pounded seeds chocolate cacao is increasingly being consumed for its nutritive and health-enhancing properties, as it has been in many cultures for thousands of years. Cacao contains many properties that enhance both physical and mental well-being, including an incredibly rich supply of magnesium. Other essential minerals present in Cacao are calcium, zinc, iron, copper and potassium. Cacao also contains more antioxidant flavonoids than red wine, green tea and blueberries.

Rawtella $14.5 Rawtella Chocolate SpreadOne truly decadent experience- Uses whole hazelnuts – not just pieces or powder- We use fresh and soaked/dehydrated hazelnuts- Sweetened with truly raw coconut sugar- High in natural minerals- Anti-oxidant rich- Made with certified organic ingredients- Stone Ground- 100% Raw- Gluten-Free- No added oils- 20+ hazelnuts in every jarIngredients- Organic fresh and raw, soaked/dehydrated hazelnuts- Organic raw cacao nibs- Truly raw coconut sugarThe Many Uses of Rawtella- Ice cream topping- Spread over berries and fruits- Spread over croissants and crepes- Perfect to make hot chocolate!- Perfect for chocolate fondueWhat is Rawtella?? Chocolate Hazelnut Spread?Rawtella is truly an artisan product. Every step in the process involves people connected to their craft. From the small farmers growing the ingredients sourced around the world, to the chocolate craftsmen who make Rawtella in small batches, each step in the process is thoughtfully considered to provide you with the best chocolate hazelnut spread in the world.Is Rawtella certified organic?Rawtella is 100% USDA certified organic.Is Rawtella 100% Raw?Yes, our product exceeds 100% raw. Our hazelnuts are soaked and germinated. The cacao nibs are from Ecuador and are gently fermented and dried at low temperatures. The coconut sugar we use is from Coconut Secret which is one of the only companies that creates a truly raw coconut sugar.What does Rawtella taste like?If heaven had a taste, it would be Rawtella. Rawtella has a creamy, smooth dark chocolate taste with a subtle salty hazelnut flavor and just the perfect sweetness from the coconut sugar.How should Rawtella be stored?Jars of Rawtella should be stored at room temperature. Keep the jar tightly closed and store in a cool, dry place to maintain maximum flavor. Do not refrigerate. It is ok to warm the Rawtella in a bowl to further soften it or create fondue.Is there any caffeine in Rawtella?Since raw cacao is an ingredient in Rawtella, there is

Rawtella Silk $14.5 Rawtella Chocolate Spread:One truly decadent experienceTastes fuller and richer than other hazelnut spreadsUses whole hazelnuts – not just pieces or powderOur hazelnuts are both fresh and soaked/gently dehydrated for maximum nutrition and flavorSpreads easily like a creamy almond butterSweetened with truly raw coconut sugar, which is unrefined and lower on the glycemic index than sugarHigh in natural mineralsAnti-oxidant richOriginal Rawtella is for dark chocolate loversMade with organic ingredientsStone GroundGluten-FreeNo added saltNo added oilsSealed in Glass jars20+ hazelnuts in every jar6-8 servings per jarIngredients:All Certified Organic Raw Coconut, Raw Hazelnuts, Coconut Sugar, Raw Cacao Butter, Raw Vanilla Bean Powder, Raw Himalayan Pink SaltThe Many Uses of Rawtella:Ice cream toppingSpread over berries, figs and other fruitsDelicious inside crepesSpread over croissantsInstant hot chocolate! – Simply add 1 heaping tablespoon of Rawtella to 1 cup hot water. ??Stir well and enjoy!Great for entertainingEasy to add to any dessert for a gourmet touchPerfect for chocolate fondue

Seasonal Truffle Assortment Raw Organic Chocolate 36 Piece $155 The Seasonal Collection is the perfect gift for the one you love; a partner, friend, family member or someone who needs a special gift. This delightful package contains a seasonal selection of the our 20 gram truffles beautifully packaged ready to share and may contain the following:—Cheeky Monkey Dark chocolate ganache with caramelized banana, topped with crushed pecan and salt— Ajaya The goddess of love entices by fusing dark chocolate ganache with lemon grass ginger, Balinese long pepper, and topped with lime zest— Sacred Fire Dark chocolate ganache smoldering with ancho, morita, guajilo, pasillo, and chipotle chilies ignited by black pepper, cinnamon adorned with 24 carat gold — Tangerina A luscious citrus dark chocolate ganache infused with tangerine and orange oils, dusted with a stripe of Mineola tangola zest. A classic combination revisited— Lavendar Blue Dark chocolate, wild blueberry and lavender ganache relaxes and refreshes. Adorned with fragrant lavender petals—Ixcacao (eesh-ka-cow) Named in honor of the cacao goddess, Ixcacao infuses Peruvian Maca and Mesquite. Topped with Ocumare cacao nibs— Arctic Chi The temperature plummets with dark chocolate ganache infused with peppermint, spearmint, wintergreen, tarragon. Topped with shavings of cacao butter— Purple Rose The beautiful and fragrant roses of Kew Gardens and the wild purple sage of Marin County, California, inspired this very unique and royal truffle. Dark chocolate ganache infused with rose, purple sage. Adorned with a delicate pink rose petal— Yellow Tara The Buddhist goddess of wealth, good fortune, and abundance inspired this bold, curry infused truffle. Covered with a heavy dusting of golden sun-ripened mango powder.— Jubilee Cherries! Bing and Rainier. Folded into dark chocolate ganache. Topped with sweet and plump sun dried cherry—

Sprouted Hazelnut Fig Raw Chocolate Bark $7 Ingredients: Organic Raw Stone Ground Dark Chocolate (Cacao Nibs, Coconut Sugar), Organic Raw Sprouted Hazelnuts, Organic Raw Sun Dried Black Mission Figs, Rawtella Silk (Raw Coconut, Raw Hazelnuts, Coconut Sugar, Raw Cacao Butter, Raw Vanilla Bean Powder, Raw Himalayan Pink Salt), Organic Truly Raw Sweetened Cacao Nibs.Net Wt: 2 oz

Super Choc Bar $8.5 Ingredients (100% Raw, 100% Organic) Cacao beans, cacao butter, honey with royal jelly and propolis, agave nectar, goji berries, freeze-dried raspberries, bee pollen, mesquite, maca root powder, Siberian ginseng powder, ashwaghanda powder, ginko biloba powder, gotu kola powder, burdock root powder, a??ai powder, crystal manna flakes, vanilla bean, reishi mushroom powder (extracted), passionflower powder, rose hips, lavender flowers, Love.Gnosis delivers the most exotic combination of raw superfoods and superherbs ever with the SuperChoc Bar! This is the bar of choice for those who like their chocolate to deliver on all levels. The SuperChoc Bar is a powerful superfood bar clothed in the rich taste and smooth texture of raw, organic cacao.We have worked to select the most potent combinations of superfoods to complement the highest quality raw chocolate in every bar. Great care has been taken to ensure that all of the ingredients in the Gnosis SuperChoc bar combine to create a taste that is rich, tempting, and enlivening. But be prepared??? no chocolate bar can compare to the sheer power of SuperChoc! Enjoy responsibly, and delight in the intensity and potency of raw superfood nutrition! This bar offers health benefits to the body in four interrelated ways: Concentrated Sources of Antioxidants, Powerful Combinations of Adaptogens, Superfoods for the Brain, and Healing Tonics for the Blood.Concentrated Sources of Antioxidants ??? The Gnosis SuperChoc Bar delivers more varieties of high-quality antioxidants than any raw, organic cacao bar currently available. Cacao and Goji Berries contribute an impressive array of antioxidants on their own, and significant contributions also stem from raw honey with propolis and royal jelly with bee pollen, and a??ai powder. The combination of all these antioxidant sources in their raw forms offers far more to the body than any one of these raw superfoods taken alone. The name SuperChoc is well-earned.Powerful Combinations of Adaptogen