CACAO
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.
Rich in Nutrients
Cacao is one of the richest sources of magnesium of any food. Magnesium balances brain chemistry, builds strong bones and is associated with a happier state of mind.
Cacao is also rich in beta-carotene, zinc, chromium, copper, manganese, calcium, iron, zinc, and potassium. It’s also a good source of vitamins A, B1, B2, B3, C, E and pantothenic acid. Cacao has more antioxidant flavonoids than blueberries, red wine or green tea!
Bliss
The neurotransmitter anandamide has been isolated in cacao. It is known as the "Bliss Chemical" because it is naturally released in our brain while we are feeling joyful. Cacao also contains enzyme inhibitors that decrease our body’s ability to breakdown anandamide; therefore the anandamide may stay around longer, making us feel good longer.
Happiness
Phenylethylamine (PEA) is an adrenal-related chemical that is created within the brain and released when we are happy or in love. PEA also plays a role in increasing focus and alertness. Raw chocolate is loaded with PEA!
Feel good – eat cacao!
COCONUT BUTTER
This delicious “cream” contains: good oil, fiber, protein, vitamins, and minerals.
Freshly made from whole coconut flesh, raw coconut butter is a whole food. There are no additives.
Coconut oil actually raises your “good” cholesterol level (HDL) and is slightly lower in calories than most vegetable oils. Many studies have shown that coconut oil and its components support immune function and reduce the risks of heart disease and many other degenerative conditions associated with aging. It is an excellent choice for dieters because it is not readily stored as fat in the body.
MACA
Maca has the outstanding ability to increase energy, endurance, strength and libido; it is free of harmful stimulants and is not addictive.
Maca is a nutritious root vegetable that has been a staple superfood in the harsh, cold climates ofthe hight andes in peru for thousands of years and was highly treasured by the Inca. It has tremendous nutritional and herbal qualities. Maca and cacao go very well together.
Maca is a powerful adaptogen, which means it has the ability to balance and stabilize the body's systems (cardiovascular, nervous, musculature, lymphatic, etc.). As an adaptogen, maca can provide more energy if needed, but if not, it will not over-stimulate.
Adaptogens also boost immunity and increase the body's overall vitality. Maca is used to help alleviate symptoms of stress, menopause, fatigue and depression, rebuild weak immune systems and re-mineralize poorly nourished bodies.
Maca is rich in magnesium, phosphorous, calcium, potassium, sulfur and iron, and contains trace minerals, including zinc, iodine, copper, selenium, bismuth, manganese and silica, as well as vitamins B1, B2, C and E. Maca contains nearly twenty amino acids and seven essential amino acids.
This root contains five times more protein than a potato and four times more fiber.
CAROB
Carob is a naturally sweet, bean-like pod that grows alongside small flowers on trees throughout the world. These pods have been used as food for more than 5,000 years.
Carob helps to regulate the digestion process, while serving as a natural anti-allergic, antiseptic, and anti-bacterial agent. This pod provides powerful anti-viral benefits that supply the body with essential antioxidants. Additionally, carob contains fiber that naturally helps to regulate blood sugar levels, and it is high in calcium and rich in vitamins, minerals, and protein.
In addition to being naturally cholesterol-free, carob also contains pectin, which lowers cholesterol levels.
YACON SYRUP
Extra Low Glycemic, Mineral Rich and a Prebiotic!
Yacon syrup is high in antioxidants and potassium, and is suitable for diabetics and those on a sugar-free diet!
Yacon is a low-calorie sweetener that is a distant relative of the sunflower, with edible tubers and leaves. The syrup is pressed from the root and has a flavor reminiscent of molasses. It has been used in the Andean highlands of Peru for centuries.
Yacon root is considered the world's richest source of fructooligosaccharide (FOS), a unique type of sugar that can't be absorbed by the body. FOS is a prebiotic, serving as food for the “friendly” bacteria in the colon, including lactobacillus and bifidobacteria.
Among other benefits, FOS has been shown to:
• Aid digestion
• Enhance absorption of calcium and magnesium
• Improve elimination of toxins
PALM BLOSSOM NECTAR
Unprocessed, Low Glycemic and Mineral Rich.
Palm blossom nectar has a nutritional content far richer than all other commercially available sweeteners. It is especially high in Potassium, Magnesium, Zinc and Iron (similar to coconut water) and is a natural source of the vitamins B1, B2, B3, B6 and C. It’s also very rich in other minerals and enzymes which aid in the slow absorption into the bloodstream.
Palm blossom nectar comes directly from the blossoms of Indonesian coconut trees (Cocos nucifera). It is made by evaporating coconut nectar from tropical palm flowers. Farmers gently hand-harvest the buds and collect the sweet nectar using traditional methods.
Palm blossom nectar has not been chemically altered or enhanced in any way, making it a pure, natural, whole food sweetener. It has a low glycemic index (GI) measurement of 35 which makes it an ideal natural sweetener for diabetics, those interested in weight loss, or anyone simply looking for a healthier alternative to standard sweeteners. In addition, low-glycemic foods like palm blossom nectar can help lower LDL levels ("bad cholesterol").
Sustainability
The Food and Agriculture Organization has reported that palm sweeteners are the most sustainable type of sweetener in the world. Tropical coconut palms require little water to thrive and can actually restore damaged soils and regenerate ecosystems which help support wildlife. Coconut palms are more productive than sugar cane and can produce 50% to 75% more sugar per acre. Coconut palms can be tapped for 70+ years without damaging the tree or the ecosystem.
STEVIA
Stevia is a small green plant bearing leaves which have a delicious and refreshing taste, are extremely sweet and contain no calories or sugar.
Stevia is the sweetener of the future. Because the human body does not metabolize the sweet glycosides (they pass right through the normal elimination channels) from stevia, the body obtains no calories from it. Stevia does not adversely affect blood glucose levels and may be used freely by both diabetics and hypoglycemics.
Studies have also indicated that stevia tends to lower elevated blood pressure but does not seem to affect normal blood pressure. It also inhibits the growth and reproduction of some bacteria and other infectious organisms, including the bacteria that cause tooth decay and gum disease.