Cacao is the #1 source of magnesium of any food. Magnesium balances brain chemistry, builds strong bones, and is associated with the state of happiness. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium.

But not only that, Cacao (raw chocolate) is packed with:

• Iron: Cacao contains 314% of the U.S. RDA of iron per 1 ounce (28 gram) serving. Iron is a critical mineral in nutrition.
• Chromium: Chromium is an important trace mineral that helps balance blood sugar.
• Anandamide: is an endorphin that the human body naturally produces after exercise. Anandamide has only been found in one plant, Cacao.
• Theobromine: is an effective anti-bacterial substance. Theobromine dilates the cardiovascular system making the heart's job easier. This is one of the major reasons why cacao is an important part of a heart healthy diet.
• Antioxidants: Cacao contains the highest concentration of antioxidants of any food in the world.

Cacao Also Contains the Following Important Unique Nutrients:

• Manganese: Manganese is an essential trace mineral. Manganese helps assist iron in the oxygenation of the blood and formation of hemoglobin.
• Zinc: Zinc is an essential trace mineral, involved in thousands of enzymatic reactions throughout the human body.
• Copper: Copper is an essential trace mineral. In the human body, copper helps to build healthy blood.
• Vitamin C: Cacao must be raw to contain vitamin C. All cooked and processed chocolate has no vitamin C. A one ounce (28 gram) serving of Cacao Nibs supplies 21% of the U.S. RDA of Vitamin C.
• Omega 6 Fatty Acids: Cacao contains essential omega 6 fatty acids.
• Phenethylamine: plays a role in increasing focus and alertness.
• Tryptophan: Tryptophan is an essential amino acid that is transformed into important stress-protective neurotransmitters including serotonin and melatonin.
• Serotonin: is the primary neurotransmitter in the human body.

Suggestion...Keep cacao raw, unprocessed, and separate of dairy and refined sugars. These block the absorption of the antioxidants.

• Raw Cacao beans are hand peeled, never machine processed.
• Ultimate Super Foods Raw Cacao retains its natural qualities through a sun drying process, opposed to heating or roasting.
• Cacao Powder: the fat content/cacao butter in the powder is from 22-26% and due to the extra fat carries fuller flavor, less oxidation and more nutritional benefit.
• Other cacao powders on the market are heated to extract the most fat out of the liqueur for cacao butter, so you are left with cacao powder that has about 7-10% fat.
• Other cacao powders are heated to a minimum of 280 degrees plus tons of oxidizing pressure.
• Cacao contains Theobromine a weak but effective stimulant andincludes substances that are chemically and pharmacologically related to the brain lipids anandamide. The word anandamide is derived from ananda, Sanskrit for 'bliss'. These N-acylethanolamines in cacao target the endogenous cannabinoid system of the brain, slightly mimicking the psychotropic effects caused by plant-derived cannabinoid drugs either directly (by activating cannabinoid receptors) or indirectly (by increasing anandamide levels in the brain).

Organic cacao is available in 2 oz., 8 oz., 16 oz, 5lbs and 30lbs bulk sizes for best savings.

• This Cacao is the heirloom Ecuadorian variety named Arriba Nacional-Fino de Aroma. This variety of Cacao is considered worldwide to have the finest floral aroma and flavor profile, as well as, the highest amount of bioavailable nutrients and minerals.
• Cacao retains its natural qualities through a sun drying process, opposed to heating or roasting.
• Cacao Powder: Fuller-flavor, higher fat content cacao powder that is 22-26% compared to 7-10%.
• Uses: Cacao butter and cacao powder: add to smoothies and baking recipes to enhance flavor and nutritional benefits; Cacao Beans and Nibs: grind up and add to raw milk and smoothies; eat by the handful with agave nectar.