Raw Chocolate!

Raw Chocolate!

http://www.naturaw.com/raw_chocolate.html

Raw Cacao is the latest Raw Super Food available on the market
today--the response is truly amazing! One of the reasons is that Raw
Cacao is RAW CHOCOLATE! You might be hearing more and more in the
media these days about the health and healing benefits of
chocolate--such things as chocolate is good for the heart and is high
in magnesium, a mineral that the US population if chronically
deficient in. Well, the real truth is about to come out about RAW
ORGANIC UNPROCESSED PURE CHOCOLATE (THEOBROMA CACAO--FOOD OF THE
GODS)! It is a true super food unlike anything that has come before!
The ancient Aztec, Mayan, Olmec, etc. Indians were really onto
something!

Here are some startling facts:

Raw Cacao is the highest known source of anti-oxidants by a factor of
almost 5! It has nearly 20 times the antioxidant levels of red wine
and up to 30 times what is found in green tea!* A new laboratory
test known as ORAC (Oxygen Radical Absorbance Capacity) was developed
by USDA researchers at Tufts University to rate the antioxidant
levels of fruits and vegetables. Here are the results of Raw Organic
Cacao:

* Note: Raw Cacao tested was Supplied by Nature's First Law, Inc. and
is sold here.

Over 80% of the US population is deficient in Magnesium. In nature,
the primary source of Magnesium is cacao (raw chocolate beans)!**

The ancient Indians of Central America valued cacao so much that they
used it as money! Montezuma, the famous Aztec emperor, had his vaults
filled not with gold but with about 960,000,000 raw cacao beans!**

Raw chocolate is known to have the following properties:

Diminishes appetite and aids in weight loss*

Increases sensuality and beauty*

Helps to heal and open the heart*

Nourishes the intellect and attracts prosperity*

The flavor of Raw Cacao is similar to dark, bitter chocolate one
would normally buy at a store. It is great just eaten plain, with
honey, or in your favorite smoothie! For a listing of the most
spectacular raw cacao recipes, we recommend purchasing the new book
by David Wolfe and Shazzie called Naked Chocolate.

One of the main differences between raw cacao and the chocolate
typically available on the open market (cocoa--a processed substance)
is that raw cacao has all the original healthy cacao butter
containing all the original essential fatty acids and amazing taste
originally found in the bean. Raw cacao or chocolate should not be
confused with other substances such as coco (coconut), kola (a nut
whose flavor is used in soft drinks), or coca (the leaf of the plant
from which cocaine is derived). Cocoa and cocoa butter are cooked,
processed substances derived from raw cacao nibs (or beans/nuts).

All chocolate starts out as raw cacao beans (or nuts--they are
actually the seed of the cacao fruit which grows on a tropical tree).
Processing, cooking and roasting corrupt the delicate, complex flavor
of the cacao nib (bean without the skin). Raw cacao is one of the
most, if not the most, nutrient rich and complex foods known to man.
Ingredients include (in alphabetic order)**:

3-ALPHA-L-ARABINOSIDYL-CYANIDIN
3-BETA-D-GALACTOSIDYL-CYANIDIN
4-HYDROXY-3-METHOXY-BENZOIC-ACID
3-METHYLOXYTYRAMINE
ACETIC-ACID 1,520 - 7,100 ppm
ALANINE 10,400 ppm
ALKALOIDS 33,900 ppm
ALPHA-THEOSTEROL
AMYL-ACETATE
AMYL-ALCOHOL
AMYL-BUTYRATE
AMYLASE
ANANDAMIDE
ARABINOSE
ARGININE 800+ ppm
ASCORBIC-ACID 31 ppm
ASCORBIC-ACID-OXIDASE
ASPARIGINASE
BETA-THEOSTEROL
CAFFEIC-ACID
CAFFEINE Petiole 51 - 525 ppm or 500 - 12,900 ppm, Skin 130-723 ppm
CALCIUM 800 - 1,100 ppm
CAMPOSTEROL
CARBOHYDRATES 347,000 - 445,000 ppm
CATALASE
CATECHINS 30,000 - 35,000 ppm
CHLORIDE 120 ppm
CHROMIUM (10 times more than whole wheat, highest of any major food)
CITRIC-ACID 4,500-7,500 ppm
COPPER 24 ppm
COUMARIN
CYANIDIN-3-BETA-L-ARABINOSIDE
CYANIDIN-3-GALACTOSIDE
CYANIDIN-GLYCOSIDE 4,000 - 5,000 ppm
DOPAMINE
EPIGALLOCATECHIN
ERGOSTEROL
ESCULETIN
FAT 371,000 - 582,300 ppm
FERULIC-ACID
FIBER 59,000 - 89,000 ppm
FORMIC-ACID
FURFUROL
GLUCOSE 3,000 ppm
GLUTAMIC-ACID 10,200 ppm
GLYCINE 900 ppm
HISTAMINE
HISTIDINE 800 ppm
INVERTASE
IRON 36 - 37 ppm
IRON-OXIDE 40 ppm
ISOBUTYL-ACETATE
ISOLEUCINE 5,600 ppm
L-EPICATECHIN 27,000 ppm
LACTIC-ACID
LEUCINE
LEUCOCYANIDINS 14,000 - 35,000 ppm
LINALOL 5 ppm
LINOLEIC-ACID
LINOLENIC-ACID
LIPASE
LYSINE 800 ppm
LYSOPHOSPHATIDYLCHOLINE
MAGNESIUM
MANNAN
MANNINOTRIOSE
MANNOSE
MELIBIOSE
MESO-INOSITOL
METHYLTETRAHYDROISOQUINOLINE
METHYL-HEPTENONE
N-BUTYLACETATE
N-LINOLEOYLETHANOLAMINE -- Anandamide reuptake inhibitor
N-NONACOSANE
N-OLEOLETHANOLAMINE -- Anandamide reuptake inhibitor
NIACIN 17 - 18 ppm
NICOTINAMIDE 21 ppm
NITROGEN 22,800 ppm
NONANOIC-ACID
O-HYDROXYPHENYLACETIC-ACID
OCTOIC-ACID
OLEIC-ACID 190,000 - 217,000 ppm
OLEO-DIPALMATIN 76,500 - 92,800 ppm
OLEOPALMITOSTEARIN
OXALIC-ACID 1,520 - 5,000 ppm
P-ANISIC-ACID
P-COUMARIC-ACID
P-HYDROXY-BENZOIC-ACID
P-HYDROXYPHENYLACETIC-ACID
P-TYRAMINE
PALMITIC-ACID
PALMITODIOLEN
PANTOTHENIC-ACID (Vitamin B-5) 13ppm
PECTIN
PENTOSE
PEROXIDASE
PHENYLACETIC-ACID
PHENYLALANINE 5,600 ppm
PHENYLETHYLAMINE
PHOSPHATIDYL-CHOLINE 92 - 1,328 ppm
PHOSPHOLIPIDS
PHOSPHORUS 3,600 - 5,571 ppm
POLYPHENOLS 78,000 - 100,000 ppm
PROLINE 7,200 ppm
PROPIONIC-ACID
PROTEIN 120,000 - 180,000 ppm
PROTEINASE
PROTOCATECHUIC-ACID
PURINE 30,000 - 40,000 ppm
PYRIDOXINE (Vitamin B6) 1 ppm
RIBOFLAVIN (Vitamin B2) 1 - 4 ppm
SALSOLINOL
SERINE 8,800 ppm
SEROTONIN
SITOSTEROL
SPERMIDINE
SPERMINE
STACHYOSE
STARCH 60,000 ppm
STEARIC-ACID
TANNINS 75,400 ppm
TARTARIC-ACID
TELEMETHYLHISTAMINE
THEOBROMINE 10,000 - 33,500 ppm
THEOPHYLLINE 3,254 - 4,739 ppm -- Theophylline is a methylxanthine
with diuretic and bronchial smooth muscle relaxant properties.
THIAMINE (Vitamin B1) 1 - 3 ppm
THREONINE 1,400 ppm
TOCOPHEROL (BETA, GAMMA) (Vitamin E forms)
TRIGONELLINE
TRYPTOPHAN
TYRAMINE
TYROSINE 5,700 ppm
VALERIANIC-ACID
VALERIC-ACID
VALINE 5,700 ppm
VANILLIC-ACID
VERBASCOSE
VERBASCOTETROSE
WATER 36,000 ppm
XYLOSE

*NOTE: These statements have not been evaluated by the FDA. Raw
Chocolate is not intended to diagnose, treat, cure or prevent any
disease.

**NOTE: Information was obtained from the newly released book, Naked
Chocolate by David Wolfe and Shazzie.