Our Organic Raw Cacao powder is non-destructively dried, freshly picked Organic Cacao beans.

Our Cacao is Many Times Healthier Than Chocolate

• Raw cacao is somewhat different from the common “Cocoa” or chocolate most of us grew up with. Cacao (pronounced “cu-COW”) refers to the Theobroma Cacao tree from which Cocoa is derived. This tree produces large, pod-like fruits, each containing 20–60 beans surrounded by a sticky, sweet-tart white gel. Each tree produces about 30 pods a year. Our Organic Cacao powder is made from these beens or seeds (after the sticky pulp is removed).
• Normal cocoa powder and chocolate are chemically processed and roasted, which destroys a large amount of the antioxidants and flavonols (the VERY things that keep a person young and healthy). A recent study suggested that between 60% and 90% of the original antioxidants in cacao are lost through "common" cacao processing. Such processing was originally developed in the early 19th Century to reduce the bitterness, darken the color, and create a more mellow flavor to chocolate, but unfortunately this processing also eliminates most of its goodness.
• Also, note that non-organic cocoa/chocolate has also been treated heavily with toxic pesticides and fumigation chemicals, and may contain genetically modified (GMO) products.

Organic Cacao Manufacturing Process and Dosing

• Our powdering process is a non-destructive freeze drying process that never exceeds 108 degrees Fahrenheit (42 degrees Celsius). It takes approximately 500 cacao beans to produce one pound of our Cacao powder. Therefore, one teaspoon is equivalent to about 5 Cacao beans in nutrition.
• We recommend taking one to six teaspoons of Raw Organic Cacao Powder each day. Our recommended dosage would provide the nutrition of between five and fifty cacao beans.
• You can add our Raw Organic Cacao Powder to water or any beverage. (Please note that it is better to add Cacao Powder to liquid with a temperature that is less than 120 degrees Fahrenheit (49 degrees Celsius). Otherwise, some enzymes and nutrients will be deactivated.)

Cacao Nutrition Highlights

• Uncooked cacao has high levels of active flavonoids, which have been shown to boost heart health by reducing cholesterol levels, insulin resistance and blood pressure. Flavonoids are a kind of antioxidant which protect the body from aging and disease. Raw cacao has a whopping 95,000 ORAC value score per 100 grams — more than 20 times that of blueberries.
• Unlike man-made supplements, cacao provides its nutrient chemicals — protein, calcium, carotene, thiamine, riboflavin, magnesium, sulfur, essential fatty acids in a natural, balanced, assimilable blend that enables all its naturally occurring nutrients to have incredible benefits throughout the body, such as lowered LDL cholesterol, improved heart function and reduced cancer risk.
• Cacao also provides us with phenethylamine, or PEA. Large doses of this natural chemical are released into the brain when we're attracted to someone. PEA also helps in natural pain and stress-relieving way and helps stimulate the secretion of endorphins to help us stay alert and focused. PEA also helps in releasing the compound Anandamide, which produces uniquely euphoric feelings of relaxation and contentment.
• Cacao also helps stimulate the release of serotonin and contains neurotransmitters.
• Cacao also provide small amounts of the stimulants, caffeine and theobromine, to provide increased energy.

Watch the videos below to learn more about Cacao, including how to open Cacao pods and make Chocolate. Note, however, there our methods use far less heat as we are more interested in nutrition than the authors of those videos, who are more interested in a delicious result.

You Are What You Eat — Which is Why We Recommend Organic Cacao Powder

Rishi Ternes, owner of New Earth Super Foods, left the study of medicine in Germany, came to the U.S. and turned his life over to the pursuit of nutrient dense food and seeking to understand the ability of food to transform health. He believes that “we are what we eat” and that “food should be our medicine”. Rishi owns a Super Food Cafe and Health Transformation Center in Arroyo Grande, California. He continues to search the world for foods that enable to the body to repair itself. As Rishi says, “the nutrients that your body needs are in the foods you aren’t eating.”

Rishi seeks out farmers and food suppliers that are progressive, meaning they are adding minerals and trace minerals to their soils, farming organically and harvesting their foods at the peak of ripeness. Rishi then ensures that those foods are juiced and freeze dried immediately before nutrient loss.

Food is the way of health not vitamins!

Cacao fits with the “first rule of health” which is that food should be our medicine. Cacao also fits with our second rule of health, which is that food engenders health, not vitamins. The United States has among the worst health statistics of all industrialized nations, yet the people of the United States consume more vitamins that the rest of the world combined. That means that you will eventually find, as so many others have already found, that your health will never really start to improve until you give up on vitamins and turn to food. It's time to turn to food!

• Vitamins, IE nutrient isolates (often made in a laboratory), may look powerful and awesome on the label, but they don’t work as well in the human body as one would hope because they lack the many needed co-factors. Food comes with many needed co-factors nutrients.
• The lack of co-factors is the basic problem of vitamin supplements. Without those co-factors, they're NOT as useful to our cells. For instance, Vitamin C is not just ascorbic acid but rather it is: ascorbic acid and numerous co-factors that work in the cells like catalysts or tag teams to make chemical reactions occur. The many co-factors are present in foods, but are not in vitamin isolates. The result, therefore, of taking vitamins is that the body has to scavenge body tissues to obtain the needed co-factors, or wait until they are available or the body may simply discard the nutrients for which co-factors are not available. This is extra work and/or a waste of nutrients, and therefore, vitamin isolates, do far less to improve health than does food.