'Chocolate Factcs' By Dr. ALAN INGLIS , The Country Doctor
Here's pure chocolate you can eat by the handful and feel good about it! Introducing a rich chocolate treat that's heart
healthy, cholesterol-FREE and has 540% MORE antioxidant power than organic Blueberries!
I'm the first person to admit it: I LOVE chocolate! In fact, I try new chocolates all of the time, always searching for the best of the best.
But 99.9% of the chocolate you might pick up at the grocery store, convenience store or movie theatre is pure junk. In fact, I wouldn't feed most of the "name-brand" stuff to my worst enemy!
Milk chocolate, in particular, is full of sugar, and quite often high in fructose corn syrup. What little chocolate it contains is usually "Dutch" processed -- meaning alkali has been added to cut acidity and darken the color.
Even most so-called "dark" chocolate is just as often Dutch processed, and has loads of added sugar!
The result: a sugary, greasy, goopy, calorie-laden mess that will make you fat and stick to your arteries like wallpaper paste! By the time you bite into most chocolate bars, nearly all of the super-healthy benefits Mother Nature gave the cacao bean are long gone.
And that's a crying shame, because let me tell you: "Real deal" chocolate is not only delicious and satisfying, it's loaded with more health benefits than you can shake a stick at.
Revealed: Chocolate you
can eat by the handful!
That's why I'm writing you today. I've found a special kind of organic chocolate that's fit for the gods -- literally. (The Mayan people considered chocolate sacred and used it in their religious ceremonies... But beyond being heavenly, this chocolate is actually healthy!)
And when I say healthy, I mean HEALTHY! This chocolate has everything I demand in chocolate -- it's organic, no added sugar or fat, it's bursting with antioxidants (more on that in a moment) and it tastes GREAT!
The name of my latest discovery is Dagoba Organic Chocolate Nibs. And, I'm pleased to say, I've managed to secure a supply of these delicious, pure chocolate nibs especially for you.
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Now, before I explain just why this chocolate is so special, and so healthy for you (in addition to being so satisfying), I do want to say up front that I was only able to get a limited supply. So, after you discover all it has to offer and decide you'd like to try some (100% satisfaction guaranteed, of course), you'd best be quick about it. As you'll soon find out, fresh-roasted cacao nibs from the tiny, family-farmed cacao plantations in the shrinking rainforests are hard to get your hands on.
What the heck are chocolate "nibs"?
Most of us eat our chocolate in bars, drops, and other forms of candy -- like the chocolate chips in cookies. Any chocolate you get that way is virtually certain to be highly processed and full of sugar and additives.
Chocolate "nibs," on the other hand, are as close to eating the cacao bean as you can get, other than crunching down on a whole pod.
You see, the cacao "bean" is really a pod, and inside are small "nibs." These bits are what cacao actually comes from. Every piece of chocolate you've eaten started its life as a nib. But what most people don't know is that you can eat chocolate nibs raw or roasted, just as they are. No sugar, no oil, no fillers.
And that's exactly what Dagoba Chocolate Nibs are -- the pure heart of cacao, gently roasted to unlock the taste of chocolate as nature intended.
Pure, 100% cacao in every mouthful!
Dagoba isn't any old cacao, either. It meets my strict criteria for chocolate: I look for chocolate that has plenty of pure cacao -- as close to 100% as possible to get maximum health benefits (more on that in just a minute).
I also look for chocolate that is pure, 100% organically grown, and minimally processed to maintain its natural goodness.
Cacao nibs on salads?
You bet!
Dagoba gently roasts the cacao bean and then crushes the nibs. The result is something that resembles crushed nuts. They're perfect for eating out of your hand, sprinkling on salads for extra flavor and crunch, or in any recipe that calls for nibs. (Mix some in a batch of brownies instead of walnuts and watch kids and adults go wild!)
Dagoba Nibs and Toast Toast to perfection: Whole grain toast Spread With: Organic Peanut, Cashew or Almond butter Sprinkle With: Freshly ground Salba seeds Top with: Dagoba cacao nibs |
A friend of mine loves sprinkling them on peanut butter toast. (In fact, I've included her recipe.) And my personal favorite? Sprinkling on homemade vanilla ice cream or orange sherbet!
So...how does it taste? I've tasted nibs that are downright bitter -- probably because the cacao was inferior to begin with, or it was roasted too long. Like coffee beans, if you apply too much heat, the cacao is ruined. Dagoba nibs are perfectly roasted, for a rich, dark taste.
They don't have the sugary taste that many of us expect in chocolate. So if you're looking for that super sweet, mild, milk-chocolate flavor, you'll be surprised.
Instead, what you get is a pure, almost nutty chocolate flavor, because Dagoba nibs are 100% pure cacao bean pieces -- literally, the heart of the cacao bean. If you already love dark chocolate, you'll really love these nibs.But even more than the taste, the percentage of pure cacao is critically important when it comes to health benefits (especially for your heart!).
Pure, fresh chocolate is one of the
healthiest treats on earth!
Comments
Interestng post, but one part is a little bit off:
Actually the "pod" is filled with cacao beans, which are then fermented, dried, roasted, then cracked into cacao "nibs."
They're also not "chocolate" in the traditional sense more like roasted peanuts vs peanut butter
jim - 15 Mar, 2008 - 00:38:59
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