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Dating back 5000 years, raw cacao nibs have one of the highest antioxidant values of any food on the planet. They are the healthy part of chocolate, sugar free. Chocolate is made the the outer part of the cacao bean, and the inner, softer part, called the butter. Cacao nibs are the grounded outer part of the bean. Every time you process chocolate, especially heat it, it results in a loss of antioxidant value. Cacao nibs give you the taste of chocolate, with all the health benefits, but without the sugar and with much less calories.
In addition to antioxidants, cacao is a mood elevator and rich in copper, manganese, magnesium, phosphorous, potassium, zinc, iron, selenium, calcium, protein and fiber.
The flavanoids in cacao are good for your heart and circulation, help to reduce insulin insensitivity, are anti-inflammatory and may help protect you from cancer. Magnesium is important for helping to regulate your heartbeat.
We like this cacao because it has a nice flavor, not too bitter, and has a nice texture, not too hard. It is easy to take a couple of tablespoons in the morning as you prepare breakfast to give you energy, and makes a great snack.
The Aztecs considered cacao to be a food of the Gods.
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