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  • GREAT NEWS!!!
    WE'VE MERGED with www.ShamansGarden.com
     


    We now have their unmatched Customer Service, even more High Quality Products, SAME DAY SHIPPING, and a SOPHISTICATED SHOPPING CART.

    Use the Coupon Code "BOTANICMAGIC" to get 10% off your 1st order there.

    (You can still shop here if you wish, but why not give them a try?)

    Chocolate - Raw Cacao Beans

    Fair traded, Certified Organic Raw Chocolate, Pure Cocoa nibs.

    Chocolate starts with a tree called the cacao tree (Theobroma cacao). This tree grows in equatorial regions, especially in places such as South America, Africa and Indonesia.

    Raw Chocolate contains approximately 380 known chemicals, many of them that help us. Dr. Drewnowski from the University of Michigan found that chocolate triggers the production of opioids. Opioids are chemicals, such as those found in opium, that produce a feeling of well-being (euphoria). He found that eating chocolate causes the brain to produce natural opiates, which dulI pain and increase a feeling of well-being.

    An interesting fact from clinical research: If the receptors in the brain that signal the presence of opioids were blocked, chocolate cravings decreased. So, this leads one to ask the question: Does chocolate affect the brain in the same way marijuana and opium does without the side effects ?

    The active chemical in marijuana is called tetrahydrocannabinol (THC), and there are receptors in the brain that bind THC. When THC binds to these receptors, the person feels "high." Anandamide is a lipid that is normally found in the brain; it can bind to the same receptors as THC and thus produce a similar effect to "being high."

    A receptor is a structure on the surface of a cell that interacts with certain chemicals. Receptors have different shapes, and thus interact with specific molecules. Scientists describe the interaction between receptors and these chemicals like this: "the active compound will lock itself to the protein and that triggers a reaction inside the cell." Cannabinoids are substances that act like cannabis, also known as “marijuana” a plant that has been used to create euphoria.

    There are chemicals in chocolate that act like THC, resulting in production of dopamine, a neurotransmitter. There is no THC in chocolate, but only chemicals that act the same way. One of the compounds in chocolate is anandamide, which is already produced in your brain. Once produced Anandamide is broken down quickly, by our body so we do not feel relaxed all the time.

    But now science has proven that chocolate may extend the feelings of well being by extending the time that the Anandamide actually stays in our blood stream without the side effects of chemical drugs!

    So here it is for you to enjoy - the incredible flavonoids, the anandamides, the powerful polyphenols all in their virgin, unadulterated version! Just chew them when you want, or melt slightly to add to desserts or grind to a powder and add to coffee

    Cacao beans contain over 300 chemically identifiable compounds making it one of the most complex food substances on Earth! Substances in chocolate that have been discussed in the scientific literature as pharmacologically significant, include: anandamide (bliss chemical), arginine (nature's Viagra), dopamine (neurotransmitter), epicatechins (antioxidants), histamine, magnesium, serotonin (anti-stress neurotransmitter), tryptophan (anti-depressant amino acid), phenylethylamine (PEA), polyphenols (antioxidants), tyramine, and salsolinol.

    Dr. Bernard Jensen's research on the heart indicates that this organ requires two minerals more than any other, magnesium and potassium. Magnesium is concentrated eighteen times greater in the heart muscle than in the bloodstream. Magnesium is the primarily mineral missing when heart problems occur. Magnesium increases the overall vigor of the heart muscle. This mineral also decreases blood coagulation thus lowering blood pressure and helping the heart pump more effectively. Cacao, of course, is a fantastic food source of heart-supporting magnesium.

    According to research cited in The New York Times, fresh cacao beans are super-rich in antioxidant flavonols. Cacao beans contain 10,000 milligrams (10 grams) per 100 grams of flavonol antioxidants. This is a whopping 10% antioxidant concentration level! This makes cacao one of the richest sources of antioxidants of any food. Compare the cacao bean to processed cocoa powder (defatted, roasted cacao treated with potassium carbonate) and chocolates which range in flavonol content from the more common concentration of 500 milligrams per 100 grams in normal chocolate bars to 5,000 milligrams in Mars Corporation's special Cocoapro cocoa powder.

    Research has demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism. Cornell University food scientists found that cocoa powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea. Their findings were published in an article entitled "Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine," found in the American Chemical Society's Journal of Agriculture and Food Chemistry, a peer-reviewed publication.

    Scientists have known that cocoa contains significant antioxidants, but no one knew just how rich they were compared with those in red wine and green tea.

    Phenylethylamine (PEA) PEA is a chemical in cacao that increases the activity of neurotransmitters (brain chemicals) in parts of the brain that control our ability to pay attention and stay alert. Elevated PEA levels occur when we are captivated by a good book, movie, or project; this happens specifically during those moments when we are so focused that we lose all track of time, food, and the outside world. PEA is noticeably abundant in the brains of happy people.

    Anandamide (The Bliss Chemical)

    A neurotransmitter called anandamide (n-arachidonoylethanolamine), has been isolated in cacao in quantities significant enough to affect the brain. Anandamide is a cannabinoid naturally found in the human brain. Anandamide is a lipid (fat) known as "the bliss chemical" because it is released while we are feeling great.

    These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters such as anandamide, dopamine, etc. to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.

    MAO inhibitors may make one younger as they allow more neurotransmitters to remain in the bloodstream. A primary phenomenon that separates children from adults is the level of neurotransmitters in the blood and bodies of children. Generally, as one remains on the planet longer and longer, the level of neurotransmitters decreases. This creates physical rigidity, less creativity, less joy, and more aging! Cacao, being an MAO inhibitor, keeps plenty of neurotransmitters in circulation and thus stops this phenomenon from ever occurring.

    Raw Chocolate

    The truth about the health-benefits of chocolate is finally reaching our ears. However, the whole truth should be told. Chocolate is healthy if it is dark with no added dairy products/milk or refined sugar. Even better are raw cacao beans, the "food of the gods" which possess all the magical properties of chocolate without any adulteration or processing! Add real chocolate chips (crushed cacao beans) to your favorite dessert and watch all heaven break loose! Experiment with, eat, and enjoy real organic cacao beans and you will know why the Mayans and Aztecs used cacao as money!


    (8 oz) RAW-8OZ Your Cost:
    $9.99
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    (16 oz) RAW-16Z Your Cost:
    $17.99
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    DISCLAIMER: The information herein provided throughout this website on various natural botanical products and alternative health principles is for general information only. Please do not use this information to diagnose, treat or cure any illness or health condition. Any health or safety related issues rising due to individual application of our products should be further researched, and the advice of a medical professional requested for allergic reactions to individual ingredients. BotanicMagic and its owners or employees cannot be held responsible for, and will not be liable for the inaccuracy or application of any information whatsoever herein provided.
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