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Navitas s - Cacao Nibs - 16 oz
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About the item
- Navitas s- Cacao Nibs - 16 oz. Navitas s Cacao Nibs are the partially ground cacao beans that are the natural source of all chocolate products. And though the Mayans may have touted cacao as the "Food of the Gods," Navitas has dessert on their minds. With their crunchy texture and intense flavor, Navitas cacao nibs are y, gourmet, and a delicious addition to all kinds of treats. From adding them into a brownie batter, sprinkling on ice cream, or even just tossing into a trail mix, there is virtually no wrong way to add more of this "real chocolate" into your life. Plus, with cacao's soaring levels of antioxidants, and trace minerals like magnesium and iron, you can feel good in every way about enjoying this chocolatey superfood. Source and Processing Navitas s cacao beans are hand selected for quality, partially fermented to alleviate bitterness, and processed at low temperatures for maximum ent retention. Once extracted from the pod-like fruit, purified water is then used to cleanse the beans where they are peeled and partially ground to form small pieces or "nibs." Navitas s Cacao Nibs contain 100% pure cacao that is certified , kosher, gluten-free, vegan, and raw. Cacao "Nibs are certified , peeled cacao beans, the basic ingredient used by makers of fine chocolate. Our Cacao nibs are easy to eat on their own, added to smoothie and shakes, try them blended with Maca Power for extra energizing effects. They can also be used to make the best ever chocolate chip ice cream! Navitas s' mission is to provide premium power foods that increase energy and enhance . Navitas s products are of the highest quality, sourced directly from farmers, cultivated sustainably and in accordance with fair trade practices. Raw Cacao Nibs Benefits: Flavanols Polyphenols Magnesium Antioxidant Iron Cacao (k?-kau, ka-kow): the dried of a South American evergreen tree (Theobroma cacao of the family Sterculiaceae), which are most commonly used in making cocoa, chocolate, and cocoa butter. Also called cacao bean, and cocoa bean. The Truth About C In Cacao: Despite the popular reports circulating the internet, the honest truth remains: even when processed at low temperatures (i.e. "raw"), there is no C (ascorbic ) present in cacao. Back in 2004, Navitas s lab tests directly looked for C content in raw cacao, but came up negative. Despite these results, the current media blitz brought them back again for another round of lab testing of their best-selling raw cacao products (beans, nibs and powder) for C. This time, they used two different laboratories instead of one, and utilized three different analytical methods: High Performance Liquid Chromatography (HPLC), Capilary Electrophoresis (CE) with UV detection, and Titration. Though all three methods have their place in the scientific community, Titration is the most commonly used method in the food industry when determining C (ascorbic ) content. However, there is a critical detail within the Titration method many companies miss when testing raw cacao. The method of Titration is unable to differentiate the C (ascorbic ) from the 's analogs. The result is what is known as a "false positive." This is why, at Navitas s, they use HPLC when testing raw cacao's C content. The HPLC method looks directly for C (ascorbic ), and not just the analogs. Additionally, after sending samples of their products to another lab to test using the CE method, the reports returned consistent the HPLC results. Navitas s have now also tested one of the largest raw cacao brands in the United States using the Titration and HPLC methods. And yet again the results confirm our previous conclusion that raw cacao has no C (ascorbic ) present. Cacao is a tremendously beneficial superfood, containing a wide spectrum of minerals and.
- UPC # 858847000697.
- Size/Form 16 oz..
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