The aromatic rind of the Buddha’s Hand infuses perfectly in alcohols like vodka.
Original cacao is ancient treasure of chocolate from the Ecuadorian rainforest (updated). Natural. News) Editor's note: This article has undergone extensive revisions from its first publication in order to clarify the definition of certain terms and correct several errors. These corrections are based on hours of additional research and conversations with cacao experts. Most people have never eaten real chocolate. Sure, we've all wolfed down plenty of . But as you'll see here, very little of that is actually made from real chocolate. Virtually all the chocolate used in modern foods is derived from a genetically divergent cacao plant that lacks the true phytochemical potency that gives real chocolate its many beneficial properties. So even though almost everyone has tasted chocolate, very few people have actually experienced true . While that may be true with younger cacao trees, it's not the case with older . ![]() Its plants were discovered thousands of years ago, and the cacao fruit and seeds have been used throughout South American culture for as long as human history can remember. The Ecuadorian cacao I'll be referring to here is called . There's some confusion over this term as well, and this is one of the things I sought to clear up in the updating of this article: . But it also became synonymous with the high quality of cacao from that region in much the same way that . To some, it's a genetic variety of older cacao trees. To others, it's a geographic region. I'm using it here to refer to a higher- grade cacao from older Ecuadorian cacao trees, most of which (but not all) originated in the Arriba region near the Guayas River. This is widely considered to be the finest cacao from Ecuador, harvested from older cacao trees growing just the way they grew thousands of years ago. In comparison, virtually all the chocolate used in candy bars, chocolate chips, chocolate cakes, breads and so on is derived from a new, genetically divergent plant called CCN- 5. Most consumers have no idea the chocolate they've been eating is made with what is effectively a weakened cacao variety. And if you've been eating that variety of chocolate all your life, you're in for a real surprise when you get your hands on what I'm calling . One day I drove to a nursery in Zamora, a small city to the East of Loja (in Southern Ecuador). I have heard it asserted by some, that as America has flourished under her former connection with Great Britain, the same connection is necessary towards her future. Find out more about the history of Plato, including videos, interesting articles, pictures, historical features and more. Get all the facts on HISTORY.com. Our wedding officiants have created over 1000 customized ceremonies for our clients over the years, and we often get asked for our suggested wedding ceremony readings. There, we picked fresh cacao pods right off the trees, sliced open the tops and began to eat the cacao fruit. Here's a picture of me holding cacao pods from Zamora: http: //www. Valley- of- Longevi.. Yes, cacao trees have fruit. It's a thin layer of sweet fruity flesh surrounding the cacao bean, sort of in the way a lychee fruit has a layer of delicious white fruit flesh surrounding its central seed. Cacao fruit tastes a little bit like fresh lychee fruit, in fact, with a hint of chocolate flavor in it. Once you eat the fruit, you're left with cacao seed pods. The seed pods are dried and fermented, then shelled and ground into a liquid from which the oils are pressed out. The resulting fine powder is a cacao . The number of chocolate- making shops in America that use such rare cacao in their confections probably numbers less than ten. That's why virtually no one in North America has ever tasted this type of cacao before. How I met the founder of Pacari. In Ecuador, there's a company producing this . ![]() Their cacao used to reach temperatures much higher than 1. But now they are intentionally producing truly raw cacao by keeping the processing at less than 1. This has been verified with a laser temperature sensor at every stage, and we'll probably be bringing you film footage in the near future showing you all this. Food of the Gods? The best- known active ingredient in cacao is a bitter alkaloid called theobromine. To really attain a deeper experience of cacao, you must eat a finer variety that's naturally high in theobromine and other alkaloids. And once you do that, your experience may give you a greater understanding of why, over the last several thousand years, the indigenous people of South America have used superfoods like cacao to support their connection on a spiritual level. In the cultures of South American people, eating high- grade, wildcrafted cacao is not merely an act of consuming calories. Nor is it a form of entertainment as is often pursued in first- world countries. Rather, eating cacao is a way for them to connect with the universe. It is a deeply spiritual experience, to be savored and honored, not to be wolfed down with processed sugar and ice cream. Throughout the cultures of South America, food was a way in which people were able to gain insight into the universe around them. I realize it seems odd in our modern cultures to think of food as a source of enlightenment or wisdom, but this idea was pivotal for South American cultures, and it actually makes good sense: Since we become what we eat, to eat the seed pods of a sacred plant is to become one with that plant. Certain plants alter brain chemistry and function, expanding consciousness and inviting us to explore alternate realities before returning to their physical world, blessed with the gift of new experiential insight. Such is the nature of the . Maybe this is why this superfood was called the . Just as importantly, this is perhaps the finest cacao you will ever taste in the world. To miss out on this plant that our world has to offer is to truly miss out on one of life's real gems. Additionally, all the products have absolutely no sweeteners, no filler, no preservatives, no GMOs, no soy, no wheat.. Just pure, raw high- grade cacao from Ecuador to you. As a result, don't expect this to taste like a candy bar. This is a potent superfood in its purest form, unadulterated and uncooked. It is the closest thing you can find to venturing into the Ecuadorian rainforest and harvesting your own wild cacao pods. This raw cacao is grown in Ecuador, harvested by Ecuadorian farmers, then processed by hand in small batches. The result is some of the finest cacao you will ever encounter on our planet. When you get some of this, consider it a treasure. I recommend not feeding it to anyone who isn't enlightened enough to appreciate what they are consuming. Most children, in particular, are expecting sweet . This is the stuff of Kings and Queens. Just a few hundred years ago, only ultra- wealthy royalty would have had access to such exotic foods. Today, we can all experience it! Pick some up here at the Natural. News store. And enjoy this cacao. This may be some of the finest superfood you are likely to be able to source anywhere in the world. He serves as the founding editor of Natural. News. com and the lab science director of an internationally accredited (ISO 1. CWC Labs. There, he was awarded a Certificate of Excellence for achieving extremely high accuracy in the analysis of toxic elements in unknown water samples using ICP- MS instrumentation. Adams is also highly proficient in running liquid chromatography, ion chromatography and mass spectrometry time- of- flight analytical instrumentation. He's also of Native American heritage, which he credits as inspiring his . The book is entitled Food Forensics and is published by Ben. Bella Books. Adams was the first food science researcher to document high levels of tungsten in superfoods. He also discovered over 1. Through the non- profit CWC, Adams also launched Nutrition Rescue, a program that donates essential vitamins to people in need. Click here to see some of the CWC success stories. Using his technical experience combined with his love for natural health, Adams developed and deployed the content management system currently driving Natural. News. com. He also engineered the high- level statistical algorithms that power SCIENCE. Adams is widely recognized to have made a remarkable global impact on issues like GMOs, vaccines, nutrition therapies, human consciousness.
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