Ingredients and Condiments
Gillian says: "Every kitchen cupboard should be well stocked of these healthy cooking essentials to make real difference in your life!"
Cacao Products
Raw Cacao Bean Nibs and Powder
Gillian's Star Ingredients: Raw Cacao Beans
Gillian McKeith's Raw Cacao nibs and raw cacao powder come from South America and are completely unadulterated. Unlike most chocolate, which is heated and mixed with sugar, milk and fats, the cacao bean in our bars is completely unprocessed, meaning it is raw and bursting with antioxidants, enzymes and phytonutrients (1,2), and absolutely no milk, and no added sugar
There is research to show that raw cacao beans are a rich sources of bio-available antioxidants, such as flavanoids.
The polyphenols in raw cacao beans have been shown to be beneficial with cholesterol. (3,4)
Among the nutrients found in raw cacao beans, nibs and powder are magnesium, iron, calcium, potassium and arginine. more >>
- Suitable for Vegans
- Suitable for Vegetarians
- Dairy Free
- Yeast Free
- No added sugar
- 100% natural
How to use raw cacao bean nibs and powder
It is important that you only use raw, unadulterated cacao beans, available in the form of nibs or powder.
To make a delicious smoothie just blend 1 heaped tablespoon of cacao powder into any smoothie. Blend a tablespoon of cacao powder with 200mls of rice milk and 2 bananas.
Cacao powder can also be used to make hot chocolate - just blend or whisk it into some warmed rice or oat milk with some agave syrup for a delicious drink.
Cacao nibs can be added to cereal or porridge, eaten as a snack or added to baked goods and treats.
Additional References
1. Mao TK, Van de Water J, Keen CL, Schmitz HH, Gershwin ME, Modulation of TNF-alpha secretion in peripheral blood mononuclear cells by cocoa flavanols and procyanidins. Dev Immunol. 2002 Sep;9(3):135-41
2. Fisher ND, Sorond FA, Hollenberg NK. Cocoa flavanols and brain perfusion. J Cardiovasc. Pharmacol. 2006;47 Suppl 2:S210-4
3. Vinson JA, Proch J, Bose P et al. Chocolate is a powerful ex vivo and in vivo antioxidant, an anti-atherosclerotic agent in an animal model, and a significant contributor to antioxidants in the European and American Diets. J Agric Food Chem. 2006 Oct 18;54(21):8071-6
4. Ding EL, Hutfless SM, Ding X, Girotra S. Chocolate and prevention of cardiovascular disease: a systematic review. Nutr Metab (Lond). 2006 Jan 3;3:2
5. Steinberg FM, Bearden MM, Keen CL. Cocoa and chocolate flavanoids. J Am Diet Assoc. 2003 Feb;103(2):215-23
