cacao nibs product comparison

I am shopping for some cacao nibs to try in my recipes I looked at http://www.sunfood.com/b2c/ecom/ecomEnduser/ite… and also http://loving-foods.com/food-cacao.htm

Does anyone know from experience about this statement and how true/false it is?

“Contrary to popular belief, properly processed cacao has very little if any caffeine. Much of the cacao in the marketplace tends to cause headaches or other imbalances with short- or long-term usage. This is an indication of either added caffeine, incomplete fermentation, or leaving too much shell/skin debris in the final product. Cacao requires slow, complete fermentation. This allows microorganisms to completely consume their food supply, so they complete their life cycle (so that the resulting product does not contain harmful bacteria). Incompletely fermented Cacao will smell of vinegar or mold, and is best to put on your garden. Also, all shell material should be removed. Cacao beans are surrounded by a shell/skin that contains many toxins. Most or all of the caffeine is in the shell/skin, and there are many other far more toxic substances which exist to protect the beans from insects, so they remain viable and can grow trees. This cacao has had the majority of shell matter removed. This creates a more delicious cacao which embodies optimal effects.”

Here is a link to the conversation I listened to. > http://radicalhealth.com/av/2008/07/16/2008-07-...

Sign In or Register to comment.