Life Story of the Cacao Butter
Our cacao butter originates from hand picked Ecuadorian Arriba criollo cacao pods. Our supplier sources fully mature ripe pods from trees grown in mineral rich volcanic soil. These trees are not irrigated from potentially contaminated rivers and streams.
The beans are hand selected, fermented in specialized huts for approximately 3-4 days, sun-dried to perfection, crushed and winnowed (the skins removed). These nibs are ground in a granite melange and naturally liquefy. The liquefied cacao mass is transferred to a mechanical press where the cacao butter is removed. Unlike cocoa butter, our cacao does not go through a "Dutch" process nor is it alkalized in any way which makes it nutritionally superior to cocoa butter.
Cacao may be the number one source of magnesium of any food on the planet.
Why should you eat more Cacao Butter?
They're loaded with:
Helps to maintain normal nerve and muscle function, supports a healthy immune system, keeps the heart beat steady, and helps bones remain strong, being essential for over 300 bodily functions. It also helps regulate blood glucose levels and aid in the production of energy and protein.
Plays an essential role in muscle contraction, transmitting messages through the nerves, and the release of hormones. If people aren't getting enough calcium in their diet, the body takes calcium from the bones to ensure normal cell function, which can lead to weakened bones.
Crucial to heart function, it plays a key role in normal digestive and muscular function. It works alongside sodium to maintain a normal blood pressure, and it also helps to maintain a healthy balance of fluids in the body. Potassium is also essential for proper nerve and muscle function.
Cacao beans contain flavonoids, a powerful antioxidant. Antioxidants destroy free radicals and decrease inflammation. Studies have shown the antioxidant capacity of cacao has a higher antioxidant activity than black tea, green tea and red wine.