Chocolate originates from the bean (or seed) of a tree that grows in tropical areas of the world. This tree is called a Cacao tree and is predominately found in countries within 10-20 degrees latitude of the equator. The trees need warm, humid weather and loose, rich soil. They like shaded sunlight. Since cacao trees prefer shade, banana trees, rubber trees or coconut palms are often planted beside the cacao tree in the orchards.
The Cacao tree forms large seed pods. Inside the pods are the beans (or seeds) which eventually become the basis for chocolate. It takes 5-6 months for the cacao pods to develop. The trees are generally harvested twice a year, but can be harvested throughout the year.
These pods are cut off from the tree with a machete and then the beans are separated from the pod. With the exception of our Mexican Nibs these beans are then laid out on a flat surface, covered with banana leaves and allowed to ferment.
As the seeds ferment they go from a light off-white color to a purplish color to a
dark brown color and they also become wrinkled.
The Mexican cacao beans that Wilderness Family Naturals imports are kept at low temperatures, and are not fermented. The Philippine cacao nibs are fermented for about 2-3 days.
The whole cacao beans are now ready for shipment once the shells are removed. Each bean is then pealed by the consumer before it can be eaten. The thin peal is similar to a peanut shell and is easily removed. Many people enjoy eating these whole beans. They are a little larger than Almonds. The unpeeled cacao beans take a little time to peel, but once peeled they can be used the same as cacao nibs.
If nibs are required the whole cacao beans are then chopped into nibs. The outer peeling, along with the seed shell, is removed from the inner seed. The result is a delicious cacao nib that does not contain any dairy, sugar, or additives.
Peeled cacao beans or cacao nibs both are a nice chocolaty addition to smoothies and grind easily in a coffee grinder.
Antioxidants
Antioxidants are:
- Anti (meaning against)
- Oxidants (Chemicals that cause oxidation)
Meaning: Antioxidants are simply chemical compounds that prevent the oxidation of other compounds.
Oxidation
It is true that rust is made by the oxidation of iron. Iron becomes an iron oxide, which we call rust. However, oxidation is not limited to combining oxygen with a metal nor is oxidation just the process of adding oxygen to a compound. It is much more.
There are two basic types of chemical reactions in our world. My father taught me a simple acronym for memorizing oxidation and reduction (reduction is the opposite of oxidation) in freshman chemistry. The acronym is OIL RIG. OIL stands for Oxidation is Loss (of electrons) and RIG stands for Reduction is Gain (of electrons). Oxidation always happens when oxygen combines with another substance because the oxygen atom "steals" electrons from the other substance to bind and form a new chemical. However, there are many other substances, other than oxygen, that can oxidize. These substances are sometimes referred to by organic chemists and nutritional researchers as "free radicals". Because of their reactive nature and desire to bind to another chemical by "oxidization," free radicals can initiate chemical reactions which can cause damage to cells, DNA, and interfere with other substances in the body. Scientists are only beginning to understand the complexity of free radical damage.
Antioxidant Activity
Antioxidants typically reduce the level of these free radicals by acting as recipients of the "free radicals" wanting to "oxidize," thus preventing the oxidation and subsequent damage.
Some antioxidants are "fat soluble" such as carotenoids, vitamin A, tocopherols vitamin E, and tocotrienols. Other antioxidants are "water soluble" such as phenols and flavonoids.
Oxidants in Foods and in Our Bodies
One way to enhance the body's antioxidant defenses is eating antioxidant-rich foods. Polyphenols, especially those called flavonoids, are found in many fruits, vegetables and whole grains. A few plant-based foods, including apples, onions, blueberries, raspberries, cranberries, teas (green and black), red wines and dark chocolate, are distinguished by their high phenolic content.
Measuring Antioxidants in Food by ORAC
ORAC, or Oxygen Radical Absorbance Capacity is a measure of antioxidant strength and ability. This measure quantifies a food's ability to neutralize free radicals. The standard measurement for ORAC is in μmoles of TE/g. Some labs report their ORAC scores in μmoles of TE/100 g which makes their results appear 100 times higher. Other manufacturers report their ORAC scores in units per serving. This is achieved by multiplying the grams in a serving by the ORAC score. Some websites do not even give the units for their ORAC reading. This can often times be very misleading. Be careful when comparing ORAC scores between foods and manufactures. Make sure you have the same ORAC units.
ORAC scores can be done on "fat soluble" antioxidants as a lipophilic ORAC and on "water soluble" antioxidants called a hydrophilic ORAC. Some foods contain predominantly fat soluble antioxidants such as Extra Virgin Olive oil, Natural Red Palm Oil, and raw nuts. Other foods contain predominantly water soluble antioxidants, which occurs with most fruits and vegetables. Some foods contain both water and fat soluble antioxidants. More research is needed to fully understand how ORAC values for food relate to antioxidant activity in the body after the food is consumed.
