What is cadmium and why is everyone talking about it
Currently a disastrous situation for the protection of the Amazon rainforest is under way. Natural jungle land has been used to grow cacao and will likely get slashed and burned to farm commodity crops such as palm oil.
It has long been known that cocoa, and many other foods, often contain trace amounts of heavy metals.
Volcanic soils tend to have higher levels of all minerals present, including heavy metals, and cacao grown in these soils will tend to have higher levels of cadmium specifically, as a result of cacao’s mineral dense nature (cadmium is a mineral.) Read More
The beauty of raw cacao as a superfood for better health
Why Eat Raw Cacao?
Most of us love chocolate, but should we be eating it? Anyone who has gorged on slabs of milk chocolate will most likely have experienced weight gain, bad skin and addiction. But is there another side to this deliciously decadent food? The deep social guilt entrenched in our relationship to chocolate is now giving way to exciting new revelations that show you can have your chocolate and eat it! Read More
Coconut Blossom Nectar – The New Wholefood Sweetener
Why Coconut Blossom Nectar?
Coconut Blossom Nectar is generating much interest in the health food market these days and it’s easy to see why. It’s really tasty and Coconut Blossom Nectar scores low on the Glycemic Index. It has been tested and sits at 36 out of 100 on the GI scale, making it a great sweetener for diabetics when used in small amounts. It naturally contains more vitamins, minerals, amino acids than processed sugar, as well as many other nutrients such as potassium, iron and zinc.
How is Coconut Blossom Nectar harvested?
Coconut Blossom Nectar is derived from the sap of coconut blossoms and is heated at a temperature of between 60 – 70 degrees to form a thick syrup similar to maple syrup. Read More