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Be Brain Fit

Your Guide to Better Cognitive and Mental Health

By Deane Alban

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Cacao nibs, a precursor to making processed chocolate, offer more brain-boosting benefits than chocolate. Get ideas for adding cacao nibs to your diet.

IN THIS ARTICLE:

You’ll find dark chocolate at the top of any superfood orbrain food list.

There’s loads of evidence that eating chocolate can make you healthier, smarter and happier.

But dark chocolate is hardlyas natural as it’s made out to be.

After all, chocolate bars don’t grow on trees!

From “bean to bar,” the making of chocolate involves a surprising number of processing steps, includingthe addition of sugar.

But what if I told you there was a more natural wayto get all the benefits of dark chocolatethat was much closer to the bean itself?

If your chocolate habithas you feeling slightly guilty, worry no more.

Cacao nibs provide a tasty and even healthierway to get your chocolate fix — minus the sugar and the guilt.

If you haven’t tried cacao nibs, you (and your brain) are in for a tastytreat.

The Benefit of Cacao Nibs Compared to Chocolate

Chocolate, no matter what form it’s in, starts with a tropical evergreen tree Theobroma cacao.

Sometimes it’s called the cocoa tree, sometimes the cacao tree.

Its genus name Theobroma literally means “the fruit of the gods.”

I’m sure most chocolate lovers would agree.

Its seeds, cocoa beans, are the basis of all chocolate and cocoa products, including cacao nibs.

In this picture, you see cocoa fruit, also called cocoa pods, growing on a cocoa tree.

Within these pods lies cocoa pulp and beans.

It’s the beans that are sought after for making chocolate.

But the creation of chocolate from “beans to bar” requires a lot of steps.

Ripe cocoa pods are harvested and cut open, and the pods, pulp, and beans are allowed to ferment for five to seven days. ()

After fermentation is done, the beans are sorted from the pulp, then arespread out and allowed to dry in the sun.

They are then shippedaround the world to chocolate makers who roast the beans.

Every chocolate maker has asecret roastingformulaof time and temperatureto bring out a unique set of flavorsfrom thebeans.

Lastly, the beans are cracked open and the papery husk is removed.

At this point, you now have cacao nibs.

While this may seem like a lot of steps, cacaonibs are the least processed way to eatchocolate.

Here’s a look at the general chocolate manufacturing process.

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MD – Russian State Medical University PhD – Russian Academy of Sciences Postdoctoral – University of Illinois at Chicago and Columbia University/HHMI

View all Zakharenko publications via NLM PubMed .

Blundon JA, Roy NC, Teubner BJ, Yu J, Eom T-Y, Sample KJ, Pani A, Smeyne RJ, Han SB, Kerekes RA, Rose DC, Hackett TA, Vuppala PK, Freeman 3 BB, . Restoring auditory cortical plasticity in adult mice by restricting thalamic adenosine signaling. 356(6345):1352-1356, 2017.

Chun S, Du F, Westmoreland JJ, Han SB, Wang Y-D, Eddins D, Bayazitov IT, Devaraju P, Yu J, Mellado Lagarde MM, Anderson K, Thalamic mediates thalamocortical disruption and its late onset in 22q11 deletion syndrome models. , (23)1:39-48, 2017.

Chun S, Westmoreland JJ, Bayazitov IT, Eddins D, Pani AK, Smeyne RJ, Yu J, Blundon JA, . Specific disruption of thalamic inputs to the auditory cortex in schizophrenia models. 344(6188):1178-82, 2014. *.

Blundon JA, . Presynaptic gating of postsynaptic plasticity: a plasticity filter in the adult auditory cortex. 19(5):465-78, 2013.

Earls LR, Fricke RG, Yu J, Berry RB, Baldwin L, . Age-dependent microRNA control of synaptic plasticity in 22q11 deletion syndrome and schizophrenia. 32(41):14132-14144, 2012. *.

Earls LR, Bayazitov IT, Fricke RG, Berry RB, Illingworth E, Mittleman G, . Dysregulation of presynaptic calcium, synaptic plasticity and spatial memory in a mouse model of 22q11 deletion syndrome. 30(47):15843-15855, 2010. *.

Richardson RJ, Blundon JA, Bayazitov IT, Connectivity patterns revealed by mapping of active inputs on dendrites of thalamorecipient neurons in the auditory cortex. 29(20):6406-6417, 2009. *.

Blundon JA, Dissecting the components of long-term potentiation. 14(6):598-608, 2008.

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