Why natural cocoa?
Most hot cocoa is made with alkalized, or “Dutch-processed,” cocoa. This process can significantly reduce cocoa’s naturally occurring flavanols. We use organic, non-alkalized cocoa to preserve more of these bioactive compounds. Cocoa flavanols have been extensively studied for their role in supporting healthy blood flow and endothelial function, with research also exploring benefits for blood pressure, cardiovascular health, and cognition.
Why agave inulin?
Agave inulin is a naturally occurring, plant-based soluble fiber that helps support satiety and acts as a prebiotic, nourishing beneficial bacteria in the gut.
Why MCT?
Medium-chain triglycerides (MCTs) are metabolized differently from most dietary fats. They’re rapidly absorbed and transported to the liver, where they can be readily used for energy. Research also shows that MCTs have a higher thermic effect than many other fats, meaning the body expends more energy metabolizing them.