Most hot cocoa products contain alkalized cocoa. The alkalinization process destroys the flavanols in the cocoa. We use organic, non-alkalized cocoa to preserve the flavanol content. Cocoa flavanols are bioactive compounds with strong evidence for improving vascular health and endothelial function, modestly lowering blood pressure, enhancing cognition and cerebral blood flow, and potentially improving cardiovascular health.
Why agave inulin?
Agave inulin is a natural, plant-based soluble fiber. It acts as a prebiotic, supporting beneficial bacteria in the gut. Research also suggests that soluble fibers like inulin may support the elimination of certain environmental contaminants through the digestive tract.
Why MCT?
Medium chain triglycerides are metabolized differently from most dietary fats. They’re generally used by the body for energy rather than being stored. Unlike most fats, MCTs bypass the usual digestive pathway and are transported directly to the liver, where they’re rapidly oxidized for energy. Research also shows they have a higher thermic effect—meaning they require more energy to metabolize.
Why caffeine?
Beyond its enjoyable effects, caffeine has played a remarkable role in human history, fueling creativity and discovery since the early coffee houses of the Enlightenment. And it turns out we’re not the only ones who love it, even pollinators do! Some flowers naturally produce caffeine in their nectar, and bees prefer these blooms. From energizing ecosystems to fueling ingenuity, caffeine is a gift from nature that has been keeping the world humming for centuries.
Choosing a selection results in a full page refresh.
