If you love chocolate, you already have a head start on one of the most interesting ingredients in nutrition: cacao flavanols. These naturally occurring plant compounds are a big part of what makes high-quality cacao worth drinking — and why we build F-100 around real, minimally processed cacao.
What are flavanols?
Flavanols are a family of polyphenols found in the cacao bean. The most studied of them is epicatechin. They are naturally antioxidant-rich and among the most researched plant compounds in nutrition science.
Why processing matters
Here is the catch: flavanols are fragile. Heavy alkalizing — often called “Dutch processing” — strips most of them out of ordinary cocoa. That is why how cacao is handled matters as much as where it is grown. We keep our cacao minimally processed on purpose, so the flavanols survive to your cup.
How to enjoy more cacao flavanols
- Stir a tablespoon of high-flavanol cacao powder into your morning coffee
- Blend it into a smoothie for a rich chocolate note
- Whisk it into warm milk or water for a grounding ritual
- Choose minimally processed cacao over heavily alkalized cocoa
The simplest approach is to let your coffee do the work: F-100 blends 20% high-flavanol cacao into specialty-grade Costa Rican coffee, so a naturally flavanol-rich cup is just your normal morning brew.
This article is for general education and is not medical advice. These statements have not been evaluated by the Food and Drug Administration. F-100 products are not intended to diagnose, treat, cure or prevent any disease. Consult your physician before changing your routine.