Brewed Cacao: Food of the Gods — and Modern Medicine’s Rediscovery

For centuries, cacao was revered as sacred. In his TED Talk, Cocoa: Food of the Gods, Simon Waslander explains how this ancient superfood—once considered medicinal—gradually lost its reputation as modern chocolate became a sugary confection.

Today, however, science is rediscovering cacao in its purest form. And as Brewed Cacao gains popularity, many are embracing it not only for its health benefits, but also as a powerful coffee alternative that delivers focus and satisfaction without the crash.

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How Modern Chocolate Lost Cacao’s Benefits

Between the 16th and 20th centuries, fewer than 100 medical uses of cacao were formally documented. This wasn’t because cacao lacked benefits. Instead, its decline was tied to how it began to be processed.

When cacao is transformed into conventional chocolate, much of its natural health potential is diminished through heavy refining, added sugars, dairy, and high-heat processing.

As chocolate became candy, cacao’s identity as a functional food—and as a natural coffee alternative—faded.

What remained was flavor. What was lost were many of the powerful plant compounds.

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Modern Research and the Rise of Brewed Cacao

In the 1990s, researchers began studying minimally processed cacao rather than candy bars. What they discovered reshaped the conversation around chocolate entirely.

Cardiovascular Support

Cacao is rich in flavanols, plant compounds known to support nitric oxide production and healthy blood vessel function. Research shows regular cacao consumption may:

• Lower systolic and diastolic blood pressure

• Improve endothelial function

• Support healthy circulation

When prepared as Brewed Cacao—sometimes referred to as Brewed Chocolate—these beneficial compounds are preserved more effectively than in processed chocolate products.

Metabolic Health

Studies also show cacao may improve insulin sensitivity and reduce insulin resistance, which are key markers in preventing and managing type 2 diabetes.

Researchers have observed improvements in:

• Cholesterol markers

• Lipid profiles

• Overall cardiovascular performance

Unlike sugary chocolate bars, Brewed Chocolate provides these benefits in a clean, intentional format—making it a true coffee alternative rooted in nutrition rather than stimulation.

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Population Studies: The Kuna Example

One of the most compelling case studies involves the Kuna people of the San Blas Islands.

Despite sharing genetic ancestry with residents of Panama City, the Kuna experience dramatically different health outcomes. They are:

• 3.7 times less likely to die from diabetes

• 5 times less likely to die from ischemic heart disease

The difference isn’t genetics—it’s diet.

The Kuna traditionally consume large amounts of minimally processed cacao daily. Their version resembles what we now know as Brewed Cacao, not candy bars.

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Brewed Cacao and Regenerative Health

Research into cacao becomes even more intriguing when examining regenerative biology.

Dr. William Li highlights a University of California, San Francisco study in which participants consumed a dark chocolate beverage twice daily. The result was a doubling of circulating stem cells.

Stem cells play a vital role in repair and regeneration, particularly within cardiovascular systems.

While this does not make cacao a miracle cure, it suggests that Brewed Cacao may actively support the body’s natural repair mechanisms—without relying on caffeine spikes like traditional coffee.

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Many people turn to coffee for energy, focus, and routine. However, caffeine can come with jitters, crashes, and adrenal strain.

Brewed Cacao offers a different experience.

As a naturally theobromine-based beverage, it provides:

• Smooth, sustained energy

• Improved mood support

• Mental clarity without the crash

• Gentle stimulation rather than intensity

Because it is brewed directly from the cacao bean, Brewed Chocolate preserves the full spectrum of beneficial compounds—making it a functional coffee alternative rather than simply a flavored drink.

It reconnects us to cacao as it was originally consumed: intentional, nourishing, and energizing.