Our ingredients

“Great satisfaction comes from sharing with others.”

We use specific ingredients, we decided to make them also available for you.
Some are difficult to find in smaller quantities, others are very pricey on other websites.
Enjoy our “basic needs” range and share your experience and experiments with the #myInca tag.

Coconut MCT powder

vegan / acacia fiber



Multi-collagen complex



Stevia : Reb. A

natural HIS


natural HIS

Ingredient Philosophy

More information

  • Collagen

    After water, collagen is the most abundant nutrient in the body. It makes up 35% of the whole body’s protein content. After the age of 25 we reduce the production of our own collagen, therefore exogenous collagen is so critical for longevity. It is needed for bile production (33% glycine) to metabolise fat, skin elasticity and repair, your bones are 60% minerals but 90% of the protein matrix in your bones is collagen,… Our diet lacks collagen because today we mainly eat muscle meat that is high in an amino acid methionine and low in glycine. To counter Methionine, glycine is needed. Collagen is rich in Glycine, proline, hydroxyproline amino acids.
    Discover our collagen complex , a unique combination of different types of collagen sampled together at Inca’cao.
  • Polydextrose

    This Prebiotic Soluble Fibre has a low caloric value: about 1 kcal/g, and it is widely used as a bulking agent and to replace the structure and texture of sucrose (table sugar) to some extent. This soluble fiber  has a glycemic index (GI) of 4 and nourish the gut microbiome.

    Unlike other fibres such as: soluble chicory fibre (known as inulin with a GI of 14, maximum consumption 20g/day), soluble corn fibre (known as Resistant Maltodextrin with GI of 25, maximum consumption 45g/day) or soluble tapioca fiber (known as Isomalto-oligosaccharide with a GI of 35, maximum consumption 30g/day).

    We decided to use this synthetic prebiotic fibre above those mentioned above and started lowering the use of those concentrated ‘natural’ fibres. We stopped using marketing tricks such as ‘All Natural…’. Honey, grains and bananas (ripe bananas have a GI of 130!) are also ‘Natural’ as well as beet and cane sugar, that’s why the excessive use of ‘Natural sweeteners’ causes insulin resistance and diabetes in the first place.  Arsenic and Gasoline is also natural if we want to go this way.

    Polydextrose has the highest daily intake of 90gr, is less taxing for the body and improves the gut flora and microbes much better by fermenting this prebiotic fibre to create the 3 main short fatty acids (acetate, propionate and butyrate) which can affect systemic fatty acid metabolism through modulating host gene expression and providing a substrate for cellular catabolic and anabolic reactions. A shorter transit time and a reduced acidity (PH) of the bowel movement.

  • Thaumatin

    an African fruit, a protein that the body metabolises as any other protein, therefore it leaves no trace like other sweeteners and is completely safe.
    This sweetener has a sweetness index of 3000 (compared to sucrose /table sugar).

  • D-Ribose

    Unlike glucose, which has a high glycemic index of 100, ribose has a negative glycemic index. In fact, ribose lowers plasma sugar levels, unlike 6-carbon sugars (table sugar)!  Thus, while ribose is pharmacologically an anti-sugar and does not contain any glucose or fructose , it must be listed in Supplements Facts as a sugar. Chemically it is a sugar but functionally it does not act like a sugar because it is a 5-carbon sugar. Ribose is naturally created in our body, it is an absolute requirement to make ATP, which is our cells major energy molecule. When cellular ATP is low our cells are sick and cannot function. They cannot take care of their “housekeeping “ functions; they can’t make enzymes or muscle proteins or maintain their cell membrane ion gradients. In fact, low ATP levels can lead to cell death and premature aging. D-ribose also improves fatigue syndrome and fybromyalgia.

  • Erythritol

    Is a natural alcohol sugar with a 4 carbon molecules. It is quite different from other alcohol sugars and is very safe. With only 6% of the calories of sugar, it still contains 70% of the sweetness. It essentially goes safely through your system untouched, with zero metabolisation because the body can’t break it down. There is no change in blood sugar or insulin levels when consuming erythritol because it has a glycemic index (GI) of only 1 (unlike glucose which has a GI of 100).

  • Myo-Inositol

    An alcohol sugar / polyol formerly known as Vitamin B8. Brain food created by the body itself (in kidneys and testicles) : Myo inositols. Because the body produces it, it’s no longer seen as a vitamin.

    There are a lot of positive effects created by Inositol.
    One of the many: When insulin makes contact with the cell, ‘inositol second messengers’ are produced. Chiro-inositol promotes glycogen synthesis while Myo-inositol increases glucose intake (insulin sensitivity) of glucose transport proteins.
    One of our biggest global problems is our insulin sensitivity, which is reduced by our carbohydrate-rich diet. Inca’cao wishes to promote Metabolic Flexibility through this middle ground. An alcohol sugar for people who mainly burn on glucose and also good for people who mainly burn on ketones.

Scientific studies