The Incas drank coca juice at high altitudes because this plant helps fight altitude sickness by increasing oxygen intake in the body thanks to the presence of active molecules like cocaine.
At high altitude, the air is thinner in oxygen, which complicates breathing. The Incas found a clever way: drinking coca juice. This plant contains substances like cocaine in low doses (nothing to do with the concentrated drug of today, mind you!) that dilate blood vessels and improve oxygenation of the cells. The result: the body copes better with mountain sickness, an unpleasant condition that causes headaches, fatigue, dizziness, or shortness of breath. Coca juice also helps reduce the sensation of hunger and slightly boosts physical energy, quite handy when you have to hike in the Andes all day. In short, a natural trick to stay active without too much struggle up there in the peaks!
Among the Incas, coca juice represented much more than just a drink. It was perceived as sacred, used as an offering to the gods during religious ceremonies, and accompanying almost all important rituals. The Incas believed that coca possessed spiritual energy, allowing humans to connect with the supernatural world. Chewing coca leaves or drinking its juice provided mental and physical strength, a feeling of balance, and unity with nature. It was also a powerful communal symbol: exchanging coca juice or leaves expressed friendship, respect, or alliance between individuals or social groups. Inca priests regularly used coca to predict the future and interpret divine signs. In short, it was unthinkable to imagine their society without this leaf of many powers.
The coca leaf naturally contains several alkaloids, primarily cocaine, but in small quantities, far from the concentrations used as a drug. Chewed or consumed as an infusion (like coca juice), it provides a slight stimulating effect thanks in part to the presence of other components such as vitamins (B1, B2, C, E) and minerals like calcium and iron. It especially helps to increase blood oxygenation, thus aiding in better managing altitude sickness. The Incas felt less fatigue, headaches, or nausea related to high altitude, particularly due to improved breathing and better blood circulation caused by its alkaloids. Simply put: drinking coca juice allowed their bodies to effectively compensate for the effects of oxygen deprivation in high mountains.
The Incas would generally begin by chewing fresh coca leaves to extract the juice gently released by the mastication. Sometimes, they would add a bit of lime or plant ashes to activate and more effectively release the beneficial substances. Otherwise, they would dry the leaves, grind them into powder, and brew them like a kind of light tea. This juice or infusion was consumed throughout the day, especially during intense physical activities or long journeys at high altitude, to reduce fatigue and facilitate breathing in the rarefied air of the Andes. Moreover, the Incas often carried these leaves in small pouches called chuspas, simple and practical, accompanying their daily routine.
The Incas were not the only ones to use coca leaves: among the Aymara and Quechua peoples, coca was chewed directly to combat the effects of altitude sickness. In the Bolivian Andes, local communities still chew the leaves to relieve fatigue and dizziness related to high altitude. Unlike the Incas, who primarily consumed coca juice, other cultures preferred to simply chew and hold the leaves in their mouths for a long time to slowly extract their active substances. Among contemporary Andean peoples, the chewing process, locally called acullico, is still accompanied by a pinch of ash or lime to facilitate the extraction of the alkaloids from the coca and enhance the beneficial effects.
Today, in some Andean countries such as Peru and Bolivia, coca leaves and their derivatives are legally consumed and sold in local markets to combat altitude sickness, particularly in the form of teas, candies, or juices.
The Incas chewed or drank coca juice not only for acclimatization to high altitude but also to facilitate intense physical labor: coca helped reduce fatigue and increase endurance during long journeys in the Andes mountain range.
Contrary to popular belief, traditional and moderate consumption of coca in the form of leaves or juice does not lead to addiction. It is only its concentrated derivative, cocaine, that poses these risks.
The coca leaf contains more calcium than milk, more protein than nuts, and is rich in essential vitamins and minerals, explaining why it was particularly valuable in mountainous regions where food could be scarce.
In addition to combating the effects of altitude, coca played a fundamental role in Inca spiritual practices and religious ceremonies. It was also used as an offering to the deities or for medicinal and social purposes, strengthening community bonds.
In several South American countries, notably Peru and Bolivia, the consumption of coca leaves or their infusion in the form of tea is perfectly legal and is an integral part of the local culture. However, in many other countries, it remains regulated or strictly prohibited due to laws on controlled substances.
The main benefit is better oxygenation of the blood due to the presence of alkaloids that stimulate respiration and facilitate oxygen absorption, thus helping to reduce symptoms of altitude sickness such as headaches, nausea, and fatigue.
The Incas also used other local foods such as quinoa, which is rich in iron, protein, and complex carbohydrates, as well as maca, an adaptogenic root known for increasing physical endurance and alleviating symptoms related to altitude.
No, the traditional coca juice consumed by the Incas is derived directly from natural coca leaves, either chewed or brewed as a drink. It does not chemically concentrate the active alkaloids, unlike cocaine, which is a substance that was isolated and chemically processed in the 19th century.
No one has answered this quiz yet, be the first!' :-)
Question 1/4
