Maca

This species of maca we use is the same Dr. Gloria Chacon’s classified in her extensive maca research, Lepidium Peruvianum Chacon. This is not to be confused with the sub species Lepidium Meyenii, which has never been consumed by the Incans. There are key differences between these two species of maca and results in how it affects you. While both species are very similar in genetics, this heirloom organic gelatinized maca powder is organically grown above 14,000 feet in its indigenous environment. Meanwhile, the meyenii species is grown as low as 2500 feet, significantly reducing the nutrient-content. Our maca is an annual crop, allowed to fully mature into vibrant baseball-sized roots, with colors ranging from black, to red, to yellow, of which are ground together to make this maca powder.

Traditionally the highest cultivatable crop in the world, maca is a hearty root resembling a radish. After harvest, it goes through a traditional, low heat gelatinization process of soaking and sun-drying and becomes organic gelatinized maca powder. This simple process eliminates extra starch ensuring maximum absorption and digestion of over 60 phytonutrients and 30 trace minerals.

Maca is used for “tired blood” (anemia); chronic fatigue syndrome (CFS); and enhancing energy, stamina, athletic performance, memory, and fertility. Women use maca for female hormone imbalance, menstrual problems, and symptoms of menopause. Maca is also used for weak bones (osteoporosis), depression, stomach cancer, leukemiaHIV/AIDS, tuberculosiserectile dysfunction (ED), to arouse sexual desire, and to boost the immune system.

In foods, maca is eaten baked or roasted, prepared as a soup, and used for making a fermented drink called maca chicha.

In agriculture, it is used to increase fertility in livestock.

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