Often called Peruvian Ginseng, Maca is a unique root tuber with usage dating back to the mid 15th century. Natives of its area ate it raw, cooked or boiled and it became a staple in their everyday diet. Contrary to some literature citing its use some 2000 years ago to tout stamina, this is hardly correct. Truth is, the rough terrain of this region made it difficult to cultivate food so most of the communities diet was dependant on wild gathered material, hence the Maca was incorporated into their daily food consumption. It resembles a radish and is actually a close relative as well. The growing conditions are very specific and it will only thrive in the glaciated slopes of the Andes with a prime elevation of 12,000 to 15,000 feet above sea level.
Currently the country of Peru is heavily subsidizing and studying the benefits of this root and several reports from educational and scientific institutions have showed significant (120-200%) increases in endurance, physical stamina, adaptability to stressful situations. While this information has not been thoroughly reviewed or studied much outside of Peru, the users' testimonies for the last several years are notable.
Constituents: High in minerals (calcium, potassium, iron, magnesium, phosphorus, and zinc), sterols (6 found), up to 20 essential fatty acids, lipids, fiber, carbohydrates, protein, and amino acids.
Parts Used: The whole powdered or sliced root in either raw or roasted form. The maca powder offered here is raw.
Currently Western users utilize it in the form of a medicinal drink made from the powder or, taken in the form of tablets, capsules, and as a liquid extract. It can be easily and safely sprinkled in culinary dishes.
Free of the following (does NOT contain): Sugar, Starch, Salt, Preservatives, Corn, Soy, Wheat, Yeast, Dairy, Gluten, Mold, Metal. Dosage: Mix 5g (1 scoop) with your favorite beverage.
