WHAT IS MACA?
Maca is a root that grows high in the Peruvian Andes at altitudes of 12,000 feet (3,600 m) above sea level. It has been cultivated for 1000s of years and used by indigenous people to boost their energy while living at such extreme elevations where oxygen is in short supply. It looks similar to a radish or turnip and comes in a variety of colors ranging from white to dark purple. Peruvian Maca root has the distinction of being the highest growing food plant anywhere in the world.
WHAT ARE THE BENEFITS OF MACA?
Continued, and persistent use of high quality Maca promotes improvement in the hormonal, physical and emotional states of regular people everyday. Here are the most commonly reported benefits:
- Increased energy
- Increased stamina and athletic endurance
- Alleviated chronic exhaustion (fatigue) syndrome
- Reduced hormonal dysfunction during menopause
- Balanced hormonal irregularities
- Alleviated depression
- Reduced anxiety and stress
- Improved circulation leading to reduced anemia and faster wound healing
- Enhanced memory, learning, and mental ability
- Supports skin protection
- Increased bone /teeth density and strength
- Acts as a fungistatic and bacteriostatic
- Acts as an anticarcinogen and antioxidant
- Natural alternative to anabolic steroids, helps to build muscle
HOW DOES MACA WORK?
Nutritionally, Maca is rich in amino acids, phytonutrients, fatty acids, vitamin and minerals. According to nutritional research published in the Journal “Food Chemistry” in 1994 and 2001 Maca contains the following:
- Composition: 59% carbohydrates, 10.2% protein, 8.5% fiber, 2.2% lipids
- Essential Amino Acids: nearly all including Aspartic Acid, Glutamic acid, Serine, Histidine, Glycine, Threonine, Alanine, Tyrosine, Phenylalanine, Valine, Methionine, Isoleucine, Leucine, Lysine, HO- Proline, Proline, Sarcosine
- Free Fatty Acids: 20 have been found of which the most abundant are linolenic acid, palmitic acid, oleic acid
- Vitamins: A, B1, B2, B3, C, D
- Minerals: iron, magnesium, copper, zinc, sodium, potassium, calcium
- Macaenes and macamides: novel polyunsaturated acids and their amides
- Sterols: campesterol, stigmasterol, beta-sitosterol
- Alkaloids: Aromatic glucosinolates including: benzyl glucosinolate, p-methoxybenzyl glucosinolate
- lsothyocyanates: benzyl isothiocyanate, p-methoxybenzyl isothiocyanate
- Glucosinolates: fructose, glucose, benzyl isothiocyanate
- 4 Unique Alkaloids (Macaina 1, 2, 3, 4)
HOW IT’S GROWN
The Maca is grown in the traditional way in the Peruvian mountains at elevations above 12,000 feet (3,600 m). The farmers do not use chemical fertilizers or pesticides and understand the importance of letting their lands rest.
HOW IT’S PROCESSED
The way Maca is handled after cultivation makes a big difference in the finished product. The producers take great care to treat the Maca so that the active health promoting phytonutrients of the Maca are preserved at their highest levels.
All of the Maca roots are harvested at the peak of their potency and then dried in the mountain sun. After dry, they are carefully processed in a sterile working environment. Once dry Maca roots are cleaned with a 100% natural organic sterilization system, which is internationally recognized as the only solution permitted to sterilize and disinfect natural products. After the cleaning process, all of the roots are ground at low RMP and low heat (less than 100°F/37°C) into a micro-powder for easy storage and use. This assures that the final Maca products are 100% Raw.
HOW IT’S PACKAGED
The Maca powder is then packaged in a USDA certified organic facility, stamped with a lot number and expiration date and finally labeled in preparation for shipping. High quality packaging is used to help keep the Maca powder fresh longer.
WHAT IT MEANS THAT THE MACA IS “CERTIFIED ORGANIC?”
Organic certification guarantees that the product has been grown, processed and packaged naturally without the use of pesticides and chemicals, thus they are 100% pure and uncontaminated.
Store out of direct sunlight and in dry conditions. Maca keeps well for up to 24 months. Recommended to be kept in the fridge for longer freshness.
1-3 teaspoons mixed in water, juice, smoothies, cereals, protein shakes daily. DO NOT USE HOT WATER.
Dosages & Tips
Most people take 1-3 teaspoons daily for general health maintenance or about 8-12 grams. It is recommended that people who use Maca for therapeutic purpose and for bodybuilding take 4-5 teaspoons or 15-18 grams daily. Remember that native Peruvians take up to 40 grams daily – research has confirmed that these higher levels are fine. It is also recommended that users take a break from Maca once in a while – e.g. stop eating Maca 1 day a week or 1 week every 5 weeks or so.