Maca

Maca (Lepidium meyenii): An Inca super food that can energize and invigorate you.

Maca (Lepidium meyenii) has been cultivated in the high reaches of the Andes Mountains for at least 2000 years. It holds a cultural significance to the people of the Andes, not only historically as food of wealthy Incas, but also today, as a valuable nutritional resource. Due to little else growing so high up in the mountains, it is used to trade with the low lands for other essentials to their lives, such as rice and green vegetables.

As mentioned, maca is highly nutritional. It contains high amounts of protein, starch, natural sugars, fiber, vitamins, as well as iodine and iron. With so little else growing in the region, it is a vital life line for the native people of the area.

Active Compounds

Other than being highly nutritional, maca also contains p-methoxybenzyl isothiocyanate, a chemical associated with aphrodisiac like qualities.

Finally, maca also contains phenolic and saccharide compounds, these act as antioxidants.

Effects of maca

Maca is known for quite a few effects. Those who ingest it regularly find that they feel the following benefits. Consuming maca improves and increases energy levels and acts as an aphrodisiac.

Preparation, dosage and use of maca.

Generally speaking, the recommended, and most standard dosage is to take 450mg of powder 3 times a day with food or drink. Dried maca root can be eaten as it is, or boiled with water into a drink or porridge. In Peru it is not uncommon to find milk, soda and jam made from maca.