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Maca (Lepidium Meyenii) is the common name of an ancient root that
only grows in the peruvian highlands at 4000 meters height.
Native Peruvians have traditionally utilized Maca since before the time
of the Incas for both nutritional and medicinal purposes. Maca is an
important staple in the diets of the people indigenous to the region since
it has the highest nutritional value of any food crop grown there.
It is rich in calcium, magnesium, phosphorous and iron, and contains
trace minerals, including zinc, iodine, copper, selenium, bismuth,
manganese and silica, as well as B vitamins.
Studies have shown that Maca may help to increase aphrodisiac
activity, libido, increase in energy levels, muscle strength, stamina
and endurance in male and female. In Peru (and United States), dried
Maca powder extract is encapsulated and sold as an alternative to
anabolic steroids by bodybuilders due to its richness in sterols.
Traditional Uses: The dried roots are stored and later boiled in water or
milk to make a porridge. In addition, they are often made into a
popular sweet, fragrant, fermented drink called maca chicha. In
Huancayo, Peru, even Maca jam and pudding are popular. The tuberous
roots have a tangy taste and an aroma similar to butterscotch.
Consult the Conditions of Use before your order.
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