How is Gelatinized Maca Different Than Raw Maca?

in the natural health of the world's most promising superfood to emerge in recent years the Peruvian Maca. Maca comes from a tuber that grows at a very high elevation in the Andes of Peru and Bolivia. Normally taken as a powder or used in cooking, Maca has been used by indigenous people for thousands of years to boost power and energy in the oxygen deficient high-altitude air.

Maca has become popular outside of Peru and Bolivia in the late 1990s, as passengers, and then began importing it into the United States and Europe poslije.Snažna medicinal properties of Maca impressed thousands of people who have started to use it regularly .

Maca is usually sold in powder form. For the best organic, Maca is produced with little machines. Harvested roots are cleaned, cut, then freeze dried into a powder mix of large machines.

In recent years, Mac vendors have touted a new form of Maca as a parent. This is called "gelatinized" pussy and hard to be absorbed faster, higher in nutrients and contain fewer toxins and pathogenic bacteria.

, but the gelatinized maca really better than high quality, minimally processed Mac? To answer this question, consider how gelatinized Maca is produced.

After harvest, the Maca root down from the mountains to the factory where they are washed and disinfected solvents. Then they are dried at very high temperature pressure and heat, is likely to kill even more potential pathogens and remove toxins in any plant.

people who sell gelatinized Maca say that it has the same properties as the root consumed like the ancient inhabitants of the Andes. This statement makes it very difficult to substantiate because of such high pressure and heat used in processing the raw root. High heat destroys the properties within the whole foods, such as enzymes, vitamins and mineral composition.

gelatinization process is said to do two things: remove the starch to Mac easier to digest and kill bacteria. This destructive process seems completely unnecessary if you are buying high-quality Mac.

The best Maca is still certified as organically grown at high altitudes in Peru. Most people have a strong benefit from it. For those who do not like the taste, it is possible that gelatinized maca will work better as May be easier to take.

One final important note on gelatinized Maca is that there are a few dealers out there who claim that they provide, but are really just selling average quality Maca powder. If you decide to buy it, do your research. Alternatively, just get some high quality raw organic maca. You'll be glad you did.