Superfood FAQ: Maca Powder
Maca Powder has been used as a power nutritional source by the Peruvians for thousands of years (also known as 'Peruvian Ginseng'). Healthworks Maca Powder is high in Protein, Fiber, Vitamin C, B Vitamins, Calcium, Iron, Potassium, Copper, Manganese and Fatty Acids.
Question: How much should I take?
Answer:The amount of maca powder you should consume each day may vary depending on your age and health status. In keeping with original ancestral Peruvian dosages, and for persons who are not pregnant; start by mixing 1/2 to 1 teaspoon of Maca into smoothies, yogurt, fruit juices, etc. Listen to your body and seek the advice of a professional physician, nutritionist or herbalist until you gather the data needed to make an informed decision.
Question: How is maca processed?
Answer: After harvesting, the maca roots are allowed to dry under the intense Andean sun for at least three months. They are covered at night to avoid damage by frost or rain. The leaves are left on the plants during this drying period in order to increase the sweetness of the traditionally bitter tasting maca roots. The dried maca is then ready for processing.
The roots are cleaned and then cut into small pieces, placed on trays and dehydrated at a carefully monitored heat until the required humidity is achieved. The dried roots are then ground until the established particle mesh size is achieved.
Our products are dehydrated at a temperature below 45 degree Celsius (approximately 110 degree Fahrenheit), which allows us to maintain the natural color, flavor and -even more important- the nutritional properties of the fresh roots.
Question: Raw Maca or Gelatinized Maca?
Answer: If you want to make sure that you are getting the full nutrient spectrum of the Maca root, including the enzymes, most people would choose the Raw Maca. If you have digestive issues in general or if you don't usually eat Raw Maca due to digestive issues, Gelatinized Maca is probably the way to go.