MACA is a Peruvian plant used by the Andean people from very early times. The use was related to the effects of high altitude habitat and their diet. Since the human body requires and regulates a very precise and specific balance of oxygen in the blood, maca was a powerful ingredient in the diet of the Andeans in order to maintain a good balance in their metabolic performance.
The dehydrated maca root has fed families in Peru's high plateaus for more than 10,000 years.
Maca is a root of a Lepidium Meyeru (Brassicaceae) Peruvian plant that grows in the Central Andean Region of Peru between 4000 and 4500 meters of altitude.
Dry Maca has the following composition: 59%carbohydrates, 10.2%proteins, 8.5%fiber, 2.2%lipids, among a few other compounds.
Maca also contain a significant amount of amino acids, vitamins A, B1, B2, B12, C and E, and minerals including potassium, calcium, phosphorus, zinc, magnesium, and iron.
Maca is a natural substitute for the anabolic steroids used by the athletes to increase the ability of body performance. It also helps the elderly to increase the body's vitality and prevent bone diseases.
Maca use has to be exercised with caution. The recommended dose is one teaspoon of the powder mixed with water or milk before breakfast, every day. The body works perfect with such amount. The excess promote the blocking of other vitamins and minerals needed to the body's processes in the metabolization of food.
Maca can be used in baking and in the preparation of smoothies of any flavor. Just add one teaspoon of it, whichever the case.
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