The truth about raw Maca 

HEALTHY OR HEALTH RISK?

In its existence, the Peruvian Maca was never consumed raw. In the promotional video of the Peruvian government about Maki, you can see a boy drinking it boiled, from a pot. Watch it by clicking on the video. Such is the picture on the streets of all cities and places in the Andes. From typical carts, equipped with gas (heating) installation, cooked porridge is made. Nowhere in Peru will you find a man consuming it raw. So where do non-Peruvians get the idea that it is healthy to consume it raw?

Jelena Đoković once stated: My diet is 70% raw food, 30% cooked (soup, pasta, quinoa, rice). Is it hard? Not if you know why you are doing it and if you are well informed about it. And yes, it is difficult to find the right food, prepared in a healthy way. That is why organization and good information is key. Read the whole news by clicking on the text.

GOOD INFORMATION IS KEY

Why 30% cooked? The human stomach is not able to digest raw starchy foods, and Maca is one of them. Otherwise, raw potatoes, rice, pasta or corn would be edible. In addition, there is a non-utilization of nutrients during such an attempt, because a large amount of energy is wasted on digestion of the undecomposed starch chain, ie. raw starch. You should know that raw poppy seeds promote the acidity of the body!

WHAT DOES GELATINIZED MACA MEAN?

Gelatinization is what happens to potatoes, rice or pasta after 10 minutes of cooking, when the starch decomposes and turns into a gelled mass, and the food softens and becomes edible. The advantage of gelatinization with an extruder is the complete preservation of nutrients, which is not the case during cooking. Learn more about this advanced processing method by clicking on Gelatinization.

MORE COST OR MORE USEFUL?

Often the justification of customers is that there is raw Make for 1000 and less dinars, even to measure. The effect of gelatinized Make is much more pronounced, and one box of Nuestra Mac changes 3 to 5 packages of raw Make products. In addition, the price of raw gelatinized Make is twice as high as the raw option, so it is logical that the raw product is twice cheaper than gelatinized. The difference in price is due to the loss in weight of 30% during processing and the expensive technological process. In addition to the unpleasantly bitter taste of raw Maca, pronounced perishability, stomach upsets and discomfort during digestion, the question of the origin of the raw material also arises. Poppy of Chinese origin is 5-10 times cheaper than Peruvian and to that extent its effect is weaker. Health has no price, and spending 1000 dinars on a harmful product is certainly a waste of money.

HEALTH CORRECTNESS OF RAW MACA

As growers and processors of this wonderful culture, we regularly export healthy raw Maca powder. This requires rigorous disinfection of the Make fruit and maximally sterile processing conditions. The law in Peru allows us to give a shelf life of two years for such raw material, which is not realistic because problems arise after only a few months. When packing raw materials for export, we must vacuum the transport bags because oxygen is food for bacteria. Each raw material contains them, but to a small extent, preferably permitted by law. Since such a package is opened somewhere for repackaging and after that it is opened and closed daily by the end customer, in a short time, well-known bacteria and molds multiply in it, far beyond the allowed norms. In summer conditions, perishable processes take place astonishingly fast. Therefore, raw powder from Make or other foods is not recommended for people with weaker immunity, susceptible to bacteriological infections or candida, and especially not for children and pregnant women!

STATE OF SOCIETY, PLAGIARISM AND SHORTNESS

Besides us, there is only one supplier of gelatinized yellow Make on the Serbian market, which is relatively sincerely fighting for its share of the market. There are those who have completely transcribed our author's texts, filmed on our Make plantation while visiting us in Peru, and are trying to take advantage of our ideas, seven years of effort and inconceivable costs. And there are also short-sighted ones, who offer yellow, red and black poppies for a unique price of 500 dinars, although black poppies in Peru are 5 times more expensive than red, and 7 times more expensive than yellow varieties. One thing is for sure, only one company has brought so much joy to Serbian homes, there are hundreds of positive comments and thousands of longtime members of the Nuestra family.

God bless you,
El Gringo