THE TRUTH ABOUT RAW MACA
HEALTH FOOD OR HEALTH RISK?
In its existence, the Peruvian Maca was never consumed raw. In the promotional video of the Peruvian government about Maca, 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 being made of Maca. Nowhere in Peru you could find a man consuming it raw. So where do non-Peruvians get the idea that it is healthy to consume it raw?
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. It is difficult to find the right food, prepared in a healthy way. That is why the coordination of preparing your food and being well informed is very important.
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, a strong nutrients waste occures during such an attempt, because a large amount of energy is being used to digest the undecomposed starch chains. Besides, you should know that raw Maca powder raises the level of the body acidity!
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 EXPENSIVE OR COST EFECTIVE?
Often the justification of customers is that you can easily find a raw Maca pack for EUR 10 or less. The effect of gelatinized Maca powder is much more pronounced, so one 150g box of Nuestra Maca replaces three to five 150g packages of raw Maca powder. In addition, the value of gelatinized Maca powder in bulk is twice as high as the raw option, so it is logical that the raw product is twice as cheaper as gelatinized one. The difference in price is due to the loss of weight of 30% during processing the Maca roots 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. Maca of Chinese origin is 5-10 times cheaper than Peruvian one and to that extent its effect is weaker. Health has no price, and spending EUR 10 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 raw Maca powder. This requires rigorous disinfection of the Maca fruits 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 being opened and closed daily by the end customer, in a short time, well-known bacteria and molds multiplies in it, far beyond the allowed norms. In summer conditions, perishable processes take place astonishingly fast. Therefore, raw powder from Maca 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 LACK OF INTELLIGENCE
Besides us, there are many suppliers of gelatinized Maca on the European market. Some of them have completely transcribed our author's texts, filmed materials on our Maca plantation while visiting us in Peru, and they are trying to take advantage of our ideas, many years of effort and inconceivable costs. And there are also short-sighted ones, who offer yellow, red and black Maca for a unique price of EUR 5, although black Maca in Peru is 2 times more expensive than red, and 3 times more expensive than yellow varietie. One thing is certain, only one company has brought so much joy to European homes. Thanks to Our Maca there are hundreds of born babies and thousands of longtime members of the Nuestra family. Get the best worlds Maca by clicking on our Webshop.
God bless you,