Why you shouldn't eat raw maca
HTML-код
- Опубликовано: 2 дек 2017
- The people of Peru have always cooked their maca and for good reason, raw maca can contain high levels of mold and aflotoxins. In this video we explain how and why its important to cook or buy pre-cooked maca (activated maca). To learn more about this and other issues with Maca please visit: themacaexperts.com/maca/takin...
Before buying any maca powder we advise you to know check the following information: themacaexperts.com/maca/learn...
Not all maca is equal, to ensure you get the correct maca for your condition find a customised maca plan for different health conditions here: themacaexperts.com/maca/treat...
Thank you so much for the information. I didn't know that.
This help at ton. So was your website. Full of information. Thank you.
Thanks for the info! I've always wondered what exactly about raw Maca made people sick. Now I know.
Very thorough, thanks!
Thank you so much 🙏🏽
thank you so much
thanks for watching, please subscribe and check our other videos also learn more at www.themacaexperts.com
Thank you
Thank you! You answered the one question that no one would answer! There's no gelatin in the gelatinized maca!!
Its a common mis-conception. Gelatinising is the process of degrading starch with heat. Completely unrelated to gelatin. Thats why we write 'vegan friendly' on our packet.
I've got a bag of Maca powder and a pressure cooker, can I gelatinise it at home?
Sure thing, raw maca is fine as long as it is consumed cooked. The beauty of the gelatinised powder is that it is ready to eat and doesnt need to be cooked. You buy raw maca and cook it or pressure cook it. For convenience its just easier to add direct to a smoothie or other uncooked meal if its in a gelatinised powder.
thanks for the reply... so if i'm adding it to my pressure cooker should i add anything to gelatinize it or do i just throw the powder in by itself? thanks in advance :)
@@quadmoose I would have liked to have seen an answer to this plus what if I don't have a pressure cooker and don't want to buy one... it would be nice to know another way of cooking it
thank you for the information I have just started on your Red Maca for prostate Health
oh fantastic, yes we have had many customers now use it for that specific condition with some great testimonial results. This is the best one for that: themacaexperts.com/products/concentrated-red-maca/
Wow thanks . I bought the raw before and after taking it for a couple of weeks i started getting stomach aches . So i took the rest and made an extract . After that i started buying gelatinized .
Please share: themacaexperts.com/maca/taking-maca/why-you-shouldnt-eat-raw-maca/
B4 seeing this vid i ended up buying raw.. bcuz i forgot i shudnt use un-gelatinized.. now that i have some raw Natvia 4ounce packet.. i guess ill use it in cooked stuff only then. Ill try add to hot porriges.. thank u. Peace ☮️ from the caribbean ☮️
How long do we cook the powder for? Thank you!!
Hello Seleno. A month ago started taking 3 g. of maca from a company called Gaia. The product is from Peru and it is gelatinized, it smells very good and the color and flavor is as you mention. However, I get fatigue at the middle of the day or after eating breakfast everyday and have to nap for 30 min. I am also taking some other supplements but have never had any adverse effects. Could it be the maca making me sleepy/fatigued ?
Hi Gabriel, it is unlikely the maca is causing sleepiness. Do you know what the active macamide levels are in the maca you are taking? This can determine the potency and help you to find the right dose. 50-60+mg of total macamide per day is ideal. Also what colour maca is it? This can change the properties of the formula, black maca is more external and awakening, whereas red is more calming. Everyone responds differently to different maca colours and formulations. We have found that extracted (atomised) maca can offer benefits for those who don't respond well to activated (gelatinised) powders and vice versa. It may be that you have to experiment and find the right formulation for you. Also it is best to use a standardised maca powder based on total macamide levels so you can then also identify the right dose for you.
Have a read about the different colours of maca here: www.selenohealth.com/2019/01/15/5-the-different-colours-of-maca/
And how maca works here: www.selenohealth.com/2019/03/29/how-does-maca-work/
This will help you better understand what to look for in a powder. If you are interested in any of our maca we ship globally.
Can you make a video on how to properly cook or boil the raw powder, I can’t find a video on it anywhere .
Where do you get it?
@seleno health Thanku for this info. I’m still wondering if I should try this. I have ulcerative colitis and endometriosis and GERD. Do you know if Macca would worsen any symptoms like these?
Its a tough one as maca can really help calm auto-immunity, is great for endo and GERD but you need to be careful how it is consumed as it could irritate your gut if you are sensitive. I would recommend starting with 1/4 tsp of yellow gelatinised maca daily with food and try further cooking it (add to porridge, boil into teas etc). We have a few recipes here: ruclips.net/video/C5b2CsJSKrw/видео.html and also here: www.selenohealth.com/wp-content/uploads/2017/07/Seleno-Health-Maca-recipes.pdf
If it is well tolerated then aim to increase to 1-1.5 tsp per day. Most likely you wont have any issues as good quality gelatinised maca is very well tolerated in most. If you want to further your treatment then add in a sachet of atomised when required. This is best explained in our blog here: www.selenohealth.com/2019/01/15/5-the-different-colours-of-maca/
Atomised maca should be fine on your gut as it is free of starch and just the medicinal extract. You are much better starting low and going slow with dosing, for all chronic conditions it can take a while to really start to see results and you must be consistent. Ideally treatment for 12+ weeks should really give you an idea if maca is right for your condition. We have had good success with Crohns and Colitis in some customers so it definitely may assist. If you have any more questions please contact us.
I think it would only be beneficial and as we have seen we have many customers with UC that have found improvements in energy and reductions in flare ups. Maca works via the endocannabinoid system so it ideal for stress related and chronic conditions. It is something definitely worth trying if you haven't before.
Seleno Health thank you so very much. I do appreciate your response and your knowledge. I’m so blessed I found your channel. I’m looking up the links you have also. Bless you🦋🦋
@@BraveGirlJudy Thanks for the message, it helped me so much with recovery from Chronic Fatigue, but not all maca is created equal and so many companies are selling it without people knowing how to consume it. Many could be making there health worse. If you take a quality powder in the right way it can do wonders for your health. All the best on your health journey!!
Thanks for the information. However, whether it was pre-cooked or raw maca. We, consumers, are buying it in a powder form which is dry and molds love that. Was the pre-cooked process done after the 3 months drying period or when the maca was fresh? I want to say is that if the pre-cooked process was done immediately after harvest, isn't it was the drying process that attracts the growth of molds?
valid point.... they did not reply to your comment. I wonder why
What brand do you recommend?
For how long do I start to notice the effects?
Where can i purchase your product
Thanks heaps for clarifying that it doesn't contain gelatine
How do I get the black Maca liquid from you
How would you prepare the tea from the whole root? I'm sure it's possible, no? Boiling a lot, or cutting parts out... can you explain? I live in the high Andes and was hoping to prepare it from the raw thing. :)
If you guys also sell in Peru that would be nice as well.. most of the powder here is not gelatinized. And with quarantine, it is not possible to ship powders internationally. Can you let me know?
Liked and subbed. I have been using hemp seed for over a year then saw the maca root on the same shelf in the store. (raw power form) I have since developed health issues. Looking forward to using your product soon. Thank you!
What brand made you sick?
Can you please tell us what brand made you sick
I dont believe it was the brand I used, I use their other products all the time, other circumstances to consider too, . I'm not a doctor
Wow... I always thought the regular maca was better... I was eating a tbsp daily, for 2 weeks I’ve been out of maca and this video came in clutch... I’ll get gelatinzed instead
So glad we were able to help educate you on maca. For more info you can read our blog about it at: www.selenohealth.com/2019/01/05/shouldnt-eat-raw-maca/
We also have an online store that sells globally at www.selenohealth.com/shop if you want to purchase sustainably sourced gelatinized maca. We also have other outlets around the world if you want I can supply you other places to buy.
In my personal experience, raw maca root is MUCH better. I've never once had a problem with it and always had positive results but with the gelatinized, ironically it bothers my stomach bad and I found out that the process makes it lose its cancer-fighting properties, which is the entire reason why I started taking it.
I'm very disappointed in gelatinized and now I'm stuck with a big bag up something that makes me bloated and wasted money
Thanks for this great information. Which Maca is best to consumed--Yellow, Red or Black? Are the benefits the same in all 3 types of Maca?
It depends what you are treating, can you elaborate on what condition you are looking to manage an we can customise you a formula.
@@SelenoHealth I am looking for energy, stamina, muscle building and to boost sex drive.
@@dwaynebentley1633 Maca is well known as an aphrodisiac that has the ability to increase sexual drive and function. For males clinical studies have shown that Maca can improve sexual parameters relating to copulation (sexual function and performance). Additional research has demonstrated regular consumption of Maca can significantly improve male libido and sexual desire.
Beyond libido Maca works to increase oxygen in the body and improve muscle, stamina, endurance and brain function. A recent clinical trial showed that Maca could improve athletic performance and trial times in high-performance athletes whilst boosting their libido. (See more here: www.selenohealth.com/2019/02/10/benefits-of-maca/)
Traditionally black Maca is promoted more for it’s ability to build external strength and endurance, however it is often used in combination with yellow Maca and or red maca depending on the requirements. For athletes wanting improved performance, stamina, endurance and better focus during training we recommend using high-dose extracted black maca on training days. And On off days we recommend using activated yellow maca or a 3 coloured mens blend of dominantly black maca to maintain, build and balance.
An ideal regime would be 1-1.5 tsp of activated yellow maca or (more potent) 3-coloured Maca for Men blend daily in your smoothie, yoghurt, cereal, juice, tea, porridge. (min treatment time 6-12 weeks)
Then...
Add in an additional extracted high-dose black maca shot (3g) on workout days, days when you require more mental or physical stamina, pre-workout, pre-sexual activity or pre-mental activity. (min treatment varies depending on requirements).
The high-dose versions (atomised maca) are more for acute treatment while the activated powder is for long-term. For more info on the products visit www.selenohealth.com/maca and buy here - www.selenohealth.com/shop
Download recipe ideas here: www.selenohealth.com/wp-content/uploads/2017/07/Seleno-Health-Maca-recipes.pdf
@Seleno Health How long do you boil maca?
Cooking maca may not destroy aflatoxins once they are produced so it really depends on where your maca has come from. The inca believed drying maca made it medicinal and cooking it unlocked the medicine. We now know heat activation actually increases the bio-activity of Maca (see link at bottom). The cooking post harvest also kills the mould that can produce aflatoxins, hence solving the problem before it starts. Some studies have shown complete degradation of certain aflatoxins with heat treatment, as many such chemicals can be heat sensitive also, but many aflatoxins are heat stable and cannot be destroyed by cooking. The studies of aflatoxins and mould are new and it is not known yet the extent of degradation with heat treatment but there is a possibility that this could be the case also. We are looking into researching this as it would also help to substantiate the claims made my Incan traditional preparation in which Maca dry bulbs were boiled for many hours before being consumed. But to be safe, best to not buy raw maca powder.
In regards to eating it raw, one big issue is that most maca is processed in Lima after harvest and many farmers are not able to fully dry their maca for 3 months due to the consumer demand and push to produce. If raw maca with low levels of mould are taken to Lima for processing the damp humid conditions there at that time of year allow for the mould to rapidly grow. Some powders can sit in these conditions for months and the mould could easily spread. The issue is that the raw powder exported has a higher risk for mould that can produce aflatoxins. This was never a problem in Junin and most maca in the region is raw, remains dry and is always cooked after production to protect the digestive systems of the consumer. The other issues with eating it raw include a high starch content that can create gastro-discomfort (bloating, distention) and also high levels of glucosinolates that may damage thyroid activity. Compound this with the fact that cooking doesn't destroy any of the bio-activity, if anything it may enhance it, then the question we ask is why are we in the West eating it raw? It has never been done in Junin and they advise against it.
We believe it is more a marketing ploy used by food companies who either (A) dont know any better (raw maca is much cheaper) or (B) find that putting "RAW" on their bag makes it sell better. Either way we believe that the Inca are pretty smart as to the use of maca and 2000 years of practice can teach you a thing or two about its uses. We choose to only sell maca in a pre-cooked form to the global exporting market as we believe it replicates traditional use and is scientifically better for the consumer. We can supply our customers with 4 good reasons as to why we should eat maca cooked and none as to why we shouldn't. As most people in the Western culture want maca for smoothies or raw type foods we believe the gelatinised form is the best form to use. To read more on the issue please review our blog article that breaks it down into more details: www.selenohealth.com/2017/10/18/shouldnt-eat-raw-maca/
Hi, I have a bag of raw maca. How may I cook it?
Hey Thanks for sharing this info with us. I am looking to learn more about Maca. May i know the book that is shown in the video and from where can i get this book online?
Its only available in Peru unfortunately and all in Spanish. All the info from it though is contained on the website : www.themacaexperts.com
you can get it even in India globally there are about 12 variants and 1 is also in the Himalayas but I don't know the Indian name I spoke to an authentic source in India took 2 weeks of hunting online as well as offline. don't trust Chinese maca as that a different product and very harmful after getting it in in dia and also from Peruvian sources I have submitted the samples fo nafari lets see.
@@TheAmrya hey, I'm in India & beginning my maca journey. It's been *life changing* for me so far! Do you have a good bränd to recommend or way of finding good maca? Thanks in advance ☺
what do you think about fermented Maca powder?
It depends on the type of maca and the process of fermentation. Is it fresh maca, dried maca, raw powder or heat-treated powder? Also how was it fermented, do you have the processes involved?
hello boss please can u show me an easy way to cook it? and should it be cooked in a powdered form? or how?
We recommend to buy a pre-cooked, gelatinised or activated powder if you want to use it in raw food applications.
do you providing maca seed?
I JUST yesterday purchased some raw maca to add to my coffee. I tried the first cup last evening just to see how it went and though I didn't mind the additional taste, I didn't really enjoy the grittiness of it as I got to the last few swallows. My work-around this morning was to add the maca in with the coffee grounds in the filter and allow the coffee pot to do it's magic, filtering the hot water through the coffee and maca and into the carafe. Do you think this is an acceptable way to add raw maca to my coffee (rather than cooking it), or is the coffee making process not hot enough? Thanks for any insight.
I wouldnt advise it, as aflatoxins are not destroyed by heat. The safest form of maca is heat activated. Also before consuming any maca i would ask :
what is the macamide content of the maca?
what colour or combo of colours is it?
Is it raw, activated, gelatinized, atomised or extracted?
Has it been tested for heavy metals, mould and aflatoxins?
Is it 100% traceable?
How much is the farmer paid?
How is the farming community being supported?
What condition(s) are you trying to treat?
Does the maca tick the above boxes and is it the right maca for your specific condition. If so then yes definately consume it.
Here is a great article explaining everything: themacaexperts.com/maca/learn-about-maca/five-questions-you-should-ask-before-buying-any-maca-powder/
And we recommend www.themacaexperts.com to buy the best quality maca
So..gelatinized maca is okay to mix with smoothoes without needing to cook it?
Yes 'activated' or 'gelatinized' maca are safe to eat in smoothies. They do not require cooking. Here is what you need to know before buying any maca powder: themacaexperts.com/maca/learn-about-maca/five-questions-you-should-ask-before-buying-any-maca-powder/
Hi! Thank you this was very informative. I unfortunately already bought a package of organic Maca and Is does not states whether if it is gelatinized or not. Contacted the company ( I live in Uruguay) and they said no. What can I do to eat safely the one I already have? My initial idea was consuming the Maca with my teas and almond milk coffees...
In Peru they will bake raw Maca, 200deg for 30-40 mins until a darker caramel brown colour. Also you can use it in boiling teas or porridge etc just cook for a min 5-10 mins. It is worth also checking the macamide levels as this is the best determinant of quality of the powder. Ideally it should be around 0.6% by weight total macamide. Check the label. Not all powders are created equal we found 60% exported out of Peru that we tested were pretty much non therapeutic and a waste of money.
It’s worth reading our blog on things to know before buying Maca here: www.selenohealth.com/2018/04/29/five-questions-you-should-ask-before-buying-any-maca-powder/
Seleno Health thank you so much for this info!!! 😄
Tina, I would discard it on the basis that reputable products inform the contents on its packaging. No info is a red flag! I did not know about "gelatinised" before Googling Maca today...like you i was ready to purchase an organic product which did not state its preparation - raw etc. Now i know that the cheaper ones though they may be "organic" tend to be raw whether they say or not. A company that has paid more to further process (cook) their product will state that "benefit" on its packaging. I would think that both tea and coffee making is insufficient heat to destroy Maca fungus let alone its toxic by products. Would you put a mouldy lemon slice in your tea? I would dispose of it as an unsuitable health risk.
@@SelenoHealth Great reply but I think _ "non therapeutic and a waste of money." _ is the best reason as why the product *should be discarded* outright than trying to save a few pence on trying to fix it after the fact of buying an inferior product . More especially when "Tina" and others like myself, have no way of quality-testing our home baked Maca powder or boiled tea/porridge to ensure that it is not a health risk in short or long term.
So how do you cook the raw Maca powder if you already have it? How long would you need to boil it in a pan or bake it for to remove the aflatoxins?
Cooking maca may not destroy aflatoxins once they are produced so it really depends on where your maca has come from. The inca believed drying maca made it medicinal and cooking it unlocked the medicine. We now know heat activation actually increases the bio-activity of Maca (see link at bottom). The cooking post harvest also kills the mould that can produce aflatoxins, hence solving the problem before it starts. Some studies have shown complete degradation of certain aflatoxins with heat treatment, as many such chemicals can be heat sensitive also, but many aflatoxins are heat stable and cannot be destroyed by cooking. The studies of aflatoxins and mould are new and it is not known yet the extent of degradation with heat treatment but there is a possibility that this could be the case also. We are looking into researching this as it would also help to substantiate the claims made my Incan traditional preparation in which Maca dry bulbs were boiled for many hours before being consumed. But to be safe, best to not buy raw maca powder.
In regards to eating it raw, one big issue is that most maca is processed in Lima after harvest and many farmers are not able to fully dry their maca for 3 months due to the consumer demand and push to produce. If raw maca with low levels of mould are taken to Lima for processing the damp humid conditions there at that time of year allow for the mould to rapidly grow. Some powders can sit in these conditions for months and the mould could easily spread. The issue is that the raw powder exported has a higher risk for mould that can produce aflatoxins. This was never a problem in Junin and most maca in the region is raw, remains dry and is always cooked after production to protect the digestive systems of the consumer. The other issues with eating it raw include a high starch content that can create gastro-discomfort (bloating, distention) and also high levels of glucosinolates that may damage thyroid activity. Compound this with the fact that cooking doesn't destroy any of the bio-activity, if anything it may enhance it, then the question we ask is why are we in the West eating it raw? It has never been done in Junin and they advise against it.
We believe it is more a marketing ploy used by food companies who either (A) dont know any better (raw maca is much cheaper) or (B) find that putting "RAW" on their bag makes it sell better. Either way we believe that the Inca are pretty smart as to the use of maca and 2000 years of practice can teach you a thing or two about its uses. We choose to only sell maca in a pre-cooked form to the global exporting market as we believe it replicates traditional use and is scientifically better for the consumer. We can supply our customers with 4 good reasons as to why we should eat maca cooked and none as to why we shouldn't. As most people in the Western culture want maca for smoothies or raw type foods we believe the gelatinised form is the best form to use. To read more on the issue please review our blog article that breaks it down into more details: www.selenohealth.com/2017/10/18/shouldnt-eat-raw-maca/
Please boil with cloves.
@@Ghulatz why cloves? 🤔 sounds interesting! Pls tell more!
1st thank you for the info. O would love to incorporate maca into my diet. But I need to know will it cause me gain weight? Tons of people said they gained weight on the tube.
Jourdy Jay Slightly it does for me..nothing major...just monitor your weight and you’ll be fine
No. I used to drink it a lot in my water when I used to work out and I lost a great amount of weight. It really comes down to what you’re eating and how much, as well as lifestyle.
Can we cook the powder in butter or coconut oil?
Yes you could however the biggest question is in regards to where that powder came from? One big issue is that most maca is processed in Lima after harvest and many farmers are not able to fully dry their maca for 3 months due to the consumer demand and push to produce. If raw maca with low levels of mould are taken to Lima for processing the damp humid conditions there at that time of year allow for the mould to rapidly grow. Some powders can sit in these conditions for months and the mould could easily spread. The issue is that the raw powder exported has a higher risk for mould that can produce aflatoxins. This was never a problem in Junin and most maca in the region is raw, remains dry and is always cooked after production to protect the digestive systems of the consumer. Compound this with the fact that cooking doesn't destroy any of the bio-activity, if anything it may enhance it, then the question we ask is why are we in the West eating it raw? It has never been done in Junin and they advise against it.
We believe it is more a marketing ploy used by food companies who either (A) dont know any better (raw maca is much cheaper) or (B) find that putting "RAW" on their bag makes it sell better. Either way we believe that the Inca are pretty smart as to the use of maca and 2000 years of practice can teach you a thing or two about its uses. We choose to only sell maca in a pre-cooked form to the global exporting market as we believe it replicates traditional use and is scientifically better for the consumer. We can supply our customers with 4 good reasons as to why we should eat maca cooked and none as to why we shouldn't. As most people in the Western culture want maca for smoothies or raw type foods we believe the gelatinised form is the best form to use. To read more on the issue please review our blog article that breaks it down into more details: www.selenohealth.com/2017/10/18/shouldnt-eat-raw-maca/
If you have purchased raw maca then you have to know where it is from, how it was dried, how and where it was processed and the mould levels. Cooking aflatoxins doesn't destroy them so it may be a waste of your time if there are aflatoxins in your powder. This is the problem when superfood companies buy foods they know little about, you are at the mercy of a broker from a corrupt industry. So may answer is yes you can bake your maca but do you trust where and how your maca was sourced? I have personally hand picked and helped dry every maca root we produce as we specialise in maca and want to ensure that people actually benefit from taking it and consume it in the correct way. I also want to ensure our farmer and community benefit from farming it
Thanks for this will go to your website and order some cooked maca l just had half a teaspoon natures way organic raw maca and l feel very sick wish l saw this video first
We always encourage people to read our maca blog to learn more, here's a great article all about choosing a maca: www.selenohealth.com/2018/04/29/five-questions-you-should-ask-before-buying-any-maca-powder/
I was wondering if it (NWO Maca) was a raw product lol and eventually i came here.... I am glad that i have checked first, now also. I would also add that RAW has becoming a marketing catch phrase and make the observation that cultural medicinal foods need to be appreciated in their entirety - from growing/ harvest /to consumption, and to view with suspicion any modern deviation eg business or faddist compared to proven or time -honoured reasons for use. I hope you recovered and remain well.
What about the maca pills they sell on Amazon? Are those good?
Highly unlikely, Amazon is full of poor quality products from big corporations. If you want authentic farm to table quality products we recommend sites like www.joshboughton.com/shop
Every product is direct from a farm or family and 100% traceable.
hi. I just bought here in Dubai raw maca. Mostly raw here and didnt know about gelatinzed maca. Can I put raw maca in hot drinks so my hypothyroid will not get worse?
Definately i would boil it for a while (5-10 mins min) before use especially with your current thyroid issues. Please read here: www.selenohealth.com/2019/01/05/shouldnt-eat-raw-maca/
Mix some up so we can see the difference
Can non-gelatinized maca root powder be taken and mixed with a plant-based protein powder (vegan) with only purified water that is neither hot nor cold and only stocked on the kitchen shelves? I mean will this not cause upset stomach? Please answer me cause I really want to try them if it's more energy boosting or it will bring you the opposite effect. Thanks!
raw maca is only meant to be used for baking and boiling. If you want to make a blend with protein to eat or drink I recommend buying an activated or gelatinised powder. This is the safest option for your health and the most potent form to use.
@@SelenoHealth what about if it is boiled with oatmeal? Or maybe, hot water from an airpot with honey mixed in it
@@arjhanrheignvital3191 Maca has only ever been eaten cooked in Junin (peru) so why are we changing that? And by cooked I mean well boiled or baked. The inca believed drying maca made it medicinal and cooking it unlocked the medicine. We now know heat activation actually increases the bio-activity of Maca (see link at bottom). The cooking post harvest also kills the mould that can produce aflatoxins, hence solving the problem before it starts. Some studies have shown complete degradation of certain aflatoxins with heat treatment, as many such chemicals can be heat sensitive also. The studies of aflatoxins and mould are new and it is not known yet the extent of degradation with heat treatment but there is a possibility that this could be the case also. We are looking into researching this as it would also help to substantiate the claims made my Incan traditional preparation in which Maca dry bulbs were boiled for many hours before being consumed. But to be safe, best to not buy raw maca powder.
In regards to eating it raw, one big issue is that most maca is processed in Lima after harvest and many farmers are not able to fully dry their maca for 3 months due to the consumer demand and push to produce. If raw maca with low levels of mould are taken to Lima for processing the damp humid conditions there at that time of year allow for the mould to rapidly grow. Some powders can sit in these conditions for months and the mould could easily spread. The issue is that the raw powder exported has a higher risk for mould that can produce aflatoxins. This was never a problem in Junin and most maca in the region is raw, remains dry and is always cooked after production to protect the digestive systems of the consumer. The other issues with eating it raw include a high starch content that can create gastro-discomfort (bloating, distention) and also high levels of glucosinolates that may damage thyroid activity. Compound this with the fact that cooking doesn't destroy any of the bio-activity, if anything it may enhance it, then the question we ask is why are we in the West eating it raw? It has never been done in Junin and they advise against it.
We believe it is more a marketing ploy used by food companies who either (A) dont know any better (raw maca is much cheaper) or (B) find that putting "RAW" on their bag makes it sell better. Either way we believe that the Inca are pretty smart as to the use of maca and 2000 years of practice can teach you a thing or two about its uses. We choose to only sell maca in a pre-cooked form to the global exporting market as we believe it replicates traditional use and is scientifically better for the consumer. We can supply our customers with 4 good reasons as to why we should eat maca cooked and none as to why we shouldn't. As most people in the Western culture want maca for smoothies or raw type foods we believe the gelatinised form is the best form to use. To read more on the issue please review our blog article that breaks it down into more details: www.selenohealth.com/2017/10/18/shouldnt-eat-raw-maca/
your whole point is only true if the market is not dried properly of course dry maca is going to have more nutrients and be better for the body is dried properly and eaten raw and everyone knows that raw vegetables are better for you than cooking them and losing some of the nutrients in the process of cooking
Not everything is best raw. The incan people have always boiled maca for long periods of time and believe cooking is essential. Our studies have shown that cooking maca through heat activation (gelatinisation) actually increases the levels of macamides and macaenes by almost 30%. These are the main bioactive molecules in maca that effect our nervous and endocrine systems. Read more about this here: themacaexperts.com/maca/learn-about-maca/how-does-maca-work-to-improve-health/
So it seems the Inca were right, heating maca can make it more medicinal. The other benefits to cooking before export are that the risk of mould and aflatoxins is almost completely eliminated. This is a big issues as there is almost no traceability with any maca sold through brokers and no idea of how the maca was dried, so why play roulette with you gut when you dont have too. Also it is incredibly high in starch like a potato so not ideal when people will most likely put in a smoothie. It is high in glucosinolates that for some can damage thyroid function and finally it tastes pretty foul raw, much more sweet and caramel cooked. We believe it is always best to ask those who have 2000 years of practice with a sacred medicinal plant how to prepare it rather than re-invent it ourselves. The tradition is sound and so is the science. More potency, more palatable, more safe when cooked.
I'm already sitting on 2 pounds of raw maca powder. Can I bake it before using? What temp and for how long?
Min 20-30 mins at 200 deg C until golden brown. But definitely worth reading this article first as not all maca is created equal: www.selenohealth.com/2018/04/29/five-questions-you-should-ask-before-buying-any-maca-powder
did you get around to cooking it? Did you just put it in the oven like that or applied thin layer of oil to the bottom?
@@SelenoHealth Why do you need 200 c? You said before that Indians often boil it.
@@brunonkowalski I'm definitely going to boil it because I could have sworn I heard him say that cooking it doesn't get rid of a lot of those toxins
Thank you dude, been eating the Organic Maca Powder for almost a month now
How’s it feel
@@nicolasf8769 The Gelatinized Maca is definitely the way to go, bro.
Any video on how to prepare maca properly?how is it cook?
If the maca is heat treated or activated then you dont need to cook it, or can cook it more if you want. The issue is that raw maca is high risk and there is no benefit to eating it raw. If it does has an issue with mould and aflatoxins the mould might be destroyed by cooking but the aflatoxins wont. It is best to not play roulette with your gut and just get a heat - treated "activated" powder that has been tested for mould and aflatoxins. Here are 5 things to know before you buy any maca powder: themacaexperts.com/maca/learn-about-maca/five-questions-you-should-ask-before-buying-any-maca-powder/
What's the recommended dosage.
It depends on the powder, our yellow activated maca has a total macamide level of 0.65% so we recommend 10g per day (1-1.5 tsp - 65mg total macamides). Our atomised high dose red and black we recommend 3g (1 sachet per day). Always check the macamide levels as these are the best marker of quality. >0.6% is a good quality powder.
I have raw maca as a gift but how much time should I cook it for ready to eat? Help!! I have too much raw maca . I dont know what to do
Have a read here: www.selenohealth.com/2017/10/18/shouldnt-eat-raw-maca/
Maybe you can cook it, but depends on how it was sourced and produced.
I have Maca powered from ‘Naturya’. Can I boil the powder with water as a tea? Is this safe?
If the maca is heat treated or activated then you dont need to cook it, or can cook it more if you want. The maca you have is a raw powder. The issue is that raw maca is high risk and there is no benefit to eating it raw. If it does has an issue with mould and aflatoxins the mould might be destroyed by cooking but the aflatoxins wont. It is best to not play roulette with your gut and just get a heat - treated "activated" powder that has been tested for mould and aflatoxins. Here are 5 things to know before you buy any maca powder: themacaexperts.com/maca/learn-about-maca/five-questions-you-should-ask-before-buying-any-maca-powder/
That's what I was thinking.
I bought raw maca powder last year , when i ate at that time it was no any problem and side effect but now when i eat maca i fell some brain fog , i dont know its related to this powder or not ,, my question is if now i cooked this maca powder for 20-30 minute does it kill the mould , and does it prevent side effect?
Cooking maca may not destroy aflatoxins once they are produced so it really depends on where your maca has come from. The inca believed drying maca made it medicinal and cooking it unlocked the medicine. We now know heat activation actually increases the bio-activity of Maca (see link at bottom). The cooking post harvest also kills the mould that can produce aflatoxins, hence solving the problem before it starts. Some studies have shown complete degradation of certain aflatoxins with heat treatment, as many such chemicals can be heat sensitive also, but many aflatoxins are heat stable and cannot be destroyed by cooking. The studies of aflatoxins and mould are new and it is not known yet the extent of degradation with heat treatment but there is a possibility that this could be the case also. We are looking into researching this as it would also help to substantiate the claims made my Incan traditional preparation in which Maca dry bulbs were boiled for many hours before being consumed. But to be safe, best to not buy raw maca powder unless you know exactly how it has been treated since harvest. This is near impossible given there is little to no contact directly with farmers and companies that buy it from Peru do so only via corporate brokers, often powders are blended and a lot of dilution with starch etc is common in Peru.
In regards to eating it raw, one big issue is that most maca is processed in Lima after harvest and many farmers are not able to fully dry their maca for 3 months due to the consumer demand and push to produce. If raw maca with low levels of mould are taken to Lima for processing the damp humid conditions there at that time of year allow for the mould to rapidly grow. Some powders can sit in these conditions for months and the mould could easily spread. The issue is that the raw powder exported has a higher risk for mould that can produce aflatoxins. This was never a problem in Junin and most maca in the region is raw, remains dry and is always cooked after production to protect the digestive systems of the consumer. The other issues with eating it raw include a high starch content that can create gastro-discomfort (bloating, distention) and also high levels of glucosinolates that may damage thyroid activity. Compound this with the fact that cooking doesn't destroy any of the bio-activity, if anything it may enhance it, then the question we ask is why are we in the West eating it raw? It has never been done in Junin and they advise against it.
We believe it is more a marketing ploy used by food companies who either (A) dont know any better (raw maca is much cheaper) or (B) find that putting "RAW" on their bag makes it sell better. Either way we believe that the Inca are pretty smart as to the use of maca and 2000 years of practice can teach you a thing or two about its uses. We choose to only sell maca in a pre-cooked form to the global exporting market as we believe it replicates traditional use and is scientifically better for the consumer. We can supply our customers with 4 good reasons as to why we should eat maca cooked and none as to why we shouldn't. As most people in the Western culture want maca for smoothies or raw type foods we believe the gelatinised form is the best form to use. To read more on the issue please review our blog article that breaks it down into more details: www.selenohealth.com/2017/10/18/shouldnt-eat-raw-maca/
Explain Gelatinization Procedure Please .,.,.,.,. The Hole Maca Should Boiled or its Powder ????? Boiling Period Time????
Just buy activated (pre-cooked) maca powder then there is no risk and higher macamide levels. See online shop here: www.selenohealth.com/shop
Also here are the must know things before buying any maca powder: themacaexperts.com/maca/learn-about-maca/five-questions-you-should-ask-before-buying-any-maca-powder/
It includes info on the types and how to consume each.
Yes I’m trying to buy some and some reviews are saying they needed up I the fetal position after taking it raw . Definitely doing research first
We recommend www.themacaexperts.com for the best quality and safest
What is a good brand to purchase
www.themacaexperts.com is the best brand to use
By cooking it; doesn’t it lose it’s properties??
I ask because some people say it is better raw. So I’m confused 🤷🏻♀️!!
Please read our blog about this question. Maca has never been eaten raw as a medicinal in Peru and it goes against 2000 years of traditional use. Read why it should be consumed raw here: www.selenohealth.com/2017/10/18/shouldnt-eat-raw-maca/
The confusion comes from not looking at facts. Facts arise from corroborated - ie from repeated - evidence. It is simply risky to "believe" what people say unless u are certain of their credibility to say it. It is better to not use something than to consume it without factual knowledge.
Hi do you sell geletanized red maca powder?
We sell a blend - see the info here on why this is superior to consuming it alone: selenohealth.com/blogs/maca/colors-of-maca
Also we have concentrated forms of the pure colours for unique conditions. It depends on what you are looking to treat.
@@SelenoHealth ok great. Thank you🙌🏾
I'm confused. I just recied my maca powder and it says it is from Peru but it also says it is Raw. Don't know what to think about the maca powder I bought when you tells me they always cook it.
If it is raw it should be cooked before use. 180-200 degC for 20-30 mins or boiling for a min 5 mins. To read more about what to know before buying maca check here: www.selenohealth.com/2018/04/29/five-questions-you-should-ask-before-buying-any-maca-powder/
@@SelenoHealth how much boiling time for 2g of raw maca powder dosage?
@@aggeloskensei298 5-10 mins, but depends on the macamide levels, do they tell you them on the label? Just like with cannabis and CBD oil concentration (requiring min 12-18mg of CBD for an average person per day) for maca to be therapeutic it requires a min 50-65 mg of total macamides per day. So its unlikely that 2g of raw powder will be effective. Read here about how maca works: www.selenohealth.com/2019/03/29/how-does-maca-work/
Also we adivse in future to use activated maca as there is far less risk for aflatoxins, which can damage your gut biome and liver function.
@@SelenoHealth I wish you would make a video about what is in the blog because I read constantly all the time and I am actually getting sick of it .
If I can access some of the info in a vid it makes my life easier ... I spend hours and hours a day reading .
@@gardensofthegods I would recommend you watch one of our comprehensive FREE webinars on maca if you want more detail: selenohealth.webinarninja.com/live-webinars/273383/register
FREE to sign up and watch in your own time.
Is extract maca more potent than raw maca
yes extracted maca is more potent than raw maca. See more info here: www.selenohealth.com/2018/09/03/different_maca_forms/
Thanks 🙏.. if I have raw maca how can I cook it in a away that won’t kill its nutrients. I hear that heat kills it off.?
Cooking maca doesn't destroy the nutrients, maca has only ever been cooked and boiled in Peru for centuries. Please read more about why it should be cooked here: www.selenohealth.com/2019/01/05/shouldnt-eat-raw-maca/
is raw maca okay in capsules ?
No definately not, raw maca should never be taken raw, needs to be cooked.
Read more about this here: themacaexperts.com/maca/taking-maca/why-you-shouldnt-eat-raw-maca/
Very high risk for aflatoxins that can make you worse. In capsules needs to be heat activated maca see:
themacaexperts.com/products/
Can I put it in my Bcaa in the morning
Not sure what Bcaa is? But activated or heat treated maca can be eaten without cooking. Read more here: www.themacaexperts.com
i have purchased raw maca. can i heat it gently to make it gelatinized?
No as this may kill mould but not aflatoxins, these are not destroyed by heat. Here is a blog article that explains it in more detail - selenohealth.com/blogs/maca/never-eat-raw-maca
@@SelenoHealth I have read. but how do we cook it?
Please reply. Can i just kind of saute it on a pan? and then add it to my coffee?
for women does it affect thyroids? is it high in goitrin? and another question, people who took this said they received weight gain inthe gut
Hi Iman, only the raw maca may negatively affect thyroid function. The Inca never ate maca raw and it is a western fad to do so. Our maca is pre-cooked so low in glucosinolates and thyroid friendly. There is no issue with goitrin and it should not cause weight gain if taken in the correct way. We have had many customers actually loose wait and have improved thyroid function as a result of following the Incan traditionas and consuming it cooked. So if you are concerned then either cook your maca or buy a pre-cooked version like our one (gelatinised maca). See also www.selenohealth.com/faqs/
Seleno Health thank you for the respond! Now I have bought maca from a farmers market it's in a tube its organic, there's no company name just the farmers market name, also at what. Temperature should I cook the maca
I would always advise on the side of caution when buying an unlabelled powder from a market. The questions you must ask when buying maca are: what form is it in (raw, baked, gelatinised, atomised)? what is the concentration of macamides (the bioactive constituents, I.e is it actually therapeutic, we found only 2/5 powders are)? What is the recommended serving size based on the bio-active macamide ingredients? Is it Peruvian maca? What region/farm was it sourced from? What certifications does it have (USDA etc)? How much is the farmer being paid for his maca, is he being exploited, is it sourced ethically? Does the community benefit from the sale of the maca, is their a social responsibility program associated with it?
I would be asking all these questions first before asking about the cooking. Maca is a medicinal root that is very difficult to grow in a therapeutic form, many powders contain little to no bio-actives or are often diluted. If you want it for the medicinal benefits we highly recommend sourcing a powder that has been vigorously tested and analysed. Furthermore most farmers are lucky to receive 1-2% of the value of their crops and the communities receive nothing. We often say are you helping or hurting a community with your purchase. You should watch our video the ugly reality of superfoods to learn more. ruclips.net/video/4SZ4-AobO60/видео.html
thanks for this info, so im deciding to buy red maca or yellow maca, Im looking for muscle growth, hair growth and libido, will red maca help?
Yes Red can help with that. We always recommend starting with 1-1.5 tsp per day of our yellow gelatinised powder to begin. Then when you require extra support add an additional sachet of either red or black atomised maca to that day. Red is more for days when you need an emotional hug, ideal for hormonal fluctuations, anxiety, stress or feel like you need nourishment and care. Black is more for days when you need endurance, stamina, mental focus and energy to power through the day. Think of black as your coffee alternative and red as your warming herbal tea.
For ideas of how to consume your yellow maca check out our recipes here: www.selenohealth.com/wp-content/uploads/2017/07/Seleno-Health-Maca-recipes.pdf
And for the red and black either dissolve straight in hot or cold water, add to a smoothie, juice or tea.
I hope that helps
Which maca is the best..yellow - red ..or black ????
It depends on the condition you are trying to treat. See more about the colours here:
themacaexperts.com/maca/learn-about-maca/what-are-the-different-colours-of-maca/
and also about what maca for what condition: themacaexperts.com/maca/treating-with-maca/
what about the liquid form of maca ?
The answer is really dependent on what liquid it is in and how it was prepared. What liquid do they use and was it combined with fresh maca, dried maca, raw maca or gelatinised maca? This information can tell you how it should best be prepared, how potent it might be and also the risk for mould and aflatoxins.
Maca needs to be dried for 3 months to become medicinal, so any therapeutic value will only come after drying and also via heat activation. So if a liquid extraction is made up it really depends on what maca was used as a base? Here are five questions we believe should be asked before buying any maca: www.selenohealth.com/2018/04/29/five-questions-you-should-ask-before-buying-any-maca-powder/
Finally, it is really worth knowing the macamide levels of the extract as macamides are the best determinant of quality and should be standardised on all maca products so you know what dose you are getting. In our 10g (1 tsp) serve of yellow gelatinised maca we have 65mg of total macamides, ideally you need at least 50mg per day for the optimum health benefits of maca. These are the endocannabinoid regulatory components and give the best results for endocrine and stress balancing.
@@SelenoHealth I ordered it from "The Maca Team" and its the Red maca root extract and they used glycerin. and they get the extract from their sundried red maca powder.
@@IAMJVY Not sure what the macamide levels are as they do not say on the bottle, this is the key determinant of potency and dosage. Also there are issues with glycerin as excessive consumption can have negative effects in the body: "Glycerin is still a form of sugar alcohol, which your body cannot absorb completely. As a result, it may cause abdominal gas and diarrhea if consumed in excessive amounts." They also do not state which maca form is used just "red maca root extract". We chose not to used a liquid phase to concentrate the bioactives and instead used an extraction and spray-dry technology that produces a fine grade powder (atomised maca) - a process that is under patent. That way our powder can be added to any food or drink and offers more flexibility for the consumer as to how they consume it. We have a min 0.6% total macamides in our atomised powders and have each batch laboratory tested. Also by using glycerin that isn't USDA certified the product is no longer certified organic. Atomising technology maintains the organic nature of the powder without compromising it. We beleive high-dose maca is best consumed in an atomised form given the advantages over liquid extracts.
I use maca exract
Do I just put it in the oven?
In regards to eating it raw, one big issue is that most maca is processed in Lima after harvest and many farmers are not able to fully dry their maca for 3 months due to the consumer demand and push to produce. If raw maca with low levels of mould are taken to Lima for processing the damp humid conditions there at that time of year allow for the mould to rapidly grow. Some powders can sit in these conditions for months and the mould could easily spread. The issue is that the raw powder exported has a higher risk for mould that can produce aflatoxins. This was never a problem in Junin and most maca in the region is raw, remains dry and is always cooked after production to protect the digestive systems of the consumer. The other issues with eating it raw include a high starch content that can create gastro-discomfort (bloating, distention) and also high levels of glucosinolates that may damage thyroid activity. Compound this with the fact that cooking doesn't destroy any of the bio-activity, if anything it may enhance it, then the question we ask is why are we in the West eating it raw? It has never been done in Junin and they advise against it.
We believe it is more a marketing ploy used by food companies who either (A) dont know any better (raw maca is much cheaper) or (B) find that putting "RAW" on their bag makes it sell better. Either way we believe that the Inca are pretty smart as to the use of maca and 2000 years of practice can teach you a thing or two about its uses. We choose to only sell maca in a pre-cooked form to the global exporting market as we believe it replicates traditional use and is scientifically better for the consumer. We can supply our customers with 4 good reasons as to why we should eat maca cooked and none as to why we shouldn't. As most people in the Western culture want maca for smoothies or raw type foods we believe the gelatinised form is the best form to use. To read more on the issue please review our blog article that breaks it down into more details: www.selenohealth.com/2017/10/18/shouldnt-eat-raw-maca/
If you have purchased raw maca then you have to know where it is from, how it was dried, how and where it was processed and the mould levels. Cooking aflatoxins doesn't destroy them so it may be a waste of your time if there are aflatoxins in your powder. This is the problem when superfood companies buy foods they know little about, you are at the mercy of a broker from a corrupt industry. So may answer is yes you can bake your maca but do you trust where and how your maca was sourced? I have personally hand picked and helped dry every maca root we produce as we specialise in maca and want to ensure that people actually benefit from taking it and consume it in the correct way. I also want to ensure our farmer and community benefit from farming it.
@@SelenoHealth I bought Anthony's yellow macs root powder / none gelatinized/ organic/ Raw/ usda organic/ gluten free batch tested verified.
What is you opinion on this brand?
Manufactured for: Anthony's
820 thompson, unit 32, Glendale CA 91201
Certified organic by cc of
See on twitter, Instagram, an facebook as
Anthony's goods
Can you please tell us how the Incans must have cooked it ?
Are you saying they used an ancient equivalent of a
pressure cooker ?
Can I cook my non gelatinized maca?
In regards to eating it raw, one big issue is that most maca is processed in Lima after harvest and many farmers are not able to fully dry their maca for 3 months due to the consumer demand and push to produce. If raw maca with low levels of mould are taken to Lima for processing the damp humid conditions there at that time of year allow for the mould to rapidly grow. Some powders can sit in these conditions for months and the mould could easily spread. The issue is that the raw powder exported has a higher risk for mould that can produce aflatoxins. This was never a problem in Junin and most maca in the region is raw, remains dry and is always cooked after production to protect the digestive systems of the consumer. The other issues with eating it raw include a high starch content that can create gastro-discomfort (bloating, distention) and also high levels of glucosinolates that may damage thyroid activity. Compound this with the fact that cooking doesn't destroy any of the bio-activity, if anything it may enhance it, then the question we ask is why are we in the West eating it raw? It has never been done in Junin and they advise against it.
To read more on the issue please review our blog article that breaks it down into more details: www.selenohealth.com/2017/10/18/shouldnt-eat-raw-maca/
If you have purchased raw maca then you have to know where it is from, how it was dried, how and where it was processed and the mould levels. Cooking aflatoxins doesn't destroy them so it may be a waste of your time if there are aflatoxins in your powder. This is the problem when superfood companies buy foods they know little about, you are at the mercy of a broker from a corrupt industry. So may answer is yes you can bake your maca but do you trust where and how your maca was sourced? I have personally hand picked and helped dry every maca root we produce as we specialise in maca and want to ensure that people actually benefit from taking it and consume it in the correct way. I also want to ensure our farmer and community benefit from farming it
Why doesn't anyone share RAW maca recipes? Everyone just says you shouldn't eat it, just cook it. Well I'd like to know suitable ratios in the portions for cooking raw maca, for teas, soups, etc...
Cooking raw maca is not necessarily the answer as aflatoxins are heat stable so the key thing to know is the journey of that maca to your table. Maca is best heat treated at origin as mould can grow and produce aflatoxins as it travels to be processed and afterwards. The risk is high and aflatoxins are cancer causing chemicals that are highly inflammatory on your gut. So we advise for your safety to buy a maca that is heat-activated at source to eliminate this risk. There is very little traceability with maca and very little is single-origin so it is difficult to ensure it's safety. We highly recommend you read the article on what to know before buying maca: themacaexperts.com/maca/learn-about-maca/five-questions-you-should-ask-before-buying-any-maca-powder/
Also is you want to learn more about maca you can watch one of our FREE webinars: selenohealth.webinarninja.com/live-webinars/273383/register
Activated or heat treated maca can be cooked also, so it is far more versatile and safer.
Hello! I purchased raw maca powder and it states that it has already been gelatinized. I went ahead a baked it at 350F for 8 mins though just to be safe. Probably not the smartest thing to do i know. Did i damage the powder? Because it has essentially been cooked twice.
Please get back to me when you can! I’m really worried that i’ve messed up the powder!
Firstly 8 minutes is not long enough to bake, traditionally it is done for 20-40 mins. And secondly there is no problem cooking gelatinized maca as extra heating doesn't destroy the nutrients. Our activation process maximises the macamide levels and sanitises but cooking further does no harm to the powder. So dont worry it is not damaged. Here is a great article on what to know before buying maca including how to consume each type: www.selenohealth.com/2018/04/29/five-questions-you-should-ask-before-buying-any-maca-powder
why nobody tells how to cook it? just heat it in the pan?
i'm here because i saw your other video on the true story of maca, i am from the uk, unfortunately, we never made the move we intended to make to NZ, i wish we had! i want to know if we can purchase your product in the uk?
Hi Lee-ann, we dont have any stores in the UK yet unfortunately. You can purchase via our New Zealand store however if you wish. The UK has import tax for online items and shipping times can vary from 3-6 weeks depending. But most of our customers there buy in bulk every 3-4 months to keep on top of their supply. To help offset the import tax you can use the code 'balance10' to get 10% off your order. Also we have a flate rate $20 nzd for shipping so the more your order the cheaper the shipping option is. Our website to buy is www.selenohealth.com/shop
kind regards - the maca experts (corin and sally)
Can I put raw MACA powder in my protein shake?
Definitely not, it is dangerous to eat raw maca in raw foods like smoothies. Read more about why here: themacaexperts.com/maca/taking-maca/why-you-shouldnt-eat-raw-maca/
You can get activated maca for smoothies from www.themacaexperts.com it is safe to consume.
I wanat order maca from u how can i .iam in oman muscat
You can buy via the online store: www.joshboughton.com/shop?Collection=Maca
I noticed that you don't have pure black maca powder, do you?
We have pure black maca in extracted (atomised) form, this is more in-line with how it is used traditionally in Peru, read more about atomised maca and the other forms here: www.selenohealth.com/2018/09/03/different_maca_forms/ . For men all colours of maca are beneficial and having a balance of the 3 colours is best to balance overall health. Yes black maca is very beneficial for men but they shamans believe that it is best combined with red and yellow to maintain internal balance and harmony. Due to these reasons we created maca for men that is a 3 colour blend consisting of predominantly black maca but also small amount of red and yellow also to maintain internal balance. Red maca is very good for male adrenal support, prostate function, mental health and stress, while yellow is good for thyroid function, energy and immune function. To understand more about the colours of maca read here: www.selenohealth.com/2019/01/15/5-the-different-colours-of-maca/
I'm 23 years old and I haven't given birth! Is it good i take maca?
Yes maca can be beneficial for many things, please visit www.themacaexperts.com to find the right maca for you.
i was wondering if you guys shipto the united states
We ship globally from New Zealand. There is a flat rate internationally on all orders. See www.selenohealth.com/shop
Thanks for this i just had half a tea spoon for the first time ever and i am feeling really sick its the natures way organic raw powder wish l watched this first will be ordering from u soon thankyou
@@KK-dt8rq I just saw the vid about Maca and saw your comment here from a year ago.... so did you ever take the Macca again and did you cook it ? And if so did you put it in a pressure cooker or did you boil it or what ?
Can you tell us if you've seen any results or changes with your health
Doesn't cooking destroy enzymes and many beneficial attributes to the raw living food?
Actually no it doesn’t, this is the most common mis-conception about maca and a lack of understanding of maca biochemistry and it’s medicinal mode of action. Almost all clinical studies demonstrating positive health benefits of maca have been performed with maca prepared in it’s traditional manner (boiling or heating in water) or with heat activated or extracted maca. From this it is evident that the active medicinal components are not denatured with heat and new studies suggest that the heating is actually necessary for production of the various health enhancing metabolites. Please check out our blog article that explains this here: themacaexperts.com/maca/taking-maca/why-you-shouldnt-eat-raw-maca/
@@SelenoHealth I see, I guess maca is unique in this way because I know from experience almost all food and medicine starts to lose their beneficial properties and compounds when excess heat is applied. A wise man once said, cooking kills, if we put food in fire the food removes the fire in us because we are draining it of its life-force. This is why cacao is also best raw and not to be heated very high temperatures. I have some maca powder, how do i know if its boiled or heat-activated?
@@truesight91 cacao is very different it is a seed and has probiotics and sensitive bioactives. Maca is a starchy root and has enhanced bioactivity with sun drying and heating. If your maca powder doesnt say then its most likely raw. You also need to check the macamide levels to ensure they are above 0.6% to be therapeutic. Here is a checklist of what to look for with your maca: themacaexperts.com/maca/learn-about-maca/five-questions-you-should-ask-before-buying-any-maca-powder/
We sell our maca globally from NZ, Aus and the US based stores.
Maca makes me fat, and nerves
After toxic mold illness until we couldn’t walk, I’ve learned a lot about biotoxins illness. I have learned that even dead mold is toxic and your system must process it. I’ve learned that mold toxins cannot be killed, because they are never alive...the only job of a mold toxin is to sicken and kill. It’s like trying to Kill arsenic, it doesn’t work. Watching this helps me determine that maca is a moldy crop just like most grains, and is not for me. 20% of the population does not excrete biotoxins well and ends up with CIRS (Chronic Inflammatory Response System) I am one of those 20%. It tells me that I would have to find a maca that was certified mold free, not just cooked. Cooking the mold is just bad hygiene and if we can’t produce maca without mold, we shouldn’t be ingesting it.
The incan people have used maca for centuries as a very powerful medicine to improve health and wellbeing, the issues have only come since it was westernised and commercialised as companies try to cut corners. All our maca is sun dried properly and heat treated, then tested for mould and aflatoxins, so it is 100% safe to consume. To learn more about how much maca can assist with health conditions visit: www.themacaexperts.com