1.- UNDERSTANDING MACA’S ORIGINS
Maca Root from Peru is one of the products originating from Peru, especially from the Andean region. Its scientific name is Lepidium Meyenii, an Andean root cultivated for hundreds of years even since ancient times older than the Inca culture itself. The Maca Root from Peru was part of the main crops that have been produced in the Peruvian territory being considered as an ancestral food by Andean populations and by the whole world not only for the delicious flavor it has but also for the high nutritional and medicinal values it contains, The origin of the Maca Root from Peru, although unknown, is estimated and goes back to 2000 years in history to civilizations such as the Nazca that later was moved by the Incas to the heights that today belong to the city of Junin, a city that is part of the Andean region.
2.- Legacy and history
Ancient populations belonging to great cultures such as the Moche and the Nazca knew about the existence of Maca Root from Peru, in fact they were the main producers of this Andean root that later with the Inca culture who had complete control over the activity of agriculture added it to their diet where it was recognized and had greater importance for the health benefits it brought as body energy, fertility and stamina. A theory that was formed during the last decades is that the warriors of the Inca culture based their diet on the consumption of Maca Root from Peru in order to increase personal vigor that served them during the long and extensive walks as well as in battles, on the other hand women used the benefits of Maca Root from Peru with reproductive purpose for the contributions it had in fertility. On the other hand the Maca Root from Peru was considered as part of the tribute that the administration of the Inca culture delivered, which gives to understand the great importance it had within the social organization and at the same time in the economic organization as an element of commercial exchange.
During the period of the Inca culture, the Maca Root from Peru was considered as a Superfood due to the high energetic and nutritional values it provided to the body. Mainly its flour version (powder) was used because of the ease of preservation, in this way the consumption of Maca Root from Peru was used in soups, chicha and also other elements of the culture. On the other hand, its use for medical purposes was recurrent at least with hormonal treatments.
3.- Nowadays
Maca Root from Peru has obtained a great importance during the last years because it is part of the modern diet and contains many benefits, not only for its capacity to increase the energy and vitality of the people, but also for its great potential in physical and mental aspects due to its high levels of hormones. Another very important aspect of the Maca Root from Peru is that it is very adaptable and in a personalized way it integrates to the personal diets of each person looking to improve their health and well-being in a traditional way without incurring industrialized aspects following only the natural version.
4.- Cultivation conditions
The Maca Root from Peru has the particularity of needing as an essential factor the cold climate, with temperatures that vary between 5°C and 18°C, which limit in many ways the cultivation areas in the high Andean zones. In a direct way the cultivation of Maca Root from Peru tolerates a moderate heat because extreme heat causes damage to the plantations, it is also important to know that in adverse climates is a type of food that adapts easily to cold temperatures with low humidity.
5.- PRODUCTION AND HARVEST
The existing production of Maca Root from Peru contains traditional methods but at the same time contemporary techniques in order to ensure the quality of the final product. Especially in the Andean region, in the Junin plateau. Maca Root from Peru is also cultivated in unique geographical conditions, so in a certain way it can be considered as a specialized crop, typical of the high Andean areas.
5.1.- Cultivation methods
Maca Root from Peru has been cultivated for generations in the Peruvian Andes using traditional agricultural techniques and methods which have been passed down for generations, this technique consists of sowing the seeds of Maca Root from Peru in terraces or terraces that mainly takes advantage of the topography of the soil and the mountain which reinforces the production environment. Of course this has a previous process and it is the agricultural preparation, it consists of manual plowing or with the help of an animal to then begin the planting process manually, additionally crop rotation techniques are added to also maintain the care and health of the soil, although the cultivation of Maca Root from Peru does not require much presence of water as it adapts to the low humidity conditions that exist in the Andes. This process can last between 7 to 9 months depending mainly on weather conditions and temperature, usually this process is done during the month of October or November which is also considered the rainy season in the Andean region.
5.2.- Subsequent processing
After finishing the harvesting period, the Maca Root from Peru continues through a process of dehydration and drying which is mainly used for preservation and at the same time concentration of nutrients, a cultural practice that has been inherited for generations is that the roots are placed in the sun to be dehydrated naturally for long days, thus reducing the humidity and also avoiding the decomposition of the Maca Root from Peru. In other parts of Peru a more contemporary process is used using an oven or air dryers, this occurs because the climate is not suitable for natural drying. Finally, after this process has been completed, the roots are cleaned and peeled, which helps to eliminate impurities and at the same time improve the quality. Then they are crushed and ground to finally produce what we know as maca powder, which is the most used and marketed final product, although it is also possible to find concentrated extracts or tablets which have undergone a more industrialized process.
6.- Types of Maca
At present there are a total of 3 versions of types of Maca Root from Peru, each one containing a specific type of benefit and characteristic.
6.1.- Yellow Maca
Also known as the variety or type of Maca Root from Peru most known in the Andean region, it is known to account for up to 60% or 70% of the total production of this Andean root, it is also recognized for being the most versatile and adaptable for the mild and sweet taste it possesses. Directly associated with benefits on energy and physical endurance as well as emotional, physical and hormonal health, it is undoubtedly the most accessible variety that is also commonly used in dietary supplements.
6.2.- Red Maca
In terms of production is much lower but in comparison is more valued thanks to the antioxidant properties it possesses in addition to containing a great ability to provide benefits to the bone and cardiovascular system, the particular reddish color is also associated with the benefits of sexual and reproductive health mainly for women thanks to the benefits of hormonal balance and prevention of menopause, on the other hand it has also been found that this variety of Maca Root from Peru contains anti-inflammatory elements which helps to enhance mental health.
6.3.- Black Maca
It is considered the scarcest, rarest and at the same time expensive variety as it contains strong effects on energy and vitality. Mainly associated with cognitive function, increased male fertility and also in the physical aspect. Traditionally used in alternative medicine to mitigate feelings of fatigue or depression, it contains a high percentage of nutrients considered Phytochemicals in high percentage making it an ideal supplement for those seeking a specific benefit between mind and body.
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7.- SCIENTIFIC RESEARCH AND BENEFITS
Maca Superfood is considered a point of interest for scientific research thanks to its incredible health benefits which are complemented by studies dedicated to highlight the nutritional and medicinal properties it contains. During the last few years, Maca Root from Peru has transformed from being just a crop used by ancient civilizations to become one of the most recognized Superfoods in the world.
7.1.- Nutritional Profile
This tuber contains a high nutritional value that has been recognized for its ability to improve the overall health of a person, this is because its composition is a complete balanced mix of carbohydrates, proteins, fiber, healthy fats and of course essential micronutrients that provide enzymes to the body.
7.2.- Vitamins and minerals
It is unthinkable the idea until you come to understand that Maca Root from Peru contains a large set of vitamins mainly vitamin C which is a potent antioxidant also we can also find the set of B complex vitamins (B1, B2, B3 and B6), folic acid which are involved in recharging the metabolism and brain function. On the other hand it is known that Maca Root from Peru contains a high level of essential minerals such as calcium, iron, magnesium and potassium that help with bone health, proper functioning of muscles and of course in blood circulation.
7.3.- Amionacids
It can be assured that Maca Root from Peru also contains essential amino acids that the body needs and cannot produce independently. Mainly among these we can find lysine which participates in the production of proteins, methionine which is directly linked to liver function and at the same time participates in the elimination of toxins. Thanks to the presence of these amino acids, Maca Root from Peru is a great option to complement the nutritional balance of athletes and people looking to improve their physical performance.
7.4.- Unique Compounds
Something quite interesting about this Superfood is that it contains bioactive compounds, also known as maca glycosides which are mainly found in the root, these are responsible for the various benefits that maca brings to the human body, mainly the attribute of being able to improve energy, reproductive health and vitality. It is also possible to find tannins which are components of antioxidants and flavonoids providing cellular protection.
8.- Health benefits
8.1.- Energy and endurance
Considered as one of the main benefits that brings the hammock to the human body is the ability to increase energy levels and physical endurance, thanks to the various studies that have been conducted on this Superfood determining the possibility of increasing vitality in general to mitigate fatigue. This is also due to the same nutritional profile, thanks to the carbohydrates and high quality proteins it contains, it helps to balance energy levels in activities of long duration, it also contains an adaptogen effect which means a reinforcement of the body for adaptation and resistance to physical and mental demand.
8.2.- Hormone balancing
It is also popular for its ability to balance the body’s hormones, mainly because it has a great impact on the endocrine system which regulates hormone production. Traditionally women have consumed maca to relieve discomfort is caused by menopause among these are hot flashes, insomnia and irritability because it restricts and regulates the production of estrogen, on the other hand is also the cause of female reproductive health as it can help regulate the menstrual cycle and decreases effects on hormonal disorders, for men balances testosterone and improves vitality, libido and of course sexual function.
8.3.- Fertility
Conventionally it is one of the most traditional uses for which maca is consumed, it is a natural fertility enhancer and considered as an element of Andean medicine, this function is possible in both men and women because according to studies it has been proven that the quality of sperm improves considerably so the chances of conception are higher, in the case of women helps regulate the menstrual cycle and balance hormone levels.
8.4.- Cognition
It is definitely known that maca has evidenced and shown positive effects in aspects of cognition and memory since after many studies it has been concluded that maca can improve mental clarity, concentration and short-term memory, making it a fundamental element of mental functioning. Thanks to its bioactive compounds, it is also known to have neuroprotective properties, thus contributing to the reduction of the effects of stress and anxiety.
9.- IN PERU AND IN THE WORLD
“The consumption of Maca Root from Peru has crossed the borders of the country, the main markets that seek to consume this superfood are the North American and European markets, turning Maca Superfood into a highly valued supplement, also used as a supplement in shakes and dietary foods.”
10.- FAQS:
- What does maca root do for females?
It provides many positive effects in women, mainly associated with fertility, hormonal balance, mitigates some effects of menopause and greatly reduces estrogen production.
- Does maca root help with weight gain?
Yes, although of course not in a high percentage because although it contains proteins within its composition, they are not enough to be able to contribute in a great way to weight gain.
- How fast does maca root work?
Its effect varies according to the percentage of consumption, although regularly in small doses it begins to take effect from the first moment of consumption.
- What are the side effects of taking maca root?
Being a food with many nutrients and benefits, it is also categorized as a rather warm food, so its consumption in excess can have negative effects such as fever or internal heat.
- Does maca root give you energy?
Yes, among the properties that make up its structure, the energetic action is one of the main reasons why it is the food of choice for many athletes to have a boost.
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