Gelatinized Maca vs Raw Maca Powder
Maca powder is one of the best-known Peruvian superfoods and it’s used for a plethora of health benefits, from promoting sexual health and improving sexual desire to regulating blood pressure and enhancing energy levels.
Western civilizations have only fairly recently recognized the incredible benefits of maca powder and began conducting numerous studies surrounding its positive effects on our overall health and longevity. But, this legendary cruciferous vegetable has been known for its amazing properties for thousands of years in South American civilizations, such as the Incas and Mayans, who used it to increase their endurance, stamina, and energy before battles.
Today, maca powder is being sold as a dietary supplement in raw powder or gelatinized form, as well as part of many other superfood products. It’s easy to use in the kitchen and can be baked, cooked, added to ice cream, or eaten raw. But, is there a difference between gelatinized maca and raw maca powder?
GELATINIZED MACA VS RAW MACA POWDER
The word “gelatinized” refers to the cooking process raw maca powder undergoes and makes it easier to digest. It also helps you enjoy its full benefits as you’re able to process them without digestive discomfort.
Cooking maca roots breaks down their starch content and neutralizes their enzymes. What’s left over is the pulp which is then ground into a powder and dried to make gelatinized maca powder. When the starch is removed, the leftover pulp contains a higher concentration of macro and micronutrients, and the lack of water reduces the risk of mold development.
The Incas and other civilizations used to cook maca roots before consuming them, whether baked in fire pits or boiled and mashed. And when maca was taken for treating disease, it was always cooked, dried, and then ground into a powder.
Additionally, gelatinized maca powder tastes sweeter, nuttier, and definitely less bitter. One of the main things people complain about when starting to take maca powder is its bitter aftertaste, deterring them from trying it again. Gelatinized maca powder tastes more like dessert than bitter powder, making it easy to add to coffee, shakes, and even hot chocolate without changing their taste.
The biggest problem with gelatinized maca powder is that it’s harder and more expensive to produce, so the majority of maca powder on the market is actually raw. Still, the demand for maca powder has grown significantly over the last decade, having manufacturers start growing this superfood root powder on massive plantations in China. Unfortunately, as great as this might sound, the Chinese maca powder will never be able to compare to the Peruvian.
Chinese soil is depleted from minerals and it does not provide any altitude benefits that Peru can boast. That’s why Chinese maca powder won’t be able to yield as many health benefits as the Peruvian can.
Our gelatinized maca powder is sourced directly from Peruvian farms and cultivated naturally and sustainably grown at 14,000 feet above sea level. This creates the perfect environment for antioxidants to thrive and enrich the maca root with all of their goodness. That’s why Peruvian maca powder is one of the highest antioxidant superfoods in the world.
Antioxidants are important plant compounds that help fight free radicals and their oxidative damage to your cells and tissue. The rich and basically untouched soil of high-altitude Peruvian farms makes the perfect home for maca powder to live up to its positive scientific evidence.
RAW MACA POWDER
Raw maca roots contain complex starches that are hard for our bodies to digest and absorb nutrients from. It also contains a high concentration of specific enzymes that seem to inhibit the breakdown and assimilation of food. This can cause digestive discomfort and distress and even interfere with the absorption of nutrients from any food we eat.
In addition to containing all the starches, raw maca powder also has a higher water content which makes it more susceptible to mold and contamination, as well as lowers the overall nutrient content. Don’t forget we’re talking about a cruciferous root. You probably wouldn’t think about eating raw broccoli, cauliflower, or Brussels sprouts, and the same goes for maca root.
BENEFITS OF MACA POWDER
Maca powder is highly popular for its amazing effect on improving sexual function, increasing libido, reducing antidepressant-induced sexual dysfunction and other negative symptoms in postmenopausal women, and even improving semen quality.
In addition to its effect on your sexual health, the vast benefits of maca root include helping fight free radicals and their harmful effects, boosting your immune system, regulating your blood pressure and blood sugar levels, increasing your energy levels, promoting a better mood, and easing anxiety.
HOW TO USE MACA POWDER?
This incredible adaptogen and powerful immune booster is really easy to use on a daily basis and its positive effects can be felt within just a few months. Its caramelly, nutty, and sweet taste allows for it to be used in a variety of different ways. The usual serving size is ½ teaspoon to 1 teaspoon daily and it can be added to coffee, chocolate, desserts, dressings, sauces, smoothies, juices, fruit salads, plant milk of choice, and even ice cream.
Some of our favorite recipes include:
- scalloped potatoes with maca powder
- maca cinnamon rolls
- Apple pie maca smoothie
- Maca protein falafel
- Pumpkin and maca bread
- Strawberry maca and lucuma baked oats
However you decide to use maca powder in your diet, it’s important to stay consistent and try to have it every single day. It’s a sweet, delicious, and natural medicine with a variety of potential benefits that can only show themselves when taken for a certain period of time. Just like one processed meal won’t make you sick, one maca powder smoothie won’t make you magically healthy. It’s all about consistency.
Maca powder is made from a cruciferous root native to the Peruvian Andes mountains and it’s grown in incredibly high altitudes. This allows for a higher concentration of all macro and micronutrients, making it a true superfood in every sense of the word. The Incas have known about its amazing health benefits for thousands of years and as historical evidence shows, they’ve always cooked it before consumption.
Gelatinization, or the cooking process, makes maca powder easier to digest and therefore promotes a higher nutrient absorption rate, helping you feel its benefits with much greater success. That’s why we only offer maca powder in its gelatinized form, ensuring its high quality, potency, purity, and great taste.