Organic Maca Root
What Is Organic Maca?
Scientific name: Lepidium peruvianum G. Chacón
Lepidium peruvianum (Maca) root is a herbaceous plant native to the Andean Mountains of Peru and Bolivia. It is one of the only plants in the world able to thrive at such high altitudes.
Our maca is found only in the central highlands of Peru; on the Junin plateau between 3,800 to 4,400 m.a.s.l.
Maca is a potent ancient Peruvian superfood that has been used by indigenous societies for thousands of years.
SelvaBio has its maca fields associated with local organic farmers surrounding this plateau. We aim to sustain a relationship that focuses on fair trade and organic approaches.
Starch gelatinization is the process of starch dissolution. This extrusion process separates and removes the tough fibre from the roots using gentle heat and pressure, as raw maca is difficult to digest due to its thick fibre and goitrogen content.
The two main advantages of consuming our [Gelatinized Maca] are easier digestion; since the starch is dissolved it’s a lot friendlier on sensitive stomachs and more concentrated nutrients; the absence of starch means that by the gram, Gelatinized Maca is far more concentrated than Organic Raw Maca Powder.
If you have a sensitive stomach or any other issues with digestion, then we cannot recommend our Gelatinized Maca more. It’s the best choice you can make. The reason is simple, while Raw Maca can cause temporary symptoms like bloating, gas or upset stomachs, the starch gelatinized maca will help you with digestion as well as keeping intact the beneficial nutrients.