COPYRIGHTED IMAGE
A Healthy Alternative, LLC ©
200-2007 ALL RIGHTS RESERVED

Maca is a hardy perennial
plant cultivated high in the Andean Mountains at altitudes between
11,000 to 14,000 feet. It grows as a mat-like stem system. Maca leaves
grow close to the ground and the plant produces a small self-fertile
off-white flower typical to the mustard family, which it belongs to. The
part we are interested in, is the pear-like tuberous root which is about
8cm in diameter and of a pale-white color. Although it is a perennial,
it is reproduced by seeds
which require around 8-10 months for harvesting.
The
habitat of Maca is the inhospitable land of the high Andes, where in
fact nothing grows anymore. The land is exposed to intense sunlight,
violent winds and a rough climate below freezing temperatures.
conditions. Due to the rocky soil, and it's extreme weather
conditions, this land belongs to the poorest and worst farmlands of
the world, but over the course of time the Maca plant learned to grow
under these conditions and possesses very substantial medicinal and
nutritional value.
Archeological
evidence has been found, that has shown that Maca was domesticated
over 2000 years ago by the predecessors of the Incas and primitive
cultivars of Maca were even found in places dating back to 1600 years
before Christ.
For
the indigenous inhabitants of the Andes, Maca is a vital and valuable
nutritional food commodity. Because so little grows in this region,
Maca is often used for trading against other staple food like beans.
rice, corn and sugar. It had been used over the ages for its
nutritious and medicinal advantages. Maca is rich in natural sugar,
proteins, starches and important minerals, especially in iron and
iodine. (see above)
Maca
can be consumed fresh or dried. The fresh roots are considered a treat
and are roasted over fire or in ashes similar to the preparation of
the sweet potato (batata) Even a fermented drink chicha is
prepared in some regions of Peru.
Imperial
Gold Maca™ is available in capsules and raw powder. it is produced
at the National University Of Agriculture, La Molina, Peru.
Read
More About This Here
|