Bioavailability

The History of Maca Maca root was first harvested during the pre-Incan times and historically been recognized as a “miracle food”. It is a tuber, much like the potato, offering a nutrition profile of sterols, amino acids and essential vitamins and minerals. For thousands of years, the Peruvians and Incas used maca root for its healing and nourishing powers. Today, maca powder is one of the worlds most popular and nutrient-rich superfoods. Raw vs. Gelatinized Maca Maca exists in two forms, both raw and gelatinized. Due to the density of the root, consuming maca in its raw state has been associated with digestive discomfort and consequently, gelatinization has shown to offer more favourable outcomes. In Peru, maca is always cooked (gelatinized), removing unwanted starch and making the root easier to digest. Gelatinization assures that the final product bears the same unique properties of the maca consumed traditionally by the Incas, preserving the nutritional integrity of maca and producing a highly concentrated product as compared to raw maca. The Viva Labs Difference Grown in the rich soils of the Andes Mountains of Peru, harsh temperatures and extreme sunlight produce roots of exceptional nutritional substance and health-promoting properties. Viva Labs carefully harvests fully matured and developed roots when foliage is at its brightest yellow. The roots are then slowly dried and gently milled at low temperatures into fine, rich-tasting powder. A process known as “gelatinization” breaks down starch molecules, thereby easing digestion and enhancing overall nutrient content and bioavailability.