By Donnie Yance
What is Maca?
Maca (Lepidium meyenii), is a resilient cruciferous root vegetable native to the high Andean plateaus of Peru at elevations of 11,500-16,400 feet. It has recently garnered significant attention in the natural medicine field due to its extraordinary nutritional, antiviral, and antioxidant properties. Traditionally cultivated by indigenous communities for over 2,000 years, maca has been used both as a dietary staple and medicinal herb.
Its roots contain approximately 60% carbohydrates, 10% protein, and 10% fibers, with the remainder comprising various bioactive compounds.1 For centuries, people in Peru have valued maca for its ability to boost energy and enhance fertility.
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