10-05-2016, 19:33
Our Gelatinized Maca products are heated to high temperatures in order to remove all starch content within the root. It takes 4 kg of Gelatinzied Maca all-gelatinized-maca-products.jpgPowder to make 1 kg of Gelatinized Maca (a 4:1 ratio). This makes Gelatinized Maca more concentrated. At the same time, however, the high heat destroys all the enzymes and alters some of the important nutrients including glucosinolates. We recommend Gelatinized Maca for anyone with a sensitive stomach as the absence of starch makes it easy to digest.
Thats interesting eh from The Maca Team.
I suspected it would remove SOME but not ALL enzymes.. I wonder how important a role the enzymes play in it. Clearly besides the point when even the gelatinised versions have a good rep and help people but makes you wonder what MORE could be acheived by consuming the raw.
How the heck did the indigenous people consume it anyway? I read for the most part it was cooked up in some way aka gelatinised?
Thats interesting eh from The Maca Team.
I suspected it would remove SOME but not ALL enzymes.. I wonder how important a role the enzymes play in it. Clearly besides the point when even the gelatinised versions have a good rep and help people but makes you wonder what MORE could be acheived by consuming the raw.
How the heck did the indigenous people consume it anyway? I read for the most part it was cooked up in some way aka gelatinised?