Maca Root is a South American vegetable in the same family as the common radish. The maca root is dried and then generally ground into a powder. Most people describe it as having a caramel or nutty flavour. There are three different types of maca, each with their own health benefits. Yellow is the most popular kind of maca and usually comes in a light-brown powder color. Yellow maca is associated with most of the health benefits such as: hormonal balance, adaptogenic effects, and stamina.
Maca can cause digestive distress and it’s important to incorporate it into your diet slowly. While the general serving size of maca is 1 to 2 tablespoons, when you start, it’s best to start with ¼ to ½ teaspoon every other day to allow your body to acclimate to the new superfood.
1. An excellent source of vital vitamins and minerals
Contemporary lifestyles deprived many people of the vitamins and minerals that bodies require. Maca Root contains great quantities of vitamins B12, C and E. As well as a protein boost, zinc, iron, magnesium and other valuable minerals. These vitamins and minerals can reduce problems of fatigue and reenergizes the body.
2. Menopause Stress
Menopause can bring emotional and physical challenges. The addition of maca to meals may reduce fatigue, anxiety and other common menopause symptoms.
Frequent users report they experience a rise in energy levels. The food’s reputation in this area makes it a logical choice for fitness lovers to add to their meals plans.
Some people notice that maca seems to enhance their thinking abilities and memory. It could be a good idea to start you work day off with some maca.
5. Provides a general health tonic
The health-giving compounds that maca root contains make it a good choice for a health booster. For example, iron lowers the risk of anemia, and vitamin C increases protection against colds and the flu..
Poor quality foods, and exposure to pollutants are common causes of toxin accumulations in the body. Antioxidants, like those found in a dose of maca, may strengthen resistance to the damage that free radical compounds cause to cells.