You may have noticed a new maca on our shelves this week:
New to us, from our friends at Vega, welcome gelatinized maca!
We talked previously about the benefits of maca (and why it’s different from matcha), but why are we making the switch to gelatinized?
During the gelatinization process, the starch is removed from the maca root, making it easier to digest, and making its nutrients (specifically macaenes) more absorbable. There is also some thought that gelatinized maca is better for those with thyroid issues, as the thyroid-inhibiting goitrogens in raw maca are destroyed in the gelatinization process. In addition, most of the human studies done on maca’s benefits have been done using gelatinized maca (see here and here), so you have your best bet of achieving similar results by choosing gelatinized maca.
You’ll find two options on our shelves, both of which are smaller in size, but much more concentrated than the raw option: the Maca Powder contains 72 servings, and the Maca gel-caps contain 60 servings of maca-y goodness!
Come in, try it out, and let us know what you think!
About The Author:
Kelly Boaz, CNP
Kelly is a holistic nutritionist, specializing in eating disorder recovery and food freedom. She is also a public speaker (TEDx King St. West, TDSB) and a writer. Learn more about Kelly, and about booking private consultations at kellyboaz.com Twitter: @kelly_boaz Facebook: /KellyBoazDotCom