Q: What are the Health Canada approved uses for this product?
A: This product is approved by Health Canada (NPN 80062479) for the following uses: used in Herbal Medicine as an adaptogen to help temporarily relieve symptoms of stress such as mental fatigue and sensation of weakness; and used in Herbal Medicine to help enhance energy and resilience to stress. This product is not intended to diagnose, treat, cure, or prevent any disease.
Q: What is maca and where does it come from?
A: Maca (Lepidium meyenii Walp.) is a biennial plant belonging to the Brassicaceae family, the same plant family as broccoli, cabbage, kale, radish, and mustard. It is native to the high altitude plateaus of the Peruvian Andes, where it grows at elevations of 4,000 to 4,500 metres above sea level in the Junin and Pasco regions of Peru. At these altitudes, maca is exposed to extreme conditions including intense UV radiation, freezing temperatures, strong winds, and thin air, making it one of the highest altitude food crops cultivated anywhere in the world. Maca has been cultivated in the Peruvian Andes for approximately 2,000 years and was a valued food and trade commodity of the Inca civilization.
Q: What part of the maca plant is used in this powder?
A: This formula uses the hypocotyl, the swollen underground stem that is the edible and medicinally active part of the maca plant. The maca hypocotyl resembles a small turnip or radish and is the part that has been consumed as food and medicine by Andean peoples for approximately 2,000 years. It is the part of the plant that accumulates maca's unique bioactive compounds including macamides, macaenes, and glucosinolates. The dried hypocotyl is ground into the powder used in this formula.
Q: What is yellow maca and how does it differ from red or black maca?
A: Maca hypocotyls are classified by colour into yellow, red, and black varieties, each with a slightly different phytochemical profile. Yellow maca is by far the most abundant, comprising approximately 60% of the total Peruvian maca harvest. It is also the most extensively studied variety in the scientific literature and the variety with the longest history of traditional use. Red maca and black maca are less abundant and have been studied for more specific applications in the research literature. This formula uses yellow maca, the reference variety for maca research and traditional use, with the broadest research base and the most established history of consumption.
Q: What are macamides and macaenes and why are they significant?
A: Macamides and macaenes are the most distinctive bioactive compounds in maca and are unique to Lepidium meyenii. They are not found in any other plant. Macamides are N-benzyl fatty acid amides, and macaenes are their corresponding fatty acid precursors. These compounds are found exclusively in the maca hypocotyl and are considered the primary marker compounds for maca quality and potency. Macamides and macaenes are the compounds most associated with maca's traditional tonic and energy supporting properties and are the focus of much of the current scientific research on maca. The presence and concentration of macamides is one of the key quality indicators that distinguishes genuine maca from lower quality or adulterated products.
Q: What are glucosinolates and why does maca contain them?
A: Glucosinolates are sulfur containing secondary metabolites found throughout the Brassicaceae family, the plant family to which maca belongs. They are the same class of compounds responsible for the characteristic pungent flavour of broccoli, cabbage, radish, and mustard. Glucosinolates are hydrolyzed by the enzyme myrosinase (released when plant cells are damaged, such as during chewing or grinding) to produce isothiocyanates, the biologically active compounds. The primary glucosinolates in maca are glucotropaeolin and m-methoxyglucotropaeolin, which are hydrolyzed to benzyl isothiocyanate and methoxybenzyl isothiocyanate respectively. These compounds contribute to maca's bioactive profile alongside the unique macamides and macaenes.
Q: What does maca taste like and how do I use this powder?
A: Maca powder has a distinctive flavour profile that is earthy, nutty, and slightly sweet with a subtle butterscotch or caramel note. This flavour is characteristic of maca and comes from the combination of its glucosinolates, macamides, and natural sugars. The flavour is generally well tolerated and complements many foods and beverages. The suggested dose is 1 tablespoon (3g) once per day for adults. Common ways to use it include blending into smoothies with banana, almond milk, or cacao; stirring into oatmeal or porridge; mixing into yogurt; adding to coffee or hot chocolate; incorporating into energy balls, granola bars, or baked goods; or mixing into nut butter. If you are new to maca, start with a smaller amount and increase gradually to allow the digestive system to adjust, as maca's starch content can cause mild digestive discomfort in some individuals when introduced suddenly.
Q: How many servings does the 300g container provide?
A: At the suggested dose of 1 tablespoon (3g) per day, the 300g container provides approximately 100 servings, which is approximately a 3 month supply for one person.
Q: Is this maca powder raw or gelatinized?
A: This is a whole dried maca hypocotyl powder, not a gelatinized maca product. Gelatinized maca is produced by a heat and pressure process that removes the starch from the maca, making it easier to digest and more concentrated in bioactive compounds per gram. Raw or whole maca powder retains the full nutritional profile of the hypocotyl including its starch content. In Peru, maca is traditionally consumed cooked rather than raw, as cooking helps break down the starch and improves digestibility. If you have a sensitive digestive system, starting with a small amount and increasing gradually is recommended.
Q: Is this product certified organic and third party tested?
A: Yes. This maca powder is certified organic, meaning it is grown without synthetic pesticides, herbicides, or fertilizers, and the supply chain from farm to finished product meets organic certification standards. It is also third party tested, providing independent verification of purity and the absence of contaminants. The product is non GMO and free from gluten, dairy, soy, eggs, and corn.
Q: Are there any safety considerations I should know about?
A: Consult a healthcare professional before use if you are pregnant or breastfeeding, have a thyroid condition, or are taking medications. The most important safety consideration for maca is its glucosinolate content. Maca belongs to the Brassicaceae family and contains glucosinolates, which can interfere with thyroid function at high intakes by inhibiting the uptake of iodine by the thyroid gland (a goitrogenic effect). Individuals with thyroid conditions, particularly hypothyroidism or those taking thyroid medications, should consult a healthcare provider before using maca. Cooking maca reduces its glucosinolate content, which is one reason why traditional Andean consumption of maca involved cooking rather than raw consumption. This product is not intended to diagnose, treat, cure, or prevent any disease.
Q: Is this product suitable for vegans and vegetarians?
A: Yes. Maca is a plant, entirely plant derived with no animal products involved. This formula contains pure organic maca hypocotyl powder with no non medicinal ingredients of any kind. The product is free from gluten, dairy, soy, eggs, and corn, and is suitable for vegans and vegetarians.
