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Maca Root (Lepidum mayenil) – Often called “Peruvian Ginseng”, Maca is a unique root tuber with usage dating back to the mid 15th century. Natives of this area ate it raw, cooked or boiled and it became a staple in their everyday diet. Truth is, the rough terrain of this region made it difficult to cultivate food so most of the communities diet was dependant on wild gathered material, hence the Maca was incorporated into their daily food consumption. It resembles a radish and is actually a close relative as well. The growing conditions are very specific and it will only thrive in the glaciated slopes of the Andes with a prime elevation of 12,000 to 15,000 feet above sea level.
Precautions – To date no record of any contraindications, adverse effects, or toxicity have been found. From what we can see, this marvelous root is safe to consume under most diet regimens.
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