Bests & Worsts Reviews from Amazon

Gelatinized maca exists because the root is naturally dense in fiber and goitrogens. Both of these things are lessened or destroyed by heat, rendering the root much more digestible. Maca is always cooked in Peru, it is never eaten raw - generally the root is considered unhealthy until it is cooked. When people complain about digestive issues with maca, 99% of the time it is because someone told them to eat "raw maca powder" which is an inexpensive baking/cooking flour in Peru and Bolivia. So many companies are doing this, because maca flour is so inexpensive, and profit margins on it are massive. However, the advice to eat raw maca flour is damaging maca's image as a worthwhile supplement, because this raw use is ill-advised. It is paradoxical that the "raw food" crowd has been parading this root, which has always been, and by all accounts always should be cooked. Gelatinized maca is the genuine therapeutic product, developed chiefly because of the fiber / goitrogen matrix in maca. This product exists to make maca digestible and accessible to all people - it is the supplement that is most appropriate to maca's logical and traditional use. Upon trying gelatinized maca you will notice what this product is doing. If you've been unimpressed or had a bad experience with maca, try a gelatinized maca product. After a decade of cooking with this plant using it's various flours and varieties, I have come to prefer black gelatinized maca (I personally feel this is the strongest therapeutic variety). However, any gelatinized maca will perform better than a maca powder/flour in this area. This is what maca is supposed to be!