How to Take Black Maca: Gelatinized vs. Raw
You’ve decided to try Black Maca for its energy and libido benefits. You go to buy some, and you are faced with a choice: "Raw" or "Gelatinized."
Many people assume "Raw" is better because it’s unprocessed. In the case of Maca, this is a mistake. The ancient Incas never ate Maca raw, and neither should you.
What Does "Gelatinized" Mean?
First, let’s clear up a misconception: Gelatinized Maca does NOT contain gelatin. It is 100% vegan.
"Gelatinization" refers to a cooking process (extrusion) where the Maca roots are heated under pressure. This breaks down the long-chain starch molecules. It removes the starch while concentrating the bioactive nutrients.
The Problem with Raw Maca
Maca is a cruciferous root vegetable, like a turnip or radish. In its raw form, it is incredibly starchy and difficult to digest.
- Digestive Distress: Eating raw Maca powder often causes bloating, gas, and stomach cramping because our bodies struggle to break down the raw starch enzymes.
- Goitrogens: Raw cruciferous vegetables contain goitrogens, compounds that can interfere with thyroid function if consumed in large amounts.
- Low Absorption: If you can't digest the starch matrix, you can't absorb the nutrients locked inside.
The indigenous people of the Andes (where Maca grows) have always cooked Maca. They boil it or roast it. They know that eating it raw is hard on the stomach. Gelatinization mimics this traditional cooking process, making it safe and effective for modern use.
Why Gelatinized is Superior
By removing the starch, you get a more potent product:
- Higher Potency: It takes 4kg of raw roots to make 1kg of gelatinized powder (a 4:1 ratio). You get 4x the mineral density.
- Better Bioavailability: Without the starch blocking absorption, the active compounds (macamides and glucosinolates) enter your bloodstream faster.
- Gut-Friendly: It is gentle on the stomach, making it suitable for daily use even for those with sensitive digestion.
The Protocol: Why FOG OFF Uses Gelatinized Maca
We formulated FOG OFF for daily performance. We chose Gelatinized Black Maca because we want you to feel the energy, not the stomach ache.
1. The Potency Factor
Because gelatinized Maca is concentrated, the dose in FOG OFF is biologically equivalent to a much larger amount of raw powder.
2. The Safety Factor
By using gelatinized Maca, we remove the goitrogens, making it safer for people concerned about thyroid health.
Summary
Raw isn't always better. For Maca, heat is necessary to unlock its power. Gelatinized Black Maca is the digestible, potent, and traditional form of this superfood.
FOG OFF is your gut-friendly energy source.
Frequently Asked Questions
A: Some Vitamin C is lost, but the unique compounds that give Maca its power (macamides and macaenes) are actually heat-stable and become more bioavailable after cooking.
A: Yes. Despite the name "gelatinized," there is absolutely no animal gelatin involved. It is pure vegetable root.
A: Raw Maca has a sharper, more bitter taste. Gelatinized Maca has a nuttier, more toasted flavor that is generally more palatable.
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