Maca powder and capsules in organic quality
Maca powder and capsules in organic quality
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Maca Plus 60 capsules
CHF 34.80 Add to Cart -
Offer!
Maca red BIO 120 capsules
Original price was: CHF 45.50CHF 39.90Current price is: CHF 39.90. Add to Cart -
Maca red BIO powder 100 g
CHF 24.40 Add to Cart -
Maca black BIO powder 100 g
CHF 26.30 Add to Cart -
Maca black BIO 120 capsules
CHF 49.90 Add to Cart
Maca powder and capsules
The survival artist from the Andes in organic quality
Maca products – your benefits:
- Directly from Peru
- 100% natural
- Pure organic quality
- Hand harvest
- Raw food quality
- Pure: yellow, red, black
- Regular Swiss laboratory tests
- Rich in minerals and vitamins
- Without additives
- Gluten-free, sugar-free, lactose-free, vegan
Buy Maca powder and capsules
Maca instead of gold
Cultivation has been documented for two thousand years. The Junín region is considered the cradle of cultivation. As early as 1200 BC, people settled on the lake of the same name who ate maca as well as potatoes. The advanced Inca culture specialized agriculture at the time and assigned maca cultivation to the Junín region. The tuber was popular as a tonic for soldiers. Otherwise, it remained reserved for the upper class. The conquering Spaniards also loved this great tuber. The indigenous peoples often paid them with the strength-giving tuber rather than with gold. After a period of neglect, the viable plant was rediscovered in the 60s. Science then examined its ingredients and described its many strengthening properties. Today, these products are an important part of Peru's economic exports.
Self-catering between tree and snow line
The high altitudes of the Peruvian Andes produce survival artists. This applies to the people, who have adapted their agriculture and diet to the harsh climate. The same applies to the animals and plants. The maca is a prime example of this art of survival. Tierra Helada, cold land, is what Peruvians call the altitude between the tree line (3 meters) and the snow line (500 meters). Here, temperatures are extremely low at night, and the average annual temperature is 4 to 800 degrees Celsius. It is the realm of sheep and llamas. And the soil in which one of the most resilient plants in the world thrives: the maca. This bulbous powerhouse reminds Europeans a little of the local turnip. Feathery leaves grow from the center of the bulb and grow no higher than 0 centimeters. The maca is stocky and small, because it has to withstand strong winds up there in the Andes. It stores up to 6 percent of its water, as well as many nutrients. This allows it to survive the harsh days and nights of the high Andes as a self-sufficient plant.
A powerhouse of good ingredients
The locals have known and valued the nourishing and healing properties of maca for thousands of years. As a staple food, it is preserved for many years by drying. When dried, it makes an aromatic soup when cooked. Locally, this versatile plant is processed into beer and flour, among other things. The question of how this plant survives extreme temperature fluctuations, intense UV radiation, sharp winds and frosts can be answered by looking at its ingredients. Maca is full of carbohydrates, phosphorus, zinc, magnesium, calcium, starch and vitamins. In addition, there are secondary plant substances, especially mustard oil glycosides. The proportion of proteins and essential amino acids is particularly high. These ingredients are well preserved even when dried. The percentage of iron is also high - a fact that makes it the ideal dietary supplement for vegans.
survival artist at high altitude
The Maca plant grows in the Peruvian Andes at an altitude of between 3 and 500 meters. Its botanical name is Lepidium meyenii or Lepidium peruvianum. It is also known as Peru Ginseng. It belongs to the genus Cress (family Cruciferous plants). In its homeland, the Peruvian regions of Junín, Puno and Moquegua, it is traditionally used as a food and medicinal plant.
We offer powder, capsules and extract:
It depends on the outer color of the Maca tuber
100 percent organic = 100 percent natural
The European market is very interested in Maca. However, this survivor from the Andes is rarely sold in its original tuber form in this country. The Peruvian cress plant plays an important role as a healthy food supplement. For this purpose, it is ground into powder form and sold loose or as dragees/capsules. Depending on the cultivation and care, there are very different qualities on the market. Organic products that have been grown using traditional methods achieve quality in the first category. All varieties from Magnesium-Quelle.ch are based on organic quality. This means consistently: no fungicides, no herbicides, no chemicals. The fertile volcanic soil of the Andes allows the first Maca seed to grow without any fertilizer. To fertilize the second seed, Peruvian farmers rely on what nature has always provided them with: the manure of local sheep and llamas. Our organic Maca products are harvested exclusively by hand and in pure varieties. After the second crop has been harvested, the field is traditionally left fallow for eight years to gather new strength for the survivors.
One kilogram of powder from six kilograms of maca
Magnesium-Quelle.ch offers Maca as yellow, red or black Maca powder. There is also a combination product of red and black powder. The range also includes red and black Maca capsules and an extract of 60% red and 40% black Maca root in drop form. All products are organically grown. Their quality is checked by regular laboratory tests in Switzerland. The pure roots undergo a multiple extraction process. In this way, six kilograms of raw root produce one kilogram of highly effective Maca in raw food quality. All products are guaranteed to be free of additives. They contain neither sugar nor lactose nor gluten and are suitable for a vegan diet.
Tasty nutritional supplement
There are no general dosage recommendations for products made from maca root. The standard dosage is based on body weight. It is recommended to start with a smaller dosage and increase gradually. The powder can be mixed with hot milk or water to make a cocoa-like drink. It tastes good mixed with food or smoothies and when pureed with honey and fruit it makes a fine paste. If stored in a cool, dry place, maca can be kept for a long time.
