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Maca is a root plant native to Peru that has been used for food and medicine for centuries. It is rich in vitamins and minerals and is believed to improve fertility. Maca is also considered a cancer-fighting agent and can grow at high altitudes. Pregnant or lactating women and thyroid patients should avoid using it.
Maca is a plant native to the mountains of Peru. It is a root plant that is part of the cruciferous family, and it looks a lot like a radish. The National Research Council of America refers to it as “one of the lost crops of the Incas.” Throughout Peruvian history, it has been used as a source of food and medicine. It is rich in vitamins and minerals and is believed to improve fertility.
The Peruvian mountains offer the perfect growing environment for the plant, as it prefers elevations above 10,000 feet (approximately 3.0 km). It is one of the few edible foods that can grow and thrive at these altitudes. This is one of the reasons why it became so valuable to the early Peruvians, who were said to have used it as a type of currency.
Isothiocyanates and glucosinolates are found in the roots of the plant and are considered the main medicinal components. They are believed to be cancer-fighting agents, and additionally, isothiocyanates may promote sexual libido. The maca plant also has 22 phenolic compounds that act as antioxidants. Antioxidants help eliminate free radicals that attack healthy cells in the body. This function is believed to be crucial in preventing the formation of cancer cells.
The ancient Incas believed that maca could increase fertility, and research done in Peru may have offered some evidence to support that belief. In 1960, Dr. Gloria Chacón de Popovici published articles related to studies she carried out using maca in mice. Rodents given maca appeared to show an increase in sperm count.
For centuries, maca has been a valuable food source for people living in the mountainous areas of Peru. It is usually eaten like a potato, either boiled, roasted, or fried. It is also used in breads and tea. The roots are rich in protein and the triple minerals, iron, calcium and phosphorus. Raw maca contains the highest levels of nutrients, but some studies indicate that eating the plant without cooking it can cause indigestion.
Although there are no well-documented studies that have addressed the issue, there do not appear to be any negative side effects associated with using maca as a nutritional supplement or herbal remedy. Generally speaking, due to limited research, pregnant or lactating women should avoid its use. Thyroid patients should also avoid using it due to the glucosinolates it contains. These glucosinolates, in combination with low iodine levels associated with hypothyroidism, can cause goiter.
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