Cooked or raw maca?
I read on the AFSSA website that you should not consume food supplements made from raw maca because it will be toxic; a bit like in the case of potatoes.
Do you know a brand that can ensure they use cooked Peruvian maca for their preparations?
(I tried to get information by email from the brand of the product I bought, but I have no answer …)
Thank you all for your interest in my question.
Afssa believes that to avoid the risks associated with the substitution of the species
traditionally consumed, the scientific name, Lepidium meyenii Walpers or Lepidium peruvianum Chacon, must be verified.
Maca root has traditionally been consumed in Peru for several centuries in dry or fresh form, rarely raw.
Afssa considers that the placing on the market in Europe of products prepared using a process other than the traditional process is undesirable if it has not proved its harmlessness
You have an article below on maca and a link to a site that markets organic maca which meets all of Afssa’s recommendations:
Thank you for your answer, which enlightens me.
(The maca that I bought -from drugstore- comes in powder form -in capsules- and it says on the bottle that “it is cultivated and processed in the traditional way by family farms”. It is therefore perfectly correct. .)
Very interesting the testimonials on maca that you each express.
You can also go to the site
They are located in Paris 12th of Maca imported from Peru in sachets that you can mix in the morning with a yogurt or the mixture of your choice, that’s what I do it personally.
Maca powder can also be found for quite decent prices and quality.
I have been consuming Maca powder bought in an organic store in the “raw” section for a few years, on an episodic basis, and I have never had any problem.
But the seller told me that in reality the foods / supplements sold in the raw section may have been cooked as long as it is done at a temperature below 40 ° C.
I had never heard of a problem with its consumption when raw .. thank you for this information.