We now have a gelatinized maca powder. Which means it is a concentrated from of our regular maca, more potent and easier to digest.
To create it, the starch is extracted, which makes this superfood more digestible and the nutrients more bioavailable for increased absorption.
Possible benefits of Maca:
- What is gelatinization? Starch gelatinization is a process of breaking down the intermolecular
bonds of starch molecules in the presence of water and heat,
allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen)
to engage more water. This irreversibly dissolves the
starch granule in water.