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Comparison of Raw Maca and Cooked Royal Maca

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Q: What facts should I know about raw vs. cooked Maca?

A: Raw Maca is Cheap Maca. It is cheap to produce. After being harvested, it’s washed, dried quickly in tumbler dryers and then powdered. Royal Maca, which is cooked, involves a process called gelatinization. This heating-extrusion process is more expensive than powdering a dry root. But the benefits are worth it. Slow sun-drying creates hormone-balancing phytochemicals called isothiocyanates.

Raw Maca is Expensive to Consume. Since it takes much bigger serving sizes to get any effect from it, what seems “cheap” is actually more expensive.

Royal Maca is potent and concentrated, with the slightly toxic enzymes removed. It is much more cost effective than Raw Maca. (see chart)

Raw Maca is Dirty Maca. It has a (large amount of) high bacterial, yeast, and mold content because even the seemingly dry powder has a high moisture content – in fact, 20% higher than cooked maca. Moisture is a breeding ground for bacteria, yeast, and mold.

Royal Maca is Clean, Potent, Sundried Maca! Naturally cleaned and concentrated by its special cooking process, Royal Maca is 600% more potent than Raw Maca, with average serving size 1/3 – ½ tsp. (2 to 3 caps). Raw Maca’s average serving size is 2 tsp. to one tablespoon.

Raw Maca tastes nasty. Its enzymes are slightly toxic and can cause bloating and severe stomach cramping.

Certified Organic Royal Maca is digestible, bioavailable and delicious. (through USDA-credentialed Bio Latina)

Raw Maca is often Irradiated – because it is naturally dirty. With a much higher moisture content in the raw powder than cooked maca, it is a breeding ground for bacteria, yeast and mold.

Native Peruvians who live in the high Andes and both grow and eat maca as a part of their tradition, NEVER eat Raw Maca. Urban Peruvians who live in Lima and other big cities and shop in supermarkets NEVER eat raw maca. They buy “Maca Pre-Cocida” – Pre-Cooked Maca.

All the raw maca in Peru ends up for export – to the U.S. to Americans who are trying to eat “healthy” by going completely raw in their diet. This concept, while a necessary corrective to our cooked “industrial food” diet, shows a lack of knowledge both of the Peruvian Andean tradition of native people and of the scientific evidence that raw maca is actually slightly toxic.

Raw Maca is NEVER used in scientific studies which show the benefits of taking Maca. The university studies always use cooked maca or maca extract. Neither of these forms of maca have the enzymes of raw maca. The enzymes are considered to interfere with positive effects of maca root.

Raw Maca Can Cause Severe stomach pain and cramping. Royal Maca seldom causes stomach pain, even in sensitive individuals.

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5 Responses to “Comparison of Raw Maca and Cooked Royal Maca”

  1. I am a 62 year woman who started taking raw Maca powder a couple of months ago-usually just 1/4 teaspoon in my smoothie in the morning. Haven’t noticed any great shift but thought I’d continue, thinking it might help my thyroid which has always been in the low range but never been treated-also for fatigue, low libido, stress etc. Anyway, 2 weeks ago, I was going for a walk, and having forgotten to take the maca in the am, decided to mix 1 whole teaspoon in with my tea. I drank it down, took a kind of strenuous walk(for me)and was so sick when I arrived back home, I had to cancel dinner plans. my stomach felt as if it had been burned and I felt terrible abdominal pains, not unlike those of a gall bladder attack(mine removed tears ago). i immediately stopped taking maca(and all my supplements actually)but the pain continued variously through the week- to the point where I had to go to the ER a few days later.Nothing showed up on blood tests, and a little weird something on my jejunum, but nothing pinpointing this pain. Trying to figure this out myself- I came upon a few sites similar to this where raw maca was not recommended to be taken. Of course, this may have nothing to w/ my maca intake at all, but for future reference- is it possible that the raw powder could create such abdominal distress? And if so, does that indicate that I may be sensitive to ANY form of maca? I did not notice any discomfort taking the smaller amount in my shakes but am terrified to use any form now lest the discomfort is exacerbated.Thanks for your site.

  2. Hi, thanks alot for this info re raw vs cooked maca. It’s a parallel to this countries (the US) stupidity re soy. Same story! Chinese and Japanese ferminted for along time soy to remove the goitrogenic and anti-nutritives. Did visitors to these native places take note? Nope! We built factories to churn out raw soy milk and all sorts of toxic junk.

    My question is: if one buys extract, say 4:1, does the extraction process leave behind the goitrogenic and anti-nutritive components?

    tnx curt

  3. Hi, in respons to the above reply. I had exactly the same. Second day of using maca raw in my yogurt with some goji berries. About 1 hr later the intense stomach cramps began and lasted approx 2 days. Including colon problems. Heavy stuff and I suggest a warning label for the raw version!! OMG

  4. Hello Curt,

    It is not possible for us to comment on another product not made by our company. Thank you for writing. Perhaps you can contact that other company for more info on their product.


    Viana Muller

  5. Thank you for sharing your experience!

    Viana Muller

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