Raw maca is simply the harvested root that has been sun-dried and ground into a fine powder. It is never heated above a certain temperature, which means it retains its natural enzymes. However, it also retains its complex starches, which can be tough on the human digestive system.
What is Gelatinised Maca?
Despite the name, gelatinised maca contains no gelatin and is 100% vegan. Gelatinisation is a gentle cooking process that applies heat and pressure to the raw maca root. This specific process breaks down and removes the complex starches found in the raw root, leaving behind a highly concentrated powder.
When comparing the two, gelatinised maca offers several distinct health advantages:
- Easier Digestion: Because the tough starches are removed during the heating process, gelatinised maca is much gentler on the stomach. People who experience bloating, gas, or cramping with raw maca usually find the gelatinised version completely comfortable to consume.
- Higher Absorption (Bioavailability): Removing the starch means your digestive system does not have to work as hard to break down the powder. As a result, the nutrients become highly bioavailable, allowing your body to absorb them quickly and efficiently.
- Concentrated Nutrition: The gelatinisation process removes the starch, which makes up about a third of the raw root's volume. This leaves behind a much more concentrated product. You get a higher density of maca's unique beneficial compounds, such as macamides and macaenes, in every single spoonful.
While raw maca has its place, gelatinised maca offers a clear advantage for most people looking to boost their daily nutrition without digestive discomfort. It provides a concentrated, easily absorbed dose of energy and wellness.
