What body types can't eat Maca?

Even though maca is a Chinese medicinal material, it has a very good nourishing effect on people's bodies, and the side effects are not that serious, but it cannot be taken casually. If you take it casually, your physical condition will not be suitable for this Chinese medicinal material. The most important thing is that there are many physical conditions that cannot eat it. For example, patients with weak spleen and stomach cannot take it.

Maca (scientific name: Lepidium meyeniiWalp), (Spanish: Maca). It is mainly produced in the Andes Mountains in South America and Lijiang, Yunnan, China. It is a cruciferous plant. The leaves are oval and the rhizome is shaped like a small round radish. It is edible and is a pure natural food with rich nutrients. Maca's hypocotyl may be gold or yellowish, red, purple, blue, black, or green. The pale yellow roots are the most common and have the best shape and taste.

Maca is rich in high-unit nutrients and has the function of nourishing and strengthening the human body. Black Maca is recognized as the most effective Maca, but its production is extremely small. Maca is native to high-altitude mountainous areas and is suitable for growing in high altitudes, low latitudes, large day-night temperature differences, slightly acidic sandy loam, and land with plenty of sunshine. The planting areas are mainly distributed in the Andes Mountains in South America and the Jade Dragon Snow Mountain area in Lijiang, Yunnan, China. These two main production areas have large areas of suitable land. It is also grown in small quantities in other parts of Yunnan, China, Xinjiang, Tibet and other regions.

Maca is the only species in the genus Lepidium that has a thick hypocotyl. The hypocotyl fuses with the root to form a rough, inverted pear-shaped tuber. Maca roots vary greatly in shape and size, and can be triangular, oval, or rectangular. Maca's hypocotyl may be golden or light yellow, red, purple, blue, black or green, with black being recognized as the most effective.

Compared with the black maca produced in Peru, the black maca produced in Lijiang is darker in color. Each strain is considered a unique genetic variety, and is specifically selected and bred for specific traits (primarily root color) and their nutritional and therapeutic properties.

Darker colored maca roots, such as red, purple, and black, contain more iodine. Black maca is considered to represent strength and energy, and has a sweet and slightly bitter taste. Red maca is more popular, and clinical evidence shows that red can treat prostate hypertrophy in mice. [3]