Almost any time an ancient Superfood is discovered in some far flung part of the world, high atop a mountain or in some hidden valley or vale, soon the media will be abuzz with all the benefits which always seem to border on the magical. Maca is no exception!

Big Macs, Peruvian Style

If you love cooked or raw crucifers or have a special affection for kale smoothies you will probably already be inclined to like maca (Lepidium meyenii). A cruciferous vegetable in the mustard family, maca root is similar to turnips and radishes. Unlike all these other veggies, however, maca’s claim to fame is the very narrow place it is natively found – the Andes mountains in and around Peru.

The root of the maca plant comes in a variety of colors, from white to black, and many shades in between like green, purple, and red. The darker colored maca roots contain significant amounts of iodine. Thus, the root ironically has been traditionally valued for starving off and treating goiter that the lighter colored maca, like its cruciferous cousins, can cause.

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