Does the process of gelatinization make gelatinized maca lose its benefits?
It would seem that when gelatinized maca goes through the process of gelatanization, it would lose much of the benefits of the maca- including even the enzymes, which might help digest the fiber. Does that make sense to you? #3- Maca Magic Answer: Gelatinization is an extrusion process that removes the starch from the root and can make it easier to digest. Heating it in this process does not seem to change the active ingredients. However, yes, it would be devoid of enzymes as in any cooked food. If you eat only raw food and want raw maca, try out raw whole powder. The Gelatinized Maca is popular because it was the form used in the first human clinical study on Maca from a university in peru that was trying to patent the process. That study is widely referenced so many people request gelatinized maca even though it is not more potent it is more referenced because of the study. The main difference being that the starch walls are broken down. Gelatinized Maca generally mixes easier into b
