Hi Dienela and other Peruvians. My wife translated Peruvian research articles on how maca was originally consumed. it was fermented via a long process to presumably remove the anti-nutritive and goitrogenic properties that one doesn’t hear much about.
I’m not surprised because we don’t hear much about the anti-nutritive properties of raw soy either, and the originators of soy as a food the Chinese and Japanese didn’t consume it like the US does. It was fermented and processed in a longish process. Only in the US do we consume stuff after a quick industrial process.
I want to consume maca but suspect there’s missing parts to this healthful story. Any comments re fermentation or processing to remove the goitrogenic effects? FWIW we need to head avoidance of goitrogens given we are bombarded with flouride and bromide that our thyroids are barely functioning. Just look at the sunken dark eyes, diminished sex hormones, bulge around the middle and thinning hair (both genders) all hypothyroidism +/-.