Historically, Peruvian herbal medicine used maca for anemia, memory enhancement, menstrual disorders, menopausal symptoms, mental clarity, stomach cancer, stress reduction, and tuberculosis as well as to increase energy, stamina, strength, and endurance. It is an immunostimulant, taken to improve overall health. Highly nutritious, maca has been an important, traditional food and medicinal plant for centuries. It was often traded for lowland tropical food staples, such as corn, rice, quinoa, and papaya. Eaten by Inca imperial warriors before going into battle, their legendary strength has been attributed to eating copious amounts of maca. Legend has it that after a city was conquered, the women had to be protected due to the increased libido and ‘ambitious virility’ imparted by the maca. When the Incas controlled the high Andes region 3,000 years ago, maca was an important part of their commerce. It was so potent that it was considered very valuable, and its use was restricted, mainly to their royalty’s court. When the Spaniards arrived and learned about it, they exported maca roots to Spain. It was used by Spanish royalty for nutrition and energy until knowledge of it died out. It was the 1960s before maca started to become known by the rest of the world, as botanists that were researching botanicals in Peru came across it, analyzed it for nutrition, and designated it as one of the ‘lost crops of the Andes. Peruvians use maca today much as they always have – to increase strength and stamina, and to improve sexual function and fertility. Eaten up to three times per day sometimes, it is used by professional athletes and the elderly, as well as those recovering from addictions, depression, disease, or traumas. Millions of people use Maca on a daily basis in their lives today. In Peru alone, millions of people use it in one form or another every day.Isn’t it time you gave your body what it deserves?