Viva Labs #1 Organic Maca Powder, Gelatinized for Enhanced Bioavailability, Non-GMO, 1lb Bag
- Enhanced Bioavailability – Viva Labs’ maca powder is gelatinized in order to improve the absorption of this renowned root. Gelatinization ensures indigestible starch is removed by applying low heat to raw maca roots, resulting in a highly absorbable powder that eliminates any digestive discomfort.
- Adaptogenic Qualities – maca has been shown to help support healthy hormone levels, enhance vitality and sustain energy levels, naturally. We recommend using 1 teaspoon per day for feelings of tranquility and relaxation.
- Promotes Radiant Complexion and Glowing Skin – gelatinized maca is a nutritious source of vitamins, minerals, fatty acids and plant sterols offering a wide range of benefits, particularly helping to improve the look and feel of skin.
- Impeccable Versatility – maca can be used to enhance a variety of recipes including smoothies, baked goods as well as savory items. This delectable superfood will enhance the taste and flavor of any modern-day recipe, while increasing the nutritional value of your meals.
- Viva Labs Gelatinized Maca is certified organic, non-GMO, gluten-free and vegan-friendly. Try maca today and experience the full benefits of this Peruvian wonder.
The History of Maca
Maca root was first harvested during the pre-Incan times and historically been recognized as a “miracle food”. It is a tuber, much like the potato, offering a nutrition profile of sterols, amino acids and essential vitamins and minerals. For thousands of years, the Peruvians and Incas used maca root for its healing and nourishing powers. Today, maca powder is one of the world’s most popular and nutrient-rich superfoods.
Raw vs. Gelatinized Maca
Maca exi
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Viva Labs Organic Coconut Flour: Non-GMO, and Gluten-Free, 4 lb Bag
- Exceptional Nutrient-Dense Profile – unrefined coconut flour is an excellent source of fiber, iron and health-promoting medium-chain triglycerides (MCTs). MCTs provide a source of rapidly-utilized energy and have been shown to assist with healthy weight management.
- Naturally Grain-Free – those following a gluten-free, Paleolithic, low-carb, raw food diet or simply health conscious individuals, love using our delicious coconut flour in everyday recipes to boost the nutritive value of traditional cuisine.
- Exceptional Flavor, Taste and Aroma- use coconut flour to make delicious breads, cookies and muffins without the “after-guilt” commonly experienced with refined baked goods.
- White Flour Alternative – substitute 1 cup of wheat flour for ⅓ cup of coconut flour while doubling the amount of eggs and adjusting liquid to personal preference. Try making delectable Paleo pancakes for a nutritious high-protein and high-fiber breakfast.
- Viva Labs 100% pure, unbleached, non-deodorized coconut flour is free from unwanted additives and fillers. Our coconut flour is certified organic, non-GMO and gluten-free.
What is Coconut Flour?
Coconut flour is a delicious, gluten-free alternative to traditional grain flours, with a distinct coconut flavour and naturally sweet taste. It is made by drying the sweet pulp of fresh coconuts, where it is then finely ground into a soft, nutrient-abundant powder-like flour.
Key Highlights of Coconut Flour
Low Carb and High Protein:
A study published in Current Opinion in Clinical Nutrition and Metabolic Care, revealed that a protein i
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Second review, from 4 to 5 stars!,
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|It’s a Necessary Superfood for Outstanding Health!,
This is the brand I generally use and I like the mild flavor. It should be taken in small amounts until you work your way up to one teaspoon a day. Taking it during the morning hours is best as it does provide energy and if taken later in the day, is known to keep people up with insomnia. I always take it before 11:00 am just to make sure. There are several plant based products which I swear by and this is one of them. Keep it simple and keep it organic !
This product is NON-GMO, Vegan, Gulten Free and Organic….a product of Peru. It’s always fresh with an expiration date several years away. The taste is mild, nutty, malted…it’s a bit hard to explain, I can’t pick out the taste in a protein drink. I have come to trust Viva Labs to bring us the best of the best and highly recommend this to all.
Benefits of Maca Powder:
Increases energy and endurance
Increases stamina
Alleviates chronic exhaustion (fatigue) syndrome
Improves sexual function in men and women
Enhances fertility in people and animals
Helps to regulate menstrual cycles
Reduces hormonal dysfunction during menopause and andropause
Can regulate hormonal imbalances
Aids in alleviating depression- gives a sense of well being
Reduces anxiety and stress
Has a beneficial action on the circulatory system;
Speeds wound healing and reduces anemia
Enhances memory, learning, and mental ability
Has a beneficial action on the circulatory system; gives skin a more youthful appearance
Helps treat anemia, rickets, osteomalacia, and stomach cancer
Good for healthy teeth and bones
Acts as a fungistatic and bacteriostatic
Acts as an anticarcinogen and antioxidant
Is an alternative to anabolic steroids, helps to build muscle
Libido enhancer
Product received for review purposes, my opinions are honest and truthful.
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|Literally a lifesaver, most important thing I take!,
First with a little background:
I am someone who has battled ADHD and problems with concentration my entire life. I’ve tried numerous things to aide my concentration problems. I’ve been to doctors, tried caffeine, ginseng etc. and I have never found anything as helpful as this Maca powder. I AM NOT GIVING MEDICAL ADVISE, just merely sharing my experiences. I take two small teaspoons (probably 2-4 grams in every serving) of it a day- once when I get up with a cup of coffee and once at 4PM. I don’t feel any overwhelming sense of jittery energy like caffeine brings, but just an overall sense of being awake and aware throughout the day.
Also I suggest buying this or any other brand of gelatinized Maca powder or if you buy it raw, look up directions for how to properly cook it. From what I could tell, most people who didn’t find this product useful complained of stomach cramps/aches. This is because raw Maca contains starch which is hard for the body to digest.
For what its worth, in addition to Maca I round myself out with a fairly routine blend of vitamins. Feel free to ask me any questions in the comments below and I’ll try to answer to the best of my abilities from my experience with this product!
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|The best GLUTEN FREE alternative to wheat flour. Healthier and cooks better than other gluten free flours.,
I went gluten-free many years ago after having a lifetime of digestive challenges with wheat, pastas, breads, etc. I loved the taste and texture of wheat products but about 20 minutes after eating I would get very tired and sometimes have gas and bloating. Plus I suffered from candida for well over 10 years and had a difficult time ridding it (until I removed wheat and greatly cut back on sugars). I tried spelt flours and do enjoy them, but they too make me tired. Rice flours and quinoa flours do digest better for me but are still grains. Being an O Blood Type, I should avoid all grains. Now with this coconut flour, I’m all set!
I highly recommend to anyone with digestive problems, low energy, blood sugar issues, candida or repetitive colds / flus, to do the research and go gluten-free. The books Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health and Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar–Your Brain’s Silent Killers will get nearly any person informed and on board.
How does coconut flour taste? First off, it’s not going to be as sticky or fluffy or sweet as traditional wheat flour. But it does have a more wheat-like consistency than the rice and quinoa flours which tend to be dry and brittle. This makes coconut flour an excellent choice for baked goods. (I haven’t tried making pasta yet.) I personally enjoy the coconut smell and flavor. So I love the strong coconut smell when I open the bag. The coconut flavor is also there in the flour, but it’s more mild compared to eating a raw coconut, shreds or the oil. When cooked, the flour loses some of it’s smell and taste, but all of my baked goods still have the coconut taste in it. Coconut flour is super low in sugar, which means it’s not that sweet (like the grain flours are). But it does have a natural sweet coconut flavor, which I find quite good – especially in sweet breads and cookies. Because the coconut flour is very high in fiber (5 grams per serving) it has a sticky consistency and texture – albeit drier than wheat flour.
The health benefits of using coconut flour over wheat flour and even gluten-free flours is great. First off, it’s gluten-free and hypoallergenic. So it’s the best choice for someone with a gluten allergy or gluten sensitivity. It’s great for diabetics, having only 1 gram sugar per serving (2 TBSP).
There is 9 grams of fiber per serving (2 TBSP) – compared to whole-grain flour, which has about 1.5 grams per 2 TBSP and white flour at 4 grams per 2 TBSP. Much of the coconut flour’s fiber is insoluble fiber, which mean’s it doesn’t digest fully but add bulk to your stool. This reduces how many calories you eat, reduces constipation and improves overall colon health. Plus, because of the high fiber content, coconut flour doesn’t spike your blood sugar nearly as fast as grain flours.
Coconut flour also contains about twice as much protein as wheat flour. Increasing the amount of vegetarian and vegan (plant-based) protein we eat, helps us to also reduce our animal product consumption. This lowers our cholestoral, while still allowing us to get the health benefits of protein (organ repair, stronger leaner muscles, longer lasting energy).
Coconut flour does contain 2 grams of fat per serving (2 TBSP). Grain flours like wheat, quinoa and rice will contain 0 grams. Fat is not bad. In the last 30 years, fat has gotten a very bad reputation. But in the last 10 years, science and studies show that fat-rich foods are health promoting and even necessary (nerve repair, brain health, longest lasting energy). The fats in this coconut flour are mostly saturated – meaning that they are solid at room temperature and will not racid nearly as quickly as the liquid forms (olive oil, flax oil, etc). Coconut flour has medium-chain triglycerides. These digest very easily for most people and provide instant energy. The book called The Coconut Oil Miracle, 5th Edition is a great source for more information.
In addition to the nutritional advantages of coconut flour (and all coconut products), coconuts have antiviral, antimicrobial and anti-fungal properties. So not only does it feed our bodies, it cleans them too!
As a super healthy replacement to any cooking oil, try Viva Labs Organic Extra…
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|Unbleached coconut flour; good stuff!,
I eat LCHF (low carb, high fat), and have lost 156 lbs so far eating this way. My blood labs are terrific, and it’s important to me to eat quality stuff. So far, everything that I’ve tried from these guys has been excellent quality. No weird chemical ingredients or funky processing. Their packaging says: NonGMO, Vegan, Gluten Free, Organic. So far, so good (not that I’m vegan).
I decided to adapt a recipe I’m familiar with, from Judy Barnes Baker at […]
It’s called Chewy Chunky Cookies, and I used both products in it. I used the option for almond flour, gluten free oat flour, and 1 egg. I used pecans and a few raisins for half the batch, and pecans and sugar free chocolate chips for the other half.
The coconut sugar is not “low carb”, but I used it for only half the sweetener, using stevia and EZ Sweetz for the other half. LOVED the caramel-y flavor the Coconut sugar gave to the cookies, by the way, even using only 1/3 cup for the whole batch of cookies.
I first tasted it on my tongue (I’m a coconut sugar virgin; never tried it before). I was worried it didn’t taste overly sweet like that. But in the recipe it was wonderful! The cookies turned out dangerously delicious, ha ha ha. Put the rest into the freezer for safety sake. Since they were moderate in carbs due to the coconut sugar, I didn’t want to go hog wild with them. 😉
I was also worried that the coconut sugar seemed a little too gritty. Again, I wasn’t familiar with how it was supposed to be. But it dissolved just fine into the cookie dough (yeah, I tasted the raw dough… yummm).
Now the Organic Coconut Flour. I AM very familiar with baking with coconut flour, and the first thing that struck me was the color. It wasn’t white!!?? I read the label, and discovered that it was “unbleached”. Well, Duh on me. It never occurred to me that white coconut flour WAS bleached. I mean, the inside of a coconut is white, right?? So I learned something new here.
The next thing I noticed was that is was more finely milled than the coconut flour I had been using. Stirred in and dissolved very easily into the cookie dough. And like I said, the cookies turned out fantastic.
Overall, I’m impressed with the quality of both products, and plan to use them again. And for other low carbers (and those whose blood glucose levels can handle it), I would say if you like that lovely caramel flavor and don’t want to use a chemical to get it, just do like I did and use the coconut sugar as PART of your sweetener in a recipe. The carbs overall won’t go too high if you don’t overeat, and the flavor will definitely shine through.
Bottomline: yep, can truly recommend both the Organic Coconut Flour and the Organic Coconut Sugar. (especially that caramel flavor in my yummo cookies!)
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|Adds depth to recipes but alterations are needed,
First, we love coconut in everything: my husband makes gourmet oatmeal cookies (like Orange Marmalade Oatmeal with Coconut and White Chocolate Chips), and he has a Raspberry Coconut Oatmeal with chocolate chips. Yes, these do have flour and that means I’m aware they have gluten, but I wanted to use less. Since we love coconut on everything (even frying chicken with unsweetened flakes and putting it into pie crusts) I thought the flour would be great.
It is, but it took some experimenting. Here’s my best advice: you’re going to get a very mild coconut flavor, less than flakes themselves, so you may wish to use both. You can’t simply trade out flour, if you do ALL coconut flour it comes out tough. The proportion I worked out for the cookies was 1 part coconut flour and 3 parts flour. Also, I needed to add a bit extra moisture; in this recipe I added an extra tablespoon of butter and an extra egg. It came out delicious, but it seemed to change the baking time, so it cooked a bit faster. I’d advise watching the timing until you figure out your recipe.
We added a bit to pancakes which worked out well since there’s so much liquid in pancakes anyway. Temperature didn’t seem an issue here.
I like to try all sorts of cooking alternatives: recently we made graham flour (out of graham crackers so not a single ingredient flour) and used it as well in cookies. Different flours add depth, and the coconut flour was the favorite and really makes our special oatmeal cookies gourmet.
I’ve read that they fit the Paleo diet but I haven’t confirmed that. I do know that for a carb they have a low glycemic index with lots of fiber so it’d be a good sub if you are going low carb.
If you have some great recipes, please share on this thread! It’s great stuff.
I received a large sample for review and inspection from manufacturer.
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