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What is Maca?
Maca, Lepidium meyenii, is an annual plant which produces a radish-like root. The root of maca is typically dried and stored, and will easily keep for seven years. The plant is cultivated in the Junin plateau of Peru's Central Highlands, and was highly revered by the Inca.
During the height of the Incan empire, legend has it that Incan warriors would consume maca before entering into battle. This would make them fiercely strong. But after conquering a city the Incan soldiers were prohibited from using maca, to protect the conquered women from their powerful sexual impulses. Thus as far back as 500 years ago, maca's reputation for enhancing strength, libido and fertility was already well established in Peru.
Today, maca's popularity is very much on the increase, as people discover that the plant really does boost libido, sexual function and overall energy. Acreage in Peru dedicated to Maca cultivation is increasing every year to meet demand, and a number of scientists have turned their attention to the properties of the root. In Peru, maca is used by men and by women who want to put more fire into their sex lives. And in the U.S., Europe and Japan, dietary supplements containing maca are gaining ardent devotees.
History and facts of Maca
Maca's cultivation goes back perhaps five millenia. It was an integral part of the diet and commerce of the high Andes regions. When they controlled that particular South American area, the Incas found maca so potent that they restricted its use to their Royalty's court. Upon overrunning the Inca people, conquering Spaniards became aware of this plant's value and collected tribute in maca roots for export to Spain. Maca was used as an energy enhance and for nutrition by the Spanish Royalty as well. But eventually knowledge for maca's special qualities died out, being preserved only in a few remote Peruvian communities.
In the 1960's and later in the 1980's, German and North American scientists researching botanicals in Peru, rekindled interest in maca through nutritional analyses of what was designated as 'the lost crop of the Andes'. The publication of a book by that name introduced maca to the world. At an international conference in 1991, the Food and Agriculture Organization (FAO) of the United nations recommended that Peruvians should return to eating traditional, native Andean foods. Maca was included in the FAO list as a means of combating nutritional problems being caused by people switching to processed foods and high-sugar drinks. The reintroduction of maca has established healthy eating once again in the Peruvian diet.
Ingredients
Maca is composed with many nutritional values as followed:
Proteins, as polypeptides, make up 11 per cent of the maca root; calcium makes up 10 percent and magnesium and potassium are present in significant amounts.
other minerals include iron, silica and traces of iodine, manganese, zinc, copper and sodium. Vitamins in maca are thiamine, riboflavin and ascorbic acid.
The amino acid proteins in maca include aspartic acid, glutamic acid, serine, histidine, glycine threolline, cystine, alanine, arginine, tyrosins, valine, methionine, isoleucine, lysine, proline, hoproline and sarcosine.
Benefits of Maca
| For Men |
Due to maca's special effect on human hormone, maca plays a very different role in Men and Women. Here are the benefits of Men using maca La Molina.
| For Women |
Due to maca's special effect on human hormone, maca plays a very different role in Men and Women. Here are the benefits of Women using maca La Molina.
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