As a functional piece of everyday exercise equipment, the ground mace has become quite popular in recent years. It’s essentially a metal rod with a weighted head, which you can use to perform a variety of exercises to improve your strength and conditioning. But, what exactly is a ground mace?
In this blog post, we’ll take an in-depth look at what a ground mace is, its history, and the numerous uses it has for boosting physical performance. We’ll also explore some of the most common mistakes made when training with a ground mace and how to avoid them. So, we’ll explain how you can harness the power of the ground mace to hit all your fitness goals.
The Origins of the Ground Mace
The ground mace originates from ancient Indian and Persian martial arts. The earliest known representations of the ground mace appear in ancient murals, artwork, and manuscripts throughout the world. Although its appearance may have changed over the centuries, the ground mace has held true to its martial arts roots and been used by open-hand combat practitioners and athletes ever since.
The modern ground mace is relatively new, however. It was first developed by Stephen Neyman, a former world champion in combat sports. He noticed that martial arts fighters and athletes using the ground mace tended to have peak levels of performance that propelled their success in combat sports and led them to rise in the ranks of their respective competitions.
Putting the Ground Mace to Use
Today, virtually any type of athlete or fitness enthusiast will use a ground mace to hone their skill and conditioning levels. A ground mace can be used to improve your strength, flexibility, and endurance. Due to its weight distribution, it's easier to move your legs and arms in a more athletic fashion while also improving your overall muscle activation and precision.
The ground mace is also incredibly versatile and can be used to perform various types of rotational and lateral movements. By tapping into the power of the ground mace, you can perform weighted hammer swings, squats, cleans, and pistols while also adding dynamic agility and mobility exercises.
Common Mistakes When Training With the Ground Mace
One of the most common mistakes made when using the ground mace is not properly understanding how it works. This can lead to a range of issues, such as not setting the weights correctly or performing exercises incorrectly. To get the most out of the mace, it’s essential to understand how it works and how to safely perform each exercise.
It’s also important to make sure that your wrist and shoulder muscles are strong enough to handle the weight of the mace. It’s always a good idea to start with a light mace and gradually increase the weight as you become stronger. Beginners should focus on proper form and technique to ensure that each exercise is performed correctly and safely.
Finally, it is possible to over-train with the ground mace. Your body needs time to rest and recover, so remember to include rest days in your training program.
Unlocking Performance With the Ground Mace
The ground mace is a versatile and effective training tool that is great for anyone looking to build strength, speed, and agility. By leveraging the ground mace’s weighted design and following some sensible safety considerations, you can achieve incredible results and take your performance to the next level. There’s no limit to what you can do when you unlock the power of the ground mace.
Ground mace, a strange yet flavorful taste common in culinary creations and traditional recipes, has a long and complex journey before it can end up tingling our tastebuds. This blog post will dive into the scientific process of how mace goes from the plant, to the final product, and onto our plates.
First let’s take a look at where mace comes from and the different stages it must go through. When mace is harvested from Indonesia, India, and Sri Lanka, it comes from innerfruit layers of the nutmeg tree, Myristica fragrans, which is native to the Banda Islands in the Moluccas, or Maluku, of Indonesia. In many countries around the world, the trees are planted for their productive commercial value, as the mace produced can be used for a multitude of purposes in food, medicine, and perfumery.
When the trees are mature, or between 8 and 12 years old, they are pollinated during the dry season. As they become ready for harvest, they will start to produce nutmeg and mace simultaneously, with nutmeg seed cores remaining in the background and mace essentially covering them like a sheath or husk. This is why mace and nutmeg are such an inseparable duo, as during the harvest season, the mace is detached and collected, thus allowing the nutmeg to remain behind. When separated, the mace is actually dried within the sun, as it is composed of floral organs, essentially making it a dried flower in its own right. This also explains why it has such a bright yellow, orange, and red appearance.
Once it leaves the field, the mace continues to go through a rigorous process of cleaning, drying, grinding, and sorting — the stripping, separating and sifting of spices is a complex endeavor that must be carefully taken in consideration for food safety standards and regulations. Accordingly, cleaning and sorting is a critical aspect of the production of mace, as it ensures that your final product is both safe and uniform. It is important to note that poor handling and unhygienic infrastructure used in production can lead to microbial contamination and other unreliable safety issues.
From here, the mace is then ground in large machines using blades, or through a mortar and pestle. During this stage, the mace is reduced to a fine powder and sorted according to size and spec by using a grading system. This is done to ensure a consistent flavor, aroma, and colour before it reaches the end product. In addition, manufacturers may add various ingredients such as artificial flavours and colours to create a unique flavour or colour profile, if desired.
Once the mace has been ground and sorted, it is ready for packaging and shipping. This highly volatile spice needs to be properly sealed and sealed in an air-tight container to insure its freshness and prevent it from expanding and contracting due to temperature fluctuations which can damage the flavor and aroma of the spice higher.
At this stage, the mace is ready to be sent out to stores and restaurants all over the world. This typically happens by air shipments that are FDA-inspected and approved. It’s important to note that although mace needs to be transported quickly, packages must maintain proper temperature control, as mace is a very volatile spice. Depending on the quantity, mace can be shipped directly from a manufacturer to its intended destination, or it can be stored in a warehouse for a short period of time before being sent to retailers.
Once the mace reaches its destination, it is available for sale and consumption. When it's used in cooking, the delicate threads of mace are cracked and sprinkled over dishes to impart a delicate, aromatic flavor to the dish. With its subtle sweet and spicy notes, mace is usually used to add an unexpected burst of flavor to savory dishes. For example, mace is sometimes used as an ingredient in cakes, curries, soups, sauces, and even pickles. Moreover, it’s widely popularly used in the preparation of various holiday dishes, making it an integral part of many festive celebrations.
And there you have it - the journey of mace, from the Myristica fragrans tree in Indonesia, all the way through production, packaging, delivery, sale, and forever imprinted in our collective culture via food. No matter how it is used, mace is an essential seasoning in many cuisines, and a key flavor enhancer in many remembered dishes.
|Vitamin A||0.04 mg|
|Vitamin C||0.021 grams|
|Vitamin B1||0.31 mg|
|Vitamin B2||0.45 mg|
|Vitamin B3||0.00135 grams|
|Vitamin B6||0.16 mg|
|Vitamin B9||0.076 mg|
Daily Value 1.3 g
Daily Value 0.018 g
Daily Value 0.4 g
Daily Value 1.25 g
Daily Value 4.7 g
Daily Value 2.3 g
Daily Value 0.011 g
Daily Value 0.9 mg
Daily Value 0.0023 g
Daily Value 0.055 mg
|Total Sugars||0.131141 grams||
|Myristic acid (14:0)||0.93 grams||
|Palmitic acid (16:0)||7.69 grams||
|Stearic acid (18:0)||0.43 grams||
|Total Saturated fatty acids:||9.05 g|
|Oleic acid (18:1)||10.59 grams||
|Palmitoleic acid (16:1)||0.58 grams||
|Total Monounsaturated fatty acids:||11.17 g|
|Linolenic acid (18:3)||0.08 grams||
|Linoleic acid (18:2)||4.31 grams||
|Total Polyunsaturated fatty acids:||4.39 g|
|Total Sterols:||0.07 g|