Moringa

Moringa has recently received significant attention in health and scientific circles for its reported medical and nutritional benefits, as well as its status as one of the world's "Superfoods".

Moringa oleifera belongs to the Moringaceae family and is commonly known as the drumstick, horseradish, and ben oil tree. It is a fast-growing tree native to India and cultivated extensively in tropical and subtropical regions of Asia, Africa, and South America. It has been used throughout history by the Romans, Greeks, and Egyptians. Typically not cultivated in North America, it can be found in Hawaii and most recently is being grown in warmer areas of the USA, including Southern California.

There are at least a dozen different varieties of the Moringa tree. Still, Moringa oleifera is by far the most widely cultivated and is sometimes referred to as the miracle tree because it can grow in depleted or dry soils where many other plants or trees cannot survive. As it progresses through its lifecycle, it replenishes depleted minerals and nutrients, restores fertile soils, and filters water.

All parts of the Morinaga plant are utilized including:

*The roots, stems, and leaves are the most potent with antioxidants, phenolic compounds, amino acids, and macronutrients.

*The seeds and flowers are high in protein and fatty acids and are used in low protein diets and to purify water supplies.

*The pods "drumsticks" look similar to a green bean and are used extensively in cooking.

*The pressed oil "Ben oil" is used in skin care products, medications or supplements.

Moringa has an unusual flavor similar to asparagus and horseradish. It is used extensively in Indian cooking and medicine because it is a powerhouse of nutrition, including the amino acids Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, and Valine. Vitamins: A, B, B1, B2, B3, B5, B6, B12, C, D, E, K, and Folate. Additionally, it has high levels of calcium, chromium, copper, fluorine, iron, manganese, magnesium, molybdenum, phosphorus, potassium, sodium, selenium, sulfur, and zinc.

According to Ayurveda energetics, Moringa has a pungent and bitter taste, is heating in nature, and has a pungent aftertaste and effect on the body. Furthermore, it is considered to be light, dry, piercing, and firm, and balances the Vata and Kapha doshas and can possibly increase Pitta dosha.

The precise medical benefits are continually being studied and published, but Ayurvedic medicine has been using Moringa since 2000BC. Moringa's biomedical actions include being a digestive, carminative, laxative, adaptogen, immune modulator, alterative, bronchodilator, cardiotonic, emollient, analgesic, anthelmintic, and an anti-allergen, anti-arthritic, anti-cholesterolaemic, anti-inflammatory, anti-oxidant, anti-tumor, anti-fungal, and anti-bacterial.

Dosage:

Based on a 150# person, a maximum dosage would be approximately 18 g per day (8 teaspoons). Still, it is recommended to start by taking 1-2 teaspoons per day for 3-5 days, monitor its effects, and then slowly increase the dosage over a couple of weeks if required.

Contradictions:

With gastritis or sensitive stomach disorders, during pregnancy, menstruation, and lactation. Moringa is high in potassium, calcium, and iron, and should be avoided in cases of kidney disease, on dialysis, or a restricted diet by your doctor.