Moringa has recently gotten much attention in the health and scientific circles because of its reported medical and nutritional benefits as well as its status as one of the worlds "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 which is native to India and is cultivated extensively in tropical and subtropical areas in Asia, Africa, and South America and has been used throughout history by the Romans, Greeks, and Egyptians also. 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, but the Moringa oleifera is by far the most widely cultivated and is sometimes referred to as the miracle tree because it is capable of growing in depleted or dry soils where many other types of plants or trees cannot survive. As it progresses through its lifecycle, it helps replenish diminished minerals and nutrients as it restores fertile soils and filter 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 and is used extensively in Indian cooking and medicine because of it is a powerhouse of nutrition, including the amino acids Isoleucine, Lucien, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Vitamins: A, B, B1, B2, B3, B5, B6, B12, C, D, E, K, and Foliate. Additionally, it has high levels of calcium, chromium, copper, fluorine, iron, manganese, magnesium, molybdenum, phosphorus, potassium, sodium, and selenium, sulphur, and zinc.
According to Ayurveda energetics Moringa has a pungent and bitter taste, is heating in nature, and has a pungent after taste and affect 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 bio-medical actions include being a digestive, carminative, laxative, adatopgen, immune modulator, alterative, bronchodilator, cardiotonic, emollient, analgesic, anthelmintic and acts as an anti-allergen, anti-arthritic, anti-cholesterolaemic, anti-inflammatory, anti-oxidant, anti-tumor, anti-fungal and anti-bacterial.
Based on a 150# person a maximum dosage would be approximately 18gr per day (8 teaspoons), but it is recommended to start by taking 1-2 teaspoon per day for 3-5 days, monitor its effects, and then slowly increase the dosage over a couple of weeks if required.
With gastritis or sensitive stomach disorders, during pregnancy, menstruation, and lactating. 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.