The benefits of Moringa .

 Moringa oleifera, also called the tree of life, has been used for its nutritional benefits for decades by NGOs in plans to combat malnutrition. With us, only a few initiates benefit from its benefits. A researcher, pioneer in research on moringa tells us all about this superfood.

Moringa native to India is a very hardy tree native to India, now cultivated in many tropical countries in Asia and Africa. While there are 13 species of moringa, it is usually the moringa oleifera that is grown and eaten. Moringa is a fast-growing tree, it usually takes 3 to 6 months to harvest its first leaves and a year and a half for the first harvest of fruit.

While it is still little known in the West, it is the staple of food in India where its fruit is eaten, especially in curry. In Africa, it is rather the leaves that are popular as a dish, in couscous among others. The leaves are also eaten "in coconut milk soup in the Philippines", add a researcher, agricultural engineer, Moringa specialist for more than 20 years, and founder of Moringa and Co.

 

Nutritional Benefits of Moringa.

In Ayurvedic medicine, which has used Moringa for centuries, the entire tree is used: roots, bark, fruits, and leaves. In nutrition, it is these last two parts that are consumed with an advantage for the leaves, "much more interesting from a nutritional point of view", assures the specialist. This nutritional treasure has not escaped the NGOs which fight against malnutrition, "Action Contre la Faim, the Red Cross, UNICEF, all know and have integrated Moringa into their programs", explain researchers.

The healthy benefits of moringa

This powerful, very well-balanced cocktail makes moringa a superfood with documented health benefits. A recent study from 2018 reviews the beneficial effects of moringa leaves against colds, fever, diarrhea, pain, and certain skin pathologies. Its antioxidant, anti-inflammatory, and antiviral action has also been demonstrated. Indian women in the big cities. The fresh leaves can be consumed as an infusion. They bring a touch of acidity to hot drinks and are reminiscent of "lime blossom and verbena". As the main course, they are similar to spinach and can be eaten in the same way.

 

Moringa leaf powder is the easiest form to use. It is used in green juices and smoothies, is sprinkled on dishes, is added at the end of cooking in a sauce or soup, slips into the flour for cakes and savory cakes. Be careful, Armelle de Saint Sauveur warns "the powder has a very pronounced taste of chlorophyll. It looks a bit like matcha tea. It gives the recipes a slightly spicy taste that resembles arugula. If you consume it alone in the water must be diluted ". To enjoy the benefits of moringa, our specialist recommends consuming 1 to 2 teaspoons per day of powder. "It should be integrated into your diet gradually because it contains a lot of fiber", which can have an impact on digestion.