Noni Health Terms
What You’re Missing with Noni Juice.
- Fermentation: Creates alcohol which destroys all the enzymes and may beneficial compounds.
- Pasteurization: Heat destroys enzymes, antioxidants, and other beneficial micronutrients
- Dilution: Fermented noni tastes unpleasant, so it’s usually masked with fruit juice or sugar
- Fewer natural antibacterial attributes.
Noni juice is made up of noni fruit, water, sugar, and often times other juices. Many noni juice manufactures claim that noni juice has magical healing powers. This is not true. An inherent part of creating noni juice is the fermentation process. When noni fruit is fermented, it destroys a great many of the naturally occurring compounds found in the pulp of noni. Noni pulp in fact is where over 165 beneficial compounds and enzymes exist in noni fruit. Aside from the fact that the fermentation process destroys all of the beneficial compounds, most noni juices are further diluted with other types of juice in order to make it taste better.
The power of noni fruit is in the pulp, and juicing noni takes that away. The juicing and fermentation process destroys key nutrients and enzymes. Noni juices are fermented, pasteurized and must be refrigerated. On top of that, it isn’t even pure noni! In many parts of the world, Noni fruit is called cheesy fruit since the raw, non-fermented pulp tastes like blue cheese. Raw food vegan restaurants use our Noni Fruit Leather as a cheese substitute. But if noni is allowed to ferment, it smells and taste like a rotten blue cheese or your dirty rotten socks, which doesn’t taste all that great! That is why most noni juices have added other fruit juices to make it more palatable, but diluted. Fermentation is the God given ability of noni to destroy itself.
Dr. Brian Issell, who researched pure unfermented noni at University of Hawaii, said, "If fermentation is allowed, then a different chemical profile is almost certainly present. Also, liquid products that have grape or blueberry juice are chemically different." Plus, fermentation destroys all the digestive enzymes.
Traditionally, noni was eaten raw, like a ripe plum or tomato, and that’s the tradition we adhere to here at Hawaiian Organic Noni. We spent years developing our low heat dehydration process that preserves all the beneficial vitamins, minerals, and enzymes found in the raw noni pulp, in the form of a raw Noni Fruit Leather that is safe and shelf-stable without the need for pasteurization or refrigeration.