Thursday June 9, 2016
Imagine walking along the beach in Hawaii one thousand years ago, bare feet in the sand, waves crashing by your side, sun on your back. Sounds nice, right? Now imagine finding a noni fruit, perfectly ripe and ready to eat. For thousands of years, native Polynesians and Hawaiians have praised the noni fruit for its wonderful healing properties. Did they juice this fruit thousands of years ago? Of course not! According to Captain Cook’s log when he first found Polynesia in the 1700’s , he wrote “They were eating the fruit”. Notice Captain Cook did not write they were drinking the juice. And raw food noni is still the best way to get all the positive benefits. But once noni fruit is picked, it begins to ripen and ferment quite quickly, noni fruit is very difficult to preserve. One solution to this is juicing, but is it the best solution?
Some think so. Noni juice is used across the globe by thousands of people, dozens of different kinds sold by dozens of companies. But it isn’t what it’s made out to be. Why?
What You’re Missing with Noni Juice
The power of noni is in the pulp, and juicing noni takes that away. The juicing and fermentation process destroys key nutrients and enzymes. The 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 is called cheesy fruit since the raw, non-fermented pulp tastes like blue cheese. But if noni is allowed to ferment, it smells and taste like a rotten blue cheese ,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. In fact, fermentation destroys all digestive enzymes and about fifty percent of the beneficial compounds found in the raw noni pulp.
And what about pasteurization? Noni juice is most often pasteurized to make it safe to drink. Which means it’s exposed to very intense heat that kills off any harmful bacteria. But pasteurization takes away more than just the bacteria. It destroys all digestive enzymes and antioxidants, along with numerous other beneficial compounds found in raw noni.
So what does all this mean for you? It means you aren’t getting the maximum benefits of noni. It means you are being deprived of the true healing power of noni. It means it might be time to try an alternative.
What’s the Alternative? Noni Fruit Leather
The low-heat dehydration process of Noni Fruit Leather creates an organic, safe, raw food product with maximum nutritional value. Removing the water from noni also stops the fermentation process while maintaining the potency of the raw noni fruit. Which means you have a stable, concentrated, compact product with a two year shelf life not refrigerated that can be delivered right to your door.
Exactly how potent is Noni Fruit Leather? 14 times more potent than noni juice. When measuring the antioxidant values (ORAC) at an Independent Lab comparing daily serving sizes of Noni Fruit Leather to noni juice, our Noni Fruit Leather provided 6024 ORAC units as compared to 433 ORAC units in noni juice. The USDA has determined that a person should be consuming foods and supplements with at least 3000 to 5000 ORAC units per day. One 2 inch x 2 inch piece (daily serving size) of Noni Fruit Leather provides 6024 ORAC units per day.
Why is the nutrient content so much higher? As a general rule, 50% of the nutritional value is lost in juicing fruits and vegetables. The actual pulp is where the bulk of the nutrients are. And guess what our Noni Fruit Leather is made of? The pulp! Perhaps the most important factor with noni fruit is not letting it ferment. Fermentation is the natural, God given ability of the fruit to destroy itself. And guess what our raw food Noni Fruit Leather is made of? Non-fermented pulp!
It’s clear that Noni Fruit Leather is the way to go--and noni juice is definitely not! If you want to reap the plentiful benefits of noni the way it’s supposed to be eaten--raw--switch to Noni Fruit Leather and be amazed!
It is really all about the potency. The Independent Lab research confirms that our organic growing methods, low-heat processing of the whole raw fruit and not fermenting preserves the maximum potency and provides you a raw food product as close to the raw fruit as one can get, which also brings up the true traditional use - South Sea Islanders truly ate the fruit raw.