Moringa Oleifera – the tree of life

•ELVENA NUTRITIONSIN MOST cultures, the moringa oleifera is referred to as the miracle tree or the tree of life, and the majority of it is edible and can be consumed by all ages. It also happens to be one of the most useful trees around. We are off to a good start.

Ten Benefits of the Moringa Oleifera tree

ν The moringa contains more than 90 nutrients, 46 antioxidants, and 36 anti-inflammatory compounds. It also has 18 amino acids, including the 8 essentials that our bodies need to survive but cannot manufacture ourselves (and must be supplied through diet).

All this is 100% naturally occurring in the Moringa, whereas most multivitamins and calcium supplements available on the market are made of synthetic ingredients from which the human body absorbs very minimal nutrients.

ν The flowers can be cooked and are said to taste like mushrooms.

ν The flower juice is useful for treating urinary problems and as a natural laxative.

ν Tea made from the flowers has also been used as a common cold remedy.

ν The seeds can be eaten like peas or roasted like nuts but are often ground into powder and used in treatment of scurvy skin diseases, insect bites, arthritis, rheumatism, gout, cramps, STDs, and boils due to their antibiotic and anti-inflammatory properties.

ν They have been used as a relaxant for epilepsy.

ν The seed cake can be used as fertiliser or a flocculent to purify water.

ν The oil extracted from the seeds can resist rancidity and is used to treat bladder and prostate problems, as well as stomach disorders.

ν It can relieve headaches when rubbed on the temples and is also used in perfumes, skin care, and hair oil.

ν It is also being studied for its potential as a biofuel.

The leaves are commonly known as the most nutritious part of the Moringa tree and have no proven side effects to this date.

Gramme for gramme, these leaves have seven times the Vitamin C of an orange, four times the Vitamin A of carrots and calcium of milk, three times the potassium of bananas, the Vitamin E of spinach, and the iron of almonds, and two times the protein of yogurt.

Regularly consuming Moringa leaves has been linked to a boosted immune system, lower blood pressure, improved digestion and mood, and weight loss due to its high fibre and low fat and calorie levels.

They are also regularly used to treat fevers, bronchitis, anaemia, and eye and ear infections.

The roots and bark are used to relieve lower back or kidney pain, for cardiac and circulatory problems, and as a condiment (much like horseradish), tonic, or tea for inflammation and digestion.

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