Moringa, or malunggay, as it’s known in the Philippines, is a plant that has been called miraculous.  It grows in arid, sandy terrain without any problem.  Both the leaves and the seeds can be eaten, and they contain a multitude of beneficial vitamins and minerals.  A partial list includes Vitamins A, B and C, calcium, potassium, more than twenty times the amount of iron found in spinach and a whole host of potent anti-oxidants.  Perhaps best of all, moringa is the only plant other than soybeans to contain complete, 100% bioavailable protein – a vital component of diets worldwide, and one that is often missing in poor countries.

Protein is composed of amino acids.  There are twenty amino acids, and of these, nine are considered to be “essential” amino acids, because they can’t be manufactured by the human body – they have to be absorbed from the food that we eat.  While most foods have all of these essential amino acids, with plant sources usually one or another (often lysine or methionine) are lacking to the extent that they are for all practical purposes not available for use.  For example, many vegetarians rely on spirulina for their protein, but spirulina only has trace amounts of methionine, so if you eat it by itself, or with other foods that also don’t have much methionine, your body is going to have a hard time making use of the protein because one of the essential parts is missing.  (Protein that is technically complete but is low in one or another component is known as having low bioavailability.  This simply means that it will be difficult for your body to use it.)

With moringa, this isn’t a problem.  Moringa has all of the essential amino acids, both in sufficient amounts and in good proportions to each other as well.  So you don’t need to combine it with anything else – it’s fine just as it is.  Not only that, but moringa tastes good when mixed into drinks and food recipes.  (One of my favorites is to mix it half-and-half with Japanese green tea.  It’s delicious, and talk about a healthy drink!)  Quality-wise, the best moringa comes from India and the Philippines.  And with growing awareness of the plant’s benefits, there are several brands that have come on the market recently. 

This website is designed to help you choose which product will best meet your needs, and give you some objective opinions that you can use in conjunction with your own tastes and ideas before you put down your hard-earned cash.  Please take your time and read through the content here – it may save you some time and money.

Yours in good health,

Alex

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