Know your Moringa Source...

Know your Moringa Source...

Know your Moringa Source...

HOW TO UNDERSTAND MORINGA’S QUALITY & TASTE

Meraki M Moringa blend is one of the most nutrient-dense green “superfoods” available, but as more moringa brands emerge, how can you tell which moringa is the highest quality? Is it the organically grown, heavy metal tested the green color or the spicy taste? As more people rave about green superfood powders, here are a few tips for how you can use your senses to determine the quality of your moringa:

From our experience from our sourcing criteria, Moringa is definitely not equal. If you can eat raw moringa in large amount or without screwing your face as you eat it we would question the quality. In our experience the spicy taste, some would say potent has alot of tie to the quality.

Lets be honest if you eat a superfood of course you want to see the benefits, we have explored below what we think?

1. KNOW WHERE YOUR MORINGA COMES FROM AND HOW IT IS GROWN

To understand how “super” your super green really is, you have to understand how the plant is grown. Meraki M  prides itself on working directly with suppliers to ensure they have met our  specifications for protein, iron, potassium and calcium levels, and are free from lead, heavy metals and other harmful substances. While there continues to be more moringa available on the market, it is not easy to produce Meraki M’s Pure Moringa.

Meraki M works with its suppliers to ensure that the moringa tree is grown in the cleanest conditions and its leaves are processed to maintain nutritional integrity. 

The three key aspects that are examined are:

1) plant soil quality – Red soil

 2) careful drying processing

3) certified product quality.

4) Each batch is tested before use

The moringa tree is a powerful bioaccumulator, meaning it can absorb great levels of minerals and heavy metals from the soil, so unlike other brands, Meraki M only sources its moringa from suppliers in remote areas that are free of pesticides and industrial pollutants in native country India, we work direct with source and love we know our Moringa’s roots.

2. TRUST THE BRAND

As consumers care more and more about purchasing the best quality products, they must also be cautious about the brands they choose to trust. Meraki M suppliers rigorously tests its moringa along each stage of sourcing to ensure that the moringa is of the highest nutritional integrity. These routine checks also validate every farmer’s organic certifications. We are very different in the fact we use many parts of the Moringa tree to be able to offer the best benefits.

In 2017, three leading competitors’ organic Moringa products where tested in a lab. All three “organic” competitor brands contained pesticide residues higher than permitted under the USDA’s organic program standards. 

 

Moringa Heals

Moringa oleifera has been gaining well-deserved attention in recent years due to its rich nutrients and healing properties. Since ancient times, countless individuals have reaped the benefits of making Moringa a part of their meals and medicines. Its claim to fame includes the ability to successfully promote to treat inflammation, parasitic diseases, joint pain, digestive disorders, hypertension, diabetes, anemia and skin conditions while providing cardiovascular and immune support, protecting against numerous pathogens (E. coli, Salmonella, Candida, H. pylori and Staphylococcus) and enhancing lactation for breastfeeding mothers. [4] [5]

So, why isn’t everyone making Moringa a part of their regular dietary regimen? Three key issues prevent people from consuming more moringa:

1.    The need to gain further insight into the science behind Moringa’s benefits,

2.    The lack of awareness of moringa’s tremendous benefits and ease-of-use

3.    The matter of taste as we discussed it has been knows for years as potent.

3. A MATTER OF TASTE: IS BITTER BETTER?

Why exactly do people love this amazing plant even though it has a bit of a bite? The communities that live where moringa thrives have traditionally eaten Moringa oleifera as food. While the seeds and stems provide many benefits, the leaves are mostly used for their antioxidant activity, high protein and vitamin levels.  Meraki M see great value in mixing seed for the added anti inflammatory benefits.  

Meraki M use the seeds in many blends as through research and development we have learnt yes the leaves are awsome, however they are not the only superstar the seeds are just as nourishing with the main anti-inflammatory actually residing in the seeds. Great news for chronic conditions or sports injuries offering a natural inflammatory relief.

At the root of the bitter bite is actually the plant’s healing power via the activity of the glucosinolates, better known as mustard oils. These same compounds make cruciferous vegetables – broccoli, bok choy, cabbage, cauliflower, brussels sprouts, red cherry radish, daikon radish and watercress, etc. – big players in the game to prevent the development of chronic conditions, and moringa surpasses these and other greens hands down!

Glucosinolates (GS), more easily referred to as mustard oils, are the star plant-created ingredients (phytochemicals) that bring moringa’s healing power to the table while making their presence known with a slightly bitter taste or bite. When we eat moringa, the plant enzyme myrosinase transforms the GS into isothiocyanates, the miracle workers that do a fantastic job of protecting our most precious asset – our health. 

The level of bitterness is directly related to Moringa’s two dominant GS types, meaning that moringa’s bite demonstrates it’s nutritional quality.  

So essentially, that mildly spicy taste is just confirmation that the moringa is about to do some serious work to nourish and heal you!

The bottom line: we get incredible healing benefits from a slightly bitter plant that grows abundantly under the most difficult conditions. This is indeed a wonderful gift to be embraced for our health and healing, so bring on the bite

References

1.     

1.    Anwar, F., Ashraf, M., & Muhammad, I. B. (2005). Interprovenance variation in the composition of moringa oleifera oilseeds from pakistan. JAOCS, Journal of the American Oil Chemists’ Society, 82(1), 45-51. Retrieved from https://search.proquest.com/docview/275086507?accountid=107221

1.     

1.    Asghari, G., Palizban, A., & Bakhshaei, B. (2015). Quantitative analysis of the nutritional components in leaves and seeds of the persian moringa peregrina (forssk.) fiori. Pharmacognosy Research, 7(3) doi:http://dx.doi.org/10.4103/0974-8490.157968

1.     

1.    Chodur, G. M., Olson, M. E., Wade, K. L., Stephenson, K. K., Nouman, W., Garima, & Fahey, J. W. (2018). Wild and domesticated moringa oleifera differ in taste, glucosinolate composition, and antioxidant potential, but not myrosinase activity or protein content. Scientific Reports (Nature Publisher Group), 8, 1-10. doi:http://dx.doi.org/10.1038/s41598-018-26059-3

1.     

1.    Fahey, J. W., Olson, M. E., Stephenson, K. K., Wade, K. L., Chodur, G. M., Odee, D., . . . Hubbard, W. C. (2018). The diversity of chemoprotective glucosinolates in moringaceae (moringa spp.). Scientific Reports (Nature Publisher Group), 8, 1-14. doi:http://dx.doi.org/10.1038/s41598-018-26058-4

1.     

1.    Leone, A., Spada, A., Battezzati, A., Schiraldi, A., Aristil, J., & Bertoli, S. (2015). Cultivation, genetic, ethnopharmacology, phytochemistry and pharmacology of moringa oleifera leaves: An overview. International Journal of Molecular Sciences, 16(6), 12791-12835. doi:http://dx.doi.org/10.3390/ijms160612791

1.     

1.    Mendieta-araica, B., Spörndly, E., Reyes-sánchez, N., & Spörndly, R. (2011). Feeding moringa oleifera fresh or ensiled to dairy cows–effects on milk yield and milk flavor. Tropical Animal Health and Production, 43(5), 1039-47. doi:http://dx.doi.org/10.1007/s11250-011-9803-7

1.    Olson, M. E., Sankaran, R. P., Fahey, J. W., Grusak, M. A., Odee, D., & Nouman, W. (2016). Leaf protein and mineral concentrations across the “Miracle tree” genus moringa. PLoS One, 11(7) doi:http://dx.doi.org/10.1371/journal.pone.0159782

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