Colloquially dubbed as the “Tree of Life” or “Tree of Miracles,” moringa is the new “it” plant, and it’s been ruling the health scene as a health supplement.
The plant is native to Africa and Asia, and its name comes from the Tamil/Malayalam word for drumstick. They can vary from growing as small plants to massive trees. The species that’s generally used in the health world is the species, Moringa oleifera.
Moringa oleifera is indigenous to the Himalayas in northwestern India. Most of the plant is edible, and are loaded with vitamins A, B, and C, calcium, potassium, magnesium, iron, and is rich in protein.
Used for centuries now, moringa is known to help with sleep, anxiety, low energy, digestion and skin conditions. It has 75% more vitamin A than the same serving as carrots, and a high number of amino acids and antioxidants.
In underdeveloped countries, moringa is used to counter malnutrition due to its rich nutritional value.
Another use for moringa includes oilseed feedstock for biodiesel. The biofuel created from it produces biofuel feedstock and food independently, which means that it is not in competition with food.
In addition to that, it is one of the more sustainable plants to grow, as leaves and seeds can be harvested with no damage the trees themselves.
Most commonly, moringa is consumed through capsules. But its immature pods can be used instead of green beans, and seeds from mature pods can be cooked like peas or roasted nuts. Its leaves can be used as spinach.
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