Moringa was Helpful When I had Cancer: It Helps in Rebuilding Immunity in Miraculous Way that Fights ALL DISEASES!

Moringa oleifera, or the horseradish tree, is a pan-tropical species that is known by such regional names as benzolive, drumstick tree, kelor, marango, mlonge, mulangay, nébéday, saijhan, and sajna. In Nigeria, the Hausas call it Bagaruwar maka, Bagaruwar masar, Barambo, Koraukin zaila, Rimin nacara, Rimin turawa, Samarin danga, Shipka hali, Shuka halinka, Zogall and Zogalla-gandi. The Igbos call it Odudu oyibo, Okwe oyibo, Okwe olu, Uhe, Oku-ghara-ite and Okochi egbu while the Yorubas call it Adagba malero, Ewele, Ewé ilé, Ewe igbálé, Idagbo monoyé ("the tree which grows crazily").

Over the past two decades, many reports have appeared in mainstream scientific journals describing its nutritional and medicinal properties. Its utility as a non-food product has also been extensively described, but will not be discussed herein, (e.g. lumber, charcoal, fencing, water clarification, lubricating oil).
India's ancient tradition of ayurveda says the leaves of the Moringa tree prevent 300 diseases. Modern science confirms the basic idea. Modern research has found that Moringa leaves, as well as other parts of the tree, have been used since ancient times in systems of traditional medicine in several cultures. Moringa has been used for inflammation, malnutrition, wounds, diabetes, iron deficiency, high blood pressure and other conditions.

Three non-governmental organizations in particular—Trees for Life, Church World Service and Educational Concerns for Hunger Organization—have advocated Moringa as “natural nutrition for the tropics.” Leaves can be eaten fresh, cooked, or stored as dried powder for many months without refrigeration, and reportedly without loss of nutritional value. Moringa is especially promising as a food source in the tropics because the tree is in full leaf at the end of the dry season when other foods are typically scarce.

Moringa pods can be cooked in a variety of ways. Until they become too woody to snap, they can be cooked much like green beans or asparagus. Choose fresh, dark green leaves. They taste better and are more nutritious.

Remove the stems from the leaves. Cook the leaves as you would any other green leafy vegetable, like spinach.

In India, people add Moringa leaves to curries and soups, or even pickle them. We suggest adding the leaves to traditional foods in your area. This seems to be more acceptable than "new" types of food.

Scientific research has proven that these humble leaves are in fact a powerhouse of nutritional value. John Hopkins University studies now point to the elevation of a variety of detoxication and antioxidant enzymes and biomarkers as a result of treatment with Moringa or with phytochemicals isolated from Moringa (39,40,76,131). Antibiosis and cancer prevention are two examples of areas of Moringa research for which the existing scientific evidence appears to be particularly strong.

Moringa leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas,” and that the protein quality of Moringa leaves rivals that of milk and eggs.

 Unfortunately, even while science sings the praise of Moringa leaves, this vital information has not reached the people who need it most.
 The ayurvedic medicine of India has many uses for Moringa tree products, such as a natural antibiotic, an aid in childbirth, for treating liver disorders, and many other uses.
 Villagers in Oman use Moringa oil to treat stomach disorders. They also use it in perfume and hair oil.
 In Haiti, villagers boil Moringa flowers in water and drink the tea as a powerful cold remedy.
 Dried Moringa leaves treat diarrhea in Malawi, Africa.

Moringa leaf powder can be used as a tea, added to beverages, sprinkled on food or taken in capsules. It can be used in cooking, but high temperatures destroy some of the nutrients. A teaspoonful or so can be placed directly under the tongue and washed down with water, but care must be taken not to breathe the fine powder.
Moringa leaf powder is loaded with nutrition, easy to store and easy to use. The ways to incorporate Moringa leaf powder into the diet are truly endless.


YOU GROW IT ANYWHERE

The Moringa tree is native to northern India, but today it is common throughout the tropical and sub-tropical regions of Asia, Africa, and Latin America.
Moringa trees grow easily from seeds or cuttings. They grow quickly even in poor soil and bloom 8 months after planting.

To grow from a cutting:
After the trees have stopped producing fruits each year, branches need to be cut off so that fresh growth may take place. These branches are excellent for growing new trees.

1. Make a cutting at least 1" (2.5cm) in diameter and at least six feet (1.8m) long.
2. Dig a hole 3 ft. (1m) x 3 ft. (1m) and 3 ft. (1m) deep.
3. Place cutting in this hole and fill with a mixture of soil, sand and composted manure. Pack firmly around base of the cutting. Form a slight dome or cone shape, sloping down away from the cutting. It is desirable that water not touch the stem of the new tree.
4. Water generously, but do not drown the cutting in water.
In India, the custom is to put some cow dung on top of the open end of the cutting. This is an excellent way to protect the cutting from pests.

To grow from seed:
Moringa seeds have no dormancy periods and can be planted as soon as they are mature.

In the ground:
It is best to plant the seeds directly where the tree is intended to grow and not transplant the seedling. The young seedlings are fragile and often cannot survive transplanting. To plant seeds directly in the ground:
1. Choose an area with light and sandy soil, not heavy with clay or water-logged.
2. Dig holes 1 ft (30 cm) square and 1 ft deep. Back-fill the holes with loose soil. Compost or manure will help the tree grow better, even though Moringa trees can grow in poor soils.
3. Plant 3 to 5 seeds in each hole, 2 in. (5 cm) apart. Plant the seeds no deeper than three times the width of the seed (approximately ½ in. or 1.5 cm -- the size of one's thumbnail).
4. Keep the soil moist enough so that the top soil will not dry and choke the emerging saplings, but it should not too wet or else the seeds can drown and rot.
5. When the saplings are four to six inches tall, keep the healthiest sapling in the ground and remove the rest. Termites and nematodes can kill a young sapling. Take measures to protect saplings from these two dangers.
Note: If the soil is heavy, dig a larger hole of up to 3 ft (90 cm) in diameter and 3 ft deep, and backfill with 1 part sand and 2 parts original soil. Added compost or manure will help.

In Plastic Bags:
When it is not possible to plant directly in the ground, use the following method:

1. Fill seedling bags with light soil mixture, i.e. 3 parts soil to 1 part sand.
2. Plant two or three seeds in each bag, ¼ in. (0.5 cm) deep.
3. Keep moist but not too wet. Germination will occur within two weeks.
4. Remove extra seedlings, leaving one in each bag.
Seedlings can be transplanted after four to six months when they are 2-3 ft (60-90 cm) high.