Noni
is a fascinating plant, demanding of our respect. Its prolific
beauty, bearing fruit year round...as if to say, "here I am, please use
me." However, as you may already be aware, few of us are willing to make
Noni's intimate acquaintance. The aroma of Noni
fruit is truly bad. Some say "disgusting" or "horrid" or "stinks bad" or
worse. And, it doesn't taste good either! Yet, it is well-known to be
one of the main healers among the traditional Polynesian medicinal
plants. It is said that this Noni
is to be used when we are feeling really ill or really old.
Noni, also known as
Indian Mulberry, with the scientific botanical name of
Morinda Citrifolia, is a small evergreen shrub
or tree, usually less than 10 feet high, occasionally up to 20 feet.
The conspicuous large dark green shiny leaves are generally paired,
except where forming fruit. Thick and oval in shape, they are deep
veined, short-stemmed and 8 inches or longer. The flowers form in
globular heads, about an inch long and bearing many small white
flowers. The flower heads grow to become mature fruit, 3 to 4 inches in
diameter. The fruits resemble those of `ulu, breadfruit, only smaller.
The surface is divided into somewhat warty polygonal pitted cells. The Noni fruit begins
green, turns yellow, and as mentioned, has an unpleasant, insipid, foul
or fetid odor, especially as it ripens to whiteness and falls from the
tree. Cultivation is either by seed or cutting. To Polynesians
Noni is a valuable plant to have
nearby the home of anyone wishing to utilize the many natural healing
properties of this remarkable life sustaining plant.
Noni is has been used for
centuries by early Polynesian settlers, and through migration is now
growing throughout the
Pacific Islands (Hawaii), Asia, Australia, New Zealand and even parts of South America.
But its birth place is the Tahitian Islands.
The Noni fruit should be picked
from wild tress called "Ovin" at its
yellow stage. This is the critical picking period and very
important as set down through generations from Tahitian Medicine Men.
The correct time to pick the Noni is when it turns 100% yellow - this is
called "Omoto." The fruit is then washed and placed to dry for five days to a week or more, until the fruit
turns to mush. This fruit is then placed in drums and allowed to
macerate (naturally pressed) for approximately 4 weeks into juice .
It is these juices that are strained and filtered for use. This is
the traditional method that allows the natural extraction of Noni Juice
with all of the Noni fruits natural enzymes.
Noni's Other Uses of Noni include
taking the young unripe fruit and pound it thoroughly with salt -
this mixture is then placed carefully on deep cuts and on broken bones.
Sometimes the juice is squeezed out of this mixture, boiled and
applied to the wounds. The ripe fruit can be used as a poultice for
facial blemishes, rubbed until the oil disappears, and also to draw
out the pus and core from an infected sore or boil, such as with a staph infection. In the old days, this was tied on with a bandage of
tapa bark cloth. The dressing of
Noni could be reapplied more than once for
difficult cases.
There are those that eat Noni
fruit before it ripens, either as a food in times of scarcity or famine, or as a tonic
when needed. Other people make a tea using the leaves of this plant -
although the tea is not very pleasant to drink. The fruit was used in a
recipe for a reputed remedy against tuberculosis, arthritis, rheumatism
and the changes of old age. The leaves and bark of the stem were
pounded and strained, resulting in a liquid and drunk as a tonic or for
urinary disorders, muscle and joint pain. The juice of the fruit was
applied to the hair to rid it of head lice, uku, followed whenever
possible by a fragrant shampoo of `awapuhi kuahiwi or coconut water.
Other uses for this ancient Polynesian plant: the bark yields a red
dye, while a yellow dye can be prepared from the root. Both colors were
use to dye the tapa cloth of the chiefs of ancient Polynesia.
Reported Benefits and Uses
of Noni Juice:
Noni
as a medicine: the fruit and its juices have been used in the
treatment of diabetes, heart troubles and high blood pressure, with
different portions prescribed for different illnesses.
The prepared juices can be diluted with clean water or fruit juices,
and drunk before meals. It is good to seek the advice of a health
practitioner before using any supplements. Today the standard
practice is to us the Noni Juice daily - Dosage is 1 ounce per day!. The
juice is then mixed with other juices to make the juice more palatable in both
taste and smell.
NONI (Morinda Citrifolia),
Indian Mulberry, has been known throughout Polynesia for centuries. Noni's importance and
extensive use among native Tahitians & Polynesians support the notion
that Noni contains valuable
compounds used to promote healthy living. NONI
Juice (Morinda Citrifolia), made from the Morinda
plant, has been used for well over 2000 years as a whole-body tonic,
rich in vitamin C and natural antioxidants. Virtually all parts of the Noni fruit's botanical properties
have been preserved in our juice. Our Noni Juice is ripened and processed using traditional methods to extract its juice. This
laboratory monitored process increases the potency
of the 140+ active ingredients (enzymes, phytonutrients, trace minerals
and vitamins) and helps to preserve and naturally stabilize the juice.
What's in Noni
Juice?
The following is a list of naturally occurring elements identified in
Noni:
Important Notice: Only your doctor can properly
diagnose and treat any disease or disorder.
Before starting the use of any nutritional supplement, it is important
to consult with your doctor. The statements on this web site have
not been evaluated by the U.S. Food Drug Administration. These products
are not intended to diagnose, treat, cure or prevent any disease.
Information on the site is educational information only and does
not warrant, imply or guarantee any result or cure.
