You’ve probably never heard of moringa before. Or maybe you have, but you’ve only heard a little here and a little there.
To give you the quick scoop, moringa is — well — a plant. One that comes from the sub-Himalayan parts of India, Pakistan, Bangladesh, and Afghanistan. Oh, and the tropics, too.
It’s also been driving up quite a buzz in the health community. The reason for that is that moringa when in tea or juice form is kind of like the liquid version of the humble jackfruit I wrote about a few weeks ago. It’s absolutely packed with nutrients — especially Vitamin A, C, E, calcium, potassium and protein. In fact, it’s often used to fight malnutrition in parts of the world where people might have trouble getting those nutrients.
But don’t be mistaken, moringa is good for a lot more than just getting your basic sustenance. All that nutrition means that the plant is really good at preventing a lot of disease. And according to WebMD, that list includes everything from anemia to arthritis to diabetes to high blood pressure.
Much of the why for this is that moringa is good at controlling lipid and glucose levels and suppressing certain inflammatory enzymes. Lipid and glucose are, of course, crucial to diabetes and certain heart conditions, and so managing these are pretty important for your health. Inflammation also adds to that risk.
Still, the benefits don’t just end there. Research is still, well, preliminary, but there does seem to be some evidence that moringa can actually help prevent and treat Alzheimer’s. There’s also some evidence that it does some other very cool things like protect your liver, help cuts and wounds heal faster, and relieve oxidative stress, meaning it’s pretty good for preventing cancer.
The point is that there’s a lot more reasons you should have moringa in your diet than you shouldn’t — actually, we couldn’t even think of one reason you shouldn’t. So go ahead. Drink up.