Join Dr. Van Dyken as she discusses how to make a powerful aqueous extract of moringa, affectionately known as "Moringa Tea."

Previous video: "Health benefits of Moringa." [ Ссылка ]


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In the last video, we reviewed the health benefits of Moringa. Moringa certainly is an incredible plant, and worthwhile incorporating into your diet. Many people do not know the best way to eat Moringa and are looking for suggestions on how to prepare it. Obviously, moringa has been consumed for centuries, in many different ways. It is used in cooking as well as potions and tinctures. As we reviewed in the last video, the active ingredient of moringa is a compound called moringin - and it is converted from something called glucomoringin by an enzyme called myrosinase. All of this is a specific process and - to be honest - it can be messed up if you are not careful. So...How do you guarantee the moringa you have prepared has enough moringin? And how do you know it is active and usable by our bodies? How do you know you didn’t kill off all the myrosinase (which is a heat sensitive enzyme by the way)..

So, myrosinase is a heat sensitive enzyme, meaning, that if you heat your moringa up it will kill off the myrosinase and - you get no moringin. Lucky for us though, we have enzymes in our gut microbiome that also convert glucomoringin to moringin - so...you’re not out of luck completely, but you definitely are not getting as much moringin as you would if you didn’t heat the moringin up at all. Don’t let that stop you from putting moringa leaves in your cooked foods like curry and stir fries - just don’t count on that giving you all the moringin you need. I would advise a backup method.

Thanks to Jed Fahey PhD, who is a scientist at Johns Hopkins Cullman chemoprevention center that researches sulforaphane and moringa, we have a protocol to create a powerful aqueous extract of moringa, affectionately known as moringa Tea. I know, I know it sounds fancy, but it really isn’t. Pretty much anybody can throw this aqueous extract together. The amazing too, is there is research done on this exact “recipe” - Done by Dr. Fahey and colleagues of course, but we know that we can get a pretty reliable dose of moringin using this method.

So, about the moringa powder. It’s pretty much dried and crushed moringa leaves. You can either make your own from moringa trees that grow close to you - or you can purchase the powder online or at your local healthfood store. We don’t usually promote brands on this channel, and we never take sponsorships, but make sure your brand or source of moringa is reliable.You want to make sure the powder is pure and processing techniques are sound. We like this KuliKuli brand that is easily available online.

You will need:
A jar or something you can shake without spilling
Filtered room temperature water -and-
Moringa powder.
That’s it.

So, you basically put filtered water into your jar, then the correct proportion of moringa powder. Ratios are as follows:
Its a one to 100 ratio of moringa powder to water. So 1 teaspoon of moringa powder in one cup of water. For our metric friends - 1 gram of moringa powder to 100cc of water - or 5 grams of moringa powder to 8 ounces of water.

After everything is in the jar, I like to shake it a bit just to make sure the mixing was successful. You want to let the tea “steep” for at least 10 minutes, to allow the aqueous extract to extract the glucomoringing from the leaves into the water. If you have 30 minutes, that is even better as evidenced by this graph from Dr. Fahey’s study. More steeping time = more moringin, up until 30 minutes, then you've pretty much gotten it all.

After that, all you have to do is drink the tea. You don’t have to drink the sediment at the bottom, but it doesn't hurt if you do - you’ll get some extra fiber, protein and phytochemicals from it for sure!

One of the great things about this extract, is that it keeps for at least 48 hours at room temperature, or in the refrigerator. So, you could theoretically make up a large batch of “tea” which could last you 2-3 days.

You may be wondering what this stuff tastes like. It’s actually pretty tolerable - dare I say mild tasting? The cool thing too is, if you find the taste to be itchy - you can use juice instead of water. This masks the flavor a little and does NOT decrease the efficacy. As a matter of fact, in one of the studies that Dr. Fahey did in China, he used pineapple juice mixed with the dried moringa powder to mask the taste. He had to give both the moringa and the placebo, and he was able to do this using pineapple juice. He says he tried all other sorts of juices, even mango, but the pineapple worked best.

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