Malunggay (Moringa) Anti-Cancer Food

Malunggay

Other names: Malunggay, Sajina

Malunggay has highly source of protein, Vitamin A, B and C, Calcium, Iron and carotenoids. The root bark has alkaloids, moringine which is quite similar to benzylamine. Best anti-oxidant (removing unstable free radicals) and source of amino acids and omega oil that is high in HDL ( high density lipoproteins).

Malunggay is the only herb which us a potential source of anti-cancer compounds that helps cure female reproductive disorders called the epithelial ovarian cancer.

Findings οf a study mаdе іn India, whісh wеrе used аѕ thе basis οf many news reports οn malunggay аѕ a marvel plant, states thаt malunggay contains anti-cancer compounds (phytochemicals) thаt hеƖр ѕtοр thе growth οf cancer cells.

Phytochemical compounds of Malunggay contains simple sugar, rhamnose and unique compounds called glucosinolates and isothiocyanates which is attributed to anti-cancer and hypotensive effects properties. In an extensive studies, it also contains compound for cancer prevention which is inhibitors of TPA ( phorbold easter- early antigen activation in lymphoma cells).

Also for skin tumor prevention by ingesting of malunggay seedpod extract and a reduction in skin papillomas was dramatically demonstrated. There is also possible role of the roots in epithelial ovarian cancer which studies suggests that it can interfere with hormone receptor and neoplastic growth-related pathways through acting mechanisms.

The effectiveness of malunggay in the treatment of ovarian cancer is attributed to a combination of anti-tumor and hormonal properties that can be found from the plant’s root bark extracts, according to the research.

It has highly rich in vitamins A, C, and E, which combat free radicals that can impair the body’s metabolism and eventually cause cell death, the research continues. Aside from cancer, the onset of other chronic diseases like arthritis, heart complications and kidney diseases can be prevented because of the potent antioxidants from malunggay.

Malunggay іѕ ѕаіd tο bе effectual іn treating ovarian cancer, аmοnɡ a host οf οthеr diseases Ɩіkе anemia, scurvy, asthma, аnd digestive disorders (ulcer, gastritis, diarrhea, colitis, dysentery). Malunggay restores skin condition, strengthening the immune system, lowering high blood pressure, managing sugar levels, boosting energy, epilepsy and exterminating intestinal parasites, fighting gum infection, keeping healthy bones and teeth, alleviate earaches, cure Epstein-Barr Virus (EBV), Herpes Simplex Virus (HSV-1), CIR Circulatory/Endocrine Disorders, treating fever, healthy functioning of thyroid, detoxifying

toxins and poisons (like scorpion bite), anti-spasmodic, treatment of certain liver diseases, diuretic, purgative, curing urinary tract infection and fight against cancer.

On the otherhand, malunggay leaves, flowers and pods can be eaten, dried powder and cooked. What is amazing is that it can be refrigerated for months without loosing its nutritional value. The ben oil extracted from flowers is used as ointment base for arthritic and rheumatic pains. Decoction of leaves is used for asthma, gout and hiccups. Decoction of roots is good to wash ulcers and sore throats. Combination of coconut oil and boiled flowers are known to have aphrodisiac quality.

HOW TO MAKE MALUNGGAY JUICE

1. Malunggay removed from stems.

2. Malunggay in a blender. Mixed 1 cup leaves with 1 cup water.

3. Blended Malunggay

4. Finished Malunggay extract or juice.

5. Another shot of the Malunggay extract (juice) with the pulp in the white measuring cup.

HOW TO MAKE MALUNGGAY TEA

Malunggay tea processing is the method in which the leaves from Moringa oleifera are transformed into the dried leaves for brewing. Malunggay tea is considered a dietary source of important vitamins and minerals. Tea from malunggay is a healthy drink and contains a higher level of polyphenols (flavonoids), which are known for anti-oxidant activity.

Harvesting and collection of leaves for drying.

Harvesting is done by picking 2-3 younger green leaves and with no signs of yellowing of the compound leaves with snap. Collected leaves are placed in a tray before transporting them in a drying shade.

Sorting and cleaning.

Immediately after harvesting, collected leaves are cleaned and sorted out with un-necessary materials such as dust and laid out in a in a plastic tray or basket with 2-3 cm. fine mesh.

Air-drying

• Air drying will last with in 2-3 days in a shade house and not sun dry for this will affect the quality of the tea if it is exposed to sun.
• The tea leaves will begin to wilt soon after picking, with a gradual onset of enzymatic oxidation.
• Air drying is used to remove excess water from the leaves and allows a very light amount of oxidation.
• The leaves can be left in a cool breezy room to pull moisture out from the leaves. The leaves sometimes lose more of their weight in water during wilting.
• Shaking in a screen or basket.
• Shaking of dried leaves is done using a 0.2-0.3cm fine mesh in order to remove the leaf petioles that shed out during the drying period.
• This process was done to eliminate the un-necessary materials that are incorporated in the dried leaves.

Pan drying

• In pan drying, air dried malunggay leaves undergoes minimal oxidation via application of heat like dry cooking in a hot pans as done by traditional Chinese (Wikipedia, 2007).
• This is done in 2-3 minutes of constantly turning over in a pan over a low fire.
• This process is accomplished by moderately heating tea leaves, thus deactivating their oxidative enzymes, without destroying the flavor of the tea.
• Great care must be taken to not over-cook the leaves.
• However, freeze dry method can be done for the most common good tea making.

Packaging and Storage

• Malunggay Tea leaves has a shelf-life that varies with storage conditions and loses its flavor quickly upon exposure to air.
• It is a practice that the tea leaves should be packed into a small tea bag (usually paper).
• It is easy and convenient, making tea bags popular for many people today.
• Tea stays its freshness when packed and stored in a cool, dry, dark place.

MALUNGGAY TEA BREWING PROCEDURE

• Measure the desired amount of dried malunggay tea leaves and place into the tea cup or tea pot.
• Use at least 2-3 teaspoon of malunggay tea for every 1 cup of hot water.
• Bring the water to a rolling boiling of 100°C.
• Add enough water to submerse the malunggay tea leaves and let it sit for a few seconds before pouring out the water.
• Add hot water and let the malunggay tea leaves steep for 1-3 minutes.

MALUNGGAY ICED TEA BREWING METHOD

• To make iced tea, double the amount of Malunggay tea leaves recommended on the basic tea brewing instructions.
• Follow the basic malunggay tea brewing instruction to brew the tea.
• Place unrefined sugar or honey into a second tea pot if desired. Pour the hot tea into the tea pot and stir.
• Place ice in cups and pour the hot tea into it.
• Let the tea cool for a few minutes before drinking.

USING A COFFEE MAKER

You might consider trying this fast and easy method to see whether it’s convenient for you and fits your personal taste. It is important to make sure that your coffee maker does not carry any leftover coffee taste which will affect the aroma of the Malunggay Tea. Some people simply use the coffeemaker strictly for tea brewing. Treat the loose Malunggay Tea as if it were ground coffee by putting it in a filter paper. Proper proportion is 1 teaspoon of tea leaves for three tea cups of spring water. Follow the same procedure as you would if you were brewing coffee. Water boiled through the coffee maker has the same temperature required for brewing the Malunggay tea leaves.

Enjoy drinking it in the morning to give you vigor and vitality all day long.

You may repeat the same process twice.

MALUNGGAY CANCER TREATMENT RECOMMENDATION

Malunggay is excellent during cancer treatment of juice fasting . You can mix small portion of malunggay to other vegetable juice due to a bitter flavor.

Harvesting and collection of leaves for drying.

Harvesting is done by picking 2-3 younger green leaves and with no signs of yellowing of the compound leaves with snap. Collected leaves are placed in a tray before transporting them in a drying shade.

Sorting and cleaning.

Immediately after harvesting, collected leaves are cleaned and sorted out with un-necessary materials such as dust and laid out in a in a plastic tray or basket with 2-3 cm. fine mesh.

Air-drying

Air drying will last with in 2-3 days in a shade house and not sun dry for this will affect the quality of the tea if it is exposed to sun.

The tea leaves will begin to wilt soon after picking, with a gradual onset of enzymatic oxidation.

Air drying is used to remove excess water from the leaves and allows a very light amount of oxidation.

The leaves can be left in a cool breezy room to pull moisture out from the leaves. The leaves sometimes lose more of their weight in water during wilting.

Shaking in a screen or basket.

Shaking of dried leaves is done using a 0.2-0.3cm fine mesh in order to remove the leaf petioles that shed out during the drying period.

This process was done to eliminate the un-necessary materials that are incorporated in the dried leaves.

Pan drying

In pan drying, air dried malunggay leaves undergoes minimal oxidation via application of heat like dry cooking in a hot pans as done by traditional Chinese (Wikipedia, 2007).

This is done in 2-3 minutes of constantly turning over in a pan over a low fire.

This process is accomplished by moderately heating tea leaves, thus deactivating their oxidative enzymes, without destroying the flavor of the tea.

Great care must be taken to not over-cook the leaves.

However, freeze dry method can be done for the most common good tea making.

Packaging and Storage

Malunggay Tea leaves has a shelf-life that varies with storage conditions and loses its flavor quickly upon exposure to air.

It is a practice that the tea leaves should be packed into a small tea bag (usually paper).

It is easy and convenient, making tea bags popular for many people today.

Tea stays its freshness when packed and stored in a cool, dry, dark place.

MALUNGGAY TEA BREWING PROCEDURE

Measure the desired amount of dried malunggay tea leaves and place into the tea cup or tea pot.

Use at least 2-3 teaspoon of malunggay tea for every 1 cup of hot water.

Bring the water to a rolling boiling of 100°C.

Add enough water to submerse the malunggay tea leaves and let it sit for a few seconds before pouring out the water.

Add hot water and let the malunggay tea leaves steep for 1-3 minutes.

MALUNGGAY ICED TEA BREWING METHOD

To make iced tea, double the amount of Malunggay tea leaves recommended on the basic tea brewing instructions.

Follow the basic malunggay tea brewing instruction to brew the tea.

Place unrefined sugar or honey into a second tea pot if desired. Pour the hot tea into the tea pot and stir.

Place ice in cups and pour the hot tea into it.

Let the tea cool for a few minutes before drinking.

USING A COFFEE MAKER

You might consider trying this fast and easy method to see whether it’s convenient for you and fits your personal taste. It is important to make sure that your coffee maker does not carry any leftover coffee taste which will affect the aroma of the Malunggay Tea. Some people simply use the coffeemaker strictly for tea brewing. Treat the loose Malunggay Tea as if it were ground coffee by putting it in a filter paper. Proper proportion is 1 teaspoon of tea leaves for three tea cups of spring water. Follow the same procedure as you would if you were brewing coffee. Water boiled through the coffee maker has the same temperature required for brewing the Malunggay tea leaves.

Enjoy drinking it in the morning to give you vigor and vitality all day long.

You may repeat the same process twice.

MALUNGGAY CANCER TREATMENT RECOMMENDATION

Malunggay is excellent during cancer treatment of juice fasting . You can mix small portion of malunggay to other vegetable juice due to a bitter flavor.