Fijian Organic Noni fruit is rich in...
Fijian Organic Noni fruit is rich in vitamins, minerals, trace elements and amino acids. Virgin Fiji 100% Pure & Organic Noni Juice is contains 100% juice from noni fruits. It contains no preservatives, additives, sweeteners, flavors, colors or water.
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Fijian Noni Juice is made using carefully selected and handpicked noni fruits from the pristine coastal regions and tropical forests in the Fiji Islands.
It has been widely used for generations in the Pacific Islands as a herbal tonic. Fijian Noni is made from 100% pure fruit juice (not reconstituted from powder). Noni fruit contains vitamins, minerals, trace elements and amino acids.This product is a health food, not a medicine.
The noni fruits after undergoing sorting and washing is aged for couple of months in tightly sealed food-grade containers.
Once the fruits are aged, the seals are broken and the aged fruits with the noni juice just dripping from every fruit is expelled, filtered after which the juice is bottled in food-grade PET bottles.
Noni tastes best with Lloyds Organic Grape Juice -
Virgin Fiji 100% Pure & Organic Noni Juice is contains 100% juice from noni fruits. It contains no preservatives, additives, sweeteners, flavors, colors or water.
Ideal amount is 30mL daily before breakfast. It can be taken straight or mixed with other fruit juices.
Health Benefits and History of Noni
For over 2000 years the benefits of noni juice have been praised by the Polynesians people who used it to treat numerous diseases including Diarrhea, Coughs and Colds, Eye infections, Rheumatism and Tuberculosis to name a few.
Only in the last 10 years has Noni become better known to the western world with thousands of users reporting positive results.
A survey performed by Dr. Neil Solomons of 20,000 Noni users came up with some interesting results.
Condition reported to respond to Noni # Who took Noni for that Condition % Helped
Allergy 2,659 87%
Arthritis 1,391 79%
Asthma 6,714 71%
Cancer (Lessened symptoms) 1,822 68%
CFIDS, Fibromyalgia 2,693 76%
Depression (Ease Symptoms) 1,258 78%
Diabetes (Type 1 and 2) 4,634 83%
Digestion 2,641 90%
Energy (Increased) 13,331 90%
Heart Disease 1,796 77%
High Blood Pressure (Reduced) 1,554 85%
HIV 125 55%
Immune System 3,485 78%
Kidney Disease 3,134 66%
Menstruation 3,161 80%
Mental Acuity (Increased Alertness) 4,615 73%
Multiple Sclerosis 20 50%
Muscle (Increased growth) 1,006 69%
Obesity (Lost some weight) 4,599 72%
Pain, including headaches 5,622 87%
Respiratory Problems 3,068 71%
Skin and Hair Problems 813 79%
Sexual Enhancement 2,484 83%
Sleep (Iimproved) 1,687 74%
Smoking (Stopped) 729 56%
Stress (Coped better) 5,616 73%
Stroke 1,500 53%
Well-being (Felt better) 6,564 80%
The History of Noni.
Noni is believed to have arrived in Tahiti, Hawaii, and other Pacific islands at least 1,500 years ago, coming eastward from India and surrounding regions. Who brought the plant to those areas? Though it is not known for sure, experts believe that it could have been immigrants from the Marquesas Islands that introduced noni to those areas.
There is ample evidence to suggest that these ancient Polynesians (as well as their descendants) used noni for food; for cloth dye; and most importantly, for its medicinal properties. Numerous papers, citing hundreds of references, show noni to be an extremely popular plant among tropical cultures across the world. In fact, the noni plant became so popular that it eventually was cultivated as a field crops, used for all parts of the plant.
Of course, Indian natives also used Morinda Citrifolia for its fantastic therapeutic benefits: Most of the plant is reported to possess medicinal properties. The root is used as a cathartic and febrifuge (fever-reducing agent), and applied externally to relieve pain in gout. Leaves are considered a tonic and febrifuge; they are used as a healing application for wounds and ulcers; the juice of the leaves is externally applied for gout.
Fruits are used for spongy gums, throat complaints, dysentery, leucorrhea (abnormal menstrual bleeding) and sapraemia (poisoning of the blood by bacterial putrefaction). " Numerous other reports provide a detailed picture of precisely how noni has been used throughout the years.
In Fiji, the fruit is eaten either raw or cooked. "Niue Islanders ate it regularly, and I have been told that the Filipinos made a jam from it, preferring the taste when it was fermented ". Other sources report that Australian aborigines were very fond of the fruit. In Burma, the unripe fruits were cooked in curries, and the ripe fruits were consumed raw with salt. Even the seeds were roasted and eaten. (Noni fruits) are used in Nigeria in the treatment of fever, malaria, yellow fever, jaundice and dysentery. "Still other histories report that "The over ripe fruit is stated to be used as an emmenagogue (encourages vomiting), and is recommended by Rumpf for dysuria (painful urination) and the fruit for diabetes. The fruit is sometimes used internally in various preparations for swollen spleen, liver diseases, coughs and a slightly laxative preparation.
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