Hawaiian noni products are available today in a startling variety of options. You can buy noni juice, noni powder, noni tonics and even noni for pets, although not all of these noni products are created equally. You see, the noni plant, or Morinda citrifolia L., has had a long history of use as an important medicinal plant throughout the tropics for hundreds of years. The best Hawaiian noni supplements are those which were created utilizing these traditional methods.
The Historical Uses of Hawaiian Noni Products
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The noni plant is considered to be one of the most important medicinal plants among many Pacific Island societies. Indeed, noni was actually one of the 20 or so "Canoe Plants" brought along by early Polynesians to start their new lives on the Hawaiian Islands. Given the diversity of uses for this hardy evergreen, and its ability to survive in an extremely wide range of environments, noni's history as a staple amongst Pacific Islanders makes a lot of sense.
Historically, every part of the noni plant is utilized. Roots and bark can be used for dyes and medicines; the trunk can be utilized for light construction, firewood and tools; leaves and fruits can be used for food and medicine. Oils pressed from the seeds can be rubbed into the hair as an insecticide. A poultice made from the fruit or leaves has been used to alleviate rheumatism, surface wounds and deep bruising. Drinks made from the noni fruit and leaves are traditionally used as a general febrifuge and analgesic, and have been applied toward the treatment of intestinal worms, constipation, malaria and digestive issues, just to name a few.
Ethnobotanical knowledge of noni has opened the gateway of exploration for modern researchers. Contemporary science is investigating noni's usefulness for a wide range of ailments and conditions including: diabetes, allergies, arthritis, asthma, burns, cancer, cardiovascular disease, chronic fatigue, digestive problems, endometriosis, fibromyalgia, hypertension, immune deficiency, muscle and joint pain and polio. However, in all cases, the potency of noni's healing components is determined by how the fruit is harvested and processed.
The Traditional Fermentation Process of Hawaiian Noni Products
While the entire noni fruit can be ingested fresh off the tree, it is more common to drink noni juice after it has been allowed to ferment. Fermentation is a natural aging process that increases the quantity and quality of naturally occurring beneficial microorganisms. These beneficial organisms include enzymes, yeasts and bacteria.
Traditionally, white ripe noni fruit is harvested and placed in an anaerobic container for 3-6 months. No water, yeast, bacteria, sugar or nutrients are added. The fruit is aged in small batches, to ensure quality. Over time, the noni juice naturally separates from the fruit and collects in the bottom of the container. Assuming that this fermented juice is uncontaminated and has a low pH, it will store well at room temperature without pasteurization. Naturally fermented noni juice retains the highest quantity and quality of beneficial components.
Modern-Day Producers Keeping the Tradition of Hawaiian Noni Products Alive
In the modern world, traditional methods of noni preparation have married with contemporary knowledge to create high quality noni supplements, which retain both their potency and purity in their commercially available form. Obtaining Hawaiian noni products created from this process is as simple as knowing what to look for.
Look for producers with a background in traditional Hawaiian medicine, who utilize only noni fruits which have been organically grown. In general, you want noni which has been aged in small batches, created by local producers. The noni product should be made with 100% pure noni, without the use of any additives. Noni should be allowed to ferment naturally, and like wine, the longer the better. It should be cold-pressed rather than pasteurized to retain its potency, and noni juice should NOT be made from reconstituted or powdered noni.
As we understand more about the effect that various chemicals, pollutants and processing has on our health and the nutritional value of our food, the wisdom in utilizing methods of preparation which have stood the test of time becomes apparent.
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