6 out of 10 Indian dietitians recommend or have recommended Moringa leaf powder to their clients.
But how will moringa help if very little is absorbed by the body?
This study shows that only 20% of the calcium available in Moringa leaves is actually bioavailable to the body.
This means less than 20% is actually absorbed.
It doesn’t matter whether you cook it or eat it raw. The 20% number remains the same.
One of the culprits is oxalates.
Oxalates are anti-nutritional factors which bind to the calcium, make it insoluble and push it out of the body.
You know what else oxalates affect?
So if you are using Moringa leaves or leaf powder as a way to improve calcium and iron for your patients…
… you may have to think again.
How can you improve absorption?
By fermenting fresh Moringa leaves to remove oxalates.
This article shows that fermentation can reduce oxalate content by 50% to 70%!
The result?
Check out this paper titled “Fermentation improves calcium bioavailability in Moringa O. leaves.”
The paper says that bioavailability increase 2x.
How do you ferment Moringa leaves?
You can use a starter culture using this method or learn about LAB fermentation on this website.
The basic ingredients are the same: fresh Moringa leaves, salt and water.
We learned this trick in 2018, and have spent 3 years perfecting the way we ferment Moringa.
Today, we use it in our beverages for gut health or diabetic health.
If you want to save yourself the effort of finding good Moringa leaves and days of fermentation…
….just email me on harsh.doshi@hatabevtech.com and I’ll send you a few sample from my end.