What is moringa powder?
Soy products get put in everything from biscuits to jellies, but they create severe allergic reactions in some persons. There are no reported allergic reactions to moringa leaves, There are plenty of compounds in plants, which can cause unwanted secondary effects. But everyone has different reactions towards taking the same vegetables. For example, some people get gas troubles with cauliflower.
Proteases are specific enzymes that are important in protein absorption can break down proteins. Trypsin takes an active role in body’s ability to digest protein. In the forests, plants make protease inhibitors as a defense mechanism, refraining animals from eating them. Researchers have not taken up many studies on trypsin inhibitors in moringa. Researchers have carried out studies with low number of samples. They concluded that protease inhibitors seem to be present in moderate levels in moringa oleifera leaves.
Some protein source foods, such as soybeans, are used for their trypsin inhibitors. In fact, many legumes with high protein content are not suitable for edible purposes. This happens due to their high levels of trypsin inhibitors and other anti-nutritional factors. Moringa oleifera herb powder does not exhibit indigestion which is different from many of the plant species. This is based on available evidences and a long history of consumption by rural population in India, Srilanka and Philippines. Moringa oleifera leaves do not have trypsin inhibitors at side-effect producing levels.
Moringa oleifera dried leaf powder supply all beneficial nutrients required for a balanced diet. The powder is manufactured in a low temperature to retain the nutrients in fresh leaves. The leaves are hand harvested and care should be taken to avoid dew drops on the leaves. If dew is left on leaves it results in rotten conditions during transportation to the factory that manufactures powder, tea and capsules. Manufacturing process is started within 6 hours after harvesting. In case leaves are dried at controlled low temperature, the end products will offer more nutritional value than fresh leaves.
Lactose intolerance is common among Asians, affecting more than 90 % of adults in specific communities. People with Northern Europe ancestry have a 5% rate of lactose intolerance. They cannot get proteins from this source. Moringa oleifera powder seems to be one source of protein that these people can take safely.