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DISCLAIMER: This SACRED HEALING 7 HERB CENTER web site is for informational purposes only, and is not intended to diagnosis, treat or cure any physical, mental or medical problems, nor as a substitute for medical supervision by a licensed health- care professional; but to offer a variety of alternative healing modalities, information, and tools, to help the visitor in their quest to enhance their natural healing abilities for their mental, physical, emotional and spiritual growth and well-being.

Herbs are Nature's Medicine?

Haritaki Fruit
In India, myrobalan is also called Haritaki.  Hari means that which steals" and taki means "that which cleans and enhances the glow of the skin." That is the etymological breakdown.  The basic idea is that Haritaki is that fruit which removes all diseases from the body and brings a luster and shine to the skin. A fairly formidable fruit - no doubt. What it does: Haritaki fruit is sweet, sour and astringent in taste, as well as slightly bitter and pungent.  It is hot in action. It strengthens immunity while exerting a mild laxative effect.  Haritaki fruit embodies all tastes except salt, one of the many reasons it is designated in TAM as a rasayana tonic, good for health and long life. It is also tridosagna, meaning it can be used with any type of health imbalance.  Furthermore, itis an anulomanum - a mild laxative that aids digestion.  Haritaki is used to nourish the heart, liver and kidney, and to treat diseases of the eye, for which it is used both internally and externally.  The fruit of the Haritaki plant is harvested when green.  It is said to have a complex flavor that includes sweet, sour, astringent and bitter aspects. It may be eaten raw, dried, boiled, or divided into parts, with its skin, seed, and flesh each used to treat different ailments. It is commonly sold in markets and health food stores, and may be acquired whole, dried, in powdered or table form, or as a liquid.

If we review all the herbal formulations in Ayurveda's all classical texts, we will find haritaki to be one of the most frequently used Ayurvedic
 herbs. In most of the compounds it is used as minor adjunct. In many others it is used as the foundation base of the entire formula - like in most of the electuaries or jams. It is the one of the prominent herb in formulations for asthma, cough, tonics, skin diseases, abdominal disorders.


To prepare HARITAKI WATER: put 1-2 dried fruits in a bottle (cut stem ends first-saw off with serrated knife) with water. Drink throughout the day and refill. On second day when fruit is soft eat one (per day). Replace the fruit and refill the bottle for 30 days. (You can crush the fruit when soft and mix in juice or smoothie.) 

Personally, I drop 2 fruit in a gallon of water in the morning (or night), let sit for 12 hours (at room temperature) - then begin drinking.  After 24-36 hours I refrigerate whatever water's left, and repeat the process with the same two fruit.  I do this maybe twice a week.

Suggestion - drink a full glass within 20min of waking - then another within 1 1/2 - 2 hours. This will flush your system, refresh your organs, hydrate your entire system, restore regularity to the bowels, and jumpstart your energy for the day. Drink another glass mid-day; another upon returning home and again before bedtime.

BENEFITS (as listed on my label) - removes obstructions from channels; promotes fearlessness; nervine tonic, promotes brain functions and intelligence; preserves vital force in body; promotes longevity and youthfulness; relieves and corrects gastrointestinal ailments; detoxifies bod, aids in elimination and colon health; strengthens sense organs; nourishes the heart, liver, spleen; treats internal and external disease of the eye; improves memory; improves urinary health; normalizes excess body fat; corrects flatulence, nourishes blood; rejuvenating.

  • Haritaki should be sparingly used by lean individuals and pregnant women.
  • It should be avoided in severe debility, mental depression, while fasting and vitiated pitta conditions.

Plant Chemicals 
(+)- tannic acid, chebulinic acid, gallic acid, resin, anthraquinone, sennoside, mucilage, chebulin, terchebin, palmitic acid, stearic acid, oleic acid, linoleic acid, arachidic acid, behenic acid. 

Uses & Benefits of Haritaki
  • Haritaki has laxative, rejuvenative, purgative, astringent and dry properties.
  • The paste of its fruit is effective in reducing swelling, hastening the healing process and cleansing the wounds and ulcers.
  • The paste gives relief to the eyelids, in case of conjunctivitis.
  • Gargling with haritaki decoction helps in stomatitis, oral ulcers and sore throat.
  • It serves as a good astringent for loose gums, bleeding and ulceration in gums.
  • The herb is used in preparing ‘Triphala’ that is used for hair wash, brush teeth in pyorrhea and treat bleeding gums.
  • Regular consumption of haritaki powder, fried in ghee, promotes longevity and boosts energy.
  • It responds well to gastrointestinal ailments, tumors, ascites, piles, enlargement of liver-spleen, worms and colitis.
  • Powdered haritaki, mixed with jaggery, works well in gout.
  • Its powder, when mixed with honey and ghee, is an effective remedy for anemia.
  • Haritaki is combined with sunthi powder and given with hot water to lighten asthma and hiccups.
  • Its decoction, when taken along with honey, is of great help in hepatitis and obesity.
  • The herb improves memory and is salutary in dysuria and urinary stones.
  • Haritaki helps in improving appetite and helps in digestion.
  • It is a good nervine and helps in nervous weakness and nervous irritability and promotes the receiving power of the five senses.
  • Since it is anti-inflammatory and astringent, it is helpful in urethral discharges like spermatorrhea and vaginal discharges like leucorrhea.
  • Haritaki should be sparingly used by lean individuals and pregnant women.
  • It should be avoided in severe debility, mental depression, while fasting and vitiated pitta conditions.
{SOURCE: http://www.iloveindia.com/indian-herbs/terminalia-chebula.html }

As one of the richest sources of natural antioxidants, MORINGA has approximately 46 antioxidants, and contains various other nutrients, and also rich in vitamins, minerals, amino acids and flavonoids. MORINGA is an excellent supplement for BREASTFEEDING MOMS (increases and enriches milk production), SENIOR CITIZENS (acts as a nutrient powerhouse for Senior’s diet), and ATHLETES (improves hemoglobin content of the blood and overall metabolic activities). As a SKIN FOOD (Moringa Seed Oil) Moringa leaf extract’s high vitamin, mineral and antioxidant content nourishes the skin, reduces damage caused by free radicals, creating healthy and radiant skin tone.

Just a few of the other many benefits of Moringa Oleifera include increased flexibility, improved sensory perception, better sleep cycles, decreased depression and anxiety, and improved memory.  It has been usd ot help those with diabete, arthritis, high blood pressure, and even cancer.

Moringa Leaf

[moringa leaf]

The leaves of the Moringa oleifera plant have been used as food and in medicinal preparations for centuries. Modern medical research also bears out the value of these versatile leaves, making them a valuable natural resource for a wide range of uses in the medical and nutritional field. Because the Moringa plant can be grown in climates where other food plants might struggle, including semi-arid and tropical areas, its leaves can serve as a nutritional supplement  to people in regions where naturally occurring food sources are scarce. The Moringa plant can also survive on very little water; a definite advantage in many areas where desertification and climate change are creating widespread malnutrition among the inhabitants.


Nutritional value

Moringa leaves are especially useful in combating hunger since they can be dried and transported easily and provide much needed protein and Vitamin C, along with numerous other nutrients, vitamins and minerals. The leaves are particularly useful for infants, young children and nursing mothers, since they contain significant amounts of calcium, proteins and other vital elements for growth and healthy development. Where fresh Moringa leaves are available, they are typically cooked in a similar way to spinach or other greens, and served as a side dish with other foods or as a nutritive main course. They can also be used raw as a salad green and combined with other leafy vegetables or grains. Dried leaves are usually sprinkled on other foods to increase their nutritional value or taken in supplement form or in a steeped tea, though the latter may lose some of the food value if the leaves are not also consumed with the drink.


Traditional Ayurvedic uses for the moringa leaf

Ayurveda is the most commonly practiced form of traditional medicine in India. Practitioners of Ayurvedic medicine incorporate the Moringa leaf into many of their healing techniques.

The moringa leaf has been used in Ayurveda to treat:

Gastrointestinal upsets including ulcers and diarrhea
Minor respiratory difficulties
Eye infections
Poor nutrition
Inner ear infections
Skin infections when used as a topical application


Modern medical uses

A number of peer-reviewed research studies provide support for the use of Moringa leaves in therapeutic applications. The Moringa leaf contains powerful antioxidants that have proven their effectiveness against cancer cells in the laboratory environment; additionally, Moringa leaves increase milk production and the nutritional value of the milk in nursing mothers. Moringa leaves are also used therapeutically to treat high blood pressure  with good results.


Other uses for moringa leaves

Moringa leaves have been used as food for stock animals and even in fishery applications in order to provide more nutrition. The high protein content of the Moringa leaf helps animals to grow more quickly, and Moringa leaves are far cheaper than most other sources of protein for fish and farm animals. Moringa leaves have also shown great promise in enhancing the growth of other plants; an extract of the leaves diluted in ethanol can increase the sturdiness of the plant as well as the number and size of the fruit produced, enhancing the overall harvest and improving the productivity of agricultural endeavors.

The potential value of Moringa leaves in diet and agriculture cannot be overestimated. The leaves of the Moringa plant offer a wide range of health and nutritional benefits while providing solid results for a number of other agricultural and livestock activities.


Moringa Oleifera Leaves Medicinal uses:

Antimicrobial / Biocidal Bacterial
Urinary Tract Infection
Epstein-Barr Virus (EBV)
Herpes  Simplex Virus (HSV-1)
Other / Not Attributed to a Specific
External Sores/Ulcers
Cancer Therapy / Protection Anti-tumor
Circulatory/Endocrine Disorders Anti-anemic
Digestive Disorders Colitis
Ulcer / Gastritis
Inflammation Rheumatism
Nervous Disorders Headache
Reproductive Health Lactation Enhancer
Skin Disorders Antiseptic
General Disorders/Conditions Catarrh

 This information is based on the article published at Johns Hopkins School of Medicine, by Jed W. Fahey, Sc.D.

Moringa oleifera: A Review of the Medical Evidence for Its Nutritional, Therapeutic, and Prophylactic Properties. Part 1. By Jed W. Fahey, Sc.D. Johns Hopkins School of Medicine, Department of Pharmacology and Molecular Sciences, Lewis B. and Dorothy Cullman Cancer Chemoprotection Center, 725 N. Wolfe Street, 406 WBSB, Baltimore, Maryland, USA 21205-2185

Read full article

List of Chemicals Present in the Moringa Leaf:

Chemical Lo PPM Hi PPM
ASCORBIC-ACID  2200 8800
ASH  23000 92000
CALCIUM  4400 17600
CARBOHYDRATES  134000 536000
CHOLINE    4230
FAT  17000 68000
FIBER  9000 36000
IODINE  0.05 0.7
IRON  70 280
OXALATE    32400
PHOSPHORUS  700 2800
PROTEIN  67000 268000
SULFUR    1370
WATER    750000

 SOURCE: www.themoringa.com