Masters of Health Magazine August 2022 - Page 82

Scientific research has identified over 165 beneficial compounds in the raw pulp of Noni. However, Noni fruit is tricky because of fermentation that destroys most of the potency and benefits. The fruit goes from a ripe mature fruit to a fermented fruit very quickly. One of the effects of fermentation is to reduce the number of sulfur-containing esters in the fruit, as these are converted into volatile compounds and lost. In fact, Dr. Brian Issell conducted cancer research for 10 years at the University of Hawaii using only pure non-fermented Noni fruit. According to Dr. Issell, “If fermentation is allowed, then a different chemical profile is present.” In other words, Noni’s potency and beneficial compounds are destroyed through fermentation.

Steve’s challenge was how to prevent the fruit from fermenting. His quest was a 50-year journey of research and development, ultimately building a unique low-heat (below 115 degrees F) dehydration process. To be FDA compliant, Steve had independent lab tests conducted in California that showed that their unique process locked in the 165 beneficial compounds found in the raw pulp of Noni. The Lab tests showed that his Noni Fruit Leather has a 2-year shelf life not refrigerated and is 14 times more potent than fermented Noni juice.

Using only mature ripe non-fermented Noni that is grown on the certified organic family farm and keeping the drying temperature below 115 F preserves the maximum beneficial qualities without the use of additives or preservatives.