Noni for you?

Noni Juice is natural, safe and packed with antioxidants. Intake of the juice shows these affects on people:

• Energy, increased
• Mental Acuity, increased alertness
• Muscle, increased body building
• Sexual Enhancement
• Stress, coped better
• Well-being, felt better
  

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Uses in Other Lands

The noni fruit is taken, in Indochina especially, for asthma, lumbago and dysentery. As for external uses, unripe fruits can be pounded, then mixed with salt and applied to cut or broken bones. In Hawaii, ripe fruits are applied to draw out pus from an infected boil. The green fruit, leaves and the root/rhizome have traditionally been used to treat menstrual cramps and irregularities, among other symptoms, while the root has also been used to treat urinary difficulties.

The bark of the great morinda produces a brownish-purplish dye for batik making; on the Indonesian island of Java, the trees are cultivated for this purpose. In Hawaii, yellowish dye is extracted from its root in order to dye cloth. In Surinam and different other countries, the tree serves as a wind-break, as support for vines and as shade trees for coffee bushes. The fruit is used as a shampoo in Malaysia, where it is said to be helpful against head lice.

Fruit Background

Noni grows in shady forests as well as on open rocky or sandy shores. It is tolerant of saline soils, drought conditions, and secondary soils. It therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops. It can grow up to 9 m tall, and has large, simple, dark green, shiny and deeply veined leaves. The richest of the soils in which noni grows are found in French Polynesia Tahiti Nui.

The plant flowers and fruits all year round. The flowers are small and white. The fruit is a multiple fruit that has a pungent odor when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval and reaches 4-7 cm in size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds. Despite its strong smell and bitter taste, the fruit is nevertheless eaten as a famine food[1] and, in some Pacific islands, even a staple food, either raw or cooked.[2] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry. The seeds are edible when roasted.