Which type of pure Noni juice is better, fresh or fermented (traditionally aged)?

Q:I know now to stay away from TAHITIAN NONI juice because it’s all marketing hype and the distributors seem to be more interested in the revenue the company has rather than putting out a decent product. At least that is how I see it after talking with a TNI distributor and reading the ingredients on the bottle label. I want pure Noni juice, and yes, I know the taste is horrible, but which type is best. Thank you in advance.
More Answers to “Which type of pure Noni juice is better, fresh or fermented (traditionally aged)?
Great question! I am new to Noni juice and heard about it from a co-worker who is a Tahitian Noni Distributor who like the guy from 4Life trying to peddle yet another “pyramid” scheme on this bulletin board is doing a disservice to us who just want the product we are looking for a reasonable price. I am sick and tried of these knuckle-heads trying to tell me they have a better way just to find out its another network of overpriced products.The Web site that was site does have an excellent explanation, unfortunately some of the people on my email list could open it because it is a pop-up window. I went ahead and cut-in-pasted the text. I hope the folks at Tru Noni don’t mind. After you read it, I doubt you will want to drink fermented Noni juice!From www.trunoni.com without permission:Most people prefer to eat a freshly picked apple, like the one on the left. But some may enjoy the interesting texture and flavor of an apple that has been ripening for awhile on the right. To you, we just have to ask the same question we would ask someone who buys fermented Noni juice — “why?””Fermented or aged” Noni juice is made from over-ripe fruit that has been put into large plastic containers and rotted, from between 2 to 6 months, before being bottled. In the “old days,” before refrigerators were invented, the Hawaiians drank fermented Noni juice like this because there was no other choice.Today, some local Hawaiians who grow their own Noni fruit make the age-old recipe of fermented Noni. They pick the Noni fruit and put it into an empty glass jar that they leave outside until the Noni is needed. The taste and smell of the resulting Noni juice can be really nasty.There is no scientific study or proof to show fermented Noni juice, made from rotten Noni fruit, adds any additional benefits to the chemistry of the juice. The fermentation process involves enzymatic degradation of the bioactive components of the juice, which in the case of Noni breaks up the polysaccharide chains that are so useful for cellular health and are believed to play an important role in Noni’s ability to stimulate the body’s natural immune defense system.At TRU NONI, we believe fresh Noni juice is better. That is why we produce smaller batches of Noni juice that we press from the ripe Noni fruit found on the North shore of Oahu and the Big Island of Hawaii, put it into large shipping totes and immediately refrigerate it to stop it from fermenting.The large shipping totes are then loaded onto refrigerated containers and shipped by sea to the mainland where the Noni juice is “flash pasteurized.” This quick process kills any remaining pathogens for your safety, and then the Noni juice is put into 32-ounce glass bottles hot, and tightly sealed for freshness.Just stop and think about it for a moment — would you rather put juice from rotting fruit into your body or from freshly picked, ripe Noni fruit? Noni juice is a very tricky product to buy because there are many companies competing for your dollars. You have already jumped one big hurdle by identifying TAHITIAN NONI juice as hype. Many people miss the real power of Noni juice because they meet some over zealot TNI Noni pusher who talks more about the company’s revenues than what is in the bottle.To answer your question about the two types of Noni juice, fresh Noni juice and fermented Noni juice I found a site that will give you the best answer I have seen at www.trunoni.comScroll down to the bottom of the page and you will see the link that opens up a popup window that goes into a very clear and concise explanation why fresh Noni juice is better for you than fermented Noni juice. They ask the question, would you reach for a fresh apple to eat or an apple that has been rotting for six weeks? It helped me to answer your question in a “New York Minute”.I hope this helps you!
What if you know about a product better that Noni? Would you use it? Transfer Factors help you raising your inmune system by 437%, while Noni juice raisesit by just 15%. It is commercially sold as Transfer Factor Plus. It is worth the try.
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