I am 61 and I have Lupus, back pains and arthritis in my knees and hips. The heat and the humidity in Florida aggravate my condition, making me very tired and achy. I take about 2 ounces per day and my husband really notices it when I am not taking it regularly. The Hawaiian Herbal Blessing Noni juice is very beneficial to me.
Before, it was hard for me to be active at all, including doing simple things like housework and making dinner. Now that I am taking the noni, I don't ache and can swim for exercise 3 or 4 times per week. I have also noticed my moods have improved and my blood pressure is down. I was taking 240mg of Verapamil, a blood pressure medication, and my doctor has now reduced the dosage to 180mg..... Sally Crowley, 61, Florida
Process
  Since 1995, Hawaiian Herbal Blessings, Inc. has been the producer of 100% Pure Hawaiian NONI juice, noni powder and other noni products. We use only the white ripe Noni fruit in our manufacturing. First we select the best ecologically certified organic fruit available on Maui Island, Hawaii. Our process begins with natural fermentation of the ripe fruit for 3 to 6 months. No water, yeast, bacteria, sugar or nutrients are added during the process. When fermentation is complete, the fruit is gently cold pressed at our FDA-approved facility on Maui. This maintains the tradition of the ancient practitioners who used fermented juice to treat their patients. Our company founder studied these methods for many years with the descendants of these practitioners and it is their guidance that we are thankful for as we offer our fine Noni juice and other Noni products to the world.
Why Fermentation?
We are different from other Noni producers and go to great lengths to maintain the quality and potency of our naturally fermented Hawaiian Herbal Blessings Noni juice. Fermentation is a natural aging process that increases the quantity and quality of naturally occurring beneficial micro-organisms. These beneficial organisms include enzymes, yeasts and bacteria. The process is 100% natural. There is no sugar, yeast or nutrients added to the Noni during or after fermentation. Only white ripe Noni will ferment properly. That means harvesting must be continuous, always waiting for only the ripe fruit, as unripe green or yellow fruit will not ferment. Therefore, more time is taken to harvest, prepare and pack our Noni using these time-tested methods than others who press fresh juice from all types of fruit. Like aging a fine wine, we believe the longer the Noni is fermented, the more its potential is realized. After juicing we blend smaller batches for consistency of color and then pasteurize at low heat to stabilize the juice for a long shelf life. We believe that if the ancient practitioners were here today they would be preparing their Noni in the same way.
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