Dehydrated food became a major source of the American diet during World War I. When our country actively entered the War in 1917 - sending troops and a steady stream of supplies to Europe - dried food made up a good portion of nutritional supplied that were shipped abroad. Billboards of the time shouted the slogan: "Food will win the War." Dehydrated food did its share!
As the Roaring '20s, "the era of nonsense," rolled in with its flappers and speakeasies, interest in drying food dropped off. It rekindled as the 1930s Great Depression crashed down upon the nation. People couldn't afford or find the supplies needed for canning so many returned to drying to preserve what food they had. The urgent requirements of war supplies and materials set off another surge of drying during World War II. Food was rationed and every bit preseved as a step toward victory. With the rationing of sugar and the disappearance of canning supplies, homemakers relied heavily on drying as their main method of food preservation. The federal government developed a self-help program which made solar dehydrator plans available to citizens so they could dry their "Victory Garden" goods. Many commercial drying plants opened in this country to provide the necessary food for the free world. Dehydrated produce was a practical way to supply overseas troops; it was lightweight, easy to transport, and did not spoil. In fact, dried food continues to be used today by the armed forces and the space program.
When people talk about Moringa oleifera, they talk about the super-dense nutrients. You’ll hear that Moringa leaf powder is an outstanding source of vitamins and minerals, and if you’re talking to a real expert, you might learn about its impressive antioxidant and Omega-3 profile.
Moringa is a multivitamin in a leaf, no doubt. But few know that Moringa has an ancient and impressive history as a botanical medicine. Natural medicine practitioners around the world have used Moringa for hundreds - if not thousands - of years to treat and prevent a wide range of conditions.
Moringa is wonderful for diabetes and pre-diabetes; it lowers blood sugar, protects the pancreas and helps to prevent insulin resistance.
For weight-loss, Moringa lowers and levels out blood sugar, helping to manage appetite, sugar cravings and energy.
Moringa leaves improve digestion, help to heal ulcers and benefits for heart .
The rich leaf pigments protect eyesight. In fact, the nutrients in Moringa mirror those in commonly prescribed for patients with macular degeneration. These same plant pigments protect our skin from radiation as well, moderating the effects of the sun.
Perhaps most exciting of all, Moringa leaves have demonstrated benefits for heart disease: they lower blood pressure, reduce cholesterol and protect heart tissue. This is so important in a country where heart disease a top cause of death.
Moringa is a well-known aid for new mothers. Even quite a small quantity has been shown to increase milk supplysignificantly