The Moringa is also known as the tree of life and is part of the traditional medicine of India, Ayurveda . It is native to India, Afghanistan, and Pakistan, but thanks to its extraordinary properties, it has become so popular that it is now cultivated in many other parts of the world.

Ginger is a popular ingredient in cooking, and especially in Asian and Indian cuisine. It has also been used for thousands of years for medicinal purposes.

The root or underground stem (rhizome) of the ginger plant can be consumed fresh, powdered, dried as a spice, in oil form, or as juice. Ginger is part of the Zingiberaceae family, alongside cardamom and turmeric. It is commonly produced in India, Jamaica, Fiji, Indonesia, and Australia.

It is available fresh and dried, as ginger extract and ginger oil, and in tinctures, capsules, and lozenges.


– Relief of Arthritis

– Protection against cancer

– Lower Cholesterol

– Reduce or eliminate a headache

– High pressure

– Protects the liver

– Against anemia

– For the stomach


– Stroke and Heart Disease

– Indigestion and Nausea

– Malabsorption

– Compromised Immunity and Respiratory Function

– Bacterial Infections

– Fungal Infections

– Ulcers and GERD

– Pain

– Cancer

– Diabetes

– Cholesterol

– Arthritis

MORINGA AND GINGER have been used to combat multiple diseases and have always yielded excellent results, recent studies have shown that if these two ingredients are used in combination and in the right portions, their effect is much faster and more effective.

Here’s how to prepare the remedy:


-85 g fresh ginger

-10 pretty green moringa leaves

-A teaspoon of honey (optional)

-4 cups water


Wash ginger root very well and cut into slices, boil them together with the 4 cups of water for 10 minutes, turn off the heat and add the moringa leaves, cover and let stand for 5 minutes.

Strain the mixture and you’re ready to drink. If you wish you can add a teaspoon of honey. Take this infusion one cup in the morning and another before bed.

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