It has been claimed that Noni should not be aged. Is there any danger to aged Noni?
Nature’s Treasure Noni undergoes a natural aging process for 8 weeks because we use the traditional method of ageing that has been used safely in the South Pacific for 2000 years and in Hawaii for 1500 years. The ageing process allows the fruit sugars to transform to organic acids, producing a stable, low pH product, which does not undergo fermentation or spoilage. Many natural products are made using ageing methods. Among these are vinegar, several soy products, and pickles. It is well known that ageing may even contribute to the many benefits of Noni that have been recorded through the centuries. It is documented that ageing stabilizes the finished Noni juice, and that the low pH prevents the growth of undesirable microorganisms. Most of the scientific studies on Noni have used aged Noni.
