It has been claimed that Noni should not be fermented, that it is dangerous. Is there any danger to fermented Noni?
Noni Pacific undergoes a natural aging process which is sometimes referred to as fermentation. We use the traditional method of aging that has been used safely for the last 2000 years. Many natural products are made using aging/fermentation methods. Among these are vinegar, several soy products, and pickles, to name a few. It is well known that the aging may even contribute to the many benefits of Noni that have been recorded through the centuries. It is documented that aging 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 juice.
