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    Home > Food News > Sweetener News > There are 6 kinds of flavors from one ingredient. Only sweetness means good health. What flavor can you taste?

    There are 6 kinds of flavors from one ingredient. Only sweetness means good health. What flavor can you taste?

    • Last Update: 2022-09-08
    • Source: Internet
    • Author: User
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    Original title: There are 6 kinds of tastes from one ingredient.


    Moringa seed is known as the mother of an extreme plant because it is the seed of the African Moringa tree, which is native to extremely harsh natural conditions


    Moringa seeds look very strange.


    You don't look at it as unusual, in fact, it is very easy to serve.


    Moringa seeds are known as one of the world's three treasures.


    Moringa seeds have six flavors: sweet, bitter, sour, astringent, vomit, and fishy; everyone's physique is different, and the taste of eating is also different


    It is normal to feel sweet when eating Moringa seeds


    The normal body eats Moringa seeds with pure sweetness, and people without sub-health feel as fragrant as sunflower seeds


    If there is a preference for the following five flavors, you will know the symptoms, and the diet will improve for a period of time


    If there is a bitter taste, it is likely to be caused by strain on liver function;

    If the sour taste is caused by a weak heart;

    If there is astringency, it is often caused by the imbalance of the spleen, intestines and lungs;

    If vomiting occurs due to cranial nerves and weakness;

    If there is a fishy smell, it is caused by the deficiency of the kidneys and bladder


    When we first eat moringa seeds, we will feel a certain bitterness, but then there will be a certain sweetness.


    Moringa seeds are not harmful to the body to eat other flavors


    There are six flavors of Moringa seeds.


    Precautions for eating Moringa seeds:

    1.


    2.


    3.


    4.
    Some people are allergic to Moringa seeds, and such people are not suitable for consumption
    .

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