Our team at Pure-Life has been doing our own personal real life research on the natural remedies associated with these amazing plants that we have been cultivating for over 20 years. When we discovered the most recent laboratory research published in ScienceDirect in 2017, we contacted the research scientists directly and would like to thank them for their invaluable help and continued support of our common mission to educate others.
We originally began sharing and offering cuttings from the original Mother Tree from Panama to our gardening friends and customers. We are proud to offer our unique chaya leaf powder in the form of chaya supplements and can't wait to add to our product line!
Traditionally, the word "Chaya" is pronounced with a soft CH as in CHurch, not a hard K as in Kayak. The word Chaya rhymes with Mya (as in Myan). Chaya is is not well known, somewhat rare, and often confused with Chia (Chee-uh) Seeds.
Experts recommend cooking raw leaves for at least 20 minutes in a non aluminum pot before eating. Cooking in aluminum may cause diarrhea. You can drink the broth or use in in soup if it has cooked at least 15 minutes. Best to cook uncovered.
Cooking is essential prior to consumption to inactivate the toxic components; in this chaya is similar to cassava, which also contains toxic hydrocyanic glycosides and must be cooked before being eaten. So, to play it safe, always cook your Chaya leaves in a non aluminum pot uncovered for at least 20 minutes. They are delicious and tender when cooked and you can season them any way you like!