This is a testimonial from Eliseo "Cheo" Torres, PhD, Vice president of Student Affairs at the University of New Mexico
 

"Growing up in south Texas I became familiar with Chaya from an early age. Many people along the Texas/Mexico border regularly consume Chaya for its' nutritional benefits as well as for its traditional curative properties. The Mexican community makes drinks with Chaya and fresh juices as well as in tea in both fresh plant and dry plant forms. In the Yucatan peninsula fresh Chaya leaves are eaten in tortillas, tamales, and soups in addition to being a regenerative tonic.

In my later professional career in at Texas A&M University-Kingsville, I worked in collaboration with Dr. Joseph Kuti as co-researcher in analyzing Chaya's amazing vitamin and mineral properties. Those were later published in an article titled, "The Potential Nutritional and Health Benefits of Tree Spinach".

Dr. Kuti has since confirmed that the hydrocyanic content of Chaya is nullified by basic processing such as chopping, blending, powdering, drying, and low-level heating in fresh or dry leaf form.

My many years of travel throughout Mexico has taught me a lot about traditional Mexican healing and foods such that I am a true believer in the contribution Chaya can make to our physical health. Chaya can also be cultivated easily in the hot tropics of the world which assists local small farmers there. I therefore can testify to Chaya's overall health benefits as observed in our traditional communities to the south."