[Latin Name] Taraxacum officinale

[Plant Source] from China

[Specifications] Flavones 3%-20%

[Appearance] Brown fine powder

Plant Part Used:Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Function]

(1) It is a general stimulant to the system, but especially to the urinary organs, and is chiefly used in kidney and liver disorders;

(2) Dandelion is also used as a remedy for hemorrhoids, gout, rheumatism, eczema, other skin conditions, and diabetes.

(3) Dandelion is used to treat chronic ulcers, stiff joints, and tuberculosis. It is also used to induce milk production in nursing mothers and to soothe inflamed breast tissue.

[Pharmacological effects]

(1) the antibacterial action: made of injection to extract the dandelion staphylococcus aureus and have strong hemolytic streptococcus pneumoniae, to kill, meningococci, diphtheria bacili, pseudomonas aeruginosa, proteus, dysenteric bacili, typhoid bacillus and card he also must kill staphylococcus, fungi, viruses, and some of the leptospira bacterium.

(2)other function. Advantageous bravery,diuresis and bitter soa, mild diarrhea inferior.

[Applications]

Dandelions extract injection, decoction, tablet, syrup, etc for a variety of infection are dampness.the curative effects, including the upper respiratory tract infection and chronic bronchitis, pneumonia, contagious hepatitis, urinary tract infection, surgical disorders, surgery, dermatology inflammation and sepsis inflammation, typhoid, biliary feeling, mumps, etc.

Why You Must Never Throw Away Sprouted Garlic!
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A bright green shoot on a garlic and we just show dustbin to it. But have you ever thought that you can use sprouted garlic? Yes, it is true the sprouted garlic is actually more medicinal and nutritional than the normal garlic bulb.

Amazing Benefits of Garlic!

Garlic is a medicinal gem and there is no doubt in it. It consists of antiviral, antibacterial and antifungal properties which make it a prime ingredient in alternative treatments for various diseases.

It is mainly used to reduce blood pressure, maintain right cholesterol level and prevent heart diseases. It is also helpful to fight cancer and boosts the immune system. It is used as a key treatment to treat non-poisonous snake bites and viral infections.

The medicinal properties of garlic are due to the active compound allicin present in it. It helps to lower down the level of tumor necrosis factor-α (TNF-α). It also fights high levels of insulin, triglyceride, glucose and uric acid in the blood. It plays the main role in the improvement of insulin sensitivity in diabetics.

How Sprouting Makes It Better!

It is common among many restaurants that they use sprouted nuts, seeds, grains and beans to enhance the taste of the dishes. It is true that sporting improved the texture and taste of some ingredients. Additionally sprouting foods increases the antioxidant activities and phenolic content.

When the seeds or grains are sprouting it is very susceptible to viral, bacterial and insect attacks. This causes it to produce a variety of chemicals which are known as phytoalexins. These chemicals help the food to defend themselves and prevent the microbial growth.

The extracts from a sprouted garlic has tested and found to protect the cells from various kind of damaging substances. Thus, the study concluded that sprouting is a useful way to improve the antioxidant properties of garlic.

Therefore, a sprouted garlic in a soup can be very beneficial for your health. You can still enjoy the benefits of the fresh garlic and when it get sprouted then use that piece also.

As you are aware now, next time if you found a sprouted garlic then don’t throw it away. Use it for your well being and stay healthy always!

Food technologists now have a tool to alleviate these consumer concerns. Steviva Ingredients presents Nectevia, a plant-based syrup designed to naturally sweeten foods and reduce calories. Nectevia begins with organic agave nectar extracted from blue agave, a succulent that grows in the American Southwest and Mexico. The nectar is extracted at low temperatures and mildly filtered. The addition of high- intensity steviol glycosides boosts the sweetness. The stevia component also fulfills the natural label. Steviva Ingredients relies solely on water extraction to isolate the purest components of the stevia plant. No chemical solvents are used. The result is a smooth, clean flavor. Nectevia’s ingredient statement is simply agave nectar and stevia.
This all- natural sweetener is four times sweeter than invert sugar. Agave has a flavor faintly reminiscent of honey. It dissolves quickly in hot or cold liquids so it can easily be incorporated in beverages, sauces and dressings. It serves as a binding agent in cereals and bars.