Siberian Ginseng Extract

Key Words: American Ginseng Extract

[Latin Name]  Acanthopanax senticosus (Rupr. Maxim.) Harms

[Specification] Eleuthroside ≧0.8%

[Appearance] Light yellow powder

Plant Part Used: Root

[Particle size] 80Mesh

[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

[What is Siberian Ginseng?]

Eleutherococcus, also known as eleuthero or Siberian ginseng, grows in mountain forests and is native to eastern Asia including China, Japan, and Russia. Traditional Chinese Medicine has used eleutherococcus for reducing lethargy, fatigue, and low stamina as well as increasing endurance and resilience to environmental stresses. Eleutherococcus is considered an “adaptogen,” a term that describes herbs or other substances that, when ingested, appears to help an organism increase resistance to stress. There is strong evidenceEleutherococcus senticosus increases endurance and mental performance in patients with mild fatigue and weakness.

[Benefits]

Eleutherococcus senticosus is a pretty awesome plant and has a lot more benefits that just the graphic above highlights. Here are some of the ones worth mentioning.

1. Energy
2. Focus
3. Anti-Anxiety
4. Anti-Fatigue
5. Chronic Fatigue Syndrome
6. Common Colds
7. Immune Booster
8. Liver Detox
9. Cancer
10. Antiviral
11. High Blood Pressure
12. Insomnia
13. Bronchitis

David’s Recipes – Need a recipe to spice up dinner? Try David Venable’s Chicken Mole. Using Mexican Chocolate, this dish will wow your dinner guests. For more of David’s recipes: https://qvc.co/XzmmsJ

Mole is a traditional Mexican sauce that’s filled with rich and complex flavors. Typically paired with chicken or pork. There are many different types of mole sauces and usually include a wide variety of peppers. Soaking the dried peppers is a necessary step that helps to rehydrate the skins of the peppers, making them moist and tender enough to blend in the sauce. The secret ingredient of the mole sauce is actually chocolate. Take the time to find authentic Mexican chocolate because it’s made with spices like cinnamon, nutmeg, all spice, and even some chilies. It’s essential for giving you a rich and flavorful mole. I also use this special chocolate to make my Mexican Hot Chocolate recipe. You’ll only need a few additional pantry staples to make that recipe happen and you can find that recipe by searching David’s recipes on QVC.com. Serve the chicken mole with some rice and fried beans and you’ve got a dish that’s sure to wow and you will have everyone wondering what the secret ingredient is.

Ingredients:

3 dried ancho chili peppers, stemmed & seeded
1 dried guajillo chili pepper, stemmed & seeded
4 Tbsp oil
1 Tbsp whole blanched almonds
1 Tbsp raisins
1 Tbsp raw pumpkin seeds
1/2 of 1 corn tortilla, cut into 4 pieces
2 tsp garlic, chopped
1/3 cup onion, diced
1 cup canned diced tomatoes
1/8 tsp anise extract
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp ground black pepper
1 tsp salt
Pinch of cloves
3-1/2 cups chicken stock
1-1/4 oz Mexican chocolate, chopped
6 (6-8-oz) chicken breast
Additional salt and pepper, for seasoning
cilantro, chopped, for garnish
Preparation:

1) Place the peppers in a bowl with hot water and let them sit for 1 hour. Drain and set the soaked peppers aside.
2) Preheat the oven to 350°F.
3) Combine 1 Tbsp oil, sesame seeds, almonds, raisins, pumpkin seeds, and corn tortilla pieces in a small bowl. Spread the mixture on a baking sheet and toast in the oven until golden brown, about 15 minutes.
4) Heat 1 Tbsp oil in a 2- or 3-qt saucepan over medium heat. Add the garlic and onions and sauté until they begin to soften. Add the tomatoes to the pan and let simmer for 2–3 minutes.
5) Next, add the drained peppers, toasted mixture, anise extract, cumin, coriander, black pepper, salt, cloves, and 3 cups chicken stock to the pan and simmer for 1 hour.
6) Puree the mixture in a blender, in batches, adding the chocolate as you blend. Push the sauce through a fine mesh sieve or a piece of cheesecloth into a bowl.
7) Season the chicken breasts with additional salt and pepper. Heat the remaining 2 Tbsp oil in a large sauté pan over medium-high heat, and then place the chicken in the pan. Brown on both sides and place them in a 9” x 13” baking dish.
8) Deglaze the sauté pan with 1/2 cup remaining chicken stock and add to the finished sauce. Pour the sauce over the browned chicken breasts, cover the baking dish, and braise in the oven for 45 minutes.
9) Remove the cover and then braise for an additional 15 minutes. Using two forks, shred the chicken breasts and toss with sauce. Serve over steamed rice and garnish with cilantro. **

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Click on the link above for a free user manual on buying dietary supplements!

Glaucoma is the number 1 or number 2 leading cause of blindness in the world. It develops as fluid in the eye puts pressure on the optic nerve, and this leads to vision loss.

Just like the oil in your car this fluid is constantly getting changed so that it can do its job the best. If there is a problem with the removal of this fluid or if too much fluid enters the eye there can be a problem. Too much fluid means there is too much pressure on the eye, just like if you put too much oil in your car it would cause problems.

The optic nerve is part of the nervous system and its job is to carry the images that we see to the brain. When there is eye pressure it pushes on this nerve that damages it, and how strong this nerve is depends on if someone gets glaucoma.

Now just because someone has too much pressure in their eye that doesn’t guarantee someone of getting glaucoma, but it significantly raises the risk of it. It’s also true that someone can get this ailment without having eye pressure, and that is called low-tension glaucoma, but it’s very uncommon.

There really are two ways pressure builds up leading to this problem and this is when the drainage system slowly gets clogged called open-angle glaucoma, and when there is a sudden blockage in the drainage system known as angle-closure glaucoma. The worst one is open-angle glaucoma because there are not many symptoms, and unfortunately 90% of glaucoma cases get this.

There is a gradual loss in peripheral vision that is hard to notice. It’s almost like putting a frog in hot water. If the water gets hot gradually the frog will die, because he doesn’t notice the change. If there is a sharp rise in temperature the frog will jump out and live. By the time someone is aware of vision loss the disease has claimed a large portion of vision, and there is no way to get it back.

The only true way to known if someone has glaucoma is with a vision test. Adults should get tested every 2 years, and after age 60 tests should be done every year, according to Web MD.

The symptoms of angle-closed glaucoma really are much more noticeable. For starters there is a sudden big rise in pressure within the eye that is going to bring about a lot of pain. If you notice a lot of pain in your eye you probably want to go see a physician right away. The next big thing you’re going to notice is severe blurring in your vision.
Other indicators could include redness within the eye, big round halos when looking at lights and a feeling of wanting to vomit.

The good news is that if you see physician soon the permanent damage of your eye can be stopped, the bad news is that if you don’t see a physician right away the damage is permanent. there are also many ways you can prevent this disease.

For starters protect your eyes, because eye injuries can result in Glaucoma disease. Next consume more omega 3 either from a fish or a supplement. I recommend a supplement because you’re not going to get the mercury and toxins in them.

In a study done from Melbourne Australia using rats, half of them where given omega 3 and the other half did not. After 40 weeks the rats that were given omega 3 had a 13% decrease in eye pressure.

The next thing is to be careful with your blood sugar levels. When there is too much insulin in your body it raises blood pressure and possibly raises eye pressure. Medical experts have also linked being insulin resistant to more eye pressure. This really means to eat healthier and not consume foods that raise your blood sugar levels rapidly.

Next exercise and this helps with many areas of your health besides reducing your risk of elevated eye pressure. Lastly you can take some supplements of lutein, zeaxanthin, ginkgo biloba and bilberries. Lutein protects the eyes from free radicals as well as zeaxanthin. In a study done in South Korea with 332 people over multiple years concluded that ginkgo biloba and bilberries improved vision.

Before you run out and purchase a lot of dietary supplements to help with your vision, it’s important to know that not all supplements are the same. Between 2007 and 2012 there were more than 6,300 reports of serious adverse reactions to using dietary supplements. What makes matters worse is that the industry isn’t regulated very much, and that means government agencies don’t test these products to ensure they are safe.

To help you in your quest of using dietary supplements to improve health I have created a free guide on this topic. This guide goes over identifying a good brand from a risky one, because most supplements look the same. Various herbal remedies, and even what government agencies like the FDA do to protect us, which will probably surprise you.

You can view this free guide by simply clicking on the link https://utahtexans.com/