[Products Name]  Royal jelly powder，Lyophilized royal jelly powder

[Specification]  10-HDA 4.0%, 5.0%, 6.0%, HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure with no additives;

4. More easily absorbed into the body than fresh royal jelly

5. Can be easily produced into tablets.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.

[Lyophilized technology]

Lyophilized technology, also known as Freeze-drying, it is a dehydration process typically used to maintain activity of all nutrition ingredients in royal jelly, also to make the royal jelly convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. This technology can maintain all activity of nutrition ingredient.

Lyophilized royal jelly powder is processed directly from fresh royal jelly.

3kgs fresh royal jelly is used to make 1kg lyophilized royal jelly powder.

During all the production process, there is no additives.

[Packing]

5kg/bag, 25kgs/drum

1kg/bag, 20kgs/carton

Main indices of physical and chemic in Lyophilized royal jelly

[Our work flow]

Our Lyophilized Royal Jelly Powder is produced in this way: we lyophilize the fresh royal jelly by advanced freeze-drying facilities without losing any nutritional ingredients, reserving the natural ingredients in utmost, and then make them into the form of powder, for any food additives are not needed to add.

The raw material we use is the natural fresh royal jelly which is up to the export standard . We process our products strictly according to export standard. Our workshop is up to the requirements of GMP.

Royal Jelly powder has been selected as drug excipients by many European and American pharmaceutical producing enterprises.Meanwhile it is applies to health food and cosmetics industries.

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Function]

1.Enhances the immune system

2.Promotes wound healing

3.Has antitumor/anticancer properties

4.Lowers cholesterol levels

5.Increases fat metabolism

6.Is a powerful antioxidant

7.Regulates blood sugar levels

[Applications]

It’s widely used in health tonic, health pharmacy, hairdressing and cosmetic area, and mainly was applied in capsules, troche and oral liquids etc.

Suggested Diet to Offset Deleterious Effects of Chemtrails

Food Issue Solution Benefit

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Beans (White) Barium Potassium Boosts Immune System
Berries (Blueberries, Raspberries, Strawberries)
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Caprylic Acid Fungus Anti-Fungal
Carrots Barium Potassium Boosts Immune System
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Cilantro
Coconut Oil
Colloidal Silver (Do Not take if you are already on a prescribed blood thinner) Fungus Anti-Fungal
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Ginger Root Titanium, Magnesium Blood Thinner
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Find more delicious recipes like this at www.pamperedchef.biz/erinkbrown
INGREDIENTS:
1 tbsp (15 mL) butter
1 egg yolk
1 tbsp (15 mL) milk
½ tsp (2 mL) vanilla extract
3 tbsp (45 mL) flour
2 tbsp (30 mL) sugar
¼ tsp (1 mL) baking powder
2 tbsp (30 mL) fresh or frozen blueberries
1 tsp (5 mL) lemon zest

DIRECTIONS:
Place the butter in the Ceramic Egg Cooker and microwave, uncovered, on HIGH for 15–30 seconds, or until melted.

Add the egg yolk, milk, and vanilla extract and stir to combine.

Next add the flour, sugar, and baking powder and mix until the ingredients are incorporated. Fold in the blueberries and lemon zest.

Microwave, uncovered, on HIGH for 1 minute or until the top of the muffin springs back when touched. If underdone, microwave for additional intervals of 15 seconds. Eat the muffin directly from the cooker, or run the releasing end of the Cake Tester & Releaser around the outer edges and invert onto a plate.

Yield:
1
servings
Nutrients per serving:
U.S. Nutrients per serving (1 muffin): Calories 370, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 200 mg, Sodium 140 mg, Carbohydrate 48 g, Fiber 1 g, Sugars 28 g. Protein 6 g

Cook’s Tips:
Replacing the egg yolk with 1½ tbsp (22 mL) egg substitute reduces the fat to 6 g and the cholesterol to 15 mg.

Reserve the egg white to make a light, fluffy omelet in the Ceramic Egg Cooker.

To make an Orange Chia Microwave Muffin, substitute the blueberries and lemon zest with 1 tbsp (15 mL) of chia seeds and 1 tsp (5 mL) of orange zest.