[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

Free food, from one of the many trees in the yard. Proanthocyanidins are a class of polyphenols found in a variety of plants. Strong free-radical scavengers, they are known to affect oxidative stress (a factor in oncogenesis/carcinogenesis), a potent contributor to cell deterioration and longevity. Eat a colorful diet, with your ‘red-spectrum foods’ being chosen from fruit and vegetable sources (because red meat doesn’t count towards this goal). Filmed in glorious PotatoVision.

The Health Benefits of Garlic includes potential benefits to cardiovascular and neurologic health, diabetes, obesity, skeletal muscle, bone and joint health, immune system, hormones, organs and protection against certain types of cancer. Contains many minerals and vitamins.

MORE FOOD:

MORE VITAMINS, MINERALS, SUPPLEMENTS

https://www.youtube.com/playlist?list=PLt6puIp2CPGX2dX8RjqtgVTdzPxvyLLAS

GARLIC SUPPLEMENT OPTIONS

https://amzn.to/2pqNpHN

READ MORE

https://www.healthydocs.net/home/2017/the-health-benefits-of-garlic

MINERAL AND VITAMIN CONTENT
Vitamin B6 (Pyridoxine): https://youtu.be/jmfENAinpFE
Vitamin C: https://youtu.be/Nuo2YBUTidA
Copper: https://youtu.be/fJYsfAb0IO8
Iron: https://youtu.be/Q10_f3aTQm4
Calcium: https://youtu.be/DMgKHClea60
Selenium: https://youtu.be/Qn4EK_twW8o
Manganese: https://youtu.be/5khnELeoUYI

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I wanted to take a few minutes to talk about the health benefits of garlic. Garlic comes from the plant Allium sativum which is latin for “cultivated bulb”. It has been used by humans for thousands of years and originated in Asia.

The primary benefit of garlic occurs via release of a molecule called alliin. Alliin releases hydrogen sulfide molecules (H2S), which gives garlic its unique smell and taste. Hydrogen sulfide is a known vasodilator, which is a fancy way of saying it improves blood flow. Fresh garlic and aged garlic supplements are generally considered the two best sources of garlic. In order to maximize alliin production, garlic should crushed sliced or chewed prior to cooking.

Garlic has many potential health benefits including Reducing Cardiovascular disease, HDL cholesterol, High density lipoprotein, Low density lipoprotein, LDL cholesterol, triglycerides, lower blood pressure and hypertension. It may increase RBC or red blood cells. Reduces atherosclerosis, plaque, clogged artery, nitrous oxide, vasodilator, Inhibit platelet aggregation. Help with depression, Alzheimer’s, Diabetes, glycosylation, organ damage, blood sugar, and Obesity. May promote thermogenesis, heat production , energy expenditure, Inhibits adipogenesis, fat cell accumulation, adiponectin, anti inflammatory. May increase Skeletal Muscle, Performance Enhancement, oxygen availability to skeletal muscle, submaximal exercise, max performance. It’s good for Bone and Joint Health, osteoarthritis, reduce bone mineral density loss, Immunology, immune boosting properties, infection fight cells. Can promote hormones including testosterone, estrogen, growth hormone. It helps with liver disease and damage from alcohol, kidneys, testicles and prostate. Can reduce the size of BPH or benign prostatic hyperplasia. Can help with erectile dysfunction. May reduce risk of brain, stomach, bladder, lung, prostate and colorectal cancer. It’s packed with vitamins and minerals including vitamin B-6 (pyridoxine), Vitamin C, Copper, Iron, Calcium, Selenium and Manganese.

Other names for garlic include Allium sativum, Vegetable Viagra, Da suan, Camphor of the poor, Lasun, Stinking Rose, Ail, and Ajo.