[Latin Name]  Zingiber Officinalis

[Specification] Gingerols 5.0%

[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 ginger?]

Ginger is a plant with leafy stems and yellowish green flowers. The ginger spice comes from the roots of the plant. Ginger is native to warmer parts of Asia, such as China, Japan, and India, but now is grown in parts of South American and Africa. It is also now grown in the Middle East to use as medicine and with food.

[How does it work?]

Ginger contains chemicals that may reduce nausea and inflammation. Researchers believe the chemicals work primarily in the stomach and intestines, but they may also work in the brain and nervous system to control nausea.

[Function]

Ginger is among the healthiest (and most delicious) spices on the planet.It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain.Here are 11 health benefits of ginger that are supported by scientific research.

1. Ginger Contains Gingerol, a Substance With Powerful Medicinal Properties
2. Ginger Can Treat Many Forms of Nausea, Especially Morning Sickness
3. Ginger May Reduce Muscle Pain and Soreness
4. The Anti-Inflammatory Effects Can Help With Osteoarthritis
5. Ginger May Drastically Lower Blood Sugars and Improve Heart Disease Risk Factors
6. Ginger Can Help Treat Chronic Indigestion
7. Ginger Powder May Significantly Reduce Menstrual Pain
8. Ginger May Lower Cholesterol Levels
9. Ginger Contains a Substance That May Help Prevent Cancer
10. Ginger May Improve Brain Function and Protect Against Alzheimer’s Disease
11. The Active Ingredient in Ginger Can Help Fight Infections

Questions and comments
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Greens + Whole Body Nutrition

One of the newest products to ht the shelves in health food stores. A combination of of Green+ O and a fermented food blend this combination helps improve digestion and overall health that is sure to make you feel like a million bucks.

Ingredients

Linum usitatissimum: Organic flaxseed
2,308 mg
Oryza sativa: Rice bran
1,154 mg
Portulaca oleracea: Purslane plant
692 mg
Daucus carota: Purple carrot root
231 mg
Olea europaea: Olive fruit
231 mg
Solanum lycopersicum: Tomato fruit
231 mg
Brassica oleracea viridis: Organic kale plant
231 mg
Hippophae rhamnoides: Sea buckthorn fruit
231 mg
Nigella sativa: Black cumin seed
231 mg
Phyllanthus emblica: Organic amla fruit
231 mg
Theobroma cacao: Organic cocoa seed
231 mg
Isomaltooligosaccharides: VitaFiber™ (fermented; non-GMO)
6 g
Vegan Vitamin D (ergocalciferol from Agaricus bisporus; non-GMO, organic)

20mcg / 800 IU
Tagetes erecta: Marigold flower extract providing 5% lutein
120mg
Coffea arabica: NeuroFactor™ whole coffee fruit concentrate
100mg
Vaccinium ovalifolium & uliginosum: AuroraBlue™ wild Alaskan blueberry fruit
100mg
Cucumis melo: Extramel® cantaloupe fruit juice concentrate
10mg

Arthrospira platensis: Organic spirulina 1,450mg
Daucus carota: Organic carrot root 1,200mg
Malus domestica: Organic apple peel (Appleboost®) 1,200mg
Helianthus annuus seed: Sunflower lecithin 1,100mg
Salvia hispanica L.: Organic chia seed 400mg
Medicago sativa: Organic alfalfa grass 383mg
Chlorella vulgaris: Organic chlorella (cracked cell) 300mg
Beta vulgaris: Organic red beet root 200mg
Brassica oleracea italica: Organic broccoli sprouts (non-GMO) 200mg
Brassica oleracea: Organic broccoli 200mg
Glycyrrhiza uralensis: Licorice root extract standardized to 10% glycyrrhizin (5:1 = 580mg) 116mg
Malpighia glabra: Acerola berry juice extract standardized to 18% Vitamin C 115 mg
Eleutherococcus senticosus: Siberian ginseng root extract standardized to 0.8% eleutherosides (28:1 = 1,680 mg) 60 mg
Silybum marianum L.: Milk thistle seed extract standardized to 86% silymarin (40:1 = 2,400 mg) 60 mg
Palmaria palmata: Organic Atlantic dulse seaweed

33 mg
Ginkgo biloba L. leaf extract standardized to 24% ginkgo flavonglycosides and 6% terpene lactones (50:1 = 1,000 mg) 20 mg
Camellia sinensis L.: Japanese green tea leaf extract standardized to 90% polyphenols and 60% catechins 15mg
Vaccinium myrtillus L.: European bilberry extract standardized to 25% anthocyanidins (100:1 = 1,000 mg) 10mg
Vitis vinifera: Grape skin and seed extract standardized to 95% proanthocyanidins and 200 ppm Resveratrol (500:1 = 2,500 mg) 5mg

Tony Pratt is the producer and Host of Mystery Us!
Formerly Paranormality Radio, the show has finally made the transition to Mystery Us! television and now this full version formerly on Google Video is now available on You Tube.
Tony Pratt interviews British chemist and garlic researcher Peter Josling. Peter discusses his book Allicin – The Heart of Garlic and how he led a team of British researchers to create for the first time in history a stabilized form of Allicin, the active chemical found in garlic that kills all types of bacteria, fungus and viral infections including M.R.S.A.

Vertex Productions