[Latin Name] Corynante Yohimbe

[Plant Source] Yohimbe bark collected from Africa

[Specifications] Yohimbine 8% (HPLC)

[Appearance] Red Brown Fine Powder

[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

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

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[What is yohimbe]

Yohimbe is a tree that grows in Africa, and the natives there have used the crude bark and purified compound to enhance sexual desire and performance. Yohimbe has been used for centuries as an aphrodisiac. It has even been smoked as a hallucinogen. Nowadays, Yohimbe bark extract is mostly used to treat impotence for men and women.

When ingested, Yohimbe is assimilated into the blood stream, and Yohimbe’s energizing effects come from its ability to increase blood flow to the genitals - and this applies to both men and women.Aside from its aphrodisiac effects, new research also show that Yohimbe has powerful antioxidant effects.

.

[Function]

Yohimbe Bark Extract Benefits£º

1.It’s an aphrodisiac for both men and women

2.Be used to fight impotence

3.It is shown to be a powerful antioxidant

4.It also helps prevent arteries from getting clogged

5.It helps sexual performance, increase libido

6.Ithas also been shown to help prevent heart attacks

My ebook ‘The Mindful Life’ ☾ https://www.amelietahiti.com/ebook
Hi Here are 3 high protein healthy vegan snack recipes (wholefoods only!) perfect post-workout or as snack ! Thanks for watching ! If you enjoyed don’t forget to like & subscribe! ♡ All info in this box ⇩ Toutes les infos ♡

RECIPES :
1. Vegan Berry Yoghurt Parfait
half cup (100g) soy yoghurt (I use Sojade)
half cup frozen berries (here blueberries)
1/4 cup water
2 tbsp chia seeds
Blend this all, then as extra :
2 kiwis, 1 tbsp sunflower, 1 tbsp pumpkin seeds, 1 tbsp hemp seeds, some oats, 1 tsp natural peanut butter
Total protein for recipe : 15g (checked on cronometer)

2. Cacao Protein Bars
1/2 cup pitted dates
1/2 cup chickpeas
1 tbsp chia seeds
2 tbsp cacao powder
1 tbsp almond butter
(add tbsp water if your dates are too dry)
Just blend everything together and roll into balls or cut into bars!
Total protein for recipe : 16g

3. Vegan Rillettes Spread
1+1/3 cup (180g) cooked green lentils
1/2 cup (50g) walnuts (toasted for 5 minutes at 200C)
1 red onion, mince and cooked till soft
1 tbsp flax seeds
1 tsp paprika
2 tbsp lemon juice
2 tbsp (but would recommend 1) tamari
pepper
Blend all things together but not too much! leave chunks and enjoy! Total protein for full recipe : 85g ( 16g per 100g ! )

FOLLOW ME ON INSTAGRAM : https://instagram.com/amelietahiti/

☆ My Website: https://www.amelietahiti.com

☾ Snapchat: amelietahiti

☯ Ask me anything on tumblr (anonymous welcome !) https://amelietahiti.tumblr.com/ask

Ⓥ Great Vegan Documentaries :
Cowspiracy : https://www.youtube.com/watch?v=-F3F-i5aS-8
The Best Speech You Will Ever Hear : https://www.youtube.com/watch?v=es6U00LMmC4

Ⓥ Want to know some facts about Veganism, Environnement, Nutrition ?Check out:
https://www.amelietahiti.com/pourquoi-vegan (french but use the translation tool)

https://nutritionfacts.org/

Ⓥ Other useful resources and blogs :
OhSheGlows cookbook
The China Study
The Starch Solution
Is It Vegan App (find out if the product is vegan)
Happy Cow App (find vegan restaurants)

Comment ‘almond butter struggle’ if you’ve read through :p

☆ CONTACT:
amelietahitipro@gmail.com
Personal : DM me on insta or ask me on tumblr

CAMERA : Canon G7X

MUSIC :
all music I use is royalty free

♡ love you all, thanks for your support ♡

(7 Jul 2016) LEAD IN:
There’s a sweet spot growing in southern Spain’s Andalucia region.
Many farmers are now turning to Stevia – a plant that is widely being used as a natural sugar substitute.
While the Spanish industry is seeing new trading and processing companies beginning to emerge, there’s still several hurdles to overcome.

STORY-LINE:
Around 200 times sweeter than sugar and with a slight taste of licorice – this is Stevia.
Used widely as a sugar substitute, stevia is a fast growing plant that thrives in Malaga’s unique tropical weather.
Farmer Sergio Martin is busy cultivating the latest crop of plants in Malaga.
He and many other farmers are turning away from traditional agriculture and growing stevia instead because of the higher returns.
“Before I sowed my tomatoes, pepper, onion, potatoes… But the future of that kind of agriculture is very dark. So, I have chosen to change to another type of agriculture, to stevia. Because, it’s a plant that does not store pests. It has three harvest seasons per year. Now it’s four years since we seeded it and there is no need to seed it again. So, it’s more affordable, in the sense of being able to maintain it without big costs,” explains Martin.
The compound extracted from stevia is unique among other food ingredients because it doesn’t contain calories and it’s secure for diabetics because it doesn’t affect insulin levels.
Once stevia leaves are dry, they must be boiled in order to extract the sweetener (Steviol glycoside), also known as compound E-960.
In 2010, Granada University botany lecturer Jose Luis Rosua set up technology company SteviGran (acronym for Stevia and Granada) to process the leaves.
He explains the process: “We receive kilograms of dried leaf. Then we begin to boil it in order to extract its compounds. Obviously, after the first boil we get a product with these features (while holding a jar full of dark liquid extracted from Stevia plant) that does not have European Union authorisation. So, we must purify it. There are different stages during the purification process – micro, ultra and nano filtration – until we achieve a purified product like this (while holding a jar full of liquid that looks like water). This purified product can be sold diluted, as long as it has 95 percent steviol (glycoside). Or it’s normally sold as stevia pure powder.”
SteviGran processes pure stevia powder and turns it into pills to be used as a sugar alternative.
Jams, chocolates, even beer are some products that includes this natural sweetener from the Stevia plant.
With more consumers worried about calorie intake and the effects of sugar and artificial sweeteners, many are turning to stevia.
Some worldwide food companies as Coca-Cola Company and PepsiCo have launched several drinks flavoured with stevia.
However, stevia isn’t as perfect as it sounds. Some chefs say it is difficult to work with as it doesn’t always mix well with other ingredients. It can also be hard to counteract its peculiar licorice flavour in certain recipes.
Some nutritionists are also calling for more scientific work on the impact and effects of stevia on the human body.
Professor José Miguel Mulet from the Agricultural Engineering and Natural Environment school at the Polytechnic University of Valencia says there is a lot of misinformation about stevia.
In the European Union, stevia leaf is not recognized as food product and farmers are not allowed to sell the plant or leaf to herbalists.
It is classified only as a raw material to obtain the sweetener.
In November 2011, the European Union legalized the sweetener extracted from the stevia plant, the steviol glycoside known as E-960, as a new food, but not the Stevia as a plant.

You can license this story through AP Archive: https://www.aparchive.com/metadata/youtube/ca17901a9026859c049dd1c1863a286e
Find out more about AP Archive: https://www.aparchive.com/HowWeWork