[Products Name]  Fresh royal jelly, organic fresh royal jelly

[Specification]  10-HDA 1.4%, 1.6%, 1.8%, 2.0%  HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

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

3.100% pure natural frozen fresh royal jelly

4.Can be easily produced into soft capsules.

[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.
5. 

[Packing]

1kg in plastic jar, with 10 jars per carton.

5kg in a aluminum foil  bag,  10kgs per carton.

Also we can pack as customer’s requirement.

[Transportation]
If quantity ordered is low we can transport by air,

If above 4,000kg, by sea, one 20 foot refrigerated container.

[Storage]

[What is royal jelly]
Fresh royal jelly is the concentrated super food responsible for turning an ordinary worker bee into a queen bee. The queen bee is 50% larger than a worker bee and lives for up to 4 to 5 years with worker bees living through only one season.
Fresh royal jelly, along with bee pollen, propolis and honey, contains a natural source of nutrients, which the body needs to maintain good health. Athletes and other people report increased stamina and general well being, after two weeks supplementing their diets.

Main indices of physical and chemic in fresh royal jelly

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Benefits]
The benefits of Royal Jelly and other hive products are no longer treated as folk medicines. Royal jelly has been found to be helpful in the following areas:
1) Tones and strengthens skin
2) Relieves weak and tired eyes
3) Combats the aging process
4) Improves memory
5) Aiding restful sleep
6) Helps against impotence in men and infertility in women
7) It is an antibacterial and may help to prevent leukemia
8) Has a yeast-inhibiting function, preventing conditions such as
thrush and athlete’s foot
9) Contains the male testosterone, which may increase libido
10) Can help treat muscular dystrophy
11) Improves resistance to allergies
12) Controls cholesterol levels
13) Boosts the body’s resistance to the harmful side effects of
chemotherapy and radiotherapy
14) Helps treat skin problems, including eczema, psoriasis and acne
15) Combined with Pantothenic acid, royal jelly provides relief from
the symptoms of arthritis.

https://northamericanutrition.com/adult-supplements/aspire-36-plus/ Works In Less Than 1 Hour.Dramatically Improved Sexual Stamina & Energy.Lasts Up To 24 to 48 Hours Every Time.You Will Be Bigger,

Candida Albicans is more than just yeast- for most people, it’s already mutated into a more aggressive fungal form that eats holes through the intestinal tract causing many of todays health problems like food allergies, autoimmune disorders, Crohn’s disease, IBS, low energy and many more aggressive diseases. People need to know what it is and what to do about it.

https://www.MarkusNews.com

Candida’s function is to serve as a backup digestive system when our primary system becomes overwhelmed. Candida metabolizes “dead” material in our bodies; material that is too difficult or toxic for our digestive systems to handle. A healthy immune system keeps our Candida under control and in its yeast form as opposed to the Candida getting out of control and digressing to its fungal state. Antibiotics are one cause of our Candida getting out of control. Sugar, flour, breads, and the like facilitate an unhealthy Candida. Once your Candida gets to the fungal state it generates “Hyphae” which ultimately cause its fingerlike projections to dig into our intestines affecting the permeability of the intestinal walls. Among other things, that can result into “Leaky Gut” and cause very serious health conditions. Eating the right kinds of foods such as fruits, and uncooked vegetables will keep our Candida in perfect balance.

The main thing that overgrowth of our Candida causes is damage to our intestinal walls..

https://www.sciencedirect.com/science/article/pii/S0944501313000293

The intestinal tract is an important site for C. albicans dissemination. The mechanisms that allow C. albicans to break through the intestinal mucosal barrier are quite complex….

Stop feeding the Candida with sugar, bread, pastas, flour, pastries, etc…

https://ajcn.nutrition.org/content/69/6/1170.full

Abstract. Conclusions: The effect of adding a high amount of refined carbohydrates to the diet of healthy human subjects has a limited influence on Candida colonization.

Probiotics breaks down the sugars to a fermentation state

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4982648/

Because yeast feeds on carbohydrates, a food plan must be followed that starves yeast of its main fuel: simple sugars. Additional support in the form of healthy bacteria, called Probiotics, is also used to compete with Candida in the intestines, resulting in a rebalancing of the microflora.

Best way to build up your Probiotics is fiber ….or Prebiotics.

https://www.ncbi.nlm.nih.gov/pubmed/17472874

Microecology of the gastrointestinal tract is the physiologic basis for the effect of dietary fiber, prebiotics and probiotics on the host. The ecology consists of the gastrointestinal tract, primarily the intestines, the foods that are fed into the tract, and the flora living within. Within this ecology, normal flora and probiotics, ferment dietary fiber and prebiotics to produce short chain fatty acids and substances that are absorbed and effect the host at the intestinal level and systemically. In this review, we will discuss the effects of prebiotics, probiotics and dietary fiber in gastrointestinal disorders and diseases.

Best fibers are vegetable fibers

https://www.researchgate.net/publication/232352100_Dietary_fiber_composition_of_common_vegetables_and_fruits_in_Malaysia

Dietary fiber analyses were carried out using Southgate’s method, Southgate, 1978, on 15 types of leafy vegetables and five types each of fruit-vegetables, leguminous vegetables and fruits. The non-cellulosic fractions were always higher than the cellulosic and lignin fraction. Total dietary fiber contents were highest in leguminous vegetables, 3·3–6·8 g/100 g, followed by the leafy vegetables, 1·2–4·8 g/100 g, and finally, the fruit-vegetables, 1·4–4·2 g/100 g. The fiber contents of fruit samples were relatively low, 1·5–2·9 g/100 g. In comparison with crude fiber values, the dietary fiber values were always higher.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3163673/

https://www.sciencedirect.com/science/article/pii/S0304394016300775

https://www.sciencedirect.com/science/article/pii/S1319016413000819

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/

https://www.ncbi.nlm.nih.gov/pubmed/16705580

https://www.nationalcandidacenter.com/What-Causes-Candida-Yeast-Infection-s/1825.htm

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