[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow 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.

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

Get It Here: https://bit.ly/2l8np2x
Natural Male Enhancement – These 3 Guys All Grew Hear Their Stories

I’m sharing three real-life stories today of guys who have grown because of the stem cell method of getting bigger.

These aren’t extraordinary men. They’re normal guys, like you and me.

And their stories aren’t unique among guys who have grown bigger. They’re ordinary stories from men who understand that stem cell growth will cause long-term growth…

The results speak for themselves. And perhaps you’d like to have a story similar to one of these.

=========================
Nathan, 39
=========================

‘I got divorced and knew something needed to change. I’d been stuck in a loveless marriage for years, but who was going to take me? I mean, I didn’t have much to offer, being overweight, balding and hardly a Don Juan in the bedroom!

‘I’ve always been on the small side and it’s bothered me since I was a teenager. Being 4.5 is hardly something to gloat about, and women obviously felt the same.

‘So I settled for a moderately attractive, moderately overweight girl who I made a trade with. You accept me with all my faults and drawbacks, and I’ll accept you with all of yours. And so a marriage was made and we settled into a life of little excitement.

‘Then she cheated on me with my drinking buddy and brother-in-law and I was out on my ass. I hadn’t flirted with a woman in over 14 years and I had the confidence of a death row inmate. I thought I’d be doomed.

‘Stem cell growth is the thing that enabled me to believe in myself, get hotter women, keep them interested after sex and overall made me a happier person. I am now above average at about 7.75 (inches).

‘Life is sweet these days and I have settled for a woman I’m far more attracted to, without having to compromise.’

=========================
Gene, 25
=========================

‘All guys want to do at my age is screw. I’m a red-blooded guy and screwing is something I think about.

‘I got a bad reputation for screwing and it tampered with my screwing and it tampered with my mind, so I had to do something about it.

‘A quick search online led me to finding out about this ‘Remedy’, and boy am I glad it did…

‘I moved away from town and into the big city recently, leaving my ‘small man’ reputation behind (thank God!) and opening my eyes to the reality of having a big thing in the big, wide world.

‘Girls are going crazy for me because I finally got that porno package.’

=========================
Edward, 68
=========================

‘Tom Candow is a genius for bringing the Remedy to the world. I grew up with testosterone deficiency in post-war America.

‘Everyone was happy where I lived. Yet I found out I had a problem when I was about 9. I was changing in the local pool and I noticed that all the other kids were way bigger than I was…

‘From that day, I realized I was different. I drew back, never being seen changing. And romantically, later on, I avoided sexual contact. In fact, I was a virgin until I was 24. In the swinging ’60’s that was a quite something.

‘And for decades I’ve shelled out money trying to get the problem fixed. Some things added a quarter inch or so. But when you start so small, such gains don’t exactly cause a rush of women.

‘I’ve been a bachelor for the longest time two. I was married for a few years a long time ago, but I vowed to lay off the women until they’d stop dreaming of being with other men.

‘My vow didn’t change until last year when out sprouted 3 & 1/2 inches. Now this doesn’t make me special or unique.

‘It has done something far greater than that. It’s made me ordinary. I’m just like every other man!!!

‘I’m proud to say that I’m average, instead of being a spectacle.

‘Going from clinically micro, to clinically average has filled me with joy. It’s a revelation.’

=========================
YOU?
=========================

I don’t know your story. I don’t know what size you are, or what size you want to be. It’s up to you to fill in the blanks.

What I do know is if you want a happy ending, this is the best place to begin:
———————-
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Raw Vegan Cheese – How to make Vegan Raw Nut and/or Seed Cheese using acidophilus starter. Make a seed or nut cheese of your choice, or a blend of seeds and nuts.

Instructions for Almond Nut Cheese:

Do the first batch with only a small amount of almonds so that if it doesn’t turn out as you want it, it won’t be a great loss. The art of fermenting may take a little practice to get it right.

You will need:

Raw Almonds,
Acidophilus/lactobacillus
salt
clean water (preferrably distilled, filtered or boiled and then cooled to room temperature)

We use a vegan acidophillus powder, some people make their own by fermenting wheat in water for a few days and using that water called rejuvelac, but that can be dicey and unpredictable.

Soak raw almonds overnight and drain and rinse before blanching. (If you make almond milk you can use the strained solids to make nut cheese, almond milk is also best if you blanch the almonds).

To blanch the almonds pour hot water onto them, enough to cover them. This will loosen the skins and you can just pop them off by squeezing them. Use a small piece of napped cotton for grip if they don’t pop off that easy.

Blend (a high speed blender is the best for this) the almonds and about a half to one teaspoon of salt to each jarful with enough clean water that the batter will be liquid enough to blend.

Once it is blended into a smooth thick batter add 1/4 tsp of acidophillus/lactobaccillus powder and pulse for a few seconds.

Put this batter into clean jars with about 1/3 empty at the top to allow for expansion. Screw on the lid but do not tighten so that fermentation gases can be released.

Put these jars in a warm place, from 80 degrees to mid nineties Fahrenheit, no hotter. Mid eighties to ninety degrees is probably ideal.

Leave them for at least 4 hours then check to see if you see signs of fermentation. That will be tiny bubbles, and the batter will be firming up. If you remove the lid and smell, you should smell a pleasant yeasty smell. Remember to replace the lid straight away when testing. Depending upon temperature, they can be ready from 4-6 or more hours. The cooler the temperature the longer it will take.

Once the bubbles have populated the cheese at least 50% you can put them into room temperature and leave them for the rest of the day or overnight. (room temps of 55 to 70 degrees F). The cheese is ready when it is many tiny bubbles you can see through the glass and it has a pleasant smell and a delicious tang.

Once the cheese is done, tighten the lids and refrigerate. It will last a week or two in the fridge (and even longer depending on various factors). Some people even freeze it, but we haven’t. We have used this cheese in many ways.