China wholesale Kava Extract Supply to Barbados
China wholesale Kava Extract Supply to Barbados Detail:
[Latin Name] Piper methyicium L.
[Specification] Kavalactones ≥30.0%
[Appearance] 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 Kava?]
Kava, also known as piper methysticum, kava kava, and ‘awa, is a small shrub native to the islands in the South Pacific. The root and stems are made into a non-alcoholic, psychoactive beverage that has been used socially and ceremonially for hundreds of years in Hawaii, Fiji, and Tonga.
Kava is traditionally prepared by placing ground root and stem into a porous sack, submerging in water, and squeezing the juice into a large, carved, wooden bowl. Coconut half-shell cups are dipped and filled — punch bowl style. After drinking a cup or two a feeling of heightened attention combined with relaxation begins to come on. Although it is soothing, it is unlike alcohol in that thoughts remain clear. The flavor is largely inoffensive, but some find that it takes getting used to; it really depends on your preference for earthy flavors.
[Kava is Safe to Use]
The safe and effective benefits of kava to relieve symptoms of anxiety were also supported in a meta-analysis, a systematic statistical review of seven human clinical trials published in 2000 in the Journal of Clinical Psychopharmacology, and again in a similar critical review in 2001. The reviews did not find significant adverse effects related to liver toxicity.
In conclusion, the liver is affected by many substances, including prescription and non- prescription drugs, as well as alcohol, which is a major cause of liver damage. We must be aware that herbs are potent medicines, to be treated with the appropriate respect regarding potential interactions and toxicity, including to the liver. On the other hand, Kava kava’s margin of safety far surpasses that of it’s pharmaceutical equivalent.
[Function]
Kava’s can help offset a number of problems, most notably stress, anxiety, and disrupted sleep patterns. However, kava’s anxiolytic (anti-panic or anti-anxiety agent) and calming properties can offset many other stress and anxiety related ailments.
1. Kava as a Therapy for Anxiety
2. Kava May Remedy Menopausal Mood Swings
3. Weight Loss
4. Combat Premature Aging
5. Quit Smoking Aid
6. Combat pain as an analgesic
7. Insomnia
8. Depression
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We've got quite possibly the most state-of-the-art production gear, experienced and qualified engineers and workers, acknowledged top quality handle systems along with a friendly expert gross sales group pre/after-sales support for China wholesale Kava Extract Supply to Barbados , The product will supply to all over the world, such as: Iraq, Gabon, Anguilla, We are looking forward to establishing a mutually beneficial relationship with you based on our high-quality products, reasonable prices and best service. We hope that our products will bring you a pleasant experience and carry a feeling of beauty.
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Danish Rye Bread Recipe
Ingredients for the starter-dough:
- 1 dl of sourdough
- 350-400 grams of rye flour
- 4 dl of water
Ingredients for rye bread (preferably organic):
- Rye flour
- 250 grams of unsoaked cracked rye (should be soaked from day 1)
- 1-2 handfuls of seeds (sunflower seeds, flax seeds, pumpkin seeds or other similar)
- 1 spoonfull of salt
- 1-2 spoonfulls of malt sirup (or dark sirup or honey)
- Water (adjust if the dough becomes too dry)
I hope that the process is understandable once you have watched the video a couple of times and got familiar with the processes!
Please comment and share with your friends!
————————-
Update – September 2015:
If the final bread is too sticky or too difficult to get right, then try adding a handfull of wheat flour to the dough (not the starter-dough) along with the cracked rye, seeds, salt, malt sirup and water. Then adjust the consistency using rye flour as explained in the video.
I have also found out that letting the starter-dough mature in the refrigerator for 1-3 days gives a more complex flavour in the final loaf. Additionally it prolongs the shelf-life of the loaf.
Letting the dough rise in the refrigerator for 24 hours instead of overnight also improves the flavour by increasing the acidity to a pleasant amount and by improving the complexity of flavours.
I hope you find these tips useful and keep baking and enjoying the bread!
Thank you, Anders
By Edith from panama - 2018.09.12 17:18
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By Norma from Philadelphia - 2017.10.27 12:12