[Specification] 99%

[Appearance] Dark Green powder

Plant Part Used:

[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 that?]

Chlorophyll is a natural green pigment which is obtained through extraction and refining processes from natural green plants or silkworm feces.Chlorophyll is stabilized chlorophyll, which is prepared from chlorophyll by saponification and replacement of magnesium atom with copper and sodium. Chlorophyll is dark green to blue black powder, easily soluble in water but slightly soluble in alcohol and chloroform, with transparent jade green water solution without sediment.

[Function]

1.clears up odors of putrefaction effectively.

2.play an important role on cancer prevention.

3.Chlorophyll has superior coloring strength and good stabilization in neutral and alkali solutions.

4.Chlorophyll has effect on liver protection, fastening healing of stomach ulcers and intestine ulcers.

5.The active ingredient in a number of internally-taken preparations intended to reduce odors associated with incontinence, colostomies and similar procedures, as well as body odor in general.

6.Chlorophyll has strong antibacterial action, which makes it useful in surgeries, ulcerative carcinoma, acute rhinitis and rhinosinusitis, chronic ear infections, inflammations, etc.

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Vegetables for Health #1: ARTICHOKES
www.fatloss100.com

Here’s how nutritious artichokes are and how they can be of help with specific medical conditions.

Artichokes contain vitamins C and B6. They also contain the minerals Magnesium, Calcium, Iron and Potassium as well as dietary fibre.

Artichokes are excellent for liver cleanse, detoxification and recovery. These vegetables are actually related to the milk thistle — a herb that’s traditionally used to treat liver disorders. It speeds up the removal of toxins from the body and normalizes elevated levels of liver enzymes.

The vegetables contain silymarin, a unique flavonoid complex containing silybin, silydianin, and silychristin derived from the milk thistle. These phytochemicals have been the subject of decades of research, and silymarin is a powerful antioxidant, liver protector, and anti-cancer agent.

According to a study by the US Department of Agriculture, artichokes have the highest antioxidant content of any vegetable, and rank 7 overall in terms of antioxidant density. This means that regular consumption can help reduce the chances of cancer development.

The globe artichoke is a thistle cultivated as a food. The actual edible part is the flower buds. The globe artichoke is not related to the tuber-like Jerusalem artichoke, and is considered to be the ‘true’ artichoke. They are available all year round, but are at their best best from June through to November, otherwise they are small, weak, and quite dry.

Artichokes with tightly packed, crisp green or purple leaves with a slight bloom are best. Fresh ones will feel heavy for their size with the leaves ‘squeaking’ when the bud is gently pressed. In small examples of the vegetable, the leaves are more tender — baby artichokes may not even have a choke. Globe artichokes are best eaten on the day they are bought, but will keep in a perforated plastic bag in the refrigerator for a couple of days.

To prepare artichokes, hold the stalk and cut the tough the tips of the leaves off with scissors. Then use a knife to cut the base off before trimming off the pointed top. Young artichokes require less to cut off. Next pull the pale central leaves out and scoop the choke out with a spoon whilst avoiding disturbing the heart beneath.

Put the artichokes in a bowl of water with added lemon juice before cooking in a pan of boiling salted water for 35-45 minutes. When they are ready the leaf should easily pull out. Drain upside down.

Artichoke hearts can be bought bottled in oil and are perfect as part of an Italian antipasto recipe. Apart from that the whole head can be boiled or steamed and the leaves pulled off and dipped into sauces or melted butter, drawing the leaf through one’s teeth to remove the tender flesh and discarding the rest.

When boiled, pull out the central leaves, scoop out the choke and fill it with chopped garlic and parsley, grated cheese and breadcrumbs before drizzling with olive oil and finally baking in the oven.

Artichokes can also be grilled or barbecued. Simply cut them in half lengthways, remove the choke, brush with olive oil and grill for about 30 minutes until they are tender.

All the vegetables in this playlist will help to lose fat, but it’s the minerals, vitamins, antioxidants and the phytochemicals they contain that are the real beneficial parts of vegetables.

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