[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[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.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

Subscribe to Dr. Greger’s free nutrition newsletter at https://www.nutritionfacts.org/subscribe and get a free excerpt from his latest NYT Bestseller HOW NOT TO DIE. (All proceeds Dr. Greger receives from the sales of his books, DVDs, and speaking engagements go to support the 501c3 nonprofit that runs NutritionFacts.org.)

Donate at
DESCRIPTION: How much of this natural sweetener can be considered safe? Have a question about this video? Leave it in the comment section at https://nutritionfacts.org/videos/is-stevia-good-for-you/ and I’ll try to answer it! And check out the other “HHH” videos (Harmful, Harmless, or Helpful?) (https://nutritionfacts.org/2011/08/28/soymilk-shake-it-up/). Also, there are over a thousand subjects (https://nutritionfacts.org/topics/) covered in the rest of my videos–please feel free to explore them as well!

https://www.NutritionFacts.org

• Subscribe: https://www.NutritionFacts.org/subscribe
• Donate: https://www.NutritionFacts.org/donate
• HOW NOT TO DIE: https://nutritionfacts.org/book
• Facebook: https://www.facebook.com/NutritionFacts.org
• Twitter: https://www.twitter.com/nutrition_facts
• Instagram: https://instagram.com/nutrition_facts_org/
• Google+: https://plus.google.com/+NutritionfactsOrgMD
• Podcast: https://nutritionfacts.org/audio/

You can directly support Crash Course at https://www.subbable.com/crashcourse Subscribe for as little as $0 to keep up with everything we’re doing. Also, if you can afford to pay a little every month, it really helps us to continue producing great content.

Did you know that Polymers save the lives of Elephants? Well, now you do! The world of Polymers is so amazingly integrated into our daily lives that we sometimes forget how amazing they are. Here, Hank talks about how they were developed an the different types of Polymers that are common in the world today, including some that may surprise you.

–
Table of Contents

Commercial Polymers & Saved Elephants 0:00
Ethene AKA Ethylene 2:29
Addition Reactions 3:08
Ethene Based Polymers 4:44
Addition Polymerization & Condensation Reactions 6:32
Proteins & Other Natural Polymers 8:33
–
Want to find Crash Course elsewhere on the internet?
Facebook – https://www.facebook.com/YouTubeCrashCourse
Twitter – https://www.twitter.com/TheCrashCourse
Tumblr – https://thecrashcourse.tumblr.com
Support CrashCourse on Subbable: https://subbable.com/crashcourse