[Latin Name]  Zingiber Officinalis

[Specification] Gingerols 5.0%

[Appearance] Light 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 ginger?]

Ginger is a plant with leafy stems and yellowish green flowers. The ginger spice comes from the roots of the plant. Ginger is native to warmer parts of Asia, such as China, Japan, and India, but now is grown in parts of South American and Africa. It is also now grown in the Middle East to use as medicine and with food.

[How does it work?]

Ginger contains chemicals that may reduce nausea and inflammation. Researchers believe the chemicals work primarily in the stomach and intestines, but they may also work in the brain and nervous system to control nausea.

[Function]

Ginger is among the healthiest (and most delicious) spices on the planet.It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain.Here are 11 health benefits of ginger that are supported by scientific research.

1. Ginger Contains Gingerol, a Substance With Powerful Medicinal Properties
2. Ginger Can Treat Many Forms of Nausea, Especially Morning Sickness
3. Ginger May Reduce Muscle Pain and Soreness
4. The Anti-Inflammatory Effects Can Help With Osteoarthritis
5. Ginger May Drastically Lower Blood Sugars and Improve Heart Disease Risk Factors
6. Ginger Can Help Treat Chronic Indigestion
7. Ginger Powder May Significantly Reduce Menstrual Pain
8. Ginger May Lower Cholesterol Levels
9. Ginger Contains a Substance That May Help Prevent Cancer
10. Ginger May Improve Brain Function and Protect Against Alzheimer’s Disease
11. The Active Ingredient in Ginger Can Help Fight Infections

Twitter @juangangel
Apitherapy is the medical use of honey bee products. This can include the use of honey, pollen, bee bread, propolis, royal jelly and bee venom.
Most claims of apitherapy have not been proved to the scientific standards of evidence-based medicine and are anecdotal in nature. A wide variety of conditions and diseases have been suggested by believers in the therapy as candidates for it, the most well-known being bee venom therapy for autoimmune diseases and multiple sclerosis.
The exact origins of apitherapy are difficult to pinpoint and can be traced back, in a general sense, to ancient Egypt, Greece, and China. Use of honey and other bee products can be traced back thousands of years and healing properties are included in many religious texts including the Veda, Bible, and Quran. These are mostly attributed to nutritional benefits of consumption of bee-products and not use of bee venom.

The more modern study of apitherapy, specifically bee venom, was initiated through the efforts of Austrian physician Phillip Terc in his published results “Report about a Peculiar Connection Between the Bee stings and Rheumatism” in 1888. More recent popularity can be drawn to Charles Mraz (1905–1999) a beekeeper from Vermont, United States over the past 60 years
Apitoxin, or honey bee venom, is a bitter colourless liquid; its active portion a mixture of proteins, which causes local inflammation and acts as an anticoagulant. A honeybee can inject 0.1 mg of venom via its stinger. It may have similarities to sea nettle toxin.
The main component is melittin amounting to 52% of venom peptides.
Apamin increases cortisol production in the adrenal gland. Apamin is a mild neurotoxin.
Adolapin,[3] contributing 2–5% of the peptides, acts as an anti-inflammatory and analgesic because it blocks cyclooxygenase.
Phospholipase A2 amounts to 10–12% of peptides and it is the most destructive component of apitoxin. It is an enzyme which degrades the phospholipids which cellular membranes are made of. It also causes decreased blood pressure and inhibits blood coagulation. Phospholipase A2 activates arachidonic acid which is metabolized in the cyclooxygenase-cycle to form prostaglandins. Prostaglandins regulate the body’s inflammatory response.
Hyaluronidase contributing 1–3% of peptides dilates the capillaries causing the spread of inflammation.
Histamine contributing 0.5–2% and is involved in the allergic response.
Dopamine and noradrenaline which contribute 1–2% increase pulse rate.
Protease-inhibitors contribute 2% and act as anti-inflammatory agents and stop bleeding.
Tertiapin.
More info at https://en.wikipedia.org/wiki/Apitoxin

Juan Gonzalo Angel
www.tvagro.tv

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What our family ate today on the go in Queenstown, NEW ZEALAND:

Sarah and Dan:
First thing: Cold pressed NZ orange juice with Hawaiian Spirulina, Good Green Stuff (not recommended if pregnant but sarah had some but usually doesn’t), Nutrient Rescue double Shot (blackcurrant, wheatgrass, barley grass, green pea, boysenberry, broccoli sprout, spearmint leaf, and manuka leaf – All dried 100% New Zealand wholefood plant powder).
Breakfast: Organic oats cooked with water, raisins, cinnamon – topped with Raglan Coconut Yoghurt (banana and chai flavour), banana, Nutrient Rescue Berry powder
Snack 1: Energy Bites (recipe https://www.sarahlemkus.com/blog/energy-bites), organic apple
Lunch: Left over bean chilli (recipe https://www.sarahlemkus.com/blog/mexican-fajitas-with-vegan-bean-chilli), potato chips (recipe https://www.sarahlemkus.com/blog/oil-free-potato-chips), Hummus (not sarah though)
Snack 2: Dates, nuts, energy bites, apples – not on camera at the snow
Dinner: Pumpkin and Lentil Soup (see recipe below) with broccoli – Dan ate a few pieces of toast too.
Beth: The only thing different she had was a Nutrient red shot with orange juice with her dinner instead of at breakfast.

Pumpkin and Lentil Soup Recipe:
1 whole pumpkin – smallish
300g red lentils
Pure vegetable stock – 2 tablespoons
1 -2 onions, chopped
5 garlic cloves, minced
1 thumb ginger, minced
2 teaspoons curry powder
1 tin tomatoes
1/2 can coconut cream
A small amount of water – not too much otherwise you will get runny soup.

Cook the pumpkin whole in the oven for 25 minutes. Peel skin off once cooked and de-seed. Chop into pieces ready for soup.
Cook the lentils in two cups of water until cooked (15 minutes). Strain and set aside.
Cook the onion in a large pot for five minutes. Add the garlic and ginger. Then add all the rest of your ingredients except the coconut cream. Simmer on low for 30 minutes. Then add the coconut cream. Cook for a further 5 minutes. Add salt and pepper and more curry powder if you wish – taste to see if it needs more.
This is a rough recipe! Please tweak it to your liking! Hope you enjoy!

Our vegan winter gear is from Kathmandu: https://www.kathmandu.co.nz/

Our clothes are ethically made from: https://recreatestore.co.nz/

Car rental from Ezi Car rental https://www.ezicarrental.co.nz

Our new drone is the Go Pro Karma

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