[Products Name]  Propolis powder, Propolis extract powder

[Specification]

Propolis content 60%,70%,80%

Water-soluble propolis powder 60%,70%,80%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

3.Organic certified by ECOCERT, according to EOS & NOP organic standard;

4.Pure natural propolis;

5.High content of flavones;

6.Anti-block;

7. Manufacturer supply.

              
[Packaging]
1. 5kg/aluminum foil bag, 25kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 98%. Then Low temperature crushing, adding edible and medicinal excipients, finally we get propolis powder.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other organic matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

https://mamanatural.com/ Coconut milk is a nutritious beverage that tastes great in smoothies, curries, and even chai tea. What’s more, it makes a wonderful substitute for those that can’t tolerate dairy, particularly children, since it’s contains nourishing lauric acid as well as medium chain fatty acids which are known for their health benefits… definitely heartier than rice milk.

Now, how do we make this drink? Well, easy. Climb a tree. Pick a coconut. Then get a hammer and smash the thing open. Be sure not to hurt yourself in the process.

Ha.. ha… for those of us who don’t live in the tropics, making your own coconut milk can be a major ordeal.

That’s why I’m excited to share with you a healthy “short cut” to making the milk that doesn’t rely on a can opener. You see, canned coconut milk works fine in a pinch but we want to limit our use of canned foods due to their Bisphenol A (or BPA) content. This compound has been linked to reproductive problems, cancer and type II diabetes.

You’ll need two ingredients for this recipe. Organic, unsweetened shredded coconut. You can find this online or at health food stores. And filtered water. You can also add sweeteners or flavorings such as vanilla, cocoa, stevia, or even passion fruit but these are optional as it really tastes delicious au natural.

Below are two recipes for you to try.

“Cooked” Coconut Milk

Ingredients
2 cups organic, unsweetened shredded coconut
3 cups of hot filtered water (Use 2 cups if you want a thicker milk)

Directions

Put 2 cups of shredded coconut into blender.
Pour the boiling hot water into blender.
Slowly blend till smooth. Be cautious because the water is HOT!
Let sit for 15 minutes.
Line a strainer with cheesecloth and put over bowl.
Pour the mixture through strainer and wait till cools.
Fold up cheesecloth and squeeze to get remaining liquid.
Store coconut milk in glass jar, tightly sealed in the refrigerator.
You can add flavorings and sweeteners to enhance taste.
Enjoy within 3-4 days.
*Because this coconut milk doesn’t have added emulsifiers, the fat will rise to top. Simply shake and the milk will be unified.

“Raw” Coconut Milk

Ingredients
2 cups organic, unsweetened shredded coconut
3 cups of filtered water (Use 2 cups if you want a richer milk)
*Modified on a recipe posted on elanaskitchen.com

Directions

Combine the coconut and water in blender.
Let sit for 90 minutes.
Line a strainer with cheesecloth and put over bowl.
Pour the mixture through strainer and wait till cools.
Fold up cheesecloth and squeeze to get remaining liquid.
Store coconut milk in glass jar, tightly sealed in the refrigerator.
You can add flavorings and sweeteners to enhance taste.
Enjoy within 3-4 days.
*Because this coconut milk doesn’t have added emulsifiers, the fat will rise to top. Simply shake and the milk will be unified.

Do you like coconut milk? Would you ever try this recipe?

References:

https://www.organicbenefits.straightanswers.net/bpa.html

https://abcnews.go.com/GMA/OnCall/bpa-dangers-pantry/story?id=8989235

https://www.elanaspantry.com/diy-coconut-milk/

How to Cook Everything by Mark Bittman Pregnant? Check out my baby registry checklist:

https://www.mamanatural.com/baby-registry-checklist/

Here are all my fav products for natural living:

https://www.mamanatural.com/amazon/

Curious about the equipment we use to make these videos?

https://www.mamanatural.com/video-equipment/

THANK YOU FOR WATCHING AND SUBSCRIBING!

XOXO,

Genevieve , https://MamaNatural.com

Xylitol Reduces Plaque,
Fights tooth decay & cavities,
Remineralizes Tooth Enamel,
Fights and prevents ear infections,
Is safe for Diabetics and Hypoglycemics,
Has a low Glycemic Index of 7,
Has 40% less calories than sugar,
Inhibits bacteria,
Reduces yeast growth and candida albicans,
Enhances protective factors in saliva,
Minimal effect on blood glucose levels,
Reduces sugar contact time on teeth…

Many studies done in Europe and North America have clinically proven the dental advantages of xylitol but how does it work? Here is a brief explanation: Streptococcus mutans bacteria. (S. mutans) is the primary cause of tooth decay. S. mutans is a common bacteria that lives in the plaque that is continually building up on our teeth. This bacteria ferments the sugar and carbohydrates from our diets. A by-product of the fermentation is an acid that erodes away the protective tooth enamel and forms cavities. However, it has been discovered that S. mutans are not able to digest xylitol, so fermentation and acid production is stopped. As the bacteria were exposed to more xylitol over time, their numbers decreased and they became less aggressive. So people who use more xylitol in place of sugar decrease their oral bacteria levels and experience far less plaque, tooth decay and cavities. Since these bacteria are no longer able to live in the mouth, they get washed down the throat with saliva and die a miserable death in the flood of stomach enzymes and acids. It has been clinically proven that xylitol aids in the remineralization of tooth enamel. The tooth enamel is the hard layer that protects the teeth from harmful substances like sugar and acids.
Other studies have clinically proven that eight grams of daily, oral xylitol use reduces the occurrence of Acute Otitis Media (AOM) or ear infections by 40%. Also, the unborn baby also benefits from mother’s xylitol consumption. Still other researchers at the University of Minnesota, using rabbits have found a correlation between poor dental health and high blood pressure and coronary clotting which leads to heart attacks. Results still must be confirmed in humans. Researchers at the State University of New York-Buffalo in a new study found people with poor dental health had almost twice the risk of emphysema and other lung diseases. The worse the dental health of the person, the greater the risk. The germs and bacteria in the saliva travels through the throat to the lining of the lungs making it more susceptible to infection with common respiratory germs.

The herb, STEVIA rebaudiana, has been used for centuries by the Guarani Indians of Paraguay, who had several names for the plant, several of which are Kaa’-he-E, Caa’-ehe, or Ca-a-yupe- all. referring to the sweet leaf or honey leaf. It is commonly known in South America as yerba dulce meaning sweet herb. The Guarani used stevia nutritionally and medicinally. The plant came to the attention of the rest of the world when South American naturalist, Bertoni, “discovered” the plant in the late 1800′s. After his report,. the herb became widely used by herbalists in Paraguay. Stevia’s most obvious and notable characteristic is its sweet taste. However, the sweet taste is not due to carbohydrate-based molecules, but to several non-caloric molecules called glycosides. Individuals who cannot tolerate sugar or other sweeteners can use stevia. The first glycoside molecule was isolated from stevia in 1931 by two French chemists named Bridel and Lavieille and called stevioside. During WW II, sugar shortages prompted England to begin investigation of stevia for use as a sweetener. Cultivation began under the direction of the Royal Botanical Gardens at Kew, but the project ‘was abandoned in the aftermath of the war. Japan began cultivating stevia in hothouses in the 1950′s. By the 1970′s, Japan started using stevia commercially and today, they are the biggest users of the extract, which has captured 50% of Japan’s sweetener industry. Other aspects of stevia are capturing people’s attention. The herb is sold in some South American countries to aid diabetics and hypoglycemics. Research has shown that a whole leaf concentrate has a regulating effect on the pancreas and helps stabilize blood sugar levels. Stevia is therefore useful to people with diabetes, hypoglycemia, and Candidiasis. Other traditional uses of stevia are: lowers elevated blood pressure (hypertension), digestive aid that also reduces gas and stomach acidity, and for obesity. The herb acts as general tonic which increases energy levels and mental acuity. Stevia has been shown to inhibit the growth and reproduction of bacteria that cause gum disease and tooth decay, making it an excellent addition to tooth pastes and mouthwashes. Many people have reported improvement in their oral health after adding stevia concentrate to their tooth paste and using it, diluted in water, as a daily mouthwash.