[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

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This recipe is a video of a recipe from my cookbook, THE NAKED DIET. You can order it on AMAZON now – https://goo.gl/XNvwhG

This bread is made with flax and ground almonds. As such it is completely grain and carb free, thus perfect for anyone diabetic or trying to cut back on their sugar intake. It is undoubtedly at its best toasted, dolloped, drizzled and dressed with any toppings, or dips, you fancy.

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Ingredients :

5 eggs
250g of ground flax/ linseeds
170 g ground almonds
1 tablespoon baking powder
70g pumpkin / sunflower seeds
1/2 tablespoon coconut/ olive oil
1 level teaspoon sea salt

You need : 1 Small loaf tin

Method

Pre-heat oven to 180 degrees celsius
Add 3/4 of the seeds and all the other dry ingredients into a bowl

Crack your eggs into another bowl, 200ml water and mix. You are looking for the texture of thick but pourable batter, you may need to add a little extra water. Add the the dry mixture, and 3/4 of the seeds. Mix and pour into a small greased loaf tin.
Scatter over the remaining seeds
Bake for 35-40 minutes.
Leave to cool on a wire rack before slicing and serving.

The bread will keep for 3-4 days, out of the fridge

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