[Latin Name] Glycine max (L.) Mere

[Plant Source] China

[Specifications] Isoflavones 20%, 40%, 60%

[Appearance] Brown yellow fine powder

[Plant Part Used] Soybean

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

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

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

[Active ingredients]

[What is Soy Isoflavones]

Non-genetically modified soybean refined soy isoflavones, a natural nutritional factors for a variety of important physiological activity is a natural plant estrogen, easily absorbed by the body.

Isoflavones are phytoestrogens planned economy a weak hormones, soy is the only valid source of human access to  isoflavones. In the case of strong estrogen physiological activity, isoflavones can play the role of anti-estrogen. Isoflavones very prominent anti-cancer properties, can hinder the growth and spread of cancer cells and only cancer, isoflavones had no impact on normal cells. Isoflavones has an effective of anti-oxidant.

[Functions]

1. Lower Cancer Risk In Men and Women;

2. Use In Estrogen Replacement Therapy;

3. Lower Cholesterol and Reduce Heart Disease Risk;

4. Relieve women menopause syndrome, guard against osteoporosis;

5. Protect human body from destroy by free-radical to advance immunity;

6. Be healthy for stomach and spleen and protect nerve system;

7. Reduce cholesterin thickness in human body, prevent and cure cardiovascular disease;

8. Prevent cancer and counteract cancer£¬for example, prostate cancer, breast cancer.

[Application] Used in Lower cancer risk, estrogen replacement therapy, advance immunity, prevent and cure cardiovascular disease.

“Equine Polysaccharide Storage Myopathy” is an inheritable glycogen storage disease of horses that causes exertional rhabdomyolysis. It is most commonly associated with heavy horse breeds and the American Quarter Horse. While incurable, PSSM can be managed with appropriate diet and exercise. There are currently 2 subtypes, known as Type 1 PSSM and Type 2 PSSM.

Glycogen is a molecular polymer of glucose used to store energy, and is important for maintaining glucose hemostasis in the blood, as well as for providing energy for skeletal muscle and cardiac muscle contraction. Molecules of glucose are linked into linear chains by α-1,4-glycosidic bonds. Additionally, branches of glucose are formed off of the chain by α-1,6-glycosidic bonds. 2 molecules of glucose are joined into an α-1,4-glycosidic bonds by an enzyme known as glycogen synthase. This bond may be broken by amylase when the body wishes to break down glycogen into glucose for energy. Glycogen branching enzyme is responsible for the required α-1,6-glycosidic bonds needed to start a branch off of these linear chains.

Any disruption to this system results in a glycogen storage disease. There are currently 3 subcategories of glycogen storage diseases in horses: Type 1 Polysaccharide Storage Myopathy, Glycogen Branching Enzyme Deficiency , and Type 2 Polysaccharide Storage Myopathy.

Type 1 PSSM is caused by an autosomal dominant genetic mutation known as GSY1. This mutation causes an up-regulation of glycogen synthase, and high levels of glycogen synthase relative to glycogen branching enzyme . This altered ratio of glycogen synthase to GBE results in glycogen molecules with long chains and few branches, making these molecules somewhat amylase resistant. The GSY1 mutation is associated with altered glucose metabolism , as well as accumulation of high levels of glycogen and abnormal polysaccharide in the muscles of the horse. Additionally, some horses have been shown to have insulin sensitivity, which improves glucose uptake by muscle cells and contributes to excessive glycogen storage that is already elevated secondary to the GSY1 mutation.

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Products/Ingredients that I use:

https://theproteinchef.co/products

https://theproteinchef.co/ingredients

One of my favorite seasonal recipes, Healthy Low Fat Pumpkin Butter! This butter goes great on just about anything, lasts over a week, is PACKED with fiber, and tastes even better than it looks!

Buy my Baking Powder here: https://bit.ly/2jEWwlf
Or at Vitamin Shoppe here: https://bit.ly/29rm9ne
Or at Bodybuilding.com here: https://bit.ly/2jx1vUQ

All of my preferred Protein Powder and Supplements can be found here (with discount): https://bit.ly/2jEWwlf

Lean Body on Amazon: https://amzn.to/2kqnH4o
Lean Pro 8 on Amazon: https://amzn.to/2kaMw5G

My First Recipe Book on Amazon: https://amzn.to/2l5iNZH

The Protein Chef/DHFTNS Store and Personal Training Programs:

https://theproteinchef.co/store

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Here is the recipe:

15 Ounces (425g) Pure Pumpkin
1/2 Cup (122g) Unsweetened Apple Sauce
1/4 Cup Sugar Free Maple Flavored Syrup
1 Tablespoon Lemon Juice
2 1/2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
3 Teaspoons (12g) Light Brown Sugar
1/2 Teaspoon Salt
3 Scoops (90g) Vanilla Protein Powder

Calories in the WHOLE recipe:

Calories: 822
Fat: 6g
Saturated Fat: 0g
Sodium: 692mg
Carbs: 100g
Fiber: 37g
Sugar: 56g
Protein: 92g

Calories in each bowl (if you make 10):

Calories: 82
Fat: .6g
Saturated Fat: 0g
Sodium: 69.2mg
Carbs: 10g
Fiber: 3.7g
Sugar: 5.6g
Protein: 9.2g

Take out a large stove top pan and turn your burner on Medium-High heat. Add in all of your ingredients aside from your Protein Powder and mix everything together. Once your mix starts to bubble turn your burner down to Low-Medium heat and let your mix simmer for 20-25 minutes while occasionally stirring it. After 20-25 minutes turn your burner off, add in your Protein Powder, and mix everything together. Store your mix in mason jars once it cools. Mouthgasm!

Tips: Use a chocolate protein powder for more of a chocolate pumpkin taste!

Keep this in the fridge and it’ll last around 7-10 days!

You don’t need protein powder to make this recipe!

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Music by:
Break You In Vibe Tracks
Stay Otis McDonald
Not Too Cray Huma-Huma
Music: https://www.bensound.com/royalty-free-music
Licensed under Creative Commons: By Attribution 3.0

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