[Latin Name] Glycine max(L.) Mere

[Specification] 90%; 95%

[Appearance] White powder

[Melting point] 134-142℃

[Particle size] 80Mesh

[Loss on drying] ≤2.0%

[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 Phytosterol?]

Phytosterols are compounds found in plants that resemble cholesterol. The National Institutes of Heath report that there are over 200 different phytosterols, and the highest concentrations of phytosterols are found naturally in vegetable oils, beans and nuts. Their benefits are so recognized that foods are being fortified with phytosterols. At the supermarket, you may see orange juice or margarine advertising phytosterol contents. After reviewing the health benefits, you may want to add phytosterol-rich foods to your diet.

[Benefits]

Cholesterol-Lowering Benefits

The most well-known, and scientifically proven, benefit of phytosterols is their ability to help lower cholesterol. A phytosterol is a plant compound that is similar to cholesterol. A study in the 2002 issue of “Annual Review of Nutrition” explains that phytosterols actually compete for absorption with cholesterol in the digestive tract. While they prevent the absorption of regular dietary cholesterol, they themselves are not easily absorbed, which leads to a total lower cholesterol level. The cholesterol-lowering benefit does not end with a good number on your blood work report. Having lower cholesterol leads to other benefits, such as a reduced risk for heart disease, stroke and heart attacks.

Cancer Protection Benefits

Phytosterols have also been found to help protect against the development of cancer. The July 2009 issue of the” European Journal of Clinical Nutrition” offers encouraging news in the fight against cancer. Researchers at the University of Manitoba in Canada report that there is evidence that phytosterols help prevent ovarian, breast, stomach and lung cancer. Phytosterols do this by preventing the production of cancer cells, stopping the growth and spread of cells that are already in existence and actually encouraging the death of cancer cells. Their high anti-oxidant levels are believed to be one way phytosterols help fight cancer. An anti-oxidant is a compound that fights free radical damage, which is negative effects on the body produced by cells that are unhealthy.

Skin Protection Benefits

A lesser known benefit of phytosterols involves skin care. One of the contributing factors in the aging of the skin is the breakdown and loss of collagen — the main component in connective skin tissue — and sun exposure is a major contributor to the problem. As the body ages, it is not able to produce collagen as it once did. The German medical journal “Der Hautarzt” reports a study in which various topical preparations were tested on skin for 10 days. The topical treatment that showed anti-aging benefits to the skin was the one that contained phytosterols and other natural fats. It is reported that phytosterols not only stopped the slow-down of collagen production that can be caused by the sun, it actually encouraged new collagen production.

This fish recipe will work with any type of fish:

You will need:
4 Fish Filets (I used a firm white fish-Talipia)
1 Head of Broccoli (cut into bit size pieces)
1 Bunch of Kale
1 Cup of brown rice
1 lemon
Olive Oil
3 Garlic Cloves
Galic Salt
Garlic Powder
2 boullion cubes
2 cups of water

Pre-heat oven to 350 degrees
Foil 3 cookie sheets
toss broccoli and Kale in olive oil and garlic salt and spread out on cookie sheets
Put olive oil, salt, pepper, garlic, and lemon zest and juice (from 1 lemon) on the fish
Wrap fish in foil
Fish cooks for 20-25 min at 350 degrees
Broccoli and Kale will cook for 15 min at 350 degrees

Rice: on stovetop. Brown rice in pan with olive oil until the rice starts to have an aroma. Pour water and two boulion cubes in rice pain while still hot. Bring to boil, then reduce to simmer place lid on the pan and cook until all water is evaporated (about 25 min)

ENJOY!!

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The best way to describe blondies is to compare them to brownies but without chocolate. If you’re not a big fan of chocolate, these are the dessert for you. White chocolate cranberry blondies can be made using your own substitutions for baking chips and nuts.

In this video I melt white chocolate and swirl it on top of the batter. If you look at the blog post (which has the printable recipe) you’ll see that I stirred in white chocolate chips.

Prefer pistachios? Swap them out for the walnuts. Partial to butterscotch chips? Fold those in and substitute for white chocolate.

What’s your ideal combination for these blondies?

White Chocolate Cranberry Blondies
By Dionne Baldwin, Try Anything Once Culinary
Makes about 20 blondies

Ingredients:
1½ cups of packed brown sugar
1 tsp. vanilla extract or vanilla paste
zest of one lemon
14 tbsp. melted butter, I like to use unsalted
2 eggs, room temperature
¼ tsp. salt, my favorite is alaea Hawaiian sea salt
½ tsp. baking soda
1 tsp. baking powder
2 cups of all purpose flour, preferably unbleached
1¼ cup of dried cranberries (or even dried cherries?)
3.5 ounces of white chocolate for melting (or substitute for ¾ cup white chocolate chips and stir them in)
1 cup of chopped walnuts
butter or baking spray to grease an 8 inch by 12 inch baking pan

Instructions:
Add the brown sugar, lemon zest and vanilla extract to your bowl and mix for 5 minutes until sugar and vanilla are mixed in with the sugar.
Add the salt and then pour in melted butter. Mix until well combined.
Then add eggs one at a time and beat until each one is incorporated. Scrape the bottom of the bowl after each egg.
Measure in baking soda, baking powder and flour, mixing only until just combined. You can do this part by hand if you want.
Now add 1 cup of dried cranberries, ¾ cup of chopped walnuts and white chocolate chips if you’re not swirling the white chocolate on top. Fold in using a spatula
For the swirl: Melt white chocolate in the microwave or on the stovetop using a double boiler.
Grease your baking pan with baking spray or butter and evenly spread the blondie batter into the pan.
After the white chocolate is melted, drop by spoonfuls on top of the batter. Using a chopstick, swirl batter and chocolate together starting at the top corner and guiding knife through the batter parallel to the side of the pan horizontally. Swirl down and guide the knife in the opposite direction parallel to the line you just made. Continue to swirl down the pan and then begin to swirl vertically or make a swirl pattern of your own.
Sprinkle remaining dried cranberries and walnuts on top of the batter. You can even add more if you’d like.
Bake for about 25-27 minutes at 350 for a chewy, gooey blondie. Time may vary depending on your oven so you’ll want to keep an eye on them to make sure they bake to your desired doneness. Bake for an additional 3-5 minutes if needed.
Cool for 20 minutes by placing the baking pan on a cooling rack.