[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[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.

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

How to Cook Millet: Millet is prepared like rice, and takes 20 – 25 minutes to cook. You can also cook millet in a rice cooker or pressure cooker. Find this recipe at https://bit.ly/17gch4r
You might be thinking, oh millet – isn’t that bird seed or hippie food?
Well, yes, and it’s also extremely nutritious, just as nutritious as quinoa, if not more so.
Plus it is 1/5th the price of quinoa.
So in my book millet is the new quinoa.
First thing I’m going to do is cook some basic millet. The way that I like to cook it is to toast it and then add some boiling water.
Two and a half cups of water to one cup of millet
A little bit of salt, bring it back to a boil.
Put the lid on and cook it for 20 to 25 minutes.
Now I’ve got my sauté pan heating up and I’m going to stir and toast this millet until it starts to turn a nice golden brown color.This is the kind of millet that you find in North America, the one that they feed to birds.
I’ve got the heat on medium high, stirring all the while, no oil in the pan.
I read somewhere that if it starts popping, then you’ve got the heat too high. Mine is popping so I turned it down a bit.
It’s starting to turn color now. Maybe a little more.
I think that this is toasted now, it’s not burnt but it’s definitely toasted.
I need 2 1/2 cups of boiling water, and 1/4 tsp salt.
Add the boiling water and salt, bring it to a boil. It boils as soon as you put the boiling water in. Put the lid on, set the timer for twenty minutes.
When you roast millet, it cooks up really nice and dry and fluffy. When you don’t roast it, it tends to be gummier, which doesn’t matter if you’re going to use it to make cereal or put it in a stew.
But if you want to serve it with a nice sauce, like a vegetable curry sauce or a mushroom gravy sauce, then you want it nice and dry and fluffy.
This is just plain cooked millet, no roasting or anything like that.
This morning I used it to make some millet chickpea patties.
Find this recipe at savvyvegetarian.com/vegetarian-recipes/millet-chickpea-patties.php
This is a millet and mung dahl stew, something quick and comforting and satisfying that you can make for dinner, especially if you have already cooked dahl and millet in the fridge.
Even if you don’t. It just takes twenty minutes to half an hour to cook those things, and you can always make extra.
Find this recipe at https://www.savvyvegetarian.com/vegetarian-recipes/millet-mung-dhal-veggies.php
To make millet porridge, use some of this cooked millet and a couple of cups of non-dairy milk, some raisins, nuts, pumpkin seeds, sunflower seeds.
This is a flat bread dough that I make, with millet flour, oat flour and a combination of different starches. https://www.savvyvegetarian.com/vegetarian-recipes/gf-flat-bread-tortilla.php
Millet is really pretty versatile, you can have it for breakfast, lunch or dinner, and in many parts of the world they do exactly that.
We are lucky here that we have other things that we can eat but if you feel like you’re missing out on quinoa because it’s so expensive, just go for millet.
Thanks for joining me to make millet. Enjoy your millet whatever and I’ll see you next time!
Visit us at https://www.savvyvegetarian.com

ACP past president Dr. Sandra Fryhofer, a member of ACP’s Immunization Committee, discusses the key changes to the 2013 ACIP adult immunization schedule published in Annals of Internal Medicine https://annals.org/article.aspx?articleid=1567229.

Philadelphia, January 29, 2012 — The Center for Disease Control and Prevention’s Advisory Committee on Immunization Practices (ACIP) announced its recommended 2013 adult immunization schedule that includes important updates to the pneumococcal, Tdap (tetanus, diphtheria, and acellular pertussis), and influenza vaccines. Because current vaccination rates are low, ACIP also urges health care providers to regularly assess patient vaccination histories and implement intervention strategies to increase adherence. This recommendation will be published in Annals of Internal Medicine, the flagship journal of the American College of Physicians (ACP).

For the first time, information on the use of 13-valent pneumococcal conjugate vaccine (PCV13) was added to the schedule. PCV13 should be used with the 23-valent pneumococcal polysaccharide vaccine (PPSV23) for immunocompromised adults, or those with diseases such as HIV, cancer, or advanced kidney disease. The schedule includes information on timing the administration of the vaccines and also clarifies which adults would need one or two doses of PPSV23 before the age of 65.

Recommendations for the Tdap vaccine have expanded to include routine vaccination of adults aged 65 or older and for pregnant women to receive Tdap vaccine with each pregnancy. The ideal timing of Tdap vaccination during pregnancy is in the third trimester, between 27 and 36 weeks gestation. This recommendation was made to safeguard the pregnant woman and her baby, as protective maternal antibodies will pass to the fetus. Infants are too young for the vaccination but are at the highest risk for severe illness or death from pertussis.

All patients aged 6 months and over should continue to be vaccinated against influenza. Mild egg allergy is no longer a contraindication, but patients with an egg allergy should get the inactivated flu shot because that is what has been studied. The U.S. Food and Drug Administration has approved a quadrivalent influenza vaccine that contains two influenza A and two influenza B virus strains to increase the likelihood that the vaccine provides cross-reactive antibody against a higher proportion of circulating influenza B viruses.

The ACIP is comprised of ACP and 16 other medical societies representing various medical practice areas. Each year, the ACIP reviews the CDC’s Recommended Adult Immunization Schedule to ensure the schedule reflects current clinical recommendations for licensed vaccines. The recommendations are intended to guide physicians and other clinicians about the appropriate vaccines for their adult patients. In October 2010, the ACIP adopted an evidence-based process that considers quality of evidence, benefits and harms, values and preferences of affected populations, and economic impact.

The full 2013 Recommended Adult Immunization Schedule, including information about other recommended vaccines and changes to the footnotes, can be viewed at www.annals.org.