[Products Name]  Propolis block, pure propolis, raw propolis

[Specification]  Propolis content 90%,95%

[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.Low temperature extracted, retain high activity of all nutritions;

[Packaging]
1. 1kg/aluminum foil bag, 20kgs/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 90% to 95%.

[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.

This Video will reveal the recipe for a soup which contains over 50 garlic cloves, lemon, ginger, onions, and thyme, and effectively fights colds, flu, and even noro virus.

Garlic has been a commonly used natural remedy in the case of colds, cough, and flu, for millennia. Allicin, its chemical constituent, is responsible for its antibacterial and antiviral properties.

A study conducted at the Washington State University found that garlic is 100 times more effective than two of the most commonly used antibiotics at fighting bacteria- caused diseases.

Garlic effectively lowers the risk of developing atherosclerosis, which is the condition of hardening of the arteries, and it destroys kill many organisms, including bacteria and viruses that lead to colds, flu, and earaches. Moreover, researchers found that garlic effectively treats diarrhea and digestive issues, and suggest that it can prevent the onset of cancer.

Recently, scientists have found that garlic raises the levels of antioxidants in the body. Garlic, or Allium Sativa, was a popular remedy in the case of viruses and bacteria throughout the history. Since the Middle Ages, garlic has been used to treat wounds and prevent the spread of infection.

Nowadays, numerous studies provide evidence that garlic can act in many ways and help us prevent and treat various kinds of health issues.

A study conducted in Australia, which involved 80 patients and was published in the European Journal of Clinical Nutrition showed that a diet rich in garlic effectively reduce high blood pressure.

This is how to prepare it:

Garlic Soup Recipe

Ingredients:

25 organic garlic cloves (unpeeled)

2 tablespoons olive oil

2 tablespoons (1/4 stick) organic butter (grass fed)

2 1/4 cups sliced onions

1/2 cup coconut milk

1/2 cup fresh ginger

25 organic garlic cloves, peeled

1/2 teaspoon cayenne powder

1 1/2 teaspoons chopped fresh thyme

3 1/2 cups organic vegetable broth

4 lemon wedges

Method of preparation:

Initially, preheat the oven to 350F. In a small glass baking dish, add the 26b garlic cloves, and add the olive oil. Then, sprinkle with sea salt and toss to coat.

Cover the dish with foil and bake the garlic for about 45 minutes, until it becomes tender and brownish. Then, remove it from the oven and leave it to cool. Squeeze the garlic between fingertips to release the cloves, and put them in another small bowl.

In a heavy and big saucepan, melt the butter over medium heat and add the ginger, onions, thyme, and cayenne powder. Cook for 6 minutes, until the onion becomes translucent. Add the roasted garlic and the 26 raw garlic cloves and cook for 3 more minutes.

Next, add the vegetable broth, cover the saucepan and let it simmer for 20 minutes until the garlic is very tender. Then, puree the soup in the blender until it is smooth, and transfer it back to the saucepan. Add the coconut milk, let it to simmer, and season with pepper and salt. The soup is ready!

You can prepare it a day ahead, cover it, and store it in the fridge. Whenever you need, you can rewarm it over medium heat, stirring occasionally.

You can squeeze the juice of a lemon wedge into each bowl before you serve the soup.

Enjoy and boost your immune system!

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