[Latin Name] Camellia sinensis

[Plant Source] China

[Specifications]

Total tea polyphenols 40%-98%

Total catechins 20%-90%

EGCG 8%-60%

[Appearance] Yellow brown powder

[Plant Part Used] Green tea leaf

[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.

[What is green tea extract]

Green tea is the second largest beverage demanded by consumers worldwide. Used in China and India for its medicinal effects. There are several compounds extracted from green tea including catechins which contain an enormous amount of hydroxyphenols that are easily oxidized, congregated and contracted, which explains its good anti-oxidation effect. Its anti-oxidation effect is 25-100 times as strong as those of vitamin C and E.

It is widely used in medicines, agriculture, and chemical and food industries. This extract prevents cardio-vascular disease, lowers the risk of cancer, and decreases blood sugar and blood pressure, as well as viruses. In the food industry, the anti-oxidation agent used for preserving food and cooking oils.

[Function]

1. Green tea extract can reduce blood pressure, blood sugar, blood lipids.

2. Green tea extract has the function of removing radicals and anti-aging.

3. Green tea extract can enhance the immune function and prevention of colds.

4. Green tea extract will anti-radiation,anti-cancer, inhibiting the increasing of cancer cell.

5. Green tea extract used to anti-bacterium, with the function of sterilization and deodorization.

[Application]

1.Applied in cosmetics field, Green tea extract owns the effect of anti-wrinkle and anti-Aging.

2.Applied in food field, Green tea extract is used as natural antioxidant, antistaling agent, and anti-fading agents.

3.Applied in pharmaceutical field, Green tea extract is used to prevent and cure cardiovascular disease, diabetes.

Prof Dr. Geuns — Katholieke Universiteit Leuven — Bioloog en hoofd van het Laboratorium voor Functionele Biologie van de KULeuven vertelt over de duurzaamheid van Stevia.

https://mamanatural.com/ Coconut milk is a nutritious beverage that tastes great in smoothies, curries, and even chai tea. What’s more, it makes a wonderful substitute for those that can’t tolerate dairy, particularly children, since it’s contains nourishing lauric acid as well as medium chain fatty acids which are known for their health benefits… definitely heartier than rice milk.

Now, how do we make this drink? Well, easy. Climb a tree. Pick a coconut. Then get a hammer and smash the thing open. Be sure not to hurt yourself in the process.

Ha.. ha… for those of us who don’t live in the tropics, making your own coconut milk can be a major ordeal.

That’s why I’m excited to share with you a healthy “short cut” to making the milk that doesn’t rely on a can opener. You see, canned coconut milk works fine in a pinch but we want to limit our use of canned foods due to their Bisphenol A (or BPA) content. This compound has been linked to reproductive problems, cancer and type II diabetes.

You’ll need two ingredients for this recipe. Organic, unsweetened shredded coconut. You can find this online or at health food stores. And filtered water. You can also add sweeteners or flavorings such as vanilla, cocoa, stevia, or even passion fruit but these are optional as it really tastes delicious au natural.

Below are two recipes for you to try.

“Cooked” Coconut Milk

Ingredients
2 cups organic, unsweetened shredded coconut
3 cups of hot filtered water (Use 2 cups if you want a thicker milk)

Directions

Put 2 cups of shredded coconut into blender.
Pour the boiling hot water into blender.
Slowly blend till smooth. Be cautious because the water is HOT!
Let sit for 15 minutes.
Line a strainer with cheesecloth and put over bowl.
Pour the mixture through strainer and wait till cools.
Fold up cheesecloth and squeeze to get remaining liquid.
Store coconut milk in glass jar, tightly sealed in the refrigerator.
You can add flavorings and sweeteners to enhance taste.
Enjoy within 3-4 days.
*Because this coconut milk doesn’t have added emulsifiers, the fat will rise to top. Simply shake and the milk will be unified.

“Raw” Coconut Milk

Ingredients
2 cups organic, unsweetened shredded coconut
3 cups of filtered water (Use 2 cups if you want a richer milk)
*Modified on a recipe posted on elanaskitchen.com

Directions

Combine the coconut and water in blender.
Let sit for 90 minutes.
Line a strainer with cheesecloth and put over bowl.
Pour the mixture through strainer and wait till cools.
Fold up cheesecloth and squeeze to get remaining liquid.
Store coconut milk in glass jar, tightly sealed in the refrigerator.
You can add flavorings and sweeteners to enhance taste.
Enjoy within 3-4 days.
*Because this coconut milk doesn’t have added emulsifiers, the fat will rise to top. Simply shake and the milk will be unified.

Do you like coconut milk? Would you ever try this recipe?

References:

https://www.organicbenefits.straightanswers.net/bpa.html

https://abcnews.go.com/GMA/OnCall/bpa-dangers-pantry/story?id=8989235

https://www.elanaspantry.com/diy-coconut-milk/

How to Cook Everything by Mark Bittman Pregnant? Check out my baby registry checklist:

https://www.mamanatural.com/baby-registry-checklist/

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XOXO,

Genevieve , https://MamaNatural.com