[Specification] 99%

[Appearance] Dark Green powder

Plant Part Used:

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[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 that?]

Chlorophyll is a natural green pigment which is obtained through extraction and refining processes from natural green plants or silkworm feces.Chlorophyll is stabilized chlorophyll, which is prepared from chlorophyll by saponification and replacement of magnesium atom with copper and sodium. Chlorophyll is dark green to blue black powder, easily soluble in water but slightly soluble in alcohol and chloroform, with transparent jade green water solution without sediment.

[Function]

1.clears up odors of putrefaction effectively.

2.play an important role on cancer prevention.

3.Chlorophyll has superior coloring strength and good stabilization in neutral and alkali solutions.

4.Chlorophyll has effect on liver protection, fastening healing of stomach ulcers and intestine ulcers.

5.The active ingredient in a number of internally-taken preparations intended to reduce odors associated with incontinence, colostomies and similar procedures, as well as body odor in general.

6.Chlorophyll has strong antibacterial action, which makes it useful in surgeries, ulcerative carcinoma, acute rhinitis and rhinosinusitis, chronic ear infections, inflammations, etc.

Trà Xanh và Nấm Linh Chi là hai dược liệu quí trong tự nhiên giúp ngăn chặn tế bào ung thư, mà không làm tổn hại đến các tế bào lành.

Đây là một trong các video phóng sự được làm tại Đài Loan, ghi nhận các trường hợp thực tế đã điều trị thành công bệnh Ung thư bằng cách kết hợp các phương pháp hiện có với Cao Khô Linh Chi Đỏ Reishimax & Chiết Xuất Trà Xanh Tegreen’97.

Bạn hãy chia sẻ cho thật nhiều người biết để giúp họ hoặc người thân có thêm phương pháp thiết thực thoát khỏi căn bệnh quái ác này nhé.

Để biết thêm chi tiết về cơ chế tác dụng xin vui lòng liên hệ qua email songtresongkhoe@gmail.com

More and more proofs of EGCG in green tea and Polysacchride in Lingzhi help killing maglinent cells but protect healthy cells.

This is one of video reports from Taiwan, about successful testimonials of different type cancer patients who applied a combine treatment of current oncology plus high concentrate red Ganoderma Lucidum mushroom (Reishimax) and green tea high concentrate (Tegreen’97)

Please share to more friends and beloves to help them get rid of this devil disease

For more details on treatment and dosage please contact through email songtresongkhoe@gmail.com

Pumpkin pie is perfect for your family dinner. It is not too sweet, and candied ginger adds interesting spicy flavor. It is a great dish for autumn or winter teatime. Pumpkin, ginger and oat biscuits is amazing combination for delicious pumpkin dessert.

Ingredients

640 grams (23 oz) Musquee de Provence pumpkin (or you can use butternut pumpkin)
2 eggs
Sugar (around 3-6 tbsp)
Half cup heavy cream
½ nutmeg (grounded)
3 cloves (grounded)
1 tsp cinnamon powder
150 grams (5,3 oz) melted butter + extra for greasing
250 grams (9 oz) oat biscuits
1 tbsp ginger powder

3 cm ginger root
Half cup of water
5 tbsp sugar

11 inch (28 cm) tart pan

Instructions:

1. First, remove seeds from pumpkin. Do not through away, you can bake them and eat. Pumpkin seeds are very healthy.
2. Slice pumpkin and place it on the baking tray. Bake in preheated oven 180 °C or 350 °F until soft – about 30 minutes, depending on how thick your pumpkin slices are. Let it cool.
3. While your pumpkin is baking, crush oat biscuits in food processor.
Add 1 tbsp of ginger powder, mix, then add your melted butter, mix well.
4. Grease your tart pan with butter or use cooking spray. Make a shell from your biscuit mixture. Bake in preheated oven 180 °C or 350 °F for 10 minutes.
5. Peel ginger root, cut into slices. Cover ginger with water. Cook on medium heat until soft, about 20 minutes, then separate from the water. Add 3 tbsp sugar to softened ginger. Heat the ginger in the pan with sugar and half of ginger water that you extracted previously. Cook, stirring frequently, until water evaporates and sugar becomes browned – that is your candied ginger.
6. To make filling, separate baked pumpkin from skin. Blend the pumpkin until smooth. In a separate bowl whisk 2 eggs, add them to the pumpkin puree, blend until combined. Add a half cup heavy cream, blend. Add ground spices – cloves, nutmeg and cinnamon. Add sugar to your taste. Blend to combine.
7. Pour pumpkin mixture on your baked shell. Place the tart in the preheated oven 180 °C or 350 °F for 40-50 minutes until filling looks firm.
8. Garnish with candied ginger.