[Latin Name] Vitis vinifera Linn

[Plant Source] Grape seed from Europe

[Specifications] 95%OPCs；45-90% polyphenols

[Appearance] Red brown powder

[Plant Part Used]: seed

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[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.

[Gerneral feature]

1. Our product has passed the ID test by ChromaDex, Alkemist Lab. and other

third-party authoritative testing institutions, such as detection;

2. The pesticide residues match (EC) No 396/2005 USP34, EP8.0, FDA and other foreign pharmacopoeia standards and regulations;

3. The heavy metals in strict accordance with the foreign pharmacopoeia standard controls, such as USP34, EP8.0, FDA, etc.;

4. Our company set up a branch and import raw materials directly from Europe with strict control of heavy metal and pesticide residue. Aslo ensure the procyanidins content in grape seed is more than 8.0%.

5. OPCs over 95%, polyphenol over 70%, high activity, the oxidation resistance is strong, the ORAC more than 11000.

[Function]

Grapes (Vitis vinifera) have been heralded for their medicinal and nutritional value for thousands of years. Egyptians ate grapes a very long time back, and several ancient Greek philosophers spoke about the healing power of grapes — usually in the form of wine. European folk healers made an ointment from the sap of grapevines to treat skin and eye diseases. Grape leaves were used to stop bleeding, inflammation, and pain, such as the kind brought on by hemorrhoids. Unripe grapes were used to treat sore throats, and dried grapes (raisins) were used for constipation and thirst. Round, ripe, sweet grapes were used to treat a range of health problems including cancer, cholera, smallpox, nausea, eye infections, and skin, kidney, and liver diseases.

Grape seed extracts are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid and phenolic OPCs. The typical commercial opportunity of extracting grape seed constituents has been for chemicals known as polyphenols having antioxidant activity in vitro.

Garlic Health Benefits: https://www.youtube.com/watch?v=4vqx-mbJaH8&t=10s
Garlic – Preparing It, Helpful Pointers and Interesting Facts
The stinking rose, as garlic was once known, is more than just smelly. It has many health benefits and is even an aphrodisiac. Please see my other video on garlic for this information, I will post a link. In this video I will be covering the proper ways to use garlic, some helpful pointers and interesting facts.
First off, before you can eat this amazing vegetable and herb, since it is known to be both. You must peel it, the easiest ways that I have found are: if you only need a few cloves you can peel them under running water by using your fingers and they do peel very easily. If you need a whole head or more, Place the entire garlic head inside a jar and shake the jar vigorously for a few minutes. Then take the cloves out of the jar and most of the peels should be removed. Now, how do you remove the garlic smell from your hands, simply do this by running your hands under cold water while rubbing a stainless steel object.
Raw, freshly minced garlic has the most health benefits. If you cannot stand the smell and must cook it, you need at least four and a half cloves to get the same effect. Also, The flavor of garlic is most intense just after it has been minced. If your garlic has sprouted, it is still usable although it has lost some of its flavor and health benefits.
To get the most health benefits from garlic, let it sit for a minimum of 5 minutes, after cutting and before eating. Waiting 5–10 minutes allows the health-promoting allicin to form. If you do not let it sit, allicin is never formed, so it is worth the wait.
A little information on cooking garlic. It’s important that you’re preparing garlic the right way, as improper preparation and consumption could cancel out the positive effects. You need to follow first the steps just mentioned, crush the garlic at room temperature and allow it to sit for about 10 minutes. In addition, never cook garlic at high heat and wait until the last 10 minutes of cooking to add the garlic.
Lastly, how to handle the garlic smell on your breath, you can do this by drinking lemon juice or eating a few slices of lemon. Better yet you can put an end to the odor a different way, consume garlic with parsley, as the herb counters garlic’s bad smell.
Some Helpful Pointers about Garlic:
• One clove a day will improve your health and 2-3 cloves will help prevent a cold.
• Be careful about taking too much as it can irritate your digestive system.
• Don’t microwave garlic as this kills the active ingredients.
• Garlic supplements may interact with certain drugs.
• Always consult a doctor if you are unsure about anything.
Now for some interesting facts about garlic:
If your rose garden is being attacked by aphids, an excellent home remedy to get rid of them is to spritz the leaves and blooms with a mixture of crushed garlic and water. The recipe is on your screen.
In ancient Greece, brides carried bouquets of herbs and garlic, not flowers.
A crushed clove of raw garlic, gently rubbed on skin, can zap a pesky pimple.
The city of Chicago is named after garlic. ‘Chicagaoua’ was the Indian word for wild garlic which grew abundantly in the area.
Catch more catfish, carp and other bottom feeding fish with garlic. Fish are so attracted to the scent of garlic that you can buy bait with the smell built in.
The sticky juice that is in garlic cloves is often used as an adhesive, especially for delicate projects that involve fragile items like glass. You just need to crush the cloves to get to the sticky stuff which works well as a bonding agent for smaller jobs.
And lastly, did you know that April 19th is National Garlic Day. So let’s enjoy the amazing health benefits of the garlic.
Thank you for watching!
Good Day and Good Health

Chia and Flax Seed Meal Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free

For a Printed copy of this Recipe:

https://sharingglutenfreerecipes.blogspot.com/2013/08/chia-and-flax-seed-crackers-with_9.html

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:

https://www.facebook.com/SharingGlutenFreeRecipes

Chia and Flax Seed Meal Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free:

In a large bowl combine with a wooden spoon:
½ Cup Chia Seeds
½ Cup Ground Flax Seed Meal
½ Cup Unsalted Roasted Pumpkin Seeds
½ Cup Unsalted Roasted Sunflower Seed
½ Cup Sesame Seeds
¼ tsp. Salt
1 Cup Water
Mix together until combined and let sit for 10 Minutes, if the mix is to dry add a little more water.
As the mixture sits it will thicken.
(Optional if you would like to add any herbs/spices add them in with the seeds before you add the water)
Line a cookie sheet with a Sil-pat Baking mat or Parchment Paper

I use a rubber spatula to help spread out the dough to an even thickness of your choice. If the dough splits use the spatula to press back together.

Bake in a Pre-heated 325* Oven
Do not score the crackers at this point.

Bake for 30 minutes
Remove from the Oven, Place another cookie sheet upside down on top of the first pan and carefully invert. Remove the Silpat baking mat and place back on the cookie sheet. If you used Parchment paper you can cut the crackers on the paper then flip each cracker over individually.
Cut the Crackers into any size of your choice.
I cut my crackers with a butter knife and flipped them over and placed back onto the Sil-pat baking mat.

Depending on how thick you make your crackers and how much liquid you add will determine how long they take to bake.
I checked mine after 20 minutes and rotated them around the pan so the edges would not burn.
I baked them a total of 45 minutes after I flipped them over. Keep checking your crackers every 10-15 minutes as they may bake quicker due to your oven and size of the crackers.
I removed any crackers that were nice and crispy and placed on a wire rack. I continued baking the last few crackers about 10 minutes. Make sure they are dry and not moist when you touch them. If you made them very thick.. you can turn your oven down to 300* to make sure they are completely dry.

Cool them completely on a wire rack before storing in a container.

ENJOY!

Link to Chia Seed Muffins:

https://sharingglutenfreerecipes.blogspot.com/2013/05/chia-seed-muffins-gluten-free.html

https://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software