[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine powder

Plant Part Used: Fruit

[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 Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

I found the cure! My Hair Growth Oil is changing lives! *take a look at the latest videos.

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Link to Pumkin Seed Oil:

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Link to Biotin:

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Link to Saw Plametto which also helps with hair loss:

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What is central centrifugal cicatricial alopecia?

Central Centrifugal Cicatricial Alopecia (CCCA) is a form of scarring alopecia on the scalp that results in permanent hair loss. It is the most common form of scarring hair loss seen in black women. However, it may be seen in men and among persons of all races and hair colour (though rarely). Middle-aged women are most commonly affected.

What is the cause of central centrifugal cicatricial alopecia?

The exact cause of CCCA is unknown and is likely multifactorial. Hair care practices, such as the use of the hot comb, relaxers, tight extensions and weaves, have been implicated for decades, but studies have not shown a consistent link. Other proposed causative factors include fungal infections, bacterial infections, autoimmune disease, and genetics. One study has shown an association with medical conditions such as type 2 diabetes mellitus.

Clinical features of central centrifugal cicatricial alopecia

Hair loss typically begins at the vertex or mid-scalp and extends outward in a centrifugal manner. There is loss of the follicular openings on examination of the scalp. Thus, the scalp may appear shiny. While some persons do not have symptoms, tenderness, itch and burning are common. Hair breakage may also be an early sign of CCCA. Hair loss is slowly progressive. A photographic scale has been developed to rate the severity of the central hair loss.

Biotin
Reference Guide Complementary and Alternative Medicine Guide Supplement Vitamin H (Biotin)
Vitamin H (Biotin)

Vitamin H, more commonly known as biotin, is part of the B complex group of vitamins. All B vitamins help the body to convert food (carbohydrates) into fuel (glucose), which is used to produce energy. These B vitamins, often referred to as B complex vitamins, also help the body metabolize fats and protein. B complex vitamins are needed for healthy skin, hair, eyes, and liver. They also help the nervous system function properly.

Hair and Nail Problems

Very weak evidence suggests that biotin supplements may improve thin, splitting, or brittle toe and fingernails, as well as hair. Biotin, combined with zinc and topical clobetasol propionate, has also been used to combat alopecia areata in both children and adults.

Pumpkin Seed Oil

Researchers from the Republic of Korea’s Pusan National University have confirmed that pumpkin seed oil increases hair growth among balding men.

Finish the study here: https://www.hindawi.com/journals/ecam/2014/549721/

In comparison, among the placebo group, 28% had increased baldness and 64% were unchanged, while only 7.7% were slightly or moderately improved in hair growth.

Check out John Bergman Youtube Page where he talks about autoimmune disease

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YUMMM Fried Apple Pie Tacos – Learn how to make them here: https://www.youtube.com/watch?v=U0qXjLt8qjI

Watch more How to Make Christmas Cookies videos: https://www.howcast.com/videos/515165-Cranberry-Pistachio-Shortbread-Cookies-Christmas-Cookies

RECIPE: 1 stick unsalted butter, soft; 1/3 c. sugar; 1 tsp vanilla bean paste; Â_ tsp cinnamon; pinch salt; 1 c. all purpose flour; Â_ c. dried cranberries; zest of 1 orange; 1 large egg white; Â_ c. finely-chopped pistachios. Beat butter & sugar in stand mixer w/ paddle. Add vanilla, cinnamon, salt, flour, cranberries & zest; beat till smooth dough forms. Roll dough into log & brush w/ egg white. Roll log in pistachios. Chill Â_ hour before slicing into Â_” thick cookies. Transfer to sheet; bake @ 350F 12 min. or till lightly golden.

Hi. I’m Katie Rosenhaus, and today I’m going to show you how to make cranberry pistachio shortbread cookies, a cookie that’s perfect for Christmas. And the reason for that is I have the red with my cranberries, and the outside is covered with the green of the pistachios, and it’s just a really festive cookie. So I’m starting in my mixer with one stick of softened butter. And you just want to leave your butter on your countertop for about half an hour until it’s just soft to the touch, and then you’re ready to go.

So we’re creaming together butter and a third a cup of sugar. I’m going to start my mixer off on low speed, and then crank it up. And the beauty of this cookie dough is that there are no eggs. So if you have people around who are trying to constantly eat your dough, this is one that’s totally safe to eat. So that’s it. Really fast. My butter and sugar are combined together. They’re nice and smooth. So I’m just going to start adding in some of flavorings. And here’s just something that I love adding. It’s a little bit of orange zest. So with my microplane I’m just going in and scraping the outside of my orange, and that’s going to add a really nice citrus balance to the cranberries. Get that in there. I have my cranberries here. These are dried cranberries.

A little bit of vanilla bean paste, and the reason I use vanilla bean paste is I’m getting all of those little bits of vanilla bean in my cookies, instead of just that flavor of the vanilla extract. A touch of salt, and a baker’s pinch is always bigger than a regular pinch, but you’ll find that salt in recipes really rounds out the flavor. And a cup of flour. So I’m just going to mix until this dough comes together. Start on low, and beat and beat. OK. So we have our cookie dough. So you can see this color is really already beautiful.

We have the little flecks of orange and red. I’m just going to pull the dough out and pop it right onto a cutting board. Just make sure all the little dry bits are combined. Everything is in. And now you could work with this dough right away, but if you’re at home and you have the time, I would recommend just chilling it for about half an hour until it’s a little bit more firm, and it will be even easier to work with. But all I’m going to do is roll it out. And you’ll see I haven’t even floured my countertop. I’m just using my hands to gently roll the dough into a nice log. This is about I would an inch or an inch and a half in diameter. And now for the festive part.

So I have a little egg white with a brush, and I have pistachios that I’ve ground in the little food processor. Or you can grind them in a big food processor or whatever you have, but until they’re nice and finely ground. So I’m going to brush my log with egg white, and this is going to be our glue.

Of course I grabbed the tiniest brush I could possibly find, but if you get desperate just go in with your hand and rub egg white all over the outside of the cookie, and then of course wash your hands afterwards. So that’s the glue. Now when I top it with my pistachios, they’re just going to stick to the surface. So you can see I’m going to pat them down.

They create this beautiful coating all over. So I’m going to do that to the whole log. So my dough is all coated and ready to go, and I’m just going to take a nice, sharp knife, and here’s where I’m just going to cut slices. And if your dough is chilled, it’s going to cut even more easily, but don’t worry if your shapes are a little irregular. We’ll go back in a fix them afterwards. OK. So on my baking sheet, I’m just going to space this a little bit apart from each other, so they’ll have some room to grow. Right onto the cookie sheet. So that’s it. So I’m just going to bake these at about 350 degrees until they’re lightly golden around the edge, about 15 minutes.

And you could see how beautiful they come out. They really puff, and they get nice and round, and you can see all of those little bits of cranberry running t