[Inoa Latina] Allium sativum L.

[Plant Source] mai Kina

[Hōʻike] Keʻokeʻo keʻokeʻo a i ʻulaʻula melemele Pada

Mahele Meakanu: Hua

[Particle nui] 80 Mesh

[Nalo ma ka maloʻo ʻana] ≤5.0%

[Mea Kaumaha] ≤10PPM

[Storage] E kūʻai ma kahi maloʻo a maloʻo, e mālama i ka mālamalama pololei a me ka wela.

[Ke ola mau] 24 Mahina

[Package] Hoʻopili ʻia i loko o nā pahu pahu pepa a me ʻelua ʻeke plastik i loko.

[Kapaona paona] 25kgs/pahu

Hoʻolauna:

I ka wā kahiko, hoʻohana ʻia ke kālika i mea lapaʻau no nā maʻi ʻōpū, ka ʻūhā, nā ilo, nā maʻi hanu, nā maʻi ʻili, nā ʻeha, nā hōʻailona o ka ʻelemakule, a me nā maʻi ʻē aʻe he nui. I kēia lā, ʻoi aku ma mua o 3000 mau puke mai ka honua holoʻokoʻa i hōʻoia mālie i nā pono olakino ʻike kuʻuna o ke kāleka.

ʻOiai he nui nā pōmaikaʻi o Garlic i ke kino o ke kanaka, akā he ʻala maikaʻi ʻole. ʻAʻole makemake ka hapa nui o ka poʻe i kēia ʻono, no laila ke hoʻohana nei mākou i ka ʻenehana biological hou, e hoʻomaikaʻi i ka elite i loko o ka Garlic a hoʻopau i ka ʻala o ka huahana, kapa mākou iā ia i ka extract garlic kahiko.

Hana:

(1) Loaʻa i ka mana antibiotic ikaika a nui. Hiki iā ia ke pepehi i nā ʻano bacteria a pau e like me ka hua bacteria gram-positive, gram-negative bacteria a me nā fungi; hiki ke kāohi a pepehi i kekahi mau microorganism pathogenic e like me ka nui o staphylococcocci, pasteurella, typhoid bacillus, shigella dysenteriae a me pseudomonas aeruginosa. No laila, hiki iā ia ke pale a ho'ōla i nā ʻano maʻi lele, ʻoi aku ka coccidiosis i loko o ka moa.

(2) Ma muli o kona ʻala ʻala ikaika, hiki i ka allicin ke hoʻonui i ka ʻai o nā manu a me nā iʻa.

(3) Hoʻonoʻo i nā meaʻai me ka ʻala kālika like ʻole a me ka uhi ʻana i nā mea ʻala maikaʻi ʻole o nā mea hānai like ʻole.

(4) Hoʻoikaika i ka ʻōnaehana pale, a hoʻoikaika i ka ulu maikaʻi o ka moa a me ka iʻa.

(5) He mea maikaʻi ka ʻala kālika o Allicin i ka hoʻokuke ʻana i nā nalo, nā mite a me nā pepeke ʻē aʻe mai ka hānai.

(6) Loaʻa iā Allicin kahi hopena sterilization ikaika ma Aspergillus flavus, Aspergillus Niger, Aspergillus fumigatus, etc.

(7) Palekana ʻo Allicin me ke koena o nā lāʻau lapaʻau

E kūʻai aku iā Dr. Vaclav Vetvicka i ka BetaGlucan:

https://www.betterwayhealth.com/products/transfer-point-beta-glucan/

E nānā i kā mākou Beta NuiGlucanFAQ Library:

https://www.betterwayhealth.com/blog/beta-glucan-faq-table-of-contents/

E kūʻai i kēia nīnauele holoʻokoʻa ma DVD a i ʻole Digital Download:
DVD: https://www.betterwayhealth.com/dr-vetvicka-faq-dvd.html
Hoʻoiho kikohoʻe: https://www.betterwayhealth.com/dr-vetvicka-qna.html

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ʻO ia, akā ma kēia ʻano pono mākou e hoʻomanaʻo he maʻalahi ke ana i ka maikaʻi o ka antioxidant i loko o ka paipu, maʻalahi ke ana ʻana, akā i ka manawa aʻu e moni ai, aneane hiki ʻole ke ana i nā hopena i loko o ko mākou kino. . No laila ʻike mākou he hana ia i ka paipu akā i loko o ko mākou kino ke manaʻo wale nei mākou e hana like ana. Akā hiki iā ia ke hana e like me ka antioxidant.

ʻŌlelo: Prof. Dr. Tomasz Ciach Warsaw University of Technology, Faculty of Chemical and Process Engineering, Biomedical Engineering Laboratory, lālā o ka Papa o NanoVelos Sp. ,Warsawo (PL)
CLINAM 7/ 2014, 7th Conference and Exhibition,
Iune 23-25, 2014