[Products Name]  Royal jelly powder，Lyophilized royal jelly powder

[Specification]  10-HDA 4.0%, 5.0%, 6.0%, HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure with no additives;

4. More easily absorbed into the body than fresh royal jelly

5. Can be easily produced into tablets.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.

[Lyophilized technology]

Lyophilized technology, also known as Freeze-drying, it is a dehydration process typically used to maintain activity of all nutrition ingredients in royal jelly, also to make the royal jelly convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. This technology can maintain all activity of nutrition ingredient.

Lyophilized royal jelly powder is processed directly from fresh royal jelly.

3kgs fresh royal jelly is used to make 1kg lyophilized royal jelly powder.

During all the production process, there is no additives.

[Packing]

5kg/bag, 25kgs/drum

1kg/bag, 20kgs/carton

Main indices of physical and chemic in Lyophilized royal jelly

[Our work flow]

Our Lyophilized Royal Jelly Powder is produced in this way: we lyophilize the fresh royal jelly by advanced freeze-drying facilities without losing any nutritional ingredients, reserving the natural ingredients in utmost, and then make them into the form of powder, for any food additives are not needed to add.

The raw material we use is the natural fresh royal jelly which is up to the export standard . We process our products strictly according to export standard. Our workshop is up to the requirements of GMP.

Royal Jelly powder has been selected as drug excipients by many European and American pharmaceutical producing enterprises.Meanwhile it is applies to health food and cosmetics industries.

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Function]

1.Enhances the immune system

2.Promotes wound healing

3.Has antitumor/anticancer properties

4.Lowers cholesterol levels

5.Increases fat metabolism

6.Is a powerful antioxidant

7.Regulates blood sugar levels

[Applications]

It’s widely used in health tonic, health pharmacy, hairdressing and cosmetic area, and mainly was applied in capsules, troche and oral liquids etc.

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https://www.davegsmith.com/

https://bluelineproducts.com/

How it Works for Diet using Sugar Blocker in this area Mobile

Why it Works for
F21 is an All Natural Sugar Blocker that assists restrict your blood sugar level absorption. It includes different substances discovered to have various wellness perks, such as L-Arabinose, Coriolus Versicolor Polysacchride, Konjac-Mannan, Magnesium Stearate, Mint taste: Menthol and Natural Colors. F21 not just does it assist advertise weight-loss, (PSK) enhances your immune system feedback. In fact, for each gram of F21, you can block approximately 20 grams of sugar (sucrose). The formula not just assists advertise weight-loss, it benefits the intestinal system by permitting the obstructed sucrose to sustain helpful probiotic germs while the polysaccharide (PSK) enhances your immune system feedback.

DG Smith https://www.davegsmith.com/

diabetes care :
00:00:05 sugar cravings
00:00:12 safe appetite suppressant
00:00:19 F21 Sugar Blocker
00:00:27 Weigh tloss
00:00:34 Fitness

Previous #VeganNovember: https://www.youtube.com/watch?v=6uR5pP1qqC4
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My food processor: https://amzn.to/1DGnsqX

BREAKFAST – Winter Granola (Makes 4 portions):
2 cups oats
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup chopped almonds
1/2 cup pumpkin seeds
3 tbsp maple syrup: https://amzn.to/2aub6Nd
1 tsp cinnamon
Grating of nutmeg
1/2 cup dried cranberries: https://amzn.to/2eYkuIC
Coconut milk (or any plant-based milk): https://amzn.to/2eNrENg
Preheat the oven to 160 degrees celsius. Place the oats nuts, seeds, maple syrup, cinnamon and nutmeg on a lined baking tray, mix it well and spread evenly then place it in the oven for 30 minutes. Halfway through, give everything another mix together just so doesn’t catch. Remove and leave it to cool, then once cool add in the dried cranberries. Serve with plant-based milk and/or fresh berries. Store remaining granola in an air-tight container for up to a week.

SNACK – Hippeas Organic Chickpea Puffs ‘In Herbs We Trust’: https://bit.ly/2ffI6ZK

LUNCH – Warm, Crispy Garlic Potato Salad with Cashew Sour Cream:
1/2 romaine lettuce
1/2 cucumber
4 small potatoes
1 tbsp olive oil
3 cloves garlic
3 sun-dried tomatoes, chopped
Fresh basil, chopped

For the Cashew Sour Cream:
1/2 cup cashews: https://amzn.to/2eYigJl
2 tbsp nutritional yeast: https://amzn.to/2aAZ8MM
1 tbsp lemon juice
Salt & black pepper
1/4 cup water
Shred up the lettuce and slice the cucumber. Place the potatoes in a pan of boiling water and let them boil until soft. Once cooked, put them on a lined baking tray and crush them using the bottom of a mug. Drizzle over the olive oil and mince the garlic. Place those in the oven on 180 degrees for around 20 minutes or until crispy and golden. In that time I make up the Cashew Sour Cream in a food processor by blending up the cashews, nutritional yeast, lemon juice, salt, pepper and water until smooth. Remove the potatoes from the oven, place in another bowl with 3 tablespoons of the Cashew Sour Cream, mix together, then add in the sundried tomatoes and some shredded basil. Mix well, then place the lettuce and cucumber in a bowl and add the Warm, Crispy Potato Salad on top.

SNACK – Matcha Latte:
1 cup non-dairy milk: https://amzn.to/2eNrENg
1 tsp matcha: https://i.refs.cc/PtXrkjsu
Matcha whisk: https://amzn.to/2dTiBib
Heat up the non diary milk in a pan until its warmed through. Place the matcha powder in a cup then pour in 1/4 cup of the warm milk, whisk it until smooth then pour in the rest of the milk and give it a good stir.

DINNER – Quinoa & Rose Harissa Roast Veg:
Beluza Rose Harissa: https://amzn.to/2f4VInD
2 small aubergines
1 red onion
1 large tomato
1 sweet red pepper
Small handful fresh mint
2 cups quinoa: https://i.refs.cc/PtXrkjsu
1 handful chopped green olives
Pre-heat the oven to 180 degrees celsius. Chop the aubgerines, green peppers, sweet red pepper, tomato and red onion. Place those on a lined baking tray then add on 1-2 tbsp harissa paste and mixed well through the vegetables. Place in the oven to roast for around 25 minutes. In this time, cook up the quinoa with 3 cups hot water. Once cooked, remove the roast veg out from the oven and add it to the quinoa. Add in the chopped green olives, serve into bowls and then top it with some fresh mint.

DESSERT – Blueberry Nice-cream
1 frozen chopped banana
2 tbsp blueberry powder: https://i.refs.cc/PtXrkjsu
Blend up up the frozen chopped banana in a food processor until almost smooth, then add in the blueberry powder and blend it up again.

WHAT I’M WEARING –
TOP – Zara
BRACELET – https://bit.ly/2aXuzlT
NAILS – Ciate ‘Beach Melba’: https://bit.ly/2edleaK

Diptyque candle – https://bit.ly/2fm58KL