[Latin Name] Glycine max (L.) Mere

[Plant Source] China

[Specifications] Isoflavones 20%, 40%, 60%

[Appearance] Brown yellow fine powder

[Plant Part Used] Soybean

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[Active ingredients]

[What is Soy Isoflavones]

Non-genetically modified soybean refined soy isoflavones, a natural nutritional factors for a variety of important physiological activity is a natural plant estrogen, easily absorbed by the body.

Isoflavones are phytoestrogens planned economy a weak hormones, soy is the only valid source of human access to  isoflavones. In the case of strong estrogen physiological activity, isoflavones can play the role of anti-estrogen. Isoflavones very prominent anti-cancer properties, can hinder the growth and spread of cancer cells and only cancer, isoflavones had no impact on normal cells. Isoflavones has an effective of anti-oxidant.

[Functions]

1. Lower Cancer Risk In Men and Women;

2. Use In Estrogen Replacement Therapy;

3. Lower Cholesterol and Reduce Heart Disease Risk;

4. Relieve women menopause syndrome, guard against osteoporosis;

5. Protect human body from destroy by free-radical to advance immunity;

6. Be healthy for stomach and spleen and protect nerve system;

7. Reduce cholesterin thickness in human body, prevent and cure cardiovascular disease;

8. Prevent cancer and counteract cancer£¬for example, prostate cancer, breast cancer.

[Application] Used in Lower cancer risk, estrogen replacement therapy, advance immunity, prevent and cure cardiovascular disease.

Stevia Chef shows how to make a delicious healthy fruit smoothie using Chocodant ( https://emperorsherbologist.com ) made form Chocolate and JAJA Stevioside. You can use it as a frozen dessert, a snack, a great tasting healthy drink. Use whatever frozen fruit and/or fresh fruit you want. I suggest you use either Almond or coconut milk rather than cows milk.

A delicious recipe for vegan, gluten-free pumpkin bread.

RECIPE
2 cups gluten-free oat flour
¾ cup brown sugar
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ tsp. cloves
1 cup pumpkin puree
1 tsp. vanilla extract
½ cup water
¼ cup olive oil
½ cup chopped walnuts

Preheat the oven to 350 degrees Fahrenheit, and grease a loaf pan. Mix the dry ingredients. Add the wet ingredients, and mix. Stir in most of the walnuts. Dump the batter into the greased pan, and sprinkle the remaining walnuts over the top. Bake for 60 to 70 minutes. Let cool a little in the pan, then slice and serve. Makes one loaf.

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