[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown 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 Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

Why You Must Never Throw Away Sprouted Garlic!
- – -
A bright green shoot on a garlic and we just show dustbin to it. But have you ever thought that you can use sprouted garlic? Yes, it is true the sprouted garlic is actually more medicinal and nutritional than the normal garlic bulb.

Amazing Benefits of Garlic!

Garlic is a medicinal gem and there is no doubt in it. It consists of antiviral, antibacterial and antifungal properties which make it a prime ingredient in alternative treatments for various diseases.

It is mainly used to reduce blood pressure, maintain right cholesterol level and prevent heart diseases. It is also helpful to fight cancer and boosts the immune system. It is used as a key treatment to treat non-poisonous snake bites and viral infections.

The medicinal properties of garlic are due to the active compound allicin present in it. It helps to lower down the level of tumor necrosis factor-α (TNF-α). It also fights high levels of insulin, triglyceride, glucose and uric acid in the blood. It plays the main role in the improvement of insulin sensitivity in diabetics.

How Sprouting Makes It Better!

It is common among many restaurants that they use sprouted nuts, seeds, grains and beans to enhance the taste of the dishes. It is true that sporting improved the texture and taste of some ingredients. Additionally sprouting foods increases the antioxidant activities and phenolic content.

When the seeds or grains are sprouting it is very susceptible to viral, bacterial and insect attacks. This causes it to produce a variety of chemicals which are known as phytoalexins. These chemicals help the food to defend themselves and prevent the microbial growth.

The extracts from a sprouted garlic has tested and found to protect the cells from various kind of damaging substances. Thus, the study concluded that sprouting is a useful way to improve the antioxidant properties of garlic.

Therefore, a sprouted garlic in a soup can be very beneficial for your health. You can still enjoy the benefits of the fresh garlic and when it get sprouted then use that piece also.

As you are aware now, next time if you found a sprouted garlic then don’t throw it away. Use it for your well being and stay healthy always!

This is a delicious simple to make:
Gluten Free Apple Cranberry Yogurt Coffee Cake

For a Printed copy of this recipe please visit my Blog:

https://sharingglutenfreerecipes.blogspot.com/2014/01/gluten-free-apple-cranberry-yogurt.html

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

https://www.facebook.com/SharingGlutenFreeRecipes

Gluten Free Apple Cranberry Yogurt Coffee Cake
In a small sauce pan, mix and simmer over a medium low heat: Stirring occasionally, cook just until the Cranberries begin to pop. Not all the berry’s need to pop. You do not want them to be mushy.
1-1/2 Cups Cranberries
2/3 Cup Sugar
1/3 Cup Water
Drain the mixture in a colander and set aside.

Using a Kitchenaid Mixer with a Paddle cream together:
½ Cup Unsalted Butter
¾ Cup Brown Sugar
Scrape the Bowl. Add:
2 eggs slightly beaten
1 tsp. Vanilla Extract
Lightly beat until combined.

In a Medium bowl whisk together:
2 Cups Gluten Free Flour (***SEE FOOT NOTE***)
1 tsp. Xanthan Gum
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon

Peel,core and dice up:
2 Medium apples (about 2 cups)

Mix the Apples into the Flour Mixture using a wooden spoon.

Add the Flour Mixture to the Butter mixture using a wooden spoon. Making sure all the flour has been incorporated. The batter will be thick at this point.

Fold in with a rubber spatula:
1-1/4 Cups Plain low fat Yogurt

Gently fold in with the rubber spatula the reserved Cranberry mixture.

Pour into a lightly greased 9X13 Pan, using a spatula to evenly spread out the batter.

Sprinkle the top of the batter with a mixture of Cinnamon and Sugar.

Bake in a preheated 325* oven
for 45-50 Minutes or until a digital thermometer inserted into the center reaches an internal temperature of 205-210*,

Cool on a wire rack in the pan.

ENJOY!!

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.

2 1/4 Cups Bob’s Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob’s Red Mill Gluten Free Potato Starch
2/3 Cup Bob’s Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob’s Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I’ve checked the internet and I have seen that many people use this mix so I don’t know who was the original person who made the recipe.

https://www.bobsredmill.com/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until Bake until it reaches an internal temperature 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

Recipe adapted to Gluten Free from:

https://www.dannon.com/Pages/Recipe_1838882.html

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software