[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[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 Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

This recipe is a video of a recipe from my cookbook, THE NAKED DIET. You can order it on AMAZON now – https://goo.gl/XNvwhG

This bread is made with flax and ground almonds. As such it is completely grain and carb free, thus perfect for anyone diabetic or trying to cut back on their sugar intake. It is undoubtedly at its best toasted, dolloped, drizzled and dressed with any toppings, or dips, you fancy.

Subscribe for more upcoming videos and simple recipes, and check out my website at https://www.tessward.com/

Ingredients :

5 eggs
250g of ground flax/ linseeds
170 g ground almonds
1 tablespoon baking powder
70g pumpkin / sunflower seeds
1/2 tablespoon coconut/ olive oil
1 level teaspoon sea salt

You need : 1 Small loaf tin

Method

Pre-heat oven to 180 degrees celsius
Add 3/4 of the seeds and all the other dry ingredients into a bowl

Crack your eggs into another bowl, 200ml water and mix. You are looking for the texture of thick but pourable batter, you may need to add a little extra water. Add the the dry mixture, and 3/4 of the seeds. Mix and pour into a small greased loaf tin.
Scatter over the remaining seeds
Bake for 35-40 minutes.
Leave to cool on a wire rack before slicing and serving.

The bread will keep for 3-4 days, out of the fridge

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