[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow Powder

Plant Part Used:Fruit

[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.

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Introduction:

In ancient times, garlic was used as a remedy for intestinal disorders, flatulence, worms, respiratory infections, skin diseases, wounds, symptoms of aging, and many other ailments. To date, more than 3000 publications from all over the world have gradually confirmed the traditionally recognized health benefits of garlic.

Although aged Garlic has so many benefits to human body, but it has a unpleasant odor. most of people do not like this taste ,so we use modern biological technology, to enrichment the elite containing in the Garlic and get rid of the odor of the product ,we call it aged garlic extract

Function:

(1) Has a strong and extensive antibiotic ability. It can kill all kinds of bacteria totally sucn as gram-positive bacteria, gram-negative bacteria and fungi; can restrain and kill some pathogenic microorganisms such as many staphylococcocci, pasteurella, typhoid bacillus, shigella dysenteriae and pseudomonas aeruginosa. So, it can prevent and cure many kinds of contagion, especially coccidiosis in chicken.

(2) Because of its strong garlic odour, allicin can increase feed intake of the birds and fish.

(3) Flavors the meals with a uniform garlic smell and mask unpleasant odors of various feed components.

(4) Strengthen immune system, and promote healthy growth in poultry and fish.

(5) Allicin’s garlic odour is effective in repelling flies, mites and other insects from the feed.

(6) Allicin has a potent sterilization effect on Aspergillus flavus, Aspergillus Niger, Aspergillus fumigatus, etc. and is therefore able to prevent the onset of feed mildew and prolong feed life.

(7) Allicin is safe with no residual drugs

Full Article: https://hcgchica.com/grain-free-sugar-free-cookies-p3-hcg-diet-recipe/
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Grain Free Sugar Free Cookies Recipe:

1/2 cup flaxseed meal
1/4 cup pumpkin seed meal (put pumpkin seeds in coffee grinder and grind)
1/4 cup chia seed powder (put chia seed in coffee grinder and grind)
2 heaping tsp. carob powder
2 tsp. Baking Powder
2 tsp. powdered Erythritol
1/2 cup lowfat cottage cheese
1/4 cup Protein Powder- I used Sunwarrior Sprouted Fermented Vegan Rice Protein
2 egg whites
3 tbs. butter melted
1 tsp. white vinegar
stevia to taste

Mix all the dry ingredients first (first half of list), then add in the wet ingredients. Form into flattened circles and use a cookie cutter for cute shape, or simply slap the rounded flattened cookie dough onto the baking pan as is. No one really cares after all. I only made my cookies look cute so that you’ll want to pin them on pinterest to get more people to try the recipe out. Bake at 350 for about 10-12 minutes (I did it in my toaster oven). Makes about 14 cookies (nutrition profile to follow).

Icing:

1 tbs. powdered Erythritol
1 tbs. butter melted

Mix the icing ingredients together- then either pipe onto the cooled cookies with a plastic bag with the tip cut off, or just smear some on with a butter knife.
Read the rest of the article here: https://hcgchica.com/grain-free-sugar-free-cookies-p3-hcg-diet-recipe/

Gluten Free Lemon Blueberry Bundt Cake ~ Version 1

This is not a very high rising cake. It taste delicious! My Son and his Buddies who are not on a Gluten Free Diets ate the whole cake and they had no idea it was Gluten free!! It’s always great to see someone who is not on a Gluten Free Diet enjoy one of my recipes!

For a Printed copy of this Recipe:

https://sharingglutenfreerecipes.blogspot.com/2013/08/gluten-free-lemon-blueberry-bundt-cake_3482.html

Gluten Free Lemon Blueberry Bundt Cake: Version 1
In a large bowl whisk together:
1 1/3 Cups Gluten Free Flour (***SEE FOOT NOTE***)
1 tsp. Xanthan Gum
2 tsp. Baking Powder
½ tsp. Salt

In a Medium bowl whisk together:
1 Cup Yogurt
¾ Cup Sugar
3 Eggs
1 tsp. Lemon Zest
1 tsp. Lemon Extract
½ tsp. Vanilla Extract
¼ Cup Vegetable Oil

Slowly add the Wet ingredients to the Dry ingredients using a wooden spoon. Do not over beat.

In a small bowl mix:
1 ½ Cups Frozen Wild Berries (If using large Fresh Blueberries you may need less)
Sprinkle lightly with Gluten Free Flour

Gently fold the Blueberries into the Batter.

Pour the batter into a Sprayed and very lightly floured Bundt or Loaf Pan

Pre-heat Oven 350*

Bake for 50-55 Minutes until golden brown or until a digital thermometer inserted into the center of the cake reached 205*. Then the cake is done.

Cool cake in the pan on a wire rack for 10 minutes

Invert the cake pan onto the wire rack to completely cool.

After the cake has been cool pour on the glaze.
Mix:
1 Cup Powdered Sugar
1 tsp. Lemon Juice or Extract
1 Tbl. Milk.
Drizzle over the cooled cake. Let the Glaze Hardens.

(***FOOT NOTE***)
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 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.

ENJOY!

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 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.

https://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software