[Latin Name] Haematococcus Pluvialis

[Plant Source] from China

[Specifications]1% 2% 3% 5%

[Appearance] Dark red Powder

[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

Brief Introduction

Astaxanthin is a natural nutritional component, it can be found as a food supplement. The supplement is intended for human, animal, and aquaculture consumption.

Astaxanthin is a carotenoid. It belongs to a larger class of phytochemicals known as terpenes, which are built from five carbon precursors; isopentenyl diphosphate and dimethylallyl diphosphate . Astaxanthin is classified as a xanthophyll (originally derived from a word meaning “yellow leaves” since yellow plant leaf pigments were the first recognized of the xanthophyll family of carotenoids), but currently employed to describe carotenoid compounds that have oxygen-containing moities, hydroxyl or ketone , such as zeaxanthin and canthaxanthin. Indeed, astaxanthin is a metabolite of zeaxanthin and/or canthaxanthin, containing both hydroxyl and ketone functional groups. Like many carotenoids, astaxanthin is a colorful, lipid-soluble pigment. This colour is due to the extended chain of conjugated (alternating double and single) double bonds at the centre of the compound. This chain of conjugated double bonds is also responsible for the antioxidant function of astaxanthin (as well as other carotenoids) as it results in a region of decentralized electrons that can be donated to reduce a reactive oxidizing molecule.

Function:

1.Astaxanthin is a powerful antioxidant and may protect against oxidative damage to body tissues.

2.Astaxanthin can improve the immune response by increasing the number of antibody producing cells.

3.Astaxanthin is a potential candidate to treat neurodegenerative disease such as Alzhimer and Parkinson diease.

4.Astaxanthin dan reduce UVA-light damage to skin such as sunburn, inflammation, ageing and skin cancer.

Application

1.When applied in pharmaceutical field, astaxanthin powder has the good function of antineoplastic;

2.When applied in health food field, astaxanthin powder is used as food additives for pigment and health care;

3.When applied in cosmetic field, astaxanthin powder has the good function of antioxidant and anti-aging;

4.When applied in animal feeds field, astaxanthin powder is used as animal feed additive to impart coloration, including farm-raised salmon and egg yolks.

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Get FR*EE Guide to Healing Your Body Naturally by Cary Ellis, author of “Super Immunity Secrets” at https://www.superimmunitysecrets.com and learn more about Cary’s work at https://www.caryellis.com

Today we are going to make “Mom’s Barley Soup”. It’s early March, and in many places there’s still plenty of snow in the ground, which you can see out the window here.

During the 1918 flu epidemic forty million people died worldwide. That is a lot of people to die in a flu epidemic! Terrible. One of the women who assisted many to get well, was a homeopath – who treated with homeopathic remedies plus gave her patients barley broth. Barley has beta glucans in it. A very high amount of beta glucans that are very supportive of the immune system.

So this soup is chock full of super immunity ingredients that I talk about in my book, “Super Immunity Secrets,”which is available on Amazon in paperback and for Kindle, or downloadable as an ebook for 25% off https://www.superimmunitysecrets.com

I’d like to congratulate you for being here, because that took effort. Some people who are sick, who have cancer or heart disease or other illness, don’t even bother to put looking for an answer. Wellness is such a result of how we live our lives on a daily basis, and what kind of food we eat.

What’s really important today, is that you discover how quick and easy the soup is to make. Once you learn how easy it is, you’ll realize that no kitchen should be without a pot of nutritious, protective soup simmering on these stove during chilly months.

I’ve been a vegetarian over the last forty years. It has served me well. The recent China Study demonstrated that all degenerative illness could be either reversed or prevented with a mostly vegetarian diet (maximum 7% animal protein).

Animal products contain uric acid, which form crystals in the body, making it difficult to be alkaline and resist disease. If you want to have one recipe book in your kitchen I recommend my Super Immunity Secrets book – I designed it to have fifty easy vegan vegetarian recipes with immune protective herbs – as a guidebook to help you make wonderful foods for you and your family and friends.

So it takes about 5-7 minutes to put the ingredients in a big pot (quick and easy), and then takes about 2 hours to simmer till the barley is tender and all ingredients are melded into a delicious broth. It’s ideal to cook this kind of soup on weekend or evening when you are at home doing other things, but can keep an eye on the stove. This soup is made vegan style, with no meat bone, broth or other animal products. You could however if you wished add a soup bone to it, depending on where you or your family are in lifestyle habits and food choices.
Fill large soup pot to about half full with 3 quarts water. Turn burner on high heat, while adding rest of ingredients:
3/4-1 cup Pearled Barley (this will swell up to fill the pot) 3-4 fresh Tomatoes peeled and diced, or 1 30 oz. can of diced tomatoes with juice 2 cups or 1 can organic Great Northern Beans 2 diced Carrots 4-5 cloves unpeeled (the paper is high in vitamin C and will cook away) Garlic (contains allicin similar to penicillin) 2-3 medium Potatoes, cubed into bite-sized pieces 2 T diced Green Chilis (opt.) 2-3 tsp. red or green Chili powder (depending on tastes of your family – more or less) 1 tsp. Curry Powder 2-3 Tablespoons Oregano herb (strong antiviral, shown to be effective even against herpes) 1/2 tsp. Earth Salt (base on your taste, but the herbs will round out flavor so less salt is neeeded)
Let soup simmer 1 1/2 hrs.
Then add to pot and keep simmering another 20-30 minutes: 1/4 cup fresh Cilantro (shown by a Japanese dentist to eliminate mercury from the body) 2 cups Frozen Mixed Vegetables 1 bunch Parsley, washed well and chopped 2-3 Tablespoons Virgin Olive Oil (don’t want to cook too much, but helps pull potent oils from the herbs) 2-3 Tablespoons natural Soy Sauce (or Tamari) 2 Tablespoons Umbeboshi Plum Vinegar (sour and salty) find in natural foods market in Oriental section – very alkalizing and rounds out flavors (opt.)
Also add another quart of water or whatever needed to keep lots of broth cooking in the soup.
Now, we have a wonderful pot of “Mom’s Vegan Barley Soup” with an aroma that is out of this world. Cary Ellis is author of “Super Immunity Secrets,” for sale on amazon in paperback and for Kindle. Also check out her site with great health tips and videos https://www.caryellis.com