[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

One of the most well known benefits to drinking cranberry juice is for urinary tract health. The cranberry, according to studies done by the Urological Clinics of North America[1], contains high levels of proanthocyanidins (let’s call ‘em PAC’s) which prevent harmful bacteria from sticking to cell walls in the urinary tract.

PACs are antioxidants which have a wide variety of benefits in the body. By stopping the bacteria from sticking, cranberry juice prevents infection. The end result is prevention and reduction of the symptoms of urinary tract infection ( also known as UTI )
A study published in the Journal of the American Dental Association showed that cranberry juice had the ability to inhibit and even reverse the accumulation of cavity forming bacteria on the teeth.[3]

Dental plaque is an accumulation of bacteria that sticks to the tooth surface. Most dental cavities are caused by this particular bacterial strain, Streptococcus Mutans. Even brushing doesn’t remove this tenacious bacteria.

In this study, researchers isolated a component of cranberry juice, cleverly called nondialysable material (NDM to his friends). They put the NDM into a mouthwash form and it showed a comprehensive reduction in plaque. Cranberries and cranberry juice keep getting better.
An unexpected but impressive benefit to drinking cranberry juice was demonstrated in research done at the University of Illinois and more recently at the University of Western Ontario.

In these studies, some anti-carcinogenic components of the wonderful cranberry were shown to lower incidence of tumor development in human breast cancer cells. More research has yet to be done to be conclusive, but the potential is impressive. On top of an already impressive list of benefits, anti-cancer properties make drinking cranberry juice even more compelling.[4]
An article published in Critical Reviews in Food Science and Nutrition outlined how the polyphenols and bioflavonoids in cranberry juice can reduce oxidation of low density lipoprotein (LDL). LDL is what most people refer to as “bad” cholesterol. By reducing oxidation of cholesterol, you can lower your risk of blockages forming in veins and arteries. This means that drinking cranberry juice can reduce your likelihood of getting angina (chest pain), blood clots, and even a heart attack.[5]
30 Day Smoothie & Juice Challenge
8 oz. Frozen organic kale
4 oz. Frozen whole cranberries
1 Frozen banana
1 cup of Healthy Balance Grape Juice
3 cups of Distilled water
1 – 2 tablespoons of Sweetener

Round Chia and Flax Seed Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free

For a Printed copy of this Recipe please check my Blog: https://sharingglutenfreerecipes.blogspot.com/2013/11/round-chia-and-flax-seed-crackers-with.html

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Round Chia and Flax Seed Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free
In a large bowl combine with a fork:
½ Cup Chia Seeds
½ Cup Ground Flax Seed Meal
½ Cup Unsalted Roasted Pumpkin Seeds
½ Cup Unsalted Roasted Sunflower Seed
½ Cup Sesame Seeds
¼ tsp. Salt (If using Salted Seeds skip adding the Salt)
1 Cup Water
Mix together until combined and let sit for 10 Minutes, if the mix is to dry add a little more water.
As the mixture sits it will thicken.
(Optional if you would like to add any herbs/spices add them in with the seeds before you add the water)
Line a cookie sheet with a Sil-pat Baking mat or Parchment Paper.

I used a Cookie Scoop #50 to evenly measure out the Cracker Rounds. Use any size of your choice.
Place the scoops onto the Prepared Cookie Sheets.
Use a small piece of Wax Paper,, Place the wax paper over one of the scoops. Use a Small Plastic Container or cup and Flatten the Crackers into Rounds

Bake in a Preheated 325* Oven

Bake for 30 minutes
Turn the Crackers over and continue baking about 10 more minutes or until done.

Depending on how thick you make your crackers and how much liquid you add will determine how long they take to bake.

I removed any crackers that were nice and crispy and placed on a wire rack. I continued baking the last few crackers a few more minutes. Make sure they are dry and not moist when you touch them. If you made them very thick.. you can turn your oven down to 300* to make sure they are completely dry.

Cool them completely on a wire rack before storing in a container. These stay fresh for a couple of weeks in an air tight container.

https://www.bobsredmill.com/

Silpat Baking Mat: Silpat: The Original Non-Stick Mat https://silpat.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software