[Latin Name] Vitis vinifera Linn

[Plant Source] Grape seed from Europe

[Specifications] 95%OPCs；45-90% polyphenols

[Appearance] Red brown powder

[Plant Part Used]: seed

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[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.

[Gerneral feature]

1. Our product has passed the ID test by ChromaDex, Alkemist Lab. and other

third-party authoritative testing institutions, such as detection;

2. The pesticide residues match (EC) No 396/2005 USP34, EP8.0, FDA and other foreign pharmacopoeia standards and regulations;

3. The heavy metals in strict accordance with the foreign pharmacopoeia standard controls, such as USP34, EP8.0, FDA, etc.;

4. Our company set up a branch and import raw materials directly from Europe with strict control of heavy metal and pesticide residue. Aslo ensure the procyanidins content in grape seed is more than 8.0%.

5. OPCs over 95%, polyphenol over 70%, high activity, the oxidation resistance is strong, the ORAC more than 11000.

[Function]

Grapes (Vitis vinifera) have been heralded for their medicinal and nutritional value for thousands of years. Egyptians ate grapes a very long time back, and several ancient Greek philosophers spoke about the healing power of grapes — usually in the form of wine. European folk healers made an ointment from the sap of grapevines to treat skin and eye diseases. Grape leaves were used to stop bleeding, inflammation, and pain, such as the kind brought on by hemorrhoids. Unripe grapes were used to treat sore throats, and dried grapes (raisins) were used for constipation and thirst. Round, ripe, sweet grapes were used to treat a range of health problems including cancer, cholera, smallpox, nausea, eye infections, and skin, kidney, and liver diseases.

Grape seed extracts are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid and phenolic OPCs. The typical commercial opportunity of extracting grape seed constituents has been for chemicals known as polyphenols having antioxidant activity in vitro.

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https://www.serious-fitness-programs.com/2016/02/food-that-burns-fat-list-of-foods-and.html

The first thing is fruits that are rich in vitamin C, like lemon, oranges, guava, grapes, tangerines and lime. They all have properties of fat burning character, the vitamin C dilutes the fat, making it less portent helping it to be released from the body faster.

Other foods include chilies, bell peppers, cabbages, broccoli, Soya beans, apples and blue berries. The pectin that are present in apples restrict the cells to absorb fat, it also encourages water absorption from the food causing the release of fat deposits.

Whole grains: Your body burns twice as many calories breaking down whole foods than processed foods (especially those rich in fiber such as oatmeal and brown rice).
Lean meats: Protein has a high thermogenic effect: You burn about 30% of the calories the food contains during digestion (so a 300-calorie chicken breast requires about 90 calories to break it down).

Foods rich in fiber: Fiber plays an important role in fighting obesity. Most Americans consume only 12 grams of fiber a day. However, it is recommended to consume 20-35 grams of fiber per day.

Foods that are rich in fiber include:

- Bananas, beans, potatoes, dried figs, spinach…
Garlic- is yet another very effective fat burning food, it contains allicin that help reduce cholesterol as fats

Now how these foods can help you lose weight?

1-Foods that are high in protein take longer to digest and can significantly boost your metabolism resulting in higher caloric burn.

2-Foods that are high in fiber like Whole grain cereal can help you feel full sooner and for longer. Fiber also helps move fat through our digestive system faster so that less of it is absorbed into the body.

3-Foods like milk that are high in complex carbohydrates can boost your metabolism by helping your insulin levels stay low after a meal. Low insulin levels are desirable while high insulin levels are the signal to your body to hang on to fat.

4-Foods like green tea that are high in chemical complex EGCG causes the brain and nervous system to run faster which helps you burn more calories.

5-Foods that contains Omega-3 fatty acids like salmon and tuna can alter the levels of a hormone in your body called leptin, Lower leptin levels are associated with a higher caloric burn.

There are many other foods that burn fat or have similar properties to those mentioned, but the key secret would be to use theme wisely with a proper diet as well as exercises to bring out the best result of weight loss.

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Raw Vegan Cheese – How to make Vegan Raw Nut and/or Seed Cheese using acidophilus starter. Make a seed or nut cheese of your choice, or a blend of seeds and nuts.

Instructions for Almond Nut Cheese:

Do the first batch with only a small amount of almonds so that if it doesn’t turn out as you want it, it won’t be a great loss. The art of fermenting may take a little practice to get it right.

You will need:

Raw Almonds,
Acidophilus/lactobacillus
salt
clean water (preferrably distilled, filtered or boiled and then cooled to room temperature)

We use a vegan acidophillus powder, some people make their own by fermenting wheat in water for a few days and using that water called rejuvelac, but that can be dicey and unpredictable.

Soak raw almonds overnight and drain and rinse before blanching. (If you make almond milk you can use the strained solids to make nut cheese, almond milk is also best if you blanch the almonds).

To blanch the almonds pour hot water onto them, enough to cover them. This will loosen the skins and you can just pop them off by squeezing them. Use a small piece of napped cotton for grip if they don’t pop off that easy.

Blend (a high speed blender is the best for this) the almonds and about a half to one teaspoon of salt to each jarful with enough clean water that the batter will be liquid enough to blend.

Once it is blended into a smooth thick batter add 1/4 tsp of acidophillus/lactobaccillus powder and pulse for a few seconds.

Put this batter into clean jars with about 1/3 empty at the top to allow for expansion. Screw on the lid but do not tighten so that fermentation gases can be released.

Put these jars in a warm place, from 80 degrees to mid nineties Fahrenheit, no hotter. Mid eighties to ninety degrees is probably ideal.

Leave them for at least 4 hours then check to see if you see signs of fermentation. That will be tiny bubbles, and the batter will be firming up. If you remove the lid and smell, you should smell a pleasant yeasty smell. Remember to replace the lid straight away when testing. Depending upon temperature, they can be ready from 4-6 or more hours. The cooler the temperature the longer it will take.

Once the bubbles have populated the cheese at least 50% you can put them into room temperature and leave them for the rest of the day or overnight. (room temps of 55 to 70 degrees F). The cheese is ready when it is many tiny bubbles you can see through the glass and it has a pleasant smell and a delicious tang.

Once the cheese is done, tighten the lids and refrigerate. It will last a week or two in the fridge (and even longer depending on various factors). Some people even freeze it, but we haven’t. We have used this cheese in many ways.