[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[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

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

Trà Xanh và Nấm Linh Chi là hai dược liệu quí trong tự nhiên giúp ngăn chặn tế bào ung thư, mà không làm tổn hại đến các tế bào lành.

Đây là một trong các video phóng sự được làm tại Đài Loan, ghi nhận các trường hợp thực tế đã điều trị thành công bệnh Ung thư bằng cách kết hợp các phương pháp hiện có với Cao Khô Linh Chi Đỏ Reishimax & Chiết Xuất Trà Xanh Tegreen’97. Reishimax và Tegreen97 là 2 sản phẩm đã được chứng minh hiệu quả tốt trên lâm sàng và đã được đưa vào danh mục thuốc điều trị tại liên bang Mỹ – The Federal Physical Desk Reference (PDR.net)

Bạn hãy chia sẻ cho thật nhiều người biết để giúp họ hoặc người thân có thêm phương pháp thiết thực thoát khỏi căn bệnh quái ác này nhé.

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More and more proofs of EGCG in green tea and Polysacchride in Lingzhi help killing maglinent cells but protect healthy cells.

This is one of video reports from Taiwan, about successful testimonials of different type cancer patients who applied a combine treatment of current oncology plus high concentrate red Ganoderma Lucidum mushroom (Reishimax) and green tea high concentrate (Tegreen’97). We can trust the safety and effectiveness of Reishimax & Tegreen97 as they are listed in The Federal Physical Desk Reference (PDR.net)

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INGREDIENTS:

10 lb. carving pumpkin (yes, like the ones you’d use for a jack-o-lantern)
vegetable oil (not much, maybe 2 or 3 Tbsps)
2 tbsps bacon drippings *
one onion, chopped
6-7 cloves of garlic, crushed
2 Tbsps curry powder
1 Tbsp ground cumin
1 Tbsp ground ginger
1/4 tsp cayenne pepper
1 Tsp smoked paprika **
1/2 tsp freshly grated nutmeg **
1 tsp cider vinegar (if necessary)
4-6 C water
1/2 lb. baby carrots
2-3 bay leaves
2 tsp dry marjoram leaves **
pinch of saffron **
1 pint half-and-half
salt & pepper to taste

HOW TO:

To prepare the pumpkin – this can be done a couple of days in advance and stored in the fridge:

Preheat oven to 375°
Throw the pumpkin at the ground to crack it, then finish cutting it in half with your knife.
Scoop out seeds and strings and set the guts aside. I’ll show you what to do with these in episode 33b.
Rub cut edges with oil and place cut-side down on a rimmed baking sheet.
Place in the oven and bake 45 minutes to an hour, until a paring knife can be easily inserted and withdrawn.
Allow pumpkin halves to cool until you can handle them without burning yourself, then separate the flesh from the skin. (Discard the skin, keep the flesh and any juices.)

For the soup itself:

Heat bacon drippings in a large stock pot over medium heat.
Add onion and garlic with a little salt and cook 3-4 minutes.
Add curry powder, cumin, ginger, cayenne, paprika, and nutmeg and cook for 1-2 minutes.
If the spices start to stick to the bottom of the pot too much, add vinegar to un-stick them.
Add pumpkin flesh, carrots, water, salt and pepper. Mix well.
Add bay leaves, marjoram, and saffron.
Increase heat and allow soup to boil, then lower heat, cover the pot, and allow to simmer for about half an hour.
Remove bay leaves and blend the soup using an immersion blender (preferred method).
Turn off heat and mix in the half-and-half. Enjoy!

garnish this with some greek yogurt and toasted pumpkin seeds.