[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[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

[What is Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

When Joe Landolina was just a 17-year-old high school student he developed a lifesaving compound from algae that stops bleeding in just seconds.

Produced by Darren Weaver. Research by Chris Weller.

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Todays Episode is broccoli rice casserole. This recipe I found online and decided to make it. It is all homemade down to the sauce.

Ingredients
———————
6 cups fresh broccoli
2 cups cooked white rice
3 tbsp. butter
3/4 cup diced onion
3 tbsp. flour
2 cups milk
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp dry mustard powder
1/2 tsp paprika
3 tbsp. cream cheese
2 cups shredded cheddar cheese
salt to taste

Preheat oven to 350 degrees. Cook onion and butter on medium low heat until onions are soft and translucent. stir in flour galic powder and pepper. Cook for 2 minutes.

Gradually pour in milk while whisking. Continue whisking over medium heat until think and bubbly. Remove from heat and add dry mustard, paprika cream cheese and 1 1/2 cups cheddar cheese stir until melted.

Cook rice.

Place broccoli in boiling water for about 2 minutes. and drain

stir together rice broccoli and cheese sauce. Place in 2 qt casserole dish top with remaining cheese and bake in oven for 35 minutes or until bubbly and cheese lightly browned.

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