[Latin Name] Andrographis paniculata(Burm.f.)Nees

[Plant Source] Whole herb

[Specification] Andrographolides 10%-98% HPLC

[Appearance] White powder

Plant Part Used: Herb

[Particle size] 80Mesh

[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

[What is Andrographis?]

Andrographis paniculata is a bitter tasting annual plant, referred to as the “King of Bitters.” It has white-purple flowers and it is native to Asia and India where it has been valued for centuries for its numerous medicinal benefits. Over the past decade, andrographis has become popular in America where it is often used alone and in combination with other herbs for a variety of health purposes.

[How does it work?]

According to Memorial Sloan-Kettering Cancer Center, the active ingredient in andrographis is andrographolides. Due to the andrographolides, andrographis has potent anti-inflammatory and antimalarial properties. It also has antimicrobial properties, meaning it can help to fight off and prevent infections from harmful microorganisms such as viruses, bacteria and fungi. In addition, andrographis is a powerful antioxidant and it can help to prevent free radical induced damage to your cells and DNA

[Function]

Cold and Flu

Scientists have discovered that andrographis helps to boost the immune system by stimulating the body’s production of antibodies and macrophages, which are large white blood cells that scavenge harmful microorganisms. It is taken for both the prevention and treatment of the common cold, and it is often referred to as Indian echinacea. It might help lessen the severity of cold symptoms such as sleeplessness, fever, nasal drainage and sore throat.

Cancer, Viral Infections and Heart Health

Andrographis may also help to prevent and treat cancer, and preliminary studies done in test tubes found that extracts of andrographis help to treat stomach, skin, prostate and breast cancer. Due to the herb’s antiviral properties, andrographis is used to treat herpes and it is also currently being studied as a treatment for Aids and HIV as well. Andrographis also promotes heart health and can help to prevent the formation of blood clots as well as to dissolve already formed blood clots. In addition, the herb relaxes smooth muscles in the walls of blood vessels and thereby helps to reduce high blood pressure.

Additional Benefits

Andrographis is used to promote gallbladder and digestive health. It also helps to support and strengthen the liver and it is used in combination with other herbs in several Ayurvedic formulations to treat liver disorders. Finally, andrographis extracts taken orally have been found to help neutralize the poisonous effects of snake venom.

Dosage and Precautions

The therapeutic dose of andrographis is 400 mg, twice daily, for up to 10 days. Although andrographis is considered safe in humans, the NYU Langone Medical Center warns that animal studies suggest that it may impair fertility. Andrographis may cause unwanted side effects such as headaches, fatigue, allergic reactions, nausea, diarrhea, altered taste and pain in the lymph nodes. It may also interact with certain medications and as with any supplement you should consult your health care practitioner before taking the herb.

Is Stevia Good or Bad For Diabetes

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Hello, I’m Ty Mason from TheDiabetesCouncil.com, researcher, writer and I have type 2 diabetes. Today I’m going to answer the question, is stevia good for diabetes. But before we get into that, make sure you download my free diabetes management book which also includes a diabetes grocery shopping guide (foods to eat and avoid) by clicking the link: https://bit.ly/2g0NDAH

Stevia is actually a plant naturally grown in Brazil and Paraguay. It is now being grown in many other countries with China now being the largest export of the sweetener derived from the plant. The plant is in the same family as chrysanthemums and sunflowers.
The extract taken from the stevia plant has been used for many years as a sweetener, but was actually banned in the United States in 1991 because it was thought to cause cancer. The ban was lifted in 1995, but the Food and Drug Administration (FDA) allowed stevia to be imported and sold as a food supplement, but not as a sweetener. In December 2008, the FDA declared stevia Generally Regarded As Safe.

Since then the market has been flooded with “stevia” sugar substitutes. Just some of the “brand” names of stevia are:

Stevia in the Raw
Truvia
PureVia
Sweet Leaf
WalMart has their own “brand” Great Value Stevia
Only Sweet

And there are plenty of “Generic” stevia based sweeteners available.

Stevia extract is 250-300 times sweeter than table sugar.

Stevia is generally accepted as a good sugar substitute.

A 2003 study by Søren Gregersen found that stevioside reduces postprandial blood glucose levels in type 2 diabetic patients, indicating beneficial effects on the glucose metabolism. Stevioside may be advantageous in the treatment of type 2 diabetes. Postbrandial simply means the blood glucose levels after eating a meal.

A 2012 study by Naveen Shivanna found that the active ingredients in stevia not only had a positive impact on blood glucose levels, but was found to be an anti-oxidant and had liver protection properties.
So, is stevia good for diabetes? My answer is yes.

But I do feel you need to read the labels before you buy. Some forms of stevia sold in the US is all natural, but is it all stevia? Others have additives in them to promote longer shelf life. Be sure to read the label to ensure you are getting an all-natural, all stevia sweetener.

I hope this answered your question is Stevia good or bad for diabetes. Don’t forget to get your diabetes management book by clicking the link: https://bit.ly/2g0NDAH

Let me know if you have any other diabetes related questions.

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Pumpkin Soup
1 sugar pumpkin (2 if you plan on using one as a bowl)
1 onion – diced into small bits
1 tbsp olive oil
1 tbsp white wine vinegar
1-2 tbsp butter (optional)
1 tsp ginger powder
5-6 cups pumpkin puree
5-6 cups vegetarian broth
1/4 cup brown sugar
1/3 cup agave
1/2 cup heavy cream
1/2 tsp nutmeg
Salt and pepper (to taste)

Goat Cheese topping
1 cup heavy cream
4 oz goat cheese
Thyme

Prepare your sugar pumpkin for roasting in the oven. Slice off the top and split it down the middle with a knife. Be careful when cutting pumpkins!! It is very easy to accidentally cut yourself because they have such thick and strong skins. Go slowly and never force the knife, push, or pull too hard. Once you’ve split your pumpkin, use a spoon or ice cream scoop to remove the guts and seeds from inside. It does not need to be perfect since we will be baking the pumpkin, but still be thorough!

Preheat your oven to 450 degrees F. Place both halves of your pumpkin on a baking sheet or cookie sheet and bake in the oven for 35-40 minutes. To check if your pumpkin is done, use a fork or knife to prod the surface. If the utensil pierces the skin and pumpkin easily, then your pumpkin is ready. If it is still tough, then it needs to cook for a bit longer.

Remove your pumpkin from the oven and allow it to cool. Using a knife or your hands, cut or peel the skin from the pumpkin. Make sure to cut off any other burnt areas as well (most likely the surfaces touching the baking sheet). Cut the skinned pumpkin into small 2-inch chunks. Prepare a blender, food processor, or stick blender. Puree the pumpkin with any of these devices. Only puree small bits at a time – whatever your machine can handle. Separating the pumpkin into sections will make it much easier.

If your pumpkin is still too lumpy, no worries. You can optionally re-puree the whole mixture at the end of the recipe. If not, then you’ve got yourself a legit “Lumpy” pumpkin soup!

Heat a large cooking pot on high and add your diced onions and olive oil. Stir these ingredients and cook them until the onions are translucent and see through. Once that’s done, pour in your white wine vinegar to deglaze the pot. At this point you can optionally add in butter if you would like a richer flavor to your soup. Add in your ginger powder, pumpkin puree, and vegetable broth. If your sugar pumpkin only made 5 cups of puree, then only add in 5 cups of vegetable broth, and so on. Once these ingredients are mixed in, add the brown sugar and agave. Agave is also optional if you would not like your soup to taste too sweet.

Constant taste tests are your friend at this point in the process! There are many spices that you can add to soups, and if you feel your concoction is missing something integral, don’t be afraid to experiment a little! If you’re too scared to experiment, then salt and pepper are your safest bets to start off with.

Bring the entire soup to a boil, then lower the heat and allow it to simmer. Cover the top of the pot and let it simmer for 10-15 minutes.

To make the goat cheese topping, empty out one cup of heavy cream into a mixing bowl. Mix and beat the heavy cream until soft peaks form. Add in your room temperature goat cheese, evenly crumbling it over the whole mixture. Sprinkle some thyme on top. Mix it all again until combined.

Now that your soup is finished, remove it from the stove. Stir in the remainder of the heavy cream and nutmeg. Be careful with nutmeg as it is a very strong spice. Add it in slowly and continually taste test until it matches the flavor you like.

At this point you have the option of puree-ing all of the soup again or leaving it as it is. A little lumpiness never hurt anyone! But depending on your taste you may be looking for a smoother experience.

Serve the soup piping hot in a bowl and dollop the goat cheese spread on top! Enjoy with friends and family! We hope this soup will keep you warm in the cold autumn and winter months!

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