[Latin Name]Huperzia serratum

[Source] Huperziceae whole herb from China

[Appearance]Brown to white

[Ingredient]Huperzine A

[Specification]Huperzine A 1% – 5%, HPLC

[Solubility] Soluble in chloroform, methanol, ethanol, slightly soluble in water

[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.

[What is Huperzine A]

Huperzia is a type of moss that grows in China. It is related to club mosses (the Lycopodiaceae family) and is known to some botanists as Lycopodium serratum . The whole prepared moss was used traditionally. Modern herbal preparations use only the isolated alkaloid known as huperzine A. Huperzine A is an alkaloid found in huperzia that has been reported to prevent the breakdown of acetylcholine, an important substance needed by the nervous system to transmit information from cell to cell. Animal research has suggested that huperzine A’s ability to preserve acetylcholine may be greater than that of some prescription drugs. Loss of acetylcholine function is a primary feature of several disorders of brain function, including Alzheimer’s disease . Huperzine A may also have a protective effect on brain tissue, further increasing its theoretical potential for helping reduce symptoms of some brain disorders.

[Function] Used in alternative medicine, huperzine A has been found to act as a cholinesterase inhibitor, a type of medicine used to prevent the breakdown of acetylcholine (a chemical essential to learning and memory).

Not only used as a treatment for Alzheimer’s disease, huperzine A is also said to enhance learning and memory and to protect against age-related cognitive decline.

In addition, huperzine A is sometimes used to boost energy, increase alertness, and aid in the treatment of myasthenia gravis (an autoimmune disorder that affects the muscles).

Potato Cheesy Melt (makes 5 cups)

STEP 1:
Boil 4 Yukon Gold Potatoes (not white Idaho; they are not creamy enough; too strarchy)

STEP 2:
Make the cashew milk (1/2c raw cashews blended in 2c water) or add 2c of un-sweet soymilk

STEP 3:
Blend in the seasonings;
- 1c Nutritional Yeast
- 1 & 1/2 Tbsp onion powder
- 1/2 Tbsp tomato powder or 1 fresh vine ripe tomato
- 1.5 tsp salt (max 2 tsp)
- 1 tsp mustard seed powder
- 1 tsp white vinegar or plant-based lactic acid
- 1 tsp thyme powder
- 1/2 tsp garlic powder
- 1 Tbsp extra virgin olive oil
- 1/4 tsp of chipotle chili powder (optional)

STEP 4:
Pulse the potatoes into the mixture…If too thick to pulse with your blender, add another cup of water and cook it off

STEP 5:
Cook for 10 minutes to deepen the flavor.

Serve hot or cold.

Great as a soup with broccoli, baked with elbow noodles topped with bread crumbs, as a green bean or other veggie casserole, poured over anything (veggies or make cheese fries) or as a dip (cut raw veggies, chips, as a layer in bean dip, etc.)

Unlike animal-based cheese:
- zero cholesterol
- low fat (1/10th less fat than cow-based cheese dip)
- lactose-free (allergen)
- made fresh from the pantry when you want it!

~COMPARISONS~
Dairy-Based Cheese Dip:
FAT per Serving (1/4c) = 13.5g
SODIUM per Serving (1/4c) = 857mg

Cashew Version:
FAT per Serving (1/4c) = 1.3g
SODIUM per Serving (1/4c) = 174mg

Soybean Version:
FAT per Serving (1/4c) = 1.2g
SODIUM per Serving (1/4c) = 174mg

Fantastic documentary all about the best tasting and healthiest oil – “The Green Gold” – Styrian Gold Pumpkin seed oil from Styria (Steiermark), Austria – now with English subtitles.