Siberian Ginseng Extract

Key Words: American Ginseng Extract

[Latin Name]  Acanthopanax senticosus (Rupr. Maxim.) Harms

[Specification] Eleuthroside ≧0.8%

[Appearance] Light yellow powder

Plant Part Used: Root

[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 Siberian Ginseng?]

Eleutherococcus, also known as eleuthero or Siberian ginseng, grows in mountain forests and is native to eastern Asia including China, Japan, and Russia. Traditional Chinese Medicine has used eleutherococcus for reducing lethargy, fatigue, and low stamina as well as increasing endurance and resilience to environmental stresses. Eleutherococcus is considered an “adaptogen,” a term that describes herbs or other substances that, when ingested, appears to help an organism increase resistance to stress. There is strong evidenceEleutherococcus senticosus increases endurance and mental performance in patients with mild fatigue and weakness.

[Benefits]

Eleutherococcus senticosus is a pretty awesome plant and has a lot more benefits that just the graphic above highlights. Here are some of the ones worth mentioning.

1. Energy
2. Focus
3. Anti-Anxiety
4. Anti-Fatigue
5. Chronic Fatigue Syndrome
6. Common Colds
7. Immune Booster
8. Liver Detox
9. Cancer
10. Antiviral
11. High Blood Pressure
12. Insomnia
13. Bronchitis

“Pumpkin seed Payasam recipe” and Benefits of Pumpkin seeds (Poosanikai) | Unave Amirdham | News7

Siddha specialist Arun details the benefits of Pumpkin seeds details as to how it has many health-benefiting vitamins, minerals, anti-oxidants, as well as amino-acids. It is also a good stress buster. Aishwarya Raghav offers an authentic pumpkin seed payasam recipe with step by step instruction.
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https://cleancuisineandmore.com/kombucha/

What is Kombucha?

Kombucha (pronounced “kom-BOO-cha”), often called “mushroom tea,” is a fermented beverage made from black or green tea, sugar and a fungus culture. It’s been used as a health tonic for centuries in China, Japan and Russia.

The fermentation process yields a tart, tangy and effervescent (fizzy) sort of cidery-tasting beverage that is ultra-low in calories, high in nutrients (in particular, a broad spectrum of B vitamins), rich in antioxidants (including polyphenols), enzymes, amino acids and loads of probiotics. And, because the fermentation converts most of the sugar into organic acids, the resulting drink has as few as two grams of sugar per cup.

Additionally, kombucha is rich in lactic and gluconic acids, and often, glucoronic acid. Lactic acid plays a vital role in digestion; gluconic acid may ease yeast infections and glucoronic acid is beneficial for liver detoxification. For vegans, the B-vitamins alone are a great reason to drink Kombucha.

I figured the fact kombucha contains a hefty dose of probiotics would get my husband’s attention, especially since he recently wrote an article on the proven benefits of probiotics . The thing is, your intestines need “good” bacteria (probiotics) to digest and process nutrients, boost natural detoxification and to defend your body against harmful bacteria. Andy is sold on the benefits of probiotics because he’s read about them in mainstream medical journals. After learning kombucha contains probiotics Andy got a little more interested. Could kombucha be a vegan yogurt alternative source of probiotics?