[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[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.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

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Nut-Free and Low Carb? Oh yes!
Moist and rich and tastes like fall y’all!

Perfect Low Carb Pumpkin Spice Muffins
Nut-free and gluten-free

4 ounces butter, room temp
4 ounces cream cheese
3/4 cup Sukrin Gold, brown sugar substitute (order at www.sukrinusa.com. Use code “friends” for a 10% discount)
5 eggs
½ cup pumpkin puree
1/3 cup Coconut flour
¼ cup Oat fiber
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoon vanilla extract
½ teaspoon maple extract (optional) can order here Pure Maple Extract 8 oz. by OliveNation

https://www.amazon.com/gp/aw/d/B007C8DVZY/ref=sxts1_a_it?ie=UTF8&qid=1474765784&sr=1

1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon ground cloves (optional)
¼ cup heavy cream
5 drops of liquid sweetener, if desired
Additional Sukrin Gold and cinnamon for tops (optional)

Blend the cream cheese and butter until it is creamy and well blended. Add Sukrin Gold and blend. Add eggs one at a time, beating well after each addition. Beat in pumpkin puree. Set aside. Mix dry ingredients, including coconut flour, oat fiber, baking powder, glucomannan, and salt. Blend dry ingredients with wet ingredients. Add next 5 ingredients and mix well. Add cream and liquid sweetener to taste.

Portion batter into a 12-cup muffin tin, filling ¾ full. Sprinkle tops with Sukrin Gold and cinnamon. Bake at 350 degrees for 20 to 24 minutes. Remove from heat and let cool. Taste and texture is best after 30 minutes out of the oven. Store in the refrigerator. My favorite way to eat these is with some marscapone or warmed with some softened butter. Enjoy!