[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.

@Autonomy Bar
1st gig, subok subok lang (reunion lang talaga ng Poly!)

https://nrupencm24.fatburndr.hop.clickbank.net | Egg Whites: Your Body’s #1 Biggest Enemy?

Back when the low fat craze was popular, eggs were in the crosshairs because of their fat and cholesterol content. This led many to avoid eggs all together or to just eat the whites, whether by separating them out themselves or opting for products like egg beaters.

The truth is that egg whites are an amazing source of protein. They are easily and nearly completely absorbed by your body.

So much so that they are the gold standard by which other proteins are judged. But aside from the protein in egg whites, there is almost no other nutrient content.

The white is half the egg and much less than half the story. A lot of the protein in an egg is also in the yolk. Additionally, the yolk contains all the vitamins and minerals.

These include numerous metabolism stimulating B vitamins, essential minerals like Zinc and Phosphorus which are essential to energy production, all of the fat soluble vitamins, Vitamin A, Vitamin D, Vitamin E and Vitamin K, antioxidants, and eye-health-supporting carotenoids, (lutein and zeaxanthin).

But what about the fat and cholesterol? Remember that first and foremost, fat is not the enemy. Overeating is. Good Fats are necessary for a balanced diet.

If you limit fat consumption, not only will your testosterone levels plummet, but so will your metabolism and fat loss. It may seem like a paradox, but it isn’t: Eating good fats will actually make you leaner.

What about the effect of cholesterol and fat on your cardiovascular health? To date there have been no convincing scientific studies linking egg consumption with high cholesterol, or heart disease.

But again, moderation is key. Try to limit egg yolk consumption especially if you have high cholesterol. You can always mix in a few whites with the whole eggs to add more protein to you meal.

Also, how you cook eggs is also important. Using too much butter is a great way to up the amount of unhealthy saturated fats. Instead use a little nonstick cooking spray, or boil or poach your eggs to get that healthy.