[Latin Name] Glycine max (L.) Mere

[Plant Source] China

[Specifications] Isoflavones 20%, 40%, 60%

[Appearance] Brown yellow fine powder

[Plant Part Used] Soybean

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[Active ingredients]

[What is Soy Isoflavones]

Non-genetically modified soybean refined soy isoflavones, a natural nutritional factors for a variety of important physiological activity is a natural plant estrogen, easily absorbed by the body.

Isoflavones are phytoestrogens planned economy a weak hormones, soy is the only valid source of human access to  isoflavones. In the case of strong estrogen physiological activity, isoflavones can play the role of anti-estrogen. Isoflavones very prominent anti-cancer properties, can hinder the growth and spread of cancer cells and only cancer, isoflavones had no impact on normal cells. Isoflavones has an effective of anti-oxidant.

[Functions]

1. Lower Cancer Risk In Men and Women;

2. Use In Estrogen Replacement Therapy;

3. Lower Cholesterol and Reduce Heart Disease Risk;

4. Relieve women menopause syndrome, guard against osteoporosis;

5. Protect human body from destroy by free-radical to advance immunity;

6. Be healthy for stomach and spleen and protect nerve system;

7. Reduce cholesterin thickness in human body, prevent and cure cardiovascular disease;

8. Prevent cancer and counteract cancer£¬for example, prostate cancer, breast cancer.

[Application] Used in Lower cancer risk, estrogen replacement therapy, advance immunity, prevent and cure cardiovascular disease.

Here is my personal favorite Keto dessert – Cheesecake! Transcript below! ► Great Sweetener: https://amzn.to/2iEbgAK
► Audiobooks (first 2 books are free!): https://amzn.to/2ot2x6M

This one is really easy to make and doesn’t take more than 5-10 minutes of hands-on time + 30 minutes in the oven. And trust me, it is so worth it!

1. Preheat the oven to 200°C/400°F
2. Base: Melt 30g of butter and mix with 75g of almond flour, 1/2 tsp of cinnamon and 17g of powdered erythritol/stevia (my blend tastes almost like sugar, you might have to change your quantity up/down). Press the mixture into small silicon muffin forms (8 in my case) and bake in the oven for 8-10 minutes.
3. Filling: While the base is in the oven, mix 360g of cream cheese (full fat), 2 large eggs, 1/4 tsp of vanilla bean powder (or 1 tsp vanilla extract), 2 Tbsp of lemon juice and 60g of powdered erythritol/stevia (again, taste it in between to see how much you need).
4. When the base is done, remove from the oven, lower the temperature to 175°C/350°F and equally spread the filling on top of each muffin form. Place back in the oven for 20-25 minutes.
5. Remove from the oven and let the mini-cheesecakes cool down (they taste way better after 2-3 hours in the fridge, after the cream cheese solidifies) or have some right away if you can’t wait!

Let me know how it turns out if you try the recipe! Also, don’t forget to leave me a like if you enjoyed the video and to subscribe if you haven’t already!

➤Want to be coached by me? Send me an email: angelo@minimalistketo.com