[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[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. Net weight:25kgs/drum

[What is Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

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This cranberry fluff is made with real food ingredients and nothing artificial. I use fresh cranberries, real whipping cream, and real fruit. Visit my website: https://www.cooking-mexican-recipes.com

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Cranberry Fluff

Ingredients:

12 oz. bag of fresh cranberries, rinsed
1 cup water
1 apple
1 orange (for 1 tsp. of zest and 1 Tbsp. orange juice)
3/4 to 1 cup sugar
15 oz. can crushed pineapple, drained
1/2 cup walnuts, chopped
1 1/2 cup heavy whipping cream, organic if possible
1 tsp. vanilla extract, organic
2 – 3 Tbsp. sugar

Directions:

Pour the water into a sauce pan and add the sugar and the cranberries and cook over medium heat. Stir the cranberries and cook until the cranberries burst and the sauce thickens, about 5 minutes.

You will probably want to turn the heat down to low during the last part of cooking.

Be careful when the cranberries burst so you don’t get burned.

When the sauce is done, go ahead and taste it to see if you want to add more sugar. I did in the video.

Take the pot off the stove and let the cranberry sauce cool for 5 minutes. You can let it cool completely by just leaving it on the counter or you can speed up the cooling process by placing the pan into a bowl of ice water.

While the sauce is cooling, core, peel and chop the apple and add it to the sauce so that the apple doesn’t turn brown.

Then add the pineapple, walnuts, orange zest, orange juice, and stir to combine. Once this is completely cool we will whip our whipping cream and add it.

Pour the heavy cream into a mixing bowl and add the vanilla extract with 2 Tbsp. of sugar and whip on high until you have stiff peaks.

Fold the cream into the cranberry sauce and refrigerate until you are ready to serve.

Thanks for watching and sharing!
Rockin Robin
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Music by Kevin MacLead https://incompetech.com/.
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