[Latin Name] Tribulus terrestris

[Specification] Saponins 90%

[Appearance] Brown powder

Plant Part Used: Fruit

[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 Tribulus terrestris?]

Tribulus terrestris is a vine that has been used as a general tonic (energy) and herbal treatment for impotence, but is found primarily in dietary supplements marketed for increasing testosterone levels in bodybuilders and power athletes. The idea behind tribulus is that it may increase testosterone levels indirectly by raising blood levels of another hormone, luteinizing hormone.

[Function]

1) Enhance men’s sexual ability.

2) Relieving muscle spasm and cramps;
3) Anti-myocardial ischemia and cerebral ischemia;
4) Relieving stress , regulating blood fat, and reducing cholesterol;
5) Promoting sex gland hormones;
6) Anti-aging and anti cancer;
7) Diuretic, anti-calculus of the urethra, reducing the risk of urinary stone disease and disorder;
8) Promoting muscle growth efficiently, helping the body to be strong and letting muscle to play potential role.

This traditional Christmas fruitcake is irresistibly tasty. Please kids and grown ups.
Ingredients:
1. 200g (7 oz) unsalted butter, chopped
2. 1 cup (220g) firmly packed dark brown sugar
3. 100g (3.5 oz) dark eating chocolate, chopped
4. 1/3 cup (80ml) brandy or orange juice
5. 1 teaspoon vanilla extract
6. 1 1/2 cups (255g) raisins
7. 1 2/3 cups (250g) currants
8. 2/3 cup (100g) dried sweetened cranberries
9. 1/2 cup (110g) red glace cherries
10. 2/3 cup (110g) dried mixed peel
11. 1 1/3 cups (200g) self-raising flour
12. 1/4 cup (25g) cocoa
13. 1 teaspoon mixed spice
14. 100g (3.5 oz) almond meal
15. 3 eggs, lightly beaten
For decoration:
1. 12 seedless red grapes (or any other berries of your choice)
2. 1 egg white, whisked until frothy
3. 1/4 cup (55g) caster sugar
4. 250g (9 oz) packet marzipan
5. 1/4 cup (80g) apricot or raspberry jam, warmed and sieved
6. 500g (17.6) powdered icing sugar, sifted
7. Fresh sage leaves, bay leaves, cherry leaves or blackcurrant leaves
Method:
1. Preheat oven to 150C (300F). Grease and double-line a 20cm (8 inch) square cake pan with baking paper overlapping sides of square baking pan about 5-6cm (2 – 2 1/2 inch).
2. Place butter, sugar, chocolate, brandy and vanilla in a saucepan on medium heat. Cook, stirring, for 3-4 minutes, until butter and chocolate are melted and sugar dissolved. Add raisins, currants, cranberries, cherries and mixed peel. Cook, stirring, for 2-3 minutes, until combined and well coated. Remove from heat. Cool slightly.
3. Sift together flour, cocoa and mixed spice. Stir in almond meal. Add eggs to chocolate mixture and mix well. Add flour mixture and combine using a spatula. Spoon into prepared pan and smooth surface. Bake for 1 1/2 – 1 3/4 hours, until a skewer inserted comes out clean. Wrap in clean tea towel or in foil and invert onto a flat surface. Cool completely or cool overnight.
4. To frost grapes, dip one at a time in egg white, then roll in caster sugar. If you like repeat 2-3 times, until well coated. Place on baking paper until set.
5. Roll out marzipan on a surface dusted with icing sugar until slightly larger than top of cake. Brush top of cake with jam. Lay marzipan over cake. Trim edges so marzipan covers top only.
6. To make icing, gradually add enough water to icing sugar to form a smooth, stiff paste. Spoon onto center of marzipan. Using a metal spatula, spread to edges of cake, so that it runs down sides a little. Place sage or other leaves on top in a wreath shape or shape preferring by you. Arrange frosted grapes on wreath. Makes 30 serves.
Notes: 1. Always double-line the pan (base and sides) to prevent overcooking.
2. Before preheating oven, position oven rack so that the top of the cake pan will sit in the center of the oven.
3. Cool cake completely before icing. If you can, make it 1-2 days ahead.
4. To store, wrap un-iced cake in greaseproof paper. Store in an airtight container in a cool dark place for up to 6 weeks, or freeze for up to 1 year.

One of the most well known benefits to drinking cranberry juice is for urinary tract health. The cranberry, according to studies done by the Urological Clinics of North America[1], contains high levels of proanthocyanidins (let’s call ‘em PAC’s) which prevent harmful bacteria from sticking to cell walls in the urinary tract.

PACs are antioxidants which have a wide variety of benefits in the body. By stopping the bacteria from sticking, cranberry juice prevents infection. The end result is prevention and reduction of the symptoms of urinary tract infection ( also known as UTI )
A study published in the Journal of the American Dental Association showed that cranberry juice had the ability to inhibit and even reverse the accumulation of cavity forming bacteria on the teeth.[3]

Dental plaque is an accumulation of bacteria that sticks to the tooth surface. Most dental cavities are caused by this particular bacterial strain, Streptococcus Mutans. Even brushing doesn’t remove this tenacious bacteria.

In this study, researchers isolated a component of cranberry juice, cleverly called nondialysable material (NDM to his friends). They put the NDM into a mouthwash form and it showed a comprehensive reduction in plaque. Cranberries and cranberry juice keep getting better.
An unexpected but impressive benefit to drinking cranberry juice was demonstrated in research done at the University of Illinois and more recently at the University of Western Ontario.

In these studies, some anti-carcinogenic components of the wonderful cranberry were shown to lower incidence of tumor development in human breast cancer cells. More research has yet to be done to be conclusive, but the potential is impressive. On top of an already impressive list of benefits, anti-cancer properties make drinking cranberry juice even more compelling.[4]
An article published in Critical Reviews in Food Science and Nutrition outlined how the polyphenols and bioflavonoids in cranberry juice can reduce oxidation of low density lipoprotein (LDL). LDL is what most people refer to as “bad” cholesterol. By reducing oxidation of cholesterol, you can lower your risk of blockages forming in veins and arteries. This means that drinking cranberry juice can reduce your likelihood of getting angina (chest pain), blood clots, and even a heart attack.[5]
30 Day Smoothie & Juice Challenge
8 oz. Frozen kale
4 oz. Frozen whole cranberries
1 Frozen banana
1 cup of Healthy Balance Grape Juice
3 cups of Distilled water
1 – 2 tablespoons of Sweetener