[Latin Name] Vitis vinifera L.

[Plant Source]from China

[Specifications]Proanthocyanidins polyphenol

[Appearance]Purple red fine powder

Plant Part Used:Skin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Function

1.Grape skin extract used to reduce cancer risk;

2.Grape skin extract has the useage of antioxidant activity;

3.Grape skin extract has anti-inflammatory, removal of swollen;

4.Grape skin extract can reduce the incidence of spots and cataracts;

5.Grape skin extract will reduced exercise-induced vascular sclerosis porridge;

6.Grape skin extract will strengthen the blood vessels the flexibility of the wall.

Application

1.Grape skin extract can be made into capsules, troche and granule as healthy food;

2.High quality grape skin extract has been widely added into the beverage and the wine, cosmetics as the functional content;

3. Grape skin extract is widely added into all kinds of foods such as cake, cheese as the nurture, natural antiseptic in Europe and USA, and it has increased the safety of the food.

What is Grape Skin extract?

Grape skin extract are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid, and OPCs. Typically, the commercial opportunity of extracting grape seed extract constituents has been for chemicals known as polyphenols, including oligomeric proanthocyanidins recognized as antioxidants.

Grape skin extract is rich in Oligomers Procyanidin Complexes (OPC) , which is a powerful antioxidant. In addition to the ultra rich potence of over 20 times higher than Vitamin C. Grape skin extract is also 50 times better than Vitamin E. Grape skin extract helps to strengthen the immune system, and also slowdown the aging process, which is of very high market value. Procyanidin B2, which is the most active compound to neutralize free radicals that cause aging, is available only in Grape Seed.

In Europe, OPC from grape skin extract proanthocyanidins has been adopted and used for several decades as a safe and effective compound. Grape skin extract has no record of any acute or chronic toxicity, no harmful reaction even under very high dosage. For these reasons, grape skin extract proanthocyanidins has become a new star in the food supplement market.

Happy Hearths Warming!!! Present #2!!

We are BACK baby! The Cantering Cook is back and it will be a monthly show now. Please welcome my Co-Host, Lisa Sample.

Lisa is a chef graduate from a prestigious school, The Culinary Institute of America, and will be bringing in a lot of knowledge to our shows. I hope you enjoy learning about things as much as I do! And her OC is a GRYPHON! This is gonna be so much fun!

Still messing around with the style and format of the show, it will probably be shorter in the future. I also have a second camera.

Give us suggestions in the comments, maybe we will make your recipes!

Music by the always awesome Mandopony!

Pumpkin Bread Recipe

4 Tablespoons butter (for lubing of baking pans)
1 3/4 cups All Purpose Flour
1/2 Teaspoon of salt (Koser, please!)
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Allspice
1/4 Teaspoon Cloves
1 1/2 cups Sugar (less refined the better)
1 cup Pumpkin (Processed or canned)
2 eggs

1) Mix all dry goods as well as Pumpkin in a large mixing bowl. Fold with a spatula, do not over mix!

2) Add eggs and fold in with spatula, mix until just brought together.

3) Butter bread tins with thick coating and pour mixture into pans. fill until just above half way.

4) Place in 375 degree oven for 30 minutes. Test for doneness with a toothpick. If toothpick comes out dry, you are done baking!

5) Let breads rest for 10 to 15 minutes, then pop out of the trays. ENJOY!

Pumpkin Syrup Recipe

1) Take all left over juices from pumpkin roasting and liquid squeezed out of your pumpkin puree and place it into a medium sized sauce pan and place in a cinnamon stick

2) Boil the liquid at a medium simmer until it reduces by 1/2 volume.

3) Remove cinnamon stick and add ground clove, ground ginger and brown sugar to taste. You will have to play with the measurements here. Start with a little and add as you go.

4) Take 1/4 cup of Tapioca Starch and add to a cup of water and mix together. Slowly add the Tapioca water to the pan and watch the syrup thicken. When you get the consistency you wish, stop!

5) Turn off the heat and chill mixture. Transfer to a squeeze bottle and refrigerate until use. you can warm it up in the microwave, or in a pan of hot water.

Pumpkin Seeds!

1) Remove all pumpkin seeds from stringy mess you pulled out of your pumpkin. Rinse!

2) Put seeds on a paper plate and let them fully dry for at least 24 hours.

3) Coat seeds with a light oil and arrange on a cookie sheet. dust lightly with kosher salt.

4) Place in 375 degree oven for 5 to 10 minutes. watch them carefully! As soon as they turn golden brown and delicious, remove and let cool! ENJOY!

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