[Products Name]  Royal jelly powder，Lyophilized royal jelly powder

[Specification]  10-HDA 4.0%, 5.0%, 6.0%, HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure with no additives;

4. More easily absorbed into the body than fresh royal jelly

5. Can be easily produced into tablets.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.

[Lyophilized technology]

Lyophilized technology, also known as Freeze-drying, it is a dehydration process typically used to maintain activity of all nutrition ingredients in royal jelly, also to make the royal jelly convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. This technology can maintain all activity of nutrition ingredient.

Lyophilized royal jelly powder is processed directly from fresh royal jelly.

3kgs fresh royal jelly is used to make 1kg lyophilized royal jelly powder.

During all the production process, there is no additives.

[Packing]

5kg/bag, 25kgs/drum

1kg/bag, 20kgs/carton

Main indices of physical and chemic in Lyophilized royal jelly

[Our work flow]

Our Lyophilized Royal Jelly Powder is produced in this way: we lyophilize the fresh royal jelly by advanced freeze-drying facilities without losing any nutritional ingredients, reserving the natural ingredients in utmost, and then make them into the form of powder, for any food additives are not needed to add.

The raw material we use is the natural fresh royal jelly which is up to the export standard . We process our products strictly according to export standard. Our workshop is up to the requirements of GMP.

Royal Jelly powder has been selected as drug excipients by many European and American pharmaceutical producing enterprises.Meanwhile it is applies to health food and cosmetics industries.

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Function]

1.Enhances the immune system

2.Promotes wound healing

3.Has antitumor/anticancer properties

4.Lowers cholesterol levels

5.Increases fat metabolism

6.Is a powerful antioxidant

7.Regulates blood sugar levels

[Applications]

It’s widely used in health tonic, health pharmacy, hairdressing and cosmetic area, and mainly was applied in capsules, troche and oral liquids etc.

Zinc is an essential trace mineral that plays a role in more than a hundred enzymatic reactions in the body, which is why consuming foods high in zinc is so important. It’s needed in small amounts every day in order to maintain your health and perform important functions. Zinc benefits come from its presence within all bodily tissue — it’s needed for healthy cell division, and it acts like an antioxidant, fighting free radical damage and slowing the aging process.

Zinc deficiency is now known to be a major malnutrition problem worldwide, and inadequate intake of foods high in zinc is one of the main causes. Compared to adults, infants, children, adolescents, pregnant and lactating women are most at risk for a zinc deficiency. These groups have increased requirements for zinc, so it’s important that they consume enough foods high in zinc every day or, in the case of infants, get it from breast milk.

Other groups of people that are at a higher risk for zinc deficiency include vegetarians and vegans, endurance athletes, alcoholics, people with gastrointestinal diseases, those who over-consume iron supplements, and people taking diuretic medications. The good news is if people consume enough foods high in zinc, like the 10 I list below, they can prevent inadequate zinc levels.
Top 10 Foods High in Zinc

Consume two to three servings of these zinc foods daily to support optimal zinc levels.

1. Lamb: 3 ounces: 6.7 milligrams (45 percent DV)
2. Pumpkin Seeds: 1 cup: 6.6 milligrams (44 percent DV)
3. Grass-Fed Beef: 100 grams: 4.5 milligrams (30 percent DV)
4. Chickpeas (Garbanzo Beans): 1 cup: 2.5 milligras (17 percent DV)
5. Cocoa Powder: 1 ounce: 1.9 milligrams (13 percent DV)
6. Cashews: 1 ounce: 1.6 milligrams (11 percent DV)
7. Kefir or Yogurt: 1 cup: 1.4 milligrams (10 percent DV) (values vary)
8. Mushrooms: 1 cup: 1.4 milligrams (9 percent DV)
9. Spinach: 1 cup: 1.4 milligrams (9 percent DV)
10. Chicken: 100 grams: 1 milligram (7 percent DV)

#Foods High In Zinc,
#high zinc foods,
#foods for zinc,
#foods high in zinc,
#foods that contain zinc,
#foods that have zinc,
#foods with zinc,
#zinc foods,
#zinc containing foods,
#zinc rich foods,

How to Make Pumpkin Tea Masala Milk | Diana Stobo – Fall is here! Get in the season with this awesome raw recipe! Take my 10 Day Guided Cleanse ‘The Naked Challenge’ and transform your life:►https://goo.gl/2c5QHI

Make the famous Green Juice to insure your own 10 Day Naked Challenge success! ►https://youtu.be/W2TgPJLp1gY

Please SHARE this Video! ► https://youtu.be/KE8X0OdyKDQ

Please SUBSCRIBE to my channel for more delicious and healthy recipes ► https://www.youtube.com/subscription_center?add_user=DianaStoboLive

____________________

There are so many problems with diet plans today, and the biggest reason they don’t work is because they are hyper-focused on Weight LOSS. It’s easier than you think to lose weight. I mean anytime you deplete your body of a necessity, it will get lighter. Taking out Carbs, or Fats, or calories, will always promote weight loss. But losing weight in such a way is only temporary and not sustainable. Your body is depleted for goodness sakes, and sooner or later, it’s going to want more nutrients. And, what the body wants, the body will climb mountains to get.

__________________

Please SHARE this video! ► https://youtu.be/KE8X0OdyKDQ

__________________

Connect with me so we can stay in touch…

Facebook ► https://www.facebook.com/dianastobolive
Twitter ► https://twitter.com/DianaStoboLive
Instagram ►https://instagram.com/dianastobo
Pinterest ►https://www.pinterest.com/dianastobolive
Website ► www.DianaStobo.com

____________________

Thank you for all your love and support. We appreciate your comments, likes and favorites. If you like something ► please SHARE it!
____________________

Click Here To Order my Bestselling ‘Get Naked Fast’ e-book ► https://goo.gl/N70mtU

Click Here to to Get Monthly Coaching for as little as $8.00 a month!
►https://goo.gl/rJ0ysk

Take my 10 Day Guided Cleanse ‘The Naked Challenge’ and transform your life: ►https://goo.gl/2c5QHI

Subscribe and lets keep in touch! ► https://www.youtube.com/subscription_center?add_user=DianaStoboLive

__________________

How to Make Pumpkin Tea Masala Milk | Diana Stobo
__________________

Hey and welcome to the daily juice, I am going to make a pumpkin tea masala milk today. I came up with this idea because when I was in India they would serve the hot chai on the beach and so I went and bought some of their chai masala back and have been blending it into different ingredients. I have been soaking these pumpkin seeds in water for about three hours. I rinsed and drained them, we are going to put it in the vitamix and add our water. This could be our basic pumpkin milk for there but we are going to add, chai masala tea, any of your favorites will do and some agave nectar to sweeten it. Then we are going to blend that up until it becomes a milk.

Ok so everything is blended and creamy. I’m going to add a little special ingredient, this is melted coconut oil and some lithesome powder. The reason I am doing this is because after this I am going to put this in the refrigerator and allow it to thicken and the coconut oil will make this milk a little creamery. Lithisome just binds all the ingredients together. Ok! Creamy milk here, so now find yourself a wide-mouthed pitcher and a nut milk bag. Lets see if this fits. Nope. So I’m going to have to hold it, lets pour our milk into it. So what we are going to do is gently squeeze the milk out of the bag leaving the chai masala inside along with any of the pumpkin seed which will make a nice smooth and creamy milk. Ok, all of the liquid is out of the bag, there we go, I’m going to put it in some jars for now to store in the refrigerator.