[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[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.

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

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Celiac Disease and Food Allergies Suck….But Our Food Doesn’t Have To!

Let’s Cook!

Gluten-Free Chocolatey Banana Bread

4 ripe bananas
3/4 of a cup of white, granulated sugar
1 teaspoon vanilla extract
1 large egg
1/3 cup oil (I prefer grapeseed or coconut oil)
1 cup all-purpose flour WITH xanthan or guar gum (I use Pamela’s brand for all my gluten-free baking needs)
1/2 cup Hershey’s cocoa powder
1 teaspoon baking soda (I use Clabber Girl…Go Terre Haute! Support Hoosier Business)
1/2 teaspoon kosher salt
1 cup dark chocolate morsels

Preheat oven to 350.
Mix mashed bananas, sugar, vanilla, egg, and oil on low speed until well-combined.

In a separate bowl, mix the dry ingredients, reserving a couple of tablespoons.

Slowly add the dry ingredients into the wet ingredients.

Coat the chocolate morsels in the remaining 2 tablespoons of reserved dry ingredients.

Fold the chocolate morsels into your batter.

Pour into a greased, 9 inch loaf pan. Bake at 350 for 1 hour and 10 minutes, more or less depending on how wonky your oven is.

While this video is made in jest, please understand the seriousness of celiac disease and food allergies. To learn more about celiac disease and food allergies, please visit the following sites:

Celiac Disease Foundation https://celiac.org
FARE: Food Allergy Research and Education https://www.foodallergy.org
Food Allergy and Anaphylaxis Network

https://snacksafely.com/tag/food-allergy-anaphylaxis-network/