[Latin Name] Glycine max (L.) Mere

[Plant Source] China

[Specifications] Isoflavones 20%, 40%, 60%

[Appearance] Brown yellow fine powder

[Plant Part Used] Soybean

[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.

[Active ingredients]

[What is Soy Isoflavones]

Non-genetically modified soybean refined soy isoflavones, a natural nutritional factors for a variety of important physiological activity is a natural plant estrogen, easily absorbed by the body.

Isoflavones are phytoestrogens planned economy a weak hormones, soy is the only valid source of human access to  isoflavones. In the case of strong estrogen physiological activity, isoflavones can play the role of anti-estrogen. Isoflavones very prominent anti-cancer properties, can hinder the growth and spread of cancer cells and only cancer, isoflavones had no impact on normal cells. Isoflavones has an effective of anti-oxidant.

[Functions]

1. Lower Cancer Risk In Men and Women;

2. Use In Estrogen Replacement Therapy;

3. Lower Cholesterol and Reduce Heart Disease Risk;

4. Relieve women menopause syndrome, guard against osteoporosis;

5. Protect human body from destroy by free-radical to advance immunity;

6. Be healthy for stomach and spleen and protect nerve system;

7. Reduce cholesterin thickness in human body, prevent and cure cardiovascular disease;

8. Prevent cancer and counteract cancer£¬for example, prostate cancer, breast cancer.

[Application] Used in Lower cancer risk, estrogen replacement therapy, advance immunity, prevent and cure cardiovascular disease.

​Want to try a new dessert for Thanksgiving? This Cranberry Custard Pie is the one to make. Custard with cranberry filling and sugared cranberries on top of a flaky piecrust. Mmm! To view more Thanksgiving recipes, visit https://www.publix.com/thanksgiving.

Recipe: Cranberry Custard Pie
Total Time – 35 minutes | Active Time: 15 minutes | Makes 8 Servings

Ingredients:

- 1 lemon, for zest/juice
- 4 cups cranberries (thawed, if frozen), divided
- 1 teaspoon corn syrup
- 3 cups sugar, divided
- 1 (14.1-oz) ready-to-bake rolled piecrust
- 1/2 cup cream cheese, softened
- 4 eggs
- 2 tablespoons unsalted butter, softened
- 1/2 cup flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 tablespoon raw sugar

Steps:

1. Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Place 1 cup cranberries in bowl with corn syrup and toss to coat; add 1 cup sugar and stir to coat cranberries. Transfer cranberries and any sugar in bowl to air-tight container; chill until ready to use.

2. Unroll one piecrust and place in deep 9-inch pie dish; trim crust, leaving a 1/4-inch overhang. Chill until ready to use.

3. Place in large bowl: cream cheese, eggs, remaining 2 cups sugar, and butter; beat with electric mixer 3 minutes or until smooth. Add flour, vanilla, lemon zest, juice, and salt; beat 2 minutes more. Gently stir remaining 3 cups cranberries into egg mixture.

4. Pour filling into crust. Unroll remaining dough for top crust; place over the filled pie. Trim dough to 1/4-inch beyond edge. Fold top crust under bottom crust and seal the edges by pinching or crimping with a fork; brush top crust lightly with water and sprinkle with raw sugar.

5. Cut a few slits in top of crust to allow steam to escape; chill 15 minutes. Preheat oven to 450°F. Place pie dish on a baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350°F. Bake 35–40 more minutes or until crust is firm and golden. Cool on a wire rack before serving; garnish with sugared cranberries. Serve.

Nutritional Information:

CALORIES (per 1/8 recipe) 720kcal; FAT 25g; SAT FAT 11g; TRANS FAT 0g; CHOL 115mg; SODIUM 390mg; CARB 119g; FIBER 3g; SUGARS 82g; PROTEIN 7g; VIT A 8%; VIT C 15%; CALC 4%; IRON 8%

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Andrographis paniculata is a herbaceous plant in the family Acanthaceae, native to India and Sri Lanka.

It is widely cultivated in southern Asia, where it is used to treat infections and some diseases, often being used before antibiotics were created. Mostly the leaves and roots were used for medicinal purposes.

Scientists have studied this herb for nearly thirty years.

Andrographis paniculata, the Kalmegh of Ayurveda is an erect annual herb extremely bitter in taste in each and every part of the plant body.

Annual but long-season, fully maturing in 160 days, but can be harvested for the active portion (leaf) well prior to that time.

Rare in the trade and highly desired plant native to China and India. The herb is a non-toxic bitter, a liver stimulant and digestive medicine used in treating sluggish liver, indigestion, poor food assimilation, gastroenteritis, other systemic infections, and also the common cold. Vermifugal, currently in vogue for treating LYME disease. Immune stimulating–multifaceted herb.

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