[Latin Name] Brassica oleracea L.var.italica L.

[Plant Source] from China

[Specifications]10:1

[Appearance] Light green to green powder

Plant Part Used: whole plant

[Particle size] 60 Mesh

[Loss on drying] ≤8.0%

[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

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Main Function

(1).With the function of anti-cancer, and effectively improving capability of blood scavenging;

(2).Having the great effect to prevent and regulate hypertension;

(3).With the function of enhancing liver detoxification, improve immunity;

(4).With the function of reducing blood sugar and cholesterol.

4. Application

(1).As drugs raw materials of anti-cancer, it is mainly used in pharmaceutical field;

(2).Applied in health product field, it can be used as raw material in health food, the purpose is to enhance immunity

(3).Applied in food fields, it is widely used as functional food additive.

Xylitol Reduces Plaque,
Fights tooth decay & cavities,
Remineralizes Tooth Enamel,
Fights and prevents ear infections,
Is safe for Diabetics and Hypoglycemics,
Has a low Glycemic Index of 7,
Has 40% less calories than sugar,
Inhibits bacteria,
Reduces yeast growth and candida albicans,
Enhances protective factors in saliva,
Minimal effect on blood glucose levels,
Reduces sugar contact time on teeth…

Many studies done in Europe and North America have clinically proven the dental advantages of xylitol but how does it work? Here is a brief explanation: Streptococcus mutans bacteria. (S. mutans) is the primary cause of tooth decay. S. mutans is a common bacteria that lives in the plaque that is continually building up on our teeth. This bacteria ferments the sugar and carbohydrates from our diets. A by-product of the fermentation is an acid that erodes away the protective tooth enamel and forms cavities. However, it has been discovered that S. mutans are not able to digest xylitol, so fermentation and acid production is stopped. As the bacteria were exposed to more xylitol over time, their numbers decreased and they became less aggressive. So people who use more xylitol in place of sugar decrease their oral bacteria levels and experience far less plaque, tooth decay and cavities. Since these bacteria are no longer able to live in the mouth, they get washed down the throat with saliva and die a miserable death in the flood of stomach enzymes and acids. It has been clinically proven that xylitol aids in the remineralization of tooth enamel. The tooth enamel is the hard layer that protects the teeth from harmful substances like sugar and acids.
Other studies have clinically proven that eight grams of daily, oral xylitol use reduces the occurrence of Acute Otitis Media (AOM) or ear infections by 40%. Also, the unborn baby also benefits from mother’s xylitol consumption. Still other researchers at the University of Minnesota, using rabbits have found a correlation between poor dental health and high blood pressure and coronary clotting which leads to heart attacks. Results still must be confirmed in humans. Researchers at the State University of New York-Buffalo in a new study found people with poor dental health had almost twice the risk of emphysema and other lung diseases. The worse the dental health of the person, the greater the risk. The germs and bacteria in the saliva travels through the throat to the lining of the lungs making it more susceptible to infection with common respiratory germs.

The herb, STEVIA rebaudiana, has been used for centuries by the Guarani Indians of Paraguay, who had several names for the plant, several of which are Kaa’-he-E, Caa’-ehe, or Ca-a-yupe- all. referring to the sweet leaf or honey leaf. It is commonly known in South America as yerba dulce meaning sweet herb. The Guarani used stevia nutritionally and medicinally. The plant came to the attention of the rest of the world when South American naturalist, Bertoni, “discovered” the plant in the late 1800′s. After his report,. the herb became widely used by herbalists in Paraguay. Stevia’s most obvious and notable characteristic is its sweet taste. However, the sweet taste is not due to carbohydrate-based molecules, but to several non-caloric molecules called glycosides. Individuals who cannot tolerate sugar or other sweeteners can use stevia. The first glycoside molecule was isolated from stevia in 1931 by two French chemists named Bridel and Lavieille and called stevioside. During WW II, sugar shortages prompted England to begin investigation of stevia for use as a sweetener. Cultivation began under the direction of the Royal Botanical Gardens at Kew, but the project ‘was abandoned in the aftermath of the war. Japan began cultivating stevia in hothouses in the 1950′s. By the 1970′s, Japan started using stevia commercially and today, they are the biggest users of the extract, which has captured 50% of Japan’s sweetener industry. Other aspects of stevia are capturing people’s attention. The herb is sold in some South American countries to aid diabetics and hypoglycemics. Research has shown that a whole leaf concentrate has a regulating effect on the pancreas and helps stabilize blood sugar levels. Stevia is therefore useful to people with diabetes, hypoglycemia, and Candidiasis. Other traditional uses of stevia are: lowers elevated blood pressure (hypertension), digestive aid that also reduces gas and stomach acidity, and for obesity. The herb acts as general tonic which increases energy levels and mental acuity. Stevia has been shown to inhibit the growth and reproduction of bacteria that cause gum disease and tooth decay, making it an excellent addition to tooth pastes and mouthwashes. Many people have reported improvement in their oral health after adding stevia concentrate to their tooth paste and using it, diluted in water, as a daily mouthwash.

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To celebrate the spooky season here’s how to make some festive cookies!

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Temporary recipe and instructions until I get my sassily reworded versions tomorrow:

4¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1¾ cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup light or dark molasses

In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and ginger; whisk together to mix. Set aside.
In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy (if you don’t have a mixer, you can do this step by hand).
Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs, vanilla, and molasses; beat until thoroughly mixed. Add flour mixture, stir until well mixed.
Form dough into two 6 inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Tip: The dough may be refrigerated at this point for up to 3 days or frozen for up to 1 month.
Preheat oven to 375 degrees F (190 degrees c). Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.