[Products Name]  Propolis block, pure propolis, raw propolis

[Specification]  Propolis content 90%,95%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

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

4.Pure natural propolis;

5.High content of flavones;

6.Low temperature extracted, retain high activity of all nutritions;

[Packaging]
1. 1kg/aluminum foil bag, 20kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 90% to 95%.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other organic matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

Dr Kiel explains the glycemic index

MORE HEALTH EDUCATION:

https://www.youtube.com/playlist?list=PLt6puIp2CPGX8ilSikABEAc0wiS-slL-h

READ MORE

https://www.healthydocs.net/home/2017/the-glycemic-index-explained

CARBS & SUGAR EXPLAINED

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The glycemic index was created by nutritionists and researchers in the 1980s who were looking for a more accurate way to compare carbohydrates of different food groups relative to the conventional method of simply comparing the total number of carbs.

The glycemic index (GI) is an advanced metric for counting carbs. The glycemic load (GL) is an even better metric. It’s helpful for counting carbs, calories, daily caloric intake, daily calorie intake, eating fewer carbs or calories, lowering your calorie intake, fat loss, and weight loss. Quantifying how many carbs in food, drinks. Also consider macronutrients, macros, fat, protein, metabolism, anabolism, catabolism, synthesis, breakdown, deficit, gluconeogenesis, glycolysis, glycogenolysis. It’s important if you have diabetes, metabolic syndrome, and heart disease. It looks at things like fructose, galactose, glucose, sugar, glycogen, lactose, calories, kilocalories, monosaccharides disaccharides polysaccharides, starch, and sucrose.

In Part 1 of Professor Fink’s Review of Biological Chemistry, he describes Carbohydrates (sugars) in general, and then covers monosaccharides and disaccharides in detail. Reference is made to 5-C monosaccharides (ribose & deoxyribose) & 6-C sugars (glucose, fructose & galactose) and the concept of chemical isomers. Reference is made to disaccharides (sucrose, lactose & maltose) and the concepts of dehydration synthesis reactions & hydrolysis reactions. Professor Fink then describes differences in sweetness in natural sugars and in artificial sweeteners (including cyclamates, saccharine, aspartame [Nutrasweet], and sucralose [Splenda].

Check-out professor fink’s web-site or additional resources in Biology, Anatomy, Physiology & Pharmacology: www.professorfink.com

Down-loadable e-books of the Lecture Outlines by Professor Fink (as well as “hard copy” versions) can be purchased from the WLAC Bookstore at: https://onlinestore.wlac.edu/fink.asp