[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.

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In this video I want to share some of the major advantages to reishi mushrooms and how to get it.

What part of the world do you think the majority of herbs were discovered in?

If you said around China then you are right. Many herbs came from this region including this mushrooms which can come from China, Japan and Korea.

I read a book a while ago called “Anti-Cancer” it was all about natural cures for cancer and eating cooked mushrooms was huge on that list. The reason you want to cook the mushroom according to Dr. Weil is that it’s easier to digest when cooked and it can kill off any harmful thing that you can’t see.

Reishi mushrooms can help with cancer. The secret ingredient is something called polysaccharides. According to Dr. Axe. Reishi mushrooms have been successfully used to fight cancer of the breasts, ovaries, prostate, liver and lungs, sometimes in combination with other treatments. There is also a study in the United States Library of Medicine that backs this up.

Next up this herb can fight a growing problem in developed countries called diabetes. The reason diabetes is so bad is because Prolonged periods of high blood sugar can lead to LOTS of problems. Tons of health problems.

Some of the smart people believe this mushroom can help lower blood sugar by preventing an enzyme the liver uses to make glucose.

Studies do back this up for example.

A total of 26 human patients received one dose of 44 grams of Reishi – or placebo – for 12 weeks in a randomized double-blind study. Insulin resistance went down and HDL (the good) cholesterol went up among the Reishi group. This did not happen with the placebo.

Lastly, it helps with aging, which is a very broad category.

In a study published in the journal FASEB Researchers using laboratory mice have detailed life span extension o 9% to more than 20% —the equivalent of 7 to nearly 16 years in human terms.

You might be thinking, I’m not a mouse man, how about humans? A big contributor to slowing the aging process is antioxidants.

In a study undertaken with humans, 1100 mg doses of reishi mushrooms were given to the healthy participants. The scientists noted that the plasma antioxidant levels rose quite rapidly to finally peak after approximately 90 minutes, while the urine antioxidant capacity (the measure of what has been in the body to be expelled) increased by 29% after only 3 hours. No signs of toxicity or side effects were reported at the end of this study.

At this point you might be thinking your sold and where to get this mushroom. Well the easiest way is to get it from a supplement. To learn how to compare supplements and shop for them please click on the link below.

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Kaddu ka halwa tastes much more delicious than any other savoury dish prepared from pumpkin. Pumpkin halwa is not only tasty but nutritious as well.

Ingredients

Pumpkin – 500 grams (grated)
Sugar – ½ cup
Ghee – ¼ cup
Milk – ¼ cup
Mawa – ½ cup
Almonds – 6 to 7
Raisins – 1 tbsp
Pistachios – 6 to 7
Green cardamom – 4

Directions

Getting ready:

1. Thinly slice the almonds and pistachios and stone grind the green cardamom seeds.

Making:

2. Heat a pan and put the pumpkin to it along with milk. Stir gently and then cover to cook for 5 minutes. Stir again after 5 minutes and add sugar to the pumpkin. Cover again and cook for 2 more minutes.

3. As the sugar dissolves, cook the pumpkin in open until the juice gets evaporated, stir after regular interval. Once the pumpkin becomes dry, pour 1 tbsp of ghee in the pan and roast the pumpkin for 2 minutes.

4. Then add the mawa to the halwa and roast for 3 to 4 minutes by stirring constantly. Later, add almonds and raisins and mix properly. Turn off the flame and mix crushed green cardamom in the halwa. Transfer to a bowl, pumpkin halwa is ready.

Serving:

5. Garnish this lip-smacking and luscious pumpkin halwa with pistachios and serve.

Suggestions

You can add cashews, chironji, walnuts or any other dry fruits according to choice or availability.

You can also substitute mawa with milk powder.

https://nishamadhulika.com/sweets/kaddu-halwa-recipe.html Kaddu Ka Halwa recipe video in Hindi

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