[Latin Name] Sophora Japonica L

[Plant Source] from China

[Specifications] 90%-99%

[Appearance] Yellow crystalline powder

Plant Part Used:Bud

[Particle size] 80 Mesh

[Loss on drying] ≤12.0%

[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

Brief Introduction

Quercetin is a plant pigment (flavonoid). It is found in many plants and foods, such as red wine, onions, green tea, apples, berries, Ginkgo biloba, St. John’s wort, American elder, and others. Buckwheat tea has a large amount of quercetin. People use quercetin as a medicine.

Quercetin is used for treating conditions of the heart and blood vessels including “hardening of the arteries” (atherosclerosis), high cholesterol, heart disease, and circulation problems. It is also used for diabetes, cataracts, hay fever, peptic ulcer, schizophrenia, inflammation, asthma, gout, viral infections, chronic fatigue syndrome (CFS), preventing cancer, and for treating chronic infections of the prostate. Quercetin is also used to increase endurance and improve athletic performance.

Main Function

1.Quercetin may expel phlegm and arrest coughing, it can also be used as anti-asthmatic.

2. Quercetin has anticancer activity, inhibits PI3-kinase activity and slightly inhibits PIP Kinase activity, reduces cancer cell growth via type II estrogen receptors.

3.Quercetin may inhibit histamine release from basophils and mast cells.

4. Quercetin may control the spread of certain viruses within the body.

5, Quercetin may help reduce tissue destruction.

6.Quercetin may also be beneficial in the treatment of dysentery, gout, and psoriasis

Zunka is a very simple and a traditional Maharashtrian dish. This dish is often confused with another Maharashtrian dish Pithla, but they are not the same.
Preparation time: 20 mins.
Ingredients: 0:52

1 cup Gram Floor (Basen)
2 tbsp Oil
2 Onions, chopped
1 Bunch, Spring Onions (optional, if we don’t have spring onions add 1 more chopped onion)
1 tsp Ginger / Garlic paste
Coriander Leaves
4 Red / Green Chilies, chopped finely
1/4 tsp Mustard Seeds (Rai)
1/4 tsp Turmeric powder
1 tsp Mix Masala (any other masala like a malvani masala,parbhi sambar,etc.) / Red Chilli Powder
Pinch of Asafoetida (Hinga)
Salt to Taste
1/4 tsp Sugar (optional)

Method: 1:55

- Heat some oil in a Pan
- Add Mustard Seeds (Rai)
- Add pinch of Asafoetida (Hinga).
- Add ginger / garlic paste.
- Add the chopped chillies. (if we want to make it more spicy we can add more green chillies)
- Add some coriander
- Add chopped onions and spring onions. Sauté well.

- Add turmeric powder, Mix masala, salt & sugar(optional). Mix well.
- Add the little water.
- Add gram floor / basen
- Sprinkle some water and mix well
- Cover the pan and cook for 4 mins
- After 4 mins, open and check, if the gram floor is cooked then your zunka is ready, else if there is still some raw smell of zunka, sprinkle some more water and cook for another 3 mins.
- Garnish it with coriander leaves and spring onion greens and serve hot!

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This is the gear used for creating this video!

———Camera——-
Nikon D3100 Digital SLR Camera

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———Lens——-
Canon EF-S 10-18mm

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———-Microphone——-
BOYA BY-M1 Lavalier Clip Microphone

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Warning: Long, science-heavy video. No funny cats or guys getting hit in the nuts.

Artificial sweeteners, or as they are usually referred to in the literature “non-caloric” sweeteners or “high-intensity” sweeteners, address the problem of sugar calorie excess in our diet. They’ve been demonstrated to support weight loss or maintenance, reduce cavities and can be part of a healthy lifestyle.

Much focus has been on

CSPI report: https://www.cspinet.org/reports/chemcuisine.htm
I disagree with CSPI on about 25% of their rankings, but I appreciate that they take a very conservative stance.

Citations:
Aspartame:
1. Comp Funct Genomics. 2010. In vivo cytogenetic studies on aspartame.
2. Drug Chem Toxicol. 2004 Aug;27(3):257-68. Genotoxicity of aspartame.
3. Am J Ind Med. 2010 Dec;53(12):1197-206. Aspartame administered in feed, beginning prenatally through life span, induces cancers of the liver and lung in male Swiss mice.
4. Toxicol In Vitro. 2011 Feb;25(1):286-93. In vitro effect of aspartame in angiogenesis induction.

Sucralose:
5. Regul Toxicol Pharmacol. 2009 Oct;55(1):1-5. An overview of the safety of sucralose.
6. Regul Toxicol Pharmacol. 2009 Oct;55(1):6-12. Expert panel report on a study of Splenda in male rats.
7. Food Chem Toxicol. 2000;38 Suppl 2:S53-69. Acute and subchronic toxicity of sucralose.
8. Food Chem Toxicol. 2000;38 Suppl 2:S71-89. A combined chronic toxicity/carcinogenicity study of sucralose in Sprague-Dawley rats.
9. Food Chem Toxicol. 2000;38 Suppl 2:S91-7. A carcinogenicity study of sucralose in the CD-1 mouse.

AceK:
10. Horm Metab Res. 1987 Jun;19(6):233-8. The effect of artificial sweetener on insulin secretion. 1. The effect of acesulfame K on insulin secretion in the rat (studies in vivo).
11. Food Chem Toxicol. 1997 Dec;35(12):1177-9. In vivo cytogenetic studies on mice exposed to acesulfame-K–a non-nutritive sweetener.

General reviews:
12. Ann Oncol. 2004 Oct;15(10):1460-5. Artificial sweeteners–do they bear a carcinogenic risk?
13. Yale J Biol Med. 2010 Jun;83(2):101-8. Gain weight by “going diet?” Artificial sweeteners and the neurobiology of sugar cravings
14. Int J Obes Relat Metab Disord. 1996 Mar;20 Suppl 2:S12-7. Effect of sucrose and sweeteners on appetite and energy intake.
15. Am J Clin Nutr. 2009 Jan;89(1):1-14. Nonnutritive sweetener consumption in humans: effects on appetite and food intake and their putative mechanisms.
16. Physiol Behav. 2010 Apr 26;100(1):55-62. High-intensity sweeteners and energy balance.
17. Physiol Behav. 2009 Dec 7;98(5):618-24. Effect of moderate intake of sweeteners on metabolic health in the rat.
18. Food Addit Contam. 2006 Apr;23(4):327-38. The intake of intense sweeteners – an update review.