[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow Powder

Plant Part Used:Fruit

[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.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Introduction:

In ancient times, garlic was used as a remedy for intestinal disorders, flatulence, worms, respiratory infections, skin diseases, wounds, symptoms of aging, and many other ailments. To date, more than 3000 publications from all over the world have gradually confirmed the traditionally recognized health benefits of garlic.

Although aged Garlic has so many benefits to human body, but it has a unpleasant odor. most of people do not like this taste ,so we use modern biological technology, to enrichment the elite containing in the Garlic and get rid of the odor of the product ,we call it aged garlic extract

Function:

(1) Has a strong and extensive antibiotic ability. It can kill all kinds of bacteria totally sucn as gram-positive bacteria, gram-negative bacteria and fungi; can restrain and kill some pathogenic microorganisms such as many staphylococcocci, pasteurella, typhoid bacillus, shigella dysenteriae and pseudomonas aeruginosa. So, it can prevent and cure many kinds of contagion, especially coccidiosis in chicken.

(2) Because of its strong garlic odour, allicin can increase feed intake of the birds and fish.

(3) Flavors the meals with a uniform garlic smell and mask unpleasant odors of various feed components.

(4) Strengthen immune system, and promote healthy growth in poultry and fish.

(5) Allicin’s garlic odour is effective in repelling flies, mites and other insects from the feed.

(6) Allicin has a potent sterilization effect on Aspergillus flavus, Aspergillus Niger, Aspergillus fumigatus, etc. and is therefore able to prevent the onset of feed mildew and prolong feed life.

(7) Allicin is safe with no residual drugs

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Products Mentioned:
Moodstruck 3D Fiber Lashes – The 3D Fiber Lashes are water resistant but easily washes off with warm water and facial cleanser at the end of the day.

The 2 Moodstruck Minerals Pigment Powders I used in this video :
SEXY & DARING – These are 100% natural, chemical-free, mineral-based pigment powders, free of talc, oils, preservatives, perfumes, synthetic dyes, and parabens.

Check out my blog post for product info, pictures, swatches etc — https://www.sparklemepink.com/2014/03/younique-3d-fiber-lash-mascara.html
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- Animal Print Nail Tutorials -
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Matte Zebra Print Nails – https://youtu.be/AH2k9py0xxE
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makeup, make up, Sparkle Me Pink, Michelle Marino, cosmetics, beauty, Younique, Younique makeup, Independent Sales Rep, natural makeup, paraben free, talc free, mineral makeup, tutorial, 3D fiber lash review, review, new makeup, moodstruck mineral pigments, moodstruck

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Ingredients:
1 cup almond milk, or other non-dairy milk
1 tablespoon freshly grated orange zest
1/2 cup fresh orange juice
1/3 cup coconut oil, melted
1/3 cup unsweetened applesauce
2 tablespoons ground flax seeds
1 tablespoon cornstarch
1 1/4 cups white sugar
1 tablespoon vanilla extract
2 2/3 cups all-purpose flour, divided
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups fresh or frozen cranberries, halved or coarsely chopped
Glaze: ;;2 cups confectioners’ sugar
2 tablespoons fresh orange juice
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla extrac

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt(R)).
Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.

Nutrition
Calories: 358 kcal 18%
Fat: 8.2 g 13%
Carbs: 68.7g;22%
Protein: 3.3 g 7%
Cholesterol: 0 mg 0%
Sodium: 254 mg 10%
Based on a 2,000 calorie diet