[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

https://www.melissawest.com/pumpkin-pie-smoothie/
For Show Notes click on the link above

Pumpkin Pie Smoothie

Today we are going to make a pumpkin pie smoothie as part of our fall smoothie series.

Pumpkin Pie Protein Smoothie
1 cup Pumpkin Puree
2 cups of non-dairy milk
4 medjool dates
1 tsp vanilla extract
3/4 tsp pumpkin pie spice
ice

Whip Cream
1 can coconut milk
12 drops vanilla creme stevia

Sprinkle crumbled pecans on top

How to make whip cream:
To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)

Max sat down with Tero Isokauppila, founder of Four Sigma Foods, which promotes the use of medicinal mushrooms for their much-studied brain enhancing and healing properties.
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Citations:
Lion’s Mane/MCI: https://www.ncbi.nlm.nih.gov/pubmed/18844328

Check out FOUR SIGMA FOODS to explore their range of cool mushroom-infused products: https://foursigmafoods.com/
Video shot graciously by the brilliant Danielle Eden! Check her out: https://www.youtube.com/user/danielleeden
Twitter: @guerillahabitat