[Latin Name] Punica granatum L

[Plant Source] from China

[Specifications]Ellagic acid≥40%

[Appearance] Brown Fine Powder

Plant Part Used:Seed

[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

Pomegranate, (Punica granatum L in Latin), belongs to the family Punicaceae which includes only one genus and two species. The tree is native from Iran to the Himalayas in northern India and has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa and Europe.

Pomegranate offers abundant benefits for the cardiovascular system by preventing damage to arterial walls, promoting healthy blood pressure levels, improving blood flow to the heart, and preventing or reversing atherosclerosis.

Pomegranate may benefit people with diabetes and those at risk for the disease. It helps lower after-meal blood sugar levels and protects the cardiovascular system from diabetes-induced damage.

Pomegranate shows promise in killing prostate cancer cells, whether the cells are hormone-sensitive or not. Pomegranate also helped halt the progression of prostate cancer in men who had undergone surgery or radiation for the disease.

Pomegranate may fight the degeneration of joint tissue that leads to painful osteoarthritis, and may protect the brain against oxidative stress-induced changes that can lead to Alzheimer’s. Pomegranate extracts—alone or in combination with the herb gotu kola—help kill the bacteria that contribute to dental plaque, while helping to heal gum disease. Pomegranate also appears to protect the health of the skin and liver.

Function

1.Anti-cancer of rectum and colon, esophageal carcinoma,liver cancer,lung cancer,carcinoma of tongue and skin.

2.Restrain to human immunodeficiency virus(HIV) and many kinds of microbe and virus.

3.Anti-oxidant, coagulant, descenting blood pressure and sedation.

4.Resist to anti-oxidance, senescence inhibition and skin whitening

5.Treat kinds of symptoms caused by high blood sugar, hypertension.

6.Resist to atherosclerosis and tumour.

Application

Pomegranate P.E. can be made into capsules, troche and granule as healthy food. Besides, it has good solubility in water plus the solution transparence and brilliance color, has been widely added into the beverage as the functional content.

Using This New Method,
Renaturing,
Sunflower Seeds Get Re-Ripened.
With This Process, The Sunflower Seed’s Hard Waxy-Fat
Gets Changed Into Enzyme Rich,
Omega Rich
Ripe Nut Food
and is now abundant in fresh live oils

(And is now pressing 22% more Sunflower oil, than from regular ‘hard seed’ !)

Acidity literally Gets Transformed Into Acid-Alkaline-Balanced

This ‘ Re-naturing ‘ process, is the combination of two natural processes, that of the Sprouting process, and that of the Ripening/drying process

Early on, I was told that if I wanted to make Almond Oil, I’d need a thirty five thousand dollar cold press… next there was an eight thousand dollar press…$300-500 dollar twin gear juicers did the job…until the more recent Piteba press which is only around $150

It was now time to see if the re-ripened Sunflower seed (Now abundant in oil) could be ground up with a basic kitchen hand-grinder ($30.US) and then wrung out, using just a small piece of cloth material to get the oil

This video is that moment.

After this point is more about the processes…(I’d watch the video now, and come back and read later)

Natural factors that relate to the re-naturing process; signatures of bio-mimicry, etc.

With the sprouting process, the act of soaking seeds in water simulates a spring rain (time to wake up)
As initial waters awaken the Sunflower seed, the hard to digest starches begin changing into easier to digest food, with the hard wax-like fat breaking down, on its journey toward becoming raw fresh fats & oils.
There’s an explosion of enzyme activity, as natural preservatives of ‘ highly acidic ‘ transform towards ‘ acid-alkaline balanced ‘.
( More happens than this, I’m keeping it simple )
see
” Natural Toxins in Sprouted Seeds: Separating Myth From Reality “:
by Warren Peary & William Peavy (Scroll down to “Anti-Nutrients in Sprouted Legumes” and “Anti-Nutrients As Protectors”)

The second natural process used, is what I consider ‘ the ripening process ‘
While contemplating fruiting trees, it seemed to me the growing fruit/nut first probably got nutrients from the mother tree. (Another perspective, the growing food first grew to fullness in size)

With the growing part over, I felt the tree had ‘ended its nutrient supply connection’,
now letting the fruit/nut (simply) ‘dry/ripen/cure’
While still having its stem to continue acting as its hanger, till later

There’s clearly an art to drying / reducing / curing (ripening) at different temperatures and moisture levels

When it comes to ripening, it’s well known that weather conditions hugely affect the final quality and flavors of foods. Take grapes (and wines) for example, when certain years clearly stand out from the rest because they got the perfect amount of rain or sunshine, (Versus a year whose season might have ended with abrupt cold and rain)
Basically, by the speed, temp.’s,and surrounding conditions by which they’ve ripened

People who dry their greens, hung in a dark cool area, know that the greatest of the food’s qualities will be exhibited (or not) simply because of how it was dried/cured.

Remember, produce generally ripens on its way to market; or, after it’s already on the store shelves

Nuts might get sent to market fresh, but the longer they sit waiting for consumerism the harder and more acidic they become
(That is, till they’re re-awoken with water once again)

It’s also been realized, that this soaking & drying-back method, could be done more than once, multiple times

One key I’ve found for good ‘drying back’ (for seeds) is simply ‘ not too fast ‘, and ‘ not too slow ‘.
If it dries ‘ too fast ‘ it dries without certain formulations /qualities
If it dries ‘ too slow ‘ it may stagnate, sour, mold (Holding &sharing those same diminished qualities and flavors)

Curing’s an art… using experiences earned through the diversity of ever-changing conditions

There’s an art form in using a dehydrator too,
but I truly love ‘room temp drying’, where there’s most always a wide ‘ safe band ‘ for what works as ‘ perfect ‘ Basically put…it’s hard to screw up
provided the place you’re drying them isn’t overly moist and wet; or too hot & dry.

The nuts or seeds can be laid on many different types of surfaces; sometimes put on plates, or trays; and sometimes with paper under them.
Different parts of a house may be warmer or colder, so it pays to put them everywhere, and let them show you where they like to be best, sampling them each 3 to 5 hours till done.(Then you’ll simply know where you’ll want to dry them after that)
Examples: one plate might be put at counter height in a room; one plate/tray may be put near ceiling height; maybe put a plate ‘ one room away from the kitchen ‘…and as you can see in the video, I’m drying them in our living room, and using a screen.

Ingredients:

-1 full chicken (or hen) / or beef / or goat / or any other meat
-700g of cow’s tripe – shaki / or/and ponmo (kpomo)
-1 big or 2 small dryfish
-Big bunch of spinach/baby spinach (or pother green, ugu for example)
-1/2 cup of palm oil (can be more can be less)
-Handful of good, grinded crayfish
-2 tablespoons of salt
-1 teaspoon of black pepper
-2 teaspoons of thyme
-2 teaspoons of dried spicy pepper
-1 tablespoon of garlic powder
-2 onions (colour of choice)

Music license:

Happy Bee by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300014
Artist: https://incompetech.com/

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