[Products Name]  Propolis block, pure propolis, raw propolis

[Specification]  Propolis content 90%,95%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

3. certified by, according to EOS & NOP standard;

4.Pure natural propolis;

5.High content of flavones;

6.Low temperature extracted, retain high activity of all nutritions;

[Packaging]
1. 1kg/aluminum foil bag, 20kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 90% to 95%.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

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Celiac Disease and Food Allergies Suck….But Our Food Doesn’t Have To!

Let’s Cook!

Gluten-Free Chocolatey Banana Bread

4 ripe bananas
3/4 of a cup of white, granulated sugar
1 teaspoon vanilla extract
1 large egg
1/3 cup oil (I prefer grapeseed or coconut oil)
1 cup all-purpose flour WITH xanthan or guar gum (I use Pamela’s brand for all my gluten-free baking needs)
1/2 cup Hershey’s cocoa powder
1 teaspoon baking soda (I use Clabber Girl…Go Terre Haute! Support Hoosier Business)
1/2 teaspoon kosher salt
1 cup dark chocolate morsels

Preheat oven to 350.
Mix mashed bananas, sugar, vanilla, egg, and oil on low speed until well-combined.

In a separate bowl, mix the dry ingredients, reserving a couple of tablespoons.

Slowly add the dry ingredients into the wet ingredients.

Coat the chocolate morsels in the remaining 2 tablespoons of reserved dry ingredients.

Fold the chocolate morsels into your batter.

Pour into a greased, 9 inch loaf pan. Bake at 350 for 1 hour and 10 minutes, more or less depending on how wonky your oven is.

While this video is made in jest, please understand the seriousness of celiac disease and food allergies. To learn more about celiac disease and food allergies, please visit the following sites:

Celiac Disease Foundation https://celiac.org
FARE: Food Allergy Research and Education https://www.foodallergy.org
Food Allergy and Anaphylaxis Network

https://snacksafely.com/tag/food-allergy-anaphylaxis-network/