[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[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.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

Dr. Rachel Cheatman, Phd
Executive Director of the GSI

What are steviol glycosides?
You have the stevia growing on the ground, it has a little green stevia leaves and in fact we don’t eat or even chew on that whole leaf. Many hundreds of years ago people on south America really did chew on a whole leaf and you certainly can. But if when we look at putting stevia into baked goods or into yogurt or into some kind of ice tea or beverages we want to get the peace of the leaf that’s really delivering the sweetness. And it turns out when you look at leaf there are lot of this different compounds called steviol glycosides – some sweeter than the others..some are earthiness than the others do in terms of the flavor profile it’s a plant, a natural plant that’s gonna have some variability. So we look at the leaf we figure out which steviol glycosides is really delivering the kind of sweetness for a certain product that we want to develop and we isolate that particular glycosides.

1. Yogurt

Yogurt can be a delicious healthy snack, but did you know it’s also full of probiotics? For yogurt to become yogurt, live bacteria is added to milk, and this bacteria is transferred to you when you eat it. Eating a daily serving of yogurt is one of the best ways to balance your gut flora, and one of the tastiest too. Yogurt that is unpasturized, no added sugar and labeled with ‘live and active cultures’ is best. Sugar is one of the foods that can unbalance your bacteria.
2. Kefir: Kefir is one of the best sources of probiotics, but not many people know about it. Kefir is simply milk fermented with yeast and lactic acid bacteria, called kefir grains. This drink is believed to come from the Caucasus Mountains hundreds of years ago. It is creamy with a sour taste like sour cream, but it can be sweetened. You can also find coconut kefir, which is coconut water fermented with kefir grains, for a lactose-free version with added nutrients.
3. Sauerkraut: Sauerkraut isn’t the most popular food around. Made from fermented cabbage, it’s a bit of an acquired taste that is more common in Germany, Poland and even France. Sauerkraut is made by adding salt to cabbage and letting it ferment. Such a simple food with a probiotic count of possibly more than yogurt.
4. Kimchi: Kimchi is a similar dish to sauerkraut but from Korea. It can be made from cabbage or other vegetables such as radishes or cucumber. Different varieties were made depending on the region or the season of the year. In the winter they eat many varieties as it can be made ahead and stored in specific kimchi refrigerators.
5. Curtido: Like sauerkraut and kimchi, curtido is fermented cabbage like a salsa, from Central America. It often contains chilies and onions as well, and is popular in El Salvador.
6. Tempeh: Fermented soy is a great source of probiotics. Tempeh is one form of this, since it goes through a process of fermenting in order to form a cake-like substance. Unlike tofu, which is pressed soy milk, tempeh uses the entire soybean, and since it is fermented, it contains probiotics.
7. Miso: Like tempeh, miso is also fermented soybeans, but mixed with rice and barley to form a paste. It is generally used for seasoning and is a main ingredient in miso soup, a traditional Japanese soup.
8. Natto: Of the three, natto is probably the least well known of fermented soy products. It is similar to tempeh in that it uses the whole soybean, but it has a distinctly different texture, sticky and soft.
9. Buttermilk: While buttermilk used to be a byproduct of making butter from milk, buttermilk is now usually made by adding bacterial cultures to milk to ferment it, just like yogurt. This makes buttermilk a great source of probiotics though it is possible that heating it to cook with might destroy the bacteria.
10. Cheese: Not all cheese contains probiotics, but some aged cheeses use bacteria, particularly lactic acid bacteria, to form whey and curds. The bacteria ferments the cheese and gives us a dose of probiotics. The most probiotic-filled aged cheeses are cheddar, Parmesan, Gouda and Swiss.

To see the full list of 23 naturally occurring probiotic foods on our blog, Click Here! – https://omnibiotics.me/pages/23-natural-probiotic-foods-for-gut-health