[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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Why it Works for
F21 is an All Natural Sugar Blocker that helps limit your blood sugar absorption. It consists of different compounds found to have various health benefits, such as L-Arabinose, Coriolus Versicolor Polysacchride, Konjac-Mannan, Magnesium Stearate, Mint flavor: Menthol and Natural Colors. F21 not only does it help promote weight loss, (PSK) boosts your immune system response. In fact, for every gram of F21, you can block up to 20 grams of sugar (sucrose). The formula not only helps promote weight loss, it benefits the digestive system by allowing the blocked sucrose to support beneficial probiotic bacteria while the polysaccharide (PSK) boosts your immune system response.
But how does this formula break down the sugar in our bodies? There are basically three steps:
STEP 1
Sugar (sucrose) enters the body as a whole molecule.
STEP 2
The enzyme “sucrose” separates the sucrose molecule into two individual sugar molecules, Glucose and Fructose, which then enter the blood stream to be used. F21 inhibits sucrose from separating the sucrose molecule.
STEP 3
Instead of the sugars entering the blood stream, the whole sucrose molecule and F21 remain in the digestive tract and become prebiotics.
The main ingredient in F21 is L-Arabinose, which helps prevent sugar (sucrose) from being metabolized in the body. It also helps to satisfy any cravings for sugar. Another ingredient, Polysaccharide (PSK), is an extremely powerful antioxidant and immune-regulatory defender. It’s well researched anti-tumor, anti-infection and anti-inflammation effects help repair damaged cells and support the immune system.
Konjac-Mannan is a natural appetite suppressant. It acts as a trigger signaling your stomach to feel a little more satisfied and can help to reduce hunger cravings.
Prebiotics are indigestible fibers that are food for the probiotics. Both F21 and the whole sucrose molecule remain in the large intestine and become food for probiotics.
Menthol is an organic compound made synthetically or obtained from cornmint, peppermint or other mint oils. Menthol has local anesthetic and counterirritant qualities, and it is widely used to relieve minor throat irritation. It is known to be a powerfully medicinal compound linked to several potential health benefits. Peppermint oil, a natural source of menthol, has been investigated as a treatment for several diseases and conditions.
Magnesium stearate, also called octadecanoic acid, is manufactured from both animal and vegetable oils and this is the reason why some nutritional supplements specify that the magnesium stearate used is sourced from vegetables.

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Perfect Oven Roasted Vegetables | Simple Oven Roasted Vegetables Recipe

Oven roasted vegetables are excellent!

I must admit that I am not a huge fan of eating only vegetables and meat for dinner but, I have a different opinion about roasted vegetables.

I am not sure why but roasting makes vegetables tastier and if you have never tried it before you should try it now even if you are not a huge fan of vegetables.

The recipe is really simple and works with almost any vegetables you have at home. To make roasted vegetables, even more awesome, try always to pick the ones that grow in the same location or the ones that are harvested in the same season like fall or winter vegetables.

Here are some tips for a vegetable combination you can use:

My version: potato, red bell pepper, tomatoes, eggplant, zucchini, parsnip and carrot with salt, pepper, olive oil and rosemary
Italian version: tomatoes, onion, zucchini, eggplant, different bell peppers and garlic with salt, pepper, basil, marjoram, and thyme
Mexican version: beans, mixed bell peppers, chili peppers, corn, green beans and onion with lime, cilantro, and cayenne
Fall version: 3 different colors of carrots, pumpkin, Brussels sprouts and cauliflower with salt, pepper, and lard
Winter version: broad beans, garlic, onion, winter squash and potatoes with salt, pepper, thyme, and butter

At first, you will need to clean and prepare all the vegetables. You will usually want to peel off the skin from most of the harder vegetables and wash plus remove the stem from softer vegetables.

You may ask, what are hard and soft vegetables?

Hard vegetables are the ones that take a longer time to cook, so you want to cut them into smaller pieces while soft vegetables are cooked pretty quickly so may leave them as they are, like cherry tomatoes, or chop them into bigger pieces. Here are some hard and soft vegetables:

Hard vegetables: potatoes, carrots, parsnip, celeriac, pumpkin, beans and others
Soft vegetables: tomatoes, onion, different peppers, zucchini, eggplant and other

When your vegetables are cleaned and chopped you will just need to season them. After that just mix them with some fat, usually with olive oil which works best and place them in a baking pan or cast iron skillet.

Your vegetables are ready for roasting. I prefer to bake them at 200°C/390°C for about 30-40 minutes or until they look done. But you can also lower the temperature and increase the time. I have found out that longer time is usually better for the vegetables as they will release more flavor and they are softer compared to short and intense baking time.

Now just enjoy your roasted vegetables with anything you like. I usually serve them with skirt steak or salmon. By the way, if you don’t want to eat them with meat you can add cheese on top of them for last 10 minutes, or you can eat them as is. Enjoy!

Transcript of the video:
“Hi, this is Ondřej from 7 Diet Meals with the recipe for Perfect oven roasted vegetables!

Recipe is very simple because you can use any vegetables that you have at home. There are just 2 steps. The first step is to clean and chop all the vegetables and the second step is to roast them.

Start by dividing your vegetables into two categories. The first category consists of the harder vegetables, all these vegetables are usually root vegetables. In my case it was potato, carrot and parsnip.

Harder vegetable takes longer time to cook so you should always cut them to smaller pieces than soft vegetables. You also don’t need to peel of the skin from harder vegetables but I prefer to do so.

And the second category consist of soft vegetables. All soft vegetables can be usually eaten raw without cooking and in my case it was red bell pepper, tomatoes, eggplant and zucchini. These ones are cooked quicker than harder vegetables, so you can chop them into bigger pieces.

When all vegetables are clean and chopped, place them to the baking pan or cast iron skillet.

Add splash of olive oil, some seasoning and mix it. I usually use combination of olive oil, salt, pepper and rosemary but you can use any other herbs and spices like garlic, thyme or even curry powder, ginger and soy sauce.

Now just roast veggies at 200°C for 40 minutes and it’s done. Unfortunatelly, I forget to make video of final product but here are at least some photos of some other roasted vegetables I have done.

Thanks for watching and if you like the recipe don’t forget to subscribe! See you next time!”

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Author: Ondřej Ševčík