[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[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. Net weight:25kgs/drum

[What is Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

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Sweet-sour cranberry sauce -the perfect complement to the baked duck, goose, other meat and perhaps some fish dishes. He also good with rice and some vegetable dishes which is important for vegetarians, moreover, it can be used as a component of complex confections.

Cranberry sauce is especially good with a fatty meat. In North America, it is cooked and served Thanksgiving turkey to.

Consider how best to cook cranberry sauce.

The fact that cranberries as other optional components such sauce in any exemplary formulation contained in a large amount of vitamin C, which, on heating above 80 degrees C. is rapidly destroyed. Thus, the taste and smell remains, and the use decreases significantly.

Unfortunately, the Internet can find many recipes for cranberry sauce that is offered to cook with earth heat treatment. Cranberries boiled in sugar syrup, and sometimes with honey instead of sugar for 10-15 minutes honey if heated above 80 degrees C also decomposes and forms quite harmful compounds.

So how do you still cook a delicious and vitamin cranberry sauce for the meat? The answer is obvious: do not boil it.

Recipe Cranberry Sauce

Ingredients:

fresh cranberries or frozen -400 g;
fresh juice of 1 orange;
juice of fresh lemons 1-2-;
sugar or liquid nezasaharenny not too fragrant honey -200 ml if you can use maple syrup -too bad.
Cooking

Berries ripe cranberries washed and spread on a sieve and rinse with plenty of boiling water ie, blanshiruem. We shift them into the blender bowl and bring to a state of mashed potatoes or mince.
Add the lemon juice to thin out, and rub through a fine sieve too. Bone stuck, and the rest will be held.

If using sugar, dissolve it in a hot water bath for orange juice, and then Let cool. When using the honey-heating is not required.

Mix the orange syrup with cranberry sauce. That`s all. We have retained the maximum efficiency.

You can add to this basic sauce, ground nuts, garlic and red hot pepper, ginger, fennel, and that will still be consistent with your sense of culinary harmony. This cranberry sauce is harvested in the winter can be quite a long time in a tightly closed glass jars in the refrigerator. https://ecowoman.ru/english/articles.php?id=13599