[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[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

[What is Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

F21 has been specifically formulated as an All Natural Sugar Blocker™ to help limit your blood sugar absorption. For every gram of F21 you can block up to 20 grams of sugar (sucrose). Additionally, our patent pending 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.
F21 Ingredients:
L-Arabinose, Coriolus Versicolor Polysacchride, Konjac-Mannan, Magnesium Stearate
Mint flavor: Menthol and Natural Colors.

www.judy1205.goludaxx.com

Ingredients:
(makes 500ml)

175g raw almonds, with skin on
500ml freshly filtered water, and more for soaking
Sea salt (optional)
Sweetness, such as date syrup, raw honey, rapadura sugar (optional)
Flavours, such as vanilla extract or paste (optional)

Equipment:
Muslin
Cheesecloth or a nut bag

Instructions:

1) Soak the almonds so that they are immersed in warmish water overnight or for up to 2 days.

2) Drain, rinse and then slip off the skins by squeezing each nut between thumb and forefinger.

3) Throw the almonds into your blender along with the water. Pulse and whizz at the highest speed for a least 2-3 minutes, so that you create a smooth, thick, whitish paste.

4) Pour the paste through a sieve lined with muslin, cheesecloth or a nut bag and press the solids with a spoon, gather up the cloth or bag and squeeze the nut meal inside as hard as you can to extract the liquid.

5) Taste your Almond Milk and dilute, salt, sweeten or flavour as you wish. Refrigerate in a glass jar or bottle and use within 2-3 days.