Supply for Milk Thistle Extract in Bhutan

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Supply for Milk Thistle Extract in Bhutan Detail:

[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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My family’s favorite fall recipe! This bread is so yummy it goes quickly. Note that my video has the amounts doubled because I made 2 loaves. Here is the recipe for one loaf:

1 3/4 cup flour
1 tsp salt
2 tsp pumpkin pie spice
1 cup sugar
1 T baking powder
1/4 cup dried cranberries
1/4 cup orange juice + 1/2 tsp citrus zest
1/2 cup water + 1 T flax seeds (soak for 5 minutes) **
1/3 cup oil
1/2 tsp almond extract
1/8 tsp vanilla extract
1 cup canned pumpkin

optional: pumpkin seed, nuts, oats

Preheat oven to 350. Mix all dry ingredients. Add wet ingredients and mix well. Pour into greased loaf pan and bake 40-55 minutes. Let cool 20 minutes before cutting and enjoy.

** In my video I did not have flax seed so I used ground flax. I still used the same amount of water that the recipe calls for. I would suggest using less water if you use ground flax since it takes the bread longer to cook due to the excess liquid. This contributes to the large cooking range I have given.