[Latin Name] Hypericum perforatum

[Plant Source] From China

[Appearance] Brown fine powder

[Specifications] 0.3% Hypericin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is St. John's wort]

St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.

In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.

[Functions]

1. Anti-depressive and sedative properties;

2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;

3. Anti-inflammatory

4. Improve capillary circulation

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Healthy Living Made Easy!

To be able to better show the friends in our Facebook group, “No Way Holiday Weight Gain”, how to cook a healthy alternative to pasta called Spaghetti Squash I decided to record and upload it today. I am posting this as great lunch or dinner item that you can either eat like spaghetti with spaghetti sauce or as I side with some veggies and chicken.

Ingredients:
- 1 Spaghetti Squash
- Butter
- Black pepper
- Seasoning Salt
- Garlic Powder
- Water

The Process:
- Preheat over to 400 degrees
- Cut Spaghetti Squash in half
- Apply butter or Olive Oil to the inside of the squash
- Season as I list above or the same way that you typically season your spaghetti noddles
- Let bake for 30-35 minutes or until you can easily pierce the outside of the squash with a fork
- Scrape out the Spaghetti Squash!

Bake, Scrape, Serve, and enjoy!

To check out our Facebook group for more tips on healthy living visit:

https://www.facebook.com/groups/41693…

To find me on Facebook visit:

https://www.facebook.com/nic.steinhaus

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Here are some of the Health Benefits of Spaghetti Squash

Spaghetti squash is nutritionally superior to regular pasta, which doesn’t contain any vitamin and has a very limited nutritional content. This versatile squash6 contains about 457 percent of the recommended daily intake of vitamin A and 52 percent of vitamin C,7 which can help prevent free radical damage to cells. Other antioxidants found in this squash variety are beta-carotene, lutein, and zeaxanthin, which are all linked to healthy vision and optimal eye health.

Spaghetti squash is also rich in the B vitamins riboflavin, niacin, and thiamin, which promote optimal cellular function.8 Folate is also found in this bright-colored vegetable. Folate supports the formation and development of new cells and may help prevent birth defects, making this squash an ideal food for pregnant women. This nutrient can also help filter out homocysteine from your blood and promote cardiovascular health.

Potassium, a mineral that maintains proper muscle and nerve function, is also present in spaghetti squash, making it helpful for people with high blood pressure. Manganese, a mineral that assists in bone and tissue heath, metabolism, calcium absorption, and nerve function, is another key component.9 Spaghetti squash also contains the essential minerals calcium, iron, phosphorus, and zinc.

Another reason to consume spaghetti squash is for its omega-3 and omega-6 fats content. Omega-3 fats are associated with the prevention of inflammation, which may cause heart disease, arthritis, and certain types of cancer. On the other hand, omega-6 fats are linked to proper brain function. It is critical to maintain the ideal 1:1 ratio of these fats.

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