[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

When the air becomes crisp, hinting of fall, I’m ready to bake! I love combining the flavors of cranberry, orange and walnuts in these delicious ‘Cranberry Date Bars”. They are easy to prepare, and can be made entirely from wholesome items you probably already have in your food storage.

CRANBERRY DATE BARS

1 (12 ounce) package fresh cranberries
1 (8 ounce) package chopped dates
¼ cup orange juice
1 teaspoon each vanilla and almond extracts
zest of 1 orange, finely chopped
1 cups flour
1 cup whole wheat flour
2 cups quick oats
1½ cup brown sugar, packed
1 ½ cup chopped walnuts
½ teaspoon baking soda
¼ teaspoon salt
1 cup butter, melted

Glaze:
2 cups powered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons orange juice (or a little more)
zest of 1 orange – optional

Directions:

Combine cranberries, dates and orange juice and zest. Cook on low heat for 10-15 minutes until the consistency of jam. Remove from heat. Add extracts and stir. Set aside to cool slightly.

In a bowl, Stir together flour, oats, brown sugar, walnuts, baking soda and salt. Stir in melted butter until blended. Pat half into bottom of a 9 x 13 inch buttered pan. Bake at 350 degree for 8 minutes.

Spread cranberry mixture over crust, sprinkle with remaining oat mixture, and pat down firmly. Bake for 22-25 minutes or until golden brown. Cool.

For glaze, combine powered sugar and orange juice adding juice one tablespoon at a time. Stir in vanilla and zest. Drizzle over bars. Let bars cool before cutting.

Enjoy!

Dr Steven Lamm and Isotonix OPC