[Latin Name] Glycine max(L.) Mere

[Specification] 90%; 95%

[Appearance] White powder

[Melting point] 134-142℃

[Particle size] 80Mesh

[Loss on drying] ≤2.0%

[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 Phytosterol?]

Phytosterols are compounds found in plants that resemble cholesterol. The National Institutes of Heath report that there are over 200 different phytosterols, and the highest concentrations of phytosterols are found naturally in vegetable oils, beans and nuts. Their benefits are so recognized that foods are being fortified with phytosterols. At the supermarket, you may see orange juice or margarine advertising phytosterol contents. After reviewing the health benefits, you may want to add phytosterol-rich foods to your diet.

[Benefits]

Cholesterol-Lowering Benefits

The most well-known, and scientifically proven, benefit of phytosterols is their ability to help lower cholesterol. A phytosterol is a plant compound that is similar to cholesterol. A study in the 2002 issue of “Annual Review of Nutrition” explains that phytosterols actually compete for absorption with cholesterol in the digestive tract. While they prevent the absorption of regular dietary cholesterol, they themselves are not easily absorbed, which leads to a total lower cholesterol level. The cholesterol-lowering benefit does not end with a good number on your blood work report. Having lower cholesterol leads to other benefits, such as a reduced risk for heart disease, stroke and heart attacks.

Cancer Protection Benefits

Phytosterols have also been found to help protect against the development of cancer. The July 2009 issue of the” European Journal of Clinical Nutrition” offers encouraging news in the fight against cancer. Researchers at the University of Manitoba in Canada report that there is evidence that phytosterols help prevent ovarian, breast, stomach and lung cancer. Phytosterols do this by preventing the production of cancer cells, stopping the growth and spread of cells that are already in existence and actually encouraging the death of cancer cells. Their high anti-oxidant levels are believed to be one way phytosterols help fight cancer. An anti-oxidant is a compound that fights free radical damage, which is negative effects on the body produced by cells that are unhealthy.

Skin Protection Benefits

A lesser known benefit of phytosterols involves skin care. One of the contributing factors in the aging of the skin is the breakdown and loss of collagen — the main component in connective skin tissue — and sun exposure is a major contributor to the problem. As the body ages, it is not able to produce collagen as it once did. The German medical journal “Der Hautarzt” reports a study in which various topical preparations were tested on skin for 10 days. The topical treatment that showed anti-aging benefits to the skin was the one that contained phytosterols and other natural fats. It is reported that phytosterols not only stopped the slow-down of collagen production that can be caused by the sun, it actually encouraged new collagen production.

We made Butternut Squash Pancakes in the Connecting Kitchen today! Trying to get your kids to eat vegetables can be challenging. Using butternut squash as the main ingredient in these savory pancakes topped with maple syrup, not only tempts your kids, but teaches them that there are many different ways to prepare vegetables. Don’t give up! And when they help you cook it they are more likely to eat it.
Here is the recipe… Although we made these with parmesan cheese, I think they would be much better without so I left it out of the recipe that follows.
Butternut Squash Pancakes
2 cups roasted and mashed butternut squash (1 squash)
2/3 c plain yogurt
4 large eggs
1 teaspoon salt
black pepper to taste
2 teaspoon baking powder
2 cups all-purpose flour
Olive oil for frying pan
In a large bowl, whisk squash, yogurt, eggs, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.
Heat a large frying pan over medium heat. Coat the bottom with olive oil, and spoon pancake batter, a 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown on one side, flip and then cook until golden brown on the second side.
To roast squash: Cut in half and remove seeds. Roast face-down on an oiled baking sheet at 375 for 40 to 50 minutes, until tender.