Chinese Professional Ginseng stems and leaves Extract Wholesale to Washington
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Learn More Here: http://Healthy4You.MySupraH2.com
WHY DRINK DIATOMIC HYDROGEN-RICH WATER?
Water produced by a Water Ionizer contains Dissolved Molecular Hydrogen Gas (H2). The gas is in the form of Hydrogen Nano-bubbles, mostly invisible to the naked eye. Molecular Hydrogen has been shown in Research Studies to have the power to act as an Antioxidant, scavenging the most Dangerous Free Radical, the Hydroxyl Radical, as well as having the ability to help our bodies produce their own Antioxidants, such as Superoxide Dismutase, Catalase, and Glutathione, the body’s own Master Antioxidant. Because the Hydrogen Molecule is the Smallest Molecule, it has the ability to Penetrate through the Cell Membrane into the Mitochondria, and even through the Blood-Brain Barrier, neutralizing Free Radicals where they are produced. By Drinking Hydrogen-Rich Antioxidant Water produced by a Water Ionizer, you can provide your body with a Daily Supply of Beneficial Antioxidants.
Sisel’s “SupraH2″ – Diatomic Hydrogen water system is not an ordinary water filter, it is a water diatomic hydrogen generator capable of producing functional water. According to SGS test, P-Hs water is also ozonated water which can completely kill E-coli, S-aureus, Candida albicans, Salmonella, and MRSA in 15 seconds, which is equal to 3000 times of chlorine based bactericidal. After sterilization, it reduces into oxygen and will not cause and environmental residual damage.
Water accounts for more than 70% of body composition. Hence, good drinking diatomic hydrogen water gives you significantly improved health. Diatomic hydrogen water has great antioxidant capacity directly from hydrogen. A glass of 200ml of diatomic hydrogen water is equivalent to 4.8 g of vitamin C or 100 lemons in terms of anti-oxidation capability. In addition, unlike many other anti-oxidants, hydrogen creates no byproducts after drinking. Hydrogen water is the best anti-oxidant to help eliminate free radicals without leaving any by products to your body. It will reduce most free radicals to water.
New diatomic hydrogen producing water system also removes chlorine and fluoride, as well as hormones, pharmaceuticals, insecticides, herbicides and toxins. It loads the body with large amounts of oxygen and diatomic hydrogen which is anti-oxidant, toxin neutralizing, supports incredible levels of energy, cellular functions use it for enzymes, ATP and incredible health benefits. Look up diatomic hydrogen and see all that this miracle molecule can do. Sisel’s system produces enormous amounts of it and is the most significant break through in water chemistry we believe in history.
And at worst used and abused and as the old English saying says it best… Let the buyer beware!! We say with Sisel’s SupraH2 diatomic hydrogen generator “Let The buyer be aware!
Contact Michael today for any questions and more information
Master Distributor, Factory Representative for SISEL
SISEL Sponsor ID# usa0014863
Phone: +1 605 237 4983
* These statements have not been evaluated by the Food and Drug Administration.
* This product is not intended to diagnose, treat, cure, or prevent any disease.
Here at the Kenmore Live Studio Chef Ariel Bagadiong of Aja Restaurant demonstrates how to prepare ginger rice cake soup. Watch to learn how to prepare a delicious dish from an expert chef that will help get your date’s blood pumping!
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Recipe: Ginger and Rice Cake Soup
Chef: Ariel Bagadiong
1 quart clarified chicken stock
4 ounces chicken breast, sliced into thin strips
2 pieces baby bok choy
2 ounces fresh ginseng, peeled and cut into julienne
4 each garlic cloves, thinly sliced
2 ounces onion, cut into thin strips
1 each scallion, cut into thin rounds
1 ounce cilantro leaves (reserve stalks for flavoring and clarifying the stock)
3 ounces Korean rice cake noodles (available in asian grocery stores)
Salt and pepper to taste
Trim chicken breast and place into a saucepan and add cold water. Simmer gently until the chicken is fully cooked, remove the chicken from the liquid and set aside to cool.
Slice the cooled chicken into strips. Cut the leaves from the bok choy and slice into thin ribbons. Cut the stem thinly using a knife, a Japanese mandolin expedites this process.
Bring the stock to a simmer and add the ginseng, sliced garlic, and the onions. Allow the flavor to infuse then add the bok choy stems. Season the stock with salt and pepper, add the stems, chicken strips, and the rice cakes and allow to cook until the rice cakes are tender. Add the bok choy leaves, scallions, and cilantro. Ladle the soup into bowls and garnish with a few drops of toasted sesame oil.