The Fountain Of Youth Goji Vineyard
GROW YOUR VERY OWN GOJI FOUNTAIN OF YOUTH
EUREKA!We have found it! The Goji Fountain! The Fountain Of Youth! And you can grow the Goji in your very own yard or garden.
Eat your own fresh berries straight from the vine to your sweet lips, packed full of life giving nutrients. Make your own delicious Goji Juice and your own Goji Raisns! Even toss its emerald green leaves in a salad or make of them a delicious herbal tea. Its leaves are "For the healing of the nations" Revelation 22:2.
THE SACRED GOJI WATERSDuring the Tang Dynasty (around 800 AD), a well had been dug beside a wall near a temple that was covered with Goji Vines. Over the years, countless berries had fallen into the well. Those who prayed there and drank of the well had a ruddy complexion of good health, and even at the age of eighty they had no white hair and had lost no teeth, simply because they drank the water from the well. That well became a Fountain Of Youth for them.
A LEGEND OF THE WONDERFUL GOJI
During the time of the Tang Dynasty (618 – 907 A.D.), a caravan on the Silk Road stopped for a rest at an inn and noticed a young lady reprimanding and whipping an old man. A merchant approached them and inquired of the young lady, "For what reason are you assaulting and abusing this elderly person?" The lady replied, "I am disciplining my great-grandson. It is none of your business."
Everyone at the scene was shocked by her reply. Further inquiries revealed that the lady was more than 300 years old! The old person was being punished because he refused to take a Sacred Herb and had started to age.
AN ANCIENT ACCOUNT OF THE WONDERFUL GOJIAmazed at the magic of the Goji Herb, the merchant bowed to the lady with respect and asked, "May I be so bold as to ask the lady what type of magical herb do you posses?" The lady replied, "This herb has five names. You want to take a different part of the herb each season.
In Spring you take its Leaves,
which is known as the Essence of Heaven.
In Summer you take its Flowers,
which is known as the Longevity of Life.
In Autumn you take its Fruits,
which is known as Chinese Wolfberry.
In Winter you take the Bark of its Roots,
which is known as the Skin and Bone of the Earth,
and/or the Staff of Life of the Almighty Creator.
Taking these Four Parts in the Four Seasons respectively,
will give you a Life as Lofty as Heaven and Earth."
Be Healthy, Wealthy & Wise!
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Goji Dried Berries
Goji Chocolate Covered Dried Berries:
Goji Concentrated Juice
Goji Powder Capsules
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The Great Goji Hype/Hoax!
Have we health minded Americans been lied to again?
Are all our Goji Berries really from Tibet in the
Himalayan Mountains as the big Goji Companies & Importers Advertise?
Where do our Goji & Wolfberries really come from?
If you would like to know the Truth
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Zhongning County - Ningxia China!
The Home Town Of The True Goji
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Super Fruit Size of "No. 1 of Ning-qi",
Photo Provided By Pengsheng Qing, Zhongning, China 2008.
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For These Other Healthy, Wealthy & Wise Herbs:
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The Wonderful Goji
The Fountain Of Youth
BE HEALTHY, WEALTHY & WISE ~ The Goji Berry contains 18 amino acids, (six times higher than bee pollen) more Beta Carotene than carrots, more iron than spinach, 21 trace minerals, and 500 times more Vitamin C by weight than oranges! The Goji Berry contains 13 % protein and displays an insulin like action that is affective in fat decomposition. The Goji Berry is loaded with many other vitamins and minerals including Calcium, Magnesium, Vitamins B1, B2, B6, and Vitamin E (very rarely found in fruits, only in grains and seeds).
GOJI BERRIES ALSO CONTAIN THE FOLLOWING COMPLEX COMPOUNDS:
BETAINE, which is used by the liver to produce choline, a compound that calms nervousness, enhances memory, promotes muscle growth, and protects against fatty liver disease.
PHYSALIN, which is active against all major types of leukemia. It has also been used as a treatment for hepatitis B.
SOLAVETIVONE, a powerful anti-fungal and anti-bacterial compound.
BETA-SITOSEROL, an anti-inflammatory agent. It has been used to treat sexual impotence and prostate enlargement. It also lowers cholesterol.
CYPERONE, a sesquiterpene that benefits the heart and blood pressure. It has also been used in the treatment of cervical cancer.
POLYSACCHARIDES, Goji Berries contain polysaccharides which fortify the immune system. A polysaccharide found in this fruit has been found to be a powerful secretagogue (a substance that stimulates the secretion of rejuvenative human growth hormone by the pituitary gland.
ANTI-AGING, The Goji Berry is also being called the worlds most powerful anti-aging food. It is rated #1 on the ORAC* scale, which measures the antioxidant levels in food. It is without a doubt the most nutritionally dense food on earth! The Goji Berry could be the most important natural health discovery ever made, and the best part is, the Goji Berry tastes great! Most people say it tastes like a combination of strawberries and cherries. Sweet and Delicious!
*The ORAC (oxygen radical absorbant capacity) test was developed at Tufts University in Boston.
The Goji or Wolfberry is Hollywood’s hottest new food, and when dried it looks and tastes like a red raisin but not as sweet. The Goji berry is nature's little miracle—packed full of antioxidants, minerals, vitamin C (500 times more than oranges!) and essential fatty acids. The powerful berries, which are used in Chinese & Tibetan medicine to fight depression and cancer, are also said to be a secret weapon against aging. No wonder celbs love them! Murad is adding Goji extract to its skincare line, but the easiest way to get a Goji fix is to follow the example of LA's Kinara Spa and Café and add a handful of dried or fresh berries to a salad or trail mix.
DISCLAIMER: The information contained on this page is for educational purposes only and is not recommended as a means of diagnosing or treating an illness. The author of this page does not dispense medical advise or prescribe any remedies or assume any responsibility for those who choose to treat themselves. All matters concerning physical and mental health should be supervised by a health practitioner knowledgeable in treating that particular condition.
Go! Goji! Eat Goji Berries! Drink Goji Juice! and be healthy, wealthy and wise!
The Himalayan Health Secret now revealed, HalleluYah!
Purslane: Culinary Delight of Edible Landscaping
The present feature lauds the view of purslane that is now gaining in popularity, namely, that purslane represents edible landscaping at its best: it's free, and there's no work involved in growing it. The only thing keeping purslane from its rightful place in edible landscaping is an outdated logic that says, "Purslane is a weed; therefore, it must be eradicated from my landscape!"
When you taste the so called "weed," purslane in cooking recipes, and familiarize yourself with the research concerning its nutritional benefits, you might re-think that logic. Instead of fighting it as a weed, you may begin to find it eminently logical to treat it as an honorable herb of edible landscaping, restoring it to its rightful place.
A quick growing herb that performs best in hot weather. Young, succulent, golden yellow leaves add zest and diversity to salads and stir-fries. Older leaves are used in soups, stews etc. and the older stems can be pickled. Rich in vitamin C and an excellent source of natural antioxidants, purslane is suitable for growing in all areas.
Blooming in the summer, the 5-petaled, tiny yellow flowers hide between the base of the leaf and the stem. This common, introduced, 'weed' comes to us from India or the Middle East but is a close relative of several less common native plants. Rooting easily from cut stems and with the ability to mature the seeds even after the plant has been pulled it is a difficult plant to remove from gardens, but I find it is not an obnoxious weed or herb as some weed are to remove.
Lore: Purslane is a good edible vegetable and is eaten throughout much of Europe and Asia. It can be eaten fresh or cooked and has no bitter taste at all. Since it has a mucilaginous quality it is great for soups and stews.
You eat the stems, leaves and flowers. It tastes great chopped in a salad, cooked in soups and stews, or just lightly steamed, buttered and salted. Purslane is very easy to grow and grows quickly. You'll be well pleased and it's delicious!
Medical Uses: Purslane contains more Omega-3 fatty acids than any other leafy vegetable plant we know of. The most common dietary source of Omega-3s are cold water fish like Salmon. Omega-3s aid the body in the production of compounds that effect blood pressure, clotting, the immune system, prevent inflammation, lower cholesterol (LDL), prevent certain cancers and control coronary spasms. In addition recent studies suggest that Omega-3s may have positive effects on the brain and may aid in such conditions as depression, bipolar disorder, Alzheimer's disease, autism, schizophrenia, attention deficit disorder, hyperactivity and migraines. Though very beneficial, there are few good dietary sources other than seafood for Omaga-3s. (Some oils, nuts, grains and other leafy vegetables do contain Omega-3s)
Description: A succulent, sprawling plant of lawns and meadows; flowers inconspicuous, 1/5 inch wide, five yellow petals tucked between the branches, mid-summer to fall; fruit capsules up to 1/4 inch long, filled with tiny, round, black seeds; leaves paddle-shaped, succulent, stalkless 1/2 to 2 inches long, alternate or opposite; stem reddish, succulent, branching, creeping, 4-10 inches long.
The Golden Mammoth Purslane stands more upright and has large spoon shaped leaves, with larger yellow blossoms and is more bushy, growing 1- 2 ft. high.
Purslane is one of my favorite summer vegetables, with a mild, sweet-sour flavor and a chewy texture. Its reddish or golden green stem, nearly as thick as a computer cable, creeps along the ground, rarely getting taller than a pint of milk. The stalkless leaves are paddle shaped, about as long as a small paper clip.
Purslane leaves and stems are great raw in salads. You can steam them or add them to soups, stews, and other vegetable dishes.
BEWARE! of spurge, a different-looking poisonous creeping wild plant that sometimes grows near purslane. The stem is wiry, not thick, and it gives off a white, milky sap when you break it. If you're very careless, you may put some in your bag along with purslane, because they sometimes grow together on lawns, gardens, and meadows.
Purslane comes from India, where it was a food crop centuries ago. It was Gandhi's favorite food. Now it also grows across America, and around the world. It has a wonderful survival tactic: The succulent (juicy) stem, keeps it from drying out. If someone decides purslane is a "weed" and uproots it, it uses the water in the stem to make seeds before it dies, and soon there'll be even more purslane.
All should welcome this wonderful nutrient rich plant into their garden; we liken it to the Manna the children of Israel ate in the wilderness that sustained them in their wilderness wondering. Sow some Green or Golden Manna today and reap a healthier life.
The Golden Mammoth Purslane has much bigger leaves and there is also another verity of purslane grown for its larger and different colored flowers, which is also edible, and which we hope to offer soon. Eat & Enjoy - Be Healthy, Wealthy & Wise!
GROW YOUR VERY OWN HONEY PLANT!
Photo by Jeffrey Goettemoeller
IT IS A DIETER'S DELIGHT, WITH HARDLY NO CALORIES
IT WILL SATISFY ANY SWEET TOOTH, WITHOUT THE DECAY
IT IS SWEETER THAN HONEY FROM THE HONEY COMB
IT IS NATURES WONDER SWEET HERB & EVEN THE BEES LOVE IT
The Sweeter Than Honey Herb.
Grow Your Own Calorie Free Sweetner.
Stevia rebaudiana is a fascinating plant, native to the higher altitudes of Paraguay and Brazil in South America. Stevia is the genus, meaning a broad classification of plants. Rebaudiana is the species name. Only this species, out of the many found in the Americas, contains the high concentration of sweet glycosides making this "sweet leaf" such a useful and amazing herb. The dried leaf, in fact, is 10-15 times sweeter than cane sugar! Powdered stevia leaf, known as green stevia powder, may be found for sale at natural food stores or online while waiting for your first harvest.
Not a particularly showy plant, stevia's sweet taste is its most notable feature. It is a non-woody herb with somewhat stiff and brittle stems. Stevia leaves are small and narrow, notched on the end. The leaves are much sweeter than stems. Plants reach about 2 feet in height. Stevia blossoms are white and tiny, but so numerous that blooming plants look like greenish-white clouds. Stevia is a tender perennial herb, which means it survives winters and keeps growing, but only where winters are mild. The roots may survive some winters as far north as USDA hardiness zone 8.
Fortunately, stevia may be grown as an annual outdoors. The long summer days in colder climates are actually an advantage for growing stevia. Plants grown at higher latitudes with more daylight will have more leaves and a higher percentage of sweet glycosides.
Growing Your Own Sweet Herb Jeffrey Goettemoeller
For more Stevia Growing Information, see Jeffrey's book,
Growing and Using Stevia: The Sweet Herb from Garden to Table.
TO ORDER STEVIA SEED & STEVIA BOOK
The Sweet Life with Stevia
Photo by Jeffrey Goettemoeller
I believe Stevia rebaudiana is one of the most important botanical discoveries in modern times, and hardly anyone knows about it!
There are hundreds of species of the genus Stevia native to North and South America. Only one, rebaudiana, is worthy of the name "sweet leaf." Stevia extract is over 200 times sweeter than sugar! Stevia, though, is non-glycemic (does not cause blood sugar swings), virtually calorie-free, and does not encourage cavities. Indeed, it is the natural alternative for diabetics, hypoglycemics, and anyone wanting a healthy diet.
Foods like white sugar and white flour enter the blood stream quickly, taxing the pancreas as it tries to deal with the influx. Our rising consumption of highly refined foods has led to more diabetes, and at a younger age, not to mention all the other health problems related to obesity. In addition, we know sugar encourages rotten teeth, which stevia does not. In fact, a study at Purdue University showed it inhibits cavity-causing bacteria.
Artificial sweeteners have drawbacks as well. The makers of aspartame warn against cooking with it. When heated, it breaks down into its constituent parts. Aspartame has been a major cause of health related complaints to the FDA. Some people tolerate it poorly. Stevia Extract Powder, on the other hand, has not prompted reports of health problems despite extensive use since the 1970's in countries such as Japan.
How did stevia enter my life? I decided to cut back on my sugar intake as a youngster, mainly to avoid dentists. I've always enjoyed growing herbs and veggies, so I decided to make plants my career. While pursuing a horticulture degree at Northwest Missouri State University, Dr. Alex Ching asked me to join in his stevia research. As I learned more about the herb, I began to recognize its incredible potential and conducted a research project dealing with seed production. I earned a college degree and I've been growing stevia and working on seed production ever since. As a result, I now have stevia seeds for sale so you can grow it in your garden too! It's great fun for children (and us big kids) to pick a leaf and enjoy stevia's surprising sweetness right in the garden. Then you can dry the leaves for long-term storage. Dry stevia leaves are great for tea or toss them in a blender to make Green Stevia Powder. Green Stevia Powder is usable in the recipes you'll find in my book, "Growing and Using Stevia: The Sweet Leaf from Garden to Table." This book has complete growing/harvesting information and 20 recipes!
How did I come to write stevia books? My mother, Bertha, is a home economist who loves to develop recipes. We teamed up to write one of the first comprehensive recipe books for stevia entitled "Stevia Sweet Recipes: Sugar-Free - Naturally!" I self-published the book until Vital Health Publishing asked me to sign on with them. The book, in its second edition, is available on my web site or at health food stores around the United States, Germany, and Australia, in Spanish, German, and English. I've given 25+ radio and TV interviews in addition to writing numerous articles about stevia. There are 60,000+ copies of the book in print.
The Almighty has been good to me through this unassuming but potent little herb, and now you too have the inside track on one of the best-kept botanical secrets today.
Copyright 2005, Jeffrey Goettemoeller
Sweet Stevia Will Satisfy Any Sweet Tooth,
Even The Honey Bees Love It.
For The New Marketing Stevia Growing Book
Click The Picture.
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Incan Berries or Golden Berries
FRESH PICKED GOLDEN INCAN BERRIES
The Incan Berry (physalis peruviana) is also called the Cape Gooseberry or Goldenberry. It is a relative of the Ground Cherry, with a taste all it own. A great food for those who are worried about getting enough B vitamins!
Once cultivated in the Incan Empire, these fully-ripe berries are sweet with a pleasing tart-like tang. Also known as the Cape Gooseberry, the Goldenberry and the Incan berry. Yellow/Orange in color, larger than a raisin or goji berry, containing small chewable seeds. These Incan berries are packed with nutrition.
Dried Incan Berries
Incan berries have an exotic sweet taste with a consistency similar to raisins when dried. Some describe their flavor as an incredible taste that is exotic, yet familiar, tasting like a lemony sweet candy without being overly tart and sugary. They’re full of tiny, chewable seeds that release a wonderful flavor. Incan Berries have an appealing yellow/orange appearance and are slightly larger than a raisin or goji berry.
What nutrients do Incan Berries provide?
They are a great food for those who are worried about getting enough B12!
Incan Berries are rich in important nutrients that provide antioxidant protection and support many body functions. Some of the nutrients in Incan Berries are:
Vitamin P (also know as flavonoids) helps the body absorb Vitamin C, an important antioxidant. Flavonoids support healthy blood vessels and have anti-inflammatory properties.
Pectin is a soluble fiber that helps lower blood cholesterol levels and glucose levels.
Vitamin A boosts the immune system, helps to grow and repair body tissues and may help protect the skin against sun damage.
Vitamin C contains powerful antioxidants called flavonoids. Flavonoids protect the heart and blood vessels from free radical damage. Vitamin C also helps maintain good HDL cholesterol levels and aids in the production of collagen and glycosaminoglycan, which help strengthen arterial walls.
B Vitamins support your nervous system, help break down sugar and neutralize the amino acid homocysteine, which in high levels may cause atherosclerosis.
Phosphorous is a mineral that works to increase energy and endurance. It is also vital for bone strength.
Protein is abundant in Incan Berries. Protein supports a strong immune system and maintains a variety of body structures like healthy skin, nails and hair. The berries are 16% protein and supply a wonderful plant-based, non-fat source of protein.
If you like nutrition packed fresh or dried fruits like wild mulberries or goji berries, you may want to also grow your very own Golden Berries. These berries actually have three different names the Cape Gooseberry, the Goldenberry and the Incan berry.
Incan berries are considered a good source of vitamin P (bioflavinoids) and are rich in pectin. Hundreds of studies on bioflavinoids have demonstrated they possess antiviral, anti-carcinogenic, anti-inflammatory, antihistamine, and antioxidant activities. They make a delicious, tart, and highly nutritious and exotic "raisin." They are high in phosphorous, vitamins A, C, B1, B2 & B6. They are also extremely high in protein (16%) for a fruit. We consider the Golden Incan Berry to be another one of our Creator’s Super Foods!
The Incan Berry Plant is an annual herb indigenous to many parts of the tropics, including the Amazon. It can be found on most continents in the tropics, including Africa, Asia, and the Americas. It grows up to 1 mile high, bears small, cream-colored flowers, and produces small, light yellowish-orange, edible fruit. The leaves of the plant have many ethnobotanical uses around the world. The goldenberry is one of the first plants to pioneer degraded areas. Its robustness and adaptability could lead to cultivation in many now unused marginal areas. You can also grow them indoors, in large containers during the winter.
The Incan Fruit is found in markets from Venezuela to Chile, and the plants have been grown on limited scale around the world in warm climates. Incan or Goldenberries are succulent golden fruits the size of marbles. They are protected by papery husks resembling Chinese lanterns. Currently in areas where they are grown they are largely regarded as backyard fruits for children, but upscale European markets pay premium prices for them, dipping them in chocolate to decorate pastries. They make excellent jams, which are popular in India and Africa.
Eat the Incan Berries dried or fresh, try them raw or dried in salads, in baked goods, or smoothie recipes. When you're looking for that post-dinner or movie snack, these will fill the space. A little go a long way. The fresh Incan berry in it husk keeps several weeks without refrigeration. And the dried ones need no refrigeration. We dry them on low heat in our food dryer.
Information on this site is for educational purposes only. Statements about product efficacy have not been evaluated by the Food & Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. In matters related to your health, contact a qualified healthcare practitioner. If you are pregnant or nursing, you should consult a health care practitioner before using these herbs or any nutritional product.
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