Millennium Powder beverage Gold Edition

“Cactus is an amazing plant that can survive in the harsh desert. The Mexican people view it as a beautiful symbol of life and hope, and they use it widely for food and medicine. Cactus is also highly regarded in traditional Chinese medicine (TCM). Written during the Qing Dynasty, Beng Cao Gang Mu Shi Yi (A Supplement to the Compendium of Materia Medica) recorded that cactus has a mild taste and is cold in nature, can promote the flow of qi (vital energy)…” “Moreover, it is low in calories and sodium. The excellent nutritional value of cactus is recognized across different cultures around the world. The cactus fruit has a prickly exterior. Apart from its rarity, the cactus fruit is difficult to harvest and requires a long growing period. Like the cactus, the cactus fruit needs a minimum of four years to grow and ripen before its nutrients can be tapped. Cactus has a long history of use as an ornamental plant and as food. Despite its prickly exterior, cactus has soft and succulent flesh and is very rich in phytochemicals and minerals. It is very important to choose the right species and right parts of the cactus. Within the thick, waxy cuticle of the cactus stem, for example, there is a thick membrane that helps prevent water loss from the cactus. Consuming this membrane in large amounts produces a laxative effect. Once cactus gel has been isolated from the interior of the cactus, it must be filtered to remove the seeds and cellulose and then processed into liquid form. Upon removal, the gel of the cactus oxidizes rapidly. Therefore, processing must take place immediately after the gel as been extracted from the cactus to produce the purest and most delicious extract possible. Even the harvesting hour can be critical. Research shows that it is best to harvest cactus pads earlier in the day because the acidity is the lowest at that time, which is better for health. During processing, it is best to avoid overheating cactus. Excessive heat may reduce nutrient content and degrade fiber content. Ample knowledge and skilled technique are needed to process cactus through a series of complex steps before it can be eaten. Plus, it has to be done quickly and carefully to maintain optimal nutritional value. After removing the spines and skin, the cactus gel has to be quickly filtered to remove unwanted substances. The cactus gel has to further undergo particle filtration, microfiltration and ultrafiltration before it is clean, pure, concentrated, and easily absorbed by the human body”.*

“High up in the mountains of China grows one of the most valued mushrooms: Cordyceps sinensis. Growing in trying conditions has endowed Cordyceps sinensis with resilient qualities, and eating it can increase one’s vigor and tenacity. For centuries, Cordyceps sinensis has been used in traditional Chinese medicine (TCM) to improve respiratory health and nourish the kidneys. According to the book Beng Cao Cong Xin (New Compilation of Materia Medica). Written during the Qing Dynasty, Cordyceps sinensis helps to protect the lungs and is beneficial for the kidneys. It replenishes vital energy, helps to stop bleeding, and reduces phlegm. It also helps to relieve cough and ease swallowing. Cordyceps sinensis has long been regarded to possess capabilities to nourish the body and promote longevity.” “Wild cordyceps grows in mountainous regions, at an altitude of about 3,000 to 4,000 meters above sea level, and can only be harvested during the rainy season. Moreover, cordyceps is very hard to find; one has to keep one’s face close to the ground to be able to spot it. These harsh growth conditions make wild cordyceps difficult to collect. Despite a huge market demand for it, wild cordyceps is extremely rare and cannot be cultivated. Hence, cordyceps is very expensive. The quality of cordyceps available for sale also tends to vary widely, and the market is flooded with counterfeit cordyceps. However, the general public is unable to differentiate the authenticity and quality of cordyceps. In recent years, the market has been filled with cordyceps contaminated by heavy metals in the soil of producing areas as well as cordyceps with lead inserted into it to increase weight and boost profits. These situations pose dangerous health threats to consumers.” “The mycelium of Cordyceps sinensis can be cultivated. This is made possible by separating the mycelia from wild Cordyceps sinensis and culturing them under proper conditions. The mycelium acquired through this method has considerable nutritional value. Only cordyceps mycelium of certain verified species of cordyceps shares similar nutritional value with Cordyceps sinensis. Of over 400 species of cordyceps, only about 10 species have nutritional value, and different species have different nutritional value. The nutritional value of cordyceps is determined by the amount of cordycepin (a polysaccharide) it contains; there is little health benefit if the level of cordycepin is too low. Therefore, only cordyceps strains whose species, source and cordycepin concentration have been authenticated are of premium quality and have high nutritional value”.*