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RICE MIND is 100% natural and healthy drink derived from Jasmine Rice. No fat and cholesterol and suitable for all ages.

Why drink RICE MIND?

  • GMOs free
  • Full of digested polysaccharide peptide and high fiber drink
  • Helps cells better absorb glucose
  • Helps digestive system work effectively
  • Helps reproductive health, eradicate toxin from body and strengthens immunity
  • Helps get rid of high insulin substantially
  • Contains high volume of amino acids for strength and vigor

How to drink RICE MIND?
Pouring 1 1/2 spoon (7g) into 150 ml (a cup) of hot or warm water and stir well. RICE MIND is to be taken
before meals 2 to 3 times a day and 3 to 4 times a day for patients.

Why should drink RICE MIND?
RICE MIND is suitable to everyone at any stage of life start from one month baby. It is also recommended to:

  • People with weak health condition
  • People who have intense physical exercise
  • People under stress

Particularly, RICE MIND proves beneficial for people suffering from allergy, cancer, diabetes, fat disease, heart disease, high-blood pressure, high cholesterol, high triglycerides, hives and rheumatoid.

BENEFIT OF RICE MIND
Rice Mind made from brown rice which is an excellent source of manganese and a good source of the minerals selenium, vitamin B, vitamin E, magnesium and potassium.
Prevent cancer with the Fiber and Selenium For people worried about cancer risk, brown rice packs a double punch by being a concentrated source of the fiber needed to minimize the amount of cancer and being a very good source of selenium, a trace mineral that has been shown to substantially reduce the risk of cancer.

Vitamin Bl2
Vitamin B12 is necessary for the synthesis of red blood cells, the maintenance of the nervous system, and growth and development in children.

Vitamin E
Vitamin E may help protect skin from ultraviolet radiation and sunburns. Vitamin E is an antioxidant that protects body tissue from damage caused by unstable substances called free radicals.
Free radicals are believed to lay a role in certain conditions associated with aging.

Magnesium
Magnesium in brown rice is helpful for reducing the severity of asthma, lowering high blood pressure, reducing the frequency of migraine headaches, and reducing the risk of heart attack and stroke.

Potassium
Potassium, a mineral, assists in muscle contraction and in maintaining fluid and electrolyte balance in body cells. Potassium is also important in sending nerve impulses as well as releasing energy from protein during metabolism.

Low in Saturated Fat
Diets low in saturated fat and rich in grain products may significantly reduce the risk of heart diseases and colon cancer

Substances in Amino acids and aspects in which they can help
Leucine, valine, isoleucine
Kidney function, body growth, nerve system, insomnia, muscle elasticity, blood vessel expansion, balance of nitrogen in blood

Tryptophan
Nerve system, deep sleep, migraine, stomachache related to menstruation, data transmission from brain or neryes, production of red-blood corpuscles

Phenylalanine
Temper, memory nerye system, sexual feeling, joint pain, backache, pain from operation, tyroid function, metabolism

Lysine
Revival of physical systems, hives protection and cure, anemia, weakness

Methionine cystine
Free radicals, rheumatoid, toxin excretion, vigour

Histidine
Inflammation ofjoint membrane, allergy, stress, sexual potency, hearing organs

Arginine
Growth hormone, metabolism muscle strength, sexual hormone, breast cancer

Threonine
Cholesterol protection, efficiency of enzyme, metabolism, food absorption

Aspartic acid
Ammonia excretion, transport of potassium, magnesium and calcium, energy

Glutamic acid
Revival of brain and co-ordinating system, energy, gaiety, memory wound cure, high I.Q., cell flexibility, stomach wound

Tyrosine
Tyroid hormone production, metabolism, brain function reduction of deterioration of cells, hypothalamus control

Glycine
Metabolism, control of oxygen in cells, immunity, allergy

Serine
Cholesterol control, blood vessel expansion, blood pressure, production of fat wrapping nerve cells