Elderberries: anti-oxidant, immune system
$11.99 – $49.99
Super nutrient-rich organic berries used in foods like cakes, muffins, and oatmeal; easy to brew in tea or to make a natural cough syrup.
Elderberries are recognized as high anti-oxidant bead sized berries enjoyed widely for their ability to boost the immune system, protect the body against bacterial infection, and prevent the development of diabetes and viruses (CoronaVirus Video). Organic elderberries are known to contain a ton of nutrients including minerals like Iron, Potassium, and Copper. Summary citation from Edible berries: Bioactive components, an article published by the International Journal of Applied and Basic Nutritional Sciences.
Limited supply. We apologize for the inconvenience.
“Elderberry plant (Sambucus nigra) is a good source of protein, free and conjugated forms of amino acids, unsaturated fatty acids, fibre fractions, vitamins, antioxidants and minerals. Analysis of elderberry showed that it contains high biological activity components, primarily polyphenols, mostly anthocyanins, flavonols, phenolic acids and proanthocyanidins, as well as terpenes and lectins.” Similar to organic elderberries is
Organic Echinacea, a caffeine free herb that mixes well with virtually every tea,
Zen’s Immunity Elixir is a popular caffeine free immune tea.
Interested in treating the flu naturally? Visit Zen’s Med Flu: https://zensmed.com/flu/
Cooking with Elderberries
These nutrient-rich super berries can be used in cooked foods like cakes, muffins, and oatmeal; they can also be enjoyed in very hot water as a tea or in making a natural cough syrup. The elderberry is best brewed with other tea ingredients because it does not always provide a very strong flavor. Research shows that elderberries carries a number of other health benefits, Evidence-Based Systematic Review of Elderberry.
Sidor, Andrzej, and Anna Gramza-Michalowska. “Advanced Research on the Antioxidant and Health Benefit of Ederberry (Sambucus nigra) in Food – a Review.” in Journal of Functional Foods. Vol. 18, Part B, Oct 2015, 941-958. https://doi.org/10.1016/j.jff.2014.07.012