Components and preparation method
Since Caviar is sensitive and perishable, a group of Japanese scientists specialized in vital nutrition has come up with a creative way to restore and maintain it by drying the eggs of Sturgeon “Caviar” by drying it, which is somewhat a complicated process and done by exposure to a temperature produced by a certain light wave, in special occasions, for many days. After cooling it with dry air, it is ground in special machinery with glass fibers.
Doesvital also added the well-calculated extract of the famous Malaysian herb called Eurycoma longifolia.
They also added cinnamon extract, which is filled with minerals and oils that revives the senses and support cells with important energy for metabolism.
Caviar is one of the richest natural sources of omega-3 and phosphorus and a vast array of minerals, proteins, and amino acids needed for metabolism and cell metabolism. These qualities caused it to earn the satisfaction of a large group of people who became interested in the vitality and health of their bodies. Japanese people, known as “the fertile people,” were ranked at the top in their interest in this vital fortune.One of these sources is sturgeon, but since it is very expensive, seasonal, or canned, “which is the unpleasant kind for Caviar lovers.” So it was a competition between scientific research centers to create ways to help preserve it without losing its therapeutic features and utilize it to help a large sum of people interested in it. The Japanese Vital Center succeeded in creating a healthy scientific way to turn Caviar from a perishable substance into an effective one that lasted for years while maintaining its features. At our Malaysian company ” Doesvital,” we added Caviar in its new form to our honey product to give the best results in terms of
How to use it