CBD Öl Test. K Tipp Test Testsieger. 🥇🥇🥇🥇🥇

ACHTUNG und GEHEIMNISSE beim CBD Kauf!

Siehe VIDEO auf der Startseite!


Unsere Kunden lieben uns, siehe Video Berichte: hier


CBD VIDEO, Qualität einfach erklärt: hier


CBD Blüten in bester Qualität: hier


Hanföl TEST K-Tipp

Ein Drittel der Hanf-Öle enthält zu wenig Wirkstoff



CBD-Öle sind legale Hanfprodukte ohne ­berauschende ­Wirkung.

Ein K-Tipp-­Labortest zeigt: In 7 von 20 Produkten steckt

weniger Wirkstoff drin als auf ­der ­Verpackung deklariert – i

n einigen aber auch mehr.


K-Tipp 19/2019


So sollte man es nicht machen :


Der Schein trügt sogar bei bekannten CBD Öl Marken.





Leider wurde Vapor Spirit CBD Öl in diesem Test nicht getestet,

jedoch hat der Kantons-Chemiker schon unser Produkte anonym

getestet und so wurden und sind unsere Produkte vom

BAG Bundesamt für Gesundheit verifiziert und abgesegnet,

wie auch weitere staatliche

Behörden welche welche unsere Produkte genau unter die Lupe

genommen haben, da war CBD noch ganz neu auf dem Markt,

nämlich seit August 2016 . Natürlich alle Stichproben

mit Bravur bestanden.

Wir sind stolz Ihnen immer das Beste CBD Öl anbieten zu können.


Wir Analysieren unsere CBD Öle bei der gleichen Firma wie der

K-Tipp und um sicher zu gehen noch bei weiteren anerkannten Labore.

Auch sehen Sie unsere Analyseberichte auf unserer Homepage,

sichtbar und transparent. (siehe auch Produktbilder)

Was auf unseren Produkten steht, ist auch drin!

Vapor Spirit steht drauf – Vapor Spirit ist drin!




Steigerung Ihrer Lebensqualität ist unser Ziel



Mehr hier: Der Entourage-Effekt





Durch einreiben der CBD Urtinktur und der Einnahme von BIO CBD Öl von Vapor Spirit, berichten unsere Kunden von schnellen Erfolgen.


Wieso Vapor Spirit? mehr hier.


Weitere tolle Infos finden Sie auf unserer Seite.


Ihr Vapor Spirit Team




Mehr auf www.vaporspirit.ch BIO CBD Öl in höchster BIO SUISSE Qualität.


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erhalten bleiben, jeweiligen produkts.

Can we help you? We’d be pleased to advise you.

Your contact person Head of Order Management Food & Feed Services

GRADUATE CHEMIST

GET IN TOUCH Why the monitoring of ingredients is important There are a number

of reasons why it is important to regularly monitor the non-nutritive

ingredients in foodstuffs, and this also includes ingredients occurring

There are also natural ingredients that can, similar to unwanted foreign

substances, produce a harmful effect. To conform with the law, these must be

declared and must not exceed the prescribed limit values.

Other ingredients and reaction products can be used as indicators for the

classification of the quality of the product or can provide evidence of a

gentle processing of the foodstuff. Thus, the various products can be compared

qualitatively.

Testing high-value ingredients for their authenticity can be used for quality

assurance and ensures the correct declaration of the product.

Hydrogen cyanide is a natural ingredient of bitter almondsHydrogen cyanide is a

natural ingredient of bitter almonds Analysis of ingredients used for the

quality grading of foodstuffs: Amino acids: Amino acids are the building blocks

of proteins. Of the proteinogenic amino acids, eight of them are essential for

adults, meaning that they must be incorporated intofood. These are:

Isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan

and valine, and for infants, additionally arginine and histidine. In the human

body, the proteinogenic amino acids are involved in the forming of messenger

substances, hormones and enzymes among other processes. They are particularly

important for the immune system because mainly glutamine is necessary for the

formation of immune cells. The combination and balance of the various amino

acids (amino acid profile) determines the quality of a foodstuff. To test the

quality, amino acids are frequently monitored for foodstuffs in the baby food

sector and dietary preparations for muscle development purposes. It is also

analytically possible to investigate both the connected proteinogenic amino

acids and the free amino acids. In their free form, amino acids contribute to

the taste of foodstuffs. In this way, the salt of the amino acid glutamic acid (

glutamate) is used as a flavour enhancer in foodstuffs and can be quantified

: When carbohydrates and foodstuffs

containing sugar are heated, then the result is the substance 5-(Hydroxymethyl)

furfural (5-HMF). A high level of HMF would indicate a prolonged period of

warming or storage so that 5-HMF can be used as an indicator of heat treatment

in foodstuffs (e.g. in honey, milk, fruit juices, alcoholic beverages etc.).

According to the Swiss Book of Foodstuffs, honey should have a maximum 5-HMF

content of 40 mg/kg, unless the honey originates from tropical regions. Total

volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N): Both of

these substances are parameters used, along with the content of biogenic amines

and histamine, for assessing the decay of fisheries products. TVB-N results

from the microbial degradation of protein and TMA-N from the microbial

degradation of trimethylamine N-oxide that occurs as an osmolyte in salt-water

fish and crustaceans. Limits values are defined in the Swiss Ordinance on

Foreign Substances and Ingredients in Food Products (FIV) for both substances

depending on the species of fish. Sample preparation for the determination of

ingredientsSample preparation for the determination of ingredients Essential

oils: Essential oils are secondary phytonutrients which can be used as quality

indicators for the smell and taste of spices and herbs. The quantitative

contents are very much dependent upon the type of spice and can amount to

Hydrogen cyanide is a natural ingredient of bitter almonds Analysis of

ingredients used for the quality grading of foodstuffs: Amino acids: Amino

acids are the building blocks of proteins. Of the proteinogenic amino acids,

eight of them are essential for adults, meaning that they must be incorporated These are: Isoleucine, leucine, lysine, methionine, phenylalanine,

threonine, tryptophan and valine, and for infants, additionally arginine and

histidine. In the human body, the proteinogenic amino acids are involved in the

forming of messenger substances, hormones and enzymes among other processes.

They are particularly important for the immune system because mainly glutamine

is necessary for the formation of immune cells. The combination and balance of

the various amino acids (amino acid profile) determines the quality of a

foodstuff. To test the quality, amino acids are frequently monitored for

foodstuffs in the baby food sector and dietary preparations for muscle

development purposes. It is also analytically possible to investigate both the

connected proteinogenic amino acids and the free amino acids. In their free

form, amino acids contribute to the taste of foodstuffs. In this way, the salt

of the amino acid glutamic acid (glutamate) is used as a flavor enhancer in

foodstuffs and can be quantified enzymatically. 5- (Hydroxymethyl) furfural:

When carbohydrates and foodstuffs containing sugar are heated, then the result

is the substance 5- (Hydroxymethyl) furfural (5-HMF). A high level of HMF would

indicate a prolonged period of warming or storage so that 5-HMF can be used as

an indicator of heat treatment in foodstuffs (e.g. in honey, milk, fruit

juices, alcoholic beverages etc.). According to the Swiss Book of Foodstuffs,

honey should have a maximum 5-HMF content of 40 mg / kg, unless the honey

originates from tropical regions. Total volatile basic nitrogen (TVB-N) and

trimethylamine nitrogen (TMA-N): Both of these substances are parameters used,

along with the content of biogenic amines and histamine, for assessing the

decay of fisheries products. TVB-N results from the microbial degradation of

protein and TMA-N from the microbial degradation of trimethylamine N-oxide that

occurs as an osmolyte in salt-water fish and crustaceans. Limits values ​​are

defined in the Swiss Ordinance on Foreign Substances and Ingredients in Food

Products (FIV) for both substances depending on the species of fish. Sample

preparation for the determination of ingredients Essential oils: Essential oils

are secondary phytonutrients which can be used as quality indicators for the

smell and taste of spices and herbs. The quantitative contents are very much

dependent upon the type of spice and can amount to values ​​of 0.4% for saffron

and coriander and up to 20% for cloves. Some essential oils in high

concentrations e.g. coumarin also have a toxic effect. Because they are used as

aromas in foodstuffs, limit values ​​have been defined in the FIB (e.g. for

alcohol-containing beverages and caramel confectionaries). 3-hydroxybutyric

acid evidence of these parameters indicates the use of fertilized and incubated

eggs. Controls are typically carried out on raw materials for the manufacturing

Creatinine: Creatinine is used in the evaluation of the

quality and determination of meat content in meat extracts. In accordance with

the Ordinance of the Swiss Federal Department of Home Affairs (EDI) on Soups,

Spices and Vinegar, meat extracts must exhibit a creatinine content of a

minimum of 8.5 percent of mass with regard to the amount of dry matter.

Quality control for wines: Sensory devaluations can be proven by evidence from

chemical substances. This is, for example, why 2-aminoacetophenone is known to

be a cause for atypical aging. Trichloranisole and Tribromanisole can be

identified as the causes for the corky taste. Agony Feedback geben Verlauf

Gespeichert Community

CBD oil in the K-tip

The K-Tipp is a Swiss consumer magazine that mainly deals with consumer

protection. There is at least one product test in every issue of the magazine.

In addition, the K-tip consists of reports on consumer concerns and deals with

anti-consumer practices in business as well as legal assistance. The first

edition appeared in 1991.

In December 2019, the K-Tipp dealt intensively with the topic of CBD and hemp

and made astonishing discoveries in a laboratory test. In the course of the

The CBD

content was measured in relation to the declared content on the supplier's

packaging. Out of 20 manufacturers, only 7 oils were able to pass this test -

all other oils contained misleading levels of CBD; either the product contained

For four products, the content was just half of the

stated content. Our Vapor Spirit CBD oil passed the product test with flying

colors, because we keep our promise to our customers and are always striving to

optimize our products.

CBD Öl - CBD Blüten

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SWISS MADE Quality

OFFICE

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Vapor Spirit

Rosengartenstr. 3

8037 Zürich

Öffnungszeiten:

 Montag            14:00 - 20:00 
 Dienstag          14:00 - 20:00 

 Mittwoch         14:00 - 20:00 

Donnerstag     14:00 - 20:00

 Freitag             14:00 - 20:00 
 Samstag          14:00 - 18:00 

Sonntag           geschlossen

Vitalis GmbH

Vapor Spirit 

Birrfeldstr. 15

5507 Mellingen 

 

Herr  A. Pafis

Tel / Whatsapp:

+41 76 366 54 54

E-mail: info@vaporspirit.ch

UID: CHE-465.995.561

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