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Späat the test then it should be used so that it doesnot spoil. A very good

alternative to the gemüüsefach is the storage in thedeep-sea rest. For this

purpose, the broccoli is freshlyödivided intooils, blanched and then frozen in

portions. In this way,itlastsfor up to a year.

Mini broccoli: self-growing sprouts Broccoli tastes not only in its full-grown

form. His rungs are also extremely delicate. If you prefer broccoli

sproutsöyourself,öyou only needbroccoli seeds, water, light and patience. It is

harvested as soon as the rungsäreachchives. Fromäthe proposition of theäleaf

grüns, seedlings andgrünkraut aredistinguished. Both are edible and both taste

good. In thekitchen,broccoli sprouts are used, for example, forüsalads and

dressings or for decoration purposes.

Why isthegreatcabbagegemso healthy? Broccoli is rich in vitamins and minerals.

Thus, in addition to vitamins A, B1, B2, B6 and C, iron, potassium, calcium and

zinc as well as manganese and selenium are also contained in thegreennen

Kohlgemücabbage. Vitamin A isügood forthe visualöimpairment. Iron is used for

blood formation. Potassium has a deferringäeffect and lowers high blood

pressure. Calcium isüessential forthe preservation of bones andäbones. Zinc and

vitamin C supporttheimmune system. Manganese regulates the energy balance of

cells. Selenia hält skin andhair healthy. And the B vitamins areüessential

forästress. r die Stressbew In addition, theügemstimulates the collagen

production of the skin andüprotects itfrom lightäby ultraviolet light. And all

this with a low calorific value of only around 30 kilocalories per 100 grams. A

circumstance that specificallyüdestines the broccoli forthe calorie-

reducedäconsumption prätin. ä Not to forget: Various vital substances from

broccoliähelp the stomach to regulate itsacid content and thus reduce the risk

ofüdecongestion and infection. This is especially the case with Helicobacter

bacteria, whichüare responsible forthe formation of stomach vents.ü And about:

berhaupt: Due to its high fiber content, broccoli is the optimal "foodforthe

intestines"! Similarto the full-grown cabbage are also its sprouts. They

contain mustardölglykosides, which are broken down into smaller components when

chewed up and can inhibit the growth and spread of cancercells.nnen.

Broccoli and its preparation In order to preserve all its valuable

ingredients, broccoli should always be prepared gently. When boiling in boiling

water, however, mostessentialsand vital substances arelost. It is better

toöcook the tender dishes in steamforafew minutes. Another method of

preparation is frying in pure butter fat,whistedwith garlic, nutmeg and a

little salt. Alternatively,äeat the crispmixturebut alsoäfoodraw, for example

as a healthy snack to a creamy dip or in the blender to a healthy smoothie.ü

Apart from that, the "Kohl am Stiel" tastes like soup, as aügem, as a pizza

topping or with käse overbakedasgratin. On the grill, the largeüroomsöalso

makea good figure.

Cabbage is not the same as cabbage: Curiosities aboutbroccoli Ther öschen of

broccoli consistofütenstääuntanic, not yet fullydevelopedsheets-schen des

Brokkolis bestehen aus unzi.e. small buds. These beginto blühen at the

unestopenmaturity period atsome point. They blün yellow, which also üincludes

the yellow colour ofamature broccolihead. The name Broccoli refers to the

Italian expressionfor"little cabbage" to theück. Morethan that, the

bigübrotherof caulifloweris known ascabbage,sprout cabbage, asparagus cabbage

or winter cabbage. Whileäin our latitudesäthe largeünen Rötablescome to the

plate, the Italian deals with the cabbage much moreüeffectively. In Italy, the

stems and stalks have always beenäconsumed. The preparation issimilar to that

ofasparagus. Broccoli is therefore also called "Italian asparagus". Centuries

ago, drink-resistant Greeks are said to have used the inconspicuous broccoli as

a remedy against theunassuminghangover after a night out. This is not

completely illogical, because due to its high content of vital substances,

broccoli quickly makes thecörper fit again.

Conclusion Broccoli is a tasty, healthy and extremely versatile product!

However,ngemüthesizehas a smalldisadvantage, because broccoli bläht. However,

äthis small side effect can be contained with the followingtwo tips: Always

cook a few körner Kümmel and chew the crisp cabbage well. Then broccoli is

guaranteed toübe a healthy treat - forthe palate and the stomach! Bread: The

popular staple with tradition Bread is undoubtedly one of the most important

staple foods around the world. In addition to its traditional role as food,

bakedögoods also have a religious and cultural significance in

numeroussocieties. Bread Shopping online

For example, bread in Christianity functions as the body of Christ at the

sacrament and is also addressed in the most famous Christian prayer, the

"Father of ours".

Our top sellers in the category Bread

Organic UrDinkel Maggia, 400g

Bio-B ä ckereiNeuhof CHF 6.20 / Bread loaf

Organic Ruchbrot, 250g

Bio-B ä ckereiNeuhof CHF 2.80 / Bread loaf

Organic Ruchbrot, 400g

John Baker CHF 4.90 / Bread loaf

Organic baguette, large, 300g

John Baker CHF 5.20 / Bread loaf

Interesting facts aboutbread The best conditions for the production of food

prevail in Switzerland. Both cereal farmers and flouröproducerscan work in an

environmentally friendly and resource-efficient manner. The final product,which

is produced on the basis of these factors,n.e.Swiss bread, is as naturalas it

issustainable. In Switzerland, innovative technologies in terms of brewing -

from breeding üthrough threshing to processing and baking -äare linked to

thelong-standing tradition as well as history and customs.üpft.

Historical excursion: The originsofbread More than 10,000 years ago, human

crops such as rye and wheat were grown. After harvesting, the ground grain was

mixed with water, saltwaswatered, mixed into a porridge and finally eaten. For

some time,äthey began to bake this porridge on hot stones and then to consume

it. Of all,üthese loaves are hardly comparable to today's. A food comparable to

today could only be produced when both the sourdough and the oven were

invented. If the food is to be baked without sourdough, the dough does not rise

and a rock-hard flatbread is created. The loose consistency develops only by

the passing of bacteria, because thanks to thisäthedough blows. The

Äancienteavescution already mastered the art of baking bread excellently.

Archaeologicaläfinds show that flatbread was baked as early as the fourth

century BC. Already at that time 18 different types of bread are said to have

existed. This indicatesüthat it was already a popular staple foodat that time.

ä A little more than two hundred yearslater,30 different types of bread were

baked in the pharaohs' kingdom.

Bread & delivery: Ägypten as the country of origin of sourdough bread The

development from flatbread to sourdough bread, which was made from different

grains such as wheat and rye, is particularly interesting. Legend has it that a

slave in the old townhad forgotten to process some grain porridge into

flatbread. She left the grain porridge in the sun, and at firstüitbegan

toägrow. When the slave noticed her mistake, she was

overwhelmedäandconfessedthat her masters would accuse her ofüwaste. That is why

they still bake the cereal porridge to flatbreads even after theäprocess. It

came as it had to come: the flatbread blähte duringäthe baking andthe so-called

sourdough was invented.

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