FlavOnlineOnline magazine of Flavon max Club VOL. 2. NO. 7.

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I was sitting about in the lecture hall, and I was thinking of You. Yes, exactly and positively You, who are now reading this ar-ticle, and can only read about the event and look at the photos, because You were not there.

Meanwhile, I was also lashing myself as we always teach our professionals to be concerned with those present only and not to complain about those absent, but no matter how well I know the rules, I still missed You.

I was glad to see so many of us there, I enjoyed our leaders’ smile and Laci and Hanni’s nice and luxurious hospitality, I was tasting the dainty morsels, I was taking pleasure in the sight of the surroundings, but I still missed you from this March in Tiszafüred, from the Elite pampering, from the meeting of our top European leaders.

I was sitting about in the lecture hall, and I was wondering why you were not there. Maybe because you are new, aren’t you? Being a recently registered Club Member you are only tasting our products, you are collecting experiences, and you haven’t had time yet to share the good news with others and tell them that at last here is a great chance that provides real career opportunity and substantial income.

You must have taken part in a Quickstart Train-ing at Hotel Ibis, or it may have been this first weekend in April that you managed to be with us in Siófok, and of course I can also imagine that you simply haven’t hit this road yet, you haven’t voted us confidence yet, you are still waiting and check-ing whether all we say is true.

While sitting there, I compiled in my head a list of things you need to do if you wish to be here with us, a list of what my friends sitting here around me did in the past months:

1. They gave themselves a chance by thinking that it might be this undertaking that would enable them to reach their personal goals, thus they invested time and energy in their business.

2. They consumed our product every day and collected product experiences carefully.

3. They completed the Basic Task we teach at trainings. And they did it exactly the way we teach!

Is that all? Yes, that’s all. And, of course, you also need a bit of enthusiasm, some smiles, a diary, some eagerness to learn, and a pinch of steadiness. This is the recipe.

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No, not anybody, but only those who decide to start working. Neither dinners will be born with-out us making them, nor Sunday lunches will be ready with us simply wishing them. We need to make decisions, come to conclusions, be deter-mined and want something from the bottom of our hearts, and we also need to act accordingly.

I don’t know whether you will participate in the Elite training with us next year because I can-not act or cannot decide for you, I cannot give you ”will”, or cannot manage your time either.

What can you get from us? You can expect one thing only from your sponsors: concern. A kind of personal and special human service that is interest and care. At the different trainings and consultations your leaders make sure that you get all the necessary professional knowledge, they care about you amid all the hardships day by day, and help you hit your targets and real-ize things you might not even dare to dream of.

Is it more than what anyone could get from their fellows on a continent hit by cultural alien-ation and economic crisis at the beginning of the 21st century? Yes, it is, but at the same time it is normal, because this is what team work, Network Marketing and Flavon are about. That is our task. To impart our knowledge, to pass on the information, to send the message of Health and Success to our friends and beloved ones, so to provide lots of interest and care.

I was sitting about in the lecture hall in Tisza-füred, and I was thinking of You. You, who couldn’t be with us however much you wanted to. You, who might be RIGHT NOW promising yourself to be there with us next year. You, who are willing to do something to achieve what you want to.

I trust You. I believe in You. I know that all of us who were there in Tiszafüred trust You and believe in You, in your success, in the result of the your determination, in the power of Flavon, in the possibility to create financial security for your family.

I am looking forward to Your being a leader! I am looking forward to seeing You at the Elite programme next year. I am looking forward to seeing You sitting next to me in the lecture hall, and not having to think so much of You any more, because you are already with us and we don’t have to miss You any more…!

Krisztina Jungné KovácsDiamond Elite Club Member

FlavOnline

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Dear Club Members!

Below you can � nd the list of those colleagues who have reached Elite leader rankat least 5 times in the past year, and have also gathered at least 500 quick start points,

or have quali� ed for Elite leader rank for the � rst time. � is achievement quali� ed themand their partners for our Elite training in Hungary, which this year is to be held in

special and unique surroundings, at the conference and wellnessTisza Balneum � ermal Hotel**** on the shore of Lake Tisza.

Adam Hamela, Anna Aleksandra Klocek, Balogh Miklós Péter, Bauman Lászlóné,Bende Ferenc Józsefné, Berta Zoltán, Budai László, Czapczyk Janina,

Dariusz Junatowski, Dobiné Bagi Magdolna, Dr. Csőre Gyula, Ewa Wawrzyniak,Fáklya Gabriella, Farkas Györgyi, Gorza József, Helena Mydłowska, Horváth István,

Horváth Krisztián, Horváth Zsuzsanna, Jolanta Utko, Jungné Kovács Krisztina, Jurik György, Kazimierz Cylc, Kondracki Dariusz, Lőrincz Szilvia, Magdalena Wosińska,

Małgorzata Wrzosek, Marona Krystyna, Mirosław Drzał, Mirosław Kryszeń, Molnár Csaba, Nagy Tamás József, Németh Zsolt, Petki Zsuzsanna, Piotr Sikorski, Ryszard Gaczkowski,

Ryszard Jarek, Ryszard Mydłowski, Salamon Ferenc, Tadeusz Łopacki,Ú.Kovács Ferencné, Zbigniew Utko

Our heartiest congratulations to them!

Dr. Thurzó Sándor Phd - Tudományos tanácsadó:

Fokhagyma (Allium sativum)Garlic has been used as both

food and medicine in many cultures for thousands of years. The oldest residues of garlic were found in the Giza pyramids. The Holy Scripture confirms that it already formed part of the diet of the Israelites in Egypt. It was also consumed by the labourers employed by Khufu while they were constructing the ruler’s pyramids.

It was consumed by ancient Greek and Roman soldiers, sailors, and rural classes. It could be found in the black slaves’ diet as well.

At the time of Korea’s establishment as a nation, gods were said to have given the women supernatu-ral powers and immortality with the so-called “ black garlic”. Garlic has preserved its special status among the Koreans, it is still cultivated in a few mountain ar-eas today.

Although in territories under English supremacy it has been cultivated since 1548, Garlic was rare in traditional English cuisine. However, it has been a much more common ingredient in the Mediterranean one. Garlic was placed by the ancient Greeks on the piles of stones at crossroads, as a sign of their vene-ration towards Hecate.

Pliny the Elder in his Natural history suggests removing the garlic scapes as soon as they come up in order to focus all the garlic’s energy into bulb growth.

Garlic is grown globally, but China is by far the largest producer of garlic accounting for over 77% of world output. The largest Asian country is followed by two countries from the same continent, India and South Korea with 4.1%, and 2% respectively. A smaller amount of global output is provided by Russia and the USA. This leaves 16% of global garlic production in countries that each produce less than 2% of global output. Much of the garlic production in the United States is centered on Gilroy, California, which calls itself the “garlic capital of the world.”

Animal studies and some studies in humans have suggested that garlic has an important role in the prevention of cardiovascular diseases. A Czech study found that garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals.

Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits. This effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells.

In 1858, Louis Pasteur observed garlic’s anti- bacterial activity, and as a result it was used as an anti- septic during World War I and World War II.

When crushed, garlic cloves yield allicin, a powerful antibiotic and antifungal compound called phytoncide. Therefore, garlic can be used to treat common cold or other minor ailments or infections.

As you could read at the beginning of our article, garlic is a most favourite ingredient of Mediterranean cuisine. Now we will share a Mediterranean recipe with you.

Sweet potato with fried garlic and feta cheese

Ingredients (for 2 people): 2 large sweet potatoes, 50g of feta, 4 shallots (or two middle-sized yellow or red onions), 10-12 garlic cloves, some sprigs of thyme (preferably fresh), olive oil, salt, pepper.

Preheat oven to 220 degrees (grade 7 in the case of gas oven). Peel the sweet potatoes with a vegetable peeler, and cut them into same-size cubes. Toss it with olive oil and place it in a cake pan lined with aluminum foil, season it with a pinch of salt, pepper and bruise some sprigs of thyme and scatter it over the potatoes. Top it with whole garlic cloves (leaving skins on), peel the shallots (or onions) and cut them into large pieces. Place the pan into the oven, and cook for 15-20 minutes. Place it on a plate and crumble some feta cheese on top. Sprinkle some more salt and freshly ground pepper on the dish. If no sweet potato is available, the recipe can be made using pumpkin or simple potato as well. Bon appétit!

Source: http://chiliesvanilia.blogspot.com

FlavOnline

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FlavOnlineRománia - Marosvásárhely, Nemzeti SzínházFlavon max Klub - Országnyitó rendezvény

28 March 2009 was a wonderful spring day, more and more people were gathering in front of the National Theatre of Târgu Mureş. Old acquaintances greeted one another with smiling faces, pre-sent and future Club Members were waiting breathlessly for the opening of gates. The two eye-catching cars parked in front of the theatre attracted everybody’s at-tention, both the leaders and the invited admired the exquisite cars. Then the guests occupied the seats of the main hall, and at noon there were about 350 peo-ple waiting curiously for the presenters.

Gabriella Fáklya gave a presentation of our com-pany, which provided much substantial informa-tion about our stable company background, our unique products, the recognitions we have been given, and the organizations we are member of. She emphasized that in our company procurement, production and distribution are all in the same hands, which is an important guarantee of quali-ty. It was a comprehensive and complex presenta-tion, which was listened to with raised attention.

After that, our company’s executive manager, László Gaál Jr. outlined the marketing plan of our company, which is indispensable for starting a successful and unique business. He stressed that we ask only one thing from our consumers, and that is to consume the product. If these minimum requirements are fulfilled, consumers can get the highest payback. His dynamic presentation also answered the question of why network marketing is important and worth doing these days, at the time of worldwide crisis in particular. László Gaál Jr. presented us all the details of the marketing plan, and he also gave exact figures for how much one can earn with this unique business opportunity.

Then a longer break followed; old and new ac-quaintances sit down together in the nearby Hotel Continental, to consolidate their ties during a sa-voury lunch.

After lunch Prof. Dr. Zoltán Dinya, doctor of the Hungarian Academy of Sciences stepped on the scene, and introduced us the beneficial

effects of flavonoids. We became aware that oxygen is a dangerous friend of ours as 5% of the oxygen we breathe in may lead to different diseases by causing oxidative stress, which is in fact the change in cells brought about by free radicals. This effect can be counterbalanced by flavonoids. We also found out how important the role of appropriately-chosen dietary supplements is and we were informed about their chemopre-ventive effects as well.

Our company’s products, the Flavon max pro-duct line and Flavon Green complement one another in all respects, because they can provide together the vitamins and microelements indis-pensable for our organism.

Afterwards, László Gaál, Founder and Chair-man of the Flavon max Consumer Club, appeared on the stage. By this time everyone was waiting curiously to meet him, and listen to him talking about the company’s aims and goals. He con-fessed that 28 March is an extremely important day for him as it was on 28 March 1993 that on the basis of a newspaper ad he decided to try net-work marketing. Of course, he said, it might be mere coincidence, but we can also take it as per-fect timing, a perfect moment to seize the splen-did business opportunity offered by him. Owing to the company, everything is available for the start: stable background, unique payback plan, fantas-tic products, and as a present, fantastic training opportunities in complete luxury– in the USA, Mexico, the Canary Islands – available for all the Club Members who fulfill the conditions. His fascinating presentation persuaded everyone that they got a special business offer.

The programme was ended by our leaders. They are those whom we all are proud of, and thanks to their invested work the hall was full of old and new, future Club Members. Hearing their inspiring words all those present were sure that they were in the right place at the right time, and it is worth starting this splendid and unique business.

Emőke Takácsné Tóth and Réka Tankó Flavon Group Kft.

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Târgu Mureş - Romania,Opening the gates in Romania, 28 March, 2009

Leadership Training Course(Tiszafüred, Hungary)