[Latin Name] Coffea arabica L.

[Plant Source] from China

[Specifications] chlorogenic acid 10%-70%

[Appearance] Yellow brown fine powder

Plant Part Used:Bean

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Brief Introduction]

Green Coffee Bean Extract is sourced from Europe and is standardized to more than 99% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee. Which has been long known as for its beneficial properties. This active ingredient akes Green Coffee Bean an excellent agent to absorb free oxygen radicals; as well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.Green Coffee Beans have strong polyphenols which act to help reduce free oxygen radicals in the body, but it is standardized to more than 99% Cholorgenic Acid, a dietary polyphenol that helps to regulate metabolism.Test results showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts

[Main Functions]

1.Chlorogenic acid, long known as an antioxidant with potential anti-cancer activity, also slows the release of glucose into bloodstream after a meal.

2.lower one’sblood sugar level, suppress the appetite, lower blood pressure, and reduce levels of visceral fat.

3.Useful in fighting the free radicals in our bodies that can damage our cells and contribute to conditions such as cardiovascular disease. Test results

showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts.

4.Act as an effective painkiller especially for migraine medications;

5.Reduce the risk of diabetes.

Mangosteen Juice and Health Benefits

As a Holistic Health Practitioner I feel it’s my duty to research and investigate what I promote. Since The Mangosteen is the key ingredient in Xango Juice, I thought I’d better get the Mangosteen Benefits found on numerous and prestigious databases. This is what I found…

The mangosteen fruit dates back thousands of years. Through these years it has been revered and used on many ailments and as food. It’s a tropical fruit found in tropical Asia. And it’s classified as a tree in the Guttiferae Family. It’s said to be the best tasting of al tropical fruits and historically Queen Victoria favored it over all other fruits. The “Queen Of Fruits” comes from this. In southeast Asian traditional medicine such as Thai indigenous medicine, the pericarp or rind is used for different conditions such as skin infections, wounds, and diarrhea.

Scientifically they have found many properties in the mangosteen: Xanthones, Proanthocyanidins, catechins, tannins, polysaccharides, sterols, and fiber. With all these natural chemical compounds it’s said the fruit benefits in these ailments: May help to maintain intestinal health, support the immune system, neutralize free radicals, help support joint and cartilage functions, and promote a healthy seasonal respiratory system. It’s also said to be used for UTI’s, gonorrhea, thrush, TB, menstrual disorders, cancer, osteoarthritis, dysentery, and improving mental health.

While a couple of databases say there isn’t enough human evidence to conclude many of the results, there is thousands of papers wrote on the studies of the fruit itself. And of course, there’s thousands of years of research in southeast Asia in traditional indigoes medicine. I of course have my own personal experience, which further gives me proof of its wonderful properties and benefits to health.

Article Source: https://EzineArticles.com/5278518

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Learn how to make this delicious pumpkin cupcakes for this fall season!

Aprende como hacer estos panquesitos de calabaza para este otoño!

Pumpkin Muffins as seen on Chicago Works!

INGREDIENTS
• 1 cup butter
• 3 cups sugar
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon ground Mace
• 1 teaspoon vanilla extract
• 2 cups pureed fresh pumpkin (see directions below)* or 1 (16 ounce) can pumpkin puree

DIRECTIONS
1. Preheat oven to 325 degrees. Line muffin pan with paper muffin liners*

2. If using fresh pumpkin. Secure pie pumpkin on cutting board(make sure pumpkin sits flat) and using a chef knife carefully slide the knife into the center of the pumpkin and then remove knife slowly to make several slits. (This will keep pumpkin from exploding is microwave) Place pumpkin into a microwave safe dish and microwave at 15 minute intervals until pumpkin is soft. Cool pumpkin. After pumpkin has cooled peel skin from the pumpkin and discard. Cut pumpkin in half and remove seeds and string. (seeds may be reserved for roasting) Puree pumpkin pieces using a blender or food processor.

3. Measure out 2 cups of pureed pumpkin*
4. In a mixing bowl, cream butter and sugar. Add eggs; mix well.
5. Combine dry ingredients
6. Stir dry ingredients into creamed mixture just until moistened. Stir in pumpkin puree.
7. Scoop batter into prepared muffin liners.
8. Bake for up to 25 minutes or until muffins spring back when touched or a toothpick comes out clean.

*Make Muffin Tops instead
(Chef Lori’s Favorite)

Scoop pumpkin batter about 2 inches apart directly onto silicone or parchment paper lined cookie sheet. Bake for up to 10 minutes. Sprinkle with powdered sugar when cooled.

Pumpkin FAQS
Choose a “Pie Pumpkin” for cooking (about the size of a small canteloupe)
Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin
Pureed pumpkin can be stored refigerated for up to 3 days and frozen for up to 1 year
Pumpkin puree an excellent source of vitamin A, low in sodium and fat-free
Most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin puree

Not Even Close to Low Calorie Cream Cheese Whipped Icing
INGREDIENTS
1 cup cold Whipping Cream 1 cup sugar
8 oz cream cheese

DIRECTIONS
1. Chill whisk and metal bowl in freezer. Pour whipping cream into bowl and whip to soft peaks.
2. Add softened cream cheese and vanilla to whipped cream. Until blended.
3. Pipe icing onto muffin with pastry bag and tip or serve icing in bowl

Pumpkin Pancakes
Substitute 1/2 cup pumpkin puree for the same quantity of milk in your favorite pancake recipe. Cook as usual.

Roasted Pumpkin Seeds
Clean seeds in cold water removing any pulp and string.
Boil seeds for 15 minutes in salted water
Drain seeds, dry in clean towel and toss in olive oil
Roast in 300 degree oven until golden brown. (up to 1 hour)
Cool and eat!