[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.

I simply love how practical and tasty this Multi Seed Tahini bread is. You only need to combine a few ingredients and magically you end up with a beautiful loaf! Usually, I manage to cut my loaf into 17 slices, leaving each slice with only 1.2 grams of net carbs!

You can also find the full recipe in the blog post below:

https://www.iamkika.com/2017/08/multi-seed-tahini-bread/

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Ingredients
- 1 cup of tahini
- 4 eggs
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 cup of mixed seeds (I’m using chia, sunflower, and pumpkin seeds)

Directions
1. In a large bowl whisk tahini, salt, baking powder, and eggs.
2. Next, add your mix of seeds and using a spatula stir until well combined.
3. Grease a loaf pan with coconut oil and cover it with a baking sheet. I’m using a 20 cm one. Then, add in the batter.
4. Preheat oven at 160C (320F) and bake it for 30 minutes or until a toothpick inserted in the middle comes out clean.
5. It’s DONE!

For more info go to: https://www.marketamerica.com/hismart/topproducts-13009/isotonix-opc3.htm