[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.

Roasted Pumpkin Seed Parsley Brown Rice
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Ingredients:
1 cup pearl brown rice (uncooked)
1 cup chopped parsley
1 yellow onion finely chopped
1 cup raw pumpkin seeds
1-2 tablespoons extra virgin olive oil

Seasoning: Salt

Directions:
Bring to boil with 2 1/2 water the one cup of brown
rice with a dash of salt and simmer 45-50 minutes.
Chop parsley and yellow onions. Heat up a large saucepan
with a thin layer of olive oil and spread out a cup of raw
pumpkin seeds at medium heat. Sprinkle with salt. “Roast”
until lighltly brown and popping. Remove from stove. Take
chopped onions in same pan which still has a film of olive
oil and spread in chopped onions. Pour in half cup of red
wine and simmer 10-15 minutes until wine has evaporated.

When rice is done mix in onions and stir 1-2 minutes then
add in parsley and the roasted pumpkin seeds and stir
for a minute and serve. Or this rice could be chilled
and served cold with the addition of a lemon or lime.

Be and Stay Well!

Kirk

You can call Kirk for brief health and medical questions at Health Associates Medical Group where he works at (916)489-4400 Monday thru Friday 8-9:00 a.m. PST.

_______________________________

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