[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.

Take the isotonic-capable Pycnogenol®.
Take Isotonix OPC-3 https://bit.ly/0PC-3

Also available at these sites:
For Int’l site: https://bit.ly/1xk8hyQ
For US/CAN/MEX https://bit.ly/1sUhUn7

Tired of pumpkins lying around? Turn them into yummy pumpkin fries and crisps this Fall!
Ingredients below & on the blog: https://lacooquette.com/pumpkin-fries/
—– BURGER PANCAKES: https://www.youtube.com/watch?v=-y0GkRkFrbQ
—– WATCH MORE ENGLISH RECIPES HERE: https://www.youtube.com/playlist?list=PLXkqszXTGiRtGnyPeXiFlqMQLw533FCpa

Ingredients (using 1 small sugar pumpkin and 1 acorn squash)

Pumpkin Fries (seasoning):
¼ teaspoon cayenne pepper
2 teaspoons turmeric
2 teaspoons garlic powder
salt & pepper to taste

Pumpkin Crisps (seasoning):
1 teaspoon garlic powder
1 teaspoon salt

*you need enough olive oil to coat them so that they don’t stick – about 1/3 cup!

Savory Dip:
½ cup of sour cream
2 teaspoons onion powder

Sweet Dip:
⅓ cup of maple syrup
½ cup of fat free yogurt

*bake at 375F for 40 min

-If you need to convert any units/measurements, this is a great tool: https://lacooquette.com/ConversionsEN

Thanks for watching and see you on the next La Cooquette episode!

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Ingredientes (usando 2 calabazas pequeñas)

“Papas fritas” de Calabaza
¼ cucharadita de pimienta de cayena
2 cucharaditas de cúrcuma
2 cucharaditas de ajo en polvo
sal y pimienta al gusto

Chips de Calabaza:
1 cucharadita de ajo en polvo
1 cucharadita de sal

Dip Salado::
½ taza de crema blanca
2 cucharaditas de cebolla en polvo

Dip Dulce:
⅓ taza de sirope de maple
½ taza de yogur libre de grasa

-Por si necesitas convertir los ingredientes a otro tipo de medidas, ve a este enlace: https://lacooquette.com/ConversionES

Gracias por ver y espera el próximo episodio de La Cooquette