[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.

A charming introduction to first dictionary skills, to help every child understand how to use dictionaries to find the words they need, and enrich their language.

Beth is 2.5 years-old, has eaten a vegan diet since she started solids at 6.5 months-old. She was breastfed until she weaned at 26 months-old. Her mum has been vegan for 3.5 years. She supplements with vitamin b12 twice a week with a sublingual b12 powder.

Beth’s meals:
Breakfast: Her smoothie contained fresh kale, frozen bananas, beetroot, blueberries, frozen mixed berries (raspberries, blackberries and strawberries), chia seeds, flaxseeds, spirulina (Hawaiian), trace mineral drops, acerola berry powder (vitamin c), a tiny bit of coconut cream, kiwifruit and feijoas (from our garden).
Snack 1: Organic popcorn – popped in organic coconut oil and flavoured with vanilla and sea salt
Snack 2: 1 ripe banana (after swimming)
Lunch: 1 Inari, 4 pieces of mushroom and avocado sushi
Snack 3: Rice crackers (not shown as she ate them with her cousins before dinner)
Dinner: Broccoli, organic tumeric hummus, roasted potatoes and pumpkin, mushrooms and half an avocado.

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