[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.

https://www.balancedhealthtoday.com/endosterol.html

https://www.balancedhealthtoday.com/products.html

Herbs for Urinary Tract Infections:

Uva Ursi: This herb is commonly called bearberry and its leaves are used in various medications to prevent urinary tract infections. It also functions like an antiseptic and includes anti-inflammatory properties that promote a healthy urinary system. Uva ursi also contains tannins that provide an astringent effect. However, this herb cannot be used by nursing mothers and pregnant women.
Garlic and Rose Hips: Both garlic and rose hips possess antibacterial properties as well as high amounts of vitamin C.
Saw Palmetto: Saw Palmetto contains fat-soluble components. It is used by men for cleansing the urinary tract as well as for treating benign prostatic hyperplasia. Since both these medical concerns happen to be correlated, they have almost the same symptoms like urine retention, leakage and nocturia.
Cranberry: This fruit has anti-inflammatory properties and contains high levels of antioxidants. It is typically used for preventing urinary tract infections. Research shows that the proanthocyanidins present in the fruit prevent infection — causing bacteria from binding to the walls of the urinary system.
Juniper berry: This berry possesses aromatic compounds that help to increase the flow of urine as well as produce digestive fluids. Juniper berry also functions as a diuretic, antiseptic and stimulant.
Dandelion root: These roots have bitter compounds that help in improving the detoxification and elimination functions of the body. It increases the flow of urine and functions like a laxative.

https://www.balancedhealthtoday.com/blog/

https://www.balancedhealthtoday.com/Liver-GallBladder-Chemical-Detoxification.html

Preheat oven to 350 F.

1) Clean the pulp off the pumpkin seeds (or squash seeds), and dry with paper towels.

2) If desired, toss with a little olive or other oil. You only need enough to barely coat, otherwise, they will be greasy.

3) Add salt and any kind of seasoning you want – garlic powder, Cajon seasoning, dried chile powder, or whatever sounds good to you! “Try using a light oil and sprinkling a little cinnamon on the pan and the surface. You can add cane or brown sugar to make a sweet crunchy desert!”

4) Cover a baking sheet with foil and spread the seeds out in one layer.

5) Bake for 3-5 minutes, until seeds just start to color and smell really nice.

Sometimes I use a longer but safer method of using a lower temperature. If you roast the seeds at 250 degrees F., you don’t have to watch them as carefully. It takes about 45 -60 minutes.

Nutritional information: Pumpkin seeds are packed with nutrition,
5 grams of usable carb and 2 grams of fiber for 1/4 cup.