[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.

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Nut or seed cheese is a cultured non-dairy cheese created using the same methods used to make traditional dairy cheeses. Because nut and seeds can be harder to metabolize, fermenting them helps to predigest the proteins and produces an enzyme-rich food that is easy to assimulate. Learn more about how seed or nut cheese is made and aged to create different textures and flavors.

LiyfBiotic Probiotic Powder By Lou Corona – https://amzn.to/2giDh2g
Jarrow Jarro Dophilus Original 100Caps – https://amzn.to/2ghsrWX
Healthforce Nutritionals Friendly Force™ The Ultimate Probiotic – https://bit.ly/1BaKNLs
Solaray’s Acidophilus Plus Carrot Juice 3 Billion 120Caps – https://amzn.to/2fsRHfd
Ateco Food Rings Mold Set, 3-1/2-Inch – https://amzn.to/1BaKOPo
Professional Reusable Fine Mesh Bags – https://amzn.to/2g5uiOZ
Amazing Nut-Milk Bag, Pure Joy Planet – https://amzn.to/2gCsuRb
Plant Food Paperback or Digital, by Matthew Kenney – https://amzn.to/2f8EI3v

Seed Cheese Page: https://bit.ly/1F5ULDJ
Seed Cheese Recipes: https://bit.ly/1bBg30L

Additional Sourced Info:

Probiotic bacteria Lactobacillus acidophilus NCFM and Bifidobacterium lactis Bi-07 versus placebo for the symptoms of bloating in patients with functional bowel disorders: a double-blind study: https://1.usa.gov/1CavesC
M.A.K.E. Chef Matthew Kenney on How to Make Great Vegan Cheese: https://bit.ly/1E9I5YE
Plant Food, by Matthew Kenney

All information is for educational purposes only and is the personal view of the author; not intended as medical advice,
diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.