[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.

This is a bubbly one!! Sweet, crispy, chewy morsals of waffle cone-like bubbles topped with creamy pumpkin seed ice cream that will make you look at the inside of a pumpkin a whole lot different this fall… maybe just a little but different.. Anyways, PUMPKIN SEEDS ARE AWESOME!! Sorry for my culinary nerdiness, but i’m a little obsessed over them and there are about to be zillions of these little crisp buttery seeds everywhere for fall.

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BUSINESS INQUIRY: byronlovesfood@gmail.com
MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356

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HIGHLIGHTED TOOLS:
Bubble Waffle Iron: https://amzn.to/2cSmf9n

MOST USED TOOLS:
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INGREDIENTS:
Bubble Waffle Batter:
3/4 cup all purpose flour
1 tbsp tapioca flour
1 tsp baking powder
1 tbsp custard powder
1 whole egg
2/3 cup water
2 tbsp evaporated milk

1 tbsp vegetable oil for brushing

Pumpkin Seed Ice Cream:
2 cups cream
1/4 cup shelled pumpkin seeds
1/3 cup sugar
1 tsp salt
1 egg

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1. Garlic Contains a Compound Called Allicin, Which Has Potent Medicinal Properties

Garlic is a plant in the Allium (onion) family.

It is closely related to onions, shallots and leeks.

It grows in many parts of the world and is a popular ingredient in cooking due to its strong smell and delicious taste.

However, throughout ancient history, the main use of garlic was for its health and medicinal properties (1).

Its use was well documented by all the major civilizations… including the Egyptians, Babylonians, Greeks, Romans and the Chinese (2).

This is what garlic looks like:

Garlic Bulbs and Cloves

The entire “head” is called a garlic bulb, while each segment is called a clove. There are about 10-20 cloves in a single bulb, give or take.

We now know that most of the health effects are caused by one of the sulfur compounds formed when a garlic clove is chopped, crushed or chewed.

This compound is known as allicin, and is also responsible for the distinct garlic smell.

Allicin enters the body from the digestive tract and travels all over the body, where it exerts its potent biological effects (which we’ll get to in a bit).

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Bottom Line: Garlic is a plant in the onion family, grown for its cooking properties and health effects. It is high in a sulfur compound called Allicin, which is believed to bring most of the health benefits.
2. Garlic Is Highly Nutritious, But Has Very Few Calories

Blonde With Onions, Garlic and Pepperoni

Calorie for calorie, garlic is incredibly nutritious.

A (28 grams) serving of garlic contains (3):

Manganese: 23% of the RDA.
Vitamin B6: 17% of the RDA.
Vitamin C: 15% of the RDA.
Selenium: 6% of the RDA.
Fiber: 0.6 gram.
Decent amounts of calcium, copper, potassium, phosphorus, iron and vitamin B1.
Garlic also contains trace amounts of various other nutrients. In fact, it contains a little bit of almost everything we need.

This is coming with 42 calories, with 1.8 grams of protein and 9 grams of carbs.

Bottom Line: Garlic is low in calories and very rich in Vitamin C, Vitamin B6 and Manganese. It also contains trace amounts of various other nutrients.
3. Garlic Can Combat Sickness, Including the Common Cold

Garlic

Garlic supplementation is known to boost the function of the immune system.

One large 12-week study found that a daily garlic supplement reduced the number of colds by 63% compared with placebo (4).

The average length of cold symptoms was also reduced by 70%, from 5 days in placebo to just 1.5 days in the garlic group.

Another study found that a high dose of garlic extract (2.56 grams per day) can reduce the number of days sick with cold or flu by 61% (5).

If you often get colds, then adding garlic to your diet could be incredibly helpful.

Bottom Line: Garlic supplementation helps to prevent and reduce the severity of common illnesses like the flu and common cold.
4. The Active Compounds in Garlic Can Reduce Blood Pressure

Elderly Woman Choosing Between Pills and Garlic

Cardiovascular diseases like heart attacks and strokes are the world’s biggest killers.

High blood pressure, or hypertension, is one of the most important drivers of these diseases.

Human studies have found garlic supplementation to have a significant impact on reducing blood pressure in people with high blood pressure (6, 7, 8).

In one study, aged garlic extract at doses of 600-1,500 mg was just as effective as the drug Atenolol at reducing blood pressure over a 24 week period (9).

Supplement doses must be fairly high to have these desired effects. The amount of allicin needed is equivalent to about four cloves of garlic per day.

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Bottom Line: High doses of garlic appear to improve blood pressure of those with known high blood pressure (hypertension). In some instances, supplementation can be as effective as regular medications.
5. Garlic Improves Cholesterol Levels, Which May Lower The Risk of Heart Disease

Heart and Stethoscope

Garlic can lower Total and LDL cholesterol.

For those with high cholesterol, garlic supplementation appears to reduce total and/or LDL cholesterol by about 10-15% (10, 11, 12).

Looking at LDL (the “bad”) and HDL (the “good”) cholesterol specifically, garlic appears to lower LDL but has no reliable effect on HDL (6, 7, 13, 14, 15).

Garlic does not appear to lower triglyceride levels, another known risk factor for heart disease (10, 12).

Bottom Line: Garlic supplementation seems to reduce total and LDL cholesterol, particularly in those who have high cholesterol. HDL cholesterol and triglycerides do not seem to be affected.