Green Coffee Bean (50% Chlorogenic Acids) *Temporarily Unavailable*

History:

More than a thousand years ago, nomadic mountain warriors of the Galla tribe in Ethiopia mixed deep red berries with animal fat as a food that provided them with strength, endurance and an "extra something" that helped them endure long battles. That "something" turned out to be the caffeine in the Green Coffee Bean. There are about twenty-five species cultivated throughout the world, and different types of Coffee are preferred in different countries. For example, Coffea arabica (which is preferred in the Americas) is produced mostly in South and Central America, and Coffea canefora [robusta] is grown mainly in African countries, while Caffea liberica is grown (and preferred) in Malaysia and Guyana. Growing in the wild, a Coffee plant may reach thirty feet in height, but under cultivation the heights vary from only about six to fifteen feet, which makes flowering and harvesting easier - and more economical. Coffee is the second most valuable commodity in international trade, ranking second only to petroleum in terms of dollars traded, and it is the world's most popular beverage. The leaves of the plant are generally dark green and ovate in shape, and the plant bears clusters of white, jasmine-scented flowers, which develop into red, cherry-like berries. This "fruit" is coated with a thin film (epicarp or esocarpo) containing a sugary mucilaginous flesh (mesocarp) enclosing seeds in the form of two coupled beans. After peeling off a parchment coating and yet another silvery film, we find our bluish-Green Coffee Bean. Coffee Plants prefer higher altitudes in warm, humid climates (sixty-seventy-five degrees Fahrenheit), in deep, well-irrigated soil (humus, generally porous, with a slight tendency toward acid but more or less a neutral pH) with well-drained subsoil, preferably on hilly lands (cut into mountainsides) in semi-shade. The Green Coffee Bean has a rich and sometimes sinister history. The name, Coffee, comes to us from the Ethiopian province of Caffa, where local peoples made a type of wine from dried Green Coffee Beans fermented in water about 1000 A.D. From Ethiopia, the plant was introduced into the Arabian Peninsula, where it was first developed into a hot drink, remaining, for a time, the exclusive province of priests and medical men. By the fifteenth century, Mecca boasted several public coffeehouses, and Coffee's restorative powers were so well documented through the Islamic world that the coffeehouses replaced neighborhood mosques as favored meeting places. When European travelers began to favorably describe the benefits of Coffee, Arabs carefully guarded their profitable trade monopoly, forbidding foreigners' access to Coffee farms and maintaining cultivation secrets. Only beans that were subjected to heat, which destroyed their germinating potential, could be exported; but these protective barriers began to erode as the number of European travellers to Arab lands increased, along with the steady integration and expansion of the Ottoman Empire. It was just a question of time, and in 1690, clever Dutch spies smuggled out some seedlings and set up Coffee plantations in Java (hence, the common name). Venetian traders introduced Coffee to Europe early in the seventh century, and coffeehouses rapidly replaced taverns as social and political gathering places. The first Coffee shop was opened in London in 1652, and as early as 1715, there were over two thousand coffeehouses in London alone. Coffee trees were taken to the New World in 1718, spreading from Caribbean Islands throughout Central and South America with control of the trade passing among Dutch, English and French hands and involving thefts, subterfuge and the slave trade. Throughout the years, Coffee has been considered a fashionable exotic drink (when mixed with chocolate, it is mocha), a temperance beverage, a stimulating drug and an important medicine. Its pharmacological qualities were perceived to have the power to cure everything from drunkenness and opium addiction to plague, but today, there is hard scientific research being conducted into Coffee's virtues, and it looks as if the Green Coffee Bean may be the source of many and varied important health benefits not previously known. Constituents in the Green Coffee Bean include caffeine, chlorogenic acid, wax, volatile oil, aromatic oil (caffeol), theobromine, theophylline, caffeic acid, tannic acid, gum, sugar and protein.

Recommended Dosage:
Take two (2) capsules, once a day with water at mealtimes.

Contraindications:
Pregnant and nursing mothers should not use Green Coffee Bean Herbal Supplement. This botanical interferes with iron absorption and may also interfere with absorption of some medications (including Adenosine, benzodiazepines, lithium, etc.). Those with kidney inflammation should avoid Green Coffee Bean, as well as those with glaucoma (temporarily increases intra-ocular pressure), stomach ulcers, known psychological disorders and heart conditions. People who take MAO inhibitors, beta-blockers, phenylpropanolamine or Clozapine should not take Green Coffee Bean. Prolonged use of Green Coffee Bean Extract may increase the risk of heart attack, cholesterol elevation, calcium and magnesium loss and may lead to insomnia and restlessness.

Capsule Information:
Our Green Coffee Bean (50% Chlorogenic Acids) *Temporarily Unavailable* supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules.(click here for size comparison) Each capsule contains approximately 600 mgs.

Special Note:
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Disclaimer:
The information presented herein by Herbal Extracts Plus is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.