how to use green coffee beans for weight loss what is the side effects

How to use green coffee beans for weight loss

CoffeeGenic™ Green Coffee Extract, 200 mg, 90 vegetarian capsules

CoffeeGenic™ Green Coffee Extract, 200 mg, 90 vegetarian capsules Item Catalog Number: 01604 People who take extraordinary steps to limit their carbohydrate exposure may still be experiencing higher-than-desired blood sugar throughout the day. The reason? Blood sugar can surge to dangerously high levels following meals that can last for hours and even the entire day! Studies show even in people with normal fasting glucose, gaining control of after-meal surges may provide additional support for cardiovascular and metabolic health. To address this widespread problem, a natural compound is now available called CoffeeGenicTM Green Coffee Extract. This next-generation glucose control compound was shown to induce a remarkable 32% drop in after-meal blood sugar! At the core of CoffeeGenicTM Green Coffee Extract”s power to favorably modulate after-meal glucose levels is chlorogenic acid, a polyphenol found in the green coffee bean. Chlorogenic acid has been shown to inhibit excess activity of glucose-6-phosphatase. The glucose-6-phosphataseenzyme triggers glucose formation from non-carbohydrate substrates and glycogen release from the liver, both of which can create excess glucose in the blood. Neutralizing excess glucose-6-phosphatase is essential for most people to achieve optimal glucose control. Another means by which chlorogenic acid supports healthy after-meal glucose levels is by targeting the alpha-glucosidase enzyme. This intestinal enzyme breaks apart complex sugars and enhances their absorption into the bloodstream. Chlorogenic acid also increases the signal protein for insulin receptors in liver cells. Why green coffee bean extract? Coffee grows on trees and the fruit is a berry. The berry contains green seeds, which are the ”beans.” The outer part of the berry is washed away to get to the seeds. The seed has a higher amount of phenolic acids (50%) than the berry (about 35%). The problem with the roasted coffee you drink is that much of the bene