Here’s why its time to switch to green coffee

Green Coffee

According to new study, green coffee or un-roasted coffee might actually help with weight loss, boost energy and improve blood circulation.

New Delhi: Can’t start your day without a cup of coffee? But worried about the caffeine and calories intake? Well, let your worries take a back seat, as you enjoy a wonderful cup of green coffee!

Long-standing health debate on drinking coffee is not unknown to anyone.

But, amidst all these, comes in a new study on green coffee, raw and unroasted coffee beans. Some researches show, green coffee may help with weight loss.

In this regard, Greenbrrew, a brand with a new concept to bring a new revolution in coffee industry, has listed the health benefits of green coffee.

Rich antioxidant: Green coffee beans are rich in antioxidant. It reduces the damaging effects of free radicals in our body and takes care of our overall health.

Boost metabolism: This coffee contains chlorogenic acid, which is popularly known as metabolism booster. It increases the Basal Metabolic Rate (BMR) of our body to a great extent, which minimizes excessive release of glucose from the liver into blood.

Burn extra fat: Its beans contain large amount of kelp. Green Coffee beans is loaded with vitamins and minerals. It helps in maintaining the levels of nutrients in our body.

Diabetes treatment: These green beans are also capable of treating Type 2 Diabetes successfully. Their extract is known to lower high levels of sugar in our bloodstream, while accelerating weight loss. Both of these are essential for curing Diabetes Mellitus Type 2.

Minimizes level of bad cholesterol: Low-Density Lipoprotein (LDL), also known as ‘bad cholesterol’, is the main culprit that makes us vulnerable to deadly cardiovascular disorders including cardiac arrest. The green coffee beans have the capacity to check your cholesterol.

Improve blood circulation: This coffee keep controls your blood pressure. High blood pressure can lead to the issues like stroke, heart failure, chronic renal failure, etc.

Boost energy: It is better than the regular coffee, which contains 7-9 percent caffeine. This keeps you active 24×7!

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New, healthy way to make ‘green’ coffee

Green Coffee

Boston: Scientists have developed a new method of roasting green coffee beans that could enhance the health benefits of the brew.

Dan Perlman from Brandeis University in US is developing the flour milled from parbaked coffee beans both as a food ingredient and a nutritional supplement. It is a world of difference from the traditional coffee bean, Perlman said.

Research has shown that drinking coffee is good for health. A recent Harvard study found that people who drank three to five cups a day had a 15 per cent lower chance of prematurely dying than non-drinkers.

Nobody knows for certain what causes coffee to be salutary, but one leading explanation involves a natural chemical compound called chlorogenic acid (CGA). An antioxidant, CGA is thought to be beneficial in modulating sugar metabolism, controlling blood pressure and possibly treating heart disease and cancer.

However, when coffee is roasted the traditional way – typically above 204.4 degrees Celsius for 10 to 15 minutes – the CGA content drops dramatically. One study found the decrease ranged from 50 to nearly 100 per cent.

Perlman wondered what would happen if the coffee bean was baked for less time and at a lower temperature. This took some trial and error until he got it right. In the end, he determined that parbaking the beans at 148 degrees Celsius at approximately ten minutes worked best.

The concentration of CGA in the bean, around 10 per cent of the bean’s weight, barely dropped, researchers said. The parbaked coffee bean can not be used to make coffee.

It is not roasted long enough to develop flavour. Instead Perlman cryogenically mills the bean in an ultra-cold and chemically inert liquid nitrogen atmosphere to protect the bean’s beneficial constituents from oxidation. At the end of the process, you get a wheat-coloured flour. Its taste is nutty, pleasant and mild, researchers said.

Perlman sees his coffee flour being blended with regular flours for baking, used in breakfast cereals and snack bars and added to soups, juices and nutritional drinks.

To compensate for the CGA lost during traditional coffee roasting, it would be possible to blend parbaked beans with regularly roasted ones.

There are green coffee bean extract-based nutritional supplements already on the market. They have been touted as a way to lose weight and fight obesity, but there is scant research to support these claims.

The scientific evidence that illustrates CGA’s benefits for other conditions is much stronger. Perlman also says parbaking is far less expensive than the extraction methods used to produce the green coffee bean extract supplements currently on the market.

Source: http://ift.tt/18EsLsF