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MycoTechnology, Denver, CO, has developed Green CoffeeTea, a sweetener-free beverage made from 100% green coffee beans, with no fillers or additives. As an alternative to traditional Green Coffee Extract, which can be bitter and usually comes in a pill, Green CoffeeTea help support weight loss with a simple beverage.
Green CoffeeTea is produced from coffee beans treated with an all-natural, non-GMO process known as MycoSmooth, which utilizes mushrooms to ferment raw coffee beans. The mushrooms selectively consume the bitter components of the beans while leaving the dietary benefits of green coffee intact without imparting the mushroom flavor. The resulting beans produce a beverage, which tastes similar to tea.
Green coffee is known for its fat-burning properties. These effects are attributed to the chlorogenic acid found in the unroasted coffee beans. They inhibit the enzyme, glucose-6-phosphatase, which helps regulate blood glucose levels and is essential in the creation of fatty energy stores. They are not bio-available in roasted coffee as they are chemically changed during the process. Results from independent testing shows that MycoTechnology’s processed coffee beans have more than 10 times the amount of chlorogenic acid than beans that were not treated with the MycoSmooth process. The processing also removes the compounds blamed for intestinal distress that often results from GCE.
Green CoffeeTea is produced from coffee beans treated with an all-natural, non-GMO process known as MycoSmooth, which utilizes mushrooms to ferment raw coffee beans. The mushrooms selectively consume the bitter components of the beans while leaving the dietary benefits of green coffee intact without imparting the mushroom flavor. The resulting beans produce a beverage, which tastes similar to tea.
Green coffee is known for its fat-burning properties. These effects are attributed to the chlorogenic acid found in the unroasted coffee beans. They inhibit the enzyme, glucose-6-phosphatase, which helps regulate blood glucose levels and is essential in the creation of fatty energy stores. They are not bio-available in roasted coffee as they are chemically changed during the process. Results from independent testing shows that MycoTechnology’s processed coffee beans have more than 10 times the amount of chlorogenic acid than beans that were not treated with the MycoSmooth process. The processing also removes the compounds blamed for intestinal distress that often results from GCE.
