Chlorogenic Acid in green coffee beans are considerably hig…

Chlorogenic Acid in green coffee beans are considerably higher than after the beans are roasted.

The question is whether or not chlorogenic acid plus the remainder of the fermented green bean is actually "better" for the body and mind than the roasted product.

I have never thought that it was the caffeine in coffee which doesn't quite suit me, as I can eat a kola nut which has 3x more caffeine than coffee but will still feel super relaxed and at ease.

So there's certainly other elements in the coffee which don't sit well with my body. If that other element is the chlorogenic acid, then the green beans won't sit well at all. If the green beans are "A OK" then there's other elements which are either increased during roasting, diminished during roasting, or damaged during roasting which make me feel not my optimal self.
https://twetch.com/t/238698a59ba72305b19569edc66674fb17294b403597d03d9c187698df04b7ba