Friday, February 23, 2007

New News on Green Tea: It May Protect Your Heart

In the June 2006 edition of the journal Carcinogenesis, researchers reported results from a cooperative study involving ten European countries1. The study was known as the European Prospective Investigation into Cancer and nutrition (EPIC). Vitamin C was measured in the blood in 215 patients who had abnormal growth of cells in their stomachs. Results were then compared to 416 match controls that didn't have abnormal cells. It was found that there was an inverse relationship to the risk developing these abnormal gastric cells and the level of vitamin C in the blood. Lead author of the study, Dr. Jenab, found that the effects of vitamin C were even more pronounced in red meat eaters. Vitamin C was believed to prevent nitrites (preservatives that are found in many meat products) from being turned into chemicals that can produce abnormal cells within the body.

There was another study just published in the August 2006 edition of the International Journal of Cardiology regarding vitamin C2. Researchers out of Japan studied whether vitamin C affected certain responses within the body to exercise in 21 men who suffered a heart attack at least month earlier. The participants underwent exercise testing on two occasions. The first time, they exercised two hours after an oral dose of two grams of ascorbic acid. The second time they exercised without supplemental vitamin C. Although there was no change in blood pressure or heart rate with or without ascorbic acid, researchers indicated that the heart rate response to peak exercise was significantly higher in men given ascorbic acid, which is an indication of better heart function. Dr. Kato, from the study, noted, "This data suggests an antioxidant vitamin, such as ascorbic acid, can affect a recovery of sympathetic dysfunction caused by injury to excessive oxidative stress and improve exercise intolerance."

There was a study published in the July-August 2006 edition of the journal Nutrition regarding healthy aging3. Authors noted that aging is associated with chronic inflammation and oxidative stress, which can lead to impairment of immune function, therefore increasing risk of death. Researchers supplemented diets of middle-aged, prematurely aging mice and non-prematurely aging mice for 15 weeks with vitamins C and E, zinc, selenium and beta carotene. White cells from the treated animals were then compared to a control group. It was found that white cell function improved in animals consuming antioxidants, which indicated there was improvement in immunity. Furthermore, after antioxidant supplementation, measures of oxidative stress were markedly decreased in both the prematurely aging and the normal animals. Not surprisingly, effects of the antioxidants were stronger in the prematurely aging animals compared to the normal animals. Researchers concluded that consumption of adequate levels of antioxidants may encourage healthy aging, especially in prematurely aging animals.

Along with aging comes the risk of being admitted to a nursing home. An interesting study was performed in the Netherlands and published in the September 2006 edition of the American Journal of Clinical Nutrition4. Researchers noted that the prevalence of vitamin D deficiency in nursing home patients was high. Their objective was to determine whether lower levels of vitamin D in the blood increase one's risk of future admission to a nursing home along with early death. Over 1,200 independent people over age 65 participated in what is known as the Longitudinal Aging Study Amsterdam. These individuals were followed for six years, or up to time of death, until April 2003. Of the participants, almost 47% were considered either vitamin D deficient or vitamin D insufficient when first entering the study. During follow up, 138 (11%) were admitted to nursing homes and 380 (30%) died. Amazingly, after adjustment for potential confounders, risk of admission to a nursing home was approximately 350% in the vitamin D deficient. For the vitamin D insufficient, risk of admission to a nursing home was approximately 275%. Even those with only borderline low levels of vitamin D had over 190% increased risk of admission compared to those with higher levels of vitamin D. Lower vitamin D levels were also associated with higher mortality risk, but the association wasn't considered significant after adjustment for frailty indicators. Researchers concluded that lower levels of vitamin D in older people was associated with a greater risk of future nursing home admission and may be associated with mortality.

Finally, there was another study regarding longevity published in the current edition (September 13, 2006) of the Journal of the American Medical Association (JAMA)5. Green tea consumption was studied over an 11-year period up to 2005. Researchers analyzed information on over 40,000 Japanese adults between ages 40 and 79 years old. After the 11-year study, 4,209 adults had died. Adults who drank the most green tea were least likely to die from cardiovascular disease, especially stroke. Men who consumed at least five cups of green tea each day were 12% less likely to die from any cause. Women who drank five cups or more of green tea each day were 23% less likely to die from any cause and 31% less likely to die from cardiovascular problems.

Vitamin C has been, and continues to be, a mainstay of adequate nutritional supplementation. The brilliant Linus Pauling, the only person to be awarded the Nobel Prize twice unshared, correctly pointed out the immune, cellular and cardiovascular benefits of several thousand mgs per day of vitamin C going back to the 1960s. He has been proven correct by numerous published studies over the last decade. Dr. Pauling lived to 93 while most of his peers lived only to 60 or 70 on average. Dr. Pauling consumed thousands of mgs of vitamin C daily for decades based on his research. Quite clearly the RDA of 60 mg will not provide optimal benefits; it will prevent scurvy but that is not our current health care crisis issue. Most adults should be consuming 500 mg to 2,000 mg a day of vitamin C. Vitacost offers a wide selection of various vitamin C products, including Ester-C®, a non-acidic, ascorbic acid product that is well-tolerated and generally maintains higher blood levels than ordinary ascorbic acid for a longer period of time. I also strongly recommend quercetin to be taken with vitamin C; they are very synergistic. Quercetin is found in apples and red wine and is a very powerful antioxidant.

Although consuming green tea has tremendous benefits, drinking five to eight cups a day may not be realistic for many people. NSI® offers standardized green tea extract capsules equivalent to several cups of green tea along with other potent antioxidant polyphenol nutrients. It is wonderful to know there are so many safe, inexpensive and natural ways to promote and protect your health proven by 21st century science.




Vitacost.com

Antioxidant Superstars Resveratrol & Green Tea Backed by National Cancer Institute

On the National Cancer Institute (NCI) Web site (which is part of the U.S. National Institutes of Health) there are "Fact Sheets." On November 27, 2002, the NCI posted information about red wine and cancer prevention. They noted that polyphenols, found in the skin and seeds of grapes, have anti-oxidant properties, and research has shown they may inhibit development of certain cancers. They highlight, in particular, a component of red wine called resveratrol.

Resveratrol has been shown to reduce cancer incidence in animals by affecting one or more stages in cancer development. Cellular and animal studies of red wine have been analyzed in several cancers including leukemia, skin, breast and prostate. The NCI notes that resveratrol can reduce inflammation, which may be an effective chemo-preventative agent in three various stages of the cancer process, including initiation, promotion and even progression. They further report that studies published in the International Journal of Cancer showed that drinking a glass of red wine a day may reduce risk of developing prostate cancer by 50%, and that men who consumed four or more four-ounce glasses of red wine per week had a 60% lower incidence of the more aggressive types of prostate cancer.

NCI also posted in their "Fact Sheet" section on December 6, 2002, benefits of tea and cancer prevention. They explain that laboratory studies show certain compounds from tea, known as catechins, act as powerful inhibitors of cancer growth in several different ways. They note some epidemiologic studies in humans, comparing tea drinkers to non-tea drinkers. They indicate that in one study out of China, over 18, 000 male tea drinkers were about half as likely to develop stomach or esophageal cancer compared to men who drank little tea1. There was another study in the Netherlands, however, that didn't support these findings.

Since the information was posted on the NCI site, there have been numerous studies regarding the benefits of green tea. A study on green tea was just published on Dec. 20, 2006 in the medical journal Carcinogensis. This study, involving over 1,000 women, indicated that those who consumed green tea at 500 to 749 grams per year reduced their risk of breast cancer by an amazing 41%2. This would be a level of at least 1,500 mg per day. Researchers concluded long-term and regular consumption of green tea can reduce risk of breast cancer.

Truly amazing information from a federal medical agency that tends to promote drugs, radiation and surgery. Of course, you know from reading For Your Health that the above-noted nutrients can be extremely powerful agents. Interestingly, there was just a study out of Germany indicating that polyphenols from tea can have benefits blunted by adding milk. The study, which was reported online in the European Heart Journal, studied 16 healthy women volunteers over age 503. When the women drank half liter of tea, their arteries relaxed to a significant degree, much more than when they drank hot water or tea with milk. Researchers felt that the casein proteins in the milk may have the neutralizing effect on the tea polyphenols.

Make sure to choose a high-quality multi-vitamin with optimal combinations and levels of antioxidants such as vitamin C, E, standardized green tea, grape seed, lutein and many other important nutrients.





The Perfect Coffees PUR JAVA !

Plenty of health benefits are brewing in America's beloved beverage,coffee.

Want a drug that could lower your risk of diabetes, Parkinson's disease, and colon cancer? That could lift your mood and treat headaches? That could lower your risk of cavities?

If it sounds too good to be true, think again.

Coffee, the much maligned but undoubtedly beloved beverage, just made headlines for possibly cutting the risk of the latest disease epidemic, type 2 diabetes. And the real news seems to be that the more you drink, the better.

Reducing Disease Risk

After analyzing data on 126,000 people for as long as 18 years, Harvard researchers calculate that compared with not partaking in America's favorite morning drink, downing one to three cups of caffeinated coffee daily can reduce diabetes risk by single digits. But having six cups or more each day slashed men's risk by 54% and women's by 30% over java avoiders.

Though the scientists give the customary "more research is needed" before they recommend you do overtime at Starbuck's to specifically prevent diabetes, their findings, reported just two weeks ago, are very similar to those in a less-publicized Dutch study last year. And perhaps more importantly, it's the latest of hundreds of studies suggesting that coffee may be something of a health food especially in higher amounts.

There's also some evidence that coffee may help manage asthma and even control attacks when medication is unavailable, stop a headache, boost mood, and even prevent cavities.

The Benefits of Caffeine

Is it the caffeine? The oodles of antioxidants in coffee beans, some of which become especially potent during the roasting process? Even other mysterious properties that warrant this intensive study?

Actually, yes.

Some of coffee's reported benefits are a direct result of its higher caffeine content: An eight ounce cup of drip-brewed coffee contains about 85 mg -- about three and a half times more than the same serving of tea or cola or one ounce of chocolate.

But you can get other others benefits from coffee that have nothing to do with caffeine. Coffee is loaded with antioxidants, including a group of compounds called quinines that when administered to lab rats, increases their insulin sensitivity. This increased sensitivity improves the body's response to insulin.

The bottom line: People who already drink a lot of coffee don't have to feel guilty as long as coffee does not affect their daily life. They may actually benefit from coffee habits in the long-run.

Coffee Parfait

This is a great dish to serve when you want to impress somebody. Just don't let on that it is so easy to make.

2 Tbs (30 ml) cornstarch (cornflour)
3/4 cup (180 ml) sugar
A pinch of salt
2 Tbs (30 ml) milk
2 egg yolks, beaten
2 Tablespoons PurJava Coffee
3/4 cup (180 ml) water
1 1/2 cup (375 ml) whipping cream Additional whipped cream for topping
Ground cinnamon

Combine all ingredients except for the whipping cream in a saucepan and hold over another pot of simmering water. Stir constantly until the mixture thickens and coats the back f a spoon. Chill in the refrigerator for 1 to 2 hours. Whip the cream until it is light but not stiff and fold into the coffee mixture. Serve in parfait cups or stemmed wine glasses and top with additional whipped cream and a light dusting of cinnamon. Serves 4 to 6.





As the most potent chemical component in coffee or tea, we are all very aware of caffeine. Next time you're sitting around the coffee shop, enjoying a latte and perhaps talking about coffee in general, you can appear quite learned by tossing around these caffeine facts.


Coffee Trivia


Caffeine was first isolated from coffee in 1820

In its pure state, caffeine is a crystalline white powder.

Caffeine can be found in 60 different plants.

10g of caffeine is considered a lethal dose.

It's the most popular drug in the world. Ninety percent of Americans
consume it in some form every day.

Over 450,000,000 cups of coffee are consumed in the USA every
day.

Darkly roasted coffee has less caffeine than lightly roasted.

Contrary to popular belief, caffeine (or coffee) won't help someone
sober up if they have had too much to drink.

Coffee products for coffee lovers! Pur Java # 1

Pur Java - Every cup as fresh as the first! Smooth coffee that's easy to make for people on the move. Pur Java has 50% less caffeine, low acidity, and no bitterness. Pur Java's innovative products include JavaPOP, a coffee flavored popcorn and Pur Java chocolates, liquid coffee-filled chocolates.


SEE WHAT ITS ALL ABOUT , THIS GREAT NEW COFFE PURJAVA :





PurJava, liquid coffee concentrate - smooth, full-bodied
robust coffee for people on the move.
PurJava is coldwater processed resulting in a coffee with less acidity and
bitterness.
Choose from Honduran Dark Roast or Sumatra Decaffeinated. Honduran coffee beans are airshippedand processed to ensure fresh coffee flavor.

Decaffeinated Sumatra beans are processed over 48 hours
for a smooth subtle coffee flavor.

A Cup of Green Tea Per Day May Help Keep Skin Cancer Away

Skin cancer is the most common form of cancer in the United States, and it is estimated that more than 1 million cases of basal and squamous cell cancer will be diagnosed this year according to the Centers for Disease Control.

While avoiding prolonged sun exposure, the regular and proper use of sunscreen, and regular examinations by a board-certified dermatologist are the main actions for preventing skin cancer, green tea may help as well.

“Green tea is reported to have antibacterial, antioxidant, and antitumor properties,” says Lawrence Osman, M.D., a board-certified dermatologist practicing in Los Angeles. Polyphenolic antioxidants are derived from the extracts of green tea. Also, the most widely studied component of green tea, (-)-epigallocatechin gallate, may work by inhibiting ultraviolet induced DNA damage. Inhibiting ultraviolet induced DNA damage may be important because many cases of skin cancer are directly related to ultraviolet exposure from the sun or tanning beds.

The constituents of green tea have already proven effective in helping to prevent skin cancer in the lab. Accordingly, drinking green tea, in addition to avoiding prolonged sun exposure, the regular and proper use of sunscreen, and regular examinations by a board-certified dermatologist, may help prevent skin cancer in life.

PURJAVA HONDURAN DARK ROAST " THE COFFEE OF ALL COFFEES "

PurJava was developed from a search for coffee that had great coffee taste without the bitterness and acidity of regular brewed coffee. Coffee beans are obtained from growers and then shipped by air to ensure freshness.

PurJava concentrate is produced using a cold water process for a pure coffee taste. Water is filtered and then purified in a way that extracts the maximum amount of pure coffee flavor.
The concentrate produced using PurJava's proprietary process results in the smoothest concentrate available. The final step is pasteurization of the concentrate to ensure excellent flavor with an extended shelf-life.

PurJava is the smoothest coffee you've ever had with less than half the caffeine of regular brewed coffee.


PurJava Recipes:

Iced Mocha

3 Tablespoons PurJava coffee concentrate
2/3 cup cold water
1/3 cup 2% milk
1 teaspoon chocolate syrup
1 teaspoon sugar
Mix well, pour over ice. Makes 1 8 oz. serving


PurJava Latte

1 ounce of PurJava coffee concentrate
3 ounces of waterHeat
PurJava and water mixture
Heat 3 ounces of milk and froth
Add frothed milk into PurJava water mixture


Chocolate Covered Cherry Coffee

1 teaspoon chocolate syrup
1 teaspoon cherry syrup
1/2 Tablespoon PurJava coffee concentrate
8 ounces hot water

One 8 oz. bottle of PurJava Honduran Dark Roast makes 32 (8 oz.) cups of coffee.



You want the best you got the best the hotes coffee around PURJAVA !




Vitamin warning! Some nutritional supplements use hydrogenated oils as filler

The next time you buy soft-gel vitamins, you'd better take a look at what's inside them. Would you be surprised if I told you that vitamin companies are taking one of the most toxic food ingredients known to mankind and putting it in soft gels as a filler? It's absolutely true. You can find it in vitamins and supplements in health food stores, grocery stores, price discount warehouse clubs, retailers and pharmacies all over the country and around the world right now. What toxic ingredient am I referring to? Partially hydrogenated soybean oil.

Today, anyone who follows nutrition knows that hydrogenated oils are extremely toxic. We know that, long-term, they will lead to cardiovascular disease and heart attacks. They can even encourage strokes. We know that they cause harm, sometimes irreparable, to the nervous system. We know that they interfere with the absorption of the essential fatty acids you need to maintain healthy cells, a healthy nervous system, healthy blood sugar regulation and many other functions.

Big Pharma manufactures vitamins, too And yet, vitamin companies – the cheap ones – are taking this ingredient and putting it in soft gels as filler. And that's not the only ingredient they're putting in, either. Some vitamin companies are taking artificial colors – that's right, chemicals extracted from coal tar – and putting them in not only soft gels but in tablets and capsules, too.

Now, why on earth would a vitamin company do this? The answer is because some of these companies aren't at all interested in health. In fact, the dirty little secret of the nutritional supplements industry is that many of these companies are wholly or partially owned by pharmaceutical companies, so these vitamin manufacturers think they can standardize, process and manufacture vitamins in the same way they manufacture prescription drugs (which is an entirely unnatural process, by the way).

When companies manufacture prescription drugs, they really don't care what goes into them as long as the active ingredient is there. Prescription drugs, in addition to containing highly toxic chemicals that are supposed to be medicinal, also contain highly toxic fillers, colors and other additives that sometimes even counteract the intended effect of the drug. When those pharmaceutical companies decide to branch out into nutritional supplements because it's a hot industry, they, of course, carry over these same manufacturing practices to nutritional supplements. This is why you don't want to get your supplements from these mega corporations that are actually owned by Big Pharma. It's better to get something from smaller, more passionate companies.


I don't necessarily mean "mom-and-pop" shops, but I mean companies that are solely focused on health, even if they do happen to be commercially successful. Companies like New Chapter, Nature's Way, Now Foods, Garden of Life or Jay Robb Enterprises (which has outstanding whey protein, soy protein and egg protein products). These are a few of the many companies that seem to really care about health and they avoid using toxic ingredients, whereas many other supplement companies don't care at all what they put in there, as long as they can claim something on the label.


What you see is not always what you get When you're buying a soft gel capsule, you would normally think that what goes inside that soft gel is what's stated on the label. It makes sense, right? So if the label on that vitamin bottle says "salmon oil," and you take out a soft gel and look at it, you would think it's filled with salmon oil, right? This is what most people think. This is common sense. But in fact, it is incorrect.


You might be amazed to learn this, but that soft gel may not be filled with salmon oil at all; it may have a miniscule amount of salmon oil in it, but the rest of it is just filler. It could be soybean oil, hydrogenated oils or some other form of filler. It could be something that's actually dangerous to your health, so you'd better read the ingredients labels on those vitamins, minerals and supplements, in addition to reading the ingredients labels on foods, as I've always recommended. Watch out! Just because you buy something that looks good on the label – something that claims to have flax oil, salmon oil or vitamin B in it – it doesn't mean it's actually good for you.


How to put a negative spin on healthy vitamins: Use cheap vitamins to skew resultsNow, of course, researchers have also figured all this out. If I'm a researcher in organized medicine and my mission is to discredit vitamins, these are the vitamins I buy and use in my research. If I wanted to ensure that I had a study saying vitamin E causes an increase in heart attacks, you know how I would do it? I would buy vitamin E soft-gel products that have hydrogenated soybean oil as filler, so that I could be absolutely sure that this study would come out showing an increase of heart attacks. Then, I could write a headline that says, "Vitamin E Kills People!"
Following that study, if I were associated with the right school or university or the right medical group, I could send out a press release to all the newspapers around the country or around the world and they would blindly print that headline. People would be all over TV and radio talking about how vitamin E kills you.


How do I accomplish that? I just choose a soft gel container with hydrogenated oils as the toxic filler ingredients because I, as an evil researcher, know that these journalists are not going to ask questions. No one's going to look at this study and see what the other filler ingredients were. No one's going to do anything other than reprint whatever I fax them. Why? Because I'm associated with a medical school or a university, that's why. That's how it works out there. That's the real world of nutritional supplements "research."


Of course, none of that has anything to do with reality because, in the real world, vitamin E is extremely healthy. It's very good for you, even in higher doses than most people take, and it's found naturally in nuts and seeds. Salmon oil is also very good for your health in many ways; not just your heart health, but also for your nervous system health, for stabilizing blood sugar and for providing nutrition and lubrication to some of the cells, organs and tissues in your body.
There are so many healthy products out there. It's just a shame when these companies take healthy oils, vitamins and minerals and package them in unhealthy containers. They package them in tablets, capsules and soft gels that have other ingredients that will actually harm you if you take them with enough frequency and duration.

Take your healthy vitamins correctly to see results This is why I have consistently recommended that you get your nutrition from eating whole foods, superfoods or nutritional supplements made from whole food concentrates. Of course, there are some nutrients that you can't get that way, like cod liver oil and salmon oil, but there are companies out there that really care about the quality of their oils and aren't going to give you garbage. In terms of cod liver oils, one of my top recommendations is Nordic Naturals. They will give you a quality product without a bunch of harmful fillers.


The truth about calcium supplementsIn terms of calcium supplements, I know that calcium is one of the most common supplements out there and researchers have managed to finagle a study that even shows calcium supplements aren't useful for boosting the bone density of elderly patients. People are being told that calcium is absolutely worthless if you don't digest it and absorb it. So how do you do that?


Well, you certainly don't take it with an antacid. That's a ridiculous way to get calcium. Calcium needs to have an acidic environment in order to be broken down and assimilated by your digestive system. If you don't have acid in your stomach, then you can't absorb the calcium. And if you don't have vitamin D in your small intestine, you can't absorb the calcium, either. There are a lot of senior citizens out there who are spending small fortunes on calcium supplements and antacid tablets, but they're not getting any sunshine. And that means they're not getting enough vitamin D. With a vitamin D deficiency, they can't even absorb the calcium. It's either going right through their bodies or actually contributing to the buildup of calcification in their kidneys. So guess what? They'll probably end up with kidney stones.



When I was at a discount warehouse club recently, I was looking at all these supplements – calcium, vitamin D, flax oil, cod liver oil and so on – and reading the ingredient labels, and I could only find one product that I would personally consume. Only one! I saw people buying these vitamins by the basket-load, thinking they were doing themselves some good. The only one I found that didn't have any artificial ingredients or other garbage in it was organic flax oil. Every other product offered was garbage, in my view. Nutritionally, it was a disaster. I wouldn't feed those supplements to any person or animal that I cared about.


So there you go. This is the nutritional supplement industry that a lot of people see. I know that these particular supplements are from the same manufacturers that you find making low-cost vitamins sold at grocery stores and pharmacies. It's no wonder that some people have such a dim view of the nutritional supplements industry. They take these products and they feel worse.
Well, no wonder; you've just consumed toxic ingredients – not what was in the label, but what was listed in the fine print of the ingredients section. No wonder you feel worse; you're just eating hydrogenated oils. You're actually taking them as a supplement. What a foolish thing to do, but people do it every single day in this country.


Lawmakers deserve a lot of blame and shame for allowing this to go on, in my view. The fact that food manufacturers and vitamin supplement manufacturers can put highly toxic, death-promoting, disease-causing ingredients into your foods, products and supplements and sell them to you without warning labels is absolutely unconscionable. It's near criminal that they allow this to happen.


Failing to warn consumers about toxic vitamin fillers should be a crimeLawmakers have been asleep at the wheel. They've allowed food companies to run the system. They've allowed drug companies and nutritional supplement manufacturers to steamroll any attempt to protect the public, and that's why all these dangerous, toxic, disease-promoting ingredients are still perfectly legal.


The FDA seemingly continues to actually support these ingredients. They haven't done enough to try to outlaw them. It seems that from the FDA's point of view, getting tough means sending a wimpy warning letter that says, "Oh, by the way, your ads are misleading people." To them, it means requiring trans fats to be listed on foods. Never mind actually outlawing the ingredient.
In my opinion, the FDA should ban these ingredients. They should be outlawed. It should be a crime to put a toxic substance into a food product and sell it to a consumer. Shouldn't that be a crime? I mean, if the world made sense, it would be a crime, especially now that we know these ingredients promote disease. It's not even debatable anymore. Heck, even the FDA finally has admitted it and is requiring labels – warning labels, in a sense – that say, "Here's how many grams of trans fat you have in this food." That's a warning label, folks. There is no nutritionist or doctor in his or her right mind who would argue that these ingredients are safe for long-term human consumption.


Yet every single day, we have consumers going into these discount club warehouse stores, pharmacies, grocery stores and even health food stores, buying these dangerous products, taking them home, consuming them and thinking that they are doing themselves some good. In fact, they are actually harming themselves. When I see this situation, I genuinely fear for the future of this nation; I really do. I'm not sure if we can ever get above water again, if we can ever overpower the financial interests of big business that have allowed this to happen (and have in fact lobbied for and defended it). It's possible that we're going to spiral out of control into a health collapse, where everybody is diseased from the moment they're born, nutrition is nonexistent and everyone is financially beholden to this system of pharmaceutical companies, doctors, hospitals and diagnostic labs because they've been labeled with various diseases that could have been solved or prevented by changing the food supply and outlawing dangerous ingredients.


You want to know the funny part in all of this? Everything I've been talking to you about, everything that I'm outraged about in this particular commentary, was found in the "healthy" section of this particular retailer. This was the health section, folks. This was the stuff that's supposed to be good for you. The rest of that store was just outright garbage – products loaded with sugars and artificial colors, hydrogenated oils, high sodium, tons of preservatives (literally, tons of preservatives), sodium nitrate – just all kinds of unhealthy ingredients from top to bottom, stacked as high and as far as the eye can see in this warehouse retailer.


Spread the word: Your neighbors' vitamins could be toxicI believe we each have to do our part and stand up and speak the truth. That's what I'm trying to do here. I'm telling everyone I meet and everyone I know, "You've been conned. You've been scammed by the system, by a bunch of manufacturers, a whole lot of big business and a good dose of government corruption thrown in to protect the system and make sure you never find out what is going on. You've been scammed."

The only way to beat the scam is to get outside the system – get outside of conventional medicine, give up all these processed foods and move over to a healthy lifestyle where you actually have cognitive function and where you have mental awareness because you're eating well. You're eating real food, not that processed, manufactured garbage that passes for food in most peoples' homes in the United States and everywhere around the world.

So if you have a friend or a family member who doesn't know about this, and you'd like to either help them or annoy them (your pick), tell them what's really in their vitamins. Show them: Pick up that vitamin bottle out of their cabinet, refrigerator, purse or wherever they happen to have it and point out that artificial color, that FD&C Red No. 2, yellow dye or whatever it happens to be in that particular vitamin. Point it out to them; show them the hydrogenated oils in these vitamins. Point out the sucrose, the corn syrup, propylene glycol or whatever else happens to be in there. Show them what they're really consuming and then give them a better choice. Introduce them to a health food store in your local community that sells some quality products. Encourage them to go there if they really want to take care of their health.

It's funny that people complain about how much money it costs to buy nutritional supplements. Then, they go out and spend a few dollars on vitamins that will actually make them sick. They think they're getting a bargain. I say that you might as well spend your money on cigarettes, you know? You might as well eat some fried chicken. If you're going to spend $6 on a bottle of vitamins that are bad for you, then skip the whole thing and just go eat some hamburgers at the local fast food restaurant or some cookies from the grocery store. Of course, I don't recommend that anyone do any of that. I recommend you spend your money wisely on nutritional supplements, vitamins, minerals, and herbs from passionate, honest companies you can trust.
Of course, they're going to be slightly more expensive, if not a lot more expensive. But aren't you worth it? If you're going through the trouble of taking these supplements, shouldn't you put the best thing you can find into your body? Don't you deserve healthy supplements, rather than supplements packaged with hydrogenated oils and other poisons that are legalized by our system of corrupt government and private industry? Shouldn't you deserve the very best? I think so. Get the best and put that in your body. Be healthy. Thanks for reading. This is Mike Adams, the Health Ranger, for Truth Publishing.



If your looking for great nutritional supplements then you need to try :

















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Green tea packed with health-boosting nutrients

Green tea has special health-giving properties because of the way it's processed.
The leaves of black tea are fermented, but the green version is steamed, which makes it rich in antioxidants.

Green tea prevents cancer on a number of fronts: by protecting against damage to DNA, the trigger for cancer, and by shutting down a key molecule in the body that plays a significant role in the development of cancer.

Swedish research has shown it inhibits the formation of new blood vessels that help spread tumours.

Green tea also repairs damage to livers caused by alcohol, protects against diseases such as Parkinson's and rheumatoid arthritis, and restricts the build-up of cholesterol in the blood.
Female tea drinkers have stronger bones than non-tea drinkers, and this reduces the risk of osteoporosis.

Green tea is rich in catechin polyphenols, powerful antioxidants that inhibit the growth of cancer and protect externally against DNA damage induced by ultraviolet light.

The firm is one of a growing number that feature green tea as an ingredient in skincare products because of its protection against sun damage.

The results of a Swiss study published in the American Journal of Clinical Nutrition suggest that an extract from green tea may help with weight loss by speeding up fat oxidation.

Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.

Japanese evidence suggests that more than three cups a day may ward off the recurrence of breast cancer.

Studies have shown that people who drink five cups a day are 16 per cent less likely to develop heart disease.

If you are a dedicated tea drinker, you might want to consider decaffeinated versions

Thursday, February 22, 2007

WHY SFI IS THE BEST FOR GREEN TEA !






It is becoming increasingly well known and well accepted that green tea is good for our health. Green tea contains polyphenols, some of the strongest antioxidants known to man. These powerful antioxidants promote cardiovascular health, help minimize the effects of aging by fighting free radical damage, assist with weight control by blocking carbohydrate absorption and boost the body's immune system

Yet, to get maximum benefits of green tea we must consume enough of it. SFI has been making a concentrated liquid green tea for many years. One serving of HerbaGreen Tea provides you the Antioxidant Power of 15 cups of brewed green tea. Two to three cups of HerbaGreen Tea a day provide you with 200 to 300mg of polyphenols, the recommended daily dose for the antioxidant benefits. Many beverages containing green tea also contain sugar or artificial sweeteners. However, HerbaGreen Teas contain no alcohol, no caffeine, no sugar or artificial sweeteners.

Following the success of the Original HerbaGreen Tea, SFI has developed an exciting line of Patent Pending flavored green tea concentrates that not only provide powerful health protection, but also are a superior choice for a great tasting beverage. Invigorating tastes of Heavenly Honey Lemon , Mandarin Mango Swirl , Heavenly Honey Lemon™, and Original flavor will relax and comfort you. Each flavor bursts with the rich, full taste and aroma of fresh fruits and spices. Every cup delivers the power of antioxidant protection. And it's easy to make! Just add a dropper-full to a cup of water, stir and enjoy. Drink hot or cold. Each HerbaGreen Tea 2 oz. bottle contains 60 delicious servings.

BENEFITS OF GREEN TEA POLYPHENOLS:

* Maintains healthy cells, cell growth and development.
* Supports a healthy cardiovascular system.
* Promotes healthy weight control by blocking carbohydrate absorption.
* Fights damaging free-radicals, which attack healthy cells and promote aging.
* Supports the immune system.
* Helps the body maintain its toxin-free condition.
* Promotes healthy blood sugar balance.
* Supports dental and optimal gum health









HERBAGREEN TEAS WHAT ITS ALL ABOUT !!


Naturally sweetened with lo han fruit extract--which promotes fat burning and soothes the digestion process--HerbaGreen Teas also contain lotus leaf (rich in isoflavones), kudzu (for promoting circulation), and 100mg of polyphenols, equivalent to at least 15 cups of the strongest brewed green tea. PLUS - HerbaGreen Teas contain NO calories or caffeine.


Each bottle equals 60 servings. Choose from among Original flavor, Heavenly Honey Lemon, or Mandarin Mango Swirl. Then, simply add a dropper full to hot, warm, or cold water and stir for a naturally delicious, wonderfully healthy drink!


BENEFITS OF GREEN TEA POLYPHENOLS:


* Maintains healthy cells, cell growth and development.
* Supports a healthy cardiovascular system.
* Promotes healthy weight control by blocking carbohydrate absorption.
* Fights damaging free-radicals, which attack healthy cells and promote aging.
* Supports the immune system.
* Helps the body maintain its toxin-free condition.
* Promotes healthy blood sugar balance.
* Supports dental and optimal gum health.




Antioxidants in Green Tea

Tea contains vitamins A, C, and E as well as health-promoting compounds called Flavonoids. The flavonoids, called polyphenols, act as antioxidants that counter the effects of reactive oxygen molecules that result from normal body functions and contribute to aging and chronic disease.

One subgroup of polyphenols, called catechins, is abundant in green tea (China Green Tea - Japan Green Tea), especially tea made from the very top of the bush. Catechins were discovered in the 1970s, when medical researchers were looking for the reason people in Japan's Shizuoka Prefecture - a major tea-growing area - had much lower rates of cancer than other Japanese, even when they were very heay smokers. One catechin in particular, epigallocatechin gallate (EGCg), is found in no other plant than tea, and it's one of the most potent antioxidants yet discovered - up to twenty times stronger than Vitamin E. Numerous studies have found EGCg to be effective in preventing and inhibiting cancer growth.

Catechins make up as much as 30 percent of the dry weight of green tea leaves, but only three to ten percent of black tea. Steeping the leaves for three to five minutes releases the optimal amount of catechins.

Today, hundreds of millions of people drink green tea globally for its health benefits

Today, hundreds of millions of people drink green tea globally for its health benefits. Various studies into the effects of green tea have been presented in recent years. Though these studies are still incomplete and inconclusive, they are pointing strongly toward having a key factor in achieving and maintaining good health. The health benefits of green tea are varied, mainly because its chemical makeup gives positive affects to many different bodily systems. It makes sense that many of us consume green tea to achieve those benefits. Basic breakdown of green tea components and its benefits are as follows:

Catechins (polyphenol) - The healthful factor of green tea is largely attributed to this chemical component. It reduces incidence of cancers, reduces oxidation by active oxygen, prevents cavities (because of its high content of flouride), increases metabolism, lowers high blood pressure and cholestrol, inhibits increase of blood pressure, inhibits increase of blood sugar, kills bacteria and virus, fights cariogenic bacteria, improves digestion, and prevents bad breath. The average cup of green tea contains about 50 to 150 milligram polyphenols.
Vitamin C - Reduces stress and prevents flu.

Theanine (amino acid) - Promotes neural function balance and inhibits increase of blood pressure.

Vitamin E - Prevents aging, prevents hardening of arteries, and promotes cholestrol balance.
Dietary Fiber- For every 100 gram of green tea, you can consume 10 gram dietary fibers. It improves intestinal activity for digestion.

Studies suggest that 3 cups or more of green tea daily can provide protection against cancer. However, manufacturers offer extracts that can be taken in pill form. A typical dosage is 100-150 mg 3 times daily of a green tea extract containing 80% total polyphenols. Whether these extracts offer any benefit remains unknown.

WHAT IS TEA ?

TEA is the second most popular beverage in the world. Only water is rated higher in world consumption than tea. It is estimated that somewhere between 18 and 20 billion 6 oz. cups of tea are drunk daily on our planet. An extension of numbers would indicate that the United States only imports enough tea annually to keep world usage rates going for 2 days.
But to get to the topic:

WHAT IS TEA?


Tea is a beverage made from the processed leaf of a plant whose Latin name is: Camellia sinensis. Some of us who have been around for a long time in the tea industry still call it by its now out-dated name of Thea sinensis. But Camellia or Thea makes little difference; it is what comes out of the tea pot that is of importance. The exact processing of the leaf is described in another area of THE TEA MAN, so please refer to that section for specifics.

Tea is a stimulant, a very mild stimulant, since it contains caffeine. It contains fewer miligrams of caffeine per equal-sized cup than does coffee, but more than cocoa. Tea contains small quantities of tannic compounds technically called polyphenols (not tannic acid used in tanning leather), vitamin A, B2, C, D, K, and P, plus a number of minerals in trace amounts and also aromatic oils. The tannin compounds and essential oils are, in the main, responsible for the flavor of tea, the color, the astringency (dryness), and the delightful aromatics. These last two substances or compounds join forces to produce the high, medium and base notes of tea that one experiences (these are further described in the section of the site dealing with "How We Taste Tea"). These compounds which combine to produce the delicate and sought-after nuance flavors of tea cannot be determined chemically by analysis of the tea. All tea analysis comes out basically the same regardless of the variety or where in the world the tea is grown. It is in the well-developed palate of tea devotees that this decision of goodness is allowed to rest its case.
Tea is, for the most part, healthful to humans; however, individuals can misuse tea by drinking too much of it or making it too strong. As with many things we ingest, moderation and restraint are watchwords.

Tea has many health benefits

At Chelmsford Tea we understand the enormous interest in the medicinal qualities of Tea. Medical science has only recently begun giving credibility to what cultures the world over have believed for centuries. These articles show only a small portion of what is becoming accepted about Tea. We do not offer them as proof of any claims about Tea nor do we believe that anyone should disregard medical advice. They are for your information only.

National Cancer Institute Tea and Cancer Prevention: Fact Sheet

The American Cancer Society has this to say about Green Tea.

Research suggests that green tea may help prevent skin cancer.

And it is comforting to know that tea is not a pancreatic cancer risk, even though that disease is rising.

Some great info on green tea and esophageal cancer.
What we eat can help us overcome serious health threats such as cancer.

Wednesday, February 21, 2007

Iced Tea Secrets


Iced tea is America's contribution to world tea culture. Because making iced tea is so easy, why not do it right?

Already by the 19th century iced tea recipes began to appear in cookbooks. But iced tea really took off in popularity when the tea merchant Richard Blechynden, unable to sell tea during a heat wave at the 1904 Louisiana Purchase Exposition in St. Louis, decided to serve his tea over ice. It was a hit with visitors, and summer's haven't been the same since

Today, iced tea is the most popular tea in America. Forget about instant iced tea from a jar; it's too sweet and lacks real tea flavor. Great iced tea can be made with any black tea as well as flavored teas, such as Peach Black Tea, Lemon Green Tea, or even Oolong or Japanese Sencha. If you like it sweet, try using superfine baking or bartender's sugar (you can also make your own in a food processor). You can also mix up a sugar syrup on the stove with a 1:1 ration of sugar to water, simmer for a few minutes, cool, and keep in the fridge for up to two weeks. If you allow tea to cool down naturally before refrigerating, it won't cloud or "cream down."

Cold Steeping
In this method, just double the amount of dry tea leaf (2 heaping tsp or 2 tea bags per cup), place in any clean jug and add the proper amount of cold water. Let the infusion stand in the refrigerator overnight or for at least six hours. Strain the tea into a second jug or container. Add sugar or lemon to taste. This is similar to sun tea, which also works fine, but some experts fear bacterial growth may occur in sun tea. I doubt it, but you be the judge.


Hot SteepingMethod

1: Use half the hot water you would ordinarily use for hot tea (1 tsp per 6 oz cup), infuse for 3-5 minutes, and pour over a full 12 oz glass of ice. The rapid cooling gives you a crystal clear tea.

OR

2: Some recipes call for doubling the tea leaf amount, steeping for 3-5 minutes, and then pouring into a container with the equal amount of cold water. This dilutes the strong tea and chills it quickly.

Fruit Juice Iced Tea Strong tea concentrates are especially great when mixed in a 1:1 ratio with lemonade or other fruit juices. Just be sure the juice doesn't overpower the tea flavor. If you shake this mix with some sugar in a cocktail shaker or in a blender, the aerated drink is wonderfully fresh and light tasting.

Recommended Iced Tea Blend: Tropical Black Tea (passionfruit, mango, peaches and black tea)

Chai, Tea Latte, or Milk Tea?



Milk tea, or the "tea latte," has moved from India to East Asia to America, and now joins with the European tradition of tea with milk.

Tea with Milk: Whether you add tea to your cup tea first or last is up to you. Some argue that if you add milk last, you have better control over the amount, but others say that milk protects fine porcelain cups from cracking when the tea is poured, and the flavor of the milk is enhanced when the hot tea hits and scalds the milk. You be the judge. Just don’t add milk to green or oolong teas. Two-percent or whole milk is best. Cream is not good with tea, as the milk fats interact adversely with tea tannins.

Chai: In India, all tea is called "chai." The most common method of brewing Indian chai involves tossing tea leaves (usually broken Assam tea or CTC tea) into a kettle of boiling water, simmering for a few minutes, adding milk and sugar, and once the milk boils, removing from the stove and straining into a pre-warmed teapot or mug. Indian chai sold by chai wallahs at train stations is usually made this way, and is very strong, milky, and sweet. The unglazed clay cup used for serving is then tossed from the train as you travel down the line.

Masala Chai: What American's call chai, should actually be called “masala chai, ” or "spiced tea." This recipe is the same as the chai recipe above, but with the addition of spices such as cardamom, ginger, cinnamon, black pepper, and so on. Many families in India have their own recipe, and grind fresh spices at home. Supermarkets now sell pre-mixed concentrates of masala chai that you add milk to and heat in a kettle or the microwave. Chai is also very popular in American coffeehouses, although usually made too sweet.

Tea Latte: The tea latte probably started in Japan and spread to America. Usually a strong black tea is mixed with steamed milk and sugar, plus flavored syrups, such as almond and vanilla. Be careful that the syrup flavor doesn’t overpower the taste of the tea. You can also brew up some flavored black tea and add hot milk or boil the whole concoction as in the first recipe.

Milk Tea Recipes

Recipe #1: Make a tea concentrate by doubling the amount of black tea leaf and brew a mug, or a half or full pot of tea. Fill pre-heated mug 2/3 full of brewed tea, add hot milk, and sweeten. Full bodied teas, such as Assam Blend, English Breakfast, Irish Breakfast or Africa Morning are ideal.


Recipe #2: Add 1 heaping teaspoon dry tea leaf to 1 cup boiling water in saucepan and simmer for 1- 2 min. Add a little less than one cup of milk to tea mixture. When milk comes to a boil, remove saucepan from stove immediately and strain the “milk tea” into your cup, mug, or pre-heated teapot. Sweeten heavily!

Health Benefits of Tea



Current research suggests that green tea may prevent cancer, while black tea may prevent strokes and heart attacks.

The Miracle of Anti-OxidantsAnti-oxidants, which help prevent cell damage, are found mostly in fruits and vegetables. Tea has anti-oxidants too, in the form of compounds called flavonoids. Green tea is high in simple flavonoids or catechins which researchers believe might be an anti-oxidant effective in preventing cancer. Black tea has more complex flavonoids known as theaflavins and thearubiginscatechins, which researchers believe may strengthen arteries and reduce the chances of stroke and heart disease.

In case you were wondering, anti-oxidants go after "free radicals," which are unstable oxygen molecules that damage our body's cellular walls, and consequently damage DNA. "Free radicals" come from pollution, smoke, radiation, toxic substances, ultraviolet radiation, and are even a byproduct produced when the body converts food into energy. "Free radicals" damage our cells, rendering them unable to effectively fight cancer, aging, and other diseases.

Possible Health Benefits of Tea:


Prevents heart disease and strokes
Prevents cancer
Natural fluorides, flavonoids, & tannins prevent tooth decay
Anti-bacterial properties are good for the mouth and teeth, prevent bad breath
Reduces inflammation and relieves arthritis
Strengthens immune system to fight colds and other ailments
Speeds up calorie burning
Slightly lowers cholesterol
Lowers blood pressure and prevents dangerous blood clotting


Although researchers are finding many health benefits from tea, don't forget the fickleness of health research. Tea tastes good, is relaxing, and doesn't appear to have any bad health effects...isn't that reason enough to enjoy tea?

How to Brew (Steep) Tea

Steeping Tea Guidelines


Place 1 rounded teaspoon of tea per 6 oz. cup in tea infuser.
Bring filtered, fresh water to a boil. (soft water is best)

Warm the teapot or mug with boiling water and pour out. (For green tea, just fill mug or teapot and add tea.)

Place tea infuser inside mug or teapot, add boiling water and steep proper time (see chart to the right).

Remove infuser and you’re ready to enjoy!

Green Tea is best when brewed at a lower temperature. Let the boiled water cool on the stove for a minute or two, or splash a little cold water in the teapot or kettle, or just fill cold teapot or mug and add tea (no pre-heating).

Tea and Scientific Research - The benefits of drinking tea

White Tea

March 11, 2003 -- Perhaps you've never heard of white tea. But there's evidence pointing to the health benefits of green tea and white tea. They may help prevent colon cancer.

Antioxidants and polyphenols -- cancer prevention compounds -- are found in highest levels in white tea, which is the least processed of all teas, writes lead author Gayle. A. Orner, PhD, a researcher with the Linus Pauling Institute at Oregon State University.

White tea is relatively rare and is found in specialty tea shops, over the Internet, and in some grocery stores. Green tea, which undergoes some processing, has higher polyphenol levels than black tea, which gets the most processing, Orner says.

Her study of teas' protective effects against colon cancer appears in the February issue of Carcinogenesis.

In a study involving mice, Orner and colleagues tested the benefits of green tea, white tea and a drug called sulindac, which is a nonsteroidal anti-inflammatory (NSAID) that, like high-dose aspirin, has been shown to prevent progression of colon cancer and decrease the death rate.
Orner's study used mice that were genetically predisposed to develop tumors in their intestines.
After 12 weeks of treatment, mice that were given white tea, green tea, or low-dose sulindac had significantly fewer tumors than mice that received no treatment.

Mice that received no treatment developed about 30 tumors. Those that consumed green tea had an average of 17 tumors. Mice given white tea had 13 tumors. Mice given both sulindac and white tea had 80% fewer tumors -- an average of six.

It's evidence that tea's effects on metabolism can potentially block some cancer-causing effects, she explains. In fact, the concentrations of tea the mice got were comparable to those consumed by humans, she says.

"Therefore, this widely consumed beverage may be useful in the prevention of intestinal cancer in genetically predisposed individuals," she writes.

"These are pretty exciting results," Orner says in a news release. "What's especially significant is that as far as we can tell, consumption of tea has none of the side-effects of NSAIDs, which can be severe, including bleeding, ulcers, and even death."

The use of NSAIDS for cancer prevention, heart disease, and other concerns is increasingly common with many people, and high aspirin intake has been associated with a 40% to 50% decrease in death from colon cancer, she notes in her paper.

To get the same colon cancer-prevention benefits of green tea or white tea, drink about three mugs of tea daily, she says. This is based on studies in Japan with green tea and gastric cancer, where researchers essentially concluded "the more, the better."

Green Tea and Arthritis

Winter time anti-inflammatory advice - warm up with green tea, Green tea for our joints.Many have heard about the health benefits of green tea, particularly inthe context of preventing cancer and heart disease. It also has athermogenic effect, so it is good for those who wish to lose weight.As joint health is one our main interests as chiropractors, it isinteresting to note that green tea has been shown to be effective ininhibiting the development of arthritis is experimental models. The wayresearchers study arthritis in animal models is to chemically inducearthritis with various substances. Then animals are given differentpotential anti-inflammatory drugs or supplements to examine the outcomeon the progression of arthritis.In one interesting study, researchers gave mice green tea polyphenols tomice in water, which basically equates with the green tea extracts thatare found in supplements. Of the mice given the green tea extract, theincidence of arthritis was 33% to 50%, compared to an incidence of 84%to 100% in the mice who did not receive green tea supplementation (1).Exactly how much green tea we should drink or the amount we should takein supplement for is not known for sure. I try to drink at least 3-4 cupsper day. Many of the excellent newer flavonoid and anti-inflammatorysupplements contain green tea extracts.The polyphenols in green tea, which are part of the bioflavonoid family,are known as catechins. The key catechin in green tea isepigallocatechin-3-gallate or EGCG for short.What if you or your patients don't want to make or drink green tea? Takesupplemental green tea extracts.Haqqi TM et al. Prevention of collagen-induced arthritis in mice by apolyphenol fraction from green tea. Proc Natl Acad Sci 1999; 96:4524-29Tea Protects against Osteoporosis

April 13, 2000 (Atlanta) -- Ladies, start your teapots! A new study from England shows that tea may build and strengthen bones -- protecting women against osteoporosis. If milk is added to the tea, the benefit is boosted even more.

Although several studies have cited caffeine intake a risk factor for osteoporosis and hip fracture in women, at least two European studies have reported that tea drinking protected against hip breaks.

The current study shows that "the magnitude of the effects of drinking tea was notable," writes lead author Verona M. Hegarty, PhD, a gerontology researcher at England's University of Cambridge School of Medicine. Older women who drank tea had higher bone mineral density measurements, an indicator of bone health, than those who did not drink tea. "Nutrients found in tea ... [may] protect against osteoporosis in older women," concludes Hegarty.
Her study, which involved over 1,200 women living in Cambridge, is published in this month's issue of the American Journal of Clinical Nutrition.

The women completed questionnaires regarding their health and lifestyle that included questions on daily tea and coffee consumption, smoking habits, physical activity, alcohol intake, whether they drank caffeinated or decaffeinated coffee, whether coffee was instant or ground, whether they used hormone replacement therapy, if they added milk to tea, and so on. Each also had their bone mineral density measured, which showed bone strength in the spine and the area where hip breaks most often occur.

Among the women, there were over 1,100 tea drinkers and just about 120 non-tea drinkers, all between the ages of 65 and 76.

Tea drinkers had significantly greater bone mineral density measurements. Among coffee drinkers, those who also drank tea had significantly higher measurements as well.
"These findings were independent of smoking status, use of hormone replacement therapy, coffee drinking, and whether milk was added to tea," says Hegarty. Also, number of cups of tea per day did not seem to play a role, and women who added milk to their tea had much higher bone mineral density in the hip area.

Though more study is needed, Hegarty suggests that tea has components that weakly mimic the effect of the female hormone, estrogen -- documented by other researchers -- and may be important in maintaining bone mineral density in postmenopausal women. Hegarty writes that tea's attributes may have little effect in younger women and men but may be important in keeping bones healthy in older women.

"This research presents some interesting findings," Pamela Meyers, PhD, tells WebMD. "Most research on teas, especially on green tea, has looked at its ability to lower risks of cancer and heart disease. This is the first I have seen that has researched the effects of tea on BMD." Meyers is a clinical nutritionist and assistant professor at Kennesaw State University near Atlanta.

However, says Meyers, she would like to see more complete data on intake of animal protein, calcium, caffeinated sodas and exercise -- all factors that can affect bone density. She reminds women that high consumption of protein and sodas may increase risk of osteoporosis, whereas extra calcium and exercise can improve bone density. "I would like to see more studies into the [estrogen effects] of tea, both green and black," she says.

Vital Information:

Scientific research has shown that caffeine consumption increases the risk of osteoporosis, but a new study shows that tea may actually offer a protective effect against the disease.
In a British study, women who consumed tea had significantly greater bone mineral density when compared to non-tea drinkers.

Researchers suspect that substances in tea can mimic the effects of estrogen in protecting bones.

A Kirkland cafe with no prices

With its blood-red walls and black leather sofas, Kirkland's Terra Bite Lounge looks like any other coffee shop — until you get to the menu. There are no prices listed. Terra Bite doesn't have them.

You read that right: No prices. Customers pay what and when they like, or not at all — it makes no difference to the cafe employees, who are instructed not to peek when people put money in the metal lock box.

"Does it really matter to any of our patrons ... whether they pay a dollar or three dollars or five dollars?" said Terra Bite founder Ervin Peretz, a 37-year-old Google programmer.

He doesn't think so, at least not in the comfortable lakeside enclave that is downtown Kirkland.
Through his "voluntary payment" cafe, Peretz is poised to become the Robin Hood of the Starbucks set. Using an efficient, low-overhead business model and narrow profit margin, he figures he can finesse the largesse of well-off latte lovers to cover the tabs of the less fortunate.
The idea emerged during a booze-fueled debate in a Saigon bar, where Peretz and a colleague had traveled to blow off steam after a period of long hours at work.

Peretz argued that people are essentially good, but can be influenced by their environment. If people see good, they'll be good.

In November, he set out to prove his point, leasing a $4,000-a-month retail space in a new mixed-used building at Kirkland Avenue and State Street, dropping "in the low six figures" on startup costs and hiring his girlfriend, Susie Allsup, to manage the place, along with one part-time employee.

The name Terra Bite (www.terrabite.org) is a play on the tech term "terabyte," a trillion bytes, as well as a reference to earth and food.

More than coffee, sandwiches or even convenience, Peretz is selling good karma.
"People want something different. They want simplicity" of payment, he said. "They want to be taken to a new place, and they want to contribute to something."

Just how much they want to contribute is another matter.

While charities like the Boomtown Cafe in downtown Seattle charge $2 for Saturday brunch or let people exchange work for meals, Terra Bite is a for-profit business, and Peretz refuses to suggest prices. Each day he records how much was sold and how much was paid.

So far, Terra Bite has served up to 80 customers per day, averaging about $3 per transaction, he said. When the shop brings in a steady flow of 100 customers a day, Peretz figures, he will more than break even.

But will new customers pay, let alone pay it forward?

Even without posted prices, "social monitoring" — the feeling that others are watching what you do — can enforce payment, said Erica Okada, assistant professor of marketing at the University of Washington Business School.

With its anonymous drop box, Terra Bite has minimized, if not eliminated, that effect. Under these circumstances, Okada said, the economic model predicts that Terra Bite customers won't pay anything.

But they do.

On a recent Thursday afternoon, Tonja Maciolek told the barista to charge $4 to her bank card for her bagel with cream cheese and coffee. She said she's a patron because she's sensitive to price and would prefer to name her own, even if it ended up being the same.

Kate Lewis, a 17-year-old high-school student who often hangs out and studies with friends at the cafe, said she would actually pay more than the going rate for her double-tall latte because she admires what the business is doing.

"It's kind of like a social experiment," she said.

Lewis is skeptical voluntary payment would work in larger, more anonymous places like Seattle, but in Kirkland "there's a social standard."

Unwritten as it is, the standard helps Terra Bite extract a psychic price.

Chris Allar, who lives nearby, said every transaction at the cafe forces him to do some mental math, and a little soul-searching.

"It's always hard to see if you paid too much or too little," he said.

Allar put in $3 for his 12-ounce chai tea latte. The anxiety, "a feeling of did I really pay enough," was free.

Peretz admits that Terra Bite treads on shaky ground. He's got to attract enough paying customers to cover the cost of those who pay less or not at all.

Peretz isn't worried that people will abuse Terra Bite. There's enough money to fund the honor system, and enough honor, too, he said.

What does bother him is the prospect that customers might become cynical and think Terra Bite is just a gimmick, and that he's insincere.

All he's really trying to do, he says, is skim the froth off the high-end economy and spread it around a little.

Besides, he added: "If it turned out that 20 percent of the population were dishonest, we could just put in a cash register.

A Brief History of Espresso

Luigi Bezzera, the owner of a manufacturing business invented Espresso at the turn of the century. Luigi Bezzera was simply trying to figure out a way to brew coffee faster. He figured if he could just add pressure to the brewing process it would speed things up. Thus the "Fast Coffee Machine" was created. His idea of a fast cup of coffee turned out much better than he had planned, what he ended up with is a better, fuller tasting cup of strong coffee, as well as a much faster process. He found that the quicker more efficient brewing method allowed for the quality of the beans to be extracted as opposed to over extracting he had previously experienced. The term "Espresso" means fast in italian, hence the term.

It wasn't until later when Desidero Pavoni purchased the rights from Mr. Bezzera for the espresso machine that it became popular. Pavoni was extremely successful in marketing the product and probably changed the way people drink coffee from then on. Just look around! Coffee and Espresso shops are popping up everywhere, even in the U.S. it has become not only popular for the delicious beans, but has given us a new place to socialize.

Espresso Timeline:

In 1901 Luigi Bezzera filed a patent for the espresso machine that contained a boiler and four "groups". Each group could take different size filters that contained the coffee. Boiling water was forced through the coffee and into a cup. Ambrogio Fumagelli says that this was the birth of (fast) espresso coffee.

In 1903 Luigi Bezzera's patent was then purchased by Desiderio Pavoni and put to market in a big way.

In 1905 The Pavoni company begins manufacturing the espresso machines soley based on Bezzera's patent.

In 1927 First espresso machine was installed in the United States. It was a La Pavoni Espresso Machine installed at Regio's in New York.

In 1938 Cremonesi designed a piston pump that forced hot water through the coffee. It was installed at Achille Gaggia's coffee bar.

In 1946 Gaggia begins manufacturing the commercial piston machine. Resulting foam or cream layered coffee or cafe'.

History of Arabian Coffee

Arabian coffee is the quintessential coffee of the world. Arabia lends its name to the highest quality coffee plant in the world, Coffea Arabica. Arabian coffee accounts for about 80% of all coffee produced in the world. It prefers higher elevations and drier climates than its cousin C. robusta.

The tropics of South America provide ideal conditions for growing Arabian coffee which grows best between 3,000 and 6,500 feet but has been grown as high as 9,000 feet. Generally, the higher the plant is grown the slower it matures. This gives it time to develop the internal elements and oils that give coffee its aromatic flavor.

Coffee was originally discovered in Ethiopia, just across the Red Sea from Arabia. Coffee soon made its way to Yemen where it was embraced by the Islamic people. Soon it became a beverage endorsed by the Islamic clerics as drinking alcohol was prohibited in their religion. Arabian coffee soon came to be known as an Islamic beverage.

Arabian coffee was exported to Europe where the people embraced it. However, the Catholic Cardinals shunned it as the ‘Devil’s drink’ and tried to have it banned.

But then Pope Clement VIII decided that it would be imprudent to ban the beverage without having tasted it, so he summoned a sample. As legend has it, the Pope was immediately enamored by the distinct, pungent aroma and taste. He decided that to banish the delightful drink would be a greater sin. So he baptized it on the spot claiming that it would be a shame to let the impious ones have this delightful drink all to themselves.

Arabian coffee is still a part of the Islamic faith and is use in ritualistic ceremonies.

Arabian coffee growers protected their monopoly on the prized plant. They were the exclusive providers of coffee throughout the world for several hundred years.

That is until a coffee plant finally made its way to the Caribbean. This began a new legacy of high-quality coffee in Latin America.

It is said that all the Arabica coffee grown in the world started from this plant as cuttings were transplanted all over the world. Arabian coffee is truly the source of coffee throughout the world.
The word mocha comes from the name Mokha, the shipping port in Yemen where all Arabian coffee was exported. Mocha has become a term used for describing a coffee beverage in which chocolate is added. But originally it had nothing to do with chocolate.
There are several steps and many factors that help to create the perfect cup of coffee. Not just one, brewing, ass many would assert. Coffee lovers strive to find the perfect cup of coffee, but are often eluded because adverse water conditions or burned beans keep them from their perfect prize. Making the the perfect cup of coffee depends on the following factors and circumstances.

The quality of the water used to brew the perfect cup of coffee is extremely important. One should use filtered, bottled, or distilled water. Removing minerals from the water that can adversely affect the flavor of the coffee is desirable for the end result. In addition to making your coffee taste better, it reduces the number of times you have to decalcify your brewing equipment. Over heated water (above the boiling point) makes bitter tasting coffee and water that is too cold makes weak coffee. Coffee drinkers should never use tap water
The quality of the beans depends on the country the beans come from, the variety of bean grown, the growing conditions in a particular year and the general climate, the method used to collect the beans, and how they were processed. The storage conditions of the beans on their long journey to the roaster are also a factor.

All of these factors have an effect on the quality of the coffee in your cup. Coffee can be like fine wine, imported beer, or single malt scotch in its complexity of flavor and aroma. The entire experience has dependence on a myriad of factors affecting the final product.

Those who appreciate the finer flavors of regional coffees and the effects that the environment has on a particular season’s crop are experts. Most individuals do not currently know anyone like this.

Most of us generally do not concern ourselves with the details of where our next half-pound of coffee is coming from. We are just looking for a good quality coffee roasted to perfection and prepared with skill and care.

The style of roasting that is used also determines a lot about the way a cup made from that coffee will taste. There are many grades of roast distinguishable by the color that the beans become when the roasting is complete and the taste of the coffee when brewed.

Coffee is traditionally roasted by placing the beans in a rotating drum over a flame or other heat source. The drum is rotated in to keep the heat even. Different roasts are produced by adjusting the roasting time. Descriptions of the roasting process are available elsewhere so there is no need to go into the details here.

The grind is also very important. This factor should not be underestimated. There are several factors to consider here. Firstly, the method used to grind the beans to make flavorful coffee in an efficient manner. Secondly, the size of the grind, from coarse to fine. Finally, consideration of the length of time the beans will be stored after they’ve been ground.

Measure your water at room temperature to be exactly six ounces per cup of coffee and use two tablespoons of grounds for each six ounce cup. A second method of measurement is to experiment with different amounts of coffee water until you get the balance just right.

Finally use clean equipment when roasting, storing, grinding, and brewing you coffee. You should wash everything with hot soapy water every time you use it. It may look clean if you just rinse, but it’s not. Coffee oils cling, taste bitter, and can ruin your perfect cup of coffee.

A Cup Of Joe Says A Lot About Us

This week I came face-to-face with a genuine dilemma. I had several meetings across town and for some reason I miscalculated and ended up with a 2-1/2 hour gap between meetings. I hate to waste time, but if I drove back to my office, I would simply have to return to my meeting later and with the cost of gas these days, one cannot be too cautious.

You know gas is getting high when it costs more to fill up the car than the car is actually worth. The most valuable thing in my car is in my gas tank.

I remedied the situation by stopping in a small coffee shop for cup of Joe. As far as I'm concerned, there is no bad time to have a cup of coffee, in spite of the price. I ordered my coffee and when the waitress brought it to me, I began to think about coffee. Why did God give us coffee?

Then my mind went back to my grandfather, whose great gift to me was a love of coffee. Nobody loved coffee more. I remember one of his favorite quotes, "You can always tell a man by the coffee drinks."


Anathema to my grandfather was the idea of instant coffee. No man, in his opinion, would ever drink anything of the kind. "If a man would drink instant coffee," my grandfather perked, "there's no telling what else he would do. Never trust a man who drinks instant coffee."
Making coffee was an art form to my grandfather. There was a right way and a wrong way to make coffee, and he always insisted on the right way. Of course, the right way was the way he made coffee.

In grandfather's kitchen was an old wood-burning cook stove. My grandmother cooked meals on this ancient apparatus for more than 50 years. Sure, she eventually got an electric stove but it was more for show than anything else.

On this old-fashioned stove, my grandfather brewed his famous mud broth. He never allowed my grandmother to make the brew; it was his job, which he took seriously.

Once for his birthday we all chipped in and bought him an electric coffee pot. I had never seen my grandfather so mad. When he saw what it was he would not even take it out of the box.
He had strong ideas about coffee and how it should be brewed and woe be to the person who contradicted his ideas.

Grandfather always kept a fire in the old wood cook stove and on the back of the stove he kept his coffee pot, a large 2-gallon pot — one of those old-fashioned percolators long since gone out of style. The coffee was always on, and no matter when you stopped in to see him, he always had "fresh" coffee brewing.

When I say "fresh" I need to explain. Actually, the coffee was only fresh on Sunday. On Saturday night, he routinely emptied the coffee pot and prepared fresh coffee for Sunday morning.

He had an old coffee grinder and ground the coffee beans on Saturday night. He put some other things in the coffee, I have never figured out what. One thing I know he put in was a crushed eggshell. What it did to his coffee I have no idea, but grandfather was sure it was an important ingredient.

The freshly-ground coffee beans were put in, the pot filled with fresh water and set on the back of the stove to slowly perk. This coffee would last the entire week. The coffee was so strong on Sunday that if it didn't wake you in the morning, you were dead.

In fact, cousin Ernie died on a Sunday afternoon, so my grandfather tells the story, and one sip of his black coffee roused him and he lived seven more years, which was unfortunate for grandfather, as he had to support him.

Before retiring each evening my grandfather took care of his coffee. He would freshly grind a few coffee beans, sprinkle it on top of the old coffee grounds, and then add a newly crushed eggshell. Then he would refill the coffee pot with water.

His coffee percolated 24/7 and by Saturday it was so strong you needed a half-cup of sugar just to drink one cup. It was thick enough to use as syrup on your pancakes, but so strong, it dissolved your pancakes before you could eat them.

My grandmother once tried washing the coffee pot. When my grandfather saw her, he became furious, "Never wash that coffee pot," he spouted, "you'll ruin its character and a coffee pot needs a lot of character to make good coffee."

When my grandfather died, I looked at his old black coffee pot and discovered two things. One, the original color was blue. And two, although it was originally a 2-gallon pot, it only could take three quarts of water. The "character," so important to my grandfather, had built up so much over the years its capacity was diminished.

In pondering my grandfather, I thought about my Heavenly Father and His gifts. The Bible puts it this way; "Every good gift and every perfect gift is from above, and cometh down from the Father of lights, with whom is no variableness, neither shadow of turning." (James 1:17 KJV.)
I really don't know why God gave us coffee but I do know God's character is of such a nature that it never diminishes His ability to bless me each day.

The Rev. James L. Snyder is pastor of the Family of God Fellowship, 1471 Pine Road. He lives with his wife, Martha, in Silver Springs Shores. Contact him by calling 687-4240. His e-mail address is jamessnyder2@att.net. The church web site is http://www.whatafellowship.com

The Delicious Truth About Soy

In coffee shops around the country, the word “soy” has become more and more common. Increasing numbers of customers are making the switch, whether for health reasons or simply for its great taste. But what exactly is soy, and what are all these health benefits everyone has been talking about?

As many of you know, “soy” products such as milk and tofu are derived from the Soybean, which has been used as a food source in Asian countries for thousands of years. Soaking, grinding, and then boiling the soybeans produce soy milk itself, which after cooling somewhat resembles animal milk. Soy milk is also high in both protein and calcium, helping earn its “milk” title. Its widely reported health benefits include a decrease in both heart disease and many types of cancer, and a lowering of body cholesterol. Many also claim that it supports kidney health, which helps your body clear itself of toxins caused by poor diet and pollution. Soy is also a natural source of potassium, iron, and the B12 vitamin. Most doctors agree that a diet that includes 25 grams of soy protein per day is an easy and effective way to improve overall health.


For those who would like to add soy to their diet, soy-based espresso drinks are a great way to accomplish this. You can replace cow’s milk with soy milk for all of your favorite drinks recipes, because soy milk can be steamed and frothed with great ease. The home barista need only fill his frothing pitcher with soy milk and proceed as usual, although it’s worth noting that soy milk should not be re-steamed, so be sure to drink it before it gets too cold! Other than this, there is nothing standing in the way of making great soy beverages on your home machine. Happy frothing!


Suggested Recipes:


Cinnamon Soy CappuccinoIngredients:

10oz soy milk, espresso, cinnamon syrup

Directions:

1. Froth half of the soy milk then steam the rest to approximately 160º.
2. Combine ¾ ounce of cinnamon syrup and steamed milk in cappuccino cup then spoon on froth.
3. Pull a double shot of espresso.
4. Pour shots through middle of froth and enjoy!


Soy Caramel MacchiatoIngredients:

10oz soy milk, espresso, vanilla syrup, melted caramel

Directions:

1. Froth a small quantity of soy milk and steam the rest to approximately 160º.
2. Pull a double shot of espresso.
3. Combine ¾ ounce vanilla syrup with steamed milk in cup.
4. Add double shot and melted caramel to drink, stir.
5. Spoon on froth and add a touch of caramel to top.
6. Drink and enjoy!


Iced Soy Mint MochaIngredients:

ice, soy milk, espresso, mint syrup, chocolate syrup

Directions:

1. Fill a ten-ounce glass with ice.
2. Add double shot of espresso.
3. Add 1 ounce of chocolate syrup and ¾ ounce of mint syrup.
4. Fill to top of glass with soy milk
5. Stay cool this summer!

Tips for Brewing Iced Coffee

Just because the weather's turned hot doesn't mean it's time to forsake your beloved coffee. Whether it's over ice, blended into a smoothie, or mixed into your favorite ice cream, coffee is a great addition to your summer festivities. So when you're preparing for your big summer bash, don't forget to brew a pot of your favorite java.

Here are a few tips on brewing iced coffee:

1. Always brew your coffee hot - Coffee is brewed at specific temperatures because it's the best way to bring out the flavor nuances in the blend you've chosen. Brew your coffee as you normally would, and then pour it over ice to chill it. If you're making small batches or individual drinks, try mixing your coffee and ice in your martini shaker.

2. Brew your coffee double strength - When you're mixing a drink with ice, keep in mind that ice melts and waters down your drink - especially when you're combining it with a hot beverage like coffee. If you're brewing your coffee with a drip coffeemaker, it's a good idea to use the same amount of water and double the amount of coffee you would use for a half pot. This way you get a double strength brew without worrying about overflowing your coffee filter.

3. A little bit of sugar goes a long way - If you like to sweeten up your iced tea, you'll definitely want to add sugar to your iced coffee. But because coffee has a slightly bolder taste than tea when it's chilled, adding a teaspoon or two to the entire batch is generally a good idea. Then set out sugar (and cream) with your iced coffee so your guests can add more to their individual drinks if they choose.


4. Serve your iced coffee with complementary desserts - Coffees from different origins have distinct flavor characteristics that pair very well with specific types of desserts. In order to enhance the flavor of these treats as well as your coffee, it's important to serve them accordingly:


Fresh fruits and berries are especially common this time of year and are best complemented by lighter roasted coffees that have a high acidity. Try serving your berry pies and fruit tortes with our Java Joe's Kenya AA or Guatemalan Huehuetenango.

When you're serving creamy desserts like cheesecakes, custards, and lemon bars, you want to pair them with coffees that reflect their smoothness. Supreme Bean's Organic Rainforest, Java Joe's Costa Rican, and Café La Semeuse' Classique perfectly harmonize with these types of velvety treats.

Dark, bold coffees coffees are best paired with rich chocolate and heavy cream-based desserts like mousse and chocolate cakes. For a decadent combination, serve your indulgent desserts with Java Joe's Sumatra Mandheling or Supreme Bean's Black & Tan
The history of this infamous drink begins in County Clare, Ireland, where a young restaurateur named Joe Sheridan served up the first Irish coffee. "That's where it all started

Carden, an authority on the Irish drink, has been managing the legendary Buena Vista for several years and says his staff serves more than 500,000 Irish coffees a year. "It's been said that we're the largest consumer of Irish whiskey in America. On any given Friday night we might serve two or three thousand coffees."

Irish coffee was introduced in America after World War II when former Buena Vista owner Jack Koeppler and travel writer Stan Delaplane brought back the recipe from the Foynes Restaurant in Shannon, Ireland, where Joe Sheridan worked.

"It was late at night when a plane of weary travelers arrived," Carden recounted. "Joe was going to serve them all regular coffee, but decided to add whiskey and whipped cream to warm them up a little."


Although the recipe at the Buena Vista is well guarded, Carden did say it can only be made with fresh brewed coffee, smooth Irish whiskey and fresh whipped cream.

"We've experimented with the recipe," Carden said. "And tried variations of sugar, coffee, whiskey, espresso and cream. And the original recipe is the best - I mean people have been coming here since 1952 to get it."

This traditional Irish drink has taken some interesting turns along the way. At Molly's on the Market in New Orleans, proprietor Jim Monaghan, Jr. serves up a frozen Irish coffee to combat the insufferable heat and humidity on the bayou.

frozen Irish coffee is a real mainstay here at Molly's," Monaghan said. "People from all around the world come looking for it." Monaghan, whose father came up with the recipe almost 20 years ago, said it's the perfect drink when it's hot outside. "I think my father dreamt it up when he was half asleep. He must have been looking for something to wake him up and get a good buzz on."

Like Carden, Monaghan would not give up his recipe for this delicious Irish drink, so here's an educated guess at what makes this drink so special

Traditional Irish coffee

Pour freshly brewed coffee into a pre-heated Irish coffee mug like our Stout, Nouveau, or Classic styles. Then drop three cocktail sugar cubes from your Stainless Steel Sugar Bowl into the coffee and stir with a Latte Macchiato Spoon. Once the sugar is thoroughly dissolved, add a shot of Irish whiskey measured in a 2 oz shot glass for proper taste and body. Using our latte macchiato spoon, pour whipped cream gently over the top of the coffee mixture - similar to making a Black & Tan. Enjoy while piping hot!