Another great report on tea

http://www.foxnews.com/health/2012/06/14/cup-tea-lowers-heart-disease-risk/

Tea and water

http://www.telegraph.co.uk/health/healthnews/9313103/Tea-is-as-good-as-bottled-water-for-keeping-us-hydrated.html

20 benefits of drinking green tea

20 Great Benefits of Drinking Green Tea During my research I discovered many sources which helped in losing weights, diets and fatness. I used many medicines although I knew the chemicals used in them will damage my liver. At last I had to use the traditional treatment. I also found out the benefits of green tea which are completely different from black tea. Primeval Chinese people have used it for medical purposes as they knew green tea was favorable for health. Green tea is useful for headaches and depressions. Chinese history holds great importance for green tea. Leaves of Camellia Sinuses are used for producing green tea by some special processes. Green tea has a little amount of caffeine which causes insomnia, nausea and frequent urination. Green tea can benefit in several ways. 1 Treatment of multiple sclerosis. 2 Treatment and prevention of cancer. 3 Helps in stopping Alzheimer's and Parkinson's diseases. 4 It is used in raising metabolism and increasing fat oxidation. 5 Reduces heart diseases and attacks. 6 Reduces the level of cholesterol in blood, improves the ratio of good cholesterol to bad cholesterol. 7 Used in treatment of rheumatoid arthritis and cardiovascular diseases. 8 It is used to treat impaired immune function. 9 Keep your teeth healthy and kills bacteria which causes the dental plaque. 10 Treatment and prevention of skin cancer. 11 Regular consumption of green tea can effectively delay symptoms of aging. 12 The people who take green tea regularly do not fall prey to common viral & bacterial infections easily. 13 Green tea increases stamina and boost endurance. 14 Aiding in proper digestion 15 Green tea increases hydration through the consumption of more water. 16 Effective in the treatment of multiple sclerosis. 17 Reduces and prevents acne. Drink a cup of green tea regularly and you will not have acne problems. 18 Green tea reduces risk of thrombosis, arterial sclerosis, cerebral strokes etc. 19 It reduces the risk of esophageal cancer. 20 Green tea has certain vitamins that prevent abnormal formation of blood clotting in the wounds.

Flavonoids protect men against Parkinson's disease

Food And Beverages Eating flavonoids protects men against Parkinsons disease Men who eat flavonoid-rich foods such as berries, tea, apples and red wine significantly reduce their risk of developing Parkinsons disease, according to new research by Harvard University and the University of East Anglia (UEA). Published today in the journal Neurology , the findings add to the growing body of evidence that regular consumption of some flavonoids can have a marked effect on human health. Recent studies have shown that these compounds can offer protection against a wide range of diseases including heart disease, hypertension, some cancers and dementia. This latest study is the first study in humans to show that flavonoids can protect neurons against diseases of the brain such as Parkinsons. Around 130,000 men and women took part in the research. More than 800 had developed Parkinsons disease within 20 years of follow-up. After a detailed analysis of their diets and adjusting for age and lifestyle, male participants who ate the most flavonoids were shown to be 40 per cent less likely to develop the disease than those who ate the least. No similar link was found for total flavonoid intake in women. The research was led by Dr Xiang Gao of Harvard School of Public Health in collaboration with Prof Aedin Cassidy of the Department of Nutrition, Norwich Medical School at UEA. These exciting findings provide further confirmation that regular consumption of flavonoids can have potential health benefits, said Prof Cassidy. This is the first study in humans to look at the associations between the range of flavonoids in the diet and the risk of developing Parkinsons disease and our findings suggest that a sub-class of flavonoids called anthocyanins may have neuroprotective effects. Prof Gao said: Interestingly, anthocyanins and berry fruits, which are rich in anthocyanins, seem to be associated with a lower risk of Parkinsons disease in pooled analyses. Participants who consumed one or more portions of berry fruits each week were around 25 per cent less likely to develop Parkinsons disease, relative to those who did not eat berry fruits. Given the other potential health effects of berry fruits, such as lowering risk of hypertension as reported in our previous studies, it is good to regularly add these fruits to your diet. Flavonoids are a group of naturally occurring, bioactive compunds found in many plant-based foods and drinks. In this study the main protective effect was from higher intake of anthocyanins, which are present in berries and other fruits and vegetables including aubergines, blackcurrants and blackberries. Those who consumed the most anthocyanins had a 24 per cent reduction in risk of developing Parkinsons disease and strawberries and blueberries were the top two sources in the US diet. The findings must now be confirmed by other large epidemiological studies and clinical trials. Parkinsons disease is a progresssive neurological condition affecting one in 500 people, which equates to 127,000 people in the UK. There are few effective drug therapies available. Dr Kieran Breen, director of research at Parkinsons UK said: This study raises lots of interesting questions about how diet may influence our risk of Parkinsons and we welcome any new research that could potentially lead to prevention. While these new results look interesting there are still a lot of questions to answer and much more research to do before we really know how important diet might be for people with Parkinson's. Habitual intake of dietary flavonoids and risk of Parkinsons disease by X Gao (Harvard), A Cassidy (UEA), M Schwarzschild (Massachusetts General Hospital), E Rimm (Harvard) and A Ascherio (Harvard) is published on April 4 by Neurology the medical journal of the American Academy of Neurology. Related Stories

Tea is #9 for healthy beverage. See article

http://www.greenandhealthy.info/healthiestbeverage.html

Oolong tea and weight loss

http://www.livestrong.com/article/285423-does-oolong-tea-help-you-lose-weight/?utm_source=popslideshow&utm_medium=a1

tea and vitamins

How to Take Vitamins With Tea

Sarah Thomsen

Sarah Thomsen started writing about health in 2006 while pursuing her associate degree in humanities and social sciences. Her published online articles focus on improving holistic health. She holds a Bachelor of Science in nutrition science with a minor in psychology from Russell Sage College and a Health Studies Certificate from Schenectady County Community College.

By Sarah Thomsen, eHow Contributor

The absorption of a vitamin or mineral is required before the body can use it. Iron and calcium are two minerals which can be "tied up" by compounds in tea, keeping them from being absorbed. To keep minerals and tea from interfering with each other, take them separately. There's no need to remove any of them from your diet, as being mindful about the timing of each is enough to guarantee absorption of each.      

1. • 1
     Look to see if your tea is regular or herbal tea. Teas are divided into two families. Tea made from leaves that come from the Camellia sinensis are regular "tea": green, black, white and oolong teas. All containing caffeine unless decaffeinated, tea sourced from these leaves touts some notable health benefits with possible roles in boosting the immune system, inhibiting the formation of tumor cells, detoxifying, and fighting against infection. The compounds responsible are flavenoids and catechins -- both types of polyphenols. Phytates and polyphenols might sound familiar for their reputation as antioxidants, but the power of the compounds does not stop there. They also have the capacity to "grab" or "bind" substances that really should be kept around in the body -- specifically, calcium and iron. Teas that are classified as "herbal" (such as Rooibos tea) have much lower concentrations of interfering compounds and should not be of concern.
   • 2
     Consume iron supplements two hours after or before drinking tea. Iron found in tablets, whether alone or as a multivitamin, will not mix with tea. The "tannins" in the tea need to be kept away from supplements, but not for long. Iron deficiency, a condition called anemia, can lead to weakness, fatigue, dizziness, irritability, and shortness of breath or depression. An anemic body automatically absorbs more iron than one that doesn't need it as badly, while being iron overloaded decreases the amount of iron absorbed. Separating the dosage into two daily servings instead of one, both apart from tannin-containing teas, will help to maximize absorption.
   • 3
     Take calcium two hours before or after drinking tea. Calcium, important for muscle contraction, nerve conduction, and blood clotting, should be consumed at around 1,000 mg/day for most adults with about 200 mg more for women over 51. Since 8 oz. of milk or yogurt has a minimum of 300mg, while calcium fortified drinks (orange juice, soymilk) have about 200-300 mg per cup, it only takes a few good sources to meet the recommended amounts. For those who are especially worried about their bone health or developing osteoperosis, taking a supplement can act as a safeguard. Again, tannins and phytates can interfere with absorption, so tablets should be taken a couple of hours before.
     You might notice that calcium comes most often in pills with 500mg. This is another one that should be taken a couple of times a day to enhance absorption. Complicating the picture is the inconvenience that calcium interferes with iron absorption as well. Professionals from Oregon State University suggest taking iron and calcium two hours away from each other as well.

Read more: How to Take Vitamins With Tea | eHow.com http://www.ehow.com/how_7830388_vitamins-tea.html#ixzz1uBwps0Tk

Matcha tea benefits

Elevates Mood
Matcha green tea contains an amino acid called L-theanine that has a relaxing affect on the mind, making it good elixir for anxiety or tension.
Detoxifier The high chlorophyll content in the tea can help remove toxins and metals from the body.
Fights Aging Matcha, like other green teas, has a high number of antioxidants, which fight the effects of aging.
Cancer Protection Epicgallocatechin gallate, or EGCg, is a component of matcha green tea that has strong cancer-fighting properties.
Fiber The tea is considered a good source of dietary fiber, which can help people who suffer from constipation.
Energy Booster Matcha can raise your energy level for prolonged periods without leaving you feeling jittery or overstimulated.
Weight Loss This tea boosts metabolism, which can help burn fat, and also helps maintain stable blood sugar levels, which suppress cravings for sweets.

Green tea

Green tea taken with meals can help burn up to 80 calories from fat.

Green tea and bad breath from Adagio teas

Green tea prevents bad breath and other buccodental diseases
March 2012

Smile while you sip
Latest findings suggest that green tea kills bad breath thanks to its antioxidant content. Israeli scientists found that polyphenols, a type of antioxidant found in green tea, destroy compounds in the mouth that are responsible for bad breath, tooth decay and mouth cancer. Polyphenols called epigallocatechin 3 gallate (EGCG) possess properties that can abolish bad breath by modifying sulphur components responsible for halitosis. They can also fight harmful effects of smoking by reducing oral cavities, oxidative stress and inflammation caused by cigarettes. There is an increasing interest among the scientific community in green tea as a proponent of oral health.

Pregnancy and tea

Tea may boost pregnancy chances for women drinkers
Health

Women who regularly drink tea are more likely to get pregnant than those who don't and those who prefer soft drinks. The study, conducted by scientists from Boston University on 3,600 women, focused on the link between caffeine intake and fertility. It found that women who drank two cups of tea per day were 27% more likely to become pregnant. Coffee drinkers did not experience the same effect, whereas those who drank two soft drinks per day seemed to witness the opposite effect: their chance of pregnancy fell by 20%. While this research seems promising, experts caution that further studies are needed to conclusively prove the link and establish which elements in tea are actually responsible for this.

Black tea and Brits

Brits shun traditional tea for loose leaves and green varieties
Industry

Figures from Mintel, a market research firm, suggest that tea drinkers in the UK are shifting from traditional brews to healthier green tea. In fact, green tea sales have doubled in two years since 2009 to reach £22 million ($29m) in 2011, whereas consumption of "builder's tea", a mix of black tea, sugar and milk, is falling. Sales of English Breakfast tea bags fell by £7 million, or roughly 2%, to £463 million. Although black tea still remains the most popular variety by far, young people in particular are turning away from the traditional cuppa. Furthermore, young people are also the biggest users of loose leaf tea, with 12% of people aged between 25 and 34 making tea without the use of tea bags, compared to 10% of people aged 65 and over.

Tea and sugar

The Sweetest Enemy
by Cynthia Fazekas

Tiny, beautiful crystals can add up to trouble!
Just last night, a national news show aired a segment about researchers and doctors announcing that sugar is toxic. The news of course, is not new to those of us in the tea industry. Many of us were drawn to tea because we were looking to avoid sugary beverages and found tea to have fabulous flavor and soothing effects. We got lucky early and discovered that a well-brewed cup of tea needs no enhancement and have benefited since.
As the general population (reluctantly) receives this message, tea sellers have a great opportunity. The easiest way to cut back on sugar for the average American is to cut out soda and juices. Replacing these with water is an option but we know that tea and tisanes are flavorful alternatives and no sugar is needed to have a great cup. Teach your customers to gradually lessen the amount of sugar they add to hot beverages and let their palates adjust incrementally. They must retrain their taste buds to not solely seek sweet and enjoy other sensations.
Help your customers reduce their sugar intake by offering correct brewing methods for teas and a variety to please any palate. The most forgiving are rooibos and honeybush as they don't get bitter even if steeped too long and at too high a temperature. Add that they are naturally caffeine-free and you have a sugarless beverage that even kids can enjoy. Green rooibos is particularly tasty when fruit flavored and makes a worry-free alternative to punch.
By gradually reducing sugar intake, we learn to really taste our food and will enjoy sugar more as the occasional indulgence it really should be.

More news on tea from Adagio teas

Tea helps fight heart problems and diabetes, review concludes
February 2012

For a healthy heart
A recent review published in UK's Nutrition Bulletin found that regular consumption of black tea protects against cardiovascular complications and type 2 diabetes. Three cups of black tea per day, with or without milk, can reduce the risk of heart problems by cutting levels of bad cholesterol (LDL) and blood sugar. Two or more cups a day may protect against type 2 diabetes. Scientists attribute these beneficial effects to flavanoids, a type of antioxidant found in tea that fights excessive pro-oxidant free radicals in the body. One typical cup of black tea contains 150-200mg of flavanoids. In addition, a 12-week study of 87 volunteers found that drinking three cups of tea a day produced a significant improvement in various cardiovascular risk factors.

Drink up!

Tea and health news from Adagio website

How medical research on tea can shape your target audience
February 2012

Evidence about health benefits of tea continues to pile up in 2012. The year is barely a couple of months old, yet it has already witnessed several studies and reviews confirming long-held assumptions about the positive effects of tea drinking. The most noteworthy one is probably a Japanese study that found that green tea drinkers have a lower risk of frailty and disability as they grow older. Over 14,000 elderly citizens were followed for 3 years, which is no small feat in itself, and shows just how rigorous research around tea has become. Green tea drinkers were shown to suffer less from functional disabilities in performing everyday tasks like bathing or dressing. Interpreting these results in the context of West’s aging population shows how much potential the beverage may have as a healthy and cost-effective alternative (or supplement) to traditional medication.

But green tea was not the only variety in the spotlight. A study from Australia and a review from the UK lent further credence to the notion that black tea is just as healthy as its green cousin. According to research, black tea was found to lower blood pressure, thereby reducing the risk of heart disease. It may also cut levels of “bad” LDL cholesterol and blood sugar. Again, given that heart disease is one of the major causes of death in industrialized countries, the regular cuppa is starting to look like an increasingly promising and unobtrusive solution to keep your health in check.

From a business point of view, tea manufacturers operate under two long-held beliefs: that the 30-50 year old female is the current primary customer and that conquering the young and hip generation of teens and twentysomethings is the only way to expand the category in the years to come. Both points are certainly valid, but they somewhat fail to reflect the economic and demographic realities of today. That is because the future, at least for the next couple of decades at least, actually belongs an entire population of baby-boomers that is currently entering retirement.

With vast amounts of wealth and legitimate concerns about ageing and health, this target should not be forgotten by tea businesses. Yes, that population may be not as gastronomically sophisticated or as creatively minded as others, yet no manufacturer or retailer can afford to neglect its impact on the bottom line, especially given that tea is so relevant to its health concerns. Indeed, most of the prominent health benefits of tea, such as reducing the incidence of cardiovascular diseases, cancer, Alzheimer’s and obesity, to name but a few, are obviously more relevant to a baby boomer than a college student. Add to that increased health and medical awareness, more free time to enjoy meals (and brew proper tea), as well as the spending power that the elderly possess and you’ve got an offer difficult to refuse.

Viewed in this light, these medical studies are more than just about tentative scientific findings, because they may point to a somewhat new direction for the entire tea industry. Despite limitations on health claims in marketing, they offer new ways of thinking about the relevance and potential of a population that goes unnoticed far too often.

From Adagio tea trends

OlTea helps fight heart problems and diabetes, review concludes
Health

A recent review published in UK's Nutrition Bulletin found that regular consumption of black tea protects against cardiovascular complications and type 2 diabetes. Three cups of black tea per day, with or without milk, can reduce the risk of heart problems by cutting levels of bad cholesterol (LDL) and blood sugar. Two or more cups a day may protect against type 2 diabetes. Scientists attribute these beneficial effects to flavanoids, a type of antioxidant found in tea that fights excessive pro-oxidant free radicals in the body. One typical cup of black tea contains 150-200mg of flavanoids. In addition, a 12-week study of 87 volunteers found that drinking three cups of tea a day produced a significant improvement in various cardiovascular risk factors.


Major study links green tea with less disability among elderly
February 2012

Less frailty
A major Japanese study has found that senior citizens who regularly consume green tea are more agile and active than non-tea drinkers. Almost 14,000 individuals aged 65 and over took part in the three-year experiment. Scientists focused on whether green tea drinkers have a lower risk of frailty and disability as they grow older. They found that those who consume at least five cups of green tea per day were one-third less likely to develop "functional disability", or problems with daily activities, such as dressing or bathing. Even after adjusting for confounding factors such as diet and lifestyle habits, the link was deemed significant. Although reasons behind the findings remain unclear, researchers point to a study that suggests that green tea extracts seem to boost leg muscle strength .

Article from about.com on green tea vs. black tea.

http://chinesefood.about.com/library/weekly/aa021103a.htm

Boost your brain power with tea and coffee

Long time study of more than 1400 Finnish people found that drinking 3-5 cups of tea or coffee a day at midlife was associated with about a 65 percent lower risk of Alzheimer's and dementia. Caffeine blocks adenosine, the brain chemical that is believed to cause the memory loss and attention problems associated with sleep deprivation, which is what makes it so effective after a late night. Drink up and be in His word.
If you are too busy to pray, you are busier than God wants you to be. God bless your day!

Green tea and under eye circles

Steep two green tea bags for 5 minutes , cool, then place over eyes for 15 minutes. Repeat once a week. Tea's caffeine shrinks the vessels; antioxidants reduce inflammation and puffiness. Got to love that tea!

Study hints at lower blood pressure for black tea drinkers

 

An Australian study found that people who drink three cups of black tea a day can lower their blood pressure by 2 to 3 points. According to researchers, although the reduction may seem small, it has a significant effect on the prevalence of high blood pressure and the risk of heart disease. The observed decrease in blood pressure is equivalent to a 10% reduction in the prevalence of both conditions and can have a major impact on risk factors behind heart disease and death. The study was performed over a period of 6 months on 95 regular tea drinkers. Previous research suggests that possible explanations for the findings may include improved interior lining of blood vessels and reduced body weight and abdominal fat achieved by regular black tea consumption