Green Tea - A Tea for Life

By Andreas Moritz  

For more than thirty years, Western researchers have known that the occurrence of solid tumor cancers is far less in countries where populations consume large amounts of green tea. Cultures that are endowed with a long tea tradition have much to contribute to individual and global health. However, this applies only to green tea. Regular black tea, presently very popular almost everywhere, has not much to do with real tea. Real tea is derived from the tea plant Thea sinensis or Thea asoncica, not to be confused with herb teas such as peppermint, chamomile or fennel.

Both black and green teas originate from the same tea plant, but their methods of processing are different. The breaking of the leaves of the plants and exposing them to the oxygen of the air produces black tea. The resulting natural fermentation process destroys the most important biological ingredients of the tea - the tannins. By contrast, during the production of green tea, the leaves are stabilized through exposure to both humid and dry heat. This eliminates fermentation-producing enzymes and safeguards the nutrients.

Due to fermentation, black tea assumes drug-like qualities. Since tannins and other important nutrients are no longer present in the tea, its caffeine appears in free and unbound form. The stimulating effect of the quickly released caffeine causes the addictive effect of black tea. It triggers a 'fight or flight' response in the body. Since the body treats the ingested caffeine as a nerve toxin, the adrenal glands naturally respond by secreting the antidote adrenaline. This defense response by the body has a stimulating and enlivening effect. However, as the effects of the caffeine and adrenaline diminish, the body starts feeling tired and may end up exhausted.

Green tea works in a different way. The large amounts of tannins in green tea make certain that the caffeine is taken to the brain in only small and well-dosed amounts, which actually harmonizes the energies in the body. Unlike black tea, the original green version of the tea makes the body's own energy-use more efficient. This helps the consumer of green tea improve his vitality and stamina without having to experience the 'up and down' effect so often accompanied with the consumption of black tea.

The value of tannin has been studied for centuries all over the world. Besides its ability to bind caffeine, it also has healing properties. Green tea is particularly helpful with intestinal disorders and high blood pressure. It has been shown to be 20 times more effective in slowing the aging process than vitamin E. Studies have demonstrated that the success rate of green tea in reducing oxidants in the body (considered responsible for aging) is 74 percent compared to 4 percent with vitamin E. The vitamin C content of green tea is four times higher than in lemon juice and it contains more B-vitamins than any other known plant. This makes green tea useful for facial skin conditions such as rosacea/acne. Apart from drinking green tea, you may apply it directly to the skin before bedtime and after washing your face in the morning.

Since green tea is highly alkaline it naturally helps combat hyperacidity. People who drink green tea also suffer less from arteriosclerosis. It also keeps the blood thin and prevents coronary heart disease, heart attacks and strokes. Furthermore, researchers from the University of Osaka, Japan, have been able to prove that green tea kills microbes responsible for cholera and tooth decay; it also destroys salmonella germs before they even have the chance to enter the stomach. A substance called 'EGCG' has been found to retard tumor growth. The Botikin Hospital in Moscow reported that green tea is more effective against infection than antibiotics, without producing any harmful side effects.

Green tea has over 100 ingredients that have been found useful for a number of conditions, it inhibits cell mutations leading to cancer, reduces blood fats, balances serum cholesterol levels, prevents high blood pressure, increases heart efficiency, improves brain functions, enhances metabolism, improves vision, supports secretion of saliva, increases growth of hair, reduces body fat and weight, stimulates digestion and helps clear urinary tract obstructions.

In a study testing the preventative action of green tea, a team of researchers from the Department of Preventive Medicine at the University of Southern California (U.S.C.) found that green tea prevented breast cancer in women by 30 percent if they consumed about half a cup per day. If they drank more than that, their risk of developing breast cancer was further reduced. Women who regularly drank black tea, on the other hand, didn't have a reduction in their breast cancer risk. The good news is that this study revealed that you don't need to drink buckets full of green tea to benefit from it.

The best green tea comes from the Shizuoka area in Japan; it grows organically and has no additives. People living in this area have a much lower cancer rate than those living in other areas of Japan. A reliable brand is Sencha sold by Kurimoto Trading Co., Japan. With over 130 ingredients, it is the richest of all green teas. Other brands are Ocha or Bancha; you should be able to find at least one of them at a good health food store.

Note: The effectiveness of green tea depends on how you prepare it. Take 1½ teaspoons of green tea for 2 cups of tea. Bring water to a boil and turn the heat off. Put the tea into a pot and pour the boiled water over the tea as soon as the water has stopped bubbling. After no longer than 35-45 seconds, pour the tea through a sieve into a teapot, otherwise the tea loses much of its effectiveness. You may use the same leaves a second time by applying the same procedure.

Does Green Tea Contain Toxins?

Some web sites on the Internet claim that tea is very high in fluoride content. Fluoride in tea is supposedly much higher than the Maximum Contaminant Level (MCL) set for fluoride in drinking water. Another site confirms that information, adding that the typical cup of tea exceeds one milligram of fluoride, which is well over the recommended amount for fluoridated drinking water. On yet another site, it says that fluorine and its compounds in food are entirely different from chemically-produced sodium fluoride. It states that once an element is extracted from the soil and incorporated into plant life, its properties change greatly. All this can be greatly confusing for those concerned about fluoride poisoning.

Yes, fluoride is found in tea and also in mother's milk. This applies also to areas where there is no fluoride in the drinking water or air. Numerous plants contain naturally occurring fluorine or fluoride compounds. The hideous version of fluoride that is added to drinking water in so many parts of the world is the poison we ought to protect ourselves against. "Fluoride, once touted as an osteoporosis treatment, is, in fact, toxic to bone cells," says John R. Lee M.D. Thankfully, the American Dental Association, which has for many years been one of fluoride's biggest advocates, changed course when it alerted its members in 2006 that parents of infants younger than a year old "should consider using water that has no or low levels of fluoride" when mixing baby formula.

If the naturally occurring fluoride in green tea were even remotely toxic (like the fluoride added to drinking water), it would not have shown to have such a wide range of preventive and curative effects. The body's immune system would reactively respond to it and become weakened in the process, yet quite the opposite is true. Green tea inhibits cell mutation, stimulates digestion and enhances brain functions. Synthetic fluoride has the exact opposite effects.

The fluoride - or fluorine - that occurs naturally in tea and other foods is so volatile that most of it evaporates in the heating process. The synthetic sodium fluoride added to water, on the other hand, remains stable when heated. So the sodium fluoride in your cup of tea is of much greater concern than the natural fluoride in the tea itself. Excessive fluoride intake can lead to hyperthyroidism. If you have been diagnosed with this disorder you should consult with a doctor of Ayurveda, Chinese Medicine or an ND (doctor of naturopathic medicine) who is knowledgeable about nutrition and its effects on the body's endocrine glands.

Andreas Moritz is a writer and practitioner in the field of Integrative Medicine. He is the author of 13 books on various subjects pertaining to holistic health, including The Amazing Liver and Gallbladder Flush, Timeless Secrets of Health and Rejuvenation and Cancer Is Not a Disease. His most recent book is titled 'Vaccine-Nation: Poisoning the Population, One Shot at a Time'.

Moritz is also the creator of Ener-Chi Art ( www.ener-chi.com ) and Sacred Santémony.

Much of his life's work has been dedicated to understanding and treating the root causes of illness, and helping the body, mind, spirit and heart to heal naturally.

Connect with Andreas at: http://www.facebook.com/enerchi.wellness

Copyright © 2011 by Andreas Moritz

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Yarrow (Achillea Millefolium)

By Dr. Kheti A. Sahure  

Other Common Names: Bloodwort, Devil's Nettle, Gordaldo, Herbal Militaris, Milfoil, Nosebleed Wort, Old Man's Pepper, Plumajillo (Little Feather), Sanguinary, Soldier's Woundwort, Thousand Leaf, Thousand Seal, Thousand Weed

Yarrow has been in use for many centuries and has been used by the Chinese who made it into poultices from early times in order to stop bleeding (including menstrual and hemorrhoidal ailments), stop infections, and heal bruises and wounds. In China, yarrow is called "shicao" and the dried yarrow stems were used in fortunetelling or what is called I Ching. In addition, the early Chinese brewed the perennial yarrow herb into a tea for use as an antibiotic, headaches, fevers, inflammation, colds, and the flu. In Ancient Rome during the first-century, Dioscorides had recommended the use of crushed yarrow to be applied to the wounds of Roman soldiers. The wonderful healing properties of this natural herb helps to curb diarrhea, anemia, gas, sooth the digestive tract, women's health concerns (e.g., acting as an antispasmodic), and helps with lowering blood pressure.

As a tea, yarrow causes sweating which helps to reduce fever and dilates the blood vessels near the surface of the skin helping to lower blood pressure. Fresh leaves were chewed to stop toothaches too. Yarrow can be found growing in parts of Asia, North America, and Europe; it is believed to have been around for approximately 3,000 years. Yarrow has many more healing properties and uses which one can study more about on their own.

Mystically speaking, European astrologers during the Middle Ages connected Yarrow to the planet Mars (the God of War and Bravery). Yarrow and Nettle combined have been used for overcoming one's fears and instilling bravery. As already mentioned, this plant has been used in divinatory systems for thousands of years.

Suggested Adult Dosages: 

·       Dried herb: 2-4 grams as an infusion or in capsules 3 times per day

·       Extract (1:1, 25% grain alcohol): 1 to 4 ml three times per day

·       Tincture (1:5, 40% grain alcohol): 2 to 4 ml three times per day

·       Yarrow flower: 3 grams per day as an infusion or tea

·       Sitz bath: 100 grams yarrow per 5 gallons of water

Yarrow Poultice:

Add 1-cup each of fresh yarrow and comfrey leaves to a blender or food processor; add just enough spring water to blend the leaves into a paste; apply the paste to the bruised or wounded area then cover with a cloth for 20-30 minutes. The yarrow paste helps as a hemostatic or blood clotter.

Yarrow Tea:

Steep 1-tablespoon of fresh leaves & flowers in 1-cup of boiling water, cover for 3-4 minutes; drink a cup twice per day. If you use dried yarrow leaves, then steep 1-teaspoon. Add some honey to the yarrow tea as a sweetener.

Endnote:

Excessive intake of yarrow tea may prevent your body from absorbing iron; so do not overdo this tea.

Dr. Sahure is a practicing Alternative Spiritualist, ordained Kemetic Wiccan minister and Spiritual Counselor, traditional herbalist, senior researcher with the Antiquus Research Group and the author of many noteworthy essays and articles about a variety of topics and subjects, including herbalism, ancient history and mythology, ancient Egyptian religion (Kemeticism), metaphysical sciences, ancient religions and theology, astrology, tarot, and other divination systems. Dr. Sahure holds doctorate degrees in Metaphysical Science (Msc.D., D.Met.), Theology (Th.D.), and Divinity (D.D.). Visit Aureum Solis Herbals to learn more about Health and Wellness, Herbs, and Nutritional Supplements.

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Benefits of Vitamin D: A Nursing Home Perspective

By Ray M Lengel 

Vitamin D has many benefits to health. Musculoskeletal problems are more common in those with vitamin D deficiency/insufficiency. This includes osteoporosis, an increased risk of fractures, an increase risk of falls and reduced muscle function.

Osteoporosis affects a large percentage of nursing home residents. Osteoporosis is a bone disease associated with low bone mass and an increased risk of fracture. Ten million Americans are afflicted with osteoporosis while 34 million are afflicted with osteopenia. It is estimated that 70 to 85 percent of individuals who live in a nursing home have osteoporosis.

Osteoporosis is associated with inadequate calcium intake, but vitamin D helps with calcium absorption. Long-term vitamin D deficiency increases the risk of osteoporosis2. Vitamin D may prevent osteoporosis in older adults who are non-ambulatory, those on chronic steroids and for post-menopausal women.

Vitamin D supplementation has the potential to increase bone density. In one study there was an increase in the density of lumbar spine and the femoral neck bone with vitamin D supplementation of 50,000 international units twice a week for five weeks in those who were vitamin D deficient.

Vitamin D and calcium together reduce fractures in institutionalized older adults, but vitamin D alone is not effective in reducing the risk of falls or fractures. Those over the age of 65 with low vitamin D levels are at increased risk for hip fractures and reduced muscle mass and strength.

Vitamin D has the potential to reduce the risk of falls. It potentially does this through the improvement of muscle function. Low levels of vitamin D in the blood are linked to the poorest muscle function and higher levels are linked to better muscle function. Those with a low baseline level of serum 25-hydroxyvitamin D concentration (between 10-20 ng/ml) are likely to benefit the most in regards to muscle strength when supplemented with vitamin D.

When vitamin D supplementation is consumed in doses of 700 to 1000 international units per day the risk of falls are reduced. When 500,000 units of cholecalciferol were given once annually the risk of falls was actually increased.

Cancer

A link between vitamin D and cancer has been established. Vitamin D may help in the prevention of colon, breast and prostate cancer. Precancerous lesions of the intestine and breast are linked to a deficiency of the vitamin D receptor in animals.

Many cancers have been linked to poor vitamin D status. Colorectal cancer risk is increased in those with poor vitamin D status. One analysis showed that those who consume 1000 international units per day of vitamin D have a reduced risk of colorectal cancer. Another analysis showed that vitamin D intake is inversely related to the risk of colorectal cancer. Despite the positive data on vitamin D, the research is inconsistent and the National Cancer Institute does not advise for or against the use of vitamin D supplements to lower the risk of colorectal or any other type of cancer.

Some studies show serum 25-hydroxyvitamin D concentration is associated with a reduced risk of breast cancer but findings do not reach statistical significance. More research is needed to determine the role of vitamin D on breast cancer risk.

There is some evidence that vitamin D may be harmful. One large prospective study suggested that vitamin D does not decrease the risk of prostate cancer and higher circulating vitamin D levels may be associated with an elevated risk of aggressive disease. Other research suggests that those with the highest level of vitamin D may be at an increased risk for pancreatic cancer.

Despite some research suggesting that vitamin D reduces the risk of some cancers, current evidence does not recommend large doses of vitamin D in the prevention of cancer. A large analysis of over 16,000 people suggested that total cancer mortality is not related to baseline vitamin D status. Overall research does not support role of vitamin D in the prevention of cancer. More research is needed to determine the exact link between cancer and vitamin D.

Immune system

Vitamin D has effects on the immune system. Vitamin D may reduce the risk of autoimmune diseases in animals. Diseases that may be affected by vitamin D status include: diabetes mellitus type 1, multiple sclerosis and inflammatory bowel disease.

Vitamin D supplementation in early infancy reduces the risk of type 1 diabetes. One study suggested that those with a serum 25-hydroxyvitamin D concentration below 20 ng/mL had about a twofold increased rate for the future development of multiple sclerosis. Currently only animal, in vitro and epidemiological studies suggest a link between diabetes/multiple sclerosis and vitamin D. Before a firm conclusion can be reached, randomized controlled trails need to occur.

Higher levels of vitamin D are associated with a lower risk of Crohn's disease. The impaired regulation of vitamin D is related to the development of autoimmune processes (including inflammatory bowel disease) in animals. The administration of vitamin D may improve these symptoms.

Vitamin D may help fight both bacterial and viral infections. Vitamin D levels are linked to tuberculosis. Vitamin D deficiency may be more common in those with tuberculosis. Vitamin D may have a role in the treatment of tuberculosis, but more research is needed before this link is definitely established.

Vitamin D levels may have a beneficial effect on respiratory tract viral infections, but this relationship is not strongly established. Multiple studies have not found a link between vitamin D status and the prevention of viral respiratory infections. A more recent analysis suggested that vitamin D supplementation may reduce the risk of viral upper respiratory tract infections and tuberculosis.

Vitamin D and the Heart

Many genes in the cardiovascular system are regulated by vitamin D. Vitamin D deficiency has been linked to heart attack, stroke, high blood pressure, diabetes, peripheral vascular disease and heart failure. There is a paucity of studies that look at vitamin D and cardiovascular disease. Observational research suggests that there is a link between cardiovascular disease and vitamin D status. More research is needed to determine the role of vitamin D supplementation in cardiovascular disease.

The renin-angiotensin system is regulated in part with the help of vitamin D. There is an inverse relationship between incident hypertension and serum 25-hydroxyvitamin D concentration. More research is needed to confirm a causative relationship between vitamin D levels and blood pressure.

In a review study, five out of seven studies showed an inverse relationship between the serum 25-hydroxyvitamin D level and cardiovascular disease. The prevalence of coronary heart disease is higher in those with a low serum 25-hydroxyvitamin D concentration than those with higher levels. Supplementation with vitamin D did not result in any beneficial effect on risk factors for cardiovascular disease and no benefit was appreciated after increasing the serum 25-hydroxyvitamin D concentration from 23 ng/mL to over 40 ng/mL.

Vitamin D and Other Diseases

Diabetes is linked to vitamin D. The link between vitamin D and diabetes mellitus type 1 was discussed above. Low vitamin D levels are associated with type 2 diabetes. Higher levels of vitamin D intake are associated with a lower risk of type 2 diabetes. Despite these correlations, interventional studies with vitamin D have not demonstrated that vitamin D supplementation reduces the risk of diabetes.

Vitamin D is important for brain development, so it may be linked to psychopathology. Low levels of serum 25-hydroxyvitamin D have been shown to be present in those with Alzheimer's disease and depression. These studies do not demonstrate that low levels of vitamin D are the cause of these conditions.

Low levels of vitamin D may increase the risk of death. Even though there is an association between vitamin D and all cause mortality, it is unclear if this increased risk of death is strictly related to the vitamin D deficiency or simply overall poor health status. Some studies suggest that cancer patients have a reduced risk of mortality with a higher vitamin D level, but other studies showed no association between cancer death rates and serum 25-hydroxyvitamin D concentration.

A recent analysis showed that higher vitamin D levels. are associated with reduced all-cause mortality, but no association between vitamin D levels and stroke or ischemic heart disease was established. Those with severe chronic renal failure are at increased risk for death with low levels of serum 25-hydroxyvitamin D concentration and treatment with vitamin D improves survival.

Get a free nursing CE on vitamin D at http://www.gericeu.com.

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