Do you know the Benefits OF White Tea?

 

    10 Amazing white tea Benefits & more

   

What is white tea? What makes it so special? Simply, white tea is the least processed form of tea, made of beautiful silver buds and select leaves which have been steamed and dried.

Because of its minimal processing, so white tea contains more nutrients than its black or green cousins, making it the mightiest of the teas, the ultimate Health Tea. Rare, striking in appearance, and pleasant tasting, white tea gets its name from the fine silvery white hairs on the unopened buds of the tea plant. The highest quality white tea, Silver Needle, consists only of these buds and is beautiful to behold.

The brew has a light, delicate, slightly sweet flavor that sharpens the senses without overwhelming the tongue. It has less caffeine than black or green tea, and far less than coffee, making it an excellent choice for those wishing to reduce caffeine.

There are a lot of white tea benefits, and each one of them is great news. Shield yourself and strengthen your immune system against the common cold or flu by drinking a nice hot cup of white tea:

Cancer and tumor prevention!

Research done at the Linus Pauling Institute at Oregon State University reveal that white tea is not only good at fighting cancer, but can be a possible deterrent as well.

White tea is powerful and helps fight many cancer causing cells, ones that can lead to stomach, prostate, or colon cancer. The plentiful antioxidants and flavonoids inhibit the reproduction of such cells. Of course more research must be done to strongly claim this as an actual preventative in humans, but enough studies have been done to prove it helps, and in some cases as high as 50%!

Good for the heart!

More white tea benefits teach us that it thins the blood, lowers blood pressure, and lowers cholesterol! This is good news for your heart along with the entire circulatory system. By drinking 2 to 3 cups a day, the risk of a heart attack may be cut in half. White tea is truly a perfect heart tonic.

Good for your skin!

White tea is good for your skin and can help protect and even reverse damage done to it by free radicals. Free radicals are bad news and can come from events such as stress or bathing in too much sun.

White tea benefits and diabetes!

Studies show that it may reduce blood sugar, which can in turn help reduce the symptoms of diabetes. I hope more research is done in this area to reveal even more benefits!

Fights virus and promotes stronger bones!

Do to the high levels of catechins white tea has earned a great antibacterial reputation. This makes it a great immune system booster that can guard against a whole range of airborne viruses and disease causing bacteria. White tea benefits those who suffer with HIV, and can help aid in the prevention of deadly pneumonia.

Drinking white tea (as well as all tea types) can mean stronger bone density one study has shown. People who consumed tea had stronger bones than people who did not consume tea.

White tea also fights plague and can help maintain a cavity-free smile.

White Tea Antioxidants!

Antioxidants are nutrients that protect the body from damage by free radicals. Free radicals are nasty things that go around wreaking havoc on your body, damaging DNA and accelerating aging. Antioxidants stop them up and neutralize them. White tea is loaded with these protective nutrients.

Lower Blood Pressure!

Studies show that white tea can thin the blood and improve artery function. It helps lower high blood pressure and maintains a healthy one. By promoting strong and healthy blood vessels, white tea guards against the ravages of stroke.

Lower Cholesterol!

Catechins, another group of antioxidants, have been found to reduce cholesterol, and white tea is teeming with them. Cholesterol is a special type of fat and is necessary for health. There is good cholesterol and bad cholesterol, and white tea increases the good while decreasing the bad. This helps prevent hardening of the arteries and blockage of blood flow.

Antibacterial & Antiviral!

White tea is a natural killer of bacteria and viruses. The antioxidants so abundant in white tea tone the entire immune system, providing protection against a variety of invaders and a wide range of diseases. Its helps guard against the common cold and flu, and can ease the symptoms of HIV.

Healthy Teeth and Gums!

White tea contains small amounts of fluoride and other nutrients which keeps the teeth strong and healthy. It also kills the bacteria which causes plaque, tooth decay, and bad breath.

Other Health Benefits

White tea may or may not aid in weight-loss. Studies suggest tea may increase metabolism and encourage the body to burn more fat, but a balanced diet and regular exercise are more likely to produce results. Still, adding white tea to your weight-loss plan can’t hurt.

By now you can see that white tea has a great range of effects on the body and a tremendous number of benefits to your health. Its supreme power is in preventing disease and disorder.

It is a perfect tonic and one of Nature’s great gifts. I encourage you to add it to your life. for your good health!

However, I hope that the readers know about the benefits of white tea.

Scientists have managed to successfully engineer small functioning livers from human liver cells in a laboratory setting. They say this is the first step towards creating functioning livers for transplantation. They now plan to determine whether the livers will function properly when transplanted into an animal model...

Click here for details…http://liberationwellnessblog.com/2010/10/25/julie-burns/

Julie H. Burns, Registered Dietician Julie H. Burns, MS, RD, CCN is founder of SportFuel and Eat Like the Pros®, both located in the Chicago suburbs.

SportFuel is an integrative nutrition consulting firm, while Eat Like the Pros is an organic meal delivery service.

Julie’s past and current clients include the Chicago Blackhawks hockey team, Chicago White Sox baseball team, Chicago Bears football team, Chicago Bulls basketball team, Northwestern University’s varsity teams, Next Level Performance and individual pro and elite athletes.

 

According to my last blood work, I have managed to reduce my total cholesterol to well within normal range (wooohooo!). I do, however, still need to increase my good cholesterol. So I exercise and make sure I get plenty of omega-3 fatty acids.

I usually add some Flaxseed to most of my green smoothies but the following recipe for a yummy and very filling breakfast shake has an extra large load of it.
I use beveri Golden Flaxseed that I buy at my local store. It comes already finely milled and is convenient and easy to add to all kinds of recipes. But there are many other companies that offer all kinds of flaxseed products that work just as well.

This recipe makes approximately one liter of (O)Mega Banana Breakfast Shake but the ingredients can be halved to make less.

• 1 cup of milk, soy milk, rice milk, almond milk, or any kind of other milk you prefer
• 2 heaping tablespoons of flaxseed
• 1 apple
• approximately 2 in. of whole pineapple
• 2 bananas

Depending on how ripe your fruit is, you will likely not need any sweetener but it can be added to taste.
Include the core of the pineapple if you have a Vitamix® machine. Eliminate the core if you think your blender can’t handle it.
Add all liquid ingredients first. If you have a Vitamix® machine, use the usual “turn machine on and quickly increase speed to Variable 10, then to High” instructions. Blenderize until you have a smooth consistency.

Enjoy!

Drs Youcai Tang and Anping Chen of St Louis University have found the route by which curcumin, the active ingredient in the spice turmeric, protects the liver against damage that may occur in obesity and type 2 diabetes.

Obesity and type 2 diabetes are often associated with elevated levels of a hormone called leptin. This abnormally high level of leptin leads to the liver laying down more collagen than normal and so becoming more fibrous, a condition called liver fibrosis. The mechanics are that the high leptin activates particular liver cells called hepatic stellate cells.

Adding curcumin to this situation altered the expression of a protein and genes that prevented these liver cells from being activated, thereby preventing the fibrosis from occurring.

The study by Tang and Chen was an exploration of the mechanics involved, in a lab test, so though this showed how curcumin works it did not investigate what dose was required to produce such protective effects within humans.

Turmeric is a member of the ginger family and is used in curries. It is also used as an alternative to saffron to give the same colour at a much lower price.

Yet another study finds a potential benefit for curcumin, one of the active constituents in the spice, turmeric. In this test tube study, they found a mechanism that explains how it may be of benefit in treating a fatty liver disease called non-alcoholic steatohepatitis (NASH). This is a disease that can develop in people who are obese, have type 2 diabetes and is sometimes seen in people living with hepatitis C infection. It appears to interfere with the activity of a molecule, leptin, that, when levels are increased, can causes stellate cells to increase production of molecules (collagen) that result in scarring (fibrosis) of the liver. They also observed other potential mechanisms for action for curcumin.

As the authors say, it is about time for some clinical studies among humans! It is a safe, well-characterized agent and many humans have been using it for a long time. Does it work? Should it be prescribed?

Curcumin, a chemical that gives curry its zing, holds promise in preventing or treating liver damage from an advanced form of a condition known as fatty liver disease, new Saint Louis University research suggests. Curcurmin is contained in turmeric, a plant used by the Chinese to make traditional medicines for thousands of years...

WASHINGTON (AP) — U.S. drugmaker Pfizer Inc. announced Friday it would recall 38,000 bottles of its blockbuster cholesterol drug Lipitor due to an unpleasant odor, the third recall this year related to the problem.

The drugmaker said the latest recall was triggered by two consumer complaints about a musty or moldy odor on Lipitor bottles, which are made by an outside company in Puerto Rico.

Pfizer has recalled over 360,000 bottles of Lipitor in the last three months because of the issue. The company recalled 140,000 bottles in August and another 191,000 earlier this month.

Friday’s action affects two product lots.

Similar complaints have triggered multiple recalls by competitor Johnson & Johnson in the past year. While patients have reported nausea and diarrhea after using those products, the risk of serious harm is remote, according to a memo from the Food and Drug Administration.

As with the J&J recalls, Pfizer said the issue was caused by trace amounts of a chemical called 2,4,6-tribromoanisole, which is used to treat wooden pallets often used to store and ship bottles.

Pfizer said its inspectors found the chemical in packaging materials and wooden pallets at the Puerto Rican plant which supplies its bottles.

“We have identified the source of the odor and we are enacting rigorous measures to prevent odor-related issues going forward,” the company said in a statement.

The company warned that there could be additional recalls of products previously shipped from the plant. However, no bottles have tested for the odor since changes were made in August, according to Pfizer.

“We have taken action to preserve product quality and patient trust,” said company spokesman Ray Kerins. He added that any Lipitor user who encounters the odor can have their bottle replaced at the pharmacy at no charge.

Lipitor is the best-selling prescription medication in the U.S., with $7.5 billion in sales last year, according to health care data firm IMS Health.

J&J has seen its reputation battered in the past year over more than a dozen product recalls. Five of those actions involved odor issues reported with Tylenol, Benadryl and other household brands.

(Copyright 2010 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)

It’s National Oatmeal Day, which can only be a good thing: the breakfast food helps lower chol

 

This week many of you will be carving pumpkins, making pretty or scary Jack-o-Lanterns.  Before you throw away the seeds, read these tasty recipes and mix up a batch of some fresh pumpkin seeds to enjoy as neutral on ALL steps of MM.

This first recipe I found on simplyrecipes.com for good ole’ fashioned roasted pumpkin seeds. Simple to make, delicious to enjoy:

Ingredients:

• One medium sized pumpkin
• Salt
• Olive oil

Method:

1. Preheat oven to 400 degrees F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add about 1 tsp of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed or eat whole.

 

A twist on the original…here’s a recipe for SPICY pumpkin seeds from busycooks.about.com:

Ingredients:

• 2  cups raw pumpkin seeds
• ¼ cup butter, melted
• ½ tsp. Tabasco sauce
• 1 tsp. cayenne pepper
• ½ tsp. cumin
• 1 Tbls. Chili powder

 

Preparation:

Prepare pumpkin seeds as in Step 1 of recipe 1 and place pumpkin seeds  in a large bowl.  In a small bowl, mix together melted butter, Tabasco sauce, cayenne pepper, cumin, and chili powder.  Toss the pumpkin seeds and seasoned butter together in the large bowl.  Spread the coated pumpkin seeds  on an ungreased cookie sheet. Bake at 300 degrees F for 35-45 minutes until golden brown and crisp, stirring seeds once halfway through baking. Store in an airtight container.

 

And last, but not least… the sweet and salty pumpkin seed (my personal favorite!) found on realsimple.com:

Ingredients:

• 2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
• 2 tablespoons salted butter
• 3 packets of Splenda
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon

 

Directions:

1. Heat oven to 300 degrees F. Spread seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes.
2. Increase oven temperature to 350 degrees. In a large bowl, toss the seeds with the butter, Splenda, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.