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"Nature Cures Cancer" - Here are 10 examples
http://bit.ly/1k1N4Bg
By Dr. Mercola
Green tea, prized for many generations in China, Japan and
even Britain, has made a name for itself in the US, where many now
drink it daily due to its many associated health benefits.
However, while green tea is recognized as an abundant source
of epigallocatechin-3-gallate (EGCG), a catechin polyphenol, and
other antioxidants, not all green teas are created equal.
If you’re drinking green tea hoping to increase your
antioxidant levels, you should know that some green tea brands
contain very little antioxidants, while others may contain
significant amounts of lead.
One Variety of Tea Tested Contained Almost No EGCG
EGCG is easily the most talked-about green tea compound. As
one of the most powerful antioxidants known, the health benefits
of EGCG include a lower risk of heart attack and stroke, glaucoma,
high cholesterol and more. Several studies have also found that
EGCG can improve exercise performance, increase fat oxidation, and
may help prevent obesity, as it’s known to have a regulatory
effect on fat metabolism.
If you drink green tea, you probably assume you’re getting a
healthful dose of EGCG with each cup, but new research shows
that’s not necessarily the case. An analysis of the strength and
purity of more than 20 green tea products by ConsumerLab.com
found that EGCG levels in bottled green tea can range from just 4
milligrams (mg) per cup to 47 mg, while brewable green tea (from
tea bags, loose tea or a K-cup) contained levels ranging from 25
mg to 86 mg per serving.
One variety, bottled Diet Snapple Green Tea, reportedly
contained almost no EGCG, while Honest Tea Green Tea with Honey
contained only about 60 percent of the 190 mg of catechins claimed
on the label. Added sugars or artificial sweeteners were also
common in the bottled tea brands.
This Type of Green Tea Contained the Most Antioxidants
Green tea brewed from loose tea leaves appeared to offer the
most potent source of antioxidants like EGCG. One variety, Teavana
contained 250 mg of catechins per serving; green tea sold in bags
from brands like Lipton and Bigelow contained lower levels,
although represented a more cost-effective alternative.
The different tea brands also varied significantly in the
amount of caffeine the products contained. While some contained
virtually none, others contained 86 mg per serving, which is
similar to the amount of caffeine in a regular cup of coffee.
One green tea supplement even contained 130 mg of caffeine in
a single capsule, which is more than is found in a cup of coffee!
But higher antioxidant levels is only one reason why you may want
to choose loose tea over bags
Some Tea Bags May Leach Hazardous Compounds Into Your Tea
Some tea bags are made with synthetic polymers, such as nylon,
thermoplastic, PVC or polypropylene. While these compounds have
high melting points, the temperature at which the molecules in
polymers begin to break down is always lower than the melting
point, which could allow the bags to leach compounds of unknown
health hazards into your tea when steeped in boiling water.
Paper tea bags are also potentially problematic, as they are
frequently treated with epichlorohydrin, which hydrolyzes to 3-
MCPD when contact with water occurs. 3-MCPD is a carcinogen
associated with food processing that has also been implicated in
infertility and suppressed immune function. I recommend purchasing
tea from manufacturers who can certify that their tea bags do not
contain epichlorohydrin, and avoid plastic tea bags.
Alternatively, you can opt for loose tea instead.
Why Your Green Tea Should Come From Japan, Not China
Green tea plants are known to be especially effective at
absorbing lead from the soil, which is then taken up into the
plant’s leaves. Areas with excessive industrial pollution, such as
China (where nearly 90% of the world’s green tea is produced), may
therefore contain substantial amounts of lead.
According to the ConsumerLab.com analysis, tea from brands
like Lipton and Bigelow contained up to 2.5 micrograms of lead per
serving compared to no measurable amounts in Teavana brand, which
gets its tea leaves from Japan.
While the lead in the tea leaves is not thought to leach very
effectively into the tea you end up drinking, if you’re consuming
Matcha green tea, one of my favorites, it’s especially important
that it comes from Japan instead of China. Matcha tea contains the
entire ground tea leaf, and can contain over 100 times the EGCG
provided from regular brewed green tea.
That said, because you’re consuming the entire leaf, you want
to be sure it comes from a non-polluted, high-quality source. The
best Matcha green tea comes from Japan and is steamed, rather than
roasted or pan-fried. As a result, Matcha green tea retains all
the nutrient-rich value possible from the tea leaf, without
additives or contaminants.
A Word of Warning About Fluoride in Tea
Both black and green teas are naturally high in fluoride, even
if organically grown without pesticides. This is because the plant
readily absorbs fluoride thorough its root system, including
naturally-occurring fluoride in the soil. According to fluoride
expert Jeff Green, there are reports of people who have developed
crippling skeletal fluorosis from drinking high amounts of iced
tea alone.
If you live in an area with fluoridated drinking water, as the
majority of Americans do, then you could be getting a double dose
of fluoride when you drink tea. When selecting tea of any kind, it
should preferably be organic (to avoid pesticides) and grown in a
pristine environment because, as mentioned, tea is known to
accumulate fluoride, heavy metals and other toxins from soil and
water, so a clean growing environment is essential to producing a
pure, high-quality tea.
What Does the Research Say About Drinking Tea?
Although I still believe pure water should make up the
majority of your daily fluid intake, high-quality tea has numerous
health benefits to offer, which vary by type. In addition to
Matcha tea, I personally enjoy Tulsi tea (aka Holy Basil tea),
which is a powerful adaptogenic herb that provides important
therapeutic benefits. There is also growing evidence that the
polyphenols in tea, including EGCG and many others, may be
protective against cancer. Beyond this, the beneficial properties
in tea have been known to:
Neutralize the effects to your body of harmful fats and
oils
Inhibit bacteria and viruses
Improve digestion
Protect against oxidation in your brain and liver
Help promote healthy gums
Drinking tea has also been linked to:
Improved mental alertness and slowing of brain-cell degeneration
Reduced blood pressure
Protection against type 2 diabetes
Lower blood cholesterol and triglyceride levels
Lower risk of breast, colon, lung, ovarian and prostate cancers
Reduced risk of heart attack and stroke
How to Brew the Perfect Cup of Loose-Leaf Tea
Choosing high-quality tea is extremely important. As the
ConsumerLab.com analysis showed, the type of tea you purchase
can make all the difference in the amount of beneficial antioxidants
it contains, with loose-leaf teas appearing to provide the most.
There is an art to brewing tea using loose tea leaves, but once
you find your sweet spot you may never go back to bagged tea
again. Here are a few simple guidelines for making the perfect cup
of tea:
Bring water to a boil in a tea kettle (avoid using a non-
stick pot, as this can release harmful chemicals when heated)
Preheat your teapot or cup to prevent the water from
cooling too quickly when transferred. Simply add a small amount
of boiling water to the pot or tea up that you’re going to steep the
tea in. Ceramic and porcelain retain heat well. Then cover the pot
or cup with a lid. Add a tea cozy if you have one, or drape with a
towel. Let stand until warm, then pour out the water
Put the tea into an infuser, strainer, or add loose into
the tea pot. Steeping without an infuser or strainer will produce
a more flavorful tea. Start with one heaped teaspoon per cup of
tea, or follow the instructions on the tea package. The robustness
of the flavor can be tweaked by using more or less tea
Add boiling water. Use the correct amount for the amount
of tea you added (i.e. for four teaspoons of tea, add four cups of
water). The ideal water temperature varies based on the type of
tea being steeped:
White or green teas (full leaf): Well below boiling
(170-185°F or 76-85°C). Once the water has been brought to a boil,
remove from heat and let the water cool for about 30 seconds for
white tea and 60 seconds for green tea before pouring it over the
leaves
Oolongs (full leaf): 185-210°F or 85-98°C
Black teas (full leaf) and Pu-erhs: Full rolling boil
(212°F or 100°C)
Cover the pot with a cozy or towel and let steep. Follow
steeping instructions on the package. If there are none, here are
some general steeping guidelines. Taste frequently as you want it
to be flavorful but not bitter:
Oolong teas: 4-7 minutes
Black teas: 3-5 minutes
Green teas: 2-3 minutes
Once the desired flavor has been achieved you need to
remove the strainer or infuser. If you're using loose leaves, pour
the tea through a strainer into your cup and any leftover into
another vessel (cover with a cozy to retain the heat)
Thank You Dr. Mercola
God Bless Everyone & God Bless The United States of America.
Larry Nelson
42 S. Sherwood Dr.
Belton, Tx. 76513
cancercurehere@gmail.com
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