What is really in your tea?

The ancient Chinese tradition of drinking tea dates back thousand of years to the early Chinese dynasties and aristocrats who drank the beverage for its medicinal properties. In ancient times, leaves from the Camellia Sinensis (the tea plant) were either ground into a powder or placed as loose leaves directly into water to infuse it with herbal essence. Unfortunately, modern day tea is nothing like the unadulterated version of old tea. Many of today’s tea brands are operating under the guise of providing health benefits and promoting clean living, but are actually laden with pesticides, toxins, artificial ingredients, added flavors and GMOs.

Conventional Teas – An Abundance of Pesticides

Did you know that most tea is not washed before it is put it into bags? That means if the tea was sprayed with cancer-causing pesticides, those pesticides go directly into your cup. And this is the reason why tea is on my organic shopping priority list. To prove this point, here are some shocking facts about one of the most well-known tea brands – Celestial Seasonings.

A recent third-party analysis by Glaucus Research found that 91 percent of Celestial Seasonings tea tested had pesticide residues exceeding the U.S. limits. For example, Sleepytime Kids Goodnight Grape Herbal contained 0.26 ppm of propachlor, which is a known carcinogen under California’s Propsition 65.

The “Wellness” tea line was found to contain traces of propargite, also a known carcinogen and developmental toxin. The FDA has already issued two warning letters to Celestial Seasonings in regard to poor quality control. Imagine what happens when pesticide-laden tea is steeped in boiling water.

If grocery store brands don’t provide a clean option for you, perhaps a high-end loose leaf tea would circumvent some of the issues of grocery store brands. Right? Wrong! Take Teavana, which is found in malls across North America for example. Teavana taps into tea culture with the “Teavana Experience.” Convincing their employees to take customers on a sensory journey – they open a huge canister of loose leaf tea and wave the top of the canister so you can smell the tea – touting all of the wonderful health benefits of tea complete with samples and manipulative demonstrations that end in an expensive visit to the tea shop. Is all the extra money worth it? Are customers getting a superior tea product? No.

Teavana tea was tested by an independent lab and 100 percent of it was found to contain pesticides. One tea in particular, Monkey Picked Oolong, contained 23 pesticides. 77 percent of the teas would fail European Union pesticide import standards, and would be banned from import. 62 percent of the teas tested contained traces of endosulfan, a pesticide that has been banned by the U.S., China, the E.U., and 144 other countries because it has been linked to impaired fertility and could harm unborn babies.

Teas Can Contain Artificial Flavoring, Natural Flavors, and Hidden GMOs

Furthermore, a majority of Teavana teas contain added flavor – specifically “artificial flavoring.” If their tea is so high end, why would they be adding ingredients produced by fractional distillation and chemical manipulation of various chemicals like crude oil or coal tar? Coal tar in my tea? No, thanks.

Many popular tea brands get away with using the ingredient “natural flavors” to trick the consumer into thinking they are buying better, cleaner ingredients; however companies are just covering up the inferior taste and low quality of their tea. Fortunately, there are brands that are putting the kibash on the use of natural flavors and using all real ingredients. I was happy to learn that Ahmed Rahim, CEO of Numi Tea is just as disgusted by this ingredient as I am. He said to me “You can breakdown anything that is found in nature and if it ends up tasting like the flavor you wish to use – you can add it to any product and call it NATURAL FLAVOR on the ingredient label. It could come from a stone in the ground and you’d never know.” This is why when I see the words “natural flavor” listed on a label – I put the product down and run far far away. I want to know what I am eating! Don’t you?

Additionally, the added risk of consuming possible GMOs is not something many people think about when consuming teas. Before this investigation and witnessing tea companies using modified corn starch and soy lecithin in tea (additives likely made from genetically engineered corn and soy), I didn’t think about it either! I can’t imagine having a serious soy allergy, considering all the places companies try to hide it.

Why The Tea Bag & Packaging Matters

A recent article in The Atlantic discusses the “silky sachet” and “luxurious mesh bags” that hold loose leaf teas (like in brands Tea Forte and Mighty Leaf). Turns out, these modern day bags meant to showcase the tea leaves, are made of plastic.

PLA (polylactic acid) is a (likely GMO) corn-based tea bag material that has attracted major tea companies due to its nice look and its claims of biodegradability. Terms like “silky sachets” and “corn-based biodegradable tea bags” mislead customers into believing a product is more natural and sustainable than it really is. While the processing for PLA removes all traces of genetic material, it is still made with genetically modified corn. Although the actual tea bag is not an ingredient like teas and herbs, it is an element that is put into boiling water.

According to The Atlantic, tea bags are most commonly made from food grade nylon or polyethylene terephthalate (PET) which are two of what’s considered the safest plastics on the scale of harmful leaching potential. However, Dr. Mercola disagrees, he states:

“While these plastics are generally considered among the safest in terms of leaching potential, the molecules in these plastic tea bags may still in fact break down and leach out when steeped in boiling water…” Well, isn’t that how tea is prepared?

Another temperature consumers need to worry about in tea is the “glass transition” temperature. Here’s the science behind the glass transition temperature or, Tg, and why it becomes dangerous according to The Atlantic:

“That is the temperature at which the molecule in certain materials such as polymers begin to break down. As a rule, the Tg of a material is always lower than the melting point. In the case of PET and food grade nylon (either nylon 6 or nylon 6-6), all have a Tg lower than the temperature of boiling water. For example, while the melting point of PET is 482 degrees Fahrenheit, the Tg is about 169 degrees. Both nylons have a lower glass transition temperature than PET. (Remember that water boils at 212 degrees.) This means the molecules that make up these plastic tea bags begin to break down in hot water.”

So, while the plastic itself won’t melt in your tea, the glass transition temperature could potentially leak out harmful phthalates if there are such things in your tea. Another thing to worry about is that some of the newer tea bags are made with a variety of plastics. Some plastics are nylon, some are made of viscose rayon, and others are made of thermoplastic, PVC or polypropylene.

Beware of paper tea bags too, which can be worse than plastic tea bags.

GET THIS: Many paper tea bags are treated with epichlorohydrin, a compound mainly used in the production of epoxy resins. Considered a potential carcinogen by the National Institute for Occupational Safety and Health2 (NIOSH), epichlorohydrin is also used as a pesticide. When epichlorohydrin comes in contact with water, it hydrolyzes to 3-MCPD, which has been shown to cause cancer in animals. It has also been implicated in infertility (it has a spermatoxic effect in male rats) and suppressed immune function.

So what do you do the next time you want a cup of tea? Antioxidant rich teas aren’t going to do much to counterbalance the chemicals, additives and artificial flavorings in today’s modern teas.

First, I recommend looking at this chart below to see how your favorite tea brand stacks up:

And then when brewing and picking out the safest tea remember these tips:

1. Choose an organic & non-GMO certified brand of tea. (My favorites are Numi, Traditional Medicinals, and Rishi Tea (loose leaf)).

2. Check the ingredient list on the back of the tea package to make sure there are no added flavors, GMO ingredients like soy lecithin and corn starch added to the tea leaves.

3. Make sure the brand you buy uses a safe form of packaging material or buy loose leaf tea and use astainless steel or glass tea strainer. Have the company verify that bags do not contain epichlorophydrin, and avoid plastic tea bags all together. (Numi and Traditional Medicinals are some of the only brands I trust in this category because they have publicly stated they do not use this harmful ingredient or GMO packaging and are Non-GMO Project verified.) 

4. The majority of restaurants use some of the most pesticide ridden tea and brands that have harmful packaging like Celestial Seasonings, Lipton, Bigelow, etc. Don’t fall victim to this. Bring your own tea when eating out or going to restaurants and ask for pot or cup of boiling water (remember to leave a good tip if you do this). I even do this at Starbucks because I like to vote with my dollars and not buy tea brands that are harmful. If you drink iced tea, brew your own at home and carry an insulated water bottle with you.

5. Remember these temps and times for brewing the perfect cup of tea

If you know someone who loves to drink tea, please share this post with them. I was just as shocked as you probably are about all of this craziness – knowing what’s in our tea and what we put in our body matters! Let’s change the world together.

Feeding garlic to cows could help cut global warming (but your milk might taste odd)

Feeding garlic and oats to belching cows could be the answer to slash global warming.

Welsh farmers will be asked to try out new diets on their livestock to cut the amount of methane their burping releases into the atmosphere. 

It comes after scientists found mixing some unusual foods into cattle and sheep feed could cut the stinky emissions from animals by as much as a quarter.

Farm animals currently produce four per cent of the world's total greenhouse gas emissions, and it's thought the new diets could cut that to three per cent.

The research by Aberystwyth, Bangor and Reading universities  involved measuring the amount of methane burped out by farm  animals in specially designed polytunnels.

The teams tried out different diets while measuring gas coming from the animals' mouths into the air in the tunnels. They discovered the emissions could be reduced by a combination of different feedstuffs, special rations and additives.

Now it's hoped trials being held at Bangor could persuade farmers to change the source of their animals' diet.

Professor Jamie Newbold, of Aberystwyth, said the research looked 'promising'. But he admitted there could be side effects as scientists still work out how much of an effect the garlic extract has on the actual taste of beef and milk.

He hopes the climate change-busting diets could also improve profits for farmers as it's believed the new feeds could also improve beef production and boost milk yield.

More...

• All the latest from the Copenhagen Climate Conference...

Only around 20-25 per cent of the energy in livestock diets ends up in meat or milk, with the rest lost as urine, faeces and emissions.

Prof Newbold and his colleagues spent most of the summer on their research. They will now look into breeding new plants and feed with high sources of fat and sugar, as well as dietary additives such as garlic extract.

The professor said: 'We are feeding them with new 'naked' husk-less oats which are high in fat and reduce the emissions. We're keeping Wales' reputation of producing natural products without chemical additives, and trying to improve the green credentials of the country. We are hoping to be partners with farmers. 

'Whether farmers take it up is something we are looking at.'

The Assembly Government's aims to create a carbon-neutral farming industry in Wales by 2020.

The scientists' research attracted a £750,000 grant from the Department for Environment, Food and Rural Affairs. It helped the Aberystwyth and Bangor Universities' Research and Enterprise Partnership to exceed its £11m target for generating research income.

Professor Merfyn Jones, vice- chancellor of Bangor University, said: 'The Partnership is clearly contributing towards the aspiration for Wales to be internationally recognised for its research excellence.

'It is attracting high calibre researchers and is creating a thriving research community that is nurturing future academic strength in mid and North Wales. It's undertaking research with impact that is contributing to the economic, social and cultural fabric of Wales and the wider world.'

Read more: http://www.dailymail.co.uk/sciencetech/article-1234419/Feeding-garlic-cows-help-cut-global-warming-milk-taste-odd.html#ixzz2cfdRExuX
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six benefits of garlic

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Buffalo meat: super food

Sinatra's Super Foods: Buffalo

by Dr. Stephen Sinatra

Filed Under: Food and Nutrition, Super Foods, Heart Health

Last Reviewed 12/26/2012

Did you know that it is against the law to inject buffalo with hormones? Well, it is. And that means that any buffalo meat you eat won't be laced with bovine growth hormone.

Add to that the fact that buffalo is an excellent source of muscle-building and hunger-satiating protein with only a fraction of the saturated fat in other meats, and it's easy to see why buffalo is my top red-meat choice when it comes to heart-healthy eating.

Free-range or grass-fed buffalo is also a great source of heart-protective omega-3 essential fatty acids, which help to counter plaque buildup and rupture, reduce arterial inflammation, and thin the blood. In addition, grass-fed buffalo contains higher levels of the two powerful antioxidants beta-carotene and selenium as well as more iron than conventional beef.

If there is any downside to buffalo, it's that it can be a little expensive compared to other meats. But with buffalo I find that a little goes a long way, with about a 2-ounce serving leaving me feeling totally satisfied. There are many online sources for grass-fed buffalo meat, such as Gem Farms Buffalo at www.gemfarmsbuffalo.com.

Bullish On Buffalo

Since buffalo is so low in saturated fat (a real heart-health plus), it can dry out easily during cooking. You can counter this by adding a little heart-healthy olive oil during the cooking process to keep the meat moist. Also, cuts from the harder-working muscles of the animal, such as chuck, round, or rump roasts, can be a bit tough or have a gamey flavor.

My favorite cut is the tenderloin and I love to grill it up medium-rare. Then I slice it very thin and place it on top of a salad that is half arugula leaves and half spinach and other organic greens. Finally, I drizzle a little extra virgin olive oil over both the meat and the salad and add sea salt and pepper to taste. The juices from the buffalo meat mix with the olive oil and create the perfect salad dressing.

Ground buffalo is another (and more economical) way to enjoy this healthy red meat. Use it to replace the beef in your chili and meat sauce recipes. (Get more heart-healthy recipes.) Or brown some ground buffalo, throw together the following seasoning mix, and build a better taco.

Homemade Mexican Seasoning Mix

Store the following mix of seasonings in a jar until needed. To use, brown 1 pound of meat and drain off excess fat. Add ½ cup of water and 2 tablespoons of seasoning mix. Stir over medium heat until slightly thickened.

• 4 Tbsp. chili powder
• 2 Tbsp. red paprika
• 2 Tbsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. salt or salt substitute
• 2 tsp. cumin
• ½ tsp. ground cayenne

Makes enough to season six pounds of meat

Read more: http://www.drsinatra.com/sinatra-super-foods-buffalo/#ixzz2bJMJswe8

The 20 Health Benefits of REAL BUTTER

The 20 Health Benefits of REAL BUTTER:






1. Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health.
2. Contains lauric acid, important in treating fungal infections and candida.
3. Contains lecithin, essential for cholesterol metabolism.
4. Contains anti-oxidants that protect against free radical damage.
5. Has anti-oxidants that protect against weakening arteries.
6. Is a great source of Vitamins E and K.
7. Is a very rich source of the vital mineral Selenium.
8. Saturated fats in butter have strong Anti-Tumor and Anti-Cancer properties.
9. Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder, and immunity booster
10. Vitamin D found in butter is essential to absorption of calcium.
11. Protects against tooth decay.
12. Is your only source of an anti-stiffness factor, which protects against calcification of the joints.
13. Anti-stiffness factor in butter also prevents hardening of the arteries, cataracts, and calcification of the pineal gland.
14. Is a source of Activator X, which helps your body absorb minerals.
15. Is a source of iodine in highly absorbable form.
16. May promote fertility in women.
17. Is a source of quick energy, and is not stored in our bodies adipose tissue.
18. Cholesterol found in butterfat is essential to children's brain and nervous system development.
19. Contains Arachidonic Acid (AA) which plays a role in brain function and is a vital component of cell membranes.
20. Protects against gastrointestinal infections in the very young or the elderly.

 

Butter is a traditional fat that has been consumed for thousands of years in cultures all over the world. When the anti-saturated fat campaign started in the US, many people stopped using butter and switched to margarines made from hydrogenated vegetable oils, high in trans-fatty acids. Trans-fatty acids are now banned in some European countries, and food manufactures in the U.S. must list all trans-fats used in their products as people seek to avoid them.

Butter is rich in short and medium chain fatty acids, including even small amounts of lauric acid. It is rich in antioxidants as well, in the form of beta carotene, vitamin E, and selenium. It is one of the best sources of vitamin A. Because living grass is richer in vitamins E, A, and beta-carotene than stored hay or standard dairy diets, butter from dairy cows grazing on fresh pasture is also richer in these important nutrients. The naturally golden color of grass-fed butter is a clear indication of its superior nutritional value. (Searles, SK et al, "Vitamin E, Vitamin A, and Carotene Contents of Alberta Butter." Journal of Diary Science, 53(2) 150–154.)

By nature, cows are grazing (grass-eating) animals. 85–95% of dairy cows today are raised in confinement on a diet of grain, particularly corn, because it is far more cost-efficient for agribusiness. This grain-based diet can cause changes in the ph in cows, creating many abnormal physiological conditions in the cow which can increase the need for the use antibiotics. Many of these dairy cows are fed a variety of growth hormones to increase milk production. Most grocery store shelves offer the dairy products from these types of cows. Butter from grain-fed cows is very high in the omega-6 fatty acids, of which most people are consuming too much due to the high amounts of omega 6 vegetable oils and foods in the US diet. The omega-3 fatty acids in most conventional dairy products today are very low, and most people are dangerously deficient in them. Milk from grass-fed cows has a much higher content of omega-3 fatty acids.

The CLA Advantage
Conjugated Linoleic Acid (CLA) is a naturally occurring free fatty acid found mainly in meat and dairy products in small amounts. CLA was discovered by accident in 1978 by Michael W. Pariza at the University of Wisconsin while looking for mutagen formations in meat during cooking. The most abundant source of natural CLA is the meat and dairy products of grass-fed animals. Research conducted since 1999 shows that grazing animals have from 3–5 times more CLA than animals fattened on grain in a feedlot. Simply switching from grain-fed to grass-fed products can greatly increase your intake of CLA. (Dhiman, T. R., G. R. Anand, et al. (1999). "Conjugated linoleic acid content of milk from cows fed different diets." J Dairy Sci 82(10): 2146–56.)

Good butter made from the milk of cows grazing on grass is hard to find these days. Some of the best butter found anywhere in the world: all from the milk of grass-fed cows. Good butter from grass-fed cows is very distinct in its rich yellow color, due to high amounts of beta carotene.

The Role of Muscle in Weight Loss

    

 

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January 16, 2012

Trainer: Dr. Michael Colgan

With so many people who would like to lose weight, there is a great need for health professionals to properly guide these people through the process. Dr. Michael Colgan, world-renowned research scientist, has provided nutrition and training programs for thousands of people, and is director of his eponymous Colgan Institute, a consulting, educational and research facility concerned with the effects of nutrition and exercise on athletic performance, along with prevention of chronic degenerative disease, and prevention of degeneration of the brain. Listen in as he discusses the importance of retaining lean muscle mass while losing weight, and why muscle just might hold the secret to successful and healthy weight loss for anyone embarking on the journey.

 www.fatbgone.org