Thursday, November 25, 2010

Tava Tea: An Amazing Weight Loss Tea

 You may have heard a lot of controversy regarding weight loss supplements. Inferior quality of ingredients, which may work against your health, are the main reason behind these controversies.

Tava Tea

Long established and respectable weight loss product uses high quality blend and unprocessed ingredients, makes it far superior from its competitors. Its countless health benefits are experienced by drinkers of this amazing tea.

Some of the benefits you get from drinking Tava Tea

Good ource of antioxidants
Excellent anti-aging remedy
Shed excess pounds effectively
Beautifies your skin

Main Ingredients of Tava Tea

Green Puerh

This ingredient can rid you of unpleasant problems such as bloating and flatulence. It keeps your cholesterol levels in check and at the same time boosts your metabolism.


One of the remarkable properties of oolong tea is that it heals skin problems such as acne, clears your complexion eliminates some skin problems like eczema. It also strengthens your teeth.

Green Sencha

We encounter stress everyday and green sencha is very good at regulating blood pressure and reducing stress levels. It has great anti-bacterial properties and will lower your risk of suffering from cancer.

Combine these three ingredients in the right proportion and you'll get something that far surpasses other tea blends.

The manufacturer is so confident of the benefits this product can deliver that's why they're offering a 180 days money back guarantee.

For a limited time, Tava Tea is offering a 39% discount and offers free shipping worldwide.

Click here to learn more about Tava Tea.

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Tuesday, November 23, 2010

Fruits and Vegetables May Prolong Your Life

Study Shows Foods Rich in Antioxidants May Reduce the Risk of Death

By Jennifer Warner
WebMD Health News

 Nov. 22, 2010 -- Eat your veggies and you may live longer, a study suggests.

The study shows that eating foods rich in antioxidants, like vegetables and fruits, fights disease and may prolong life.

Researchers found that people with the highest levels of the antioxidant alpha-carotene in their blood had a 39% lower risk of death from any cause, including heart disease and cancer, than those who had the lowest levels of the antioxidant during the 14-year study.

"These findings support increasing fruit and vegetable consumption as a means of preventing premature death," write researcher Chaoyang Li, MD, PhD, of the CDC and colleagues in the Archives of Internal Medicine.

Alpha-carotene is part of a group of antioxidants known as carotenoids, which also includes beta-carotene and lycopene. Vegetables particularly high in alpha-carotene include yellow-orange vegetables, such as carrots, sweet potatoes, pumpkin, and winter squash, and dark green vegetables, such as broccoli, green beans, green peas, spinach, turnip greens, collards, and lettuce.

Although previous studies have suggested eating more fruits and vegetables is associated with a lower risk of disease, studies have not shown that taking beta-carotene supplements reduces the risk of dying from heart disease or cancer.

Researchers wanted to see if other carotenoids may also play a role in reducing the risk of disease.

Reduced Risk of Death

In this study, researchers looked at the relationship between blood levels of alpha-carotene and the risk of death in 15,318 adults who participated in the Third National Health and Nutrition Examination Survey
Follow-up Study.

The participants provided blood samples between 1988 and 1994 and were followed through 2006.

The results showed the risk of dying during the follow-up period was consistently lower in people with higher levels of alpha-carotene in the blood. The protective effect of alpha-carotene also increased as blood levels of the antioxidant increased.

For example, compared with people with the lowest levels of alpha-carotene (between 0 and 1 microgram per deciliter) the risk of death was 23% lower among those who had concentrations of between 2 and 3 micrograms per deciliter. The risk of death was 39% lower among those with the highest levels of alpha-carotene in their blood (9 micrograms per deciliter or higher).

Researchers say higher levels of the antioxidant were also linked to a lower risk of dying from cardiovascular disease or cancer as well as from any other cause.

They say alpha-carotene is chemically similar to beta-carotene but may be more effective at protecting cells in the brain, liver and skin.


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Sunday, November 21, 2010

Coke: Antioxidants will be replaced by 'polyphenols'

By Shane Starling, 05-Nov-2010

With antioxidants failing to impress European Food Safety Authority (EFSA) scientists and the term itself therefore likely to soon become an unauthorised health claim in the EU, antioxidant forms like polyphenols are filling the marketing void, a Coca-Cola spokesperson has said.

Antioxidants as a marketing term hangs in the balance
Antioxidants as a marketing term hangs in the balance
Michele Kellerhals, Coke’s Belgium-based research and innovation director told the Fresenius Functional Food conference last week that the world’s biggest beverage company had been watching the EU health claims situation very closely and noted developments in the area of antioxidants.

In a Q&A session on the first day of the two-day conference in Frankfurt, Germany, Kellerhals commented on the vast rejection of article 13, generic antioxidant claims by EFSA’s health claims panel to date.
“Industry will build the term polyphenols over time,” he said after a presentation outlining Coke’s approach to healthy beverages. “There is no doubt there has been some level of impact for us but others have been impacted more. The problem we all have now is how to translate what is happening into consumer-friendly messaging.”

“It is something we are working on. When you talk to some marketing people they think a claim is the easy way out. But when you talk to consumers, that is not the case. But we see this process an opportunity for the industry.”

Antioxidants inside
EFSA’s health claims panel has stated: “…no evidence has been provided to establish that having antioxidant activity/content and/or antioxidant properties is a beneficial physiological effect.”

But just two weeks ago, in the third batch of article 13.1 opinions, the panel concluded of vitamin E, that a cause and effect relationship has been established between the dietary intake of vitamin E and protection of DNA, protein and lipids from oxidative damage.”
So the panel has acknowledged an antioxidant effect in that instance as it has done with vitamin C. It is now down to the European Commission and member states to interpret these opinions before adoption, rejection or amendment, and the use of terms like ‘polyphenol’ or ‘flavonol’ that are relevant to them.
But this won’t happen until at least the end of next year.

Funcitonal Foods conference
While the conference had a scientific bent with many academics presenting updates on areas such as fibre (Dr Fred Brouns, Maastricht University, the Netherlands), pro- and prebiotics (Dr Kristin Verbeke, University Leuven, Belgium), brain health (Dr Louise Dye, University of Leeds, UK) and diabetes (Dr Gabriele Riccardi, Frederico II University, Italy) the Q&A sessions revealed how primary the EU health claim situation had become.

All four pointed to emerging and promising science but noted in many cases the kind of evidence EFSA sought was not fully in existence, and it may take some time before that was the case, if ever.

Sam Waterfall, from the UK-based Healthy Marketing Team, a firm that consults functional food brands, responded to a question about probiotic claims by saying regardless of EFSA mass rejecting them so far, the ‘probiotic health story’ was so strong that consumers didn’t care.

He likened it the Popeye-spinach story, where consumers had constructed a health halo around the vegetable even if research indicated that the iron in regular spinach showed poor bioavailability.

“But there are contingency plans in place because obviously changes are occurring in what can and can’t be said about these kinds of products,” Waterfall said.

Conference chair, Nigel Baldwin, from the consultancy Cantox International, noted the panel had expressed a, “dislike of the term ‘immunity',” and future submissions should be aware of that.
Other speakers at the event included Barbara Klaus from the legal firm Meyer Meisterernst in Italy; Deiderick Meyer from Sensus; Gerd Harzer from Kraft Foods R&D and Gerrit Smit and Elke Trautwein from Unilever R&D.

NutraIngredients health claims 2010
These matters and more will be discussed at the second NutraIngredients Health Claims 2010 conference to be held in Brussels on December 1. The conference will deconstruct the latest article 13.1 claim opinions, hear first-hand experience from players like Kellogg’s and Martek, outline regulation-coping marketing strategies, and feature comparison with the US claims system from leading industry figures, Dr Andrew Shao and Jonathan Emord.


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Saturday, November 20, 2010

Pomegranate Juice: Beyond Antioxidants, Potential Benefits For Dialysis Patients

Pomegranate juice reduces damage to tissues, inflammation and infections

Studies in recent years have claimed multiple health benefits of pomegranate juice, including that it is a good source of antioxidants and lowers both cholesterol and blood pressure, especially in diabetic and hypertensive patients. A preliminary study now suggests that it can ward off a number of complications in kidney disease patients on dialysis, including the high morbidity rate due to infections and cardiovascular events, according to a paper being presented at the American Society of Nephrology's 43rd Annual Meeting and Scientific Exposition in Denver, CO.

Batya Kristal, MD, FASN (Western Galilee Hospital, in Nahariya, Ruth & Bruce Rappaport Faculty of Medicine, Technion-Israel Institute of Technology, Haifa, Israel), PhD candidate, Lilach Shema, and colleagues studied 101 dialysis patients who received either pomegranate juice or another placebo drink at the beginning of each dialysis session, three times a week for one year.

Laboratory tests showed that patients who drank pomegranate juice experienced reduced inflammation and the damage of oxidative stress caused by free radicals, was minimized. Furthermore, pomegranate juice drinkers were less likely to be hospitalized due to infections. These findings support other studies that suggest pomegranate juice has potent antioxidant properties.

Recent analyses of data not included in this abstract, revealed that those who drank pomegranate juice also showed an improvement in cardiovascular risk factors, such as reduced blood pressure, improvement in lipid profile and fewer cardiovascular events, suggesting that they had better heart health. These results are in agreement with other studied populations and particularly important for hemodialysis patients, because most kidney disease patients die either from cardiovascular-related causes or infections.

The authors say their findings suggest that drinking a controlled amount of pomegranate juice with a safe and monitored content of potassium may help reduce the complications that often occur in dialysis patients. It is important to consider the risk involved in potassium overload, especially in chronic kidney disease (CKD) patients with dietary potassium restriction.

"Considering the expected epidemic of CKD in the next decade, further clinical trials using pomegranate juice aimed at reducing the high cardiovascular morbidity of CKD patients and their deterioration to end-stage renal disease should be conducted," said Dr. Kristal.


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Wednesday, November 17, 2010

Green tea and pimples

 Green tea has proved to be anti-bacterial that reduces inflammation, decreases hormone activity, capable of killing the potentially deadly Staphylococcus Aureus and the bacteria that cause Bacterium acne.

Green tea’s antioxidants have been shown to be highly beneficial to acne prevention. These antioxidants help your body to fight against free radicals that cause damage to cells and tissues in your body. Green tea therapy is less toxic and has fewer or no side effects as compare to other drug based products. Simply putting green tea bags on the face can work quite rapidly.


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Monday, November 15, 2010

Free Radical Damage reduced by Antioxidants

As we age we are susceptible to free radical damage and the best way to repair this damage is through a healthy dose of antioxidants. Free radicals, also known simply as radicals, are organic molecules responsible for aging, tissue damage, and possibly some diseases. These molecules are very unstable, therefore they look to bond with other molecules, destroying their vigor and causing them to change structure. In nature, this is a normal process. If a car is left in a field, over a period of time it will rust and this is known as oxidative stress. Inside the body, this stress caused by free radicals damages the body on a cellular level and leaves it vulnerable to attacks from diseases. Cancer and other degenerative diseases are linked to free radicals in this way.

Antioxidants are the best source of defense against free radicals. Present in many foods, antioxidants are molecules that prevent free radicals from harming healthy tissue and can strengthen the cells to resist damage. They bind together with dangerous free radicals and decrease their destructive power. It is difficult today to find food with the right amount of antioxidants in them and the best choices for antioxidant-rich foods are found in dark green leafy vegetables. Items high in vitamin A, vitamin C, vitamin E, and beta-carotene are believed to be the most beneficial. These nutrients are commonly found in fruits and vegetables, those with the strongest colors being healthiest. Orange and red peppers, tomatoes, spinach, and carrots are examples. Since it is hard to get a full supply of antioxidants from food, a good, high-grade, supplement is a must to help protect the body from free radical damage.


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Sunday, November 14, 2010

Organic Veggies Don't Have Healthy Antioxidants

Organically grown onions, carrots, and potatoes generally do not have higher levels of healthful antioxidants and related substances than vegetables> grown with traditional fertilizers and pesticides, scientists have reported.

In the study, Pia Knuthsen and colleagues point out that there are many reasons to pay a premium for organic food products. The most important reasons for the popularity of organic food products include improved animal welfare, environmental protection, better taste, and possible health benefits. However, the health benefits of organic food consumption are still controversial and not considered scientifically well documented.

The scientists describe experiments in which they analyzed antioxidants termed 'polyphenols' from onions, carrots and potatoes grown using conventional and organic methods. They found no differences in polyphenol content for organic vs. traditional methods of growth.

"On the basis of the present study carried out under well controlled conditions, it cannot be concluded that organically grown onions, carrots, and potatoes generally have higher contents of health-promoting secondary metabolites in comparison with the conventionally cultivated ones," the report stated.

Their study has been published in ACS' bi-weekly Journal of Agricultural and Food Chemistry.

Read more: Organic veggies don't have healthy antioxidants - The Times of India


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Monday, November 8, 2010

Green Tea May Help Fight Alzheimers Disease

November is National Alzheimer’s Disease Month, bringing attention to the 5.3 million Americans who are affected by this disease. With the baby boomer generation rapidly aging, Alzheimer’s will continue to affect millions more lives. Green Tea has a popular reputation for its health benefits and is known for benefiting conditions such as cancer, high cholesterol and cardiovascular problems.

Green tea has once again proved itself as a ‘super’ tea. An antioxidant in green tea (a flavonoid found in plants) may fight the memory robbing effects seen with plaque deposits in Alzheimer’s.

Practitioner Dr. Martha Howard, MD recommends drinking green tea to help prevent the onset of Alzheimer’s for the following three reasons.
  1. The antioxidant known as epigallocatechin-3-gallate (EGCG) significantly reduces the formation of beta-amyloid proteins in the brain. An abnormal buildup of beta-amyloid plaque in the brain is implicated in the nerve damage and memory loss seen in Alzheimer’s disease.
  2. Tea inhibits the activity of the enzyme acetylcholinesterase (AChE) which breaks down the chemical messenger or neurotransmitter, acetylcholine. Alzheimer’s is characterized by a drop in acetylcholine.
  3. Green tea hinders the activity of the enzyme butyrylcholinesterase (BuChE). Green tea has Catechins in which half is made up of EGCG, which is 20 times more powerful than vitamin C as an antioxidant.
Published on behalf of Chicago Healers
Chicago Healers is the nation’s pioneer prescreened integrative health care network, offering a comprehensive understanding of each practitioner’s services, approach, and philosophy.  Our holistic health experts teach and advocate natural and empowered health and life choices through their practices, the media, educational events, and our website.  With close to 200 practitioners and over 300 treatment services, Chicago Healers has provided nearly 400 free educational events for Chicagoans and has been featured in 300+ TV news programs and print publications.  For more information, visit


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Monday, November 1, 2010

Green tea: Does it work miracles?

By Amanda Putz
Published: Monday, October 4, 2010
Updated: Tuesday, October 5, 2010

Green tea is society's current "it" product and can be found in diet pills, drinks, beauty supplies and even our beloved ice cream. It is an integral ingredient because it contains antioxidants that fight free radicals and help decrease chances of certain health problems. The green tea antioxidants are called catechins; these antioxidants search for free radicals in the body that contribute to cancers, the aging process, diabetes and blood clots.

Originating in China, the tea is made from the leaves of the Camellia Sinensis plant. Many countries, China included, have used green tea in their diets for centuries and have experienced its subsequent health effects. These benefits, however, are only achieved when coupled with a well-balanced diet of fruits, vegetables and whole grains.

According to Jackie Berning, a professor in the Biology Department, "If you want to have a cup of green tea in the morning that's fine, but you also need to incorporate more fruits and vegetables and watch the amount of fast food you're putting in your body."

The main difference between green tea and the other Chinese teas like black and oolong, is its method of processing. The green tea process is more delicate, and instead of being fermented, green tea leaves are steamed. By steaming the leaves, the green tea catechins, the most prominent being epigallocatechin-3-gallate (EGCG), becomes more concentrated. In this form EGCG can assist in the reduction of cancer tumors and has other therapeutic properties as well.

Another major health benefit of green tea is its aid in weight loss; research shows that green tea boosts a user's metabolism, decreases appetite and will inhibit fat absorption. Consequently, there are approximately 20 weight loss products with green tea as a prominent ingredient. The most effective of these contain caffeinated green tea. Diet pills in general contain caffeine because it increases the user's heart rate, making it easier to lose weight when he or she exercises.

While green tea is beneficial, it is not the cure-all supplement. Eating healthfully will ensure positive green tea results. Also, being aware of the health dangers of consuming vast amounts of caffeine on a daily basis is important to consider. Studies advise three to five cups of green tea daily, but if this is too difficult, green tea extract, green tea pills or a green tea patch are available options.


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Green tea may delay onset of type-1 diabetes

ISLAMABAD: A powerful antioxidant in green tea may prevent or delay the onset of type-1 diabetes, according to a study.

Researchers were testing EGCG, green tea’s predominant anti-oxidant, on a lab mouse with type-1 diabetes and primary Sjogren’s syndrome, which damages moisture-producing glands, causing dry mouth and eyes.
"Our study focused on Sjogren’s syndrome, so learning that EGCG also can prevent and delay insulin-dependent type 1 diabetes was a big surprise," said Stephen Hsu, molecular cell biologist at the School of Dentistry, Medical College of Georgia (MCG). The study was published Friday in Life Sciences.

In the mouse, EGCG reduced the severity and delayed onset of salivary gland damage associated with Sjogren’s syndrome, which has no known cure.

"EGCG modulates several important genes, so it suppresses the abnormality at the molecular level in the salivary gland. It also significantly lowered the serum auto-antibodies, reducing the severity of Sjogren’s syndrome-like symptoms," Hsu said. Auto-antibodies are antibodies the body makes against itself.

Both type-1 diabetes and Sjogren’s syndrome are autoimmune diseases, which cause the body to attack itself. Autoimmune disorders are the third most common group of diseases in US and affect about eight percent of the population, an MCG press release, quoting Hsu, said.


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