Food having vitamins C, E may reduce cancer risk

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Eating food which contains vitamins C, E and selenium could reduce the risk of pancreatic cancer, a study suggests.

Every year about 7,500 people are diagnosed with pancreatic cancer and it is the sixth commonest cause of cancer death

 People who have larger amounts of the antioxidants are 67 per cent less likely to develop the disease than those who take in lower amounts, according to scientists at the University of East Anglia.

Researchers suggest that if the link turns out to be causal, one in 12 cases of pancreatic cancer might be prevented.

The study, published online in the journal Gut, examined data from almost 24,000 men and women aged between 40 and 74.

The participants, who were taking part in the Norfolk branch of the European Prospective Investigation of Cancer (EPIC) study, completed comprehensive food diaries for seven days.

Researchers examined the nutrient intakes of those who were diagnosed with pancreatic cancer and those of almost 4,000 controls using a specially diagnosed computer programme.

Within 10 years of entering the study 49 people developed pancreatic cancer. On average, the patients survived five months after diagnosis.

Researchers found that for those who took the highest amount of selenium in a week – within the top 25 per cent – their risk of pancreatic cancer was halved compared with those whose intake was in the bottom 25 per cent.

And those whose vitamins C, E, and selenium intake was in the top 25 per cent of consumption were 67 per cent less likely to develop pancreatic cancer than those who were in the bottom 25 per cent.

“If a causal association is confirmed by reporting consistent findings from other epidemiological studies, then population-based dietary recommendations may help to prevent pancreatic cancer,” the authors said.
Selenium is present in cereals, nuts, fish and meat. Vitamin E can be found in vegetable oils, nuts, seeds, margarine and egg yolk and vitamin C is in fruits and vegetables.

Researchers say that other trials using antioxidant supplements have not produced such encouraging results, but this may be because food sources of these nutrients may behave differently from those found in supplements.

Every year, about 7,500 people are diagnosed with pancreatic cancer and it is the sixth commonest cause of cancer death.

Survival rates are the worst for any tumour. Only one in six patients survive beyond one year.
Genes, smoking and type 2 diabetes are all risk factors, but diet is also thought to have a role.

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Antioxidants and pancreatic cancer risk: an interview with Dr Andrew Hart

Interview conducted by April Cashin-Garbutt, BA Hons (Cantab) on 25^th July 2012

Please could you explain what antioxidants are and where they are found?

The antioxidants that we mainly looked at were selenium, vitamin C and vitamin E. They are chemicals which inactivate pro-oxidants or free radicals. Smoking and normal metabolism can lead to the production of free radicals.

Free radicals are toxic on cells and they may induce cancer. Antioxidants are essentially chemicals that can inactivate or nullify these pro-oxidants.

Vitamin C is found mainly in citrus fruits. Vitamin E is found in vegetables oils; nuts; seeds; egg yolks and so forth. The level of selenium in food depends on the selenium content of the soil. It can be found in cereals, nuts and fish. Thus antioxidants have many different sources.

Please could you give us a brief introduction to pancreatic cancer?

In the world there are around a quarter of a million cases of pancreatic cancer each year. Unfortunately, the number of people being diagnosed with pancreatic cancer is going up.

It is a cancer which generally presents its symptoms when it is at an advanced stage. The pancreas is deep within the abdomen. The cancer often has to have spread to the liver, the lungs or other places before it displays any symptoms.

Once the diagnosis has been made then unfortunately the prognosis and outlook is very poor. It has the worst outlook of any cancer, predominantly because it presents at such an advanced stage. Most patients survive about 5 months after they have been diagnosed with pancreatic cancer.

About 1 in 10 patients are suitable to have surgery, but it is major surgery. Of the 90% left, about half may be suitable for chemotherapy. This is still very toxic and it only increases patient’s survival by about several months. For the other 50% of people, palliative care is the focus. This involves relieving pain, jaundice and any other symptoms.

Unfortunately, it is a cancer with a very bad prognosis and there are very rarely any cures available. Hence, in our work we are looking at it from the other direction. We are focussing on what may be the causes of pancreatic cancer to see if people could alter their lifestyle in order to reduce their risk.

What causes pancreatic cancer?

The complete causes of pancreatic cancer are not known. Probably about a quarter of cases are caused by cigarette smoking. Carcinogens in cigarette smoke can get to the pancreas and induce cancer.

Generally it is known that smoking is bad for heart disease, lung cancer and so forth; but very few people know that it is one of the causes of pancreatic cancer. Smoking is a definite cause of pancreatic cancer, but it is probably only responsible for a quarter of cases.

We know that people with type 2 diabetes, which tends to present in later life, are associated with an increased risk of pancreatic cancer. Nobody knows for sure why that happens but it may be as a result of the metabolic consequences of diabetes which are toxic on the pancreas.

There is emerging, but not complete, evidence that the rise in obesity in the western world may be important as well. Possibly by inducing generalised body chemical changes which may be toxic on the pancreas.
Roughly about two thirds of cases we don’t really know what the cause is, hence why we are looking at diet to see if different aspects may be involved. This is the first study in the series where we have looked at the potential protective features of antioxidants.

In the future we will look at other nutrients which may possibly be causative or protective. This is an on-going work to try to build up a complete picture of what the causes may be.

How significant was the intake of dietary antioxidants on the risk of pancreatic cancer?

We found a threshold effect of the more antioxidants people ate above a certain level the lower their risk. This meant that once you got to a particular level of consumption, it didn’t really matter how many more you ate. It seemed to be the people at very low intakes who were at increased risk of pancreatic cancer.

If you divided people into quarters across the population: the risk of the people in the top three quarters – 25%-100% intake – was, in all the antioxidants, about 2/3^rd’s lower than those who didn’t.

Specifically for selenium, the people, who ate the top amounts, in the top three quarters’ risk was about half that of people who didn’t.

What seems to be important is that it is bad if you consume very low amounts of antioxidants. Once you eat more, your risk levels off. There is a very big inverse association with risk of pancreatic cancer at very low intakes of antioxidants.

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Sally Ride and a Primer on Pancreatic Cancer

I was in medical school when Sally Ride, Ph.D, rode in space. Yesterday, I learned that she died of pancreatic cancer at the ripe age of 61 years. According to multiple reports, the physicist-astronaut had faced the disease for 17 months. She was a remarkable woman. Her case of pancreatic cancer was, unfortunately, typical in its course.

Pancreatic cancer is one of the few tumors with a rising incidence in North America, according to the American Cancer Society's (ACS) 2012 report. The most common form of the disease, called adenocarcinoma, arises from glandular cells in the main part of the pancreas. Nearly 44,000 people will receive a diagnosis this year, and over 37,000 will die from it. Pancreatic cancer ranks fourth among malignant killers in the U.S.

Scientific understanding of this tumor type lags, although several recent studies offer insights in its genetic underpinnings. A 2008 review attributes between 5 and 10 percent of cases to an inherited mutation or familial disposition. In most other affected individuals, pathologists find multiple acquired genetic aberrations in the cancer cells.

A recent publication in the ACS journal Cancer indicates that the rising incidence of pancreatic cancer -- on the order of 1 percent per year between 1999 and 2008 -- is mainly affecting Caucasian men and women. The only established risks are smoking tobacco and obesity; the cause for the increase is unknown. The statistics are bleak: In the latest ACS analysis, five-year survival was poor, in the range of five percent and, surprisingly, independent of the tumor stage at diagnosis; survival in the United States did not improve in the decade leading up to 2008.

Years ago, the only treatments for pancreatic cancer were surgery, to remove the tumor, and radiation. Surgery to the pancreas can be risky, especially in older patients. The digestive enzyme-containing organ is centrally located, near large vessels and easily inflamed. What's more, procedures like a Whipple -- in which all or part of the pancreas is removed -- are rarely curative. The problem, more often than not, is that by the time a person with pancreatic cancer or their doctor notices something's wrong, the tumor's already invaded nearby structures like the bile duct where it can cause obstruction, jaundice, and pain.

After surgery, some patients opt for an observational or palliative care approach. Treatments for pancreatic cancer after surgery include radiation and sometimes chemotherapy, typically with 5-fluorouracil (5-FU) and, in recent years, gemcitabine (Gemzar). So far the FDA has approved one targeted therapy, erlotinib (Tarceva) for treatment, in combination with chemotherapy, of advanced pancreatic tumors. This pill is an enzyme inhibitor; it blocks activity of the Epidermal Growth Factor Receptor (EGFR) and likely other signaling molecules aberrantly "turned on" in malignant cells. Like other drugs of its type, Tarceva is costly -- to the tune of $30,000 per year, and can be toxic.

Scientists have observed that a particular oncogene, a DNA element that turns cells cancerous, is activated in a high fraction of pancreatic tumors. The K-ras oncogene may prove a useful target for future therapies, but so far none are established. Pancreatic cancer was also notably one of the first tumor types for which therapeutic vaccines were tested. Trials are ongoing to see if immunization strategies may help patients with various stages of this disease.

Sally Ride's unusual career reflected progress in science, technology and, also, attitudes toward women. She was smart and not particularly risk-averse. She took a ride into space and she did so knowing the potential harms and benefits in her journey, an ambitious experiment of sorts. She set a lead with forward-but-responsible, grounded thinking of the sort that patients, doctors and researchers in oncology might follow, today.

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Antioxidants May Not Help Alzheimer's Patients

By Steven Reinberg

MONDAY, March 19 (HealthDay News) -- Researchers have suggested that antioxidants might help thwart Alzheimer's disease, but a new study finds that a "cocktail" of vitamins E, vitamin C and alpha-lipoic acid has no effect on certain indicators of the brain disorder.

The supplements may even have hastened mental decline, the researchers said.

"The benefit on oxidative stress in the brain was small and is of unclear significance," said lead researcher Dr. Douglas Galasko, a professor in residence in the department of neurosciences at the University of California, San Diego.

"Patients did not show cognitive improvement in this short-term study; in fact, there was a slight worsening on one test of cognition in patients who received the antioxidant combination," Galasko said.

Aging causes oxidative damage in the brain, which is extensive in people with Alzheimer's disease. Clinical trials looking at whether a diet rich in antioxidants could reduce that risk have had mixed results, the researchers said.

This study does not support using any of these antioxidants once a diagnosis is made of established Alzheimer's disease, Galasko said. "If antioxidants continue to be tested against Alzheimer's disease, newer approaches or drugs may be needed," he said.

This study, published in the March 19 online edition of the Archives of Neurology, does not address whether taking antioxidants could help to prevent Alzheimer's disease, he noted. Alzheimer's disease is the most common form of dementia among older people.

For the study, Galasko's team gave antioxidant supplements to 78 patients with Alzheimer's disease who were part of a study funded by the U.S. National Institute on Aging. The patients were placed into three groups. One group received daily doses of vitamin E, vitamin C and alpha-lipoic acid. A second group was given coenzyme Q (a compound made naturally in the body to protect cells from damage) three times a day.
The third group received a placebo. After 16 weeks, 66 patients had their cerebrospinal fluid analyzed.
Among the three groups, the researchers found no difference in markers related to Alzheimer's disease in the cerebrospinal fluid. These markers included the amyloid-beta protein and the proteins tau and P-tau.
Galasko's group did see lower levels of one marker called F2-isoprostane, which could indicate a reduction in oxidative stress in the brain. However, the use of vitamins might have increased the pace of the disease, causing faster decline in mental ability, they cautioned.

Greg Cole, associate director of the Alzheimer's Disease Research Center at the University of California, Los Angeles David Geffen School of Medicine, said that vitamin E alone has shown some limited benefits in Alzheimer patients, but with no evidence that it really works to reduce oxidative damage, and that alpha lipoate -- a form of alpha-lipoic acid -- alone has also had some reported benefits, he said.

"Unfortunately, these researchers found no impact on pathological protein levels, and in their small group of patients, their cognitive function actually declined more than in the placebo group," Cole noted.

The increased cognitive decline might be due to random variation, he said, "or it may be a surprising but real adverse effect from something as seemingly innocuous as an antioxidant cocktail."

His research group has seen similar adverse effects from some, but not all, antioxidant mixes, he said.

"This should be a caution to the supplement manufacturers who typically sell products throwing in some mix of what seems like a great group of sensible antioxidants," he added. "Everyone assumes that they will work well together and are good for you, but they don't test them."

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Green Tea Can Save Lives

Green tea can save lives: Study

Green tea can save lives, says a recent study.

Drinking one or two cups of green tea every day could help you fight bad breath and even prevent mouth and esophageal cancer, claims the study published in the journal Archives of Oral Biology.

The researchers say the antioxidants, called polyphenols, found in the tea, help in eradicating several compounds in the mouth that can lead to bad breath, tooth decay and even mouth cancer.

Earlier research on the beverage proved that it helps reduce cardio-vascular problems, induces weight reduction and also boosts immunity to a great extent, the latest findings have given more reasons for people to switch their morning coffee with the healthy green tea.

The latest study examines the properties of the polyphenol called epigallocatechin 3 gallate (EGCG) in particular, which helps reduce dental plaques and thus destroys the bacteria that cause bad breath.

“Green tea is rich in flavonoids and has a lot of anti-oxidants. The presence of polyphenols makes it anti-carcinogenic and helps in preventing cancer. It also increases the metabolic rate and reduces the risk of Parkinson’s disease and Alzheimer’s,” points out Dr. Meenakshi Bajaj, dietician at the Rajiv Gandhi government general hospital.

Green tea is made from the same plant as black tea, but the different manner in which it is processed results in it retaining less caffeine and more polyphenols. As it is consumed without milk or sugar it helps in weight reduction.

“A lot of people are consuming green tea these days and it is a healthy trend. However, it is potassium high, so patients suffering from kidney failure should refrain from drinking green tea,” said Dr Bajaj.

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Benefits of Green Tea
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Green tea can save lives: Study

The Benefits of Green Tea

Green tea is one of the ancient superfoods gaining new attention recently for its many health-promoting effects. Polyphenols — the class of natural compounds found in green tea as well as in dark berries, vegetables, chocolate and red wine — have powerful effects from cancer prevention to cholesterol balancing.

• Drinking green tea daily may be preventive in several gastrointestinal cancers (colon, rectal, pancreatic) while improving outcomes in breast and prostate cancer.
• Studies demonstrate that people who drink green tea regularly have lower bad cholesterol and higher good cholesterol. It is believed that the antioxidant effects may help keep cholesterol from forming plaques in the arteries.
• The magic combination of caffeine and theanine found in green tea gives you energy while balancing the nervous system to avoid the jitters that can come with coffee. It is also known to increase body temperature by burning fat, a characteristic that has led to some of the green tea diet fads.

The amount of tea people drink in much of the research studies is high – five cups daily according to most of them. A naturopath can provide guidance on additional ways to get a therapeutic dose including green tea extracts standardized for their polyphenol content.
If you’re concerned the caffeine will keep you up at night, here are some strategies:

• Drink your tea in the morning and finish by 2 p.m. to prevent trouble sleeping.
• Remember that green tea has 10 mg to 50 mg of caffeine per cup, which is only 15 percent to 30 percent of what you’ll find in a cup of coffee.
• For a less-caffeinated version, try steeping the green tea for 30 seconds, throw out the water, then use the wet teabag or leaves to make your tea. 

– Ryan Robbins, ND, naturopathic physician and resident at Bastyr Center for Natural Health, the teaching clinic of Bastyr University.

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Green Tea For Skin
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How To Help Your Skin Fend Off The Harshness Of Winter

CHICAGO (CBS) — Chilly temps and dry heat can do a number on your skin. As CBS 2′s Mary Kay Kleist reports, there are simple ways to make sure winter doesn’t make you look old.
In winter, low humidity outdoors combined with dry indoor heat robs skin of moisture.
“The important things to think about doing with your daily routine during the winter time is to repair, replenish, and protect. The skin barrier, when it stays intact, helps prevent dehydration and dryness of the skin,” says Jill Weinstein, a dermatologist with the Northwestern Memorial Physicians Group.
Dr. Weinstein suggests using creamier makeup and moisturizers.  Go for products with sunscreen.  UV-A rays are still strong in the winter. Instead of licking your lips, swipe them with an oil-based lip balm.  Eat foods loaded with vitamins and antioxidants to help your skin.
Trade the long, hot bath  for a short, warm shower. Rehydrate overnight by keeping a humidifier in the bedroom.
Here is the list of skin-boosting foods:
*Salmon – a great source of niacin, which is a B vitamin that can keep skin cells healthy.  Selenium in salmon is an antioxidant that will help protect your skin from sun damage.
*Avocados — this fruit is loaded with essential oils and B-complex vitamins that nourish your skin, inside and out.

*Mangoes — loaded with vitamin A.  This helps to repair skin cells.  If you don’t get enough vitamin A, the result will be a dry, flaky complexion.
*Almonds — they carry vitamin E, which is an antioxidant that can help in fighting skin-aging free radicals.
*Cottage cheese — the selenium and vitamin E in the cottage cheese gives us a powerful free radical-fighting antioxidant duo.
*Soybeans — these are protein-rich to help the skin stay firm.
*Mushrooms — rich in riboflavin, which is a B vitamin that helps with tissue maintenance and repair.
*Sweet potatoes – these are rich in beta-carotene.  Your body will convert this to vitamin A, which helps to shed dead skin cells.
*Papaya — this fruit is high in vitamin C.  Vitamin C is one of the best antioxidants for protecting skin from damage that leads to wrinkles.
*Flaxseed oil — omega 3′s are good for your skin.  Flaxseed oil is one of the best sources.
One last tip: Cutting back on refined sugar can do wonders for your skin.  Refined sugars cause an inflammatory reaction in the body that can add years to your face.

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How Holiday Overeating Can Damage Your Skin

This time of year gives us so much to remember: family memories, decked-out décor, and eggnog-induced hilarity. But when it comes to those heavy, fatty, and sugary meals, it’s not just our brains that remember...our skin does, too.

When we flood our cells with excess sugar, metabolic byproducts called advanced glycation endproducts (AGEs) can form. An AGE called glucosepane is believed to contribute to toughened, hardened collagen, which causes skin to be less flexible and supple as we age.

The best protection against excess glucosepane is to regularly consume small amounts of foods with a low glycemic index, like whole grains, leafy greens, and other fiber-rich fruits and vegetables. However, when Grandma is hovering over you, begging you to take seconds (or thirds) of her famous cornbread, it’s hard to say no. Here are a few ways to minimize the damage.

1. Slow-Cook Your Meals
Slow-cooked meals are prepared at lower temperatures than those from a stove or microwave.  Lower temps result in less sugar released, so your body doesn’t produce as many AGEs during digestion.

What’s more, in a 2006 study by the American Botanical Council, vegetables were found to retain 80% of their raw antioxidant capacity when steamed, but just 30% when boiled, on average. So less cooking = more antioxidant protection and fewer AGEs—and a younger-looking you!

2. Avoid Sugary Glazes
Corn or maple syrup glazes contain high levels of sugar, which in turn increases blood sugar levels. Logically, the more blood sugar you have, the more sugar molecules you have forming AGEs.

3. Avoid White Bread and Pasta
According to an article by the Harvard School of Public Health, foods with a high glycemic index (like white bread) cause rapid spikes in blood sugar, while foods with a low glycemic index (like whole oats) are digested more slowly, causing a lower and gentler change in blood sugar.

4. Increase Antioxidant Levels with Colorful Veggies
Antioxidants combat free radical formation and even help to correct some already-produced damage to the skin. In the previously mentioned 2006 study, the oxygen radical absorbance capacity (ORAC) scores of twenty-seven vegetables were compared, and artichokes, beetroot, cabbage, broccoli, red chicory, red chili, and yellow pepper had the highest scores, thus the highest antioxidant potential.

5. Pile on the Herbs and Spices
Out of fifteen featured herbs and six spices tested, garden sage, marjoram, rosemary, thyme, cumin, lemon balm, and fresh ginger were found to have the highest ORAC scores. What’s more, salad dressings containing as little as 1.5 percent lemon balm or marjoram were found to increase antioxidant capacity by 150 percent and 200 percent, respectively. What a way to make a super-healthy dish even more beneficial!

6. Drink Green Tea
Green tea has been found to provide many beneficial effects for the skin, including antioxidant, anti-inflammatory, anti-carcinogenic, and photoprotective properties. Although a study in the Archives of Biochemistry and Biophysics green tea’s real anti-AGE superpower is in the heart, drinking green tea has still been proven in numerous independent scientific studies to be highly beneficial for your skin.

7. Drink Red Wine—But Just a Little
There is proof that red wine, grapes, plums, peanuts, and other plant products containing resveratrol may promote the activity of sirtuins, agents that are currently suspected to prolong the life of collagen-producing cells. However, the amount of resveratrol necessary to provide anti-aging effects hasn’t been pinpointed, and too much alcohol causes inflammation and dilates capillaries, so stick to one glass per day.

Via http://www.divinecaroline.com/22179/121119-holiday-overeating-damage-skin#ixzz1h7kkXKB4

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Brooke Bond launches three variants of green tea rich in anti-oxidants

Brooke Bond Taj Mahal has launched the green tea range with three exciting flavours, Honey Lemon Green Tea, Earl Grey Green Tea and Darjeeling Green Tea. The range is available at high-end retail outlets and super markets in packs of 10 and 25 individually wrapped tea bags and priced at Rs 40 and Rs 90 respectively.

Rich in anti-oxidants, the variants offer a refreshing treat for health-conscious tea drinkers. The honey lemon version is a delicate and light refreshing green tea with a dash of honey and a juicy lemon flavour. The earl grey tea is an invigorating green tea blend with the extract of the bergamot orange fruit and Darjeeling tea is a classic variant with long Darjeeling leaves and a delicate aroma that is sure to overwhelm one’s senses.

Considering the growing health consciousness amongst consumers in India, the company launched green tea to offer tea aficionados a healthy drink in the hot beverage segment. The tea has been carefully selected from the finest gardens providing quality blends with a superior taste.

Commenting on the launch Arun Srinivas, category head, beverages, HUL said, “We seek to constantly engage our consumers with new and innovative products to cater to their changing lifestyles and needs. We at Brooke Bond Taj Mahal are expanding our product portfolio and in line with this are targeting the health and wellness market with the latest range of our offering - Taj Mahal Green Tea.”

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Coffee vs. Tea: Which Is Healthier?

Serbian doctors discover that strawberries protect against ulcer and cancer

Strawberries protect stomach mucous from damage caused by alcohol in high concentration, the latest study that four Serbian doctors worked on together with their colleagues from Italy and Spain showed. The study has been publicized recently in a reputable international journal ‘Plos ONE.’

‘Strawberries contain powerful antioxidants thus preventing stomach mucous damages caused by free radicals. We proved that antioxidants from strawberries prevent lipid peroxidation’, Doctor Dragana Dekanski, study co-author explains for ‘Blic’ She is doing medical research with the ‘Galenika’.

She says that experiments were performed on laboratory animals, rats, which were given 40 milligrams per kilo of strawberry extract what is equivalent to daily consume of this fruit by a human being of half a kilo. The rats were given the extract during ten days and after that period they were given alcohol of large concentration.

Results of the research showed that the degree of stomach mucous damage of the animals that were given strawberries was far less than with those that were not given the extract’, Doctor Dekanski says.

‘Apart from alcohol stomach mucous can be damaged by numerous medical drugs such as aspirin and other non steroidal antirheumatic drugs. Strong stress can also cause damage. Damage mucous can result in numerous diseases such as ulcer, gastritis or even cancer of the stomach. Consume of strawberries prevents or delays appearance of those diseases. It is important, however, what strawberries are being taken. The best are those with high level of anthocyanin’, Doctor Dekanski says.

Research co-author Italian Professor Maurizio Battino says that the research was actually aimed to reveal molecules protecting stomach mucous from harmful effect of various agenses.

International research The whole study over positive effect by strawberries on stomach mucous was elaborated by Professor Maurizio Battino from Italy and Doctor Dragana Dekanski. Apart from them the research also included Serbian Doctor Slavica Ristic of ‘Galenika’, Professor Natasa Petronijevic and Doctor Nevena Radonjic of the Medical Faculty in Belgrade. Apart from Serbian and Italian researchers, the study included researchers from Spain as well.

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Guavas are the 'ultimate superfood'

Lower your breast cancer risk with the right foods

By Holly Pevzner

You can lower your risk for breast cancer by reaching for the right foods, according to five new studies.

"A woman can cut her chance of cancer by as much as two-thirds with good nutrition and weight management," says Cheryl L. Rock, Ph.D., R.D., professor of family and preventive medicine at the University of California, San Diego, School of Medicine. "Even a woman who carries the BRCA1 or 2 gene (two genetic mutations that boost a woman's risk) can reduce her risk."

Fill your diet with lean protein and plentiful produce — to help keep your weight in check and provide cancer-fighting compounds. Good choices:

1. Salmon

Taking fish-oil supplements for at least 10 years can shrink your risk of ductal carcinoma, the most common type of breast cancer, according to a study in Cancer Epidemiology, Biomarkers and Prevention. It's thought that the omega-3 fats in fish oil reduce inflammation, which may contribute to breast cancer. But you can skip the supplement aisle, say researchers, and eat about eight ounces of oily fish (salmon, sardines, tuna) a week.

2. Olive Oil

Here's another reason to reach for extra- virgin olive oil: When researchers in Barcelona gave rats with breast cancer a diet in which fat came predominantly from extra-virgin olive oil (vs. corn oil), they found that the olive oil's antioxidants and oleic acid (a mono- unsaturated fat) quelled the growth of malignant cells.

3. Broccoli

Sulforaphane, a compound in broccoli, reduced the number of breast cancer stem cells (which cause cancer spread and recurrence) in mice, according to research from the University of Michigan. Eating broccoli may not deliver enough sulforaphane to achieve the same effect, but to get the most you can, eat your broccoli raw or briefly steam or stir-fry the green florets. (Boiling destroys some of the sulforaphane.)

4. Parsley

University of Missouri scientists found that this herb can actually inhibit cancer-cell growth. Animals that were given apigenin, a compound abundant in parsley (and in celery), boosted their resistance to developing cancerous tumors. Experts recommend adding a couple pinches of minced fresh parsley to your dishes daily.

5. Coffee

Drinking about two 12-ounce coffees a day may lower your risk of an aggressive form of breast cancer, says a May 2011 study in Breast Cancer Research.

"One possibility is that coffee's antioxidants protect cells from damage that can lead to cancer," says study author Jingmei Li, Ph.D. More research is needed, so don't up your intake based on these figures just yet.

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at http://www.eatingwell.com.)

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Antioxidant Juices: Which Packs the Most Punch?

Researchers Design 'Green' Extraction Method for Antioxidants in Grape Skins

Newswise — FAYETTEVILLE, Ark. – University of Arkansas researchers are taking grape skins left from making wine and juice and using “green” processes to extract powerful antioxidants that can be used in health products.

“The goal is to get a value-added food supplement product,” said Jerry King, professor of chemical engineering at the University of Arkansas. Beverages such as grape juice and wine contain natural antioxidants, which have anti-inflammatory properties when ingested. However, while juices and wine contain some of the antioxidants, up to 50 percent remain in the waste material left behind when the skins, stems and seeds get filtered away. “These are valuable components that don’t go into the juice or wine,” King said.

Grape waste means business: The United States generates about 15 million tons of grape waste each year, and most of it currently ends up as compost or animal feed. Extracting products with potential health benefits from the waste has commercial interest.

However, traditional extraction methods use organic solvents, which can be expensive, toxic and difficult to dispose. King and his colleague, food science professor Luke Howard, received $350,000 over four years from the U.S. Department of Agriculture as part of an interdepartmental collaboration to employ a method using pressurized water to extract the antioxidants. For the past four years, they have worked with graduate students Jeana Monrad and Keerthi Srinivas to optimize these extraction methods using a technique called subcritical water processing.

To do this, scientists heat the water under pressure, which allows it to remain liquid at high temperatures and act as an extraction solvent. They also used organic acids to isolate certain types of antioxidants.

The researchers faced several challenges with this method, because natural antioxidants can break down at high temperatures. They developed a process of continuous extraction that allows for high flow rates to minimize antioxidant degradation and maximize their breakdown.
The researchers created an extraction method that not only increases the efficiency of extraction over ethanol alone, but also produces antioxidant compounds that are smaller in size, which are more effectively adsorbed by the body.

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Green Tea’s EGCG Boosts Immunity, Fights Inflammation

Mind your brain, keep it active

Dr Shikha Sharma

Keeping the mind active and the brain healthy is one of the most important aspects of health in the older years of your life. Body degeneration is an active and constant process, but then the body also works just as actively and constantly to regenerate. This also applies to the brain. However, if the brain does not get the raw materials it requires, the regenerative process suffers.

There are certain things that the brain requires to stay healthy:

1. Brain-specific nutrition: The brain is literally made of ‘good’ fats – a lot of its nerve coverings are manufactured from good fats and oils. Physically, brain development is very rapid from the moment of birth to the age of two years. So a baby needs lots of good fats to ensure that it has the necessary supply of essential oils for brain development.

Good fats are also responsible for neurons and the entire nervous system. Good fats include unprocessed, unrefined oils from nuts and oil seeds. Seeds are a treasure trove of healthy minerals, B vitamins and folic acid. They are a naturally rich source of iron and zinc, and are also good sources of healthy protein.

Sesame seeds are an excellent source of calcium – particularly important during adolescence, childbirth and menopause. All seeds are a source of vitamin E. So eat almonds, walnuts, pine nuts, chilgoza, hazel nuts and pistachios. Add sunflower and flax seeds to the mix. Unhealthy oils and fats are transfats, over-processed and refined fats, deep fried and refried oils, adulterated oils and excess saturated fats.

Antioxidants are very important for the brain. This is because the brain is susceptible to tissue problems due to its high level of work and regeneration. Antioxidants ensure that the brain has enough cleansing and detoxifying agents to keep it clean and healthy. Good antioxidants for the brain are organic fruits and fresh vegetables, green tea (without milk and sugar) and some herbs.

Good proteins are just as important for brain development. These include sprouts of organic dals like mung, channa, lobhia, moth and so on. Tofu, soya milk and organic lean fish are good sources too. The brain requires a lot of carbs to function effectively. Starving makes the brain dull, but be warned – so does gluttony. Good carbs are fruits, dry fruits like dates, figs and raisins, whole grains like dalia, oats (not the instant variety), unpolished rice, barley, whole corn and millets.

2. Herbs that facilitate brain regeneration: These include yastimadhu (liquorice or licorice), guduchi, shankhapushpi, mandukaparni, chitrak root, brahmi, vacha, haritaki, kustha and shatavari.

3. Oxygen: Oxygen is vital for brain health. Aerobic exercise, pranayams, dancing, active playing… all of these contribute to lung expansion, thus ensuring that oxygen reaches the brain.

4. Mental exercise: Challenging, enjoyable problem-solving puzzles, learning new languages, learning a new skills… all this creates a very healthy and active brain.

5. Physical exercise: Physical exercise promotes blood circulation to the brain and helps the regenerative process.

6. The moderation of certain lifestyle hazards: Food and alcohol addictions, lack of sleep, too much anxiety, nicotine, over-medication and a sedentary lifestyle make us dull.

Brain health is a combination of all the factors above. Keeping your brain healthy also promotes overall health.

Know your brain
1. Your brain forms 2 per cent of your total body weight but uses 20 per cent of your body’s energy – enough to light a 25-watt bulb.
2. The brain uses glucose as fuel. When you work late, eat fruits and dried fruits like raisins, prunes, dates and apricots. They provide healthy sugar and minerals.
3. Alcohol weakens connections between neurons. Take multivitamins and detox the liver frequently if you drink alcohol regularly.
4. The brain produces 70,000 thoughts a day on an average.
5. Humans make new neurons throughout their lives in response to mental activity. So join hobby classes or a social welfare activity.
6. A study of one million students showed that students who ate lunches that did not include artificial flavours, preservatives and colours did 14 per cent better on IQ tests than students who ate lunches with these additives.

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Kush Boys Say Green Tea in Chronic Ice “Hemp Iced Tea” is Good Medicine
yamaha guitars

Tava Tea – Super Slimming Tea Causes a Stir

Jan 2nd, 2011 | By SueE 

It really is not surprising that so many of us feel self conscious about our bodies. The idealised image of the body seems to be everywhere and all of us want to look stunning and beautiful. However in reality many of us are struggling to lose unwanted weight and are feeling pretty hopeless when it comes to acquiring a better-looking, healthier body.

We seem to put off the idea of weight loss because on some levels it feels impossible. If only there was an easier way to lose weight that required no strict fitness routines getting in the way of our social lives, then we would do it! If only we could lose weight without giving up our favourite foods, then we could achieve that great look. If only we could trust in the numerous chemical supplements to help us on our weight loss quest, then we would; and so the list goes on…

However contrary to popular believe that the way to weight loss is all about chemical supplements, restrictive diets and hours lost in the gym, there is a simple healthy organic solution. And no, it’s not some wacky weight loss plan, but a hot cup of Tava Tea.

It really is what we have all been waiting for, a chance to get a fantastic body without the gym, complicated diets and dodgy pills! Tava tea is made of all organic, natural tea leaves, which are proven to not only aid weight loss, but provide a better overall feeling of well being. The three active ingredients are Wuyi Cliff Oolong (Wu Long), Pu’erh and Sencha, all of which are leaves from the green tea family.

What makes Tava tea special is that this combination of tea leaves is superior to basic green tea on its own. This fusion contains anti-oxidants, cholesterol reducing properties, digestion enhancing components and the promotion of blood circulation. And to top it all of these fine ingredients are said to keep teeth healthy and reverse the signs of ageing, hooray! These carefully selected tea leaves promote weight loss by accelerating the body’s natural calorie burning mechanism, which means you will have your desired shape in no time!

Further more we can really put our trust into this wonderful brew, because scientific backing proves its amazing properties. Clinical studies in Japan have found that Tava tea increases metabolic rate and reduces the fat gaining effects of carbohydrates.

read more...

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Slimmer Tea
Tava Tea - an amazing green tea blend

Do Free Radicals Really Cause Aging?

By Jessica Marshall


These much maligned molecules may not be entirely harmful after all. In fact, a new study suggests they could help us live longer.

THE GIST

• Free radicals are an important part of our body's normal functioning and may even be good for us in certain doses.
• Worms that made extra free radicals lived longer than typical worms, but the effect was reversed when they were treated with antioxidants.
• Research does not support taking more antioxidants than we consume via diet, researchers say. 

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Conventional wisdom has held for decades that free radicals cause aging, and that antioxidants, which squelch the reactivity of these highly reactive molecules, are a way to slow the process. But new work adds to a growing body of research that suggests the story is not so simple.

In the new study published in PLoS Biology, worms that made more free radicals or that were treated with a free-radical-producing herbicide actually lived longer than normal worms.

What's more, when the longer-lived mutant worms were given antioxidants, the effects were reversed, and the worms had a conventional worm lifespan. The finding flies in the face of the idea that antioxidants battle the effects of aging.

According to study author Siegfried Hekimi of McGill University in Montreal and others, what is emerging from this and other experiments is a view of free radicals -- or, more precisely, reactive oxygen species -- as a normal part of the body's stress response, with beneficial effects at certain levels.

"Maybe the reason why free radicals and aging are correlated is because free radical production in the mitochondria (part of the cell) is a stress reaction to the damage of aging," Hekimi said. "The organism tries to counter with free radical production."

Hekimi and others point out that part of exercise's benefit may be because exercise causes mild increases in the levels of reactive oxygen species that are actually good for us.

The emerging view casts a pall on the idea of popping antioxidant pills in hopes of slowing the aging process or protecting against disease.

"When clinical trials have been done with antioxidants, they have not shown benefits," Hekimi said.

"If we're right that reactive oxygen species are fundamental to maintain normal fitness and also adaptation to stress, then you don't want to take too many antioxidants," said Navdeep Chandel of Northwestern Medical School in Chicago.

Indeed, Chandel suspects that the beneficial effects of limited alcohol consumption come not from antioxidants in red wine but from the mild oxidative stress the alcohol provides.

"Who am I to say if you should take antioxidants or not," he added. "All I would say is there is no evidence that taking more antioxidants than you get through diet is needed."

Free radicals do cause damage, Hekimi said, but at normal levels their beneficial effects are perhaps more important. If the stress of aging or disease increases sufficiently, he said, the damage caused by the free radicals might overwhelm their positive effects.

"You cannot live without them, nor should you wish to, but they will probably help to kill you in the end," agreed Barry Halliwell of the National University of Singapore, of reactive oxygen species. "Learning how to stop the latter whilst preserving the useful functions of reactive oxygen species should be a major research priority in the next few years."

Halliwell said that evidence supports that reactive oxygen species probably contribute to the progression of cancer and neurodegenerative diseases, despite having beneficial effects at lower levels. They also probably cause skin wrinkling, he added.

Hekimi hopes further experiments will determine exactly how reactive oxygen species increase lifespan in the worms.

He and his colleagues used the nematode worm Caenorhabditis elegans, an organism used widely in lab studies, but Hekimi believes the findings will translate into higher organisms like mice and humans, because these systems are so fundamental.

Halliwell noted, though, that C. elegans can not be used to study the effect of free radicals on stem cells, which evidence suggests may be important. Also, the study only shows the effects of free radicals on longevity, and can say nothing about quality of life.

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Weight Loss Drinks For Quick Slimming Up

Suparna Chakraborty

 Everyone wants to be lean, slim, beautiful and with an extra kilo, the world comes to an end. What are the ways of weight loss? Diet, exercise, yoga, gym etc. With an hectic schedule it's human tendency to forget or to not be able to strictly follow the steps. Thus, you need to have another alternative effortless way that would add on to your effort of getting slim. Weight loss drinks are one such easy way to down. Here are few weight loss drinks -

1.Vegetable Stalk – Drink two glasses of vegetable stalk before lunch. This weight loss drink is a high source of fiber and full of nutrition. The fiber make you feel full and thus you end up eating less of calories. According to researchers of University of Penn, drinking vegetable stalk before lunch can help cut down on 135 less calories. Vegetable stalk is also very good for skin.

2.Drink Ice Cold Water – Drinking ice cold water can help you burn 200 calories. When you drink cold water, your body calories to rink that water to body temperature. Cold water also increases metabolism. This, leads to burning of calories and loosing weight.

3.Fruit Smoothies – Fruit smoothies workout your digestive system. This means no undigested food is left in the stomach, which is leading to fat content. Smoothies detoxifies the body, cleansing your body. It is best to have a glass of smoothies along with lunch. Don't add extra sugar or honey to the weight loss drink.

4.Green Tea – Green tea is famous for it's slimming capabilities. It boosts metabolism and regulates digestive process. It also is a source of antioxidants. Drink green tea after every meal for best results.

5.Milk – Milk is a good source of calcium which breakdown fat into fat cells. Thus, prevent it to accumulate in the body causing ugly flab. Two glasses of milk in a day is enough for an adult.

6.Protein Drink – Protein intake turns fat into lean muscles, thus preventing fat accumulation. The more your muscles are formed, the more calories are burned. Thus, prevent accumulation of fat.

These six weight loss drinks also work wonders on your immune system and blood purification. This leads to greater strength, lesser number of sick leaves and glowing skin.

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Forget the eggnog — load up on healthy green tea

ALEX HANDYSIDE THE GREY ZONE
Mon, Dec 13 - 4:53 AM

I’M A HUGE fan of green tea, and if you haven’t tried it yet, I think you should. It’s packed full of anti-oxidants. These are naturally occurring good biochemicals that mop up other naturally occurring nasties called free radicals.

Many experts believe free radicals are a major factor in the development of coronary artery disease, blood clots, macular degeneration, arthritis, Alzheimer’s disease and many cancers. I’ve always liked my fruit and veggies — after all, they are high in anti-oxidants. Then I discovered that green tea contains 10 times more antioxidants than antioxidant-rich blueberries, pomegranates and cranberries. And because green teas are minimally processed (its leaves are withered and steamed), its antioxidants are about twice as concentrated as those in black teas (whose leaves are crushed and fermented).

Many studies have looked at how green tea battles cancer: one Japanese study of nearly 500 Japanese women with Stage I and Stage II breast cancer found that drinking green tea before and after surgery was associated with lower recurrence of the cancers. Studies in China have shown the more green tea that participants drank, the less the risk of developing stomach cancer, esophageal cancer, prostate cancer, pancreatic cancer and colorectal cancer. A recent analysis of 22 studies that investigated the correlation between high tea consumption and reduced risk for lung cancer concluded that increasing your intake of green (but not black) tea by two cups per day may reduce the risk of developing lung cancer by 18 per cent.
With regard to green tea and heart health, it’s known that lifestyle and overall diet are far more critical than any one food group. Green tea’s antioxidants are dilators that will certainly improve the flexibility of blood vessels and make them less vulnerable to clogging.

A Dutch study of more than 3,000 men and women did find that the more tea consumed, the less severe the clogging of the heart’s blood vessels, especially in women.

Green tea has also been linked to weight loss, but the evidence is less clear. Green tea and its extract have been shown to fight lower LDL ("bad") cholesterol and obesity, two risk factors for heart disease and diabetes. In one Japanese study, 240 men and women were given varying amounts of green tea extract. Those who got the highest amount of extract lost the most fat and weight and had lower blood pressure and lower LDL cholesterol.

Besides being calorie-free, green tea appears to stimulate weight loss through the action of plant-based compounds called phytochemicals that temporarily cause the body to burn more calories and melt fat. The benefit lasts only a few hours, so researchers concluded it may help to drink green tea at least twice a day.

So how much is enough? Research shows that regular tea drinkers (two or more cups a day), have less heart disease and stroke, lower cholesterol, and that they recover from heart attacks faster. In a study that involved 500 Japanese men and women, researchers found that drinking at least four cups of green tea every day may be related to the reduced severity of coronary heart disease among male participants. Personally, I drink six to eight cups per day in place of the recommended six to eight glasses of water.

One area that most experts do agree on is that the effect green tea extracts and supplements have on the body is unknown and may actually cause damage. If you’re going to reap the many rewards of green tea, drink it straight-up: no pills, powders, pipes or potions.

So this season lay off that ‘liquid heart-attack’ called eggnog and just enjoy a really nice hot cuppa with your Yuletide turkey!

Alex Handyside is a Certified Senior Adviser and the owner-operator of ScotiaCare Homecare & Caregivers.

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The Green Ttea Boost

Charlyn Fargo, Contributor

Can green tea really help people lose weight? Some studies suggest that two to four cups of green tea daily could provide some extra help when you cut calorie consumption and boost your activity to lose weight, but don't expect it to produce a major loss. Natural compounds in green tea, especially a polyphenol known as EGCG, may support weight loss. Studies that do show an effect of green tea or isolated EGCG show an average of about an extra one to three pounds of weight loss over several months, especially among those who are moderately obese.

Some vitamin supplements or products that claim to promote weight loss list EGCG or green-tea extract content, but they may contain an amount well below levels linked with weight loss in controlled studies.

If you enjoy green tea, drinking two or three 8-ounce mugs or three to four 6-ounce cups freshly brewed (not bottled) each day provides levels of EGCG associated with these modest improvements in weight loss. Extracts or isolated EGCG in appropriate amounts may help, too, but when you get these compounds from drinking tea, you may end up with additional help towards your weight-loss goal.
- American Institute for Cancer Research

Fat children

The latest statistics show that 32 per cent of children (two to 19 years old) are overweight or obese. And the same data confirm that obese children are more likely to develop adverse health outcomes later in life, according to the Journal of the American Dietetic Association, October 2010. The article urges all of us to push strategies to reverse the trend.

The key is to lower calories consumed in the form of snacks and desserts. The researchers identify many of those snacks and desserts as empty calories, full of 'solid fats' and added sugars. Sugar-sweetened beverages are the highest contributors to the sugar intake in children followed by desserts - cookies, cake and pie. The American Dietetic Association (ADA) recommends substituting nutrient-rich foods such as fruits, vegetables and non-fat dairy.

The ADA leads a consortium of groups to end childhood obesity within a generation. Here are their recommendations:

Increase access to and consumption of affordable and appealing fruits, vegetables, whole grains, low-fat dairy products and lean meats in and out of school.

Stimulate children and youth to be more physically active for 60 minutes every day in and out of school.
Boost resources (financial/rewards/incentives/training/technical assistance) to schools in order to improve physical fitness and nutrition programmes.

Educate and motivate children and youth to eat the recommended daily servings of nutrient-rich foods and beverages.

Empower children and youth to take action at their school and at home to develop their own pathways to better fitness and nutrition for life.

Charlyn Fargo is a registered dietitian at Creators Syndicate www.creators.com.

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Tava Tea - A delightful blend of green to to aid in weight loss
Anti Prostate Cancer Green Tea

Green tea may increase post-meal satiety: Study

By Nathan Gray, 03-Dec-2010


Drinking green tea after a meal might boost satiety levels, but has very little effect on blood glucose levels or glycemic index, according to a new study.

The research, published in the Nutrition Journal, suggests that the antioxidant-rich beverage could boost feelings of fullness, but found no evidence to support previous suggestions that it may moderate insulin sensitivity or glucose levels.

The researchers, led by Dr Julija Josic from Lund University, Sweden, said the overall sensation of satiety was boosted more after a meal accompanied by green tea than after a reference meal accompanied by water.
They said their conclusions that green tea significantly boosted satiety were supported by the fact that “not only was satiety increased, but also the feeling of fullness and the feeling of having had enough to consume.”
 
Green tea
 
The compounds thought to contribute to the health-promoting effects ascribed to green tea are polyphenolic compounds called catechins, which have been the focus of many previous studies on green tea, due to their anti-oxidative properties and their potential role in preventing cancer and cardiovascular disease.
But some research has also suggested a possible link between green tea consumption and diabetes risk, reporting that tea drinking could bring modest benefits for glucose homeostasis and insulin sensitivity.

There are four major catechins in green tea: epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG), of which EGCG is the most abundant.

The authors said that intervention studies with green tea extract in healthy rodents and humans have demonstrated increased insulin sensitivity after an oral glucose tolerance test with EGCG was found to have most insulin-enhancing activity in animal in vitro studies.

However,H several studies have observed that neither green tea extracts nor EGCG have any effect on fasting glucose, insulin sensitivity or glucose levels.

“To our best knowledge, this is the first study to examine the effect of green tea on both the glucose metabolism and satiety, after the ingestion of a regular meal,” said the researchers.

“The primary objective of this study was to determine whether ingestion of a regular meal and green tea lower postprandial [post-meal] plasma glucose levels, glycemic index, and insulin levels. The secondary objective, was to establish whether consumption of a regular meal including green tea increase the satiety,” they added.

Study details
 
No significant differences in serum insulin levels or insulin were reported between the green tea meal and a reference meal during a 120 min post-meal observation period.

Josic and colleagues also observed no difference in glucose levels, with 120 min glucose value found to be higher following the green tea meal, and there was no significant difference found in mean glycemic index between the green tea and reference meal.

After the reference meal, the subjects reported finding it more pleasant to eat another mouthful of the same food than after the green tea meal, again confirming the increased feeling of satiety.

Josic and co workers said that differences in taste perception between the green tea and control water drink may have been responsible for the satiety-promoting effects, and so contributed to a stronger satiety sensation after the green tea meal than after the reference meal. They noted that measurements of taste perception during the meals would have provided additional information about this potential confounder.

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Tava Weight Loss Tea - A special blend of green tea
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Conversational Hypnosis

Gargling Green Tea Can Fight Flu

Gargle green tea to fight off flu bugs

Could gargling with green tea prevent flu? It contains compounds called catechins, which have been shown, in lab research, to prevent the ­infection.

One small Japanese study at the University of Shizuoka showed that nursing home residents who gargled with green tea three times a day for three months were less likely to get flu than those who did not.

Larger clinical trials are now under way, involving more than 600 teenagers. Young people were chosen because flu spreads quickly and easily among students.

Researchers have yet to discover exactly how catechins work, but it is believed they have a general anti-viral effect. Gargling is thought to be a more ­effective way to tackle viruses than drinking, because this way the bugs are exposed to the liquid for longer.


Read more: http://www.dailymail.co.uk/health/article-1334187/Latest-health-findings-Gargling-green-tea-fight-flu-ear-implant-banish-dizziness.html#ixzz16ovLCeqQ

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Drink Tava Tea for Weight Loss
Isochronic Tones
Transcendental Meditation
Pomegranate Juice

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.

Oolong

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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