Burdock Root: Active ingredients include 45% inulin, essential oils, vitamins and a broad array of minerals. The Chinese consider burdock to be strengthening and nutritive, making it an excellent tonic. It is traditionally used to cleanse and detoxify. Burdock can help protect cells against several toxic chemicals.

Sheep Sorrel: This herb provides strong immune support and is a good source of vitamin C. Sheep sorrel was traditionally used to cool fevers and to aid in the removal of wastes by increasing urine flow.

Slippery Elm: Folk medicine ascribes many traditional uses to slippery elm bark, which contains large amounts of mucilage. It is especially noted for its property of soothing inflammatory irritation and strengthening all the digestive organs.

Turkish Rhubarb: This herb provides support to the digestive system, colon, liver and blood. This helps the body to detoxify, particularly in the bowels. It also helps neutralize harmful microorganisms in the gut.

Blessed Thistle: It is prized for its bitter properties. Blessed thistle studies have shown that the herb normalizes the flow of digestive secretions, relieving indigestion and liver congestion symptoms and normalizing bowel movements. Blessed thistle is also anti—bacterial.

Red Clover: It is a blood purifier and facilitates the elimination of wastes and toxins through the skin, kidneys and bowels. Red clover has been used by many cultures to treat serious health conditions.

Kelp: Used traditionally for the nutritive benefits of its abundant minerals, kelp is a great source of iodine, which helps regulate energy levels. The alginates in kelp protect against radiation by products such as strontium 90, plutonium and cesium and the health issues that can be a result of this radiation.

Watercress: An aromatic edible wild plant, this superior food is a rich source of chlorophyll, vitamins A and C and many minerals including iron and iodine. Watercress has been found to have value in treating joint complaints and some circulatory problems.

Floressence, the remarkable eight—herb healing tea is available at health food stores nationwide. More information or help finding a store in your area can be obtained toll—free at (888) 436—6697, or online at www.florahealth.com.

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Sources:

• (K. Morita et al. 1984: Mutation Research 129:1:25)

• (Foster 1990: “Medicinal Plants”)

• (Int’l Journal of Radiation Biology & M. Castleman, “The Healing Herbs”)

• (Foster 1990 “Medicinal Plants”)

Visit Tea First for more on herbal tea.

But if you’re trying to get in better shape or lose some weight, ending a meal with desserts that are high in calories might not be a great idea. No, you don’t have to skip dessert. Instead, try some of these healthier options:

* A fruit bowl: Fruit is naturally sweet, so you’ll target that sweet-tooth craving, without the additional calories of sugar or cornstarch added to baked desserts. And you can mix seasonal fruits from around the world at all different times of the year to keep this dessert choice colorful with many interesting different flavors.

* Low-calorie yogurt: Smooth, creamy texture and plenty of different flavors make this dessert option one to add to your healthy choice list. If you want to add additional healthy options to your yogurt, consider sprinkling in some fruit, oatmeal or granola. It’s a great way to top off a meal without going overboard.

* Cold-brewed tea: After finishing a wonderful meal, you often find yourself wishing for something to wash everything down. Serving cold-brewed tea is a great way to end the meal with a flavorful drink, and also promote your healthy lifestyle. Cold-brewing brings out the essence of the tea leaves, removing the bitterness that can form when tea is over-steeped. And having a glass after each meal will help you to slowly dissolve fat in your body.

Visit Teawan (www.Teawan.com) for cold-brewed tea bags and other high-quality tea products. These Oolong tea leaves are grown in Taiwan under abundant sunlight, mist, rainfall and with nutritious soil. They are natural and organic, and perfect for an after-dinner drink.

* Sugar-free popsicles or sherbet: If you’re craving cold and sweet, tantalize your taste buds with something from the freezer section. Make sure you purchase the sugar-free varieties of popsicles or sherbet – in any color – so you don’t add any unnecessary extra calories to your dinner.

The next time you sit down to a great meal, don’t fret over adding extra calories to your menu with dessert. Instead, with all of these ideas, all you have to do is worry about saving room for dessert.

(ARA) – The hot days of summer and even early fall can leave you parched for a refreshing drink. Sure, water is a great hydrator, but there are times when you thirst for a different taste and maybe a little caffeine to give your energy levels a boost.

In the southern states, sweet tea is an item on just about every restaurant menu. And unsweetened iced tea is a popular summery drink across the United States.

Traditionally, teas are always prepared by steeping teabags with hot boiled water to increase the aroma. But cold-brewing tea can bring more of the essence out of the tea leaves.

By cold brewing tea leaves, the resulting drink not only can quench thirst and eliminate grease from your system, but also retains the caffeine and tannic acid found in the tea leaves.

Cold water brings out the amino acid (sweetness) from the tea leaves, and eliminates the chance of the tea being over-steeped and bitter which can happen when bags are prepared with hot water. Cold-brewed tea emphasizes the idea of sweet tea but with no added sugar.

Because caffeine is stored within the leaves, cold-brewed teas do not stimulate the secretion of stomach acid; therefore, people with sensitive stomachs can also enjoy the taste of tea.

Natural tea can help you reduce body fat and increase your metabolism rate. Studies have shown that Oolong tea leaves contain rich amino acids and cellulose, which lower cholesterol and boost metabolism. Green tea leaves contain vitamins C and E, as well as high fiber. And black tea leaves help with digestion. Having a glass of cold-brewed tea – without sugar or cream – after each meal will help you to slowly dissolve fat in your body. Look for cold-brewed tea bags through Teawan, and also browse the quality tea products.

If you’re new to making cold-brewed tea, try these tips for your next refreshing drink.

1. Use purified water or premium natural mineral water for the best taste.

2. Use a bottle with a wide opening and sealable lid for storing the tea. Put the cold-brewed teabag in the middle of the container and hang the tag over the edge for easy teabag removal. Pour in cool or cold water until the container is full.

3. Let the tea brew. If you used warm water, steep the bag for one to four hours. If you used cold water, let the tea steep between four to 12 hours.

4. Once steeped, keep the container in the refrigerator or at room temperature, depending on how you prefer your tea.

The next time you head outside into the hot sun, don’t forget to carry along your container of iced tea for a refreshing and healthy drink to help keep you cool during your activities.

Courtesy of ARAcontent

Because of the many new studies that have been released concerning green tea health benefits, more and more people want to know about the history of this healthy tea. People want to know what makes this drink good for the body and how it was actually brought to the United States consumer. These are things that consumers who are cautious about the things they buy would want to know. It is important to know where products come from and how they came to be the way they are today in order to fully understand the positive aspects that this beverage can have on the body.

The first tea leaves were thought to have originated in Southeast Asia, especially parts of Southern China and parts of India, to name a few. People in these regions would pick the leaves, then put them in boiling hot water to allow the flavors to be released. It was also used for medicinal purposes since the Chinese believed the leaves had special healing powers. They also believed this beverage would help brain function. In these early times, the leaves were also excellent items with which to bargain. Once countries in Europe began colonizing and trading with these tea leaf cultivators, this beverage quickly spread across the globe.

This beverage was brought to Western Europe in many different phases. Most notably, though, was when the cultivation of the leaves and the actual drink was brought to the British Empire via the former British colony known today as India. By the time it came to Britain many different spices and the people of India added flavors so the leaves from this region had a much different taste than the leave from China.

As it became more and more popular in Britain, this beverage became a part of British life. By 1750, this hot beverage was considered the national drink of England. The people of the British Empire were some of the first in recorded history to begin adding sweeteners, like sugar, to the drink. During the 1800s, the Duchess of Bedford began having little gatherings of people over in the late afternoon to enjoy this beverage with some light sandwiches, scones, and fruit hours before dinner was to be served.

This drink came to North America when the British colonists left England to find a new life. The beverage played a major role in American history when it was dumped into the Boston Harbor by colonists who were angry over the taxation of the drink without representation. For Americans, this beverage did not take off in terms of popularity as it did in the British Empire. In fact, for hundreds of years, Americans have been known to prefer coffee; however, that is changing as studies are constantly proving that tea leaves might be better for the body.

The history of this beverage is really interesting because buying and selling the product has helped many nations and empires become very powerful. In fact, some would argue that countries like China and England would not be what they are today without the industry that came from cultivating tea leaves.

The dilemma may never be fully resolved, but the choice starts with exploring loose leaf versus tea in tea bags. Thomas Sullivan is reputed to have first introduced tea bags in the mid-19th century. He made samples of different teas carefully enclosed in a cloth bag for his customers, to help them select a tea. He intended them to open the bag and prepare the tea from its contents.

He soon discovered they were using the samples unopened in order to make their brew. The fine cloth mesh kept the tea leaf bits from making their way into the cup. That created the possibility of drinking it down to the last drop without having to ingest the leaves. The method was a hit.

More than a century has passed and bags and their contents have gone through much evolution, sometimes not for the better. Bags today are finer, stronger, and lighter weight. They’re manufactured and inspected to the highest health standards. But the contents are not always the best that can be had in the world of tea.

In the 1970s, ‘natural’ became the watchword of all food and beverage products, especially those made from plants. Tea certainly qualifies. As a result, loose leaf tea was looked on as a superior alternative. And, in many cases it is. There are hundreds of truly fine loose leaf teas imported from many parts of the globe.

Loose leaf teas from China, India, Japan, and elsewhere can be as pleasing to the connoisseur as a fine wine. The gentle jasmine from China stacks up well against a sweet orange tea from Turkey. Or, one may enjoy an outstanding mint tea from Africa.

By contrast, many bag teas are made essentially from left-overs, called fannings. Scraps of tea leaf that remain from processing are fed into a machine that fills thousands of bags per hour. The result is lined up into a box that contains a hundred or more which is shipped off to a grocery store. There it sits until someone takes it home. By the time it is actually consumed, a tea that was never very high quality to begin with may be stale.

But simply being in a bag isn’t an inevitable sign of low quality. Many vendors have evolved from the granola days to combine the high quality of a loose leaf tea with the convenience and other benefits of a bag. Though they often go by the more elegant name of “sachet,” it’s still tea in a bag. But the difference is that the tea is of the utmost quality and is sold fresh. That difference is important.

So, retain your busy lifestyle when you must. But take a few minutes on occasion to celebrate your efforts. Treat yourself to a truly fine cup of tea, and enjoy it without a dozen distractions. You’ve earned it.

Chai Masala Sipper

Surprise Mom with breakfast in bed this Mother’s Day. Create a simple menu starring this comforting and aromatic tea-based beverage – easy enough for dads and kids to prepare together. Real cream with a hint of vanilla adds rich smoothness.

1 bottle (400 mL) Dairyland French Vanilla Creama

10 green cardamom pods

2 cinnamon sticks (about 6 inches/15 cm each)

1 bay leaf

2 tbsp (25 mL) coarsely chopped fresh ginger root

2 tsp (10 mL) fennel or anise seed

½ tsp (2 mL) whole cloves

½ tsp (2 mL) black peppercorns

5 cups (1.25 L) boiling water

3 black tea bags

freshly ground nutmeg or ground cinnamon (optional)

Combine the Creama, cardamom pods, cinnamon sticks, bay leaf, ginger, fennel, cloves and pepper in a heavy saucepan set over medium-low heat. Bring to a simmer; reduce the heat to low and simmer for 10 minutes to infuse the cream. Meanwhile, pour the boiling water over the tea bags; steep for 5 minutes or until of desired strength.

Strain and discard the spices from the hot Creama mixture; stir into the steeped tea. Sprinkle with nutmeg or cinnamon (if using) before serving.

Makes 6 servings.

Tip: For a café experience, remove ½ cup (125 mL) of the strained Creama mixture and froth with a milk frother until foamy. Spoon over the top and sprinkle with nutmeg or cinnamon.

More recipes can be found online at www.dairyland.ca/ProductFamily_Creama.aspx.

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A brew of small-particle leaves, for example, was found to relieve indigestion — and indeed, Britain’s best-known brand name, Typhoo, means in part, the Chinese word for doctor.

“The nutritive value of tea has been the focus in countless studies,” says Alan Hargreaves, known as the Typhoo Master Tea Blender. “Tea is thought to be one of the most relaxing hot beverages and researchers are comparing notes to know why. At the same time, a cup of tea is also revitalizing, perhaps signalling the reason for its popularity in the workplace. With a single teabag it is quicker and easier to make than a pot of coffee—and now that decaf tea is vastly improved in flavour, there’s no reason at all to limit what it brings.”

Indeed, taking a break for good taste may be the best reason of all.

“Your decaf tea should taste as good as regular tea,” Hargreaves insists, “and the secret to this is both quality and quantity. Typhoo research and development teams insisted on the decision to pack as much tea into the teabags as possible. By comparison with other decafs in Canada, this is up from the average 2 grams per teabag, to ours at 3.12 grams.”

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Premium tea brands pack the teabags full, but decafs have been attempting to duplicate the taste with at least 50 percent less tea per teabag.

“Doing it that way makes no sense at all,” says Alan Hargreaves at one of Britain’s leading brand, Typhoo Tea. “Brands should be encouraging people to drink decaf tea, not disappointing them.

All tea is thought to be beneficial to the daily diet – from a simple fluid increase, to relaxation properties, to the all-important intake of antioxidants. A good decaf, therefore, lets you drink as much as you like.

But who will drink it if the taste lets us down?

“We found that decaffeinated tea can be made to taste just as good as regular tea,” Hargreaves continued, “and the secret to that now is actually right before your eyes: plump little teabags. At the decaf development stage, Typhoo researchers insisted on the decision to pack as much tea into the teabag as possible. In Canada, that’s up from an average of 2 grams per teabag, to ours at a robust 3.12 grams.

“As a result, opinion in all taste tests conducted went well beyond expectations,” he confirmed. “These rave reviews gave us absolute confirmation that all you need for a great cup of tea is great tealeaves – and lots of them.”

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Caffeine in tea however impacts the body differently than it does in coffee, a fact of nature that could make a big difference to your wakefulness. With coffee, the body receives an immediate jolt, whereas with tea, the stimulating effects cover several hours. Here’s why:

The tannins in tea bind together with the caffeine and this acts to slow the dissemination down. In coffee, with no tannins, the caffeine is free. It penetrates from the stomach into the blood vessels and reaches the brain almost immediately. Tea takes much longer because the tannins-caffeine-complex must be broken up in the intestines first.

This is why a cup of coffee has a stronger effect than a cup of tea at the same volume. The caffeine effect from one cup of coffee normally lasts less than one hour. On the other hand, the effect from one cup of tea can last more than three to four hours, with a slightly lower impact.

The decaff solution

“Tea continues to fascinate researchers with its potential health benefits and while waiting for conclusive reports on such findings, it’s good to know that top-quality decaf tea allows you to drink as much as you like,” says Alan Hargreaves at one of Britain’s leading brand, Typhoo Tea.

“Indeed, safeguarding our reputation for superior taste was of utmost priority in the decaffeination choice,” he explained. “And we achieved this with the most advanced techniques, with precision, and as imortantly with far more tealeaves per cup.

“Too little tea in the teabags makes the brew watery, weak and unsatisfying. Instead, in the decaf development stage, the Typhoo researchers insisted on the decision to pack as much tea into the teabag as possible. By comparison with other decafs in Canada, this is up from the average of 2 grams per teabag, to ours at 3.12 grams.

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“The solution was two fold,” says Alan Hargreaves, the Master Tea Blender at Britain’s leading Typhoo Tea. “ It’s about quality, but equally, quantity. We substantially increased the amount, or the density of the tealeaves in every teabag. It appears that the average decaf teabag in Canada contains around 2 grams of tea, whereas our research and development team insisted on the decision to pack in as much as possible, up to a robust 3.12 grams of tealeaves.

“Who, after all, can expect the richest tasting cup of tea with limp and ordinary beginnings?”

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Also, you can visit Tea-First.com for more on decaf tea.