Benefits of Green Tea

Tea is the second most widely consumed beverage in the world. Although water is the most widely consumed beverage, still, hundreds of millions of people drink tea every day based on health benefits and taste. Tea comes in three main varieties, black, green, and oolong. Green tea (Camellia sinesis), is believed to have the most health benefits thanks to the way it’s processed. Green tea is made from unfermented leaves, which contain the highest concentration of powerful antioxidants. Antioxidants such as polyphenols in green tea neutralize free radicals and reduce or help prevent some of the damage they cause.

Free radicals are damaging compounds in the body that alter cells, tamper with DNA (genetic material), and cause cell death. According to the University of Maryland Medical Center free radicals occur naturally in the body, but environmental toxins (including ultraviolet rays from the sun, radiation, cigarette smoke, and air pollution) also give rise to these damaging particles. Many scientists believe that free radicals contribute to the aging process as well as the development of a number of health problems including cancer and heart disease. Based on studies using human subjects, animals, and in laboratory experiments, green tea is useful for:

-Arthritis
-Atherosclerosis
-Cancer
-Colds
-Diabetes
-High Cholesterol
-Inflammatory Bowel Disease (IBD)
-Influenza
-Liver Disease
-Obesity
-Tooth Decay
-Weight Loss

Green tea has been used as a stimulant, diuretic, astringent, and to improve heart health throughout the ages in China, India, Japan, and Thailand. Other traditional include improving mental processes, promoting digestion, regulating body temperature and blood sugar, and treating flatulence (gas).

In addition to tea leaves, green tea is available in capsule form and liquid form made from leaves and leaf buds. A cup of green tea contains 50-150 mg of antioxidant (polyphenols). Decaffeinated green tea also contains polyphenols, but they are concentrated. If you are sensitive to caffeine, caffeine-free supplements are available.

  

Coconut oil for optimum health

Taken from the fruit portion of the seed off the coconut palm tree, coconut oil is one the most beneficial foods you can consume. In tropical regions where coconut oil or fat is a large portion of their caloric intake, people are much healthier and experience a much lower incidence of the modern diseases we do in the U.S. [1, 2]

There is an array of positive research published in the last few years showing the significance of coconut oil. [3] Coconut oil is classified as a “functional food” because of its health benefits that go far beyond its nutritional content. In fact, the coconut palm is so highly valued by Pacific Islanders as a source of food and medicine that it is called “The Tree of Life.” [4]

Coconut oil is the most saturated of all fats. Saturated fat has three subcategories: short chain, medium chain and long chain. Coconut oil contains approximately 65% medium chain fatty acids (MCFA). Although recognized for its health benefits many centuries ago, it wasn’t until 40 years ago that modern medicine found the source to be MCFA. Remarkably, mother’s milk contains the same healing powers of coconut oil. [5]

The saturated medium chain lipid lauric acid, which comprises more than 50 percent of coconut oil, is the anti-bacterial, anti-viral fatty acid found in mother’s milk. [6] The body converts lauric acid into the fatty acid derivative monolaurin, which is the substance that protects adults as well as infants from viral, bacterial or protozoal infections. This was recognized and reported as early as 1966. [7]

Since the first half of the 19th century, infection has been implicated as a cause of cardiovascular disease (CVD). [8] Researchers have been studying what causes the changes in the arterial wall. Professors Russell Ross and John Glomset formulated a hypothesis in 1973 about what causes CVD, concluding that CVD occurs in response to localized injury to the lining of the artery wall, which has been brought about by a number of things including viruses. [9, 10] The injury, in turn causes inflammation/infection. The plaque that develops is a result of the body trying to heal itself. It has been very well established that pathogens play an integral role in cardiovascular disease.

What is interesting about the role of viruses that have been found to initiate cardiovascular disease is they can be inhibited by the medium chain fatty acids in coconut oil. One could say that consuming coconut oil decreases one’s risk of cardiovascular disease.

Sources of Coconut oil:
Only use organic virgin coconut oil. I am currently using Tropical Traditions Virgin Coconut Oil. This oil is truly unrefined and made from organic coconuts. It contains a very high lauric acid content between 50 and 57 percent. I use between two and four tablespoons per day, which is what is recommended.

references:
1. Enig, Mary. “A New Look at Coconut Oil.” westonaprice.org. http://www.westonaprice.org/knowyourfats/coconut_oil.html

2. Rethinam, P. Muhatoyo. “The Plain Truth About Coconut Oil.” http://www.apccsec.org/truth.html

3. Enig, Mary. “Latest studies on coconut oil.” Wise Traditions in Food, Farming, and the Healing Arts. Spring,2006;7(1).

4. “Coconut.” Coconut Research Center. http://www.coconutresearchcenter.org/

5. Kabara, Jon J. “Health Oils From The Tree of Life – Nutritional and Health Aspects of Coconut Oil.” http://www.coconutoil.com/John%20Kabara.pdf

6. Enig,Mary. Know Your Fats. Silver Spring: Bethesda Press, 2000

7. Lee, Lita. “Coconut Oil: Why is it Good for you.” Dec. 2001. coconut.com http://www.coconutoil.com/litalee.htm

8. Epstein, Stephen, et al. “Infection and Atherosclerosis.” Arteriosclerosis, Thrombosis, and Vascular Biology. 2000;20:1417 http://atvb.ahajournals.org/cgi/content/full/20/6/1417

9. “Getting to the Heart of Atherosclerosis.” The UW Office of Research. http://www.washington.edu/research/pathbreakers/1973b.html

10. Furci, Michael. “Fats, Cholesterol and the Lipid Hypothesis.” www.bullz-eye.com.

  

The best fat for pilots

The military has a lot invested in training pilots and decided to fund a study to find out which foods are best for them. The University of North Dakota researchers found the 45 pilots who ate the fattiest foods, such as butter or gravy, had the quickest response times in mental tests and made fewer mistakes when flying in tricky cloudy conditions. Surprisingly, after those on the high-fat diet, those on the high carb diet performed the best, with the worst performance from those on the high protein diet.
Enig, Mary., and Sally Fallon. ?Caustic commentary? Wise Traditions, 2009;(10)4:41

  

Trans fat needs a warning label

Trans fat roles in the body include:
? Lowers high density lipoproteins (HDL), otherwise known as the ?good
cholesterol?.2
? Raises low density lipoproteins (LDL), otherwise known as the ?bad cholesterol?.2
? Raises C-reactive protein, a substance in the blood that indicates arterial inflammation and is said to indicate proneness to heart disease.3
? Raises Lipoprotein (a) (Lp(a)), a substance in the blood that indicates arterial inflammation and is said to indicate proneness to heart disease.4
? Raises C-reactive protein, a substance in the blood that indicates arterial inflammation and is said to indicate proneness to heart disease.5
? Promotes improper management of blood sugar thus having detrimental effects in diabetics.6
? Interferes with the function of the immune system.7
? Decreases the bodies ability to utilize and decreases the amount of the healthy omega-3 fatty acids in our tissues.7

What are trans fats? They are poison in our food supply. ?The latest government study confirms that trans fat is directly related with heart disease and increases LDL cholesterol. Because of that, the Institute of Medicine, a branch of the National Academy of Sciences, declared there is no safe amount of trans fat in the diet.?8 ?There should be a warning on food made with this stuff like there is on nicotine products. It?s that bad for you, says Dr. Jeffery Aron, a University of California at San Francisco professor of medicine and one of the nation?s leading experts on fatty acids and their effect on the body.9

(Fats, cholesterol, and the lipid hypothesis)

  

Cholesterol no longer a risk factor for heart disease. Look to CRP?

Dr. James Stein, MD from the University of Wisconsin Medical School in Madison, praised the JUPITER study for exposing the fact that current therapeutic LDL-cholesterol levels are not only arbitrary, but are in fact a poor indicator of cardiovascular disease (CVD) risk. ?Most patients with heart attacks have normal cholesterol values,? he stated. With the cholesterol theory crumbling the industry is under intense pressure to come up with a new risk factor, and one that can be treated with the same statin drugs they have invested so much money in. Enter Dr. Ridker and C-reactive protein (CRP). Ridker has been pushing treating CRP with statins for years. But is CRP a risk factor? A National Panel on CRP found no evidence treating CRP levels will improve survival rates (www.urmc.rochester.edu/pr/News/story.cfm?id=182). Elevated CRP levels are associated with many things including; anger, stress, arthritis, cancer, lupus, pneumonia, TB, oral contraceptive use, pregnancy, heart attacks, surgery, trauma, intense exercise, etc. It?s a marker for disease, not the cause. But since statins lower CRP levels slightly, you can count on CRP becoming the new cholesterol. The public will be made to fear CRP, be tested for it, and be put on dangerous statins to lower it. What a racket.

  

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