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Most doctors including Angelo Cuzalina agree that sugar is not good for the overall health, and it is certainly not good for the teeth. These types of drinks are the major culprit for tooth enamel damage, and a new research suggests that these drinks are also bearing the fault for the tooth caries in children.

The results of the research have been published in the Journal of General Dentistry, by consuming energy or sports drinks for only as little as 5 days consecutively, the teeth are already exposed to a high risk of decay and enamel damage. Moreover, the energy drinks have proved twice as harmful for the teeth as the sports drinks.

Jennifer Bone, who is the spokesperson for the Academy of General Dentistry says that quite often, patients come to her office with oral health symptoms such as tooth sensitivity or tooth decay, and they simply cannot find a reasonable answer for these symptoms.

Certainly the dentists make a thorough review of the patient’s everyday diet or snacking habits, and of course they ask the patients about what type of drinks they do consume. The patients are basically stunned to find out that it is the sports drinks or the energy drinks the ones that cause these symptoms in the first place.

Researchers from the Southern Illinois University School of Dentistry have analyzed many different types of sports drinks and energy drinks. According to the findings, the sports and the energy drinks from different brands contain different amounts of acidity levels.

The researchers even put tooth enamel samples into these drinks in order to notice the damage caused by the fizzy beverages. They allowed these samples to be soaked for about 15 minutes, and then soaked the samples in artificially created saliva.

In as few as five days, the researchers could notice quite some damages to the tooth enamel on the samples. Dentists around the world including the dentists from Mt Pleasant Dental highly recommend that people who consume such sports or energy drinks on a regular basis, should always rinse their mouths with water after drinking.

This way, all those bad sugars which will be later transformed into harmful acids by the bacteria, will be flushed away and the damages can be thus avoided.

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If you consume sports drinks, it may be best to wait thirty minutes before brushing your teeth. According to a recent study, citric acid in sports drinks weaken tooth enamel – brushing too soon after sipping a sports drink may increase the risk of tooth erosion.

The study, from NYU dental researchers found that consuming popular sports drinks softens the teeth, especially if you consume too many. Dr. Mark Wolff, Professor and Chairman of the Department of Cariology & Comprehensive Care at New York University College of Dentistry tells us this is the first study linking citric acid in sports drinks to erosion of the teeth.

Teeth from cows were used for the study, which resemble human teeth. The dentists cut the cow’s teeth in half and submerged one-half in water, and the other half in a sports drink. The tooth subjected to the sports drink showed a significant amount of erosion and softening, probably from the citric acid in the sports drink.

Several top-selling s drinks were used to prove that the sports drinks cause teeth to erode. The scientists submerged five teeth 75 to 90 minutes in order to approximate the amount of time human teeth are exposed to citric acid while sipping on sports drinks.

“To prevent tooth erosion, consume sports drinks in moderation, and wait at least 30 minutes before brushing your teeth, to allow softened enamel to re-harden,” says Dr. Wolff. He also suggests limiting sports drinks to avoid destruction of tooth enamel that leads to erosion and soft teeth. Your dentist can tell you if acid-neutralizing remineralizing toothpaste might protect your teeth from erosive tooth wear that can happen silently while sipping on your favorite sports drink.

Reference: nyu.edu

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Kombucha is a microbiological food. It helps regenerate the bowel flora and is excellent for wellbeing.

Kombucha is a popular health promoting beverage and natural folk remedy made by fermenting tea. Kombucha is a colony or culture of yeast and other microorganisms embedded in a pure cellulose “pancake.” When the “pancake” is grown in a blend of tea and sugar, it transforms the liquid into a refreshingly lightly sparkling, sweet and sour drink with a fruity fragrance full of health giving acids and nutrients. The Kombucha culture feeds on the sugar and, in exchange, produces other valuable substances which change into the drink: glucuronic acid, glucon acid, lactic acid, vitamins, amino acids, antibiotic substances.

Kombucha tea has about 0.5% to 1% alcohol as do some fruit juices such as apple juice. Harold Tietze in his book KOMBUCHA, THE MIRACLE FUNGUS observes that Muslims and Buddhists drink it without concern. “Recovered alcoholics do not have to fear the small amounts of alcohol.” The Salvation Army is using Kombucha to help alcoholics.

Kombucha tea isn’t something you can buy in a bottle or a bag. You need to brew up a batch of kombucha starter culture and grow your own.

The health benefits of kombucha tea are many, and the taste is distinctively tart. The final product is lightly carbonated too. If you’re interested in trying some, be prepared to do a little work and to wait for the finished product.

Kombucha Tea Recipe

Ingredients:

  • 4 – 6 Tea bags (at least 2 are black)
  • 4 litres ( 140 fl oz) Pure water, rain or spring
  • 300 grams (10 oz) White Sugar
  • 1 Kombucha tea fungus
  • 400 ml (1 3/4 cup//14 fl oz) Kombucha tea (mother tea), from your last brew or obtained with the mushroom / fungus – If you don’t have enough mother liquid

Instruction:
Boil the water in a stainless steel pot, add sugar, turn off heat and stir sugar until dissolved. Add teabags and let soak for 10 to 15 minutes. Remove tea bags and allow to cool. Strain (not necessary) and pour into fermenting jar. Add the fungus and mother tea to the jar. Cover and leave for one week in a place free from contaminants such as mould, cooking fats etc.

Recipes for Kombucha Tea with Pawpaw (Papaya)

Ingredients:

  • 100 grams (3.5 oz) Paw paw leaves and flowers
  • 4 litres (140 fl oz) Pure water, rain or spring
  • 300 grams (10 oz) White sugar
  • 2 Green tea bags
  • 4 Black tea bags
  • 1 Kombucha tea mushroom
  • 400 ml (1 3/4cup / 14 fl oz) Kombucha tea (mother tea), from your last brew or obtained with the fungus. If you don’t have enough mother liquid

Instruction:
Cut, clean and chop the stalks off the papaya leaves and flowers. Place in pot, bring to the boil then reduce to a simmer and cook for 1/2 hour. Let cool, strain and bring to the boil again, add sugar, turn off heat and stir sugar until dissolved. Add teabags and let soak for 10 to 15 minutes. Remove tea bags and allow to cool. Strain (not necessary) and pour into fermenting jar. Add the fungus and mother tea to the jar. Cover and leave for one week in a place free from contaminants such as mould, cooking fats etc.

Ingredients:
The following quantities are for one litre.

  • 5 tablespoons = 1/3 cup
  • 3-5 tablespoons of white sugar.
  • 1 – 2 teaspoons black tea (organic).
  • 1 – 2 teaspoons green tea (organic).
  • 1 teaspoon elderflower tea (optional).
  • 1 tablespoon papaya leaf tea (optional).
  • 1 litre water (Grander water).
  • 100 mls of Kombucha tea, (as an acidic starter).
  • 1 piece of Kombucha plant. (about 4 inches in diameter.)

Instruction:
Add the sugar to a glass bowl, dangle the tea bags over the side, then pour on boiling water. Use the tea bags to stir the liquid and dissolve the sugar. Leave the tea bags to steep until the tea has cooled. If you are using loose tea then steep the tea in a teapot, then mix with the sugar and boiled water in a bowl. Some herbs such as papaya leaf will need simmering in boiling water for 2 hours. Strain the herbs through muslin cloth.
When the tea has cooled to below 25C, mix in the Kombucha tea, then float the Kombucha plant on the surface. Cover the bowl with a tea towel held in place with an elastic band and leave it where it won’t be disturbed for 2 – 4 weeks at 20-25C. The longer you ferment the kombucha the less sweet and the more acidic it will become. The Kombucha tea is ready when a new mushroom has covered the surface and all of the sugar has been digested. When the kombucha is ready, scoop the tea out the bowl with a small jug and transfer to bottles. Discard the sediment. Refrigerate the kombucha before drinking. Store unused kombucha mushrooms covered with kombucha tea in a jar in the refrigerator.

Honey Kombucha Recipe

Ingredients:

  • 1. Two cups of starter tea
  • 2. 3 quarts of water
  • 3. 1 cup of Liquid Honey
  • 4. 1/2 cup of sugar

Instruction:
Boil water for 5 to 10 minutes and remove from heat. Using a cooking thermometer monitor the temperature. When the temperature has fallen below 150 degrees F. add the cup of honey (or 1.5 cups to speed fermentation) and stir until the honey is dissolved. Allow the mixture to cool to room temperature. Once the tea reaches room temperature you can pour off the mixture (leaving the sediment on the bottom behind).

Kombucha Banana Strawberry Smoothie Recipe

Ingredients:

  • 10 ounces orange juice
  • 4 ounces Kombucha tea.
  • One piece of fresh Kombucha colony (sized to palate)
  • 5-6 large fresh strawberries
  • 1-2 large banana

Blend all ingredients at high speed in your blender until smooth.

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Ginkgo biloba is the oldest organism on our planet. Today, people use ginkgo leaf extracts hoping to improve memory; to treat or help prevent Alzheimer’s disease and other types of dementia; to decrease intermittent claudication (leg pain caused by narrowing arteries); and to treat sexual dysfunction, multiple sclerosis, tinnitus, and other health conditions.

More than 40 components isolated from the ginkgo tree have been identified, but only two are believed to be responsible for the herb’s beneficial effects in humans — flavonoids and terpenoids. Flavonoids (such as quercetin and rutin) have potent antioxidant effects. Laboratory and animal studies have shown that flavonoids protect the nerves, heart muscle, blood vessels, and retina from damage. Terpenoids (such as ginkgolides) improve blood flow by dilating blood vessels and reducing the stickiness of platelets.

One of the most common uses of ginkgo biloba is to improve memory. Scientifically controlled double blind tests have shown that ginkgo biloba increases blood circulation to the brain, thereby improving the oxygen content of brain tissue and cells. More oxygen to the brain means more clarity, increased ability to focus, increased attention span and a general feeling of being more awake. This is the reason that ginkgo biloba is an ingredient in some energy drinks. There is a special group of healthy energy drinks which based on ginkgo biloba.

Ginkgo is generally safe and non-toxic in therapeutic dosages. Exceeding a daily dose of 240 mg of the dried extract may result in restlessness, diarrhea, and mild gastrointestinal disorders. Those on anticoagulants should have their doctor adjust their dose or should avoid ginkgo in order to avoid over-thinning their blood and hemorrhaging. Ginkgo should be avoided two days before and one to two weeks after surgery to avoid bleeding complications.

Ginkgo biloba is taken orally and can be used in varied forms as tablets, capsules, liquid extracts and dried tea leaves which can be consumed similar to tea. You can drink it with tea. It’ll be tasty and healthy.tea with ginkgo biloba

Ginkgo biloba tea is for those people who prefer to take it in a tea form. As we mentioned above there are ginkgo biloba capsules, powder and liquids too. But for those who would love to take this herbal medicine in a cup of tea, ginkgo biloba tea is the best way for you. Ginkgo biloba tea is as effective as the capsule, powder and liquid form.

Ginkgo biloba tea goes well with other herb tea too. If you are using ginkgo biloba tea to enhance memory, you can use it with other memory-enhancing herbs such as sage, rosemary and gotu kola. Also you can prepare Ginkgo tea with ginkgo leaf, green tea and jasmine flowers.Ginkgo biloba tea could also be used with hawthorn and lemon balm herbs to promote proper circulation. To relieve stress and anxiety, especially those that involve mental stress, use oats and nettle with ginkgo biloba tea.

Ginkgo biloba tea is easy to prepare and can be prepared with other herb tea for maximum benefit. Ginkgo biloba tea is an exciting, natural and healthy alternative beverage to your usual cup of tea every morning.

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Tomato Juice is a very healthy, tasty and easily prepared drink that can help rejuvenate your energy.

Tomato contains (per 100g):
Calories: 23 kcal
Protein: 0.88g
Carbohydrate: 3.92g
Sugar: 2.58g
Fat: 0.2g

Also Tomato gives you as much as 10% of daily dose of Vitamin A, 13% of Vitamin C, 1% of Iron and 1% Calcium.

And it’s the most wonderful – you can easily prepare different kinds of Tomato Juice at home.

Nothing tastes better then homemade Tomato Juice.

It is a wonderful alternative to store bought juice, and you’ll be surprised at how great it tastes! Low-Fat Tomato Juice fights negative effects of increased fat intake, otherwise rapidly absorbed by the body.

5 Recepies of Low-Fat Tomato Juices:

1. The Gardener

Ingredients:
1 cup tomato juice
1 teaspoon celery juice
Parsley
Salt
Combine all ingredients; stir well.

2. Piquant

Ingredients:
2 1/2 cups tomato juice
1 teaspoon grated onion
1/2 teaspoon salt
1 1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon Worcestershire sauce
Combine all ingredients; stir well. Chill for several hours; serve in juice glasses.

3. Easy Tomato Juice cocktail

Ingredients:
18 lbs. ripe tomatoes (7 qts. juice)
1/4 c. chopped onion
2 c. chopped celery
1 c. chopped carrots
1/2 c. sugar
4 tbsp. picking salt
1 tbsp. celery seeds

4. Fresh

Ingredients:
3 cups fresh tomato juice
1 cup fresh carrot juice
1 cup fresh red beet juice
Parsley
Salt
Pepper
Combine all ingredients; stir well. Serve in juice-jug with ice.

5. Hospitality

Ingredients:
1 liters fresh tomato juice
Tomato pieces
1 1/2 teaspoon sugar
1/2 teaspoon seasoned salt
Parsley
Combine all ingredients; stir well. Serve in juice-jug with ice and olives.

The best way to get the most flavor out of your tomatoes is to juice them by themselves. However, there are a lot of options if you would like to flavor your tomato juice. You can add spices, some pure vanilla extract or some stevia to your tomato juice to suit your tastes.

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Non-Alcoholic Mixed Drinks are often served to children, designated drivers and anyone else who wishes to enjoy a refreshing, (usually) fruity, drink without alcohol.

Virgin cocktails are usually made in a similar manner as the traditional cocktails, adjusting the proportions of other ingredients as necessary to fill the same volume, while retaining the overall taste and feel of the drink.

1. Amaretto Stone Sweet Mixed Drink Recipe

  • 2 1/2 oz Blanks® Amaretto (One of a range of non-alcoholic and lower-calorie liqueurs produced by Blanks.)
  • 2 oz Cherry Syrup
  • 4 oz Orange Juice
    Orange juice is one of the most important ingredients (and the most important fruit juice) to have when making cocktails. To get the most juice out of a fresh orange, bring it to room temperature and roll it under your palm against a hard surface before squeezing. Another method is to microwave them on high power for 30 seconds, let stand a couple of minutes before cutting and squeezing them.
  • 4 oz 7-Up® Soda
    Ice

Blend with ice.

2. Avocado Milkshake Mixed Drink Recipe

  • 1 liter Milk
  • 2 – 3 Halved and Peeled Avocados
  • 1/2 cup Sugar

Blend on medium for 3 to 5 minutes. (Use sugar, peeled avocado, condensed milk, and evaporated milk, and ice… works. delicious).

3. Banana Grape Smoothie Mixed Drink Recipe

  • 2 Large Bananas
  • 2 Handfuls Red, Seedless Grapes
  • 1 cup Ice
    Ice is essential for all types of mixed drinks, and it should always be clean and clear. Usually you would add ice to a glass before pouring any ingredients into it. This cools the liquids and prevents splashes.
  • 1/4 cup Milk

Place the bananas and grapes into a blender and mix until it is a “smooth” liquid. Add the ice and blend until crushed. Add milk, mix until smooth and pour into a hurricane glass. Serve.

4. Black Cow Mixed Drink Recipe

  • 2 scoops Vanilla Ice Cream
  • 10 oz Root Beer (A non-alcoholic, carbonated drink, sweetened and flavored with a combination of artificial and natural flavorings).
  • 1 tbsp Chocolate Syrup (A sweet combination of unsweetened cocoa powder, corn syrup and sugar, amongst other flavorings).
  • 1 1/2 oz Whipped Cream (A type of cream containing sugar and emulsifiers. Whipped cream expands on release from pressurized cans).
  • Maraschino Cherries (A sugar syrup coated cherry, dyed red and flavored with almond).

Pour root beer over ice cream and chocolate syrup in a large tumbler glass. Garnish with whipped cream and a maraschino cherry. Serve with a straw and a long spoon.

5. Cherry Spritzer Mixed Drink Recipe

  • 2 oz 100% Cherry Juice
  • 4 oz Mineral Water
    Mineral water is water is considered spring water with a larger amount of dissolved mineral salts, that is, at least 250 parts per million of dissolved salts.There is no unpleasant taste in mineral water, and a neutral odor. Although, despite claims to the contrary, there is no proof that mineral water is any better for your health than tap water.

Pour the cherry juice into the old-fashioned glass filled previously with 3 to 5 ice cubes and add the mineral water. Stir before you serve. You can mix the juice and the mineral water in the fifty-fifty percent relation too, but it is faster energy-delivering and even healthier this way.

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Black tea promotes healthy arteries and increased blood flow due to antioxidants called falconoids, which give tea its flavor. Cholesterol levels drop as tea consumption increases. Tea is reported to reduce the risk of cancer, yield fresher breath and fewer cavities, and help build bones. It also contains approximately half the caffeine of coffee, and is a rich source of vitamins and minerals.

Making a Cup of Black Tea

The single most important thing to remember in all of this process is heat. The tea leafs impart their taste to the water most effectively when the water is actually boiling. To make really good tea you must go to every length possible to exclude coldness from the equation.

Tea in the cup is easy. If someone asks you for a cup of black tea and you put a bag in a cup and add boiling water no one is going to complain. However… to make a REALLY GOOD cup of black tea…

Boil a kettle with freshly drawn COLD water. Add a little boiling water to the empty tea cup to warm it. Put a single bag of black tea into the bottom of the cup making certain that the tea takes up as much of the visible surface area as possible.

When the water is boiling pour it into the cup by taking the kettle to the cup and trying to make certain that as much boiling water hits as much tea as soon as possible. Leave to infuse. The tea in tea bags is so fine that two minutes should see you right.

Always take out the tea bag before giving the cup to someone else especially since if you leave a tea bag in then soon enough all the air caught within it will escape and the tea bag will sink to the bottom of the cup where it will lie in wait for the unwary and then, just as you move to drain the last dregs of the drink, it will rush from the darkness like a some satanic seal desperate to invade your mouth and propigate it’s evil children in the cavities of your cheeks. Well may be it’s not that bad, but it is really unpleasant to get that big cold wet kiss of a sulking tea bag.

Don’t add sugar. Sugar is unnecessary, unhealthy and masks the delicious flavor of tea. Most importantly when making a cup of black tea is NEVER “top up” a cup with more water. “Topping up” does not make more black tea in the cup it makes the same amount of tea diluted with more water. This will kill the taste of your tea and make you generally hated by all right minded tea drinkers. Be prepared when adding the water first – realize that you will have to take the tea bag out and realize that you will probably need to leave a little room for milk.

People drink Black tea with sugar, milk and syrups. In the US and Europe people often just want a slice of Lemon with their black tea.

People all over the world always choose drinking tea with cookies, sweets or cakes sitting in front of the TV or talking to friends.

Black Tea Recipes

Iced Black Tea

Pour one cup of boiling water over two tea bags, let steep for 3 to 5 minutes. For stronger flavor, steep longer, or use more tea bags. Remove and squeeze out tea bags. Add ice and enjoy. Make a larger quantity using more tea bags and water, and refrigerate the rest to drink throughout the day.

Egg Nog Delight

  • 6 Red Rose English Breakfast tea bags
  • 2 eggs
  • 1 can (14 oz.) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 quart milk
  • 1/2 pint whipping cream
  • Ground nutmeg

Brew Red Rose tea bags in 1 cup boiling water. Steep for 5 minutes. Remove tea bags. Cool tea. Add beaten eggs, condensed milk, vanilla, salt, tea, milk and mix well. Serve in mugs. Top each mug with whipping cream and ground nutmeg.

Earl Grey Punch

  • 1 and 1/4 cups of brewed Earl Grey (made with two tbsps. leaves)
  • Juice of 1 lemon
  • 1 1/4 cups of orange juice
  • 1/2 cups apple juice
  • 1 cup gingerale
  • 1 tbsp. sugar
  • 2 sprigs of mint (optional)
  • Dark rum to taste (optional)

Mix all ingredients together leaving out the ice cubes. Chill in refrigerator. Remove mint, add ice cubes and serve.

Enjoy your favorite Black Tea!

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