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1. Japan

01-Matcha-green-tea-japan
Matcha is a powdered green tea from Japan using finely ground, high-quality green tea leaves. It’s traditionally used in Japanese tea ceremonies.

2. India

02-masala-tea-chai-india
India has a rich and diverse tea history, with traditional masala chai tea being served through South Asia for thousands of years before the tea industry exploded during the British colonial era. Pictured above is the white leaf Darjeeling tea, which grows wild in India.

3. Britain

03-britain-tea-english-ceremony
Black tea in the UK can be served on its own or with milk and/or sugar and is taken several times a day. Aim for a golden colour when pouring you milk, and for the love of god, brew the tea first.

4. Turkey

Traditional Turkish Tea
Turkish coffee may be the country’s most famous warm drink, but cay tea is its most popular, served with every meal, and often in between. The black tea doesn’t take milk, but can be served with or without sugar and is usually brewed in a really confusing two-chamber pot.

5. Tibet

05-tibetian-butter-tea
Tibetan po cha, or butter tea, combines tea, salt, and yak butter. The tea is brewed for several hours to get a bitter taste, then churned with butter and salt directly before serving. Try it yourself with this recipe.

6. Morocco

06-morocco-min-tea
Spearmint is steeped in green tea for this drink, popular in Morocco and across much of North Africa.

7. Hong Kong

07-hong-kong-ice-milk-tea
Famous in Hong Kong is iced milk tea known as pantyhose tea or silk stocking tea because it’s similar in colour to nude stockings, no joke. To make, combine strong chilled black tea with evaporated or condensed milk and serve over ice.

8. Taiwan

08-taiwan-Bubble-Tea
Pearl milk tea, aka bubble tea, has become a worldwide phenomenon, but it has its roots in Taiwan. It can be served hot or cold, and typically over tapioca pearls cooked in sugar syrup. Basically once you’ve had bubble tea, you’ll never need a Frappuccino again. Use this recipe to make your own.

9. USA

09-usa-sweet-iced-tea-lemonslice
Sweet iced tea is the lifeblood of the American South. Usually made using strong-brewed Lipton tea and sugar, you can add lemon, or a pinch of baking soda for smoothness.

10. Russia

10-russian-tea-samovar
For a cup of Russian tea, several types of black leaves are brewed separately and then mixed in the cup. Like Turkey, Russia traditionally uses a multi-chamber pot, called a samovar, with a chamber for water and a chamber for brewing the tea.

11. Pakistan

11-pakistani-Masala-Chai-tea
Chai isn’t exclusive to India. Spicy and creamy masala chai is a favourite for Pakistani afternoon tea, and you can use basic English breakfast tea as a base.

12. Thailand

12-thai-ice-tea
Cha yen is Thailand’s take on iced milk tea, and it combines condensed milk and brewed Thai Tea Mix.

13. China

13-chinese-tea-chai
The Chinese love their tea, and drink a wide range of flavours and colours. Pictured is yellow leaf pu-erh tea, which is packaged in bricks or balls, crumbled into the cup, and steeped in hot water.

14. Malaysia

14-Kopi-Cham-drink-coffee-tea
Malaysia has perfected the tea needed for all deserts and snacks. Shown is Kopi Cham, a drink of coffee plus tea, commonly served hot or iced in Malaysia.

15. Mongolia

15-mongolian-tea
Suutei tsai is cooked in a flat pan with milk and salt. The savoury tea is served in a shallow metal bowl with most meals.

16. Egypt

16-Karkadeh-tea-egypt
Egyptians are well-known for being big tea drinkers. Their national Egyptian drink is called Karkadeh tea, which is a sweet-sour drink of bright red color, made of dried Sudanese rose flower bracts. You can drink it both hot and cold.

17. Argentina

17-argentina-yerba-mate-cup
Yerba mate is a vitamin-packed green tea grown and drunk throughout South America, as well as in Portugal, Lebanon, and Syria. It has a signature smoky flavour and can be served hot or cold.

18. South Africa

18-south-africa-rooibos-tea
The Rooibos plant produces a bright red tea, and is found exclusively in South Africa. Typically served on its own without sugar or milk, the tea has a naturally mild and sweet flavour, and is a great before bed cuppa.

19. Qatar

19-qatar-tea-chai
In Qatar, strong milky tea called karak chai is a nationwide favourite. Black tea leaves are boiled in water, mixed with evaporated milk and sugar, and boiled a second time.

20. Mauritania

20-mauritania-tea
Mauritania’s version of the popular north African mint green tea has a specific serving ritual. Drinkers take three cups each, increasing the sweetness of every new cup, so you start bitter and end sweet.

Share you favourite way of tea drinking!

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By Bill Gates

The occasion was a tour of a facility that burns human waste and produces water and electricity (plus a little ash). I have visited lots of similar sites, like power plants and paper mills, so when I heard about this one—it’s part of the Gates Foundation’s effort to improve sanitation in poor countries—I was eager to check it out.

The water tasted as good as any I’ve had out of a bottle. And having studied the engineering behind it, I would happily drink it every day. It’s that safe.
Here’s a short video from my visit in November, which explains how it all works:

Why would anyone want to turn waste into drinking water and electricity?

Because a shocking number of people, at least 2 billion, use latrines that aren’t properly drained. Others simply defecate out in the open. The waste contaminates drinking water for millions of people, with horrific consequences: Diseases caused by poor sanitation kill some 700,000 children every year, and they prevent many more from fully developing mentally and physically.

If we can develop safe, affordable ways to get rid of human waste, we can prevent many of those deaths and help more children grow up healthy.
Western toilets aren’t the answer, because they require a massive infrastructure of sewer lines and treatment plants that just isn’t feasible in many poor countries. So a few years ago our foundation put out a call for new solution.

One idea is to reinvent the toilet, which I’ve written about before.

Another idea—and the goal of the project I toured—is to reinvent the sewage treatment plant. The project is called the Omniprocessor, and it was designed and built by Janicki Bioenergy, an engineering firm based north of Seattle. I recently went to Janicki’s headquarters to check out an Omniprocessor before the start of a pilot project in Senegal.

The Omniprocessor is a safe repository for human waste. Today, in many places without modern sewage systems, truckers take the waste from latrines and dump it into the nearest river or the ocean—or at a treatment facility that doesn’t actually treat the sewage. Either way, it often ends up in the water supply. If they took it to the Omniprocessor instead, it would be burned safely. The machine runs at such a high temperature (1000 degrees Celsius) that there’s no nasty smell; in fact it meets all the emissions standards set by the U.S. government.

Before we even started the tour, I had a question: Don’t modern sewage plants already incinerate waste? I learned that some just turn the waste into solids that are stored in the desert. Others burn it using diesel or some other fuel that they buy. That means they use a lot of energy, which makes them impractical in most poor countries.
The Omniprocessor solves that problem. Through the ingenious use of a steam engine, it produces more than enough energy to burn the next batch of waste. In other words, it powers itself, with electricity to spare. The next-generation processor, more advanced than the one I saw, will handle waste from 100,000 people, producing up to 86,000 liters of potable water a day and a net 250 kw of electricity.

If we get it right, it will be a good example of how philanthropy can provide seed money that draws bright people to work on big problems, eventually creating a self-supporting industry. Our foundation is funding Janicki to do the development. It’s really amazing to see how they’ve embraced the work; founder Peter Janicki and his family have traveled to Africa and India multiple times so they can see the scope of the problem. Our goal is to make the processors cheap enough that entrepreneurs in low- and middle-income countries will want to invest in them and then start profitable waste-treatment businesses.

We still have a lot to learn before we get to that point. The next step is the pilot project; later this year, Janicki will set up an Omniprocessor in Dakar, Senegal, where they’ll study everything from how you connect with the local community (the team is already working with leaders there) to how you pick the most convenient location. They will also test one of the coolest things I saw on my tour: a system of sensors and webcams that will let Janicki’s engineers control the processor remotely and communicate with the team in Dakar so they can diagnose any problems that come up.

The history of philanthropy is littered with well-intentioned inventions that never deliver on their promise. Hopefully, these early steps will help us make sure the Omniprocessor doesn’t join the list. If things go well in Senegal, we’ll start looking for partners in the developing world. For example I think it could be a great fit in India, where there are lots of entrepreneurs who could own and operate the processors, as well as companies with the skill to manufacture many of the parts.

It might be many years before the processor is being used widely. But I was really impressed with Janicki’s engineering. And I’m excited about the business model. The processor wouldn’t just keep human waste out of the drinking water; it would turn waste into a commodity with real value in the marketplace. It’s the ultimate example of that old expression: one man’s trash is another man’s treasure.

Source: www.gatesnotes.com

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According to recent reports issued by the FDA, there are as many as 5 deaths and 40 illnesses linked to consumption of the drink called Monster Energy. Moreover, there are two permanent disabilities and 13 illnesses linked directly with the consumption of the Rockstar Energy Drink.

Energy drinks do not only have an adverse effect on the dental health by creating cavities and teeth staining, but they can also harm general health. The 5-Hour energy drinks are also quite dangerous, and the FDA reported that there are 92 illnesses and 13 deaths linked to consumption of this particular drink.

The AERs or the Adverse Event Reports can be filed by anyone- family members, personal doctors or even by the patient himself. These reports actually say that the consumption of the given energy drink might have caused illnesses and even the death of the patient. However, until detailed investigation shows these illnesses and deaths have been really produced by the energy drink, the FDA cannot remove the products from the market.

Officer Shelly Burgess, an FDA representative says that until they find a direct link between the regular consumption of these energy drinks and the general health harm produced by them, they cannot eliminate these products from the market.

The Adverse Event Reports mostly point out that consumers of 5-Hour energy drink, Monster or Rockstar have suffered the following health problems:

-5-Hour energy drinks- deaths caused by heart attack due to consumptions of the energy drink, one miscarriage, deafness and internal bleeding

-the Monster Energy Drink- loss of consciousness, heart attack, hospitalization of the patient because of arrhythmia, and vomiting

-Rockstar energy drink- irregular heartbeats, psychotic disorder, loss of consciousness or stroke

Even a document issued by the Government has shown that the number of people who need medical care after consuming energy drinks has considerably increased. Most of the energy drinks manufacturers state that they do take very seriously all these reports, but that their products are safe for the health, if consumed as directed.

Many youngsters combine energy drinks with alcohol consumption or consuming drugs combined with energy drinks and these mixes are specifically dangerous for the health.

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Predicted by the World Food Organization, in 2025 1.8 billion people will live in countries and regions suffering from water scarcity.

In total, two thirds of the world’s population will be faced with this problem.

Over the past century, the growth rate of water consumption is almost twice faster than population growth.

Researchers tell that today 1.1 billion people don’t have access to clean drinking water, 2 billion are constantly faced with scarcity of supply and another 2.6 billion do not have at their disposal necessary sanitary facilities (e.g. water supply).

70% of water consumed by mankind is used in agriculture.

In some developing countries agriculture’s zone reaches 90%.

According to World Health Organization (WHO), today four out of every ten people in the world do not have access to common toilets with dump wells and two out of ten are forced to constantly use contaminated water.

WHO operates the following statistics: 1.8 million people die each year from diarrhea diseases (including cholera), 90% of whom are children under 5 years old.

These diseases in 88% of cases are caused by using contaminated water and inadequate sanitation.

Improved water supply reduces diarrhea morbidity by 6-25%. Improving the quality of drinking water may reduce the incidence of diarrhea by 35-39%.

Improving access to safe water sources and hygiene practices can reduce trachoma morbidity by 27%.

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A cup of fresh cocoa helps to improve brain function among older people, as some of recent studies claim.

In a rapidly changing and aging world more and more people suffer from age-related decline of intelligence or dementia.

Scientists are looking for more new methods to combat it, because this illness dramatically reduces the quality of life of the patient and often leads to the necessity of reconsidering the ways of living of all family members.

Flavonoids and antioxidants that are found in cocoa beans may be good sources of medicine in this situation.

Ian MacDonald, the scientist from Nottingham, United Kingdom, describes an experiment in which young women were drinking a cup of cocoa before performing complex tasks and performed them under control of a magnetic resonance imaging procedure.

The device showed a significant acceleration of cerebral blood flow in the group.

The next step was to study the impact of cocoa on the brains of people who have initially reduced cerebral blood flow.

According to the researchers, the benefits that cocoa brings were discovered during the investigation of health of the tribes of South America who drink this beverage in very large quantities.

However, the problem lies in the fact that cocoa powder which is delivered to the shops is poor with flavonoids. They are artificially extracted from raw materials, as flavonoids give this drink a bitter taste.

The researchers also fear that patients will “look” the same substance in chocolate that will lead to problems with obesity. Chocolate is food for pleasure and it will never improve health as opposed to cocoa in anticipation of bright future, scientists say.

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Soda is not good for you. The high-calorie, sugary drinks have been linked to obesity and a host of other health problems. Soda can be particularly dangerous to children, who can consume lots of calories quickly through colas and other pop without feeling full. And then there’s the dental toll — it doesn’t take a peer-reviewed study to tell you that drinking lots of sweetened soda isn’t great for your teeth.

But soda isn’t just water, corn syrup and carbonation — a can of Coke or Pepsi also contains chemical additives for coloring and flavoring. And according to one public health group, those additives could increase your chance of getting cancer.

That’s the message from the Center for Science in the Public Interest (CSPI), a Washington-based consumer watchdog group. CSPI has petitioned the Food and Drug Administration (FDA) to ban the “caramel coloring” that is used in Coke, Pepsi and other sodas, on the grounds that the chemicals are carcinogenic.

CSPI says the artificial brown coloring — which doesn’t have much to do with actual caramel, despite the name — is made by reacting corn sugar with ammonia and sulfites under high pressures and at high temperatures. (Just like Mom used to do it!) Those reactions produce the chemicals 2-methylimidazole and 4-methylimidazole — chemicals that government studies have found to cause lung, liver or thyroid cancer in lab rats or mice. “It’s a small but significant risk, and it’s the kind of thing that government agencies should deal with,” says Michael Jacobson, the executive director of CSPI.

Is Jacobson right? A 2007 study by the National Toxicology Program (NTP) found “clear evidence of carcinogenic activity of 4-methylimidazole (4-MEI) in male and
female B6C3F1 mice based on increased incidences of alveolar/bronchiolar neoplasms,” otherwise known as lung tumors. The state of California has also concluded that 4-MEI is a carcinogen, and is in the process of crafting regulations that may require food and drinks containing significant levels of the chemical to bear cancer warnings.

According to California’s regulators, a level of more than 16 micrograms per day would pose a significant risk — meaning it could result in at least one excess case of cancer per 100,000 exposed people. Given that there are roughly 130 micrograms of 4-MI per 12-ounce can of soda — and given that the average American drinks 14 ounces of soda a day, with young men drinking far more — that would mean that most of us would be at some risk.

As a result, CSPI has been petitioning the FDA to change the name or ban the use of the chemicals in soda and other foods, or at least force manufacturers to put warning labels on their packaging. “We think industry can solve this problem,” says Jacobson. “They don’t want to put warning labels on their products.”

The soda industry, however, is fighting back. In a statement the American Beverage Association — an industry group that includes soda makers — denied that 4-MEI posed any danger to human health:

4-MEI is not a threat to human health. There is no evidence that 4-MEI causes cancer in humans. No health regulatory agency around the globe, including the Food and Drug Administration, has said that 4-MEI is a human carcinogen. This petition is nothing more than another attempt to scare consumers by an advocacy group long-dedicated to attacking the food and beverage industry.

In California a number of industry groups — including the American Beverage Association — have filed a lawsuit against state regulators to block efforts to list 4-MEI as a carcinogen:

The state agency’s decision does not reflect sound science and failed to follow its own regulations. Also, it did not take into account all the data available on the subject in this process.

Source: http://healthland.time.com

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Have you ever wondered if a cup of coffee or tea and milk can substitute as one of your recommended eight glasses of water a day?

Most drinks do a good job of hydrating, but the components of some common drinks sharply reduce their hydrating ability.

Which drinks are the best hydrators, and which the worst? Here are the three most hydrating and the four least hydrating drinks.

Drinks That Are Strong Hydrators

Water
Water is the preeminent beverage for correctly hydrating the body.

Herbal Teas (Infusions)
The leaves from plants such as mint, verbena, linden, balm, and so on give a pleasant aroma and flavor to the water in which they are steeped, which makes infusions a satisfying alternative to people who don’t enjoy drinking plain water.

The medicinal properties of the plants do not have a negative effect on the body’s assimilation of the water.

Note: The benefit does not extend to sweetened infusions, or if the tea is made with plants that have diuretic properties, such as dandelion.

Fruit and Vegetable Juices
The water in fruits and vegetables–their juice–is one of the liquids nature has provided for hydrating our bodies. Juice is water bound to a substance. To maintain our harmonic balance with nature and avoid taking in too high a concentration of nutrients and sugars, we should consider juice a secondary resource to be used in moderation.

Drinks that Are Weak Hydrators

Coffee, Tea, and Cocoa
Drinks that have a base of coffee, black tea, or cocoa are quite high in purins, toxins that must be eliminated from the body by urine or sweat in the form of uric acid. Purines need to be diluted in large quantities of liquid to be evacuated without irritation. A good portion of the water consumed with these drinks is used to eliminate the toxins.

Milk
Milk is a food, not a drink, and its digestion by adults is frequently incomplete.

Whey, on the other hand, is very easily digested, but its diuretic properties are an impediment to its consumption as a daily beverage.

Soft Drinks
Soft drinks often have a high caffeine base, a diuretic, which makes a body lose water before it has time to make its way into the intracellular environment. The other problem comes from the high sugar content of most sodas. The body has a hard time properly metabolizing refined sugar. To correct the reaction to this, the body has to surrender water from the extracellular fluid. Because that makes a person thirsty, a vicious circle is created, as the thirst is being maintained by the very beverage that is drink with the intention of getting rid of it.

Alcoholic Beverages
Alcohol itself has dehydrating properties, removing water from the tissues it contacts and drying them out and increasing the need for water.

Adapted from The Water Prescription, by Christopher Vasey, N.D.

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It is possible that adding a large tax on sugary drinks might help the people of the United States to lose weight.

A study that was recently published has determined that it would help American lose weight should the tax was large enough.

However, even then the benefits would primarily be accrued by the middle class and be modest at best.

If the United Stated added a 40% tax to the price of sugary drinks such as sports drinks and sodas that were purchased in a retail store, it would reduce approximately 12 calories from the daily intake of beverages for the average person in the United States. This would translate into a person losing approximately 1 1/4 pounds.

Without doing all of the calculations, it turns out that a 20 % tax wouldn’t work as well as a 40% tax for discouraging the drinking of sugary drinks. Also, should the tax cover more kinds of sugary drinks, the reduction in caloric intake would be somewhat increased which would reduce the options for a substitution of a lower tax.

However, if such a tax could become politically palatable, the benefits from such a tax wouldn’t be advantageous for everybody. The study also determined that increasing the taxes on sugary drinks wouldn’t reduce the weight of the poorest of the wealthiest people in the United States significantly.

The idea of taxing junk food and sugary beverages is gaining some support in some political circles. However, it might be impossible to get public support for such taxes. Recently, a survey was conducted in which people in the United States were ask for their opinion a tax increase directed at sugary drinks.

Over 3,000 people or 51% if the people surveyed either opposed or strongly opposed such tax increases. Only about 1/3 of those surveyed were in favor of a tax increase.

However, there is the deficit to consider and one factor might be how much money the increased taxes might raise. It has been estimated that a tax of 40% on a variety of sugary drinks might gather over $2,500,000,000.

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ScienceDaily (Jun. 17, 2008) — A new study has good news for coffee drinkers: Regular coffee drinking (up to 6 cups per day) is not associated with increased deaths in either men or women.

In fact, both caffeinated and decaffeinated coffee consumption is associated with a somewhat smaller rate of death from heart disease.

“Coffee consumption has been linked to various beneficial and detrimental health effects, but data on its relation with death were lacking,” says Esther Lopez-Garcia, PhD, the study’s lead author. “Coffee consumption was not associated with a higher risk of mortality in middle-aged men and women. The possibility of a modest benefit of coffee consumption on heart disease, cancer, and other causes of death needs to be further investigated.”

Women consuming two to three cups of caffeinated coffee per day had a 25 percent lower risk of death from heart disease during the follow-up period (which lasted from 1980 to 2004 and involved 84,214 women) as compared with non-consumers, and an 18 percent lower risk of death caused by something other than cancer or heart disease as compared with non-consumers during follow-up.

For men, this level of consumption was associated with neither a higher nor a lower risk of death during the follow-up period (which lasted from 1986 to 2004 and involved 41,736 men).

The researchers analyzed data of 84,214 women who had participated in the Nurses’ Health Study and 41,736 men who had participated in the Health Professionals Follow-up Study. To be in the current study, participants had to have been free of cancer and heart disease at the start of those larger studies.

The study participants completed questionnaires every two to four years that included questions about how frequently they drank coffee, other diet habits, smoking, and health conditions. The researchers then compared the frequency of death from any cause, death due to heart disease, and death due to cancer among people with different coffee-drinking habits.

Among women, 2,368 deaths were due to heart disease, 5,011 were due to cancer, and 3,716 were due to another cause. Among men, 2,049 deaths were due to heart disease, 2,491 were due to cancer, and 2,348 were due to another cause.

While accounting for other risk factors, such as body size, smoking, diet, and specific diseases, the researchers found that people who drank more coffee were less likely to die during the follow-up period. This was mainly because of lower risk for heart disease deaths among coffee drinkers.

The researchers found no association between coffee drinking and cancer deaths. These relationships did not seem to be related to caffeine because people who drank decaffeinated coffee also had lower death rates than people who did not drink coffee.

The editors of Annals of Internal Medicine caution that the design of the study does not make it certain that coffee decreases the chances of dying sooner than expected. Something else about coffee drinkers might be protecting them. And some measurement error in the assessment of coffee consumption is inevitable because estimated consumption came from self-reports.

This study was supported by National Institutes of Health research grants.

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Has anyone ever really looked into what actually goes into Energy Drinks? And the question is really though, do we care what we are putting into our bodies and what ingredients energy drinks actually hold.

A lot of people drink beer, alcohol, and do a lot of other harmful things to our bodies, so who is to say that we do care what energy drinks really do for our bodies. Anyone who is half way intelligent would look into what they are consuming and actually getting from the energy drinks.

Here are a list of the most common ingredients found in Energy Drinks.

1) Caffeine – It is probably the most common ingredient in energy drinks, as it acts as a big stimulant for people, which as well know is in the pop products we buy such as Pepsi, mountain dew, and other things such as coffee, but the key is that the caffeine is much higher quantity in energy drinks. From what I have looked at, most energy drinks contain around 100-200 mg of caffeine in them. This is why a lot of people feel the side effects of energy drinks is because the loaded amount of caffeine in energy drinks such as redbull, monster, and rockstar. This is something that most of us if we thought about it wouldn’t recommend for our everyday energy drink and source.

2) Taurine – I first learned about this in my previous company as it was the active ingredient in the product that was called OHM for energy drinks. Taurine is something that is naturally produced by the body, as it is supposed to help energy levels throughout the body. And usually your body makes enough of this so that you dont need to add extra to your body. And one of the things that they always talked about with taurine in energy drinks is that it could possibly help with stress levels as well. Again, something that isnt always the best for us on a day to day basis.

3) Guarana – It is derived from South America in plants and is supposed to be used for awareness and energy levels. It can be compared to caffeine but has a few different variations and stimulants.

4) B Vitamins – Well finally a word that seems to be good, vitamins. We all know the importance of vitamins and minerals because its what is supposed to be healthy for us. B Vitamins are supposed to wake up our bodies and kickstart them, and thats why energy drinks put these type of vitamins in them.

5) Ginseng – With the emergence of this supplement, its supposed to be a herb that is known to increase energy levels, and alleviate stress as well. Ginseng is created naturally by the body as well, but again the levels of supplementation and energy drinks dont match up well when you drink energy drinks on a regular basis.

6) Ginkgo Biloba – Along with ginseng, this is another emerging herb. It is supposed to help your memory, concentration, and blood circulation. This also is made for the regulating of stress levels.

7) L-Carnitine – Is naturally produced by your body and is supposed to help with your metabolism and energy levels. It is created by your liver and kidneys, but because it speeds up your metabolism it can often increase energy levels and thats the main reason why energy drinks hold this ingredient. It is supposed to give you endurance as well. The bad thing about this is that some people use this ingredient for support of their heart, so to much of this can speed up the heart and thats why you shouldnt take energy drinks to often.

8) Sugars – We all know about sugars. They are the bodys main fuel as we always hear dont go eating to much junk food as they are full of sugars. And thats why you get very hyper or active when consuming alot of sugars and energy drinks are loaded with them.

9) Antioxidants – These are actually a very good thing for your body, killing the free radicals in your body and recovering from the damage they can sometimes leave. Most vitamins contain some kind of antioxidants, but their are alot better ways of getting antioxidants than what energy drinks give you in the form of.

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Hot chocolate is a welcome treat on a cold fall or winter day. It’s a classic delicacy loved by adults and children alike. There are many unique flavors and varieties of instant hot chocolate available in stores, but they can be quite expensive. You can make your own delicious hot cocoa for a fraction of what stores charge. Besides being less expensive, homemade hot cocoa is often richer and tastier than hot cocoa available in stores.

White chocolate has a rich, creamy flavor that is quite different from regular brown chocolate. The following recipe makes six delicious cups of creamy white hot chocolate. This unique drink will surprise and impress chocolate connoisseurs as well as those who prefer white chocolate to brown chocolate.

Making a Cup of Hot Chocolate

Most people don’t know how to make hot chocolate from cocoa properly. While if you are making hot chocolate from hot chocolate powder, you can just slop it into a mug with some milk and microwave it, this approach will not work for cocoa, or for cold chocolate.

Those of us accustomed to eating chocolate may be surprised to learn that chocolate was originally enjoyed as a drink. Although most of us today make our chocolate from a powdered mix, making the real thing is as simple as melting some chocolate and mixing it with hot milk. And does it taste good! This recipe makes about 10 servings.

Steps of Homemade Hot Chocolate Preparation

  1. Chop the chocolate into small pieces and place in a mixing bowl.
  2. Heat the milk over medium-low heat until it steams and is very hot to the touch.
  3. Add the sugar and vanilla and stir until the sugar has dissolved. Shut off the heat.
  4. Ladle out about 1 c. of the milk and pour it over the chocolate.
  5. Let the chocolate melt slowly. Stir it with a whisk to get all the chocolate in contact with the milk.
  6. Continue adding milk and stirring until all the milk has been incorporated.
  7. Stir together, then ladle into serving cups.

Angelina’s Hot Chocolate

The Angelina Cafe in Paris, open since 1903, serves a thick hot chocolate version in demitasse cups with a tiny dollop of mascarpone and whipped cream. They are famous for making hot chocolate from melted chocolate bars. It is incredibly easy to prepare by mixing chocolate shavings with hot water. You can serve it in small cups or in 17th-century style chocolate pots and demitasse cups such as those sold in gourmet shops.

  • 6 ounces fine-quality semisweet or bittersweet chocolate, chopped
  • 1/4 cup water, room temperature
  • 3 tablespoons hot water
  • 3 cups hot milk, divided
  • Sugar to taste
  • Whipped cream, if desired

In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally; stir until smooth.

Remove top of double boiler pan from. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among individual 4 mugs. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream in separate bowls; add to taste.

Makes 4 servings… and eat all Hot Chocolate… because it’s so tasty

Hot Chocolate for Adults

Don’t bother chopping up chocolate, this recipe calls for easy-to-use chocolate chips. This is a pretty strong but mellow hot chocolate cocktail.

INGREDIENTS:

  • 3 cups milk
  • 1/2 cup chocolate chips
  • 1 cup half-n-half
  • 1/2 cup rum
  • 1/2 cup sugar
  • 1/2 cup hazelnut liqueur (Frangelico)

PREPARATION:
You don’t really need to chop the chocolate chips, but you can if you want the chocolate to melt really quickly. Melt chocolate in a double boiler, or whatever method you prefer.

In another saucepan heat milk, half-n-half cream and sugar to almost boiling.

Stir until sugar is dissolved. Add 1 cup of the hot milk mixture to the chocolate and mix well. Pour into the rest of the milk and stir until smooth. Pour in rum and liqueur. Heat the finished hot chocolate through, and serve.

Mayan Hot Chocolate Hot chocolate recipes

  • 2 cups boiling water
  • 1 chile pepper, cut in half, seeds removed (with gloves)
  • 5 cups light cream or whole or nonfat milk
  • 1 vanilla bean, split lengthwise
  • 1 to 2 cinnamon sticks
  • 8 ounces bittersweet chocolate or
    3 tablets Mexican chocolate, cut into 1/4-inch pieces
  • 2 tablespoons sugar or honey, or to taste
  • l tablespoon almonds or hazelnuts, ground extra fine
    Whipped cream

In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook hot chocolate until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.

In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavor isn’t too strong. If chocolate is too thick, thin with a little more milk.

Serve in small cups and offer ground almonds or hazelnuts and whipped cream.

Wich of Hot Chocolate recipes do you prefer?

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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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