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According to Ayurvedic philosophy, choices that you make regarding your daily routine either build up resistance to disease or tear it down. This is why you should start your day by focusing on healthy morning rituals such as drinking pineapple water on an empty stomach.

10 Reasons to Add Pineapple to your Water Daily

1. Fights inflammation

Bromelain is an enzyme that has anti-inflammatory properties. Bromelain helps the body get rid of toxins by fighting off inflammation which impacts all the tissues and organs in the body. Regular consumption of pineapple can help to treat mild forms of arthritis and sports injuries by reducing inflammation and pain.

2. Helps with weight loss

Due to the fiber contained in pineapple, it takes more time to digest, thus causing a prolonged feeling of satiety. Drinking pineapple water in the morning prevents sugar and fat cravings. Thiamine helps boost your body metabolism by converting carbohydrates into energy.

3. Flushes parasites from liver and intestines

Pineapples contain an enzyme bromelain, that is anti-parisitic. A couple sources state that a three day pineapple fast will kill tape worms.

4. Regulates the thyroid

Pineapples contain iodine and bromelain that are effective in improving various autoimmune disorders; thus, effective in easing symptoms associated with thyroiditis.

5. Balances electrolytes

Pineapple contain potassium which helps make our body a lot stronger and maintain the proper balance of electrolytes in your body preventing cramps or other injuries.

6. Gets rid of heavy metals and toxins

Pineapple is loaded with fiber, beneficial enzymes and a host of antioxidants that help to detox your body from heavy metals and toxins.

7. Works as a digestive aid.
Bromelain in pineapple helps the body digest proteins more efficiently.

8. Strengthens gums and helps whiten and preserve teeth

Research found that the enzyme bromelain in pineapples acts as a natural stain remover, according to Dr. Frawley. Bromelain also helps break up plaque effectively.

9. Improves vision

Pineapple contains beta-carotene and vitamin A that good for eyesight. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of pineapple per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults.

10. Protects from cancer.

Research published in the journal Planta Medica found that bromelain was superior to the chemotherapy drug 5-fluorauracil in treating cancer in an animal study. Researchers stated:

“This antitumoral effect [of bromelain] was superior to that of 5-FU [5-fluorouracil], whose survival index was approximately 263 %, relative to the untreated control.”

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Source: http://www.dailymail.co.uk/

The campaign called GULP – Give Up Loving Pop – has been created by the Health Equalities Group, based in Liverpool, which is supported by the NHS and local authorities.

GULP also highlights links between the drinks and tooth decay and type 2 diabetes.

Sugar has been labelled the ‘new tobacco’ by some health experts, who warn it is fuelling a national obesity epidemic, particularly among children.
A number of campaigning organisations are supporting the idea of a tax on sugary drinks both to reduce consumption and raise money to support health and sports schemes for youngsters.

Recent research by the University of Liverpool claimed that added a 20p tax to the drinks would save thousands of children from diabetes, cancer and heart disease.

They argued such a levy would prevent 1,100 cases of cancer in London alone, as well as reducing the number of people who develop diabetes by 6,300 and cut the number of people suffering from coronary heart disease or strokes by 4,300.

Based on these figures, it seems tens of thousands of cases of disease could be prevented if the 20p per litre tax was adopted across the entire UK.

Over 60 organisations – including Academy of Medical Royal Colleges, British Dietetic Association, CitizensUK, Faculty of Public Health, Netmums and Unison – have already backed the campaign for a sugary drinks tax.

Supporters also include Rosie Boycott, who was appointed by the mayor of London, Boris Johnson, to run the London Food Board.
Soft drinks are the largest single source of sugar for children aged 4-10 years and teenagers.

A tax of 20p a litre would add around 7p to the price of a standard can of Coca-Cola or Pepsi.

Director of the GULP campaign, Robin Ireland, said: ‘Few people fully realise the harm that sugary drinks can do to your health.

‘As well as damaging your teeth, overconsumption of these drinks can lead to weight gain, type 2 diabetes and poor heart health.

‘Given the levels of overweight and obesity across the UK, in particular amongst youngsters, unless we start to take action on sugary drinks we will be storing up problems for future generations.

‘As sugary drinks manufacturers seem less-than-willing to inform the public about the health harms associated with overconsumption of their products we’ve launched our Gulp campaign to get the message across and take the fight to the manufacturers.’

He added: ‘With 40per cent of young people reportedly drinking three or more glasses of sugary drinks per day it is vital that we a send a message to Government about the damage that is being done to the health of our children and young people and the need for education on healthier alternatives.’
However, the director general of the British Soft Drinks Association, Gavin Partington, accused the campaign of ‘scaremongering.’

He said: ‘If these campaigners were genuinely interested in public health they would be seeking to educate all consumers about the importance of a balanced diet and physical exercise rather than erroneously targeting one product category and making claims not supported by the evidence.’

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green-tea-recipesGreen tea is a delicious drink for every occasion.

Drinking green tea, iced or hot, may help reduce your risk of heart disease and cancer and give your immune system a boost. Green Tea contains the highest concentration of antioxidant called polyphenols that helps prevent widespread cell damage by combating free radicals.

Green tea serves as a fitness drink for athletes, an ideal form of nutrition for elderly people and children if your children do not eat or drink a lot of caffeine from other sources (only a little chocolate, cocoa and cola). Owing to its unusual taste, green tea drinks should be sweetened for children.

Green tea recipe is not only healthy but mighty delicious as well. They can be used as garnishes, dried, or infused. The trick? Brew your tea leaves that you use for any green tea recipes in a different way than when prepared for drinking.

Making A Cup f Green Tea

The best water temperature for making green tea is between 79 and 85 degrees celcius. In order to make the best green tea it is recommended that you let the water just reach boiling point and then cool it down to the perfect green tea temperature mentioned above.

The ideal brewing time for green tea is not long at all. In fact, in general between 30 and 60 seconds is usually ideal.

In order to make the best green tea I would also suggest that you pour the green tea over a tea strainer even though high quality green tea loose leaves will usually sink to the bottom of your tea cup.Of course, it is easier preparing green tea by using green tea bags, however, the same water temperature requirements apply. It is always important to make your green tea cooler than hot but warmer than tepid temperature.

Producing the perfect cup of green tea is a tricky process. If not handled properly, those same polyphenols that provide health benefits can ruin the flavour, making the tea taste “gassy.” It’s particularly important not to over brew. While it’s best to follow the manufacturer’s instructions for each variety of green tea, here are some general instructions:

  • Use one tea bag for one cup (2-3 teaspoons)
  • Bring the kettle to the boil (cold water)
  • Allow boiled water to stand for 3 minutes
  • Pour the water over the tea bag (or tea) and allow 3 minutes to steep. If you are using a tea bag, remove it after about 30 seconds. The longer you leave it in, the strong it will be.
  • Allow 3 more minutes for the tea to cool.

Ingredients For Green Tea

Some ingredients that can be added when you make your green tea include honey, spearmint, sliced ginger and lemon. When using honey add just one teaspoon for every cup of green tea, brew the tea, allow it to cool and then pour over ice cubes. It’s also very easy to make a delicious chai green tea by simply steeping green tea in hot vanilla soy milk and then adding a dash of ginger, allspice, cinnamon and black pepper on top.

In Japan, the tradition of having green tea with sweets goes as far back as green tea does.

Green tea recipes

Iced Green Tea

Pour one cup of boiling water over two tea bags, let steep for 3 to 5 minutes (5 to 10 minutes or longer for the Decaf Green Tea with Ginseng or Ginkgo & Decaf Green Tea). 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.

Use any Triple Leaf Green or Decaf Green Teas in recipes calling for green tea. You can experiment and see which one you like the best. Green tea, is cooling, refreshing, and palate cleansing. It is wonderful with any food recipes.

Green Tea Recipe for Children

You can use 5 ml of honey, adding the pith from 3 cm of vanilla pod and two crushed cloves to make a delicious vanilla tea. Or, you can serve cherry tea by adding frozen cubes of cherry juice and small pieces of cherry. Green tea can also be accompanied by orange juice or apricot juice.

Mint Green Teamint-green-tea-recipes

Ingredients:

  1. 1 liter water
  2. 15 ml Gunpowder green tea
  3. 2 fresh mint twigs or 10 ml dried mint leaves
  4. 25 ml brown sugar

Making Mint Green Tea :
Bring one-third of the water to a boil in a pan. Pour it over the green tea leaves in the pot, allow it to steep for 90 seconds, then pour the first brew away.

Let the second brew steep for 5 minutes, then sieve the green tea. Put the mint and the sugar in a cup and add the remaining hot water. Let it steep for 3 minutes, then pour it through a sieve.

Mix the mint tea and green tea. To improve the taste, you can place fresh mint leaves in a cup.

You can also add few small leaves of lemon balm to the green tea. This gives the drink a tangy taste of lemon, particularly refreshing on hot days.

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Fruit juice is a drink that is good for health of all ages and sexes. Drinking fruit juice, especially freshly squeezed from fruits, will fully get wholesomeness from vitamins. However, due to the hurriedly living style of city people, it makes several people turn to ready-to-drink fruit juice.

Best fruit juices are lemon juice, apple, pineapple, pear, paw-paw, mango and melons as well as red berries. It has been suggested that it is best to drink melon juice on its own and not mixed with any other fruit.

Fruit juice is a favorite refreshment and can be excellent. These are usually available in paper containers. The best fruit juices tend to come in glass bottles and may be so thick that you will want to dilute them with spring water.

Best fresh fruit juices

Examples of Best Fruit Juices

An example of an especially useful fruit juice is grape juice. Accordingly, the liquid composition may comprise or essentially consist of grape juice, partially fermented grape juice or fermented grape juice. Hence, in one embodiment the liquid composition may be wine or precursor of wine. Freshly prepared apple juice is one of the best fruit juices.

Blueberries juice is one of the best fruit juices which is perfect in any therapy, even in small doses. It has a dark color and it tastes bitter-sour. It is perfect for healing wounds, against hemorrhage, because it contains certain substances which prevent bacterial development. It is useful for curing intestinal infection, enteritis, colitis, diarrhea, intestinal putrefaction, etc. It also decreases the level of sugar and it is perfect for people suffering from diabetes. It regulates defecation, intestinal effervescence and appetite, eliminates winds, and improves hemorrhoid’s swelling. It also improves night eyesight.

To have better tasting semen, you will need to take in things like fruit juices, fresh fruits and drinks lots of water. According to research, one of the best fruit juices to drink if you want to have sweeter semen is pineapple juice.

Tips for Best Fruit Juices

Fresh fruits, bought that day, make the best fruit juices. Hit your local farmers market and get the best seasonal fruits available. Wash the fruits, dry them and juice them immediately in your home fruit juicer.

Freshly squeezed fruit juices are at their peak of freshness and potency and are most beneficial to diet and nutrition. Drink the fruit juices within 15 or 20 minutes of having juiced them.

Make your own juice with good for you fruits by sending it through a juicer. If you don’t own a juicer, blend those fruits for a good for you fruity treat! This may sound yucky but throw a carrot in with your fruits (in a blender or juicer), it will add much needed beta carotene and it actually tastes awesome in combination with the other fruits.

Now, it comes to decision making – how to select the best fruit juices laid down in the markets. Here are some choosing guidelines when purchasing fruit juices.

  • Select fruit juice made from 100% fruit juice and gone through the pasteurizing process. This is better than concentrated fruit juice. The way to identify whether it is pasteurized fruit juice or not is that the product must be refrigerated and its shelf life is short.
  • Genuine fruit juice is not clear like fruit juice made from concentrated fruit juice after it is poured in a glass and stay for a while.
  • Should not select fruit juice labeled as “Fruit Drink, Fruit Punch or Fruit Blend” because it contains very little amount of real fruit juice.
  • Should select a big-sized container because the amount of vitamin C in fruit juice will be more than that in a small container due to production process and packaging. Fruit juice in a small container will contact air; as a result, vitamin C can dissolve more easily than that in a big container.
  • Should select fruit juice free of sugar, syrup, artificial color or any preservative.
  • For fresh fruit juice sold by vendors or at the markets, it has not been pasteurized. If it has to be bought, one must be sure that the fruits and equipment are washed thoroughly before extracting the juice. The fruit juice must be chilled at all times.

Tip : Fresh fruit juice should be drunk immediately right after extracting. The leftover should be refrigerated less than three days at 2-4 ° C.

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Here’s the list of the healthiest drinks in the world:

1. Water
The best and most healthy drink in the world is water. So safe drinking water is another essential. It is the most natural drink in the world yet normal tap water can contain up to 2100 contaminants and if you are consuming these you can be exposed to all means of nasties such as poisons, lead ingestion & even chlorine. So in order to get the full benefits of water you must drink it from a pure source. Pregnant women should drink pure water as impure water can lead to birth defects.

2. Tea
Tea is actually one of the three healthiest drinks in the world. In fact, it is the most commonly consumed beverage after water. The simple tea leaf has conquered the world and has become a beloved drink that billions of people enjoy. However, tea is not just an ordinary beverage. This delicately flavored drink offers numerous important health benefits. It’s therefore not sensible to stop drinking tea in favour of sweetened, artificially flavoured drinks.

The antioxidants that tea contains in abundance can help keep our immune systems healthy and fight infections; they have anti-aging properties, and can even help in the fight against cancer causing cells. The polyphenols in tea can reduce gastric, esophageal and skin cancers. Another health benefit of tea is that it has virtually no calories. Tea is a perfect beverage for people who are trying to reduce weight. It is also a preferred alternative to coffee as it has less caffeine. Tea also contains fluoride for strong teeth. Green tea also seems to help protect the body from autoimmune disorders. As one of the healthiest drinks in the world, green tea aids digestion, boosts the immune system, promotes weight loss, inhibits carcinogens, and lowers cholesterol and high blood pressure.

It’s clear that we should be drinking as much tea as we can. And with a sophisticated black kettle as a part of your stylish black and white kitchen, boiling up that brew can be as fun as it is healthy.

3. Grape Juice
Grape juice is a fruit juice obtained from crushing grapes, and considering all of its benefits it can be named as one of the healthiest drinks in the world. The juice is often fermented and made into wine, brandy, or vinegar.

A recent study published in the Journal of Agriculture and Food Chemistry found that grape juice was among the highest in antioxidants among the juices tested, including pomegranate juice. Red wine and certain types of grape juices have high levels of polyfenol which can stop the production of proteins causing cardiovascular illnesses. Drinking Concord grape juice can be good for the heart – much like red wine. And so, with the link between alcohol consumption and breast cancer causing concern for some women, drinking 100 percent grape juice made from Concord grapes can help your heart and perhaps your breast health. Grape juice can also lower the risk of developing the blood clots that lead to heart attacks.

4. Superjuice
One of the healthiest drinks in the world – is a superjuice that contains 19 different nutrient-rich fruits, and the whole fruit: juice, pulp and skin, so you get all the goodness and antioxidants. The main ingredient is the acai berry from the Amazon rainforest, which has been dubbed The World’s Number One Super Food by Dr Nicholas Perricone. The other fruits include bilberry, goji (wolfberry), pomegranate, acerola, camucamu, red and white grapes, all selected so that the superjuice is packed with health-protecting phytonutrients right across the entire colour spectrum.

Remember it’s important to drink much, but don’t forget about the clean drinking water.

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Fruit teas may be black or green teas flavored with a natural essence of fruit. Pieces of fruit in the tea do not contribute much to the flavor. They contain black tea as a base that can be of Indian origin like Assam or Darjeeling, or China tea, a black tea that is pan fired and has a “smoky”flavor. Indian teas make a better base for fruit teas. The” smoky” taste of some Chinese teas does not complement fruit flavor.

Fruit teas are technically not teas—they’re infusions of fruit flavors, sometimes called tisanes in the tea industry. Fruit teas are usually made using fruit juices or steeped in hot water, and can be made at home as well.

Orange and apple juices are popular choices for making fruit tea, although just about any fruit juice can be used. The choice of fruit is limited only by the drinker’s discretion. The taste of fruit tea varies between each type of infusion, but generally has a refreshing taste.

Many fruit teas are made in tropical islands, where there is a large selection of fruits. Fruit tea is drunk cold.

What Fruit Teas are Made of

Popular fruit tea flavors include cherry, apple, blackcurrant, raspberry, orange, strawberry, peach, and blueberry. Many fruit teas are made from combinations of fruits, and some also include herbs and spices. On the supermarket shelf, they are usually included with herbal teas, which are also technically herbal infusions rather than genuine teas.

Preparing Fruit TeaFruit tea, fruit flavored tea

Fruit tea is usually made in multiple servings. Usually 4-6 servings are made.

An easy way to prepare fruit tea is firstly brew the equivalent of 2-3 cups of tea, and then allows the tea to cool in a glass or glazed pitcher. Plastic and metal pitchers are not recommended because they may pass on undesirable flavors.

While the tea is cooling, make 2-4 cups of fruit juice either by manually squeezing fruit, or through a fruit juicer. When the tea is cooled, pour the juice into the tea and mix well. The tea should be allowed to chill for several hours before serving.

Fruit tea can be topped with slices of fruit or ice.

Benefits of Fruit tea

Experience a refreshing healthy drink without caffeine – fruit tea. A terrific ‘tea’ that is unbelievably delicious and enjoyed hot or cold! The delicious blends of various dried fruits combined with the natural flavors create a summertime cooler or a winter time summer reminder in fruit tea. Refreshing and thirst quenching and not overly sweet.

An added benefit of fruit tea is that these ‘teas’ contain Vitamin C. What could be better – a healthy drink that tastes GREAT! To enhance the flavor try adding a bit of sugar. The sugar combines with the natural flavors and intensifies the flavor. For your young children – get Popsicle forms and freeze lightly sweeten fruit tea, your kids will love it!

Health warnings on fruit tea

The majority of fruit tea is safe for consumption, but care should be taken with Fruit Tea made from tropical fruits such as custard apple and pawpaw.

Fruit tea made from custard apple or pawpaw can inflict a disease similar to Parkinson’s Disease. The symptoms were often as deadly as the progressive brain disorder, but the age of onset is lower and the disease is resistant to standard Parkinson’s Disease treatments.

According to one study, fruit tea made from these fruits contains a toxin that is poisonous to the human nervous system. The fruits contain a natural insecticide that can cause nerve damage. Examples of symptoms caused by the disease include tremors, rigidity and balance problems.
fruit tea, fruit flavored tea , tea with fruit , fruit flavored with tea , berry tea , very berry tea

It’s easy to see why people love fruit tea. Its delicate, delicious flavors make fruit tea a more easily acquired taste than stronger teas. It’s naturally caffeine-free, safe and healthy to drink. There are hundreds of different types of fruit teas on the market, so whatever your taste, there’s sure to be a fruit tea you’ll love.

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Around 90 percent of Americans consume caffeine in one form or another every single day. More than half of all American adults consume more than 300 milligrams (mg) of caffeine every day, making it America’s most popular drug by far. The caffeine comes in from things like coffee, tea, cola, chocolate, etc.

Have you ever wondered what it is that makes caffeine so popular? What does this drug do that causes its use to be so widespread? In this article, you will learn all about caffeine.

What Is Caffeine?

Caffeine is a drug that is naturally produced in the leaves and seeds of many plants. It’s also produced artificially and added to certain foods. It’s part of the same group of drugs sometimes used to treat asthma.

Caffeine is defined as a drug because it stimulates the central nervous system, causing increased heart rate and alertness. Most people who are sensitive to caffeine experience a temporary increase in energy and elevation in mood.

Caffeine is an addictive drug. Among its many actions, it operates using the same mechanisms that amphetamines, cocaine, and heroin use to stimulate the brain. On a spectrum, caffeine’s effects are more mild than amphetamines, cocaine and heroin, but it is manipulating the same channels, and that is one of the things that gives caffeine its addictive qualities. If you feel like you cannot function without it and must consume it every day, then you are addicted to caffeine.

Products containing caffeine

Caffeine is in tea leaves, coffee beans, chocolate, many soft drinks, pain relievers, and other over-the-counter pills. In its natural form, caffeine tastes very bitter. But most caffeinated drinks have gone through enough processing to camouflage the bitter taste. Most teens get the majority of their caffeine intake through soft drinks, which can also have added sugar and artificial flavors.

Effects of caffeine

Caffeine is a central nervous system stimulant. In moderate doses, caffeine can:

  • increase alertness
  • reduce fine motor coordination
  • cause insomnia
  • cause headaches, nervousness and dizziness

In massive doses, caffeine is lethal. A fatal dose of caffeine has been calculated to be more than 10 grams (about 170 mg/kg body weight) – this is the same as drinking 80 to 100 cups of coffee in rapid succession – not an easy thing to do.

Caffeine enters the bloodstream through the stomach and small intestine and can have its effects as soon as 15 minutes after it is consumed. Once in the body, caffeine will stay around for hours: it takes about 6 hours for one half of the caffeine to be eliminated.

Caffeine belongs to the xanthine chemical group. Adenosine is a naturally occurring xanthine in the brain that is used as a neurotransmitter at some synapses. One effect of caffeine is to interfere with adenosine at multiple sites in the brain including the reticular formation. Caffeine also acts at other sites in the body to increase heart rate, constrict blood vessels, relax air passages to improve breathing and allow some muscles to contract more easily.

Caffeine increases heartbeat, respiration, basal metabolic rate, gastroenteric reflexes, and the production of stomach acid and urine; and it relaxes smooth muscles, notably the bronchial muscle. All of these changes vary considerably among people and may depend upon the individual’s sensitivity to this drug, his/her metabolism, or upon whether the consumer habitually uses or rarely uses caffeine. How long caffeine’s effects last is influenced by the person’s hormonal status, whether he/she smokes or takes medications, or has a disease that impairs liver functioning.

Caffeine may cause withdrawal symptoms for those who abruptly stop consuming it. These include severe headaches, muscle aches, temporary depression, and irritability.

Caffeine sensitivity refers to the amount of caffeine that will produce an effect in someone. This amount varies from person to person. On average, the smaller the person, the less caffeine necessary to produce side effects. However, caffeine sensitivity is most affected by the amount of daily caffeine use. People who regularly drink beverages containing caffeine soon develop a reduced sensitivity to caffeine. This means they require higher doses of caffeine to achieve the same effects as someone who doesn’t drink caffeinated drinks every day. In short, the more caffeine you take in, the more caffeine you’ll need to feel the same effects.

Caffeine has health risks for certain users. Small children are more sensitive to caffeine because they have not been exposed to it as much as older children or adults. Pregnant women or nursing mothers should consider decreasing their caffeine intake, although in small or moderate amounts there is no evidence that it causes a problem for the baby. Caffeine can aggravate heart problems or nervous disorders, and some teens may not be aware that they’re at risk.

Caffeine Dose

Although the effects of caffeine vary from one person to the next, doctors recommend that people should consume no more than about 100 milligrams (mg) of caffeine daily. That might sound like a lot, but one espresso contains about 100 milligrams of caffeine!

For most people, the amount of caffeine in two to four cups of coffee a day is not harmful. However, too much caffeine can make you restless, anxious and irritable. It may also keep you from sleeping well and cause headaches, abnormal heart rhythms or other problems. If you stop using caffeine, you could get withdrawal symptoms.

Some people are more sensitive to the effects of caffeine than others. They should limit their use of caffeine. So should pregnant and nursing women. Certain drugs and supplements may interact with caffeine. If you have questions about whether caffeine is safe for you, talk with your health care provider.

Cutting Back Caffeine

If you’re taking in too much caffeine, you may want to cut back. Kicking the caffeine habit is never easy, and the best way is to cut back slowly. Otherwise you could get headaches and feel achy, depressed, or lousy.

Try cutting your intake by substituting noncaffeinated drinks for caffeinated sodas and coffee. Examples include water, caffeine-free sodas, and caffeine-free teas. Keep track of how many caffeinated drinks you have each day, and substitute one drink per week with a caffeine-free alternative until you’ve gotten below the 100-milligram mark.

As you cut back on the amount of caffeine you consume, you may find yourself feeling tired. Your best bet is to hit the sack, not the sodas: It’s just your body’s way of telling you it needs more rest. Your energy levels will return to normal in a few days.

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U.S. public first tested the taste of instant coffee at the national fair in Buffalo in 1901. The invention gave rise to a great deal of controversy. The instant coffee still divides the world in two.

While no self respecting coffee lover would ever be caught dead drinking a cup of instant coffee, this type of coffee drink perfectly suits the needs of the occasional coffee drinker. The thing is instant coffee is one of the quickest and easiest ways to make a cup of coffee and has all of the characteristics that you would expect from a coffee. It has the caffeine kick that many coffee drinkers want from their coffee and has a coffee-like taste that admittedly pales when compared to gourmet coffee drinks.

However, if you are interested in drinking instant coffee, chances are that you won’t like the somewhat extreme flavor of specialty coffee drinks like espresso, mochas, and lattes that coffee lovers absolutely adore. Instant coffee is actually dried brewed coffee, and freeze-dried coffee is frozen brewed coffee, then dried.

Instant Coffee Produce

Instant coffee is produced by placing wet coffee granules on large trays and freezing them. The air is then pulled out of the freezing chamber to prevent condensation, and the chamber is warmed. The resulting grounds are packaged for sale. Instant coffee manufacturers frequently use low-quality coffee beans for roasting and grinding, which contributes to its generally substandard taste.

History of instant coffee

We all have seen and possibly used instant coffee sometime in our life, but have you ever wondered where this dark, mysterious, water soluble powder gained its popularity? Some might snub their noses at it today, but it has proved to us in the past that it is always ready when we need it most!

The earliest version of instant coffee is said to have been invented around 1771 in Britain. The first time it was mass produced was in America around 1910 by George Constant Louis Washington (not related to President Washington). He accomplished a great feat and acquired a patent, but the instant coffee powder was perceived by most to be a novelty with a disagreeable taste. By World War II instant coffee was incredibly popular with the soldiers.

Today instant coffee still has a force in the market. Even the military still provides instant coffee powder for that much needed caffeine boost. Always in an instant, it is there for you!

Advantage and Disadvantage of instant coffee

The biggest advantage of instant coffee is that it is quick and easy to make. After boiling water, all that one has to do is to pour the hot water into a cup with instant coffee crystals in it. Once a cup is poured, the person then has to stir the water and instant coffee crystals up to make a cup of coffee. Extra ingredients such as sugar, honey, or milk can be added to the coffee for extra flavor.

While a cup of instant coffee is praised for being cloudy and muggy, it is still not a substitute for a great cup of coffee. Coffee lovers all agree that instant coffee is the worst quality of coffee that one can have. This sense is palpable to those who drink instant coffee when they have to, as they can’t seem to shake of the feeling that there’s something missing from its taste.

The consumption ratio between the coffee beans and instant coffee defines the “coffee culture.” Europeans, e.g. the Germans (not to mention the Scandinavians who are believed to be the world’s principal coffee maniacs) consume a larger quantity of ground coffee than other nations. The Russians drink more instant coffee than the Americans. The proportion between the quantities of coffee beans and instant coffee consumed by the residents of St. Petersburg alone is 1 to 7. The Brazilians turn out to be the main consumers of different brands of instant coffee.
All in all, the Brazilians could have indulged in drinking the beverage made of natural coffee beans.

The disadvantages are that instant coffee is easily spoiled if not kept dry and that its taste is of a lower quality than that of freshly-brewed coffee. In particular, the percentage of caffeine in instant coffee is less, and undesirable bitter flavor components are more present. The lowest quality coffee beans are used in the production of instant coffee (the best beans are usually kept to be sold whole) and sometimes other unwanted residues from the harvest are used in the production process. Instant coffee is commercially prepared through vigorous extraction of almost all soluble material from ground roasted coffee beans. This process naturally produces a different mix of components than home brewing. Opinions on instant coffee range from “intolerable imposter”, through “reasonable alternative”, to “better than the real thing.”

How to prepare instant coffee

However, as our mothers have always taught us – if you’re going to do something, do it right, so here are the steps to make a good cup of Instant coffee:

  1. Put water in a kettle and plug it in. If you do not have a kettle, then put water in a pot and put it on the stove. Or use an immersion heater and warm up the water in a separate heat-proof mug. The easiest method is to use a microwave.
  2. Take the instant coffee and put about one slightly rounded teaspoon (this may vary based upon how strong one likes their coffee) in a mug.
  3. Pour just a teaspoon of the very hot (nearly boiling) water into the mug; only enough to dampen the instant coffee. If you use sugar, put in your sugar granules. Now, with a metal spoon, crush the slurry against the side of the mug. (This technique is called a “Fagan Transform”).
  4. Stir in the rest of the hot water. instant coffee
  5. Add fresh whole milk, fresh half-and-half, or non-dairy creamer to the coffee if desired. Evaporated milk from a can (undiluted) may also be used.
  6. Flavorings such as vanilla extract, cocoa powder, or ground cinnamon may be added at this time. If the coffee has been modified, then stir thoroughly until the extra ingredients have been dissolved.

How to select and store instant coffee

Coffee, whether ground or whole bean, loses flavor rapidly. To get the best flavor, buy whole beans and ground just before brewing.

The enemies of coffee are oxygen, light, heat, and moisture. Store whole beans in an airtight, opaque container in a cool, dry place for up to 2 weeks. Storing coffee in the refrigerator or freezer for daily use can damage the coffee as warm, moist air condenses to the beans whenever the container is opened. You may freeze coffee for up to 3 months, but you should bring the coffee to room temperature before brewing.

Instant coffee is available in most supermarkets, and most cooks keep a jar of it handy, just for the aforementioned uses. For drinking though, do yourself a favor and buy a coffeepot and some decent coffee. There’s a reason instant coffee declined in popularity.

It is the caffeine that cheers us up as we drink a cup of coffee. The caffeine content in a coffee seed equals 2-3% of its total weight. However, the above content of caffeine is believed to be exceedingly high for the modern humans who live in a stressful world. Therefore, instant coffee’s caffeine content is decreased during manufacture to 2.3% in order to meet the international standards. In theory, the caffeine content in instant coffee must not go below the above level. On the other hand, some instant coffee brands contain as little as 0.1% of caffeine.

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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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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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Over the past 40 years the consumption of soda has increased substantially, much to the pleasure of the soda manufacturers; however, so have the ill effects of its over consumption.

The fact is that today kids consume way too much sugar as compared to 40 years ago. Teenagers are drinking less milk and, as a result, are getting less calcium. They are getting about 40% of their energy/sugar calories from soft drinks.

Currently, teens are drinking half as much milk as soda as compared to 20 years ago. There have been research studies which show that teenage girls who require 1300mg of calcium/day are only getting about 800mg. This lack of calcium can predispose one to broken bones and osteoporosis. Calcium is also important for bone development up to the age of 18.

It is a natural fact that teenage girls who drink too much soda have a much greater risk of breaking a bone or developing osteoporosis. Three cans of soda/day poses a serious risk for teenage boys. Males in the 12 to 29 age range are known to be the single largest group of people who indulge in soda. The risks to one’s health from the over consumption of soda include tooth decay and destruction, osteoporosis, obesity, kidney stones, and diabetes.

Soda contents include caffeine, acid, additive dye, and a high fructose corn syrup. An average can of soda has about 10 to 12 tsp of sugar or 40 to 48 grams of phosphoric or carbonic acid.

The fructose syrup contains zero nutritional value. Caffeine, which is stimulant that is mildly addictive, causes calcium excretion that can result in an increased risk of kidney stones and osteoporosis.

Most people think that the sugar in the soda is bad and that is what causes tooth decay. However, the research shows that the real danger is in the acid. The phosphoric or carbonic acid dissolves the calcium out of the enamel leaving it a softened matrix for bacteria to enter the teeth and cause wholesale tooth destruction. Therefore, sugar free sodas are not a viable answer.

Most individuals who drink a lot of soda range from some minor decalcification of teeth, with white bands of softened enamel which encircle the teeth at or near the gum line to cases where numerous teeth are totally destroyed from decay.

Many of these individuals are students who study while continuously sipping a soda which creates an acid bath for their teeth. Don’t forget the fact that the sugar itself is also converted to acid by the bacteria on the teeth. Coupled all this with poor dental hygiene and you have a recipe for an oral disaster in the making.

The public should be educated regarding the ill effects and the soda companies need to take some responsibility since they insist on glorifying drinking their brands as being a sort of cool. So the next time your kids or you drink a soda, be aware and concerned. Always use moderation. Don’t bathe your teeth in acid, rinse with water and practice good oral hygiene.

One of the most popular beverages worldwide is coffee. It comes from the berries of the coffea bush, which have been processed, dried, roasted, ground, and brewed. In its powder form, it may be prepared and presented in many ways. Its strong rich smell is hard enough to resist, and whether it is served hot or cold, it always arouses a stimulating effect on the drinker, due mainly to its caffeine content. Some of the more popular coffee preparations are the following:

Café latte is an Italian preparation for coffee and milk; it is prepared on a one to one ratio and uses strong bold coffee with scalded milk. Café mocha is hot coffee and hot cocoa with whipped cream and a little grated chocolate. Capuccino, on the other hand, is one-third espresso, one-third hot milk, and one-third steamed milk foam. Traditionally served on a porcelain cup, the heat retention qualities of the cup as well as the foam help to keep the coffee stay hotter longer.

The Cortado Condensada is espresso (concentrated coffee) with a small amount of warm condensed milk, usually served in a special glass with a metal ring base and a metal ring handle and drunk in the afternoon, while the Leche y Leche is espresso with condensed milk and cream topping. Espresso con Panna is espresso topped with whipped cream. Café Bombon is espresso with sweetened condensed milk that has been allowed to sink to the bottom thereby creating two bands of contrasting colors. The Macchiato is espresso with a dash of foamed milk and a sprinkling of cocoa on top.

Café Americano refers to the simple preparation of hot water added to espresso. Long Black, on the other hand, is espresso added to hot water. Red Eye is drip coffee with one shot of espresso while Black Eye is drip coffee with two shots of espresso. Guillermo, on the other hand, is one or two shots of espresso with slices of lime.

Carajillo is espresso with a shot of brandy while liqueur coffee is a coffee brew with a shot of liqueur served in demi-tasse cups. Café Flambe is sugar that has been set on fire with cognac and poured into strong coffee. Café Royal is strong coffee that has been sweetened to taste and served with a measure of brandy.

Frapuccino is a blend of ice beverage and a bottled coffee beverage while frappe is foam-covered iced coffee drink. Con Hielo is espresso with sugar and ice cubes while Iced Coffee is chilled espresso with milk and ice cream.

Flat White refers to the preparation of two-thirds creamy steamed milk poured over one-third espresso with little or no foam at all. Instant Coffee is brewed coffee that has been dried out or dehydrated into powder form. Viennese coffee is strong hot coffee with whipped double cream that is just beginning to thicken while Café Brulot is strong black coffee that has been poured with heated sugar, orange rind, lemon bits, cinnamon sticks, and cloves, and served in demi-tasse cups.

When topping coffee with whipped cream, be careful to slide the cream gently on so that the cream stays on top. Canapés and other small savouries like bread and cake may be served together with the coffee so that it may be thoroughly enjoyed.

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Chocolate originated in Central and South America and was introduced to the western world in the 16th century by the Spanish explorers. It comes from the seeds of a cocoa plant called the Theobroma cacao tree, which means ‘food for the gods.’ The beans of the tree are fermented, dried, roasted, and processed into a paste called chocolate liquor, which has a rich color but bitter in taste. Combined with sugar, however, it yields a rich distinctive flavor that appeals to the sweet tooth, thereby making it one of life’s indulgent pleasures.

It is energy-giving since it is full of carbohydrates and likewise stimulating since it also contains caffeine and theobromine. Introduced in the market as a chocolate bar only in the 19th century, chocolate has always been used as a drink even during its earliest history. Even today when there are lots of varieties to choose from, the chocolate drink continues to hold its own.

First, there’s the ever-popular chocolate milk drink. Whether pre-mixed or home-made, it remains a big hit especially among schoolchildren. This sweetened, cocoa-flavored milk drink actually needs to be kept cool and refrigerated, which makes it all the more appealing to young kids and choco drinkers alike.

Most adults, however, prefer their chocolate drink to be hot. There’s a very nice warm feeling in the stomach when drinking no less than hot chocolate early in the morning, especially if it’s cold outside. Now coming in a variety of flavors, hot chocolate drinks are very popular all over the world. Some serve it frothy while some garnish it with whipped cream and candy canes. Some serve it with eggnog, chocolate chunks, toffee chunks, and marshmallows.

Some combine coffee and chocolate while some put in some spices with vanilla. Some are trying on new combinations that include chocolate and ginger or chocolate and tea. Some put in cloves, cinnamon, and nutmeg as ingredients while some experiment with chili. Some have cardamom spice and orange peel while some have tried coffee liquor and rum. And have you ever heard of ‘hot chocolate shot,’ ‘hot chocolate latte,’ and ‘hot chocolate martini’? In whatever way you mix and fix it, hot chocolate still is the perfect drink on a cold day.

Here’s how to make the most of chocolate for your chocolate drink, whether you take it hot or cold. For chocolate-flavored liquids, take the ratio of 1 to 1, that is, 4 ounces of chocolate for every 4 cups of liquid. Chop the chocolate into small cubes and allow it to melt slowly over low heat. To melt chocolate, heat it in a bowl suspended over but not in a pan of hot but not boiling water. Melt it slowly without stirring and it should just be lukewarm.

Chocolate will lose its glossy shine and delicious aroma if it is overheated. When done properly, the result will be a rich velvety smooth indulgence every chocolate lover will enjoy. Nonetheless if you prefer it, this mixture may be substituted with ¾ cup cocoa powder and ¼ cup sugar for every 4 ounces of chocolate. For cold chocolate mixtures, always remember that the mixture will thicken quite considerably as it cools.

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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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Since olden times, mint has been enjoyed for its wonderful aroma, its healing power and its nice taste. Mint has also been said to help with asthma and other allergies. You can buy fresh mint leaves in the supermarket and you can add to teas and coffees or prepare tasty mint drinks .

Though the directions might seem longer than your usual cocktail recipe, don’t be put off: it’s actually a lot simpler than it looks.

Turkish Mint Drink Recipes 

Ingredients:
1 kg raw sugar
600 ml water
300 ml cider vinegar
1 cup fresh mint or spearmint

Preparation:
1 Bring the water to a boil, add the sugar, dissolve and then add the vinegar.
2 Bring to boil again and then simmer for at least 30 minutes.
3 Add the mint, remove from the heat immediately and cover pot with a firm fitting lid. Allow to cool.
4 When cool, transfer to dry bottles along with the mint leaves for storage.
5 Serve with water and ice in the desired proportions. Garnish with a few fresh mint or spearmint leaves.

Lime Mint Iced Tea Recipes

For those of us who love a cup of tea, there’s nothing better in a hot, sunny summer day than a glass of Iced tea. The good thing about it is that you can have any flavors of tea you like made into Iced tea in just a few steps. But there are also some special recipes for more refreshing drinks.

First, the ingredients for the Lime Mint iced tea (enough for 4 people):
– 1 quart boiled water
– 4 tea bags (regular)
– 1 3/4 cups fresh mint leaves
– 1/4 cup of sugar
– 1/4 cup of lime juice (preferably, freshly squeezed)

Once the water is boiled, mix the tea bags, mint leaves and sugar in it. Let it steep for 15 minutes and strain out the tea bags and mint leaves. Chill and then mix in the lime juice.
Serve in glasses with Ice.

Chocolate Mint Drink Recipes

This is a chocolate mint drink with milk, ice cream, malted milk powder, and mint flavoring.

Ingredients:
1/2 cup chocolate malted milk powder
4 cups cold milk
dash salt
1/4 teaspoon peppermint extract
1 teaspoon vanilla extract
1 pint chocolate or vanilla ice cream

Preparation:
In a pitcher, dissolve malted milk powder in about 1 cup of the milk; add remaining milk. Stir in salt, peppermint, and vanilla extract. Chill thoroughly. Pour into glasses and add a scoop of ice cream just before serving.
Serves 4 to 6.

Orange Mint Tea Recipes

Orange mint tea recipe is a drink with orange juice, freshly made tea, and mint leaves, along with lemon juice and sugar.

Ingredients:
2 cups water
2 tea bags
3 tablespoons fresh mint leaves
2 tablespoons sugar
4 cups orange juice
2 tablespoons fresh lemon juice

Preparation:
In a large saucepan, bring water to a boil; remove from heat. Add tea bags, mint leaves, and sugar; let stand 10 minutes. Remove tea bags. Transfer to a large pitcher; stir in orange juice and lemon juice. chill thoroughly before serving.
Makes 4 to 6 servings.

Try and write if you enjoy it!

Healthy drinking is a vital part of our health. Learn what drinks are good and healthy
choices, as well as tips for healthy drinking for your health. As you are convincing your family to decrease their sugary drink intake, you can introduce them to these better choices.

If you are healthy drinking soda, you are more likely to have a lower intake of important nutrients, such as vitamin C, vitamin A, folate, magnesium, and calcium. The decrease in calcium can result in reduced bone mass, which can contribute to broken bones in children and can possibly lead to osteoporosis later in life.

Some nutritionists say that healthy drinking high-fructose corn syrup causes weight gain by interfering with the body’s natural ability to suppress hunger feelings. For those who can’t do without their soda pop, natural varieties are growing in popularity and can be found at most health food markets. Many use cane juice to sweeten, because it is less processed but has many of the nutrients found in sugar cane. Others add no sweetener and instead let the real fruit ingredients do the job.

Healthy drinking – water.

Whether it is flat or fizzy, flavored or plain, water is a fundamental component of your family
fitness plan and is the perfect beverage for everyone. Over 1 billion people worldwide have no access to safe drinking water. The United States is fortunate to have one of the best supplies of drinking water in the world. Although tap water that meets federal and state standards is generally safe to drink, threats to drinking water quality in the United States still exist. Outbreaks of drinking water-associated illness and water restrictions during droughts demonstrate that we cannot take our drinking water for granted.

Did you know that your tap drinking water may contain a number of contaminants from a range of sources that can make you ill? Some contaminants have an effect on the look, smell and taste of your drinking water, yet some will be unnoticeable and can potentially have more harmful effects on your health.

Healthy drinking – milk.

Low-fat and fat-free milk are healthful beverage alternatives. Next to water, low-fat or fat-free milk and soy milk are the best beverage options for your family healthy drinking. Milk contains calcium, which we often don’t get enough of, as well as protein. Soy milk is a great alternative to cow’s milk, especially if you are lactose intolerant, have problems with chronic upper respiratory infections (sinus infections or ear infections), have asthma, or are just looking to include more soy in your diet. Chocolate milk is healthy drink for an occasional treat; just try to control the amount of chocolate added to keep the sugar under control.

Healthy drinking – vegetable juice.

Healthy drinking of vegetable juice is a great low-calorie choice that offers antioxidants, such as vitamins A and C, and other nutrients such as lycopene, which has been linked to a reduced risk of prostate cancer. Eight ounces of vegetable juice has 2 grams of fiber, is very low in sugar, and has only 50 calories.

Healthy drinking – coffee drinks.

With the rise of the chain coffee houses has come the popularity of creamy coffee drinks that are chock full of sugar and calories You could easily get more than half of your daily calorie allowance from your coffee break. Fortunately, you don’t have to forgo your treat. There are many lower-calorie choices, such as a small café latte or cappuccino made with fat-free milk (about 120 calories). You could also try for healthy drinking a 12-ounce Chai tea with fat-free milk for about 170 calories. Choose from a selection of herbal teas or, of course, plain old zero-calorie black java. And instead of the muffins or cake, try a crunchy biscotti for around 120 calories.

Healthy drinking – 100 percent fruit juice.

100 percent fruit juice is just that — it is made solely from fruit with no sugar added. Healthy drinking of fruit juice has the added benefit of being full of the vitamins that are naturally found in fruit, such as vitamin C and folate. I would suggest limiting the total amount of juice for the day to 4 to 8 ounces.

Bradford and Airedale Community pharmacy development and clinical governance pharmacist from BAtPCT, Rachel Urban, mark out:

Top tips for babies’ healthy drinking

– Breast milk or infant formula should be the main drink for babies aged one and under

– Cooled boiled water is best if extra drinks are needed between meals
– Sugary drinks should never be served in a bottle
– Parents should not allow babies to use a bottle in bed
– Bottles should not be used by babies aged over 12 months
– Pure unsweetened fruit juice is a useful source of vitamin C and should be drunk with main meals or breakfast
– Squash, if given, should be served at mealtimes only and never in a feeding bottle
– Fizzy drinks – including diet drinks – should be discouraged
– Free-flow feeder cups should be used from six months
– Valve cups, anyway up and sip and seal cups are not recommended

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It’s true. Tea has been shown to offer protection to our teeth. Tea is a natural source of fluoride, which is known to protect against tooth decay.

Drinking tea (without added sugar) has been associated with a number of beneficial effects in preventing tooth decay.

Epidemiological surveys have reported that some populations who drink tea on a regular basis have a reduced number of carious teeth. Proposed mechanisms for tea’s oral health benefits include:

Fluoride
The authors concluded that tea was an effective vehicle for delivering fluoride to the oral cavity where it may then become associated with the oral tissues potentially helping to prevent dental decay. Even for adults, whose teeth are fully formed, tea’s fluoride is a great way to protect your teeth. The fluoride found in tea has been shown to inhibit the growth of glucosyltransferase. This substance helps the plaque that naturally forms to adhere to our teeth.

Tannins
Other components of tea may also contribute to the inhibition of caries. It has been reported that the tannins in tea can inhibit salivary amylase thereby reducing the cariogenic potential of starch-containing foods.

Acid erosion
In addition to its beneficial effect on plaque, tannin, along with other components of tea such as catechin, caffeine and tocopherol have been shown to be effective in increasing the acid resistance of tooth enamel.

Flavonoids
Both green and black tea and their specific flavonoids, mainly catechins, have exhibited inhibitory effects on the growth of cariogenic bacteria by preventing the adherence and growth of plaque bacteria at the tooth surface.

So, while black tea is definitely good for you, and is protective to your teeth, for the maximum overall health benefits, get your daily dose of green tea. Many scientists today suggest that for the maximum benefit to your dental health, you combine the two. Both are delicious and refreshing, making a wonderful drink any time of day. It may be one of the simplest ways you can protect your health – and your smile.

One cup of tea contains approximately 0.25 milligrams of fluoride. Fluoride is well known about its positive effect on teeth. One’s daily fluoride need is somewhere between 1.4 and 1.5 milligrams. Thus tea consumption also contributes to meet our fluoride need.

People, who have abandoned their morning cup of coffee for a healthier cup of herbal tea might want to think again, say British researchers. They found that many herbal teas seriously damage teeth by eroding protective enamel.

Drinking herbal teas regularly can erode tooth enamel, according to a new study conducted in the United Kingdom. Paul Brunton and A. Hussain at the University Dental Hospital of Manchester conducted their study with three groups of 21 extracted teeth.

Each set of teeth was dropped into either regular black tea (Typhoo), herbal tea (Twinings’ Blackcurrant, Ginseng and Vanilla tea), or water. The teeth soaked for 14 days, which the investigators determined to be equal to drinking three cups a day for 18 years.

Both the black tea and the herbal tea caused tooth surface loss; however, Brunton and Hussain found that the erosive effect of herbal tea was five times more severe. The findings, published in the November 2001 issue of the Journal of Dentistry, were attributed to the high acid content of the herbal tea.

Another tea study of tea effects found that polyphenols–chemicals found in tea–can help prevent bad breath. Laboratory experiments revealed that polyphenols can retard the bacterial growth that causes bad breath.

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