Water Miracle

DRINK WATER ON EMPTY STOMACH

It is popular in Japan today to drink water immediately after waking up

every morning. Furthermore, scientific tests have proven its value. We

publish below a description of use of water for our readers. For old

and serious diseases as well as modern illnesses the water treatment had

been found successful by a Japanese medical society as a 100% cure for

the following diseases:

Headache, body ache, heart system, arthritis, fast heart beat, epilepsy,

excess fatness, bronchitis asthma, TB, meningtitis, kidney and urine

diseases, vomiting, gastritis, diarrhoea, piles, diabetes, constipation,

all eye diseases, womb, cancer and menstrual disorders, ear nose and

throat diseases.

METHOD OF TREATMENT

1. As you wake up in the morning before brushing teeth, drink 4 x 160ml

glasses of water

2. Brush and clean the mouth but do not eat or drink anything for 45

minutes

3. After 45 minutes you may eat and drink as normal.

4. After 15 minutes of breakfast, lunch and dinner do not eat or drink

anything for 2 hours

5. Those who are old or sick and are unable to drink 4 glasses of water

at the beginning may commence by taking little water and gradually

increase it to 4 glasses per day.

6. The above method of treatment will cure diseases of the sick and

others can enjoy a healthy life.

The following list gives the number of days of treatment required to

cure main deseases:

1. High Blood Pressure - 30 days

2. Gastric - 10 days

3. Diabetes - 30 days

4. Constipation - 10 days

5. Cancer - 180 days

6. TB - 90 days

Arthritis patients should follow the above treatment for only 3 days. In

the 1st week to be followed by daily treatment. This treatment method

has no side effects, however at the commencement of treatment you may

have to urinate a few times.

Good Health to you all...

Uk's Green टी Industry

Zenith International’s Strategic Review Reports highlight and focus upon niche and emerging beverage products. In its exploration of the UK’s green tea industry, Zenith focuses on the growing importance of green tea and its position within the broader tea market.

Both green and black tea are produced from the same Camellia sinensis plant, and differ only in the fact that green variants bypass the oxidisation or fermentation process that gives black tea is dark colour and strong flavour. Green tea consequently is characterised by its lighter flavour and greenish-yellow colouring.

Green tea has been available in the UK through specialist tea suppliers, independent health food shops and Asian wholesalers for decades. However, it has only been in the past five to ten years that it has truly entered the mainstream, with all the leading retailers now offering an array of green tea products.

Zenith’s report explores the range of green teas available including pure green teas, flavoured, functional, organic and fairtrade green teas. A section on market trends addresses market volume evolution in terms of global production and UK consumption and briefly discusses issues such as distribution, packaging and tea-bagged vs loose leaf variants.

Zenith International reports offer you the most reliable market figures and in-depth analysis of trends. This comes from a bottom up approach to the research process, and detailed discussions undertaken with industry players.

The Green Tea Strategic Review Report 2005 consists of 61 pages:

• 1. A background into green tea provides a definition, the scope of Zenith’s research and a chronology of key events.
• 2. A full analysis of market trends looks at global production of green tea, the growing importance of green tea in comparison to black variants and UK green tea consumption with forecasts to 2007.
• 3. A section on the recent scientific research on green tea covers the key health benefits attributed to the product and how it may alleviate certain medical conditions.
• 4. Snapshot profiles of more than 30 tea players offering green tea cover contact details, product range and company background.
• 5. A short section with concluding remarks draws together the major themes and issues that are set to shape green tea in the future.
• 6. And finally, an appendix provides a breakdown of the functional properties of a range of herbal extracts commonly used in green tea formulations.

Green tea could protect against Alzheimer's

Drinking more than two cups of green tea a day could cut the risk of dementia by half, claims a population-based study of elderly Japanese subjects।

"Any association between the intake of green tea, a drink with little toxicity and no calorific value, and cognitive function could have considerable clinical and public health relevance," wrote lead author Shinichi Kuriyama from the Tohoku University Graduate School of Medicine, Japan.

Green tea is a rich source of catechins, compounds suggested to play a beneficial role in weight loss, cardiovascular and oral health, with some, namely epigallocatechin gallate (EGCG), now emerging as particularly powerful.

The new study, published in The American Journal of Clinical Nutrition (Vol. 83, pp. 355-361), analysed the consumption of six drinks (green, black and oolong tea, coffee, cola or juice, and 100 per cent vegetable juice) for 1003 Japanese subjects with an average age of 74.

The analysis was done using the Comprehensive Geriatric Assessment (CGA) questionnaire, which also asked about 55 other food items, as well as demographic, social, lifestyle, and physical habits of the participants.

Cognitive function was tested using the Mini-Mental State Examination (MMSE), which has a maximum score of 30 points. Three cut-offs were used to discriminate levels of cognitive impairment: less than 24 for severe, 24 to 26 for medium, and 26 to 28 for slight impairment.

Using the cut-offs, 85.3 per cent of people who drank less than three cups of green tea a week had some level of cognitive impairment.

Only 59.8 per cent of people who drank more than two cups a day had some level of cognitive impairment (39.2 per cent with slight impairment).

After statistical analysis, using the cut off at less than 26 points, the researchers found that people who drank more than two cups of green tea per day had a 50 per cent lower chance of having cognitive impairment, compared to those who drank less than three cups a week.

"In contrast, a weak or null relation between consumption of black or oolong tea or coffee and cognitive impairment was observed," reported Kuriyama.

"Green tea polyphenols, especially EGCG, might explain the observed association with improved cognitive function… Green tea contains 67.5 mg catechins per 100 mL, whereas black tea contains only 15.5 mg per 100 mL," said Kuriyama.

EGCG is said to be brain permeable, and its protection of the brain is proposed to be due to mechanisms other than its antioxidant and iron-chelating properties.

Possible mechanisms included "modulation of cell survival and cell cycle genes and promotion of neurite overgrowth activity."

The study does have limitations, with the authors noting: "Healthier and more active individuals might have more opportunities to consume green tea. Among the Japanese, green tea is often consumed as a social activity, and this in itself may contribute to maintaining higher cognitive function."

This study is good news for both the tea market and the tea extract market. European demand for tea extracts is currently surging, having reached 500 metric tonnes by 2003.

This has seen companies such as DSM, with its Teavigo boasting 95 per cent purity of EGCG, and Taiyo International, with its Sunphenon claiming more than 90 per cent purity, position themselves firmly in specific catechin markets.

The global tea market is worth about €790 (£540, $941) million. Green tea accounts for about 20 per cent of total global production, while black tea (green tea that has been oxidized by fermentation) accounts for about 78 per cent.

More evidence of green tea's brain benefits

Green tea catechins may improve reference and working-memory related learning ability, say research from Japan, adding to claims that green tea can help ward off Alzheimer's।

Consumer awareness of the benefits of green tea and green tea extracts continues to rise with growing numbers of studies, from 430 papers in 2000 to almost 1500 in 2003, reporting benefits of the main compounds, catechins.

This has seen European demand surge, having reached 500 metric tonnes in 2003. Companies such as DSM, with its Teavigo boasting 95 per cent purity of epigallocatechin gallate (EGCG), and Taiyo International, with its Sunphenon claiming more than 90 per cent purity, position themselves firmly in specific catechin markets.

The new study, published in the April issue of the Journal of Nutrition (Vol. 136, pp. 1043-1047), reports the effects of green tea extracts in the form of Mitsui Norin's commercial Polyphenon E (PE) on the cognitive learning ability of rats.

The concentration of catechins was classified as 63 per cent EGCG, 11 per cent epicatechin (EC), six per cent epigallocatechin (EGC), and six per cent epicatechin gallate (ECG).

The rats had their diets supplemented with either no PE (control group), 0.1 per cent PE in water, or 0.5 per cent PE in water for a period of 26 weeks, and their learning ability was tested using an eight-arm radial maze.

"Relative to controls, those administered PE had improved reference and working memory-related learning ability," said lead author Abdul Haque from Shimane University Faculty of Medicine.

"Furthermore, rats administered PE had lower hippocampus reactive oxygen species concentrations than controls. We suggest that this improvement in spatial cognitive learning ability is due to the antioxidative activity of green tea catechins," said Haque.

A different explanation of the benefits of catechins on brain function was offered recently, also by Japanese scientists, after a population based study of elderly people.

Reserachers from the Tohoku University Graduate School of Medicine said that EGCG is brain permeable, and its protection of the brain is proposed to be due to mechanisms other than its antioxidant and iron-chelating properties.

Possible mechanisms included "modulation of cell survival and cell cycle genes and promotion of neurite overgrowth activity."

The global tea market is worth about €790 (£540, $941) million, with green tea accounting for about 20 per cent of total global production, while black tea accounts for about 78 per cent.

Green tea is said to contain over four times the concentration of antioxidant catechins than black tea (green tea leaves that have been oxidized by fermentation), about 70 mg catechins per 100 mL compared to 15 mg per 100 mL for black tea.

Headlines of BBC News on Green Tea Results

Have you ever thought for a thing, which can:

• Prevent cancer
• Control high blood pressure
• Restrict blood cholesterol
• Lower blood sugar
• Help to prevent heart disease
• Stop cavities on the teeth
• Clear constipation
• Burn excessive fat
• Act as a bio-regulatory food
• Suppress aging
• Deter food poisoning
• Fight against viruses
• Help with weight loss
• Stop falling hair
• Refresh the body
• Prevent and treat skin disease
• Cut stroke by up to 80%

The thing Which your health Is looking for Is

Non other than More Cups of

Green Tea

Headlines of BBC News on Green Tea Results Green tea cuts fatal illness risk

· Drinking green tea can substantially cut the risk of dying from a range of illnesses, a Japanese study has found.

Green tea extract 'is cancer aid'

· A green tea extract may help patients with a form of leukaemia, a study says.

Green tea compound Alzheimer hope

· An ingredient of green tea may help to protect the brain against the ravages of Alzheimer's disease, research in the US suggests.

Cancer hope for green tea extract

· A chemical extracted from green tea could help scientists to develop new drugs to fight cancer.

Green tea 'may protect the heart'

· Green tea could help protect against the damage caused by heart attacks and strokes, researchers suggest.

Green tea extract may fight HIV

· Green tea could form the basis of a new generation of HIV drugs, say experts.

Green tea 'can block cancer'

· Green tea's ability to fight cancer is even more potent and varied than scientists suspected, research suggests.

Green tea could cut arthritis risk

· Drinking green tea could help keep arthritis at bay, say scientists.

Tea may protect against Parkinson's

· Another potentially beneficial effect of tea has been uncovered by scientists who say it may help protect against Parkinson's disease.

Tea 'could help prevent cancer'

· Drinking tea could help prevent cancers, say scientists.

Tea 'good for teeth'

· Scientists believe that drinking tea may be a good way to keep your teeth healthy.

Tea prevents heart attacks

· People consuming at least one cup of tea a day reduced their risk of heart attack by almost 50%, a study found.

Heart attack victims 'should drink tea'

· Heart attack victims may live longer by drinking plenty of tea, according to doctors.

Components of Green Tea and Healthy Effects

Catechin (The dominant and most important catechin in green tea is called EGCG).

· Reduces risk of cancer (besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue).

· Reduces risk of mutations.

· Prevents high blood pressure (impedes the production of angiotensin II, which is the predominant cause of high blood pressure).

· Prevents high blood sugar.

· Prevents bad breath and eliminates Constipation (Dr. Tao Song findings).

· Anti-aging (anti-microbial properties).

· Eliminates food poisoning pathogens.

· Anti-inflammatory.

· Promotes good immunity.

· Anti-viral (fights with flue virus).

· Keeps you awake.

· Reduces the amount of cell death (cell-tissue-organ). Increases levels of fat oxidation and thermo-genesis (reduce obesity).

· Antioxidants may prevent and reduce the severity of rheumatoid arthritis.

· Restrains tumors (EGCG as having an inhibitory effect on the enzyme, urokinase, which is required for tumor formation, thus preventing the formation of tumors in the first place).

· Antioxidants are molecules, which can safely interact with free radicals and terminate the chain reaction before vital molecules are damaged (as in Vitamin C), or seek out and scavenge free radicals (as in Vitamin E). This is where it can be noted that research has indicated that one of the main antioxidants found in green tea (epigallocatechin gallate EGCG) has been found to be much more powerful than both Vitamins C and E. Compared to other known antioxidants, EGCG was found to be 100 times more effective than vitamin C, 25 times more effective than Vitamin E and twice as powerful as resveratrol at neutralizing free radicals. (A big thanks you to herbalist Ricky Phillips RN, BSN, MS for explaining this!).

· Anti-allergic (catechins are also effective on reducing allergic reactions to certain allergens. When the body is subjected to an allergen it triggers a defence mechanism and the body releases histamine into the blood. It's this histamine release that causes the various allergic reactions commonly seen with Hay fever, Asthma and Eczema. Catechins are reputed to inhibit the release of histamine, therefore reducing the symptoms for the sufferer.)

· Catechins present are thought to suppress plaque formation and also create an unhealthy environment for the bacteria that cause periodontal disease.

· Lowers blood cholesterol (Green tea's antioxidants have been shown to be highly beneficial to the heart - they help prevent the oxidation of LDL cholesterol).

· Catechins are effective in reducing the build up of LDL cholesterol (the type which has negative affects on the body), while maintaining the good HDL cholesterol.

· This polyphenol rich beverage packs an almighty antioxidant punch by helping to eliminate free radicals in the body. Left to their own devices free radicals cause damage to cells and tissue. Oxidative stress, such as this, is one of a combination of mechanisms that can eventually lead to chronic or degenerative disease.

· Kills bacteria (The anti-microbial properties of Green Tea have also been shown to disrupt the Salmonella Bacteria with great effect. As well as having such potent properties that assist the digestive system it also has beneficial influence on the good bacteria that are so essential to a healthy gut, notably lactobacillus bifidus.)

Caffeine

· Works as diuretic.

· Relieves fatigue or sleepiness.

Vitamin A

· Improves eyesight (A component in green tea helps to kill the cells of the most common leukemia).

Vitamin C

· Reduces stress.

· Prevents cold and flu.

· It's deficiency produces senility.

· There is more vitamin "C" in one cup of green tea than in an orange.

· sychiatric patients are shown to have an unusually high demand for Vitamin C. Persons with emotional upsets have a high demand for Vitamin C (Rocco Oppediasano-2002).

Vitamin E

· Works as antioxidant and helps to maintain youthfulness.

GABA (Gamma-Amino Butyric Acid)

· Lowers high blood pressure.

Polysaccharide

· Prevent high blood sugar.

· Anti-radiation injuries.

Fluoride

· Prevents cavities formation in the teeth.

Theanine

· Improves memory.

· L-theanine has shown the ability to promote deep muscle relaxation and improve good quality sleep.

· An amino acid that produces tranquilizing effects in the brain, theanine is a unique amino acid found in the leaves. Theanine is quite different from the polyphenol and catechin antioxidants for which green tea is typically consumed. Through the natural production of polyphenols, the tea plant converts theanine into catechins. This means that tea leaves harvested during one part of the growing season may be high in catechins (good for antioxidant benefits), while leaves harvested during another time of year may be higher in theanine (good for anti-stress and cortisol-controlling effects).

Flavonoid

· Strengthens the blood vessel wall.

· Prevents bad breath.

· Flavonoids are plant pigments, and are the brightly colored chemical constituents found in most fresh fruits and vegetables. They may aid in protecting against infection. Deficiency can result in a tendency to bruise easily.

Polyphenol

· Polyphenols are a class of phytochemicals found in high concentrations in green tea, and have been associated with heart disease and cancer prevention. The slight astringent, bitter taste of green tea is attributed to polyphenols.

Tannin

· A group of simple and complex phenol, polyphenol, and flavonoid compounds. Produced by plants, all of the tannins are relatively resistant to digestion or fermentation. All tannins act as astringents, shrinking tissues and contracting structural proteins in the skin and mucosa.

Various uses

· Lowers cholesterol and cuts the risk of stroke (American Medical Association).

· Inhibits the abnormal formation of blood clots (Thrombosis). Thrombosis is the leading cause of heart attacks and stroke.

· EGCG functions as an antioxidant that is about 25-100 times more potent than vitamins C and E.

· A cup of green tea may provide 10-40mg of polyphenols and has antioxidant activity greater than a serving of spinach, broccoli, carrots or strawberries.

· In green tea, catechins are present in significant quantities, more specifically; epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). EGCG makes up about 10-50% of the total in content and appears to be the most powerful of the catechins – with a catechin anttioxidant activity about 25-100 times more potent than vitamins C and E.

Are There Any Green Tea Side Effects?

Everybody is speaking of the benefits green tea has on our health. What about green tea side effects, are there any? If there are any green tea side effects, what are they? Wherever you look for information about green tea, you will find reports praising the benefits of this herbal product. Among the ailments that the green tea helps with are cancer, arthritis, cholesterol, heart problems, infections and immune system. The latest research studies are showing that green tea is also beneficial in fighting against HIV.

Continue................

Green Tea Information

Green Tea BasicsGreen Tea BenefitsGreen Tea ProductsGreen Tea Types

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Green Tea Types Organic Green Tea Iced Green Tea Herbal Green Tea Green Chai Tea		Green Tea Benefits

Green Tea IOverview

A GREEN TEA OVERVIEW

Green tea is the palest in color, ranging from light green to light yellow in color. Green tea is not oxidized; the leaves are steamed or baked immediately after being plucked. They are then rolled and dried allowing the leaves to remain green in color. Green tea is made from both new buds as well as young leaves – “pluckers” take ‘two leaves and a bud’.

Green tea, which is unfermented tea, remains the most popular tea in Asian countries such as China and Japan. In fact, up until the eighteenth century, it was also the most popular form of tea in Britain as well. Imports of green tea into the United States outpaced black tea until about 1915. Much of the tea dumped into the Boston harbor during the Boston Tea Party, was in fact green tea. Thus it is unlikely that the harbor turned to a copper color!

About ninety percent of the world's green tea is produced in China. While most of the world's black tea comes from countries such as Sri Lanka (Ceylon), India, Kenya, Indonesia and Argentina, these countries produce little, if any, green tea. Several hundred varieties of green tea are made in China alone. Some of the most popular include Gunpowder, Hyson, Imperial Green, and Gyokuro (Japan). A cup of green tea is generally much lighter than other teas. While Asian cultures have believed for centuries that green tea has properties beneficial to human health, modern science is just now discovering that this may be true.

Manufacture
Differences between green, black, and oolong teas occur during the processing of the tea leaves.

Plucking
All types are normally hand plucked. Pluckers take only the bud and two leaves, as only young leaves produce good quality tea. Machine plucked tea is usually inferior.

Withering
The next step in manufacturing is withering. Tea leaves are laid out and allowed to wilt for several hours. Leaves are laid out in bamboo trays or in withering beds indoors. Withering reduces the moisture content in the leaves and prepares them for the next step. Withering can be omitted during the production of green tea, but is crucial in black tea manufacture.

Steaming
This process differentiates green tea from other types. After withering, green tea leaves are immediately steamed, baked, or pan heated. This crucial step in green tea manufacture prevents the oxidation (fermentation) of the leaves so that they remain green.

Rolling
Green tea is very often hand rolled, but mechanical rollers are used as well. The rolling process gives the leaves their appearance. During green tea manufacture, leaves are usually steamed rolled and steamed alternatively. Tightly rolled leaves are an indication of good quality tea.

Firing
Green tea leaves are given a final firing to dry the leaves and ensure no oxidation of the leaves occurs. The firing of leaves is done in ovens.