Beverage Series
Black Tea
Black tea is the most consumed beverage in the world aside from water. Its antioxidant properties can help remove free radicals and decrease cell damage in the body which ultimately decrease the risk of chronic disease. This is due to the presence of group of polyophenols including catechins, theaflavins and thearubigins (Luczaj and Skrzydlewska 2005).
Benefits
Cardiovascular Health
Black tea contains another group of antioxidants known as flavonoids. Consuming on regular basis may help reduce risk factors of cardiovascular diseases (Smith 2007). They do this by preventing the oxidation of LDL cholesterol and preventing damage in blood stream and artery walls. It helps in improving coronary vasodilation and reducing clots. Manganese in it also can reduce the risk of coronary heart disease by helping cardiac muscle function. One randomized study found that five servings of black tea per day reduced LDL cholesterol by 11% in individuals with elevated cholesterol levels (Davies et al. 2003).
Gut Health
Polyphenols in black tea helps maintain a healthy gut by promoting probiotic and inhibiting the growth of bad bacteria. Its antimicrobial properties kill harmful substances and improve gut bacteria and immunity by repairing the lining of digestive tract (Hervert and Goni 2011). By having a healthy gut with good bacteria inside, immune system function can be improved. Hence, risks of certain health conditions such as inflammatory bowel disease, type 2 diabetes, cardiovascular disease and obesity can be reduced.
Improve Blood Sugar Level
Black tea is a non- sweetened beverage which can enhance the use of insulin in the body. In a test tube study, insulin- enhancing properties of black tea increased insulin activity more than 15- fold. Researchers concluded that the compound involved to improve insulin levels especially due to a catechin called epigallocatechin gallate (Anderson and Polansky 2002). By maintaining blood sugar level may improve the risk of health complications such as type 2 diabetes, obesity, cardiovascular disease, kidney failure and depression.
Improve Focus
Black tea contains caffeine and amino acid called L- theanine which can improve alertness and focus. L- theanine increases alpha activity in the brain, resulting in relaxation and better focus. In randomized studies showed black tea significantly increased accuracy and self- reported alertness among participants, compared to placebo. Hence, black tea is a great beverage to improve energy and focus without a lot of caffeine (De Bruin et al. 2011).
Reference
Anderson, R. A., & Polansky, M. M. (2002). Tea Enhances Insulin Activity. Journal of Agricultural and Food Chemistry, 50(24), 7182-7186.
Davies, M. J., Judd, J. T., Baer, D. J., Clevidence, B. A., Paul, D. R., Edwards, A. J., … Chen, S. C. (2003). Black Tea Consumption Reduces Total and LDL Cholesterol in Mildly Hypercholesterolemic Adults. The Journal of Nutrition, 133(10), 3298S-3302S.
De Bruin, E., Rowson, M., Van Buren, L., Rycroft, J., & Owen, G. (2011). Black tea improves attention and self-reported alertness. Appetite, 56(2), 235-240.
Hervert-Hernández, D., & Goñi, I. (2011). Dietary Polyphenols and Human Gut Microbiota: a Review. Food Reviews International, 27(2), 154-169.
LUCZAJ, W., & SKRZYDLEWSKA, E. (2005). Antioxidative properties of black tea. Preventive Medicine, 40(6), 910-918.
Smith, S. C. (2007). Multiple Risk Factors for Cardiovascular Disease and Diabetes Mellitus. The American Journal of Medicine, 120(3), S3-S11.
ChlorophyII
Chlorophyll is a pigment that presents in most green vegetables. Plants used chlorophyll along with sunlight to get their nutrients. Human can’t get enough of chlorophyll from green plants, so chlorophyll supplement is a good alternative choice. The presence of chlorophyllin in supplement is water-soluble and it is better absorbed by the body than other forms of chlorophyll.
Benefits
Anticancer
Chlorophyll can bind to potential carcinogens and interfere their absorption within the human gastrointestinal track. This helps stopping them from being circulated throughout the body and reaching susceptible tissues. Studies done by Oregon State University showed that chlorophyll effectively block uptake of aflatoxin- B1 in humans and decreasing biomarkers of aflatoxin- induced DNA damage (Oregon State University 2019).
Consumers nowadays prefer to have diets that are high in red meat and low I green vegetables which are associated with increased colon cancer risk. This is due to the toxins released from cooked meat, including one called haem, which increases colonic cytotoxicity and epithelial proliferation. Chlorophyll was found to be effectively improve the condition above. In 2005, the Wageningen Centre for Food Sciences in the Netherlands studied whether chlorophyll could inhibit the unfavorable effects of haem within the colon. Rats were fed either a control diet high in haem or a similar diet supplemented with chlorophyll for 14 days. The results showed that the rats consuming haem experienced about eight times the amount of cytotoxicity of the colon compared to the beginning of the study.The rats given chlorophyll supplements were significantly protected from formation of the cytotoxic haem metabolites, which made the researchers conclude that chlorophyll may decrease colon cancer risk because it prevents the cytotoxic and hyperproliferative colonic effects of dietary toxins like haem (De Vogel 2004).
Liver Detoxification
Chlorophyll protects healthy cells and bodily tissue is by increasing phase II biotransformation enzymes. These promotes optimal lvier health and therefore elimination of potentially harmful toxins. An animal study showed that chlorophyllin may reduce the risk of aflatoxin- induced liver damage or liver cancer by increasing of these phase II enzymes and re3moving bodily toxins (Yun et al. 1995).
Aflatoxin B1 (AFB1)is associated with increased risk of liver cancer since it’s metabolized to a carcinogen that causes cellular mutation, In China, a randomized, placebo-controlled intervention trial involving 180 adults with a high risk of hepatocellular carcinoma and chronic hepatitis Binfection gave participants either 100 milligrams of chlorophyllin or a placebo before meals three times daily. After 16 weeks of taking chlorophyllin, AFB1 levels dropped an average of 55 percent more in those taking chlorophyllin compared to those taking the placebo, suggesting chlorophyll benefits liver health in a useful and safe way (Egner et al. 2001).
Blood builder
The molecular structure of chlorophyll is remarkably similar to hemoglobin, which is found in red blood cells. The main difference is that the central atom in chlorophyll is magnesium, whereas in hemoglobin it’s iron. In human body chlorphyll releases the magnesium bond and a cellular vortex starts sucking in heavy metals and cleansing the blood. Thus, chlorophyll is considered a major blood purifier, and beneficial to overall health (Cook 2005). A 2004 pilot study found that wheatgrass, which contains about 70 percent chlorophyll, reduced the number of blood transfusions needed in people with thalassemia, a blood disorder (Garg and Abraham 2005)
Gut Health and Weight Loss
Spirulina speeds up waste elimination, balances fluid levels and reducing cases of constipation. Additionally, chlorophyll benefits the metabolism and increases the likelihood with weight loss. In a study involving twenty overweight women found that chlorophyll supplements taken along with high carbohydrate meal decreased feeling of hunger, elevated cholecystokinin* level and helped prevent hypoglycemia in the subjects (Stenblom 2013). Another study found that people who took a green plant membrane supplement including chlorophyll on a daily basis had greater weight loss than a group that didn’t take the supplement (Montelius 2014).
*Cholecystokinin is a peptide hormone of the gastrointestinal system responsible for stimulating the digestion of fat and protein
Delay Aging
Chlorophyll helps in combating the effects of aging and supports in maintaining healthy tissues attributing to the richness of antioxidants and the presence of magnesium (Klatz and Goldman 2003) It stimulates the anti-aging enzymes and encourages healthy and youthful skin. In addition to this, vitamin K present in it cleans and rejuvenates the adrenal glands and improves the adrenal functions in the body (Cook 2005).
References
Cook, L. (2005). The Beginner’s Guide to Natural Living: How to Cultivate a More Natural Lifestyle to Lose Weight, Prevent Degenerative Disease, Improve Your Energy and Attain Vibrant Health. EcoVision Communications.
De Vogel, J. (2004). Green vegetables, red meat and colon cancer: chlorophyll prevents the cytotoxic and hyperproliferative effects of haem in rat colon. Carcinogenesis, 26(2), 387-393.
Egner, P. A., Wang, J., Zhu, Y., Zhang, B., Wu, Y., Zhang, Q., … Kensler, T. W. (2001). Chlorophyllin intervention reduces aflatoxin-DNA adducts in individuals at high risk for liver cancer. Proceedings of the National Academy of Sciences, 98(25), 14601-14606.
Garg, P., & Abraham, A. (2005). Natural Antioxidant Therapy for Patients with Hemolytic Anemia. Indian Pediatrics, 42, 618-620.
Klatz, R., & Goldman, R. (2003). Stopping the Clock. Basic Health Publications.
Montelius, C., Erlandsson, D., Vitija, E., Stenblom, E., Egecioglu, E., & Erlanson-Albertsson, C. (2014). Body weight loss, reduced urge for palatable food and increased release of GLP-1 through daily supplementation with green-plant membranes for three months in overweight women. Appetite, 81, 295-304.
Oregon State University. (2019, January 2). Chlorophyll and Chlorophyllin.
Stenblom, E., Montelius, C., Östbring, K., Håkansson, M., Nilsson, S., Rehfeld, J. F., & Erlanson-Albertsson, C. (2013). Supplementation by thylakoids to a high carbohydrate meal decreases feelings of hunger, elevates CCK levels and prevents postprandial hypoglycaemia in overweight women. Appetite, 68, 118-123.
Yun, C., Jeong, H. G., Jhoun, J. W., & Guengerich, F. (1995). Non-specific inhibition of cytochrome P450 activities by chlorophyllin in human and rat liver microsomes. Carcinogenesis, 16(6), 1437-1440.
Goat Milk
Introduction
In recent years, goat milk are increasing in popularity when compared to cow’s milk due to the some benefits it has over cow’s milk, for example, goat milk is easier to digest for sensitive stomachs as it has less lactose and it is similar to that of breast milk (Edward, 2011).
In the comparison of cow milk with goat milk, it can be found that in 1 cup of goat milk, there is a higher calcium content of 33% versus 28% that can be found in cow milk. It is also found out that goat milk has 3% more magnesium, which is important for immunity, 6% more potassium and the presence of 5% Vitamin C which is absent in cow milk. Lastly, goat milk has 2% more Vitamin A for vision health (Oaklander, n.d.).
1. Goat Milk
In Naturopathic medicine, goats are referred to as bioorganic sodium animals. They are also associated with vigor, flexibility and vitality. Cows are calcium animals known for stability and heaviness. Bioorganic sodium is an important element in keeping joints mobile and limber. Goat milk has traditionally been used in medicinal cultures to nourish and regenerate an over-taxed nervous system. Goat’s milk is also extremely nutrient dense. It has almost 35% of your daily needs for calcium in one cup. Extremely high in riboflavin, just one cup of goat’s milk offers 20.0% of our daily needs. Add to that high amounts of phosphorous, Vitamin B12, protein and potassium.
While the fat content of cow and goat milk is similar, the fat globules in goat milk are smaller, making it easier for your body to digest (Tomotake et al., 2006). Once it reaches the stomach, the protein in goat milk forms a softer curd than cow milk, only about 2 percent of goat milk is curd, compared to about 10 percent in cow milk, helping the body digest with less irritation than cow milk. Goat milk is also lower in lactose, or milk sugars, than cow milk. Because many people are not as lactose intolerant or have trouble digesting cow milk but are not actually allergic to lactose, goat milk can be a viable option.
Matcha
Once the matcha tea leaves are harvested, the stems and veins are removed, and the leaves are ground up into fine powder known as matcha. Matcha is rich in catechins which is a natural antioxidant. According to the ORAC test, Matcha green tea measures 1384 units per gram. Hence, it helps reduce cell damage and even lower the risk of several chronic diseases (Xu et al 2016).
Benefits
Skin care
Matcha is full of antioxidants and vitamins which are beneficial to skincare. The antioxidant in matcha increase their effectiveness, making them particularly beneficial in fighting aging. The presence of polyphenols able to reduce inflammation, fight bacteria. Other than that, die to its caffeinated properties, matcha is highly effective at reducing puffiness and dark circles around the eyes as it helps to calm inflamed blood vessels while soothing the skin (Dona et al. 2003).
Role of catechin
One Specific Catechin, called EGCg, makes up a large percentage of the total catechins in matcha green tea. This super molecule aids in weight loss and promotes a healthy brain and heart health. Matcha green tea is the best place to find catechins (Higdon and Frei 2003)
Detoxification
Chlorophyll in matcha leaves has powerful detoxifying properties including its natural ability to eliminate chemicals and heavy metals from the body (Yasuda et al. 2010)
Weight Loss
Matcha utilized fat as an energy source. Its catechins activate the body’s thermogenic fat burning activity. In a 12-week study, it was found that ingesting green tea led to a significant reduction in BMI, waist circumference, body fat mass, and subcutaneous fat area of healthy Japanese men and women (Nagao et al. 2007)
References
Dona, M., Dell’Aica, I., Calabrese, F., Benelli, R., Morini, M., Albini, A., & Garbisa, S. (2003). Neutrophil Restraint by Green Tea: Inhibition of Inflammation, Associated Angiogenesis, and Pulmonary Fibrosis. The Journal of Immunology, 170(8), 4335-4341.
Higdon, J. V., & Frei, B. (2003). Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions. Critical Reviews in Food Science and
Nutrition, 43(1), 89-143.
Nagao, T., Hase, T., & Tokimitsu, I. (2007). A Green Tea Extract High in Catechins Reduces Body Fat and Cardiovascular Risks in Humans*. Obesity, 15(6), 1473-1483.
Xu, P., Ying, L., Hong, G., & Wang, Y. (2016). The effects of the aqueous extract and residue of Matcha on the antioxidant status and lipid and glucose levels in mice fed a high-fat diet. Food & Function, 7(1), 294-300.
Yasuda, M., Ozaki, K., Nohata, Y., Ohshiro, A., & Sonda, T. (2010). Removal of Heavy Metal Ions from Water by Used Green Tea Leaves. JOournal of Home Economics of Japan, 61(6), 349-354.
