Rejuvelac is a general term for a fermented liquid used to improve digestion of food. Rejuvelac is prepared using wheat grains, rye, oats, barley and other types of grain, but cabbage can also be used. Best results have been found using wheat, rye, and cabbage.
Rejuvelac can be consumed as a digestive aid and used as a ‘starter’ for other fermented foods such as raw nut and seed sauces and cheeses. Rejuvelac supply needed B vitamins, vitamins E and K, and a variety of enzymes to the body. The live lacto-bacteria assists in protecting the body from harmful microorganisms, viruses, bad bacteria, yeast, and parasites that thrive in an unhealthy gut environment and begin the onset of disease.
Rejuvelac is a raw food made by sprouting grain or cabbage and then soaking the sprouted grain or blended cabbage mix in water for about two days at room temperature and then drinking the liquid. A second batch can be made from the same sprouts or cabbage, this time requiring only about one day. A third batch is possible but the flavor may be unpleasant.

Benefits of Rejuvelac

Some of the health benefits associated with the consumption of Rejuvelac includes:

• They restore proper balance of good bacteria (probiotics) in the gut and can be effective in aiding recovery from numerous conditions linked with levels of good bacteria including: lactose intolerance, asthma, allergies, yeast infections, constipation, and irritable bowel syndrome.
• Consuming Rejuvelac increases the number of antibodies that fight infectious diseases, thus boosting the immune system.
• They are rich in enzymes which assist the body in digesting food and properly absorbing the nutrition from the foods we consume.
• Rejuvelac increases the vitamin content and promotes creation of additional nutrients such as omega-3 fatty acids.
• The higher concentration of antioxidants allow some fermented foods remove free radicals in the body.

Probiotics (good bacteria) live in our intestines, especially our colons and do greatly to keep us healthy. They have antibiotic, antiviral, antifungal and anticancer effects, they are involved in vitamin and nutrient synthesis, and also aid in digestion. When we do not have enough Probiotics, the harmful bacteria, yeast and parasites in our intestines take over and produce disease.

There are over 400 different known species of bacteria that inhabit the normal bowel, excluding viruses, yeasts, and parasites. To put it another way, there are 20 times more bacteria in the body than there are cells AND more than the total number of people that ever lived on Earth. Therefore, having the right kind of bacteria in the gut is very important since the intestinal tract is home to some 100 trillion microorganisms, but only a few of them are friendly.

Probiotics have become an important part of nutrition because our microbial populations have been altered by the use of antibiotics and other substances that are designed to kill germs and disease. While practices, such as antibiotics, are effective at killing germs and disease, they are also effective in killing your beneficial bacteria. By introducing friendly microbes to your gut flora you can strengthen your resident micro flora.

History of probiotics

The 1908 Nobel Prize Winner, Ellie Metchnikoff showed that phagocytes destroy harmful bacteria in our bodies. The study of beneficial bacteria lead the Russian microbiologist to start drinking fermented milk and yogurt. Metchnikoff experienced improved health and well-being.

Metchnikoff studied the phenomenon of an incredible amount of people in Bulgaria living to be over 100 years old. He attributed their health and longevity to a microbe in the widely eaten Bulgarian yogurt, and he named the yogurt culturing microbe after the Bulgarians – Lactobacillus Bulgaricus.

The use of live microorganisms in the diet has a long history and is one of the oldest methods for producing and preserving food. Soured milks and such cultured dairy products as kefir, koumiss, leben, and dahi were often used therapeutically before the existence of microorganisms was recognized. Such dairy products are mentioned in the Bible and the sacred books of Hinduism.

Benefits of probiotics

• Normalize intestinal flora: Lactobacillus (acidophilus, casei, plantarum) and Bifidobacterium bifidum
• Stimulate the immune system: Lactobacillus (acidophilus, casei, rhamnosus, plantarum, delbrueckii, johnsonii) and Bifidobacterium bifidum
• Diarrhea associated with antibiotics: Lactobacillus (rhamnosus, acidophilus, bulgaricus), Saccharomyces boulardii, Bifidobacterium longum, and Enterococcus faecium.
• Diarrhea associated with traveling: Lactobacillus (rhamnosus, acidophilus, bulgaricus, johnsonii), Bifidobacterium bifidum, and Streptococcus (thermophilus, boulardii)
• Diarrhea associated with the Rotavirus: Lactobacillus rhamnosus, Bifidobacterium bifidum, and Streptococcus thermophilus
• Acute diarrhea: Bifidobacterium bifidum, Lactobacillus (bulgaricus, acidophilus, rhamnosusm, reuteri) and Streptococcus thermophilus
• Recurring Clostridium difficile colitis: Lactobacillus (rhamnosus, boulardii)
• Anti-tumor properties: Lactobacillus (acidophilus, casei, plantarum, delbrueckii, gasseri) and Bifidobacterium (longum, bifidum, adolescentis, infantis)
• Reducing lactose intolerance: Lactobacillus (bulgaricus, rhamnosus, johnsonii) and Streptococcus thermophilus
• Lowering fecal enzyme activity: Lactobacillus (rhamnosus, casei, gasseri, delbrueckii, acidophilus)

Natural sources superior than supplements

An independent testing lab found that eight out of 25 probiotic supplements tested contained less than 1% of either the number of live bacteria claimed on the label or the expected minimum of 1 billion. Health food store probiotic supplements provides only one or a few species of these good bacteria (most commonly Lactobacillus acidophilus, or a Bifidobacterium species), but there are over 400 different species of friendly bacteria and each of them has a definite job or function to do in our system. We need ALL of these species, not just a few! The best way to get them is through natural products. The most common fermented foods are kefir, yogurt, kombucha, miso, rejuvelac and kim chi. Much of the world depends upon various fermented foods as dietary staples.

Probiotics today

Many physicians are encouraging the use of probiotics such as the US government’s National Institutes of Health (NIH). Many doctors and health physicians believe in supplementing with probiotics for the purposes of:

• Treating certain illnesses and promoting general wellness
• Preventing disorders that typically occur in the urinary tract
• Alleviating symptoms of irritable bowel syndrome, diarrhea and other disorders
• Generate a healthy balance between good bacteria and other bacteria, ensuring that bad bacteria do not outnumber the good ones.
• Reinforce and enhance our immune system
• Help absorb minerals and nutrients as well as folic acid, biotin and vitamins B and K
• Assist enzyme activity in digesting carbohydrates and proteins
• Help flush out toxins
• Support the metabolism process
• Produce lactic acid to fight bad bacteria and to cleanse our colon
• Bring about acceptable levels of serum lipid and blood pressure

And many other health uses

A sturdy immune system capable of adjusting to ever-changing situations is a key factor in preventing the manifestation of any sickness. One important aspect of immune function is its ability to self-regulate so it doesn`t become hyperactive and attack your own tissues, as in the case with Rheumatoid arthritis. Rheumatoid arthritis (RA) is an autoimmune disease that causes chronic inflammation of the joints. Autoimmune diseases are illnesses that occur when the body’s tissues are mistakenly attacked by their own immune system. RA can cause inflammation of the tissue around the joints, as well as in other organs in the body.
Researchers have identified that water-soluble polysaccharides are the most active element found in Red Lingzhi that have anti-tumour, immune modulating and blood pressure lowering effects with proven capacity to deliver relief and even assist in reversing the condition of RA.

Rheumatoid arthritis

RA’s hyper-inflammatory response can lead to the destruction of cartilage and the loss of mobility. Symptoms of RA can include swollen and stiff joints, accompanied by considerable pain and loss of function. It is three times more common in women than men, with the first onset of symptoms usually occurring between the ages of 40 and 60. RA is usually treated by contemporary medicine with cortisone-like steroids that suppress the immune system. Even in low dosages, these drugs can cause osteoporosis, cardiovascular disease, weight gain, or high blood sugar. Most importantly, this unnatural and dangerous approach to artificially suppressing the immune system can leave you susceptible to other infections.

Learning cells

Lingzhi mushroom , also known as Ganoderma lucidum, is one of the oldest known herbal medicines in traditional Chinese medicine (TCM). It is native to China, Japan, and North America and has been used for thousands of years, and is revered for its longevity-promoting capabilities. Lingzhi influences cells that regulate the immune system – namely, lymphatic cells and interferon alpha and interferon beta cells and has the ability to “educate” these cells of immunity so that they better respond to the body`s needs. In other words, with the help of Lingzhi, if cells of the immune system are not responsive enough, they will be called to action, or if they are hyperactive such as in the case of an autoimmune disorder such as RA, they will back down.

In a 2007 study published by the University of Hong Kong, the polysaccharide peptides in Lingzhi were found to “significantly inhibit the proliferation of Rheumatoid Arthritis Synovial Fibroblasts (RASF).”

Nutrients of Lingzhi

Lingzhi capsules or a Lingzhi tea that you consume today may have been one hundred years or more in the making. First, a tree grows and lives for decades, absorbing energy and nutrients from the sun and the soil. Then, when the tree begins to die, mushrooms will attach to the tree, absorb the life force and further concentrate the nutritional content and medicinal qualities that the tree has acquired throughout its life.
Active ingredients are triterpenes, called ganoderic acids. Studies have indicated that ganoderic acids help alleviate common allergies by inhibiting histamine release, improve oxygen utilization and improve liver functions.

Side effects

According to classical Chinese literature, Lingzhi is classified as a superior herb. Superior herbs are said to be non-toxic and can be consumed in large quantities and for a long period without any side effects.
After 2,000 years, there are still no side effects reported in available literature and clinical studies. However, sensitive individuals may experience some detoxification symptoms such as mild digestive upset, dizziness, sore bones, and skin rashes during the initial period of intake. This is the excretion of accumulated toxic matters from modern day foods and vigorous activities of the body metabolism. These are all normal signs of recovery and an indication that the medicinal effect of Lingzhi is functioning well.
Taking a source of Vitamin C with Lingzhi can help reduce any side effects which may occur upon the initial intake of the herb.

Takin medications with Lingzhi

Lingzhi is a natural health supplement and there are no reported contraindications in over 2,000 years of study. However, all immune-modulating substances such as Lingzhi should be taken with care for patients undergoing organ transplants and using immunosuppressive drugs.

It is always a good idea to consult a qualified health physician (preferably someone with experience in complementary health care) before consuming any dietary supplement.

Results of taking Lingzhi

Result varies from individual to individual. Normally one can notice the benefits from taking high quality Lingzhi after about 10 days to two weeks. One can experience a significant difference with their overall well-being after taking Lingzhi continuously for two months.

Directions to take Lingzhi

Lingzhi is best taken in the morning with an empty stomach. Drinking more water will also help enhance the effects of Lingzhi by helping the body get rid of poisonous waste.
It is also recommended to take Vitamin C with Lingzhi as this will assist the body in absorbing the active ingredients in Lingzhi. Studies have shown that Vitamin C helps break down the complex polysaccarides into smaller manageable pieces for the body to absorb.

Benefits of Lingzhi

The following table was found in a published article titled Medicinal mushrooms: their therapeutic properties and current medical usage with special emphasis on cancer treatments from Cancer Research UK.  Chapter 3 – medicinally important mushrooms:

• Analgesic
• Anti-allergic activity
• Bronchitis-preventative effect, inducing regeneration of bronchial epithelium
• Anti-inflammatory
• Antibacterial, against Staphylococci, Streptococci, and Bacillus pneumoniae (perhaps due to increased
• immune system activity)
• Antioxidant, by eliminating hydroxyl free radicals
• Antitumor activity
• Antiviral effect, by inducing interferon production
• Lowers blood pressure
• Enhances bone marrow nucleated cell proliferation
• Cardiotonic action, lowering serum cholesterol levels with no effect on triglycerides, enhancing
• myocardial metabolism of hypoxic animals, and improving coronary artery hemodynamics
• Central depressant and peripheral anticholinergic actions on the autonomic nervous sytem reduce the effects of caffeine and relax muscles
• Enhanced natural killer cell (NK) activity in vitro in mice
• Expectorant and antitussive properties demonstrated in mice studies
• General immunopotentiation
• Anti-HIV activity in vitro and in vivo
• Improved adrenocortical function
• Increased production of Interleukin-1 by murine peritoneal macrophages in vitro
• Increased production of Interleukin-2 by murine splenocytes in vitro

Key active constituents :

Beta and hetero-Beta-glucans (antitumour, immunostimulating )
Ling Zhi-8 protein (anti-allergenic, immuno-modulating)
Ganodermic acids – triterpenes (anti-allergenic agents, cholesterol and blood pressure reducing)

However, once again it is recommended to consult a qualified health physician just to be safe when taking any dietary supplement.

History

Kombucha Tea is a popular health promoting beverage and natural folk remedy. The ancient Chinese called it the “Immortal Health Elixir” It’s been around for more than 2,000 years and has a rich anecdotal history of preventing and fighting cancer, arthritis, and other degenerative diseases.

It has been noted to be originated in Asia during the Chinese Tsin dynasty in 212BC. Spiritual Zen Masters regarded Kombucha as a source of chi – a revitalizing life energy that aligns and harmonises the body and mind with the soul. The Japanese Samurai warriors often carried Kombucha tea in their hip flasks to replenish their energy levels during battle.
With the extension of trade routes, it spread to India and Russia through travelers and traders. Kombucha resurfaced in Japan between the Wars after a Japanese visitor to Kargasok (Russia) found this fermented tea drink responsible for their astonishing health, longevity and well-being. It may have been introduced to Japan by a Korean physician by the name of Kombu around 415 AD. Today the tea once routinely used by Samurai is widely used again in Japan.

What is Kombucha

Kombucha is SCOBY: Symbiotic Culture OF Bacteria and Yeast. It metabolises tea by the Kombucha culture which is a continuously reproducing, symbiotic colony of friendly bacteria and fission yeasts which are free of the spores some people, particularly women, are allergic to, and which can help alleviate rather than aggravate conditions like candida.

Over the course of several days, a chemical reaction similar to how yeast reacts with complex sugars during the brewing of beer – the Kombucha culture digests most of the sugar, breaking it down and converting it into a potent force of organic probiotic acids, enzymes, minerals and vitamins C, B1, B2, B3, B6, B12 and B15.

Early research

Kombucha appeared in Germany about the turn of the century from Russia. Extensive scientific research was done on Kombucha in Russia and Germany, mostly because of a push to find a cure for rising cancer rates. Russian scientists discovered that entire regions of their vast country were seemingly immune to cancer and hypothesized that the kombucha, called “tea kvass” there, was the cause. So, they began a series of experiments which not only verified the hypothesis, but began to pinpoint exactly what it is within kombucha which was so beneficial.

German scientists picked up on this research and continued it in their own direction. Then, with the onset of the Cold War, research and development started being diverted into other fields. It was only in the 1990s, when Kombucha first came to the U.S. that the West has done any studies on the effects of Kombucha, and those are quite few in number. As is typically the case in the U.S., no major medical studies are being done on Kombucha because no one in the drug industry stands to profit from researching a beverage that the average consumer can make for as little as 50 cents a gallon.

Due to its rising commercial popularity in the last decade, the older Russian and German research has been made available in English to Westerners, and a few wide-spread anecdotal surveys have been sponsored by Kombucha manufacturers, but that’s about it. While there are limited amounts of research done on the beverage, there has been lots of research done on many of the nutrients and acids it contains in large quantities (such as B-vitamins, antioxidants, and glucaric acids).

Benefits

Kombucha is a probiotic. Scientific research shows the benefits of Kombucha, whose high concentration of probiotic-organic acids can provide a powerful energy boost, and detoxify and cleanse the blood of disease-causing toxins, allowing the body to alleviate a wide spectrum of ailments and conditions; from the mildest indisposition to the most serious diseases. In the 1960s, specific cancer treatments utilised Kombucha’s high concentration of glucuronic acid to balance intestinal flora (the Russian author Alexander Solzhenitzyn often stated his belief that drinking Kombucha tea cured his stomach cancer and saved his life during his internment in Soviet labour camps). Positive effects of Kombucha constituents are the organic acids, vitamins and enzymes:

Range of B vitamins

particularly B1, B2, B6 and B12, that provide the body with energy, help to process fats and proteins, and which are vital for the normal functioning of the nervous system.

Vitamin C

which is a potent detoxifier, immune booster and enhancer of vitality.

Lactic acid

which is essential for healthy digestive action (through its derivative lactobacilli) and for energy production by the liver, and is not found in the tissues of people with cancer.

Acetic acid

which is an antiseptic and inhibitor of pathogenic bacteria.

Glucuronic acid

normally produced by a healthy liver, is a powerful detoxifier and can readily be converted into glucosamines, the foundations of our skeletal system. As a detoxifying agent, it has come into its own today in our highly polluted world. It is one of the few agents that can cope with the pollutive products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It ‘kidnaps’ the phenols in the liver which are then eliminated easily by the kidneys.

Usnic acid

has selective antibiotic qualities which can partly deactivate viruses.

Citric acid

is an antiascorbic.

Oxalic acid

encourages the intercellular production of energy, and is a preservative.

Malic acid

also helps the liver to detoxify.

Gluconic acid

is a sugar product which can break down to caprylic acid to work symbiotically with –

Butyric acid

(produced by the yeast) protects human cellular membranes, and combined with –

Gluconic acid

which is produced by the bacteria, strengthens the walls of the gut in order to combat yeast infections such as Candida.

Nucleic acids

like RNA and DNA transmit information to the cells on how to perform correctly and regenerate. Glucosamines the byproduct of glucuronic acid. The structures are associated with cartilage, collagen and the fluids which lubricate the joints. Collagen reduces wrinkles, while arthritis sufferers have their deficient cartilage and joint fluids replenished.

Amino acids

which are constituents of proteins, produce important enzymes, such as glutathione a powerful antioxidant which provides protection from alcohol and pollution, and which is depleted by drug regimes.

Other documented reports on people consuming Kombucha include:

• • Helps to relieve congestion in airways
  • Thicker hair
  • Energy boost
  • Helps osteo arthritis Licked Calcifying tendonitis
  • Regulates Intestines.
  • Diminish Candida Overgrowth.
  • Aids digestion
  • Eliminates or reduces heat rash.
  • Clears and Improves skin
  • Stops severe menstrual cramps
  • Reduces / stabilizes blood pressure.
  • Prevents eczema and psoriasis
  • More energy
  • Improves the sense of well being for people with liver Cancer
  • Helps Arthritis sufferers
  • Cleanses toxins from the system
  • Returns grey hair to it’s natural color for some people
  • Improved eyesight

The effects of drinking Kombucha tea vary from person to person. Those who find it especially beneficial generally experience an immediate ‘lift’ and report sustained vitality and well-being after just 2-4 weeks of daily use. Positive effects on some diseases, infections and ailments can occur within the first few months, and dramatic changes are noticeable by some within one year.

Vegetable juicing is critical to good health because it is an important source of raw food. Each of us needs raw foods every day, and juicing is an excellent way to make certain you receive large quantities of such raw foods.
Fruit juicing is certainly good for you, but it has one disadvantage over vegetable juicing, as fruit juice tends to increase insulin levels when consumed.
Vegetable juice does not raise insulin levels like fruit juice. The only exception to this would be carrot or beet juice, which function similarly to fruit juice. Nevertheless, fruit juicing is certainly better for you and your children than drinking soda.

Enzymes

Enzymes from raw fruits and vegetables are required for proper food metabolism and strengthening of the immune system. Unfortunately, these enzymes are destroyed when they are heated above 50°C. Nowadays nutrition scientists unanimously agree that more than one half of our food calories should come from raw vegetables, fresh fruit, raw or sprouted seeds; unpasteurized raw milk products, like raw-milk cheese and yogurt; as well as other fermented foods such as kombucha and miso. Read related article for kombucha.

High in antioxidant Polyphenols

The study researchers believe that antioxidant chemicals known as polyphenols, found in high concentrations in the skin and peel of fruits and veggies, may be responsible for the brain-protective effect offered by fruit and vegetable juices.
Polyphenols help mop up harmful free radicals in the body. In earlier studies, polyphenols were shown to have numerous health benefits, among them a reduction in the risk of cardiovascular disease and cancer.
Another study, conducted at the University of Massachusetts Lowell and published in August 2006, focused on the benefits of drinking apple juice for improving memory and preventing mental decline. The study, which involved special mice that were a genetic model for human Alzheimer’s, showed that drinking two glasses of apple juice a day may prevent the decline of the neurotransmitter acetylcholine. Previous studies have demonstrated that increasing the amount of acetylcholine in the brain can slow the mental deterioration observed in people with Alzheimer’s. Read related article for keeping a healthy brain.(our brain-part2)

High nutritional value

Fruits and vegetables are loaded with nutritional substances, vitamins, minerals, trace elements, bioflavonoids, chlorophyll and pigments. The red pigment in red beets is proven to be extremely beneficial in the treatment of cancer. The yellow pigment, especially abundant in wild herbs, has two important tasks: it regulates the permeability of cell membranes and assists in the process of mineral transmutation for example, by changing silica into a mineral that the body lacks, like iron or calcium.

Many different nutrients that are contained in a plant’s juices are “locked up” in its cellulose fibres. In order to benefit from these nutrients the body must break down the fibrous cells. This is a major chore for some digestive systems, particularly for the elderly, whose problems may be further complicated by faulty teeth or dentures which make the proper chewing of fibrous foods more difficult.

Juicing- Fresh as possible

We all have a busy lifestyle and like to make large quantities for storage and convenience, but juice is best drunk freshly juiced. Not only does exposure to air and continuous storage encourage nutrient loss, but fresh juices are more palatable. Vegetable juice is one of the most perishable foods there is and ideally it would be best to drink all of your juice immediately. However, if you are careful, you can store your vegetable juice for up to 24 hours with only a moderate nutritional decline.
You can do this by putting the vegetable juice in a glass jar with an airtight lid and filling it to the very top. There should be as little air in the jar as possible because it is the OXYGEN in air that will “oxidize” and damage the juice. Think of a cut apple turning brown when exposed to air.

It’s a good idea to use an opaque container to block out all light which would also damage the juice and then store it in the refrigerator until about 30 minutes prior to drinking since ideally the juice should be consumed at room temperature.

Start your way to good health now

Drink a large glass of freshly made fruit and vegetable juice mix before breakfast. Then have a large glass of vegetable juice either at midday or before the evening meal, and again as a nightcap. There is nothing better than a drink of fresh-pressed juice before retiring. Keep this up for a couple of weeks and you’ll feel like a new person, healthy and energized. It is very important to not have the same vegetables every day. The chances are quite high that if you keep juicing the same vegetables for any significant length of time you will become allergic to them. Variety is king.

History of Green Tea

According to Traditional Chinese Medicine (TCM) understanding, tea has both sweet and bitter flavors and possesses ‘cooling’ properties. It helps to refresh the mind, enhance alertness and boost concentration. Tea can also promote body fluid production, quench the thirst, clear internal ‘heat’ and phlegm and promote digestion and urination. Traditionally, it is used as:

• A beverage to relieve indigestion and smooth bowel movements. It can also be used to relieve headaches, dizziness, heat stroke and sleepiness.
• An antidote to clear toxic heat evils by promoting bowel movements and urination.
  Archeological evidence suggests that people consumed tea leaves steeped in boiling water as many as 5,000 years ago. Botanical evidence indicates that India and China were among the first countries to cultivate tea. Today, tea is the most widely consumed beverage in the world, second only to water. Hundreds of millions of people drink tea around the world, and studies suggest that green tea (Camellia sinesis) in particular has many health benefits.

Properties of green tea

There are three main varieties of tea: Green, Black, and Oolong. The difference between the teas is in their processing. Green tea is made from unfermented leaves and reportedly contains the highest concentration of powerful antioxidants called polyphenols. Antioxidants are substances that scavenge free radicals, damaging compounds in the body that alter cells, tamper with DNA (genetic material), and even cause cell death. Free radicals occur naturally in the body, but environmental toxins (including ultraviolet rays from the sun, radiation, cigarette smoke, and air pollution) also give rise to these damaging particles. Many scientists believe that free radicals contribute to the aging process as well as the development of a number of health problems, including cancer and heart disease. Antioxidants such as polyphenols in green tea can neutralize free radicals and may reduce or even help prevent some of the damage they cause.

The healthful properties of green tea are largely attributed to polyphenols, chemicals with potent antioxidant properties. In fact, the antioxidant effects of polyphenols appear to be greater than vitamin C. The polyphenols in green tea also give it a somewhat bitter flavor.

Green tea also contains alkaloids including caffeine, theobromine, and theophylline. These alkaloids provide green tea’s stimulant effects. L-theanine, an amino acid compound found in green tea, has been studied for its calming effects on the nervous system.

Benefits of green tea

Considerable amounts of studies have been conducted with green tea in people, animals, and laboratory experiments. Results from these studies suggest that green tea may be beneficial for the following health conditions:

High cholesterol

Research shows that green tea lowers total cholesterol and raises HDL (“good”) cholesterol in both animals and people. One population-based clinical study found that men who drink green tea are more likely to have lower total cholesterol than those who do not drink green tea. Results from one animal study suggest that polyphenols in green tea may block the intestinal absorption of cholesterol and promote its excretion from the body. In another small study of male smokers, researchers found that green tea significantly reduced blood levels of harmful LDL cholesterol.

Atherosclerosis

Population-based clinical studies indicate that the antioxidant properties of green tea may help prevent atherosclerosis, particularly coronary artery disease. (Population-based studies means studies that follow large groups of people over time or studies that are comparing groups of people living in different cultures or with different dietary habits.) Researchers aren’t sure why green tea reduces the risk of heart disease by lowering cholesterol and triglyceride levels. Studies show that black tea has similar beneficial effects. In fact, researchers estimate that the rate of heart attack decreases by 11% with consumption of 3 cups of tea per day. In May 2006, however, the U.S. Food and Drug Administration (FDA) rejected a petition from tea makers to allow tea labels to claim that green tea reduces the risk of heart disease. The FDA concluded that there is no credible evidence to support qualified health claims for green tea or green tea extract reducing the risk of heart disease.

Inflammatory Bowel Disease (IBD)

Green tea may help reduce inflammation associated with Crohn’s disease and ulcerative colitis, the two types of IBD. If green tea proves to be helpful for preventing colon cancer, this would be an added benefit for those with IBD because they are at risk for colon cancer.

Diabetes

Green tea has been used traditionally to control blood sugar in the body. Animal studies suggest that green tea may help prevent the development of type 1 diabetes and slow the progression once it has developed. People with type 1 diabetes produce little or no insulin, a hormone that converts glucose (sugar), starches, and other foods into energy needed for daily life. Green tea may help regulate glucose in the body.

A few small clinical studies have found that daily supplementation of the diet with green tea extract powder lowered the hemoglobin A1c level in individuals with borderline diabetes.

Weight loss

Clinical studies suggest that green tea extract may boost metabolism and help burn fat. One study confirmed that the combination of green tea and caffeine improved weight loss and maintenance in overweight and moderately obese individuals. Some researchers speculate that substances in green tea known as polyphenols, specifically the catechins, are responsible for the herb’s fat-burning effect.

Cancer

Several population-based clinical studies have shown that both green and black teas help protect against cancer. For example, cancer rates tend to be low in countries such as Japan where people regularly consume green tea. However, it is not possible to determine from these population-based studies whether green tea actually prevents cancer in people. Emerging clinical studies suggest that the polyphenols in tea, especially green tea, may play an important role in the prevention of cancer. Researchers also believe that polyphenols help kill cancerous cells and stop their progression.

Precautions

The use of herbs is a time-honored approach to strengthening the body and treating disease. However, herbs contain active substances that can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, people should take herbs with care, under the supervision of a practitioner knowledgeable in the field of botanical medicine.
People with heart problems, kidney disorders, stomach ulcers, and psychological disorders (particularly anxiety) should not take green tea. Pregnant and breastfeeding women should also avoid green tea.

People who drink excessive amounts of caffeine (including caffeine from green tea) for prolonged periods of time may experience irritability, insomnia, heart palpitations, and dizziness. Caffeine overdose can cause nausea, vomiting, diarrhea, headaches, and loss of appetite. If you are drinking a lot of tea and start to vomit or have abdominal spasms, you may have caffeine poisoning. If your symptoms are severe, lower your caffeine intake and see your health care provider.

If you are being treated with any of the following medications, you should not drink green tea or take green tea extract without first talking to your health care provider:

Adenosine

Green tea may inhibit the actions of adenosine, a medication given in the hospital for an irregular (and usually unstable) heart rhythm.

Antibiotics, Beta-lactam

Green tea may increase the effectiveness of beta-lactam antibiotics by reducing bacterial resistance to treatment.

Benzodiazepines

Caffeine (including caffeine from green tea) has been shown to reduce the sedative effects of benzodiazepines (medications commonly used to treat anxiety, such as diazepam and lorazepam).

Beta-blockers, Propranolol, and Metoprolol

Caffeine (including caffeine from green tea) may increase blood pressure in people taking propranolol and metoprolol (medications used to treat high blood pressure and heart disease).

Blood Thinning Medications (Including Aspirin)

People who take warfarin, a blood thinning medication, should not drink green tea. Since green tea contains vitamin K, it can make warfarin ineffective. Meanwhile, you should not mix green tea and aspirin because they both prevent platelets from clotting. Using the two together may increase your risk of bleeding.

Chemotherapy

The combination of green tea and chemotherapy medications, specifically doxorubicin and tamoxifen, increased the effectiveness of these medications in laboratory tests. However, these results have not yet been demonstrated in studies on people. On the other hand, there have been reports of both green and black tea extracts stimulating a gene in prostate cancer cells that may cause them to be less sensitive to chemotherapy drugs. Given this potential interaction, people should not drink black and green tea (as well as extracts of these teas) while receiving chemotherapy for prostate cancer in particular.

Clozapine

The antipsychotic effects of the medication clozapine may be reduced if taken fewer than 40 minutes after drinking green tea.

Ephedrine

When taken together with ephedrine, green tea may cause agitation, tremors, insomnia, and weight loss.

Lithium

Green tea has been shown to reduce blood levels of lithium (a medication used to treat manic/depression).

Monoamine Oxidase Inhibitors (MAOIs)

Green tea may cause a severe increase in blood pressure (called a “hypertensive crisis”) when taken together with MAOIs, which are used to treat depression. Examples of MAOIs include phenelzine and tranylcypromine.

Oral Contraceptives

Oral contraceptives can prolong the amount of time caffeine stays in the body and may increase its stimulating effects.

Phenylpropanolamine

A combination of caffeine (including caffeine from green tea) and phenylpropanolamine (an ingredient used in many over-the-counter and prescription cough and cold medications and weight loss products) can cause mania and a severe increase in blood pressure. The FDA issued a public health advisory in November 2000 to warn people of the risk of bleeding in the brain from use of this medication and has strongly urged all manufacturers of this drug to remove it from the market.