Cancer fighting green tea may have a dark side
http://www.sciencenews.org/view/generic/id/40634/title/Cancer_fighting_green_tea_may_have_a_dark_side
For more than a decade, study after study has extolled the cancer-fighting virtues of green tea, or at least extracts of its polyphenol antioxidants. But preliminary data now suggest that for some people this herbal remedy may not prove beneficial — or even benign. In test-tube experiments on cancer cells and in animals, green tea’s polyphenols inactivated the cell-killing activity of a drug used to treat blood cancers.
Physicians prescribe bortezomib, a drug sold under the trade name Velcade, to patients with multiple myeloma. This treatable, though incurable,…
http://www.vegetariantimes.com/features/archive_of_editorial/615
Well, okay, we might be slightly overstating the benefits of tea, but not by as much as you’d think; science continues to reveal just how potent the beverage is. And popular: Last year marked the 13th consecutive year that tea sales increased, according to the Tea Association of the USA, which represents the industry.
This steady increase in tea consumption is likely linked to a slew of studies showing that drinking tea can significantly improve your health. Tea has been shown to slow tumor growth in cancers of the skin, lungs, mouth, esophagus, stomach, liver, pancreas, small intestine, colon and prostate, according to a review of multiple studies reported in the January 2005 issue of The American Journal of Clinical Nutrition. Other research demonstrates tea’s effect on heart health—a study in…
http://www.vegetariantimes.com/features/375
From chai-flavored cheesecake to tea-smoked tofu, with a scoop or two of green tea ice cream in between, cooking with tea is taking culinary circles by stealth.
“As drinking tea becomes more and more in vogue, chefs are turning to tea as a flavoring agent—the same way they started experimenting with coffee when the Starbucks phenomenon hit a few years back,” explains François Payard, owner of Payard Patisserie & Bistro in New York City, who has recently created a green tea tart and a collection of tea-flavored chocolates. “Tea is something that has always gone well with food, so it’s only natural that chefs are turning to it for its flavoring possibilities and using it in the same way they use herbs and …
Filed under Health Benefits of Tea, Tea by on Feb 6th, 2009. 
Valentine’s Day Tea Towel Revealed
Yesterday I got a GREAT call from my tea towel recipient Bina in WA. I’m so happy that I didn’t do something stupid like “Google” Bina before I sent her the towel, turns out she is a very…
Dooars row may hit ‘first flush’ tea
The ongoing political upheaval in Dooars may soon hit the high-quality and highly valued ‘first flush’ tea trade there. Dooars
contributes over 15% to the all India tea production. “Undoubtedly, the charged environment has created uneasiness among planters here. If the trouble continues for long, the next ‘first flush’ business will be severely affected,” said …
Bigelow(R) Tea Introduces Two Love-ly New Flavors… Just in Time for Valentine’s Day!
It’s a Valentine for tea-lovers: two delicious, naturally sweet new flavors from Bigelow® Tea… an idea brewed up especially for Valentine’s Day (www.bigelowtea.com). White Chocolate Kisses blends the heavenly taste of rich, decadent chocolate with…
Tea, steeped in tradition, has new bag
Tea has started wars. Diplomats have signed peace treaties while drinking it. And now it is fighting for the consumer market since Americans have learned of all its antioxidant-rich properties.
At the recent Fancy Food Show in San Francisco, a tea purveyor set up shop on almost every row and aisle at the Moscone Center. And tea is no longer just a hot drink. It has inspired snack foods, mints, even cocktails. Here is some of what we saw at the show…
Green tea may protect against breast cancer
Regular consumption of green tea may reduce a woman’s risk of breast cancer by about 12 per cent, according to a new study from the US and China.
Writing in the Journal of Nutrition, scientists report that the “modest” reduction was observed for regular tea drinkers, compared to non-drinkers, after evaluating the diet of 3454 women with breast cancer and 3474 healthy controls aged between 20 and 74.
The study, led by Martha Shrubsole from Vanderbilt School of Medicine in Nashville, adds to the ever-growing body of science supporting the anti-cancer benefits of…
Filed under Tea by on Feb 12th, 2009.