How many of you drink green tea?

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kylie
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#16 Postby kylie » Fri Feb 17, 2006 5:32 pm

doesn't everybody? green tea is a given for me, it made a thoughtful gift i thought. [-o< lately i've been enjoying yerba mate, the taste is acquired and when you don't do coffee it's a nice change from tea.
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#17 Postby wnddrrwmnn » Mon Feb 20, 2006 10:32 pm

White tea is green tea but unprocessed. If you find that green tea is too strong...white tea is preferrable. And better health benefits!

http://lpi.oregonstate.edu/new/whitetea.html

"White tea" does not refer to black tea with milk, but rather to a specific form of tea in which the leaves and buds are simply steamed and dried. In this sense, white tea represents the least processed form of tea, since green, oolong and black teas undergo withering before various degrees of oxidation.

White teas contained many of the expected polyphenols, some of which were present at higher concentrations than in green tea brewed under the same conditions. Other constituents, such as caffeine, also were present at higher levels in white tea.

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#18 Postby robert » Tue Feb 21, 2006 3:12 am

Cool, a link from Oregon State University. That is where my Dad teaches and where Megan goes to school. :)

wnddrrwmnn, you should introduce yourself in the Intros section. We would love to hear more about you. Thanks for joining our group.

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#19 Postby wnddrrwmnn » Tue Feb 21, 2006 5:09 am

robert wrote:Cool, a link from Oregon State University. That is where my Dad teaches and where Megan goes to school. :)

wnddrrwmnn, you should introduce yourself in the Intros section. We would love to hear more about you. Thanks for joining our group.

-Robert


OH how awesome! Well, see, then you should try it...I love the stuff!

I did BTW put in a loooong intro. Sorry, but don't ask for things if you aren't ready for my long windedness..hehe. Also, I must thank you for the link to the site. It's come in really handy and I look forward to reading through all the posts. I'll be posting I'm sure alot of questions...I hope you all don't get too bored with me too soon!

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#20 Postby Marie-Eve » Fri Apr 14, 2006 7:42 am

Love green tea!!!
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#21 Postby endcruelty » Fri Apr 14, 2006 9:40 am

i used to drink grean and jasmine but over time i just keep forgetting to set the kettle lol

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#22 Postby veganashtangi » Mon Apr 17, 2006 3:47 am

I love chai, the Indian tea with spices. It can have a base of black tea, green tea, Pu-erh...whatever - plus, pepper, nutmeg, cardamom, coriander and such. I love rooibos, too. My parents brought some from South Africa last year and it's far better than the one I get here in Spain.

I have at least a cup of tea a day. And, don't ask me why, but I hate coffee - can't stand its taste.
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#23 Postby JW » Mon Apr 17, 2006 4:06 pm

I have become a bit of a tea snob over the years.
I enjoy green tea but generally only loose tea. There are only a couple green teas in bags that I like ...a brand called yogi and Tazo

I have to agree on Rooibos though. It's awesome!
We have a local coffee/tea shop nearby and they have several different blends of Rooibos........ raspberry, mint, citrus, peach....over a dozen.
The taste is unbelievable AND it's good for you
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#24 Postby Sean » Tue Apr 18, 2006 1:35 pm

I have yet to try Rooibos. I will. I drink alot of tea. I like white tea too as it isn't as processed as green so holds more antioxidants. Black tea is pretty worthless, but if I go out to eat I typically drink it.

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#25 Postby michael » Tue Apr 18, 2006 3:54 pm

Do a google search on Rooibos--an impressive array of articles out there. I sometimes order mine from Kalahariusa. Here's what they placed on their site about its medicinal benefits:

http://www.kalahariusa.com/tea/ResearchOnRooibos

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#26 Postby nik » Fri Apr 21, 2006 12:20 am

I drink 0-3 cups a day of either rooibos, green, white, oolong or yerba mate. With the exception of yerba mate though, they are all high in fluoride (I don't know the levels for white tea though). This kind of concerns me. I've read a lot of bad things about the toxicity of fluoride, even from tea. And that the levels of it vary so much depending on the area it is grown, the soil and pollution levels in the area, which is what it is absorbing in the tea leaves.

They also have aluminum in them, in the tea leaves as well. Which fluoride supposedly increases the absorption of. And then there is the problem of the inhibition of iron. It's not just the tannins, but the polyphenol anti-oxidants that inhibits the iron absorption. So even caffeine free beverages like cocoa, mint tea, chamomile, rooibos etc. all inhibit the absorption of iron. Maybe, as vegans we shouldn't drink anything but water with our meals? Drink other beverages between meals. Seems like every single substance out there sans vitamin C, INHIBITS iron absorption. It's so frustrating. Even Calcium inhibits iron absorption! :x

What do you think about the fluoride levels in tea? Are you concerned at all? What bothers me the most about it is that there are no regulations on it and they don't even have to test or list the amount the way that bottled water does and the regulation on bottled water. So they can be way higher then the Max. allowed for any other source. The max for fluoridated water supplies is 1.2PPM, while some teas have been found to be over 6 or 8 PPM.

I'm not trying to be alarmist, just bringing it to others attention. It might be a concern, esp. if you have any thyroid problems or anything. Instant tea is the worse culprit with the highest levels, as well as low quality brick tea.

http://www.foxnews.com/story/0,2933,145423,00.html

http://www.webmd.com/content/article/99/105355.htm

http://thyroid.about.com/cs/toxicchemic ... ouride.htm

http://thyroid.about.com/cs/toxicchemic ... ridepr.htm

http://lpi.oregonstate.edu/infocenter/p ... index.html

http://www.mercola.com/2000/sep/10/gree ... hyroid.htm

The last article on mercola's site is alarming, yet I can't find anything that confirms it's wild claims about the levels found. Most sources say the levels are about 0.1-0.4 per cup of green tea. While that article claims "While in 1976 a Belgian analysis showed content of between 50 and 125 ppm fluoride in 15 varieties of tea (3), a Polish study in 1995 found fluoride content of up to 340 ppm in 16 varieties of black tea (5). A major Canadian study published in 1995 reports average fluoride content in tea to be 4.57 mg/l in the 1980's.(6)

A website by a pro-fluoridation infant medical group lists a cup of black tea to contain 7.8 mgs of fluoride (7), which is roughly the same amount as if one were to drink 7.8 liters of water in an area fluoridated at 1ppm. It is well known that fluoride in tea gets absorbed by the body similarly as the fluoride in drinking water (1,8)."

7.8mgs in a cup (about 4-6oz) of tea. I don't believe that! The instant tea analysis found up to 6.5mg per Liter, how many cups are in a liter? Anyways, don't drink instant tea at least!




"A study by researchers at the University of Mississippi suggests that very high doses of green tea extract may actually activate - rather than shut down - the genetic mechanisms that help certain tumors survive and grow."

http://www.aphroditewomenshealth.com/ne ... news.shtml

http://www.nutraingredients.com/news/ng ... ast-cancer

http://www.fluoridealert.org/f-sources.htm#I

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#27 Postby michael » Fri Apr 21, 2006 9:34 am

Nik,

Your concerns merit a equally detailed response. You've obviously put a lot of thought into this. I'd really only like to point out that the flouride levels in toothpastes that most of the population uses is far greater than that found in a few cups of rooibos tea. Also, consider that Asians and the British drink teas routinely all their lives and there has been no correlation that I'm aware of between the levels of tannins imbibed and iron anemia. Just my two cents...

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#28 Postby Odidnetne » Fri Apr 21, 2006 10:28 am

I want to start drinking red or white tea too though, but I enjoy Tazo's Decaf Lotus tea.

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#29 Postby nik » Fri Apr 21, 2006 8:09 pm

michael wrote:Nik,

Your concerns merit a equally detailed response. You've obviously put a lot of thought into this. I'd really only like to point out that the flouride levels in toothpastes that most of the population uses is far greater than that found in a few cups of rooibos tea. Also, consider that Asians and the British drink teas routinely all their lives and there has been no correlation that I'm aware of between the levels of tannins imbibed and iron anemia. Just my two cents...


But you don't eat and swallow toothpaste. It is a topical application. And that's why I DON'T use fluoride toothepaste or drink the tap water in my fluoridated city and use a shower filter. I try to get as little fluoride as possible because it's a toxic heavy metal that stores up in the body and causes nerve damage too.

I have heard also that people in China drinking tea are getting signs of fluoride poisoning as well as Tibet.

http://www.ehponline.org/docs/1996/104-12/cao.html

http://www.tzuchi.org/GLOBAL/news/artic ... 20700.html

http://www.ncbi.nlm.nih.gov/entrez/quer ... t=Abstract

As far as the tea drinking British and Asians and iron anemia, as a whole they are not VEGANS! These compounds only inhibit NON-HEME iron. In other words - PLANT sources of iron. The only type vegans get. The Brits and Asians get plently of iron from meat sources which are unaffected.

This can be a concern for VEGANS, not everyone!

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#30 Postby michael » Mon Apr 24, 2006 4:50 pm

But you don't eat and swallow toothpaste. It is a topical application


If dentists are touting the merits of flouride as a prophylactic for dental caries, you can bet that it is indeed being absorbed and utilized--to what degree I'm not sure.

As for iron, bear in mind that meat sources have a surprising amount of the non-heme variety as well. It's not the 'either/or' situation that most of us think it is. Depending on the type of meat, most of the naturally occuring iron may be of the non-heme variety.

It's not really a foregone conclusion that the Brits and Asians are getting plenty of iron from meat sources. Most non-vegans generally eat a low amount of Vitamin C rich foods which readily facillitates both heme and non-heme iron absorption.


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