Certified Organic Apples

We have all heard the phrase “An apple a day keeps the doctor away”. This is not a myth, it’s actually a fact! Researchers have found that in order to obtain the full nutritional benefits associated with eating apples it is recommended that you eat at least one apple a day. On average we eat only one per week, which is nowhere near the recommended amount. So why are apples so good for us? They contain fibre, flavonoids and fructose, which give us the ability to keep our whole body healthy.

Health benefits of apples include:

• Apples are linked with reduced cancer risk. Studies indicate that:
• Quercitin, a type of flavonoid in apples helps prevent the growth of prostate cancer cells.
• Photochemicals in the skin of apples inhibit the reproduction of colon cancer cell by 43%
• The flavonoids generally found in apples may reduce the risk of lung cancer by 50%.
• Apples are a good source of dietary Fibre and vitamin C.
• The fibre in apples is mainly concentrated in its skin, as is the majority of the flavonoid quercitin. In conventionally grown apples, the skin is where you’ll find pesticide residue and, if covered in petroleum based waxes, any toxic residue. In order to enjoy the full health benefits of apples, always choose organically grown apples. Remember apples are among the top 12 fruits on the most contaminated list (see http://www.theorganicgrocer.com.au/blog/2006/11/top-12-fruit-and-vegetables-that-you.html).

• Apples contain both insoluble and soluble fibre. The insoluble fibre works like bran, latching on to LDL cholesterol in the digestive track and removing it from the body, while apples’ soluble fibre pectin reduces the amount of LDL cholesterol in the liver. Also pectin can remove toxins like heavy metals, lead and mercury out of the body
• Apples contain small amounts of vitamin A and C, thiamine, riboflavin, calcium, phosphorus and potassium
• Eating 2 large apples can reduce cholesterol levels by 16%.
• A medium unpeeled apple contains over 3 grams of fibre, more than 10% of the daily fibre intake.
• The fibre and photonutrients in apples lowers blood cholesterol and improves bowel function, and may reduce the risk of ischemic heart disease, stroke, type II diabetes and asthma.
• Apples can aid with weight loss as they contain more fibre than most cereals. Fibre aids with food digestion and promotes weight loss. Apples also contain almost zero fat and cholesterol, so you can eat as much as you like and it’s all good for you.
• It is suggested that apples play a role in inhibiting age-related problems, such as preventing wrinkles and promoting hair growth, due to a compound called procyanidin B-2
• Apples are thirst quenching because they contain about 85% water.
• An apple cleans your teeth and strengthens gums.
• Apples help strengthen bones as they contain the essential trace element boron, which is a good defense against osteophorosis.
• Apples regulate your blood sugar levels, so if you are feeling lightheaded or disorientated between meals, eat an apple for an energy burst.
• If women drink apple, grapefruit or orange juice it can reduce the risk of calcium oxalate kidney stones. This is due to their urinary pH and citric acid excretion reducing the risk of stones forming.
• Remember eating an apple is much better than drinking apple juice, as the process of juicing apples drastically reduces the polyphenolic phytonutrient concentrations found in the apple itself. If choosing to drink apple juice choose cloudy rather than clear as it has a much higher content of procyanidins (a type of flavonoid).

How to store and select apples

• Look for apples that are firm, with smooth skin.
• Avoid apples with bruises, soft spots or wrinkled skin
• They should smell fruity and fresh.
• Choose apples that are rich in colour for the variety that you are buying
• Apples are a fairly durable fruit, but take care to avoid bruising them
• When storing apples its best to keep them in the refrigerator, as warmer temperatures shorten the life of apples. Keeping them in the refrigerator will keep the apple crisp and juicy for longer
• Keep apples in plastic bags with small holes to maintain a high moisture level and to delay withering
• When apples are kept refrigerated they will usually stay fresh for 2 to 4 weeks

The different varieties of apples -

• Jonathan apples - Are generally small to medium in size, with a dark to bright red colour. Their flesh is yellowish white and is crisp, tender, juicy, aromatic and moderately tart. They becoming floury very quickly. Jonathan apples are a good multipurpose apple as they are good for cooking, baking and eating
• Red delicious - As the name suggests are red. They are bell shaped with five distinct bumps on the blossom end of the fruit. They are sweet, crisp, juicy, low acid fruit which is excellent to eat but not good for cooking. They tend to soften quickly and should be kept in the fridge.
• Golden Delicious – Are a yellowy green apple with speckles which range between small to medium in size. They are full and round. Golden del’s have firm, crisp white flesh and are sweet and juicy. They are good for eating, cooking, salads and baking
• Pink Lady – Have a pink blush coloured skin and a crisp, sweet taste. They range from small, medium to large in size. They are good for eating and cooking as they have there own natural sweetness.
• Granny Smith – Are a light green apple which is generally small to medium in size (they should not be intensely green). They are tart and crisp and are good for baking or, if you like the taste, for eating.
• Fuji – Can range in size from small, medium to large. They have a spicy crisp sweetness and firm flesh, which makes them an excellent eating apple. Fuji skin colour varies from yellow green with red highlights to very red

If you are looking for the perfect fruit, apples are number one. They not only look appealing and taste great, but also have an enormous amount of health benefits associated with them. Just eating an apple a day can help your whole body health. The only hard part is deciding which variety of apple to eat!

White Tea

White tea, like all other teas, comes from the Camellia sinensis plant as explained in the previous article Organic Tea. White tea requires great care and effort to produce and the picking can be a tedious process. The tea can not be picked on rainy days or when there is frost on the ground and can only be picked for a short time each year usually in early Spring, making the tea itself rare, precious and a bit more expensive than the other varieties.

The leaves used in white tea are picked and harvested before the leaves are fully opened, when the buds are still covered by silver fuzz, which turns white when the tea is dried (Hence where white tea gets it name). It undergoes very minimal processing and is not fermented and therefore has a noticeably different taste. The flavor of white tea is described as light, and sweet compared to green tea, which is processed similarly to white teas and has a distinctive grassy taste. This is due to white tea undergoing even less processing than green tea leaves, where the unwithered leaves are merely steamed not rolled, and only slightly oxidised. It is suggested that white tea is better for you than green tea, as the white tea leaves are closest to their natural state, which means white tea contains more polyphenols, the antioxidant that fights and kills cancer causing cells.

Types of White Tea

There are four main varieties of Chinese white tea

• Silver Needle
• White Peony
• Long Life Eyebrow
• Tribute Eyebrow

Silver Needle (Bai Hao Yinzhen)

It is the most famous white tea, with a delicate, light and sweet flavour. Silver Needle is the finest white tea, it is only made from the silvery white buds which are ready to open. These buds are plucked one by one using only the undamaged and unopened ones for making the actual tea.

The highest quality silver needle teas should look fleshy, bright coloured with tiny white hairs. The shape of the tea should be very uniformed - there should be no stems or leaves. When infused every bud should stand upright in the cup.

White Peony (Bai Mu Dan)

Is a sweet, mild, and still very full bodied tea that tends to have a stronger taste, bolder aroma and darker colour than Silver Needle. White Peony is a grade down from Silver Needle tea and incorporates the bud and two leaves which are covered with a fine, silvery-white down.

Tribute Eyebrow (Gong Mei)

Tribute Eyebrow is considered to be the third grade of white tea. It is made from a special tea bush and is processed slightly differently to other white teas. The leaves that are used are from the Xiao Bai or “small White” tea trees.

Long Life Eyebrow (Shou Mei)

Long Life Eyebrow is similar to Oolong tea and has a fruity, strong flavour. It is considered to be a fourth grade white tea. The tea is plucked later and therefore has a slightly darker colour.

Both the Tribute Eyebrow (Gong Mei) and the Long Life Eyebrow (Shou Mei) are considered lesser forms of white tea compared to Silver Needle (Bai Hao yinzhen) and the White Peony (Bai Mu Dan).

There are other varieties of white tea including Ceylon, Darjeeling, Assam and White Puerh tea, to name just a few. Every variety has something to offer and may include the addition of fruits to add extra sweetness to the flavour.

Why Drink White Tea

It is a well known fact that green tea is one of the healthiest teas around, it contains loads of antioxidant and is the first choice when it comes to your health and wellbeing, but what about white tea? New research is finding out that white tea contains more active cancer fighting antioxidants than green tea.

Other reasons to drink White Tea -

• White tea has considerably less caffeinea than other varieties (about 15mg per serve, compared to Black tea with 40mg and Green tea with 20mg per serve).
• White tea can help the body’s immune system fight off viruses and dangerous infections which cause bacteria.
• White tea helps prevent the growth of dental plaque, as it contains small amounts of fluoride and other nutrients, the primary reason for tooth decay.
• White tea may assist in some types of cancer prevention, including colon, prostate, and stomach cancer. This is due to a class of antioxidants called flavonoids which inhibit the growth of cancer cells and prevent the development of new ones.
• White tea has the ability to thin the blood and improve artery function and therefore can help in lowering blood pressure. As white tea promotes strong and healthy blood vessels, it can also guard against strokes.
• White tea can help in lowering cholesterol as it contains catechins, another type of antioxidants. White tea encourages good cholesterol and lowers bad cholesterol, which prevents hardening of the arteries and blockage of blood flow.
• Research has been carried out and it has been found that people who drink 2 or more cups of white tea a day have a 50% less chance of dying after suffering a heart attack, as white tea protects the heart and the circulatory system.
• Tea can increase your bone density and may have beneficial effects for sufferers of arthritis and osteoporosis.

How to Brew White Tea

White tea leaves are less dense and compact than other varieties, so be generous when distributing the white tea leaves. This means you will probably want to increase the amount of tea leaves that you would normally use. The exact amount of leaves used is up to you, depending on your taste, as a good indication you can start with two teaspoons of white tea leaves for every cup and add more leaves or water depending on your taste.

Don’t use boiling water, as this can ruin the flavor of white tea. Remember these are the most delicate leaves used to make any variety of tea. The ideal temperature is about 76 to 85 degrees Celsius. So boil the water and let it sit for about one minute and then pour the water over the leaves. Let the steeping time be between 5 to 8 minutes or as instructed with the particular brand of tea you are using.

White tea is rare, striking in appearance and pleasant tasting so if you are looking for something special then try a cup of white tea. It is the least processed, handpicked and it is in it's most natural state. It contains more nutrients and has an abundance of health properties; it is truly the ultimate health tea!

Health Benefits of Organic Pineapples

Pineapples are native to Southern Brazil and Paraguay. They were spread by the Indians up through South and Central America to Mexico and to the West Indies. Pineapples were discovered by Christopher Columbus in 1493 on the Caribbean island of Guadeloupe, and from there taken to Spain and then to other parts of the world.

Pineapples are a member of the Bromeliaceae family, which embraces about 2000 species and are composed of many flowers whose fruitlets are fussed around a core. Each fruitlet has an eye which is the spiny part on the surface of the pineapple. They are not only delicious but also extremely good for your health. Below are some of the health benefits of pineapples:

• Pineapples are an excellent source of nutrients including calcium, potassium, manganese and vitamin C. It is also a good source of vitamin B1, vitamin B6, thiamin, copper and dietary fibre.
• It is low in fat and cholesterol.
• Pineapple helps you build healthy bones. As they are rich in manganese (a trace mineral needed by your body to build bone and connective tissue). Therefore pineapples can aid both in the growth and strengthening of bones.
• One cup of fresh pineapple chunks provides 73% of the daily recommended amount of manganese.
• Pineapple can also be used to dissolve warts. The enzymes contained in the pineapple speed up the process of elimination of warts. The most effective treatment is to soak a cotton ball with fresh pineapple juice and apply it to the wart.
• Pineapple is good for fighting off coughs and colds. It has the same benefits as orange juice - even more! Pineapple contains bromelain, which has been found to help suppress coughs and loosen mucus.
• As mentioned above pineapple contains an important enzyme call bromelain. This enzyme is the key to the many health benefits of pineapple. Bromelain, a group of sulfur containing proteolytic (protein digesting) enzymes, that aids in digestion and can effectively reduce inflammation and swelling. It can assist in the treatment of conditions such as acute sinusitis, sore throat, arthritis and gout, and also can help to speed up the recovery period from injuries and surgery. To maximize the benefit of bromelains' anti inflammatory effects, pineapple should be eaten by itself between meals; otherwise the enzyme will be used up digesting food and not working on the inflammation.
• Due to the high vitamin C content in pineapples, this fruit is also good for your general oral health. Vitamin C can reduce the risk of gingivitis and periodontal disease and increase the bodies ability to fight invading bacteria that contributes to gum disease.
• Pineapple is NOT good for people with haemophilia or those with disease of the kidneys and liver. This is because pineapple seems to reduce the time taken to coagulate the blood which therefore makes it good for people with heart conditions.
• Pineapples can be helpful in maintaining good eye health and gives protection against age related eye problems due to the high antioxidant content
• Pineapple stems are also have hidden health benefits. Australian research has shown that there are certain molecules in the stem that act as a defense against certain types of cancer. These cancers include ovarian, breast, lung, colon and skin.
• Pineapple can also help constipation, women suffering from painful periods, dyspepsia, bronchitis, high blood pressure, nausea, and may even help people with angina by removing plaque from arterial walls.
  

How to select and store your pineapple

• Look for pineapples that are heavy for their size.
• Choose a pineapple with fresh looking green leaves.
• They should be free from soft spots, bruises and darkened “eyes” all of which indicate that the pineapple is past its prime.
• Pineapples will stop ripening after they are picked and only get older, so choose fruit that has a fragrant sweet smell at the stem end.
• Avoid pineapples that smell musty, sour or fermented.
• You can leave the pineapple to sit for a few days at room temperature to make it softer and juicer to eat, although it won’t make it any sweeter. But be careful as they can spoil easily and should be watched carefully.
• To keep a pineapple for longer than a day or two, wrap it in a plastic bag and store it in the fridge for up to five days.
• If you cut the pineapple, store it in an airtight container, but use it as soon as possible.
  

Pineapples are like heaven to eat, and if you are craving chocolate a good juicy ripe pineapple can be just as satisfying to fend off that sweet craving plus it's a healthier choice. As you can see from the information above, there are many health benefits to eating a pineapple, including the obvious benefits of all the vitamins and minerals contained in this wonderful fruit. Why don’t you try a delicious organic pineapple today?

Benefits of Certified Organic Bananas

Bananas are thought to have originated in Malaysia 4 000 years ago and from there spread throughout the Philippines and India. They were first recored as being grown by Alexander the Great in 327 B.C.

Bananas are one of the most popular fruits available on the market and are enjoy by all. They offer an extensive amount of health benefits some you may not even know about -

• Bananas contain no fat, or cholesterol and are easy to digest.
  
  
• They are a great source of instant energy, as they contain plenty of carbohydrates and contain natural sugars (sucrose, fructose and glucose) which are released quickly into the bloodstream.

• Bananas are rich in vitamin B6 and are a good source of fibre, vitamin C, magnesium and potassium. Vitamin B6 helps prevent irritability and insomnia. Potassium helps regulate blood pressure and can also reduce the risk of high blood pressure and stroke. Potassium also prevents the bloods pH from becoming too acidic.

• Bananas are believed to prevent low density lipoprotein from oxidizing, which causes it to stick to the walls of the arteries. This accumulation can contribute to atherosclerosis, or harding of the arteries, a major contributor to heart attack, stroke and high blood pressure. Eating bananas as a part of your diet can reduce the risk of stroke by up to 40%.

• Eating one medium banana provides you with 11% of your daily potassium requirement and 17% of your daily vitamin C requirement.

• Research has shown that bananas contain tryptophan, a type of protein that the body converts into serotonin which is known to make you relax, improve your mood and generally make you feel better and may help sufferers of depression naturally.

• Contains fibre. Fibre is important for good health and helps reduce cholesterol, improving blood sugar control, lowering the risk of heart disease and aiding both constipation and diarrhea.

• Bananas have a positive effect on the digestive system by helping to maintain regularity and reduce the risk of diverticulitises and hernias.

• Bananas can stimulate the production of hemoglobin in the blood as they are high in iron and are therefore beneficial for people with anemia.

• Bananas are high in vitamin B which may help calm your nervous system.

• Bananas can be used in the treatment of burns and wounds. You can get immediate relief by crushing a ripe banana into a paste and spreading it over a wound or burn.
  

• Because of their soft texture and blandness, bananas can be used in the fight against intestinal disorders such as ulcers. Bananas neutralize the acidity of gastric juices, thus reducing ulcer irritation by coating the lining of the stomach. It is only the raw fruit that can be eaten without distress by chronic ulcer cases. Bananas can also help to kill the harmful bacteria that causes ulcers

• Women who eat 2.5 bananas daily can lower the risk of kidney cancer.

• Mashing a banana with a little salt is suggested as a valuable remedy for dysentery.

• Bananas are useful in the treatment of arthritis and gout

• Bananas are useful for people who have allergic reactions to certain foods and who suffer from skin rashes or digestive disorders or asthma. Most protein foods contain amino acids which are generally not tolerated by people who suffer from these disorders. Bananas contain benign amino acids which rarely cause allergic reactions (of course, it is always recommended that people with any sensitivities check first before proceeding).
  

• Bananas can improve your bodies ability to absorb calcium

There are many health benefits associated with eating bananas - nourish the brain; assist with hangovers, heartburn, morning sickness, mosquito bites, PMS, stress and temperature control; protects your eyesight; and warts - the list goes on and on ..... .

Non organic bananas are treated with chemicals when they're growing, harvested and shipped, which include a toxic soup of herbicides, pesticides and fungicides. To control worms and prevent uprooting losses, farmers apply nematocides. One of the most common type of nematocide is Aldicarb, which can be lethal. Workers on banana plantations ofter complain of a terrible smell that causes dizziness and vomiting on hot days. Other chemicals used include benomyl (linked to birth defects) and chloropyrifos (neurotoxin).

How to select and store bananas

• Select bananas that are slightly green, firm, and without bruises. The stems and tips should be intact.

• The size of the banana can vary from each tree, so choose the size that best meets your needs.

• Usually partially green bananas will take 1-3 days to turn sunny yellow in colour.

• Store bananas at room temperature until they reach the ripeness you want, then they can be stored in the refrigerator. The peel of the banana will darken in the refrigerator but the banana will remain firm inside. They can be stored for up to two weeks.

• For maximum flavor, allow refrigerated bananas to come back to room temperature before eating them.
  

• Never store unripe bananas in the refrigerator as they will not ripen properly because the cold interferes with the ripening process. If unripe bananas are stored in the fridge and later returned to room temperature, the banana will not resume the ripening process.

• To ripen a banana faster, place it in a brown paper bag with an apple or tomato overnight.

Remember green bananas should be selected cooking, yellow ones should be selected for eating and brown speckeled ones should be selected for baking or making smoothies or shakes.

Bananas are one of nature's wonderful gifts, full of health benefits and an important part of everyone's balanced diet. Enjoy an organic banana today!

Benefits of Certified Organic Cabbage

Cabbages are one of the oldest vegetables around. It is a strong, sturdy and abundant vegetable which continues to be a dietary staple available in all countries and cultures. It is easy to grow, tolerates the cold and keeps well. The word cabbage derives from the Latin word caput, meaning “head” and is related to brussel sprouts, kale, broccoli and collard greens.

There are many variety of cabbage, each provides unique and strong health benefits. The three most common types are green, red and savoy. Green is the most popular and commonly used where as red cabbage contains the highest level of antioxidant level.

Cabbage is also one of the healthiest vegetables, containing high levels of vitamins and chemicals that inhibit tumor growth and protect cells against free radicals. Nutritional benefits of cabbage include:

• Reduces the risk of developing colon cancer. Cabbage contains a high content of fibre and fibre helps our intestines to stay healthy by increasing our transit movements.
• Men who eat cabbage more than once a week, cut their odds of getting colon cancer by 66%.
• Cabbage contains chemicals that speeds up estrogen metabolism, this is suggested to help reduce the incidence of breast, uterus and ovaries cancer and suppress growth of polys, a prelude to colon cancer.
• Cabbage is an excellent source of vitamin C (more than oranges) and beta carotene. These antioxidants help to fight free radicals in our body which increases the aging process. Also the high amount of beta carotene also may cut the risk of cataracts.
• Eating raw cabbage is a good source of folic acid, which lowers the risk of having babies with spina bifida.
• Cabbage also reduces the risk of heart disease, stroke, alleviate rheumatisms and skin problems.
• Cabbage contains the fewest calories and least fat of any vegetable.
• Drinking fresh raw cabbage juice can alleviate stomach ulcers. Also fresh raw cabbage juice is effective against fungus infections of the feet and skin because of its sulphur content.
• Contains chlorine and sulphur, which help to cleanse mucous membranes of the stomach and intestines.
• Cabbage nourishes the spleen-pancreas, regulates the stomach, and relieves abdominal spasms and pain. It treats constipation, the common cold, mental depression, and irritability.
• Cabbage lowers serum cholesterol (lowers low density lipoprotein which causes hardening and narrowing of arteries).
• Cabbage boosts the immune system ability to produce more antibodies.
• The outer, greener cabbage leaves contain more chlorophyll, vitamin E & A, iron and calcium than the inner, pale leaves.
  

Beware that cabbage reduces absorption of iodine. If you do eat more than 2 to 3 times a week of cabbage, be sure you do not suffer from thyroid disorders and ensure your intake of iodine. Consult your doctor before eating cabbage.

How to select and store cabbage

• Keep the cabbage cold, this helps retain the vitamin C content

• Fresh cabbage will have a generous amount of outer leaves.
• Check the bottom of the cabbage to be sure the leaves are not beginning to separate from the stem (an indicator of age).
• Look for stems that are healthy looking, closely trimmed, and are not dry or split.

• Choose a firm, compact, heavy, large head.
• Leaves should look fresh and unblemished, showing no evidence of damage or insect bites/ worm damage.
• Avoid cabbages that have discolored veins
• Store the whole cabbages in a tightly sealed plastic bag in the refrigerator for up to a week. (remember the older the cabbage gets, the stronger the flavour and odor will be)
• Cabbage will loose freshness fast once cut, so use within a few days.
• Cooked cabbage may be refrigerated in a covered container for up to four days.

Cooking/ preparation advice

• When cooking cabbage, keep it to a minimum. Excess heat treatment of cabbage is destructive to its vitamins B and C content. Under no circumstances should the water, in which the cabbage is boiled, be thrown away. It contains many nutrients such as vitamin C, calcium, iron, phosohate and magnesium.
• Do not wash the cabbage until ready to eat. Avoid slicing or shredding cabbage in advanced. This will cause vitamin C to be lost.
• Do not cook cabbage in an aluminum pot as it causes chemical reaction that discolour the vegetable and alter its flavour. As cabbage contains mustard oils that break down into a variety of smelly sulfur compounds, when the cabbage is heated.

Cabbage can be eaten raw, shredded, boiled, steamed or even fried. It is a delicious, vitalizing, light, good for your heart and an excellent source of anticarcinogenic phytonutrients. So cabbage isn’t as plain and boring as you think, it is in a world of its self with nutrition value.

Organic Tea

Organic Tea

Tea is the second most consumed beverage in the world after water and for a lot of people it’s a way of life. Researchers say that drinking three or more cups of tea a day is as good for you as drinking plenty of water and may even have extra health benefits.

Many conventional tea plantations are converting to organic after seeing the harmful effects of chemical fertilizers and pesticides. The conventional way of growing tea is also non-sustainable. It leads to soil erosion and disease, and the pesticides are a health hazard for the workers who pick the leaves. This conversion is a long term process requiring the planting of forests alongside the tea. This allows the original forest to restore environmental stability so slowly the forest is reverting back to the natural ways of nourishment without adulteration by chemicals. The tea is said to provide a fuller and richer taste, which is healthier for consumption.

The Origin of Tea

Tea originated in China about 5000 years ago. It was discovered in 2735BC, where legend has it that one of the emperors of China, Sh’eng Nung, who was considered a divine healer who always boiled his water, accidentally boiled a few leaves from a wild tea plant, which had fallen into his pot, giving it a delightful scent and flavor. From there tea was adopted in the UK during the 17^th century after the sea routes between China and Europe opened.

What exactly is tea?

Tea is the dried and processed leaves of a species of plant called Camellia sinensis. The infusion of these leaves in hot water is what makes up tea. Most of the herbal teas on the market are not really teas at all but are infusions made with flowers, herbs, roots, spices or other parts of some plants.

There are four main types of tea.

• White
• Green
• Oolong
• Black

The differences between these teas is in the harvesting and the drying process. The darker the tea, the more processing it has undergone - this strips away some of the beneficial nutrients.

White Tea

This is the rarest type of tea, as it is made from the young leaves that are picked before the buds have fully opened - it is very time consuming to harvest. Only small quantities are yielded, therefore it is more expensive to buy. White tea undergoes minimal processing, as it is simply steamed and dried, keeping it close to it's natural state.

Green Tea

Due to the health benefits associated with green tea it has become a very popular drink worldwide. Green tea is a milder type of tea and is made from only the leaf bud and the top two leaves. The leaves are simply withered and then roasted or dried; they are not fermented like black tea, so it does not become oxidized. This process helps to preserve the leaves without destroying the beneficial compounds in the plant.

Oolong Tea

Oolong tea is a traditional Chinese type of tea, somewhere in between green and black in oxidation. The leaves for oolong tea undergo a moderate fermentation process where they are withered, partially fermented and then dried.

Black Tea

Black tea is the most popular variety of tea. The leaves undergo a complex fermentation process to change the colour of the leaf from green to copper, which causes a reduction of the teas antioxidant content. The leaves are fully oxidized and dried. Black tea is more oxidized than the green, oolong and white varieties and is generally stronger in flavour and contains more caffeine.

Benefits of Tea

Medical research is finding researching the healing benefits of tea. It is suggested that it may help to prevent everything from tooth cavities to Parkinson’s disease. Tea also contains antioxidants and trace amounts of various nutrients such as calcium, magnesium, manganese and potassium and the vitamins A, C, E and K. In general, consumption of tea may prevent or improve conditions such as:

• Arthritis - For older women who drink tea, research suggests that there is a reduced risk of developing rheumatoid arthritis.
• Bone Density - Drinking tea regularly may produce stronger bones.
• Reduces the risk of heart disease.
• Helps fight cataracts - Research suggests that the antioxidant in tea may actually help fight cataract – one of the primary causes of blindness globally.

There are many more reasons to drink organic tea, each type has different benefits:

White

• Builds up the immune system in the fight against viral and bacterial infections (healing and protective properties).
• Helps prevent tooth decay and cavities.
• Helps to fight and kill cancer cells.

Green

• Has a positive effect on almost every organ in the human body; the antioxidants help to prevent toxins that build up from unnecessary oxygen.
• Helps prevent cancer by blocking compounds with polyphenols. Cancers that may be prevented include: stomach, colon, lung, esophageal and breast.
• Can help in blood pressure reduction and cholesterol reduction and increase HDL (good cholesterol).
• Aids in preventing viral infections such as the flu or a cold.
• Helps slow down the anti aging process.
• Can help to improve your stress tolerance.
• Reduce the risk of heart attacks and stroke.
• Prevents dental cavities.
• Helps in weight loss as it encourages the body to burn fat.

Oolong Tea

• Anti-oxidant properties.
• Can reduce the risk of high blood pressure.

Black

• Relaxes and expands arteries, thus increasing blood flow to the heart and decreasing your chances of a heart attack or stroke.
  
• May have cancer inhibiting powers.
• May increase your immunity to the flu virus.
• Prevents dental cavities.

Why is tea good for you?

Of all plants, tea leaves have one of the highest contents of flavonoids (15% of the leaf by dry weight). Flavonoids are a group of compounds with antioxidant activity. Antioxidants protect against the damage caused by excess free radicals. Free radicals are a damaging, physiological process that works against the immune system and is also responsible for aging. Antioxidants help our body eliminate these harmful free radicals.

Flavonoids have anti-cancer properties and can act as a potential cancer preventative compound. Also these flavonoids may help in the treatment of cancer especially green tea.

Each of the four teas contain similar amounts of flavonoids, however they differ in chemical structure. Green and white tea contain a simple flavonoids called catechins, where as Oolong and black tea undergo oxidation and convert these simple flavonoids to more complex varieties called theaflavins and thearubigins.

NOTE: All teas produced from the Camellia sinensis plant contain caffeine. Black tea contains the highest amount, then oolong, green and white tea (which has the lowest amount). On average a cup of black tea contains about one third of the caffeine of a cup of coffee and green tea contains about one six of that amount.

What about Herbal Teas?

Herbal teas are not actually teas. They are referred to as infusions or tisanes, and are a simple and effective way of extracting the goodness and flavour from the aerial parts of herbs. Tisanes can be made with fresh or dried leaves, soft stems, flowers, seeds or roots.

Often herbal teas are consumed for their physical or medicinal effects, especially as a stimulant, relaxant or sedative. Also they can contain antioxidants, vitamins, minerals and trace elements.

There are some precautions to be observed when enjoying herbal teas:

• Avoid all strong herbal teas during the first three months of pregnancy.
• Do not give peppermint or sage tea to children under four years of age.
• Do not licorice tea if you have high blood pressure.
• Do not use vervain if you have liver disease.
• Do not exceed the recommended measures of ingredients or frequency of drinking.

It is recommended that before you consume any amount of herbal tea you do a "taste test" to ensure that you do not have an allergic reaction to a particular herbal tea.

Below is a list of some popular herbal teas and what they can be used for:

Chamomile (Matricaria recutita)

• Chamomile is a member of the daisy family. The tea is made using the flowers of the plant.
• Can be used in the treatment of mouth ulcers, diarrhea, insomnia, eczema, heartburn and irritable bowel syndrome.
• Is mildly sedative and gently stimulates the digestive system.
• Is used for gastrointestinal complaints.
• Can sooth menstrual cramps.

Ginger (zingiber officinalis)

• Ginger tea is made using the Rhizome (root) of the plant.
• Ginger can be used for heart disease, constipation, asthma, vomiting, migrain headaches, morning sickness, motion sickness and rheumatoid arthritis.
• Ginger is a very warming herb, so is ideal for colds and flu.
• May protect the stomach from the damaging effects of alcohol and non steroidal anti-inflammatory drugs and may help prevent ulcers.

Peppermint (Mentha piperita)

• Peppermint tea is made using the aerial parts of the plant. (Dried leaves).
• Peppermint can be used for combating flatulence, stimulating bile and digestive juice flow and help relieve the pain of menstrual cramps.
• Used for calming the digestive system.
• Can relieve the nausea and vomiting associated with pregnancy and travel sickness.
• Traditionally used in the treatment of colds, fevers and influenza.
• May help the body to breakdown gallstones.

Rooibos (Aspalathus linearis)

• Rooibos tea is made using the aerial parts of the plant. (Oxidized leaves).
• Can be recommended for people suffering irritability, headaches, insomnia, mild depression and nervous tension.
• Contains high level of antioxidants such as superoxide dismutase (SOD). In fact contains 50 times more SOD than green tea.
• Contains no caffeine.
• Can relieve stomach and digestive problems.

Echinacea (Echinace Purpurea)

• Echinacea tea is made using the roots of the plant.
• Echinacea can be used for mouth ulcers, common cold/ sore throat, yeast infections, arthritis and Crohn’s disease.
• Supports the immune system.
• Can be used for the treatment of inflammatory skin conditions, including burns, herpes, abscesses, eczema and varicose ulcers of the leg.
• Helps in the fight against cancer, stabilizes white blood cells in patients.

Caution - Some herbs are known to react with medication and are not recommended during pregnancy. Please consult your doctor before drinking herbal teas.

Drinking three to four cups of tea is recommended and can be beneficial for your health. It replaces fluids and contains many antioxidants. So next time your thirsty, remember the benefits of pouring yourself a good "cuppa" tea!!

Genetically Modified Food

The genetic modifications of plants and animals is one of the biggest and most difficult environmental challenges of the 21st century. Did you know that GMOs are found extensively in many food products on the supermarket shelves and the chances are you have already eaten GMOs!!!

What is a genetically modified organism?

The general principal behind GMO is to insert DNA that has been taken from another organism and modified through genetic engineering techniques into an organism’s genome to create both new and enhanced traits and phenotypes. By being able to take genetic material from one organism and insert it into the permanent genetic code of another, biotechnologists have engineered numerous creations, such as pigs with human growth genes, fish with cattle genes and so on.

What were the first crops?

The first commercially grown genetically modified food crop was the Flavr Savr tomato which was made more resistant to rotting. It was released into the market for sale in 1994. This tomato was found to cause damage to the stomachs of rats and was later taken off the market. This was followed by insect protected cotton and herbicide tolerant soybeans, which both were commercially released in 1996. Today the soybean is by far the world’s most cultivated GM plant, followed by corn, cotton and canola.

The world leaders in GM crops

The United States accounts for nearly two thirds of all biotechnology crops planted globally. The GM food crops grown by US farmers include corn, cotton, soybeans, canola, squash and papaya. Other major producers of GM crops are Argentina, which plants primary biotech soybean; Canada, whose principal biotech crop is canola; Brazil, which has recently legalized the planting of GM soybean; China, where the acreage of GM cotton continues to increase; and South Africa, where cotton is also the principal biotech crop. Worldwide, about 672 million acres of land are under cultivation of which 25% or 167.2 million acres – an area twice the size of the UK- consists of GM crops.

Why GM crops?

Crops can destroyed by many different factors including insects, weeds and disease. GMO's are used to make crops herbicide tolerant and pesticide resistant, to increase their nutritional content, to make them taste better and to reduce their growing time and increase their tolerance to fluctuating temperatures.

Foods that have been genetically modified

GM foods have been available to the public since the1990s, so the invasion of GMOs will continue in our grocery stores and in our kitchen pantries. The most common crops which have been modified and to watch for include:

• Maize.
• Soybean (Soy flour, soy oil, lecithin, soy protein isolates and concentrates).
• Oilseed rape - canola (Oil, fabric).
• Squash.
• Potato (Right now the only potato that has been genetically engineered is the Burbank Russet, but you still have to look out for potato starch and flour).
• Corn (flour, corn starch, corn oil, corn sweeteners, syrups).
• Cotton
• Dairy Products (Milk, cheese, butter, buttermilk, sour cream, yogurt, whey).
• Animal Products (Because animal feed often contains genetically engineered organisms, all animal products, or by-products may be affected).

Affects to human health and the environment

The GMO foods currently on the market have not undergone adequate testing to ensure their safety for human consumption and also to quantify what impact they have on the environment. Genetically engineered food can have a serious effect on human health, on wildlife and the environment. Human risks can include;

• Allergic/ toxic reactions (to hidden genes and combination)
• Antibiotic resistance
• Immune – suppression
• Increased cancer risk
• Unsuspected side effects

Environmental impacts can include;

• Uncontrolled biological pollution
• Threatening numerous microbial, plant and animal species with extinction.
• Potential contamination of non-genetically engineered life forms with novel and possibly hazardous genetic material.
• Increased use of and dependence on toxic herbicides.
• Harm to farming (deformed crops, increased pest resistance, increased farmer costs and debt).
• Crop failures.
• Biodiversity (implications for biodiversity, the balance of wildlife and the environment).
• Creation of GM “Superweeds” and “Superpests”.
• Damage to food quality and nutrition.
• Ethical Issues

How to avoid GMO

• The only guaranteed way to avoid eating GMOs is to buy fresh certified organic produce.
• Read labels - When buying a product check the ingredients on the label. GM soybean and corn make up the largest portion of GE crops. If they are listed then there is a good chance it is GM. Remember the label does not have to declare that it contains GM ingredients.
• Avoid processed foods – 70% of processed foods contain GM ingredients.
  

Australia and GMO

Australia is already commercially producing GE cotton. This cotton is known as BT cotton as it produces a genetically engineered toxin called Bacillus Thuringensis (BT). Bt cotton produces this toxin in every part of the plant so that the cotton plant itself becomes a pesticide factory. Bt cotton is not only used for cloth and cotton products but the cottonseed is crushed for oil used in food.

Australia is also commercially growing GE canola, carrying on trials of GE wheat and growing GE blue carnation flowers.

The major problem remains that genetic engineering is highly unpredictable and that the "jury is still out" as to what impact GMO crops will have on human beings and on the environment!