The Herbal Tea Shop

02/09/2023

My thoughts exactly

“If it felt uncomfortable to watch on TV as a bunch of Members of Congress act like blind drunk hecklers at a basement comedy show, it felt 10x creepier in the chamber. What a disgrace. What a terrible example for our kids.”

02/01/2023

Can't steal from me any more.

12/23/2022

Just spotted over China the old man is starting his rounds.

09/07/2022

You won't believe the taste of this wonderful coffee. Trying a cup would make you really enjoy that first cup in the morning. You can get a fresh bag of this wonderfully tasting coffee at The Herbal Tea Shop. http://www.theherbalteashop.com/coffee/blend/connoisseur-estate-blend.html

06/07/2022

Coffee, Caffeine and Health

The tables have turned in recent years regarding coffee consumption. Many fallacies related to cardiovascular health, particularly hypertension, have been effectively debunked. Moreover, it has been shown that drinking coffee can help reduce the risk of many types of cancer: lung, breast and prostate cancer, to name a few. Coffee can also have a positive effect on mood, improve overall alertness and speed up reaction time.

However, there are certain guidelines to follow while reaping the health benefits of caffeinated coffee. It is important to have only a moderate intake of coffee per day, which is about two to four cups. In most cases, anything beyond four cups is considered excessive and can cause irritability and insomnia. Studies have shown that depression can even be alleviated if the amount of caffeine stays at a reasonable level.

It is best to drink coffee without anything added to it, as sugar and cream can cause an undesirable spike in insulin levels. When ingested prior to exercise, black coffee can increase metabolism by 20 percent and be an effective stamina booster.

To gain these benefits and more, coffee should be the main source. Caffeinated soda does not pack the same nutritional punch. A large portion of the recommended daily values of several vitamins can be obtained from a few cups of coffee. Overall, the advantages of a reasonable amount of coffee during the day far outweigh many alternative caffeinated beverages.

Many Delicious flavors and types of coffees at The Herbal Tea Shop order today.

With the same high standards placed on every coffee bean we roast, you will always be receiving 100% High Grown Arabic mountain coffee.

05/15/2022

Herbal teas are made of plants, seeds, flowers, roots and fruits of many different plants except the Camellia senensis plant. these herbs and spices have been used for treating all kinds of ailments for centuries. Flavored herbal teas care the benefits of these spices and make a most delicious tea, You can learn of the different spices and their benefits of their use by clicking on the following link...

Herbal teas are teas made from plants, seeds, flowers, roots or fruits of all plants except Camellia sinensis. They have been used as natural home remedies for thousands hundreds and thousands of years.

12/21/2021

TEA AND IRON ABSORPTION

INTRODUCTION
Iron has several vital functions in the body, its major role being as an Oxygen carrier in blood haemaglobin and muscle myoglobin. In addition, it is a component of many enzymes and is required for a number of metabolic processes. Deficiency in dietary iron is the most common nutritional deficiency in the world and can ultimately result in anaemia.

SOURCES OF DIETARY IRON
Dietary iron is available in two valence states, Fe2+ (ferrous) and Fe3+ (ferric). The majority of ferrous iron is found in haem iron and the majority of ferric iron is found in non-haem iron.
- Haem iron is present in the haemaglobin and myoglobin of animals and as a result is found in meat, liver, offal and meat products. This form of iron is relatively available and typically 20-30% of haem iron is absorbed from the diet, although this can rise to 40% in situations of iron deficiency.1 The level of haem iron absorption is relatively unaffected by other dietary factors.
- Non-haem iron is found in plant foods such as cereals, vegetables, pulses, dried fruit, etc and compared to haem iron it is relatively poorly absorbed, typically less than 10% and often under 5%. The absorption of non-haem iron is much more influenced by an individual’s iron status and several factors in the diet that can either inhibit or enhance its absorption.

IN THE AVERAGE UK DIET, IRON MAINLY COMES FROM
- Cereal products (42%)
- Meat and meat products (23%)
- Vegetables (15%)

ENHANCERS OF DIETARY NON-HAEM IRON ABSORPTION
- Vitamin C found in fruit, fruit juice and vegetables, enhances iron absorption by reducing the ferric iron to the more readily absorbed ferrous form. In addition, it also protects any iron in the ferrous form from being oxidized back to the ferric form.
- Animal products provide an unidentified substance that appears to promote the absorption of non-haem iron.
- Organic acids such as citric acid and lactic acid (found in fermented products such as sauerkraut) have been found in some studies to enhance the absorption of nonhaem iron. The nature of this effect has still yet to be established, although the lower pH in the duodenum, caused by these acids, helps to activate phytase (the enzyme responsible for the breakdown of phytate) in these products.

INHIBITORS OF DIETARY NON-HAEM IRON ABSORPTION
- Phytate found in the bran of wheat, oats, maize and other cereals strongly inhibit non-haem iron absorption by interacting with it, rendering it less soluble and thus less available for absorption.
- Calcium appears to interfere with the absorption of iron, although the mechanism is unknown.
- Phenolic compounds found in tea, coffee, red wine, some leafy vegetables, nuts and legumes are responsible for the inhibition of iron absorption. It appears to be the galloyl group in these compounds that is responsible for the inhibitory effects.

DIETARY REQUIREMENTS AND DEFICIENCY
Individual requirements for dietary iron vary according to age, gender and diet. Low iron intakes are common in the UK population, especially females. Other at risk groups includes young infants, teenage girls, premenopausal and pregnant women and the elderly. Iron deficiency ultimately results in anaemia; however, functional consequences may occur even in the absence of anaemia, including adverse effects on work capacity, intellectual performance, behavior and immunological responses.

TEA DRINKING AND IRON ABSORPTION
Tea drinking mainly influences the absorption of non-haem iron as haem iron is relatively unaffected by tea. The inhibitory effects of tea drinking on iron absorption were first identified in a study that used test meals fed under experimental conditions. A few studies have attempted to quantify the effect of tea on non-haem iron absorption. These studies concluded that tea does have an inhibiting effect on iron absorption, however it has been proposed that findings from experiments using human or animal models based on test meals fed under experimental conditions may not reflect the role of tea when consumed as part of a complex, real diet.

TEA DRINKING AND IRON STATUS
It would be expected that if tea has a strong inhibitory affect on non-haem iron absorption it would be associated with a poor iron status. A number of population studies have investigated this hypothesis. Studies investigating tea drinking in children show a higher incidence of anaemia amongst tea drinkers compared to non-tea drinkers.

Results from studies in adults looking at the effects of tea drinking on iron status are conflicting. Mehta et al found a negative association between total cups of coffee and tea consumed and risk of anaemia. In contrast, Razagui, et al found that meal time drinking was strongly negatively associated with serum ferritin levels in a group of long stay mentally handicapped women.

Similar findings have been found in elderly subjects, where a low consumption of total iron, haem and non-haem iron and ascorbic acid, and higher intakes of calcium, dietary fiber and tea and coffee consumption was found in healthy subjects with low iron stores compared to those with good iron status.

These short term studies indicate that there maybe a negative association between tea drinking and iron status in a number of different populations. However, these studies do not necessarily show cause and effect i.e. that negative iron status is as a result of tea drinking instead it shows that a group who had a low iron status also had a higher intake of tea. Moreover, they have not controlled adequately for other factors that are likely to affect iron status e.g. genetic factors, other dietary factors and status of an individual’s iron stores. For this reason no firm conclusions can be drawn from these results. In an attempt to address these other factors, Dr Michael Nelson from King’s College, London investigated the data from the National Diet and Nutrition Survey (NDNS) in a review on tea drinking and iron status. Information from the NDNS is collected by social class thereby showing differences in dietary intakes according to a number of parameters and therefore likely to reveal any effect of diet on iron status.

He concluded that there was no clear evidence from this survey that the higher levels of tea consumption found in the manual social class households is specifically associated with poorer iron status. Further studies are required in this area before any firm conclusions can be made. In addition, because the rate of iron absorption is dependent in part on iron status, some authors have concluded that people could adapt to low iron intakes or low iron bioavailability over time and maintain good iron status.

PRACTICAL ADVICE FOR TEA DRINKING IN RELATION TO IRON STATUS
- There is no evidence to suggest that tea drinking should be restricted in healthy individuals who are not at risk of iron deficiency and are consuming a well balanced, mixed diet. - People who have a poor iron status should avoid drinking tea with meals and up to at least one hour after the meal. Any adverse effects that tea may have on iron absorption are then likely to be minimized. - Certain groups are at higher risk of poor iron status, including infants and toddlers, teenage girls, premenopausal women and men aged 75 years and over. Based on the published evidence in the UK, the higher rates of poor iron status amongst these groups cannot be directly linked to tea drinking. However, it would be prudent to recommend that tea is not drunk with meals or up to one hour after the meal. - Moderate tea drinking (3-4 cups) spread throughout other times of the day is unlikely to have any adverse effect on iron status. The inhibitory effect of tea on iron absorption maybe partially overcome by the simultaneous consumption of animal tissues and Vitamin C.

IN SUMMARY…
Tea consumption will not result in iron deficiency for healthy individuals who are consuming a varied and balanced diet. The absorption of iron from food is generally low and is influenced by a number of factors including the quantity of iron consumed, the chemical form (haem versus nonhaem), interaction with other dietary factors and the individual’s physiological condition (status of iron stores, period of growth, menstruation or pregnancy).

Haem iron present in good amounts in meat, offal and meat products is readily absorbed and is unaffected by tea drinking. Non-haem iron found in cereals, vegetables, dried fruit, legumes and nuts is less well absorbed and its absorption is influenced by a wide variety of dietary factors which include enhancers e.g. Vitamin C (present in fruit and fruit juice) and animal tissue (meat), and inhibitors e.g. phytate (bran) and tea (polyphenols).

Therefore for those who have a poor iron status or are at high risk of iron deficiency it would be prudent to avoid drinking tea with meals. Otherwise moderate tea drinking (3-4 cups) spread throughout other times of the day is unlikely to have any adverse effect on iron status, and in fact at this level can actually bring about other health benefits thereby helping to promote overall health and well being.

12/16/2021

CHAI TEA THEIR INGREDIENTS AND THE HEALTH BENEFITS

Chai tea blends together different spices that make this a medicinal tea that is great for your cardiovascular system, a good pain reliever, and also includes cancer-fighting antioxidants. The spices used in chai tea include cinnamon, cardamom, cloves and ginger and these spices are then mixed together with real tea. It is a very well-blended tea that is packed full of flavor. This tea has a very unique taste to it, but it is something that most people come to love.

The cardamon spice in chai tea is great for digestion and drinking with this spice helps people that have problems with indigestion. The cinnamon spice in chai tea helps to regulate blood sugar levels and fight off illness. Ginger has many medicinal properties including treating flu, diarrhea, diabetes, headache, menstrual problem, heart problems, and upset stomach. The clove spice in chai tea helps with nausea, vomiting and flatulance. It can also be used as an antiseptic property as it is high in volatile oils.

You can also blend chai tea together with black tea, which is great for your heart. Blend it together with red tea if you are lactose intolerant, as it helps to provide more calcium to your diet or blend it with greet tea to boost your metabolism. You can also drink a chi blend with a white tea base to boost your immune system, or black tea base for heart health.

Chai tea is a very healthy alternative to drinking coffee. A person would need to drink at least three cups of chai tea to get the same amount of caffeine that they get from drinking only one cup of coffee. Changing to chai tea will help to cut your caffeine intake very dramatically, and chai tea is actually a delicious tea for you to drink.

06/15/2021

ANTIOXIDATIVE PROPERTIES OF BLACK TEA

OBJECTIVE
To review the relationship between black tea consumption and adult health with emphasis on four key areas:

Antioxidants
Fluoride
Caffeine
Hydration

METHODOLOGY
The Cochrane Library and MEDLINE were searched for epidemiological and clinical trials focusing on tea drunk in the 'western style'. Evidence was restricted to 1990 - 2004 and covered the following areas.

CHD
Cancer
Hydration
Renal health
Iron status
Dental health
Mood/Cognitive performance
Arthritis

MAIN FINDINGS
Antioxidants - With CHD and some cancers (colorectal in particular), regular long-term consumption of black tea appears to have a protective effect. Robust evidence linking black tea to reduce CHD risk.

Hydration - Hydration appears to be satisfactory when the caffeine content is less than 250mg/cup (equivalent to five cups of tea). No evidence that all caffeine containing drinks should be avoided.

Fluoride - Fluoride in tea represents an important contribution to intakes in the UK – both through the water involved and the leaf content.

Caffeine - Effects of caffeine in tea were either positive or neutral. An increase in alertness was reported - there was no evidence for adverse effects on sleep duration or quality.

No consistent data suggests any harmful effects of black tea on dental health.

Evidence was limited in all areas except antioxidants.
ADDITIONAL FINDINGS OF MEDIA WORTH
Drinking three cups of tea for two weeks increases the concentration of flavonoids in the blood by 25%.

Long term tea drinking may increase the number of probiotic bacteria in the colon, leading to a drop in pH.

Black tea produces an increase in alertness and improvement in mood, without any adverse effects on sleep duration or quality.

03/21/2021

Herbal Tea Remedies For Emotional Problems

Herbal teas have been used for centuries by people in the Orient for a variety of maladies. But many people do not realize that herbal tea is not a "true tea." This is because it is derived and created from a mixture of many different herbs and fruits. The kind of benefits which can be derived are determined somewhat by the plant extract that it comes from.

For example. Chamomile herbal tea is great for calming nerves and soothing some emotional issues. Peppermint herbal tea is well-known for soothing an upset stomach, so this may help with some emotional problems as well. Most herbal teas also have antioxidants which can help with the cardiovascular system. All of these examples are, therefore, a great possible remedy for emotional problems, since many emotional problems also lead to physical ailments involving the heart, stomach, or central nervous system.

BRIDGING THE MIND-BODY CONNECTION
Since we know there is a mind-body connection between emotional problems and the physical health of a person, it would also benefit one's emotional state to drink herbal tea which addressed the inner workings of the body, such as herbal teas mixed with marigold, which are known to stimulate the liver and reduce inflammation.

GROW YOUR OWN TEA
Some people grow their own herbal tea remedies, using their preferred ingredients which they grow in their own gardens. Many choose to mix their favorite tastes together, such as cranberry, rosehips, and other flavors with real teas, for added taste and effect.

THE ARGUMENT FOR TEA AS A CURE
Is the use of herbal teas to help emotional problems a proven practice? Yes and no. While there is no "medical evidence" that such herbal teas cure or alleviate emotional issues, there is no doubt that it sooths the nerves, calms the cardiovascular system, improves circulation, and calms inflammation. These things are all important in the calming of emotional problems due to the therapeutic effects of these teas on the body and mind.

IS IT ALL IN THE MIND? IF SO, SO WHAT?
Some argue that the effect of herbal teas on the body is all in the mind. However, even if that statement is true, if it is "all in the mind," then it could still have some very real benefits among tea drinkers who believe it is helping them and makes them feel better. After all, if you believe something is making you feel better, doesn't that make it true?

THE STRESS CONNECTION
Psychologists tell us that emotional issues are a result of a number of factors, not the least of which is stress on the mind and body, so, in the final analysis, if herbal teas do nothing more than sooth the body and mind, there is no doubt that it would be a remedy for emotional problems.

IS TEA LIKE A DRUG?
Finally, herbal teas such as chamomile, which have the calming effects many have reported on the body and mind, have been compared to drugs such as those given for social anxiety disorder. Some report that they are even more effective than the real drugs. This is interesting, since many drugs are derived from plants any way.

A VIABLE ALTERNATIVE TO DRUG THERAPY
So if the relaxing effects achieved by herbal teas such as Chamomile and Peppermint on the stomach and nerves can be achieved through drinking a few cups a day, isn't that better than having to depend on drugs which just cover up, rather than relieve symptoms?

We are not saying you should stop your medications and you should always consult with your physician when taking any herbs. So take Chamomile for nerves, Peppermint for your stomach, and Marigold for inflammation. It seems there is a tea for every ailment. But if a cup of tea is all it takes, wouldn't the world be a nicer place?

11/22/2020

Green tea is working wonders for diabetes read the article by clicking on the following link. https://blog.herbaly.com/reasons-green-tea-is-good-for-diabetics/" .

09/06/2020

TEA AND CARDIOVASCULAR DISEASE

INTRODUCTION
Cardiovascular Disease (CVD) is the main cause of death in the UK, accounting for over 250,000 deaths a year, more than one in three people. The main forms of CVD are Coronary Heart Disease (CHD) and stroke. About half of all deaths from CVD are from CHD and about a quarter are from stroke. More than 110,000 people die of heart problems, 300,000 have heart attacks and 1.4 million suffer from angina every year. In addition, CHD accounts for about 3% of all hospital admissions in England.

RISK FACTORS ASSOCIATED WITH CHD
There is no one single cause for CHD, instead the risk of developing it is determined by a combination of factors, some of which are unalterable, others that are potentially modifiable. These risk factors are outlined below.

Modifiable Risk Factors - Non-modifiable risk factors
Hyperlipidaemia (raised cholesterol and triglycerides)
Hypertension (high blood pressure)
Reduced physical activity
Smoking
Stress
Obesity
Family history
S*x
Age

Other physiological factors and conditions that may increase the risk of developing CHD include:-

-Insulin resistance syndrome
-Oxidation of lipoproteins
-Inflammation and endothelial damage
-Hyperhomocysteinaemia (high blood homocysteine)
-Platelet aggregation
-Clotting factors
-Diabetes Mellitus
-Renal Disease
-Prevention

Primary prevention of CVD involves adopting a 'healthy lifestyle' to control the 'Modifiable' risk factors.

The important aspects of this type of lifestyle include:
-Quitting smoking
-Taking regular exercise
-Adopting a healthy diet
-Reducing stress and anxiety levels

DIETARY RECOMMENDATIONS
-A healthy diet that includes the following;
-Increasing the consumption of oily fish
-Increasing fruit, vegetable and pulses
-Replacing some of the dietary energy coming from total fat with complex starchy foods
-Moderating fat reduction with the use of monounsaturated fats
-Limiting salt intake
Consuming modest amounts of alcohol can help to reduce the risk of CVD by altering a range of risk factors in a number of ways. Some of these effects are outlined below.

DIETARY INTERVENTION - PHYSIOLOGICAL EFFECT
-Omega 3 fatty acids (oily fish, rapeseed oil)
-Anti-inflammatory, protecting against endothelial damage
-Anti-thrombotic
-Reduces triglycerides
-Improves insulin sensitivity
-Anti-arrhythmic effects

OTHER FATTY ACIDS
-Action of omega-3 fatty acids is improved by lower intakes of saturated fat
-Lower saturated fats reduces the risk of thrombosis and reduces serum lipids Fruit, vegetables, pulses, nuts
-Antioxidants protect against Low Density Lipoprotein (LDL) oxidation
-Rich in potassium may help to control blood pressure
-Rich in folic acid, may prevent homocysteine formation
-Contain soluble fibre, helping to improve lipid profiles

ALCOHOL
-Improved HDL levels
-Possible antioxidant effects

THE BENEFITS OF TEA
There is growing evidence suggesting that other dietary components may enhance the general healthy eating recommendations. For example, research is highlighting that there maybe a beneficial relationship between tea drinking and reduced risk of cardiovascular disease.

THE EVIDENCE FOR TEA AND CVD
A number of epidemiological studies have demonstrated that total flavonol/flavonoid or tea consumption is linked to protection from heart disease and stroke. However, not all studies have shown similar protective effects. Inconsistencies from these studies maybe as a result of their design e.g. lack of detail about exposure to tea - quantity, strength and variety, insufficient information about the flavonoid contents of foods and other risk factors for CVD not being considered. These details may influence the end results and consideration of these factors is required for any future research.

However, the conclusions from a recent meta-analysis of all studies investigating the relationship between tea drinking and CHD suggested that drinking 3 cups of tea a day reduces the risk of myocardial infarction by 11%.

PROTECTIVE MECHANISMS OF TEA
The outcomes from these studies have created great interest in understanding the mechanisms by which tea may confer its cardiovascular protective properties.

Mechanisms such as the prevention of LDL oxidation, reduction in blood lipids, anti-inflammatory actions, improvements in blood vessel function and inhibition of platelet aggregation have been established mainly in animal and in vitro studies. These mechanisms are discussed in greater detail in the fact sheet 'Tea and 'Antioxidants'. Results in human studies are not as clear, and although some epidemiological studies seem to indicate that tea can reduce serum cholesterol, most studies show no effect in reducing serum cholesterol or blood pressure. As antioxidant activity from tea has been demonstrated in vivo, it may be that tea exerts its cardioprotective properties in other ways such as improvements in endothelial dysfunction, platelet aggregation or ways that have yet to be investigated.

IN SUMMARY
From a number of epidemiological studies investigating the relationship between tea drinking and cardiovascular disease, it is reasonable to conclude that drinking both green and black tea is compatible with dietary advice to help protect against CVD. However, although the scientific evidence for the mechanisms by which tea exerts its positive health effects is growing, it is not yet conclusive and represents promising areas for future research in human trials.

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