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The fact that it is old news for some doesn't mean it isn't important news for those first exposed to it. It also takes repeated impressions for any message to penetrate our filters so hearing it more than once can't hurt.
It's the first time I'd heard this news. It makes perfect sense that things that are too hot or too cold can harm delicate tissue.
Now I'm worried about those times the hot cheese from pizza stuck to the roof of my mouth. ;-) Diagnosis: "I'm afraid you have a very rare type of cancer, Kelley. It's called "mozerellapizzanoma."
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Water above 70 deg. can destroy the nutritional value of green tea. Use cooler water, allow longer to steep, and enjoy better health.
Is that 70 deg. Celsius or Farenheit?
Adding milk works, sure, but the casein proteins in milk block the health benefits of tea's polyphenols. I brew my tea hot and then drop an ice cube in when I remove the bag.
If you like tea with milk but want to preserve the healthy compounds, use almond milk. It's a great substitute, and will cool your tea too.
Almond Milk is amazing, good for you, low in calorie, taste good, cooks well, I have used it in pudding but it does not thicken quite as much as milk pudding but it still works. Actually if you get it in those cardboard boxes it keeps a LONG time if you do not open it, and longer than milk in the fridge after opened. I do not use milk very often so it keeping a long time is very good for me. If you use a lot of milk in a lot of stuff, then it would cut your calories, and it is not over processed like milk. If you can not get RAW milk then you need to drink almond milk instead.
Tea Healthy or NOT?
I have recently been doing research on the widely used preservative Benzoic Acid. As it turns out, benzoic acid is closely related to benzene, a very toxic and carcinogenic substance. It was one of the preservatives Dr Wylie, the Head of FDA back around 1905 was fighting against. In any case, it turns out benzoic acid is found in nature, in many colored plants, berries, fruits, veggies. Problem is, benzoic acid can break down to benzene in the presence of vitamin C. This has been confirmed in sodas, and surely must exist in other items preserved with benzoic acid. I spoke with a Organic Chemist (PHd), and found that benzene ring related chemicals are found in ALL plants that display vivid colors, and maybe even some that do not. Further she said that the breakdown of these chemicals could in fact lead to the formation of carcinogens, benzene and others.
At this point, what I am finding is that while the consumption of a fresh item with benzoic related compounds in it may be fine, ie grapes, the further consumption of a dried, fermented, or further processed version, ie raisins, may not be so good. So now back to tea. Tea is very high in phenolic compounds, www.ncbi.nlm.nih.gov/.../10752646 and over time, it makes me wonder if these compounds break down to potential carcinogens. The fact that they found throat cancer in these study recipients is of concern. It may turn out that fresh food is really the only way to go, no processed whatsoever, including dried.
One further note on this is the fact that Black Tea is the fermented oxidized version of Green Tea. Could it be that this additional degradation of tea produces carcinogens in Black Tea that are not present in Green Tea? Could it be the further Tea is processed, the more unhealthy it becomes? This seems true in general in our food supply, the more processing a food undergoes, the more unhealthful it becomes.
Pick it from the tree and eat it, don't cook it, roast it, smoke it, preserve it, dry it,ferment it, pickle it, salt it, fumigate it, spray it with whatever, pesticide it, irradiate it, etc
I love my Alfalfa tea, and other non-caffeinated herbals. I just add some cold water to the hot cup after steeping is done. 2 drops of Stevia and I'm good. Water in general is supposed to reduce confusion, constipation, fatigue, 80% of aches and pains, and bladder and colon cancers up to 50%. Now for working on getting to bed on time.
I always have to let any hot drink cool first before I drink it. My mouth is just extra sensitive to hot I guess. My husband will take a bit of something I have heated up that seems perfect to me and he'll say its not heated enough. Maybe this info will 'cool' his taste a bit : )
They don't mention South America, where yerba mate is consumed very hot. They also noticed the same phenomenon (in that tea drinkers had lower rates of cancers except for throat cancer).
I drink my yerba mate iced.
paulabob - I just started doing that, and I love it! I've been drinking mate for over a year now. Guyaki has a chai spice and a mate chocolate that I just love, as well as their regular version, which tastes slightly smoky. I am really drawn to Guyaki beacause of their fair trade practices, plus it's organically grown in the rainforest. Great stuff!.
Answer to: young red612 - and all those who drink anything 'cold'. Did you know that drinking anything cooler than 'room temperature' has the following effect on/in your body - to enable the cold liquid to be digested, your body has to bring it up to 'body temperature' by adding water that's taken from your muscles, before it is digested. In other words, you are dehydrating yourself! when anything cool/cold is drunk - including beers!! Hic Hic Get on the right track and do what is right for you, the only people who will suffer, are those who say its good to keep yoursekf cool. Keeping your body cool is done by drinking room temperature water, period!
to convert celcius to fahrenheit muliply by 9 divideby 5 and add 32 eg 10x9 =90 / 5 =18 +32 =50f
The Word of Wisdom in the Book of Mormon (Doctrine & Covenants) supports this.
I had an Uncle who had esophageal cancer which was exacerbated by an event where he was served an overly hot beverage at a restuarant. He died shortly after the trauma.
This was befor the Hot Coffee law suits against McDanalds... Maybe people will think twice before calling these law suits frivolous.
You forgot to mention the vessels in which the tea is prepared such as tea kettles and tea pots and also the cups in which the tea is served.
As with coffee many of these vessels leach metals or other substances into the beverage.
there is also the concern of paper and polystyrene cups for those on the go. Little had been done to study the effects or isolate or control for these factors in tea and coffee consumption studies.
I try to vary venders and instruments to avoid overexposure... I do use a paper cup for coffee drinking... this may be bad for me and the envirinment.
I followed the source links but couldn't determine whether the tea used in the study was organic and grown in pristine environments. I wonder if it's possible that an unnatural pollutant - when exposed to high temperature - was the real cause?
"Health nuts are going to feel stupid someday, lying in hospitals dying of nothing."
-Redd Foxx
This ought to be something that everyone nows about, as the amount of Te drinkers in the UK alone, must be allmost every British born indivudual! Te is to be made using water that is (preferably) filtered/purified, to remove any contaminants. Making te for myself, is done like this: every time you are ready to frink or eat, you should drink a glass (200ml) of 'room temperature' water 1st. Then, start to make your Te in this manner: pooring water that has reached your prefered temp (90c) over your chosen blend of loose leaf tea, allowing it to 'stand' for 35 secounds will eliminate any Caffiene from building up, now allow the Te to stand for 15 minutes before you even consider sipping it! By this time, the addition of some cold water, might be best, to bring down the temperature and allow you to appreciate the flavour of the Te. You see that I haven't added any milk? This is because milk destroys the anti-oxidants in the Te - plus, the taste is ruined as well. Try this for 7 - 10 days, and then revert to your normal method of Te prep and I bet you will see the light in regard to how Te tastes. Have fun! (and better health)!
i drink all my liquids cold (esp water) Im the only 1 at my job not addicted to coffee!
Well, boo. I love my tea steaming hot - but I like not having cancer much more. I guess I will have to be more careful of temp from now on.
Now, years ago in scouts we had a discussion... some wanted to make sure that the lads brought an insulated cup so that they could follow the old practice of pouring boiling water from the kettle into the cup with no risk of burning the boys' hands, which had a risk of causing the cup to be dropped, and further burns from the splash.
I had read about this cancer risk from hot drinks, and argued that we should never pour boiling water into any cup held in anyone's hand, and the cup should itself convey to the boys hand the message that it was to hot to be consumed. Having the cups sit on the table until they had cooled adequately was the only way to have a hot drink safely.
I proposed that we strongly recommend against the insulated cup, and instead recommend a simple metal cup, preferably copper so that it most perfectly conveyed the heat message, and so that it reduced the risk of bacterial contamination. Well, scouts headquarters cam down in favor of copper cups. A lot of parents disagreed. We still saw a lot of insulated cups.
Tell Starbucks about the tea temperature. For years they have been serving tea too hot. Green tea should not be prepared with rolling boiling water, only fish eyes forming in the pan. Also green tea should only brew for 3 minutes or less or it becomes bitter.
I thought it was mere common sense to allow a hot drink to cool to a safe, tolerable temperature before drinking it.
"Common sense" is not so common anymore!
Wow...I had no idea. I drink hot tea everyday. Thanks for the info.
put raw Milk in your tea. then it won't cancel the goog benefits of the tea.
Why is raw milk different in tea than regular milk? I know raw milk is healthier as I drink it myself, but why would it not cancel out the effects of the tea any differently than other milks? What is in non-raw milk that does not cancel the effect?
Oh good grief. Didn't we just hear that adding milk to tea eliminates most of the health benefits?
Sure, but remember, new users are logging onto this site all the time. What's old news for some of us is an epiphany for others.
The fact is that black is loaded with various carcinogens, toxins and pesticides. Other countries still use DDT, which has been banned here (US) for causing cancer years ago. Most teas in the US are imported. Is it the heat or the fact that the heat causes the throat to quickly absorb these toxins. Organic tea is the ONLY way to go.
You mention DDT, and that some countries still use it. It may be somewhat off the subject, but the issue in these countries is malaria, killing millions in Africa, and DDT seems to be the only available, effective, weapon against malaria. As big pharma patents natural pesticides, thereby making them unaffordable to the peoples who have used them for centuries, and DDT gets banned, it seems like there is little hope for the millions dying from malaria.
Also note that black tea and green tea are the same plant, presumably the same pesticides.
How do you stop black/green tea from staining teeth? I think I have to go back to adding milk to my tea - my teeth look like they are getting a nicotine coating!@#
Do you use xylitol based oral products? My dentist can't stop talking about how great my teeth look, and how little plaque I accumulate now, since I started using them. I think I may be making a believer out of him! Spry has a great line that tastes incredible.
I'm almost 100% certain that this information isn't new, that I've read years ago that drinking scalding liquids can cause throat cancer.
I'm wondering why hot coffee is not mentioned. What is the difference between hot tea and hot coffee? I've never been able to drink a very hot beverage because my mouth has always been very sensitive to temperatures, either hot or cold. However, there is concern here why temperature is the problem, and not the tea. I recently switched to green teas, and always loved herbals.
How hot is 70 degrees C ?
70 C = 158 degrees F, which is well below boiling (212)
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