My favorite stand-up comedian in Soviet Union, Arkady Raikin, used to say: "Duryat nashevo brata, oi duryat!", meaning, we are being fooled by manufactures, etc..
Today, I wanted to share with you information I received in Russian, about poor quality tea, causing health problems.
For more information about food industry, read this page on my web site:
To Your Health!
Health Essentials LLC.
Here are the key points:
- instead of high quality tea, tea in packets contains cheap tea dust, grass, and other fillers
- old tea loses all its benefits, and contains toxins produced by fungus
- shelf life for tea is 3 years. However, manufactures indicate the date the tea was packaged, not collected. If, when you open the tea box, you find tea dust - your tea bags contain tea dust.
- To check the tea for freshness - if there is a slight white foam when you first put hot water over tea - it's fresh, otherwise, it's at least 2 years old. Old tea will leave dark black coating on the cup.
- Coloring and Flavoring - it is cheaper to put low quality tea and add coloring to it. To test for coloring, put tea bag in cold water. If the water becomes colored - ... Another way to test - put a peace of lemon - real good tea will get light right away.
- Fruity and teas from flowers often contain synthetic aromatic additives to mask the taste and smell of tea. Synthetic aromatic additives are rarely listed, as they are toxic, and cause growth of cancer cells, liver and metabolism imbalances. Toxins accumulate in the body, and eventually cause havoc.
- Fluoride! (read the research below)
- Why do the tea packets do not rip, unlike a paper tissue or a paper towel soaked in water? In most cases, tea packets are processed with artificial resins dissolved in alcohol and acetone.
Please, take care of your health, and buy real tea, and drink it from a real cup - not plastic or foam!
When fluoride levels are too high, it causes bone-forming cells to produce more skeletal tissue, which increases bone density but also bone brittleness. The condition leads to a disease called skeletal fluorosis and may result in bone pain, stiffening of ligaments, bone spurs, fused vertebrae, and difficulty in moving joints. (posted on http://fluoridealert.org/articles/whyte-2005/)
Read the research below.
/kg (control means, 1.61 and 2.02, respectively; ps < 0.001). The instant tea beverage, prepared as usual extra strength using tap water with ∼1.2 ppm F−, contained 5.8 ppm F−. Therefore, the tea powder contributed ∼35 mg of the 44 mg daily F− exposure from her beverage. Fluoxetine provided at most 3.3 mg of F− daily.
daily in food, whereas water fluoridation (∼1.0 mg/liter) adds ∼1–3 mg/d. In the absence of high dietary levels of certain divalent cations, especially calcium, >80% of ingested F− is rapidly absorbed (t½ ∼ 30 min) from the intestinal tract. On entering plasma, F− quickly establishes a steady-state distribution between the extracellular and intracellular fluids of soft tissues. Because of its negative charge and large hydration radius, F− does not readily cross cell membranes. Instead, it distributes across these barriers according to the magnitude of the pH gradient and the diffusion equilibrium of the highly diffusible and permeating molecule, HF (pKa = 3.4). Tissue-to-plasma concentration ratios span ∼0.1 in fat to 0.8 in liver and do not exceed 1.0 unless ectopic calcification occurs as in atherosclerotic plaques, near-term placenta, or the pineal gland. In fact, ∼50% of the F−absorbed from the gut deposits in the skeleton where it is firmly, but not irreversibly, bound; most of the remainder is excreted in the urine.
/g crt). Furthermore, while we were preparing our manuscript, four postmenopausal women were reported with axial osteosclerosis and elevated levels of serum F− from chronic consumption of excessive amounts of various preparations of tea. Unlike our two patients, however, they all had renal compromise expected to impair urinary excretion of F−.