New Research Reveals Yet More Health Benefits For Black Tea

New mechanisms by which black tea could help to prevent cancer have been revealed in two recent studies.[1]^,[2]  Black tea, the most widely consumed beverage in the UK, and its components, has been associated in several in vitro and in vivo studies with the potential to reduce the risk of cancer. As an emerging field of study, it is only very recently beginning to show what the mechanisms for this protective effect might be. These two recently published studies provide intriguing new information in relation to these mechanisms.

 Commenting on the studies, Dr Tim Bond of the Tea Advisory Panel notes: “In the first study,¹ researchers from New Jersey in the United States evaluated theaflavin-2 (TF-2), a compound unique to black tea (and oolong), which has been shown to kill cancer cells, a process known as apoptosis. This study set out to explore the mechanisms by which theaflavin-2 might induce cancer cell death, including effects on inflammation as inflammation is one contributory mechanism in the development of cancer. This was a laboratory based study that tested cancer cells.

“Theaflavin-2, the component of black tea extract, triggered cancer cell death (apoptosis), inducing shrinkage of cancer cells within 3 hours of treatment. When the researchers looked at a specific set of genes that kill cancer cells, Theaflavin-2 was found to up-regulate or activate these genes. The study also showed the ability of Theaflavin-2 to suppress the activity of a gene that induces the inflammatory enzyme cyclooxygenase (COX) 2 while also reducing the activity of other inflammatory molecules (such as TNF-α and nuclear factor-kappa B (NF-_KB). Theaflavin-2 was also shown to reduce inflammation and also produced a pattern of gene regulation similar to that found in the cancer cells. These results suggest that Theaflavin-2, a major component of black tea has the capacity to help kill cancer cells through mechanisms involving gene regulation and an anti-inflammatory effect.

Gluten-Free, Sugar-Free Baking - Book Review

This amazing book not only offers easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic and low-carb/low-sugar cooks but it offers 30 pages of the best information for these cooks!

I wish I would have been able to have access to this book when I was first diagnosed gluten-intollerant 18 months ago!  It would have saved me tons of time in research and lots of trial and error cooking before I learned the ins and outs of gluten-free baking.

The first 30 pages is called, "The Basics" and it truely is!  Be sure to reach this section before you begin, even if you don't try a single one of their recipes you'll benefit from the pantry section. 

One thing to not is that this is not a comprehensive 'allergy-free' book.  The recipes contain tree nuts, lots of tree nuts.  They also us eggs and milk products in their recipes, however these two ingredients are easily substituted.

They do go into concise detail on the commonality that being sensitive to wheat has become, spelling out symptoms and reactions folks commonally get and the dangers of ignoring the possibility that you might be gluten-intollerant.

The best thing about their book is the explainations of the Diabetic connection.  My own Endroctrinologist told me that Gluten-Intollerance/Celiac and Diabetes were sisters.  When I told him of my diagnosis he couldn't write it on my chart fast enough.  The authors go into detail to explain Glycemic Indea/Glycemic Load in a way that I could quickly grasp and understand.

The Gluten-Free, Sugar-Free pantry goes on to explain about different flour alternatives (including how to create your own flours), Sweeteners, the dangers of off the shelf Baking Powders, Butters and Oils, Eggs, Milk options and other igredients. Then it goes on to give you the low down on various tools and equipment you'll need to make your own gluten-free goodies and avoid the high cost and 'other ingredient' laden mass manufactured alternatives.

What I consider the best part of the book is the "Baking Methods" section where they explain the in's and out's of the differences and quirks in creating Gluten-Free baked creations.  They even explain a bit on proper storage methods.

Gluten-Free, Sugar-Free Book Give Away

THE JOY OF GLUTEN-FREE, SUGAR-FREE BAKING
by Peter Reinhart & Denene Wallace

“Believe me when I say this cookbook will help change your life. These recipes changed my life. I started creating “alternative bread” recipes several years ago after I was diagnosed with Type 2. I went through many many months of frustration because I did not have food that satisfied me. You don’t have to do that. Now you have a tool (this cookbook) that will help you make the transition easier into a low-carb lifestyle. This cookbook is not a diet. We are not sacrificing anything. These recipes taste and satisfy every bit as much as their carb-filled white flour counterparts. They are easy to prepare. My A1C dropped to normal in just a few months. I went from 5 insulin shots a day to zero. I keep my blood glucose in the normal range by eating the recipes you are about to read. Eat Well….Denene Wallace.”

For our review of this book CLICK HERE

a Rafflecopter giveaway



~I received the above product in order to facilitate a review. No other form of compensation was received. Heritage Harvest Home is not responsible for the winner selection.~

Pickled Cucumber Salad

12 cups unpeeled cucumbers, thinly sliced (I like to use the small english type)

2 cups green peppers, chopped
2 cups onions, chopped
1/2 cup Kosher salt
4 cups sugar
4 cups pure apple cider vinegar
1 tablespoon celery seed

Combine cucumbers, peppers, onions and salt with lots of ice cubes, let stand 2 hours and drain.

Mix Sugar, vinegar and celery seed and combine with cucumber mixture.

Refrigerate in covered jar (will keep for up to a year-stir once a month)

Eat as a cucumber salad

Fresh Salsa

Do you ferment in your kitchen?  Have you even heard of it?  Do you think it's to much work?

Previously I had only made some Sauerkraut a few times because my grandmother did.  Now I've tried several ferments and actually keep some ferments in my refrigerator all the time now.  The Fresh Salsa below is one of my favorites.  It will keep for several months in your refrigerator and it took only 30 minutes to prepare!.  Really!

Before you start the first and most important key to great fermented products that keep for weeks and even months in your refrigerator is to us CLEAN surfaces, CLEAN equipment and CLEAN containers.

Decembers Top Post of the Month

You voted and the top post for HERITAGE HARVEST HOME(STEAD) in December 2012 was

 

 

GREAT MASHED POTATOES

 

If you are new to the site, visit this post today to see why so many liked this post!

 

 

 

Fermented Foods?

Just what is a condiment?  Historically condiments on the table were some type of pickled or fermented food..........




There are a variety of different fermented foods available to supplement our daily diet. Why should we seek to supplement our daily diet with fermented foods?

 

Simply speaking,  supplementing our diet with fermented foods can help to reduce high cholesterol levels in our blood, it strengthens and supports our digestive by adding pre and probiotics plus fermented foods enhance our immune systems---by helping our bodies to fight off and prevent diseases.

 

Some of the most familiar fermented foods are pickles, sauerkraut and yogurt.  The basic problem is that all of these products when mass produced are woefully lacking in all the the above benefits of the very foods you think will be helping.  They cannot be made the same and have the same benefits when they are mass produced with extra ingredients to rush the process and/or loaded with sugar or sugar products.  All are heated to the point that the pre and probiotics have all but disappeared.

 

What Is a Fermented Food?