by Jennifer on January 2, 2010
This information from the South African Rooibos Council clearly says it all….but more over, I have used and drank Rooibos for years as well as use it in Dermalogica Products.
As far back as 1830 botanists at the Cape made sketches of the Rooibos shrub and published their work. Since then scientists around the world have published their Rooibos research findings in a wide variety of leading scientific journals.
In 2008 Professor Lizette Joubert of the Agricultural Research Council and Professor Wentzel Gelderblom of the Medical Research Council, along with two more collaborators, published an overview of existing knowledge about the history, cultivation, traditional uses, composition and biological activity of Rooibos and other South African herbal teas. Their 37-page review article was published in the Journal of Ethnopharmacology.*
Key facts about the composition of Rooibos, and the importance of its compounds, can be summarised as follows:
• Rooibos contains a complex mix of many flavonoids (compounds widely found in plants that are known to have health
benefits).
• Its composition is unique, because it contains aspalathin - to date only isolated from Aspalathus linearis (the botanical
name for Rooibos).
• Aspalathin is the major flavonoid of unfermented Rooibos. It decreases during fermentation, but is still a major flavonoid
constituent of fermented Rooibos (the tea with the characteristic red-brown colour and flavour).
• Aspalathin is important, not only because it is a novel compound, but also because it is the most active antioxidant in
Rooibos in many cases.
• Rooibos also contains the rare flavonoid glucoside nothofagin.
• Other major phenolic compounds are orientin and iso-orientin, with smaller amounts of vitexin and isovitexin and many
more compounds.
• The flavonoid composition of Rooibos varies between different regions and seasons, probably due to different soil and
climate conditions, as well as genetic variations in the seeds used to propagate the plant.
• Rooibos does not contain caffeine.
• It is considered a low tannin beverage, especially when compared to Camellia sinensis (black) tea. • The antioxidant activity of teas is very important, because they can scavenge free radicals and so help to protect cells and
lipids (fats) against oxidative damage. Several studies have shown that Rooibos extracts contain powerful free radical
scavengers.
• The flavonoids in Rooibos are also able to modulate (influence) the actions of carcinogens in the cell, thereby preventing or
slowing down cancer. The major flavonoids in Rooibos (and possibly also other Rooibos compounds that are still unknown) demonstrate antimutagenic properties. In some studies green (unfermented) Rooibos is a more potent antimutagenic agent, while other studies found that fermented Rooibos has a higher antimutagenic effect. The type of mutagen (cancer causing substance) also has an effect.
• The antioxidants in Rooibos also protect the liver against oxidative stress and it could have value for liver patients. Studies on Japanese quails have shown that Rooibos also has an antihemolytic effect (protecting blood cells) and anti-ageing properties (slowing down brain degeneration and prolonging fertility).
• The bronchodilatory, antispasmodic and blood pressure lowering effects of Rooibos, and its potential to stimulate the immune system, has been shown in some studies, but needs to be further explored.
• Human studies have shown that taking Rooibos is an effective way to treat several skin conditions. It decreased the incidence of herpes simplex within a few days, helped for itching (associated with dermatitis), and could reduce inflammation and sun sensitivity of the skin.
* Joubert, E., Gelderblom, W.C.A., Louw, A., De Beer, C., 2008. South African herbal teas: Aspalathus linearis, Cyclopia spp. and Athrixia phylicoides - A review. Journal of Ethnopharmacology 119, 376 - 412.
by Jennifer on August 4, 2009
Organic tea leaves can make your meals healthier AND tastier! Let these antioxidant powerhouses out of the tea tin and they’ll enhance everyday dishes with vibrant flavors from smokey to herbal.
- Cover a one pound roast with 1/4 cup of black tea leaves, 1/4 cup of garlic, 1/4 cup of chipotles, and 2 tablespoons of curry spices
- Use 1/2 cup of fully brewed English Breakfast tea to deglaze a pan of sauteed mushrooms and the result is a deliciously rich and tasty sauce
- Sprinkle a few Darjeeling tea leaves over raw fruits or vegetables for added zest
- Instead of using beef, chicken or vegetable stock, use brewed tea. White tea is perfect for clear broth soups and lighter sauces, but, use Oolong and black tea for beef based sauces and soups.
- Boil rice in green tea instead of water. The healthy result is so wonderfully tasty you’ll skip the butter, oil and salt.
by Jennifer on July 13, 2009
Nature is the newest trend in skin and hair care. For years, we’ve been putting toxic chemicals into our bodies that build up and make us feel tired and sick, regardless of whether we eat them or if they seep though our pores. And people are finally catching on that natural is better.
Most stores now have a line of “natural” beauty products. Unfortunately, they often come with a big price tag attached too. Often times many of these products are not actually “natural” so it does pay to do your homework to ensure you are getting what you pay for.
Fortunately actually making beauty products yourself isn’t too difficult. So if you want beauty products that you know are natural and are also inexpensive, just make them yourself. Here are 5 quick and easy recipes you can make at yourself.
Face Mask
Eating good food helps give you the right nutrients you need to look good. You can get more of these vitamins and minerals by putting the good stuff right on the skin.
Combining a mashed carrot, mashed avocado, and a beaten egg with a half cup a few tablespoons of honey creates a great face mask that provides vitamins, and improves the tone and texture of your skin. Just stir well, apply, let sit for about 15 minutes, and then wash off with cool water.
After you’re washed and nourished your skin, you can use grated cucumber or diluted lemon juice as a toner to help tighten your skin and close up your pores to close your pores and keep your skin looking great.
Hair Conditioner
Many people pay a lot of money for a conditioner that actually makes your hair look and feel good. Here’s a great natural recipe to save you money and help your hair.
Just mix an egg yolk with a tablespoon of castor oil and apply to hair. Let sit for about ten minutes and rinse out. You can use this every so often as a conditioning treatment for healthy shiny hair. If you like being experimental, you can try mixing other kitchen items, herbs, and natural items with eggs for healthy, shiny hair.
Hand and Foot Cream
A quick face mask will help make you look great in not a lot of time, but hands and feet require extra care.
Use ½ cup of olive oil mixed with natural sea salt and massage into your hands and feet. Leave a few minutes to soak and then rinse off with warm water.
When it comes to natural beauty products, these recipes are just the start. You can find hundreds of different combinations in natural beauty books, magazines, and on the internet. Or you can go to your kitchen cabinet and make your own special creations.
by Jennifer on June 23, 2009
Every year, thousand of chemicals are poured into the environment and millions of gallons of water are needlessly wasted. How? By growing plants. Sure, most of this is done by large agricultural producers, but some of it is still done in personal gardens. And that means that you can make a difference by changing your gardening practices. There are many agricultural producers who have done it, and you can use the same tricks to help your own garden, and the planet.
Pick appropriate plants. Not all plants are appropriate for the area you live in. While you might be able to control the temperature, humidity, and rain conditions inside your house, you can’t do it out in the garden. If you pick appropriate plants for your area, you may be able to avoid using fertilizers and saving on water too. Research, what plants are native to your surrounding areas and try planting them in your own garden. Wildflowers, are just that, they can pretty much be left alone and will thrive in most areas.
Pick natural repelling plants. You don’t need to rely on poisons to keep away garden ruining pests. Many plants produce chemicals that repel these animals naturally. By putting them in or around you garden, you can keep your garden safe with little effort and no chemicals. Plus, you can pick parts of these plants and use them to make products to keep them away from you too.
If you don’t want to plant natural repellents in your garden, you can use them to spray your plants without harming them or adding artificial chemicals to your garden. Many herbs like hot pepper, vanilla, and lavender can help repel insects from your garden.
Pull weeds. We’re all looking for a quick and easy way to safely get rid of weeds without chemicals, but the good old fashioned way is still very effective. It you take time every day to pull the weeds you can find, you’ll only take a few minutes so it doesn’t seem like a lot of work. You can even get the kids involved, just be sure to do it properly so you don’t spread the seeds around. There are even some common weeds that are edible, just make sure there are no pesticides that could have gotten on them.
Crop rotation. Farmers all over the world use crop rotation to naturally fertilize plants. The concept is to change what crop you’re putting in a certain field each year. Plants use different nutrients and put other nutrients back into the soil. If you rotate crops that replace the nutrients the other plants use, you will have to fertilize the soil less.
You can use this same concept in your garden by planting different plants every year, or just rotating where you put specific plants in the garden.
So, you’ve made all these changes and are using a low-water, chemical free garden? Well, you still haven’t done the most important thing: pass it on! One garden can make a dent, but more can make a bigger difference. Tell your friends, teach your kids, you can even visit their school and teach your kids friends! Every little bit helps make a better world.
by Jennifer on May 11, 2009
What is Oolong Tea?
A favorite among tea connoisseurs, oolong tea is cultivated in Taiwan and Southeast China. Until recently, oolong has been consumed primarily in China and Japan, but with the awareness of health benefits surfacing world wide, oolong, as well as all teas, have seen tremendous growth in interest from around the globe.
All four types of teas (white, green, oolong, and black) come from the camellia sinensis plant and are so named but the way they have been processed (oxidized). White tea is the least oxidized and black tea is the most oxidized. Oolong is partially oxidized so the color and the flavor exist in a range between black and green teas. Oolong leaves vary from shades of green to dark brown.
Oolong is richly aromatic with a range of complex, but smooth, floral flavors. The leaf color varies depending on the oxidation level and this also determines the flavors; lighter shades taste more floral. This complexity is making oolong grow in popularity, as this tea often produces the widest range of aromas and flavors.
How is Oolong Processed?
Processing of oolong tea is the most difficult and time-consuming of all four teas. A long standing tradition requires excellent craftsmanship and experience. It is vital that the leaves for oolong tea are picked on a clear morning. They should be picked as one bud and three leaves. The bud and leaves must then be placed in the sun to wither then dried indoors or under shade to encourage fermentation. It is imperative that the tea producers know when to stop fermenting. Then, on bamboo mats, the leaves are shaken so that they bruise, just slightly, on the edges.
This aspect of the processing is required to partially oxidize the leaves. After being shaken they are placed in the shade until they turn a little yellow. The entire process is repeated a few times. Once a certain level of oxidation is reached, the leaves are placed in high heat so they will not oxidize any further. They are then dried a final time, most often on charcoal. Before they are packaged, a tea master judges the quality. Once packaged, oolong can live a long time on the shelf because they contain much less moisture in their leaves than green and white teas.
Why Choose Oolong?
The tea plant contains multitudes of healthy ingredients such as antioxidants, and vitamins and minerals. These antioxidants, as well as other helpful ingredients such as fluoride and caffeine, are responsible for fighting heart disease and cancer, strengthening bones and teeth, raising metabolism, and improving mental cognition. But as research about the health benefits of teas arise, so do diet trends and misinformation. Recently oolong has been called the “slimming” tea. Although science has provided proof that tea speeds up metabolism, the truth is that all teas have those same qualities. If a person did nothing different except drink 2-4 cups of tea a day, they would lose about 7-8 lbs a year. Not bad, but not a miraculous diet drink.
Still, oolong tea is a great addition to a healthy diet as it, like all teas, has practically no calories, no sodium and no fat. Replacing poor drink choices such as soda and heavily cream-and-sugared coffee with tea is a wise alternative for health and well-being.
Many people just prefer oolong for the complexity and range of flavors. For those who like a tea without the heavy grassy flavor of green tea, but want a weaker black tea, oolong offers the perfect compromise.
