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Volume 6, Number 3 - April 2009: Green Issue |
TABLE OF CONTENTS
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Go Green
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| Peter D'Adamo, ND | ||
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Spring brings our awareness to the fullness of nature, as the dormant earth yields blooming flowers, tree buds, and the awareness of this good earth we live on. “Green” comes alive in nature, and there are many ways to bring green into your daily life as well. First, soak it in! Get outside and visually take in the changes that are occurring during this seasonal shift. The spring air will be good for you, and allowing yourself to be inspired by nature is good for the body and the soul. Second, eat more greens. Plant based foods are low in cholesterol, low in fat, low in calories and high in fiber and other vital nutrients. Making sure that you are getting at least five servings of veggies a day protects your cardiovascular system, supports healthy elimination, and provides high levels of lutein, a powerful anti-oxidant that helps maintain good vision. This is supported in the scientific literature: Five daily portions of fruits and vegetables raise serum antioxidants in three months. “To explore the effects of increasing fruit and vegetable intake and the resulting effects on levels of circulating micronutrients in a community-dwelling population with an already high consumption of fruits and vegetables, 112 volunteers (86% women) underwent targeted dietary counseling for three months. At the beginning of the study and after 4, 8 and 12 weeks a food frequency questionnaire was filled in, and plasma levels of dietary antioxidants as well as biomarkers of oxidative lipid and protein damage were determined. Compared to baseline, especially the intake of fruits was significantly improved after 3 months of intervention, and mean plasma levels of lutein, zeaxanthin, b-cryptoxanthin, lycopene, a- and b-carotene, retinol, a-tocopherol, vitamin C and vitamin B6 were increased. Biomarkers of oxidative stress remained unchanged. Thus, a nutritional counseling program is capable of improving plasma levels of antioxidants even in a health-conscious population.” What is especially interesting about this study was that they used individuals who were already eating a pretty healthy diet, which just goes to show that even if you follow the BTD or GTD in terms of food choices, something as basic as making sure that you get the required amounts of recommended fruits and vegetables can make a big difference. We’ve collected a few of our favorite recipes to share with you in this issue, to make eating your greens easier. For more recipes and a greater selection, go to www.dadamo.com/recipebase.htm If you are having trouble eating your greens, try supplementing your daily diet with the Live Cell product that is right for your type. Formulated by Dr. D’Adamo, Live Cell delivers concentrated levels of sprouted plants, which provide nutritional support as well as enhancing immune function and detoxification. You can also blend your veggies with antioxidant rich blueberries, elderberries and cherries with our Harmonia beverage mix. Third, enjoy all the benefits that come from drinking green tea. In this issue, we discuss not only the superb health effects that green tea offers, but we also give you a tour of the numerous types of green tea as well as the fine art of tea drinking. In addition to being delicious, green tea is well known to support cardiovascular health and promotes weight loss.. Happy spring, Peter D’Adamo |
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| Drink to Your Health! All about Green Tea | ||
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Ann Quasarano
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“Better to be deprived of food for three days than tea for one.” Ancient Chinese Proverb Since ancient times, green tea has been prized for both its medicinal and spiritual properties. The Chinese believed that green tea had healing properties and was prescribed by ancient herbalists to increase alertness and alleviate depression as well as for digestive and nervous conditions. Studies both in Asia and in the West prove that these ancient healers were definitely on to something. A Bit of History The origin of tea can be traced back to over 4000 years ago in China. No one is sure where and when tea was first brewed; stories about tea's origins are more myth than reality. One story tells that a legendary Chinese leader and medical expert, Sheng Nong, discovered tea as a medicinal herb in 2737 B.C. One day while he was boiling water under a tea tree, some tea leaves fell into Sheng's pot of boiling water. After drinking some tea, he discovered its miraculous powers and immediately placed tea on his list of medicinal herbs. Initially used as an offering and as medicine, tea became the most commonly enjoyed beverage during western Han dynasty. Buddhist monks started growing it around monasteries. A Buddhist Monk introduced tea to Japan in the 6th Century and later in the 16th Century a Portuguese missionary introduced it to Europe. There began the history of tea as an international drink. Tea quickly spread throughout Europe and in less than 100 years, England's import of tea rose from 100 pounds a year to over 5 million pounds per year. Today, tea is the one of the most consumed beverages in the world, second only to water! Proven Health Benefits of Green Tea Scientists have started to confirm the health benefits of green tea that the Chinese recorded over 4,000 years ago! At a conference sponsored by the American Institute for Cancer Research, scientists presented new and intriguing evidence about phytochemicals in green tea that may help prevent normal cells from developing into cancer and spreading. Studies conducted by the University of Murcia in Spain and the John Innes Center in Norwich, England have discovered that green tea can prevent cancer cells from growing. Green tea contains a compound called epigallocatechin gallate (EGCG). Studies indicate that EGCG stops cancer cells from growing by binding with an enzyme, called dihydrofolate reductase, in the body. Scientists have also found that the structure of EGCG is very similar to a cancer drug called methotrexate. They discovered that EGCG kills cancer cells in the same way that the cancer drug does. One of the most impressive areas of research has been the effect that green tea has on bolstering the cardiovascular system; study after study has shown that drinking green tea lowers total cholesterol levels and results in a better cholesterol profile. A study from Japan was published in the Journal of the American Medical Association showing a significant reduction in deaths from cardiovascular disease among drinkers of green tea. The study was initiated in an attempt to study a possible association between the consumption of green tea and reduced mortality. Investigators in Japan enrolled over 40,000 people in this study, and followed them prospectively for more than 11 years. During that time, individuals who drank more than 5 cups of green tea per day had a risk of overall mortality that was 16% lower than individuals who drank less than 1 cup of green tea per day. Furthermore, green tea was particularly associated with a reduction in the risk of stroke. In general, the health benefits from green tea were seen in individuals who drank at least 1 cup per day. Here’s a reason to smile! Another study on green tea’s effect on oral health showed a significant reduction in plaque causing bacteria after participants rinsed their mouths with green tea. In this study, thirty-five volunteers were asked to refrain from brushing or flossing their teeth for four days. Instead, the volunteers were asked to rinse with a green tea extract before and after eating and before bed. It was found that rinsing with the tea greatly reduced the deposit of cavity producing plaque! This was proven again in laboratory settings where scientists grew the bacteria that are responsible for plaque. They found that green tea polyphenols inhibit the growth of these bacteria. Some people also believe that drinking green tea promotes weight loss. Clinical trials held in Switzerland have shown that the caffeine, in combination with catechin in green tea, raises thermogenesis increasing metabolism – so perhaps there is a weight loss benefit as well! At any rate, I can guarantee you that it’s much better for you than a Diet Coke. Variety (or VariTEA!) Green tea comes from the same plant as black tea. They are both made from the leaves of the same species of plant (Camellia sinensis), but processed in different ways. After harvesters hand pluck the tea leaves, green tea leaves are immediately steamed or baked and then rolled and dried. They retain a green color. Black tea is also hand plucked, but it is left to wither and oxidize (a process called fermentation). It is this process of oxidization that destroys the EGCG in black tea – that’s why black tea does not have the same health properties as green tea. Green teas of different flavors and aromas are produced depending upon how they are cultivated and processed. The variations in flavor make green teas a favorite among tea connoisseurs. Most green tea is grown in China or Japan. While there are many fine Chinese teas, when it comes to green tea, Japan is known the world over for having especially high quality green tea. There are nine common types of Japanese green tea: SENCHA This is the most popular kind of tea among the Japanese and consists about 80% of all Green tea produced in Japan. The leaves are first steamed and then hand-rubbed and dried. The trees are not covered with a shade so that their leaves contain a high percentage of Caffeine, Tannin and well-balanced Vitamins and are particularly rich in Vitamin C. High quality Sencha leaves have a beautiful green color and the shape of thin straight needles. The latter is the result of a skilled and elaborate handiwork of rubbing which helps the components to be readily dissolved into hot water. When poured into a cup, Sencha is colored bright yellow. Its aroma is light and refreshing and its taste a perfect harmony of sweetness and bitterness. GYOKURO Gyokuro tea leaves are picked from the trees that are cultivated under a shade. When new leaves start shooting, the whole field is covered with a reed shade and straw is spread over the shade. This allows growers to control the photosynthetic activities in tea leaves so that vitamins composed in the leaves and nutrients absorbed from the roots attain their maximum level. Because it contains a higher percentage of amino acid, Gyokuro is richer in taste and because it has less Tannin, Gyokuro tastes milder and more refined. 15 days after the field is covered, tea leaves are picked and processed in the same way as Sencha. MACCHA Maccha tea leaves come from the same shaded tea field as Gyokuro. Only they are steamed and dried without going through the process of hand rubbing. Stems and veins are sorted out to leave only the blades and then stone-ground into fine powder or Maccha. Maccha is foamy, thick and deep green, and actually much less bitter than it appears to be when served to you. Due to the difference in processing, it has as a characteristic a mellow sweetness and a very subtle bitterness. This tea is frequently used in cooking and desserts. FUKAMUSHI SENCHA: DEEP STEAMED SENCHA Fukamushi Sencha is as its name indicates in Japanese the kind of Green tea that is steamed from two to three times longer than Sencha in comparison with which the aroma is slightly diminished but a shorter brewing time is required for preparing this sweet and full-bodied tea. A longer steaming time allows the tissue of tea leaves to become fragile and break into small pieces. It is for this reason that it takes less time to brew Fukamushi Sencha. When brewed and poured into a cup, Fukamushi Sencha has a deep green color distinctly different from the yellow of Sencha. HOJI-CHA Over-sized tea leaves are pan-roasted at a high temperature and made into Hoji-cha. You can never miss that pleasant smell of roasting that comes drifting from a tea shop where Hoji-cha is being made. The color of the tea leaves is darkish brown and when brewed the liquid looks like a black draft beer. YANAGI (River Willow) In the course of making Sencha, some leaves fall out in the rubbing process and come out flat, folded in two or double-folded in four. Because they look like willow leaves, the tea made of such leaves is called Willow, which has a lighter and less lingering taste than Sencha. GENMAICHA Roasted brown rice grains are mixed either with Hoji-cha or Yanagi to make this tea. It is well liked by tea lovers of all ages for the flavor of Green tea and the aroma of roasted rice from which is gained also a nutritious benefit of Vitamin B1. NAP offers a premium Genmaicha – “Mr. Itaru’s Blend” in both a 7oz. size and a new smaller 4oz. size. It’s Dr. D’Adamo’s favorite green tea! http://www.4yourtype.com/prodinfo.asp?number=NP026 KONACHA Small broken pieces of tea leaves make up Konacha (they are actually the most delicate and delicious parts of tea leaves). It is best known as AGARI, the tea you drink with Sushi, and is consumed in great quantity at Sushi bars and restaurants in Tokyo. KARIGANE (Wild Goose) In the process of making Gyokuro and Sencha, the stems and veins of tea leaves are sifted out and of these is made Kuki-cha (Stem tea) or Bo-cha (Stick tea). Compared with the tea made of leaves, the aroma of Karigane has more of fresh green and its taste is light and pleasant, with a unique sweetness of stems. Karigane means “wild geese,” and the tea is called Karigane because the stems look, not like the geese themselves, but like twigs floating on the ocean on which they perch to rest their wings when they migrate. Purchasing and Preparing Green Tea Like many things in life, high quality green tea costs more than lower quality varieties. And some varieties of green tea cost more due to additional labor costs (as with the case of Gyokuro). The packaging of green teas is also important as it has a shorter shelf life than other types of tea. High quality teas will always be placed in packaging that does not allow for oxidization and is almost always sold as a loose tea, as opposed to tea bags. The art of preparing tea is an art in itself. There are a great variety of tea utensils used in Japan, depending on the occasion, type of tea drunk, region and individual preferences. The tea utensils—chaki in Japanese—used for formal tea ceremony (Cha-no-yu) are distinct from those used everyday at home. Below is a basic introduction to the most common utensils used in tea making and drinking. Teapot This is the most important utensil when making green tea. By choosing a teapot to suit the type of tea being prepared, one may enhance their enjoyment of the tea's particular flavor and aroma. In general, no matter what type of tea is being made, it is best to preheat the teapot with hot water, which is then discarded. For high-grade sencha and premium green teas, such as gyokuro, a small teapot is used. Everyday-use teapots are often a brown earthenware color with a handle on the side so the tea can be poured with one hand while holding the lid in place with the thumb. Most teapots come with a strainer at the base of the spout or a mesh insert suspended from the top inside the pot. Larger teapots are generally used for such teas as hojicha and genmaicha, and often have an arched handle across the top, made from cane. Teacups Similar to the teapot, enjoyment of the tea may be enhanced by using different cups depending on the type of tea. Small cups are used for the highest grades of tea, such as gyokuro, while sencha cups are typically small and shallow. Good tea is best drunk from cups that are white on the inside so that the drinkers may enjoy the color of the tea. Taller cups are generally used for hojicha and genmaicha. Scoop This is used to measure the amount of tea leaves when they are transferred from the tea caddy to the teapot. Japanese tea scoops may be made of wood, bamboo, or metal. A tea scoop should enable the user to easily measure the appropriate amount of tea leaves as a scant scoop (usually one teaspoon) of tea. The Art of Preparing Green Tea The preparation of green tea is an art within itself. In Japan, the Japanese tea ceremony, or Cha-no-yu, meaning “hot water for tea”, is more than an elaborate ritual. It is an interlude in which you participate in the spirit of beauty, quietude, and politeness toward others. The ceremony may be practiced anywhere, at home or in a teahouse. There are four principles in the Japanese tea ceremony; harmony, respect, purity and tranquility. This is a very beautiful and graceful service that incorporates a wide spectrum of Japanese culture, aestetics and religious aspects. If you ever have the opportunity to observe or participate in a Japanese tea ceremony, I urge you to do so. Fortunately, to enjoy a cup of green tea, you do not have to perform an elaborate ceremony, but there is a ritualistic aspect to the preparation of this beverage. Here are some simple steps to ensure a delicious brew: Step 1: Choose the right water. Generally, the best type of water to use in making green tea is soft water (low in calcium and other minerals) that is very slightly acidic. If using tap water, it is best to boil it first to remove any chlorine odor. Step 2: Prepare enough water for at least two full teapots. Boil water to a full rolling boil and allow the water to cool to a temperature somewhere between 165-185 degrees before you pour it over the tea leaves. (Boiling water usually takes between 30 and 60 seconds to cool to this temperature.) Never use boiling water to prepare your white or green tea. Water at this temperature will "cook" the leaves and destroy the tea and its flavor, creating a bitter tasting tea. Approximately 160 degrees is perfect for green teas. Step 3: Rinse out the cup or pot you are going to use to prepare the tea with some of the hot water to heat the vessel. Discard that water. Step 4: Measure in the leaves. The amount of tea you will need per pot or cup is less than you might expect. Use approximately 1 teaspoon of loose tea per 6-8 oz. cup to make a perfect tasting tea. You can use leaves for more than one infusion, full-leaf teas always produce more than one cup per teaspoon when made correctly. Step 5: After the tea leaves are placed in a teapot, hot water is added to the tea leaves and left to infuse. The length of time you let your tea steep depends on the type of tea and personal preference. Generally, three minutes for Gyokuro, one minute for Sencha, forty seconds for Fukamushi-cha. A good rule used frequently states, “When tea leaves have just begun to open up, the tea is ready to be served.” One Final Step Lastly let the bottom of the pot hit your palm lightly, "Pop." This will make the tea leaves blocking the foot of the spout spread level in the pot again, resulting in a flavorful second and third brewing. Whether you are drinking green tea to take advantage of its amazing health benefits or as a connoisseur of its many fine flavors and aromas, the preparation and thoughtfulness involved in selecting and preparing your tea forces you to slow down and savor the richness and beauty that life offers. |
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| For Your Type Recipes: Great Greens | ||
| From the www.dadamo.com Recipe Center | ||
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Add a dash of flavor to your favorite green vegetable with these tasty recipes.
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| Do It One Month Special | ||
| Special offers, promotions and discounts | ||
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Commit to doing the GenoType Diet for one month. We’re so certain you’ll feel the difference that we’ll give you 50% discount on the one month supplement 3-pack for your GenoType. (Due to overwhelming demand, this offer is extended to April 30, 2009!) That's $37.43 for the 3-pack (Activator, Synergist and Catalyst) for your GenoType versus the regular $74.85 sticker price. Together with GenoType specific diet and lifestyle strategies, the GenoType Supplement System formulas work in harmony to support your body' s natural ability to maximize your GenoType's strengths and minimize its weaknesses. Each GenoType Supplement Pack features three key components:
Ultimately, do it for three months and you’ll qualify as a complementary beta tester for Dr. D’Adamo’s new SWAMI Xpress™ diet software which allows you to generate a completely individualized diet for your own personal use. SWAMI Xpress™ is a sophisticated collection of diet analysis and reporting software program written by Dr. Peter D'Adamo, developer of The Blood Type Diet and The GenoType Diet Systems. Utilizing a variety of biometric, dermatoglyphic and serologic markers, SWAMI Xpress™ will output a beautifully designed diet plan suitable for printing. After 12,600,000 individual calculations (performed on 225 individual nutrient values found in each of 800 foods, matched to the results of 130 measurements and intake facts), your personalized Blood Type/GenoType diet will now be ready. Incorporating a variety of serotyping polymorphisms, biometric measurements and dermatoglyphic data SWAMI Xpress™ allows you to add an astounding amount of new detail to your dietary program and work an incredibly detailed, reader friendly and versatile report, along with a complete Meal Planning Module that can call upon a universe of over 900 recipes that are prescreened for your results. SWAMI Xpress™ features an attractive, well-structured user interface. Web-based, so you are always using the latest version of the software. Extensive help and information screens make getting your data into SWAMI Xpress™ a snap. When complete, you'll receive a beautiful, personalized diet plan. Click here to learn more about this amazing offer. |
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| Right For Your Type News | |
ShareRight Partners Affiliate Program Offers Opportunity in Trying Times |
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Wouldn’t it be great to
make a little extra money during these difficult economic times?
We’ve found a way to do this by doing what you are already
doing – sharing with others about the Blood Type Diet and
the NAP supplements!
The new and vastly improved Share Right program allows you to earn commissions on product sales generated by all your friends and family members who you refer. The program is internet based, and is designed to allow us (and you!) to track sales generated by those you refer. At the end of the month, you’ll get to see a report that outlines the sales and generates a commission payment of 20%! (So, do the math….Uncle Joe buys $100 dollars of products, and you earn $20. It’s a great way to let our supplements “supplement” your income, particularly during this uncertain economic times.) It’s also a great way for us to say thank you for your dedication and commitment to sharing your experiences with the work of Dr. Peter D’Adamo and the Blood Type and GenoType diets. To learn more about the ShareRight Partners Program or to sign up, go to www.4yourtype.com/shareright.asp |
Dr. D'Adamo's Press Appearances and Lectures |
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Below is a list of Dr. D’Adamo press appearances and lectures. Dr. D'Adamo's Event Calendar at: http://www.dadamo.com/webcal/webcal.pl
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