kphy

Contrary to popular belief, the kiwifruit (mi hou tao) is not in fact a Kiwi – that is, it is not native to New Zealand. Instead kiwis originated in China, in the Yangtze River region of the country around Zhejiang province.

At the beginning of the 20th century New Zealand missionaries in China brought seeds of the fruit, which they named the Chinese gooseberry, back to New Zealand. It was renamed the \”melonette\”, and then the \”kiwi\” in a bid to avoid tax duties imposed on melons.

Chinese kiwis are larger and more misshapen than their highly bred New Zealand and Californian counterparts, but I would certainly advocate them as they are cheaper, will last longer in your fruit bowl and of course have racked up considerably less food miles. Frankly, I think they are tastier too.

Those of you who pop a daily vitamin C tablet would be better to swap this for a single local kiwi which will provide double your vitamin C quota, along with other beneficial anti-oxidants – beta carotene, lutein and zeaxanthin, all of which help to protect your body from damaging free radicals in the environment.

For the size of the fruit the fiber content is also impressive with two kiwis containing the same amount as a serving of bran flakes. Add a sliced kiwi on top of your morning cereal, or use a blender to make fresh juice sweetening with a little honey if necessary.

For refreshing and healthy frozen desserts, try peeling and slicing kiwis in half, wrapping in cling film and simply freezing. Alternatively blend together kiwis, banana and yoghurt and freeze in lolly trays with sticks.

Kiwi may not seem a natural partner to savory foods but they contain the enzyme actinidin which breaks down protein and therefore acts as a brilliant meat tenderizer.

Mash up one kiwi with a little olive oil, lemon juice and cayenne pepper and use to marinade chunks of chicken for 30 minutes. Then thread alternative chunks of the chicken, firm kiwi and red onion onto skewers and grill. If you wish to avoid flavoring meat with kiwi, simply cut the fruit in half and use it to rub the meat half an hour before cooking.

This same enzyme is capable of digesting protein in a variety of other foods, so make sure that desserts combining kiwis with dairy products are eaten quickly else they may degenerate into a sloppy mess. Kiwi jelly is a definite no-go as the enzyme breaks down gelatin meaning it will never set.

The Chinese approach to the kiwis is pretty straightforward: It tends to be eaten whole, sliced in a fruit salad or juiced. Xi\’an, in Shaanxi province, and the surrounding areas are renowned for their dried kiwi fruit (mi hou tao gan) and these can be found at many market stalls in the city.

Unfortunately vast amounts of sugar seem to be added during the drying process. You can experiment with drying kiwi fruit yourself, and bringing down the additional sugar.

Make a weak sugar syrup, and add one teaspoon of ascorbic acid (vitamin C) per 900ml. Cut the kiwis into thick slices, dip in the syrup and dry in the oven (at 120 C) or in the sun until dry and leathery.

This nutrition-related column is written by Nina Lenton, a qualified dietitian living and working in Beijing. Contact her at nina.lenton@ikang.com.

(China Daily

They say when radishes are on the market, people can forget
pharmacies. Radishes can clear a stuffy nose, ease sore joints,
even help you sober up, writes Zhang Qian.

The array of food available in winter is beguiling and it\’s not
season-bound any more. Despite the tempting choices and varieties,
traditional Chinese medicine (TCM) doctors recommend you base your
choices more on your constitution than your taste buds.

Many people believe that hot (yang) foods like mutton are always
the best choices in winter since they help keep us warm, TCM-wise,
in the cold weather. Though mutton is a favorite in winter, it is
not suitable for everyone, says Dr Zhou Duan, director of the
Internal Medicine Department of Longhua Hospital, attached to
Shanghai University of TCM.

One\’s constitution (hot/cold or yin/yang) should always be the
priority when choosing foods, says Dr Zhou. Most people are
neutral.

Don\’t forget fruits and veggies – pears, oranges, longan, white
radishes and cabbage are especially good for most people.

TCM theory holds that the constitution of a human body is mostly
determined at birth. Some diseases and conditions, like high blood
pressure, may alter the constitution, but the changing weather will
not change it.

\”A \’hot\’ person is extremely sensitive to heat in winter as well
as other seasons, but their condition is less apparent in winter.
That\’s why he or she will find winter more agreeable. It\’s the same
for a \’cold\’ people in summer,\” he says.

\”Therefore, hot people shouldn\’t take too much hot food, even in
winter.\”

Here are some popular and nutritious fruits and vegetables often
eaten in winter. They are suitable for most people.

Fruits

Pear

Dryness is one of the biggest problems in winter. Most people
have dry skin; a dry throat makes you cough; dry bowels can mean
constipation.

Fruits are the best food to relieve dryness in winter.

Pears, a \”cold\” or yin fruit, are the best choice for \”hot\” people,
including those with excessive internal heat and fever.

It can help create saliva, nourish the lungs and relieve thirst
and coughing.

Eating pears is especially good for high blood pressure since
pears dispel internal heat. Pears can help relieve dizziness,
ringing in the ears and rapid heart beat if eaten frequently.

Since pears are \”cold,\” however, people with a poor stomach or
deficient blood should not eat too much.

Sugarcane

Sugarcane is a \”cold\” reinforcing fruit that helps relieve low
blood sugar, vomiting, coughing, thirst, and dry bowels. Yet again,
it is not suitable for \”cold\” people with digestion problems.

Longan and oranges

Though most fruits belong in the \”cold\” classification, there
are exceptions. Longan and oranges are popular \”hot\” fruits in
winter.

Longan has been prescribed as a reinforcing food in winter since
ancient times. It can help nourish the blood and reinforce energy,
promote appetite and benefit the spleen, soothe the nerves and
promote sleep.

It is the best choice for \”cold\” people with deficient energy
and blood; while \”hot\” people with inflammation or phlegm should
not eat them.

Oranges, like pears, also nourish the lungs and relieve
coughing, but they are a \”hot\” fruit for \”cold\” people. They also
help with chronic stomach problems.

Vegetables

Radish

The large white radish has long been called \”little ginseng\” in
China. The old saying goes that \”when radishes come onto the
market, nobody will go to the pharmacies.\”

Radishes can aid digestion, dissolve phlegm, and reinforce
energy. But \”cold\” people shouldn\’t eat too much. And it should not
be eaten together with oranges; ingesting too much of both is said
to cause goiter.

Cabbage

Cabbage is a popular winter vegetable because it\’s high in
nutrition and low in price. Cabbage can relieve constipation and
aid digestion. It is neutral, neither hot nor cold, and suits
everyone.

Herbs

Herbal soup is popular in winter as it is not only tasty but
reinforcing and helps to restore energy for the spring. Yet \”one
soup fits all\” is not practical.

Here are three herbs often used in soup:

Huang qi reinforces energy, yet it is a \”hot\” herb that is not
suitable for \”hot\” people, especially those who are fat and have
excessive internal heat.

Gou qi berries help nourish yin and reinforce kidney function.
But \”cold\” people with stomach pains or loose bowels should avoid
it.

Aweto (cordyceps, worm grass) helps reinforce lungs and kidney,
nourishes yin and lungs. It is neutral, suitable to almost
everyone, but it\’s very expensive.

(Shanghai Daily January 8, 2008)

Just three servings a month of raw broccoli or cabbage can
reduce the risk of bladder cancer by 40 percent. Other studies show
that dark-colored berries can reduce the risk of cancer too, adding
more evidence that shows fruits and vegetables, especially richly
colored varieties, can reduce the risk of cancer, researchers
reported Monday. 

One team of researchers at the Roswell Park Cancer Institute in
Buffalo, New York, surveyed 275 people who had bladder cancer and
825 people without cancer. They studied especially about
cruciferous vegetables such as broccoli and cabbage. These foods
are rich in compounds called isothiocyanates, which are known to
lower cancer risk.

They found that the effects were most in nonsmokers. Compared to
smokers who ate fewer raw cruciferous vegetables, nonsmokers who
ate at least three a month were almost 73 percent less likely to be
in the bladder cancer group.

Among both smokers and nonsmokers, those who ate this minimal
amount of raw veggies had a 40 percent lower risk. Researchers did
not find the same effect for cooked vegetables, because cooking can
reduce 60 to 90 percent of isothiocyanates

A second team of researchers from Roswell Park tested broccoli
sprouts in rats. Dr. Yuesheng Zhang, who led the research, said
that the more rats ate, the less likely they were to develop
bladder cancer. The compounds were processed and excreted within 12
hours of feeding. That suggests the idea that compounds are
protecting the bladder from the inside.

In a third study, a team at The Ohio State University fed
blackberries, sometimes called blackcaps, to patients with
conditions leading to esophageal cancer. Researchers fed 32 grams
of black raspberries to women and 45 grams to men every day for six
months. They found that 58 percent of patients had marked less
damage, and black raspberries are also rich in cancer-fighting
compounds which can help interfere with cancer causing damage.

(Agencies via Xinhua News Agency December 10, 2007)

While tea has long been a favorite drink of the Chinese, in the
last few years, quite a

few tea-flavored drinks are on the market. Supermarket statistics
show that sales of Kangshifu Icy Black Tea, Green Tea or Afternoon
Milk tea are far ahead of other drinks such as juice, water and
bubble drinks. While it\’s wonderful to see the success of this
traditional Chinese drink today, there are also concerns about
choosing the right tea. Here\’s some information about tea.

Most tea related drinks are made by combining tea extracts with
their original recipe, which leads to drinks like milk tea, and
tea-flavored juice. A way of setting the good teas apart from the
bad ones is the tea polyphenol content. National standards say the
minimum tea polyphenol content for tea drinks is 600 milligrams per
liter.

To pick the right tea, consumers need to know the tea first.
Ordinary tea contains the following beneficial elements:

1 Alkaloid: It can help refresh the mind, boost the heart,
eliminate toxins, relieve inflammation and get rid of hangover
discomfort.

2 Tea polyphenol: It protects people from radioactive material,
counter arteriosclerosis and activate capillaries.

3 Vitamins and fluoride: Various vitamins enhance the effect of
alkaloid and tea polyphenol. Abundant fluoride is good for
teeth.

4 Catechins: This antioxidant can do wonders to the skin by
eliminating pigment residues.

Here\’s a list on how to choose among the different teas:

Different teas in different seasons

As the Chinese saying goes, \”Green tea is for summer, black tea
is for winter and oolong tea works all year around\”, people choose
different teas for the various seasons.

Spring is the season for flower teas, which can lift the spirit
from drowsiness. Winter is a season for black tea whose hot nature
helps protect the body against winter chills.

Summer is a season for green tea. The cooling nature of this tea
can counter summer heat, boost the heart and eliminate toxins. For
those who prefer icy cold drinks and those who have a weak stomach,
oolong tea is recommended over green tea. Barley tea is also a nice
choice in summer as it can eliminate pigment residues on the
skin.

Autumn is a dry season so it\’s good to pick qingcha tea, which
is between black and green tea. Qingcha tea includes oolong and
Tieguanyin, which can boost the secretion of saliva, improve the
lungs and moisturize the skin.

Different teas at different times of the
day

In the morning Green tea: Rich in antioxidants and vitamin C,
green tea can eliminate free radicals in the body and secrete
anti-pressure hormones.

In the afternoon Chrysanthemum tea: It enhances the function of
the liver and relieves the eyes. When combined with medlar or
honey, chrysanthemum tea helps counter depression and anxiety.

In the evening Medlar tea: It\’s rich in Beta-Carotene, vitamin
B1, vitamin C, calcium and iron, as well as enhances the liver and
kidney functions.

When working overtime Cassia seed tea: It\’s good for the brain,
liver, tendons and bones, as well as eyes. And if you suffer from
constipation, have of a cup cassia seed tea after dinner. It\’s
guaranteed to be effective.

After a big meal Pu\’er tea: Most teas boost the metabolism of
fat, and Pu\’er it is the leader in this area. There are some
beneficial elements in the tea to help burn the fat reserves in the
stomach.

Different teas for different people

Office workers: Chrysanthemum tea and green tea

Sport lovers: Oolong tea and black tea

Those averse to sports: Green tea and flower teas

Those exposed to heavy air pollution: Green tea

Smokers and drinkers: Green tea

Meat lovers: Oolong tea

Those suffering constipation: Honey tea

Those wanting to lose fat: Oolong tea, Pu\’er tea and green
tea

Those with a weak spleen and stomach: Oolong tea and flower
teas

Those hoping for longevity: Oolong tea and black tea

(China Daily November 13, 2007)

Research shows that one soya-based drink a day can slash the
amount of fat that accumulates across the stomach.

Abdominal fat is particularly bad for health, raising the risk
of heart attacks and diabetes more than fat found on other parts of
the body.

It is thought that soya, a vegetable protein, somehow interferes
with the processing of excess sugar into fat.

It is believed that soya, a
vegetable protein, interferes with the processing of excess sugar
into fat – helping to flatten out a pot belly.

Previous studies have shown that soya and tofu, a meat
substitute made from soya bean curd, cut the risk of ovarian cancer
and heart disease.

In the latest study, the researchers looked at the effect of
soya supplements on the health of 15 women who had gone through the
menopause.

Nine were asked to drink a 120-calorie soya shake a day, while
six were given a dummy shake to drink.

After three months of daily shakes, there was little difference
in weight between the two groups.

However scans showed a big difference in the amount of fat the
women were carrying around the waist.

While those on the soya shakes had lost abdominal fat during the
course of the study, the other women had put it on, the American
Society for Reproductive Medicine\’s annual conference heard.

The US researchers said the finding could prove particularly
significant in improving the health of older women who often pile
on the pounds after the menopause.

Writing in the journal Fertility and Sterility, they
said: \’Our trial suggests a new dietary option for the prevention
of abdominal adipose tissue gain that occurs after menopause.\’

Dr David Christie, of the University of Alabama at Birmingham
(CORR), who is collaborating with the researchers on other work on
soya, said the shakes contained more soya than people would
normally eat in their diet and supplements would be needed to get
the same effect at home.

He added: \’This was a very small trial with very small
numbers.

\’If it were to hold up in larger numbers it could have much
broader implications in terms of recommending soya to menopausal
women.

\’It may well have a reduced risk of cardiovascular disease or
diabetes.\’

Other recent research showed that a pot belly greatly increases
the risk of heart attacks.

A 12-year-study of more than 100,000 men and women revealed that
waist size is strongly linked health, with those with the biggest
bellies being more than 40 per cent more likely to suffer from
hardening of the arteries, angina and heart attacks than those with
washboard stomachs.

At greatest risk were those who developed a beer gut, while
still young, the US study showed.

(Agencies via China Daily October 31, 2007)

Contrary to popular belief, the kiwifruit (mi hou tao) is not in fact a Kiwi – that is, it is not native to New Zealand. Instead kiwis originated in China, in the Yangtze River region of the country around Zhejiang province.

At the beginning of the 20th century New Zealand missionaries in China brought seeds of the fruit, which they named the Chinese gooseberry, back to New Zealand. It was renamed the \”melonette\”, and then the \”kiwi\” in a bid to avoid tax duties imposed on melons.

Chinese kiwis are larger and more misshapen than their highly bred New Zealand and Californian counterparts, but I would certainly advocate them as they are cheaper, will last longer in your fruit bowl and of course have racked up considerably less food miles. Frankly, I think they are tastier too.

Those of you who pop a daily vitamin C tablet would be better to swap this for a single local kiwi which will provide double your vitamin C quota, along with other beneficial anti-oxidants – beta carotene, lutein and zeaxanthin, all of which help to protect your body from damaging free radicals in the environment.

For the size of the fruit the fiber content is also impressive with two kiwis containing the same amount as a serving of bran flakes. Add a sliced kiwi on top of your morning cereal, or use a blender to make fresh juice sweetening with a little honey if necessary.

For refreshing and healthy frozen desserts, try peeling and slicing kiwis in half, wrapping in cling film and simply freezing. Alternatively blend together kiwis, banana and yoghurt and freeze in lolly trays with sticks.

Kiwi may not seem a natural partner to savory foods but they contain the enzyme actinidin which breaks down protein and therefore acts as a brilliant meat tenderizer.

Mash up one kiwi with a little olive oil, lemon juice and cayenne pepper and use to marinade chunks of chicken for 30 minutes. Then thread alternative chunks of the chicken, firm kiwi and red onion onto skewers and grill. If you wish to avoid flavoring meat with kiwi, simply cut the fruit in half and use it to rub the meat half an hour before cooking.

This same enzyme is capable of digesting protein in a variety of other foods, so make sure that desserts combining kiwis with dairy products are eaten quickly else they may degenerate into a sloppy mess. Kiwi jelly is a definite no-go as the enzyme breaks down gelatin meaning it will never set.

The Chinese approach to the kiwis is pretty straightforward: It tends to be eaten whole, sliced in a fruit salad or juiced. Xi\’an, in Shaanxi province, and the surrounding areas are renowned for their dried kiwi fruit (mi hou tao gan) and these can be found at many market stalls in the city.

Unfortunately vast amounts of sugar seem to be added during the drying process. You can experiment with drying kiwi fruit yourself, and bringing down the additional sugar.

Make a weak sugar syrup, and add one teaspoon of ascorbic acid (vitamin C) per 900ml. Cut the kiwis into thick slices, dip in the syrup and dry in the oven (at 120 C) or in the sun until dry and leathery.

This nutrition-related column is written by Nina Lenton, a qualified dietitian living and working in Beijing. Contact her at nina.lenton@ikang.com.

(China Daily

They say when radishes are on the market, people can forget
pharmacies. Radishes can clear a stuffy nose, ease sore joints,
even help you sober up, writes Zhang Qian.

The array of food available in winter is beguiling and it\’s not
season-bound any more. Despite the tempting choices and varieties,
traditional Chinese medicine (TCM) doctors recommend you base your
choices more on your constitution than your taste buds.

Many people believe that hot (yang) foods like mutton are always
the best choices in winter since they help keep us warm, TCM-wise,
in the cold weather. Though mutton is a favorite in winter, it is
not suitable for everyone, says Dr Zhou Duan, director of the
Internal Medicine Department of Longhua Hospital, attached to
Shanghai University of TCM.

One\’s constitution (hot/cold or yin/yang) should always be the
priority when choosing foods, says Dr Zhou. Most people are
neutral.

Don\’t forget fruits and veggies – pears, oranges, longan, white
radishes and cabbage are especially good for most people.

TCM theory holds that the constitution of a human body is mostly
determined at birth. Some diseases and conditions, like high blood
pressure, may alter the constitution, but the changing weather will
not change it.

\”A \’hot\’ person is extremely sensitive to heat in winter as well
as other seasons, but their condition is less apparent in winter.
That\’s why he or she will find winter more agreeable. It\’s the same
for a \’cold\’ people in summer,\” he says.

\”Therefore, hot people shouldn\’t take too much hot food, even in
winter.\”

Here are some popular and nutritious fruits and vegetables often
eaten in winter. They are suitable for most people.

Fruits

Pear

Dryness is one of the biggest problems in winter. Most people
have dry skin; a dry throat makes you cough; dry bowels can mean
constipation.

Fruits are the best food to relieve dryness in winter.

Pears, a \”cold\” or yin fruit, are the best choice for \”hot\” people,
including those with excessive internal heat and fever.

It can help create saliva, nourish the lungs and relieve thirst
and coughing.

Eating pears is especially good for high blood pressure since
pears dispel internal heat. Pears can help relieve dizziness,
ringing in the ears and rapid heart beat if eaten frequently.

Since pears are \”cold,\” however, people with a poor stomach or
deficient blood should not eat too much.

Sugarcane

Sugarcane is a \”cold\” reinforcing fruit that helps relieve low
blood sugar, vomiting, coughing, thirst, and dry bowels. Yet again,
it is not suitable for \”cold\” people with digestion problems.

Longan and oranges

Though most fruits belong in the \”cold\” classification, there
are exceptions. Longan and oranges are popular \”hot\” fruits in
winter.

Longan has been prescribed as a reinforcing food in winter since
ancient times. It can help nourish the blood and reinforce energy,
promote appetite and benefit the spleen, soothe the nerves and
promote sleep.

It is the best choice for \”cold\” people with deficient energy
and blood; while \”hot\” people with inflammation or phlegm should
not eat them.

Oranges, like pears, also nourish the lungs and relieve
coughing, but they are a \”hot\” fruit for \”cold\” people. They also
help with chronic stomach problems.

Vegetables

Radish

The large white radish has long been called \”little ginseng\” in
China. The old saying goes that \”when radishes come onto the
market, nobody will go to the pharmacies.\”

Radishes can aid digestion, dissolve phlegm, and reinforce
energy. But \”cold\” people shouldn\’t eat too much. And it should not
be eaten together with oranges; ingesting too much of both is said
to cause goiter.

Cabbage

Cabbage is a popular winter vegetable because it\’s high in
nutrition and low in price. Cabbage can relieve constipation and
aid digestion. It is neutral, neither hot nor cold, and suits
everyone.

Herbs

Herbal soup is popular in winter as it is not only tasty but
reinforcing and helps to restore energy for the spring. Yet \”one
soup fits all\” is not practical.

Here are three herbs often used in soup:

Huang qi reinforces energy, yet it is a \”hot\” herb that is not
suitable for \”hot\” people, especially those who are fat and have
excessive internal heat.

Gou qi berries help nourish yin and reinforce kidney function.
But \”cold\” people with stomach pains or loose bowels should avoid
it.

Aweto (cordyceps, worm grass) helps reinforce lungs and kidney,
nourishes yin and lungs. It is neutral, suitable to almost
everyone, but it\’s very expensive.

(Shanghai Daily January 8, 2008)

Feeling blue? Mung beans, lobster, turkey, asparagus, sunflower seeds, cottage cheese, pineapple, tofu, spinach and bananas could lift your spirits.

A diet high in tryptophan – an amino acid converted by the body into the feel-good chemical serotonin – can improve mood and wellbeing, pediatrician and natural health expert Caroline Longmore said.

The body cannot produce tryptophan so unless we get enough through our diets, we may suffer a deficiency, leading to low serotonin levels which are associated with mood disorders, anxiety, cravings and irritable bowel syndrome (IBS).

\”Following a diet which contains foods rich in naturally occurring serotonin will improve your mood, leaving you energised and in a state of harmony and wellbeing,\” Dr Longmore said.

Mental health experts say while the theory behind tryptophans for improving mood is solid, its use by depressed patients has a chequered history in Australia.

Gordon Parker, from the Black Dog Institute, said tryptophan supplements were widely used before the 1990s but after a number of patients suffered serious side effects from a contaminated batch, they were temporarily taken off the market.

Professor Parker said while some patients strongly believed such supplements were beneficial, scientific evidence was lacking.

\”I would say it\’s something that can be useful for some people but the quality control varies enormously,\” he said.

In her ebook The Serotonin Secret, Dr Longmore claims the best way to get optimum tryptophan levels is through a carefully devised eating plan. She rates dozens of foods for their levels of tryptophan.

Written with Australian-trained medical scientist and naturopath Katrin Hempel, the book has 50 recipes designed to solve serotonin imbalance without drugs. The concept works on the same principle as selective serotonin re-uptake inhibitors (SSRIs), such as popular antidepressant Prozac.

Britain\’s Food and Mood Project recommends eating chicken, sardines, turkey, salmon, fresh tuna, nuts and seeds to boost serotonin levels.

But Associate Professor Michael Baigent, clinical adviser to Beyondblue, said there was only low-level evidence to suggest tryptophans have a medical effect.

(China Daily/Agencies May 16,2008)

While tea has long been a favorite drink of the Chinese, in the
last few years, quite a

few tea-flavored drinks are on the market. Supermarket statistics
show that sales of Kangshifu Icy Black Tea, Green Tea or Afternoon
Milk tea are far ahead of other drinks such as juice, water and
bubble drinks. While it\’s wonderful to see the success of this
traditional Chinese drink today, there are also concerns about
choosing the right tea. Here\’s some information about tea.

Most tea related drinks are made by combining tea extracts with
their original recipe, which leads to drinks like milk tea, and
tea-flavored juice. A way of setting the good teas apart from the
bad ones is the tea polyphenol content. National standards say the
minimum tea polyphenol content for tea drinks is 600 milligrams per
liter.

To pick the right tea, consumers need to know the tea first.
Ordinary tea contains the following beneficial elements:

1 Alkaloid: It can help refresh the mind, boost the heart,
eliminate toxins, relieve inflammation and get rid of hangover
discomfort.

2 Tea polyphenol: It protects people from radioactive material,
counter arteriosclerosis and activate capillaries.

3 Vitamins and fluoride: Various vitamins enhance the effect of
alkaloid and tea polyphenol. Abundant fluoride is good for
teeth.

4 Catechins: This antioxidant can do wonders to the skin by
eliminating pigment residues.

Here\’s a list on how to choose among the different teas:

Different teas in different seasons

As the Chinese saying goes, \”Green tea is for summer, black tea
is for winter and oolong tea works all year around\”, people choose
different teas for the various seasons.

Spring is the season for flower teas, which can lift the spirit
from drowsiness. Winter is a season for black tea whose hot nature
helps protect the body against winter chills.

Summer is a season for green tea. The cooling nature of this tea
can counter summer heat, boost the heart and eliminate toxins. For
those who prefer icy cold drinks and those who have a weak stomach,
oolong tea is recommended over green tea. Barley tea is also a nice
choice in summer as it can eliminate pigment residues on the
skin.

Autumn is a dry season so it\’s good to pick qingcha tea, which
is between black and green tea. Qingcha tea includes oolong and
Tieguanyin, which can boost the secretion of saliva, improve the
lungs and moisturize the skin.

Different teas at different times of the
day

In the morning Green tea: Rich in antioxidants and vitamin C,
green tea can eliminate free radicals in the body and secrete
anti-pressure hormones.

In the afternoon Chrysanthemum tea: It enhances the function of
the liver and relieves the eyes. When combined with medlar or
honey, chrysanthemum tea helps counter depression and anxiety.

In the evening Medlar tea: It\’s rich in Beta-Carotene, vitamin
B1, vitamin C, calcium and iron, as well as enhances the liver and
kidney functions.

When working overtime Cassia seed tea: It\’s good for the brain,
liver, tendons and bones, as well as eyes. And if you suffer from
constipation, have of a cup cassia seed tea after dinner. It\’s
guaranteed to be effective.

After a big meal Pu\’er tea: Most teas boost the metabolism of
fat, and Pu\’er it is the leader in this area. There are some
beneficial elements in the tea to help burn the fat reserves in the
stomach.

Different teas for different people

Office workers: Chrysanthemum tea and green tea

Sport lovers: Oolong tea and black tea

Those averse to sports: Green tea and flower teas

Those exposed to heavy air pollution: Green tea

Smokers and drinkers: Green tea

Meat lovers: Oolong tea

Those suffering constipation: Honey tea

Those wanting to lose fat: Oolong tea, Pu\’er tea and green
tea

Those with a weak spleen and stomach: Oolong tea and flower
teas

Those hoping for longevity: Oolong tea and black tea

(China Daily November 13, 2007)

Just three servings a month of raw broccoli or cabbage can
reduce the risk of bladder cancer by 40 percent. Other studies show
that dark-colored berries can reduce the risk of cancer too, adding
more evidence that shows fruits and vegetables, especially richly
colored varieties, can reduce the risk of cancer, researchers
reported Monday. 

One team of researchers at the Roswell Park Cancer Institute in
Buffalo, New York, surveyed 275 people who had bladder cancer and
825 people without cancer. They studied especially about
cruciferous vegetables such as broccoli and cabbage. These foods
are rich in compounds called isothiocyanates, which are known to
lower cancer risk.

They found that the effects were most in nonsmokers. Compared to
smokers who ate fewer raw cruciferous vegetables, nonsmokers who
ate at least three a month were almost 73 percent less likely to be
in the bladder cancer group.

Among both smokers and nonsmokers, those who ate this minimal
amount of raw veggies had a 40 percent lower risk. Researchers did
not find the same effect for cooked vegetables, because cooking can
reduce 60 to 90 percent of isothiocyanates

A second team of researchers from Roswell Park tested broccoli
sprouts in rats. Dr. Yuesheng Zhang, who led the research, said
that the more rats ate, the less likely they were to develop
bladder cancer. The compounds were processed and excreted within 12
hours of feeding. That suggests the idea that compounds are
protecting the bladder from the inside.

In a third study, a team at The Ohio State University fed
blackberries, sometimes called blackcaps, to patients with
conditions leading to esophageal cancer. Researchers fed 32 grams
of black raspberries to women and 45 grams to men every day for six
months. They found that 58 percent of patients had marked less
damage, and black raspberries are also rich in cancer-fighting
compounds which can help interfere with cancer causing damage.

(Agencies via Xinhua News Agency December 10, 2007)