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Green Tea has taken on something of a mystique of late, with its ability to help in the process of lowing weight. In addition to its ability to help in weight loss, green tea has been found to be incredibly diverse as an antioxidant, on par with vitamins such as vitamin C. It's good for your body, helping you to lose weight, but it's also helping to keep your heart and arteries clear.

What specifically does green tea have though that helps so much in the loss of weight? It's known as Epigallocatechin Gallate, or EGCG. You might have heard the acronym lately and that's because it helps the body to actually burn fat. Actual testing has found that those who drink green tea while dieting actually burn more fat than those that don't. More specifically, the fat in the middle, harder to clear out sections of the body tends to burn of first.

The catchins in the tea leaves are the key to that weight loss, and is where the EGCG is found. The more catchins in the tea leaf, the better the chances for extra weight loss. Further studies have linked those catchins to the actual lowering of cholesterol in green tea drinkers.

Preparation

Green tea comes in various types, depending upon the where the green tea is harvested from. While all technically all from the same plant, the region of growth and the location on the plant are key differences in the taste and strength of the green tea you purchase.

Many green teas are pre-measured into bags for you, but even if they are not, brewing it is fairly easy. The ratio is about a teaspoon of tea per cup of water. The brewing itself should never be done with boiling water as it will ruin much of the flavor. Rather, green tea should be brewed with water between 180 and 190 degrees and should only take two to three minutes.

Results

Because of the antioxidants and the EGCG found in green tea, results are something you can expect to occur over a period of time, but to stick with you as well. Natural ingredients such as these help to keep your body ordered and in line. With time, your metabolism will stabilize, with a general feeling of healthiness. Green tea is not a cure all for poor health or being overweight, but when added to a standard weight loss regiment and a sensible diet, it's something that can truly help you feel better.

Does one have to continue drinking green tea in order to keep the weight off?

Unlike many of the more important aspects of weight loss, green tea is not something you must continue to consume. When you make good choices and keep to a sensible diet, your body will remain healthy with or without green tea to support it. However, green tea is not just a way to lose weight. Loaded with antioxidants and EGCG which help to keep the body generally healthier, green tea is something that will always help your body feel better, regardless of your overall health. Your immune system will remain stronger, your metabolism will remain steady and your body will continue burning excess fat to keep you lean and healthy.

There is no reason to ever stop drinking green tea, as it is one of nature's finest compliments to a healthy lifestyle.

What is THAT!" hollered my young daughter when I opened the box we'd just gotten in the mail. Floating in the plastic bag inside was a whitish disk with brownish threads hanging from it that looked more than a bit like a very flat jellyfish.

"That," I said, "is a kombucha...thingie," I finished lamely. How to explain to a child what a symbiotic collection of bacteria and yeast (aka "scoby") is? Because that's what we'd just gotten in the mail, a "thingie" commonly called a kombucha mushroom, even though it's not a mushroom at all.

"It looks like an alien!" yelled my daughter. Maybe it is, added her father. One thing led to another, and we named our scoby Gonzales--Alien Gonzales, get it? Never mind. Suffice it to say that as quickly as we could, we put Gonzales to work in a gallon jar of strong sugared tea on the counter, where a Gonzales descendent has been happily brewing ever since for the last two years.

Why, you may be asking yourself, do you have an alien-like organism floating in a vat of sweet tea in your kitchen? Ah, so that it will turn the tea into kombucha, a drink with both amazing flavor and amazing powers for healing. Or at least so its adherents (and a couple of studies) say.

I'm one of its adherents. When I'm regularly drinking kombucha, my digestion is better, my skin improves and my blood sugar seems more stable. When I first started drinking it, my gray hair even started coming back dark, but that was a passing trend at best. All of this is completely subjective in my case; I have no clear proof that drinking kombucha did any of this definitively and of course Your Mileage May Vary. But I can tell you definitively that kombucha is delicious and cheap to make yourself. You can pay upwards of $3 for a small bottle of it at the health food store, or for the price of five plain old tea bags and a cup of sugar make a big batch of it yourself for pennies a bottle.

Making Kombucha


The first step in brewing kombucha is to obtain a scoby. I bought Gonzales mail order, but here's the thing about scobies: Every time you brew kombucha you get a new one. (That's not actually Gonzales; it's something like Gonzales XXIV.) It should be easy if you live in a larger area to find someone with a spare scoby to give away through Freecycle or Craigslist--heck, just email your friends and I bet you'll turn one up. If, however, you're out in the middle of scoby-less territory, I bought mine at Kombucha.org, which is also a good source of information. You can also try the International Kombucha Exchange, where you'll find people who will give scobies away. When you get your scoby, make sure the person gives you at least a cup of kombucha as well.

Once you have your scoby, you'll want to keep it in the fridge in the kombucha it came in until you're ready to use it. Store it in glass if at all possible; plastic can leach into the kombucha, and metal is reactive with its acids. I have a Corningware container I keep mine in.

To brew your kombucha you need:

* 3 1/2 quarts of filtered water--the chlorine in tap water can hurt your scoby! Filter the water through a Brita or other water filter, let it sit out overnight to let the chlorine evaporate (happy thought, no?) or use bottled water. Doesn't have to be distilled, just non-chlorinated.

* 1 cup regular old white sugar

* 5 regular old black tea bags--you can get as fancy as you like with the tea, but I use garden variety restaurant supply tea bags. Red Rose, Lipton, whatever. AVOID ARTIFICIALLY FLAVORED TEAS like Earl Grey or Constant Comment. If you want to experiment with flavor, try different kinds of tea like green or white, or substitute a bag of herbal or spice tea for one of the black tea bags. I like putting in a bag of Yogi Tea. Just make sure the bulk of the tea is camellia sinensis--the plain old tea plant--in some form.

* A large pot

* A gallon-sized glass jar

* A piece of cloth that will cover the top of the jar

* A rubber band or something similar that is big enough to go over the mouth of the jar

* Your scoby and at least 1/2 cup of leftover kombucha from your last batch

Be sure your hands and equipment are very clean. Bring the water to a boil in the large pot. Once it's come to a boil, turn off the heat, dump in the sugar and add the five tea bags. Set your timer for 15 minutes and take out the tea bags once it goes off. Put the lid on the pot and leave it to cool. I usually leave it overnight.

Once your tea is cool, pour it into the glass jar. Wash your hands well, take up your scoby gently and slide it into the tea. Add at least a half-cup of already-brewed kombucha. If you don't do this, the tea won't be acidic enough and it'll mold. Cover the top with the cloth and fasten the cloth with the rubber band. It's important to put the rubber band on to keep out fruit flies, and the kombucha needs air so don't be tempted to just put a regular lid on. Put the jar in a dark, warm place in your kitchen. I don't go out of my way; I have a hallway pantry where I do all my ferments and it's not especially warm but it is out of the sun. Cooler places mean a longer ferment time, that's all. Forget about your kombucha for at least a week.

After a week, check on your jar. You should see a new scoby forming at the top. If you see green mold, your tea wasn't acidic enough. Take out the scoby and start over. If the mold is just on the tea, not the scoby, you won't have to throw the culture out too, but if it's on the scoby, you're back to square one. This has only happened to me once in two years.

Your kombucha is through brewing when the new "baby" scoby is at least 1/8" thick. You will know in time how long to leave your kombucha on to brew; the longer you leave it, the more sour it gets, and you'll learn how long to leave it to get it just right for your taste. We like it half-sweet half-sour and fizzy.

Oh yes! The fizzy part. Or:

Storing Your Kombucha


Yes, kombucha is naturally carbonated! To keep the carbonation in, I use bottles called EZ Caps. Some imported beers come in bottles like this--Grolsch is one--so if you know any beer connoisseurs see if you can talk them into drinking a case for you and saving the bottles. Freecycle might also be a source for these bottles. If not, you can buy them at most wine and beer brewing supply houses. They're not too expensive and you'd be amazed how handy they are; I don't know what I did without EZ Caps around.

In any event, whatever you decide to do, store your kombucha in glass. Metal is reactive and plastic can leach into the kombucha. If you don't want to use EZ Caps I'd suggest mason jars with plastic lids, but I can't say that it'd keep the fizz in very well. Keep it in the fridge. It stores pretty much indefinitely. Over a long time it may grow a tiny scoby at the top of the bottle, and it may get more sour, so keep that in mind. If it gets too sour, it makes a good vinegar substitute in salad dressings. (DO NOT use it in pickling/canning; it has too variable a pH.)

Drinking Kombucha
Some people find that they're sensitive to kombucha at first; it can give you stomach rumbles and be fairly, uh, cleansing to the bowels shall we say. It's suggested you drink no more than two ounces a day until you know how your body handles it. I have worked up to being able to drink a whole 16 oz. EZ Cap bottle at a go, mostly in the summertime because it's so dang refreshing, with no ill effects, though when I first drank it I did have a bit of a rumbly tummy--not bad, and not at all painful, but my internal flora were definitely adjusting. That's to the good; properly brewed kombucha is one of the best of the probiotics.

But mostly, kombucha tastes great! It's healthy, delicious and cheap. What more could you want from a science project?

The people of China have been drinking tea for more than 5,000 years and have learned a significant amount about loose leaf tea during that time.

The Chinese perfected processing of the Camellia sinensis plant and the development of different types of tea. The also developed the proper infusion methods that guarantee a perfect cup of tea.

Today, many Chinese and other tea drinkers throughout the tea drinking world, utilize multiple infusion of whole tea leafs as a quality, cost effective way to enjoy tea. The concept of multiple infusions means that high quality whole leaf tea is infused with pure water more than once but the resulting tea drink does not loose any flavor or body.

It is truly an economical way to enjoy a quality tea experience and multiple infusions reduce the cost of high quality loose leaf tea dramatically.

What is Required for Multiple Tea Infusions? Multiple infusions of any quality require high quality whole leaf tea and pure water.

High Quality Tea: Whole leaf tea that is raised by a premier tea garden and properly plucked at the most opportune time is a minimum requirement for multiple infusions. After plucking, the tea must be processed by the time honored orthodox method where the integrity of the leaf is maintained.

Teas processed by the mechanized CTC (cut, tear, curl) method used in most tea bags will not support quality multiple infusions. It is impossible to produce multiple infusions from most tea bags or low quality loose leaf tea without suffering significant degrading of taste and body.

Pure Water: Most tap or well water sources today contain contaminants that not only ruin the taste of quality loose leaf tea but are also harmful to your long term health. Many bottled waters are also unfit to produce a quality cup of tea.

When selecting a water to brew tea, try purified water produced by the distillation/oxygenation method that produces purified water with a light fresh taste.

Conclusion: If you enjoy a fine cup of tea and want to get the best value when you purchase tea, look for tea made with the highest quality leaves that are plucked and processed in the orthodox way, This will offer you multiple infusions of your favorite tea and significantly reduce the cost.

Add purified water and your tea drinking satisfaction will be guaranteed. After 5,000 years the Chinese tea drinkers cannot be wrong!

A question that I get a lot through many of my friends and blog visitors is regarding the subject of how they can make their teas more flavorful on their own. I personally have been flavoring my teas on my own for a few years now and have found some very neat tricks to add that extra spice, or that extra dose of sweetness to you're tea. So I'll do the best I can to help out those who seek new and fun ways to flavor they're daily tea!

First off, you need to know what kind of teas to use if you want to draw the most flavor out of them. While there are many different kinds of teas, these three seem to be the best for flavoring:

- Black tea…yep you heard me right, black tea while might seem plain is actually full of flavor that can be brought out of its natural state. Simple loose black tea is best for flavor testing and trying out new ingredients and spices. I recommend this tea above all others because there are no strong or powerful flavors that are already involved or mixed into the blend. It's because of this that you can add just about anything you want to make the brewed tea much more aromatic and flavorful.

- Orange tea is another excellent choice, and this is simply because the citrus flavors it already posses really help to increase the potency of many other spices or sweeteners that can be added. While some spices don't go to well with this combination, many of them do, so I would give this blend a try for sure!

- The very famous green tea is also a top three pick! Green tea already has a wonderful aroma and flavor on its own, so this is definitely a great pick! All you have to do with this tea is increase its flavor, but this tea does not do too well with sharp spices, so watch out for that. A more subtle spice or flavor that has more of an after taste then initial shock is best for this wonderful blend of tea.

Okay, so now that we know the three basic kinds of teas that we should use, what about the spices and flavorings? I would recommend these the most:

- Cinnamon! This one's my favorite because this spice goes well with just about any blend of tea, especially orange or other citrus flavored teas. I would however stay away from green tea with this spice. This spice is also great for the holiday season and winter time, giving that added smell and feel of the holidays!

- Nutmeg! While this spice might seem a bit extreme for tea, don't judge it before you try it! A bit of a sprinkle stirred up with you're tea and you'll be in tea heaven. This is a wonder spice to add to tea, and actually helps bring out the more subtle tastes and aromas in the tea. Just don't go too overboard with this spice…too much will make it almost undrinkable.

- Vanilla Extract is another excellent choice and probably my favorite addition to black tea blends. It really tends to smooth out the flavor of the black teas and has a very subtle sent and taste all on its own. It also leaves a wonderful and very pleasant after taste in your mouth. Just make sure you don't go overboard on this one, or you'll over power the true taste of the tea itself.

In the end, it's all up to you, and while these tips can serve as a foundation for the flavors you want to bring out from your tea, don't let it be a rule book. The most important thing that you should remember is it's all up to you! Mix and match all the spices and flavors that you want, and don't be scared to try new things and experiment, it really is your ball game!

Tea is by far the most popular drink the world has ever known, but where does it come from and how did we as people come about using it to make what we drink today? This alone can be a very lengthy discussion, but since this more of a quick glance into where tea comes from and what it's all about, I'll do my best to keep this short! If you want to find out more information I recommend that you seek it out of course, just make sure that you get the correct and truthful information, so choose you're sources wisely.

It all began long ago, and while we don't know a specific date, evidence points to the discovery of tea at around 2737 B.C in the region where India, China & Myanmar meet. It was in the hot wet mountain jungles of this eastern Himalaya region. It first started being eaten and then drunk by local tribal groups in that area. It was not however limited to drinking or eating alone however, and was used in many medicinal practices of the day. Today tea is still used in certain kinds of medicine and has proven to be beneficial to our health.

It wasn't until 879 however that tea was brought into the western European world by Arab travelers. Tea really took off in Europe as a very popular drink around 1285, and the western world hasn't missed a drop yet. If you haven't already guessed, the British took to tea faster and with more passion then any other culture, so far as tea even set a time of day aside for "tea time"! No one really knows why the British love this drink so much, but most believe it has much to do with the fact they started the tea trade.

Tea was then spread to the United States when it was brought over during the colonial period by the British. Tea was a staple drink even in the early US and was extremely popular. A good example of early American passion for tea is the Boston Tea Party where Americans protested Britain's tax on tea by dumping much of it in the ocean.

Today tea has become the world most popular drink and it doesn't seem to be going anywhere anytime soon. I personally am a huge fan of tea and know many, many others who are as well. The wonderful thing about tea is the ability to infuse just about any flavor one might want, leaving very little room for boredom among tea drinking palates. From its beginning to now, tea has a deep rooted place in out cultures and tastes, and it looks like it will only become more and more popular as time goes one….

This is only a good thing!

The true origins of tea as a beverage are unknown, but it is believed that tea drinking began about 5,000 years ago in China, where the tea plant, Camellia sinensis, is native.

It is perhaps because of this lack of verifiable information on the beginning of tea and tea drinking that a number of legends have sprung up around the creation of tea as a beverage.

The World's First Tea Drinker?

One of the more popular legends of how tea drinking began center around Shennong, who was believed to be an ancient Chinese emperor, herbalist and farmer (in fact, his name means the Divine Farmer).

Shennong was fairly knowledgeable about science in his day and he believed water should be boiled in order to make it safe enough for drinking. While on a journey around 2737 B.C., he stopped briefly to rest. His servants gathered twigs, including those from a tea plant, to make a fire to boil his water in.

A few of the tea leaves from the burning tea twigs floated in the heat from the fire and landed into the pot of boiling water. His curiosity piqued by the discoloration of the boiling water caused by the tea leaves, Shennong decided to try the accidental brew. He apparently enjoyed it, and thus tea the beverage was born. No word on whether Shennong took his tea with sugar and milk, though.

'Wan Tu' Drink Some Tea?

A variation of the Shennong tea legend has an evil, cruel man by the name of Wan Tu as the discoverer of tea. The way this variation goes is that Wan Tu was banished to the southern areas of China because of his despotic temperament.

While there, he too falls prey to falling tea leaves in his pot of boiling water. Wan Tu drinks the tea and, as legend has it, he finds tea so refreshing he becomes a kinder, gentler man.

Instant Tea?

There is another Chinese legend on the discovery of tea, albeit with a twist of Buddhism. This particular legend has it that Bodhidharma, an Indian Buddhist monk famous as the founder of Zen Buddhism, travelled to China. While there, he became so angry at his drowsiness during meditation, he cut off his eyelids and threw them to the ground. His eyelids sprang into tea bushes immediately, thus creating instant tea, in a manner of speaking.

Have you known the health benefits of Green tea?

Have you tried green tea at home or when you go to the Chinese restaurant. Do you like to know more about green tea's health benefits?

Green Tea is a drink made from the dried leaves of the Camellia sinesis plant, a shrub native to Asia. Green Tea has been used in China for around 4000 years. Millions of Chinese people consume green tea on daily basis.

Green Tea contains very powerful antioxidants and among them, Epigallocatechin gallate (EGCG) is the most well-known for its health benefits.

Antioxidants are important in the prevention of cellular damage which is usually responsible for cancer, aging, and other diseases. EGCG is around 100 more powerful than vitamin C and 25 times more effective than vitamin E at DNA from damaging and protecting cells.

Recent researches and studies have shown the benefits of Green Tea. You will see many news articles of Green Tea's health benefits.

Many researches show that Green Tea is beneficial in protecting against cancer, infections including HIV. It also improves the immune system as well. It is also said that it is helpful in rheumatoid arthritis, and heart diseases. Green tea may also be helpful for Alzheimer's disease (most common type of Dementia) as well as Parkinson's disease. Some scientists claim that it is also useful for multiple sclerosis. Many people are using green tea to burn their calories to reduce their weight.

In China and many asian countries including Japan, green tea is usually consumed with meals and it is said that 2-3 glasses of green tea may be helpful for your help. Therefore, if you want to have some glasses of green tea regularly for your health, you may start today.

There are many ways to cook outdoors. And if you ask anyone that loves to prepare their meals this way, you will find many differing opinions as to what is the best way to perform this task. There are probably two main ways to cook outside and that is with the barbecue grill or with a smoker.

Many will explain that using the barbecue grill is the best way. This way of cooking is a great way to prepare a meal in a relatively short time and is normally the first method that is learned by many. Anyone that uses this method will have different opinions as to which is better the wood grill, the propane grill or the charcoal grill.

Those in the other camp will rave about how smoker cooking is the best route. This is a longer method but delivers a very delicious, moist flavorful meal. And, again, those that support this method will be divided as to the best smoker be it gas, wood, or electric.

Both methods have their pros and cons but the one that I prefer is smoker cooking.

What Is A Smoker?

Most cookers do not provide the heat directly to the meat. They are constructed so that the fire is normally in an offset fire chamber. This is so that the heat and smoke will move around and thru the meat indirectly. The food will never come in direct contact with the flame and as such will not get burned. Also, because the meat is not directly over the flame, any juices or oils that may drop will not cause the flame to flare up.

Probably the biggest difference between barbecue cooking and smoker cooking is that the wood is used to generate a flavorful smoke and not just the heat. There are many types of wood that can be used in a smoker. The different types will provide a very different flavor.

One of the most popular wood to use is that of the hickory tree. This creates a heavy, smoky flavor. The smoke created by wood from fruit trees like apple and pecan will generate a lighter, sweeter flavor. Another wood that is used in the southwest is that of the mesquite tree.

If You Are An Impatient Person, Do Not Use A Smoker

If you want a meal that will be ready in a short period of time, smoker cooking is not for you. It is a process that takes more time than it would using the barbecue grill. This is due to the fact that the meat is not placed directly over the heat source. Obviously, the length of time will vary with the type of meat and the temperature in the smoker.

When you are smoking a piece of meat that weighs about 4 pounds this should take more than two hours. On the other hand, cooking the same piece of meat on a barbecue grill may take less than an hour.

What Can You Smoke?

The only limitation as to what you can cook on a smoker is your imagination. Any meat that you can cook on a kitchen stove or a barbecue grill, you can cook on a smoker. You will find many recipes for cooking all kinds of different meats. Some of the more popular dishes include pork ribs, fish, chicken, turkey, and the famous beef brisket.

Along with the different flavors you will get from the different woods, you can change the taste by the use of the meal by the way you season the dish. Another way to enhance the flavor is to place fruit juices in a bowl over the heat source. I have used pineapple and apple juices with some garlic in a bowl to create a very different taste.

There are many ways to cook outdoors. And you will find most cooks will have their favorite way and will argue that their way is best. But, one way that I have found to create fantastic meals is thru the use of smoker cooking.

Lately there has been a lot of talk about green tea and its superior antioxidant abilities or effects. Numerous products are now hitting the shelves from vitamins to nail polish treatments all with hints of green tea advertised all over them. The question though is can green tea really reverse the aging process?

Many scientists and doctors are currently researching this perplexing situation. It is well believed that green tea has antioxidant polyphenols like ECGC that do display the ability to ward off and even retard certain cancers and precancers like actinic keratoses.

I have to say certain cancers because only a few types of cancers have been scientifically tested to date. This is due to the continuously growing astronomical costs of medical research and the fact that this sort of testing takes years before results are accepted as proven. Many stages of research will also be required before much human testing can be done.

From the current research, though we can elucidate that green tea has remarkable antioxidant properties and has been proven to prevent and retard mouth and laryngeal cancers. This is due to the fact that the polyphenols contained in green tea inhibit the free radicals produced by cellular activities and environmental damage (like from UV radiation). These free radicals when left on their own actually cause aging.

Various antioxidants from fruits like Goji and acai berries, blueberries and grapes to black, white and green teas have been found to exhibit excellent abilities in slowing down or stopping the damage caused by these free radicals.

Only one antioxidant, however, has actually been proven to reverse free radical damage, the polyphenols of green tea. Some people say that to experience the great antioxidant and free radical quelshing properties of green tea that one must drink large, copious and unrealistic amounts. This is not true.

In one experiment it was shown that just chewing the leaves has the ability to ward off and reverse or retard oral cancer. In another experiment in Japan a salve was prepared from minced green tea leaves and applied to patients that were burned from radiation exposure. The salve was found to promote healing, reduce scarring and retard cancerous and precancerous cellular growth.

That should be enough to state that green tea does exhibit great antioxidant abilities and that since free radicals are what bring on the aging process that green tea polyphenols like ECGC can inhibit these free radicals and quite possibly inhibit the aging process. There is even a story of a Chinese herbalist whom lived 252 years because they ate Goji berries every day. Goji berries are revered for their high levels of antioxidants.

Now, since this story cannot be proven and is just lore we cannot accept that as fact, but green tea has one of the highest levels of antioxidants of any natural food or supplement and therefore should be seen as a great antioxidant, anti-cancer, and anti-aging treatment with great potential whether it be in the form of hot tea, leaves for chewing, or a salve for exterior application.

In this cancer fighting diet article about green tea, you will discover:

• What is green tea?
  
• Why is green tea a must in your cancer fighting diet?
  
• How much green tea do you need to include in your cancer fighting diet?

What Is Green Tea?

Tea has been drunk for centuries and is one of the most popular drinks in the world.

Green tea is made by drying and steaming fresh tea leaves straight after harvesting.

Green tea is packed full of powerful antioxidant which can help to protect the body from many health conditions such as:

• Cancer
• Coronary Heart Disease
• High Cholesterol
• Hypertension
• Rheumatoid Arthritis.
• Stroke

Green tea is a must in your cancer fighting diet because it is rich in catechin polyphenols especially epigallocatechin gallate (EGCG).

EGCG is an extremely powerful anti-cancer compound. It stops the production of an enzyme called urokinae, which cancer cells need to grow.

EGCG stops cancer cells from growing and kills them without harming healthy tissue.
Green tea can help reduce the risk of developing cancers such as:

• Bladder Cancer
• Breast Cancer
• Colon Cancer
• Pancreas Cancer
• Rectum Cancer
• Skin Cancer
• Stomach Cancer

How Much Green Tea Do You Need To Include In Your Cancer Fighting Diet?

To help prevent cancer, you can drink up to ten cups of green tea a day.

There seems to be a lot of conflicting debate on how many cups of green tea you need to drink per day to protect your health.

Generally, it is believed that seven to ten cups of green tea a day will help to prevent cancer.

So, to sum up...

To protect against cancer, it is best to drink at least seven cups of green tea a day as part of your cancer fighting diet.

It is the catechin polyphenols within green tea that helps to protect you against many types of cancer.

Coffee warmers come in two varieties - commercial, and for home use, and these are usually quite distinguishable by the price tag. However, this line is increasingly being blurred by coffee enthusiasts who have the money and want to replicate the cafe experience in the comfort of their own home. There are warmers that will warm your pot of coffee, and those that will just warm the cup. Some of the cup warmers are designed to be used before the coffee is poured into the cup, others to keep the cup warm whilst you drink it. This article will describe some of the different options available, who they are designed for, and why.

Coffee warmers that warm the whole pot are like the plates that the glass coffee decanter sits on in the brewers. Generally, most homes will not need this if they have a brewer, unless they have a lot of parties where they want the coffee sitting on the table and kept warm for guests. But it could be good for offices, and of course, cafes and restaurants. However, some people who drink a lot of coffee may find this useful to keep a second pot warm. They come in single or double warmers, so it's perfect for those households that have different preferences - perhaps decaf and regular, or flavored varieties and regular. Overall, these are inexpensive items, so worthwhile if you do entertain a lot.

Cup warmers are generally geared to the home market, though there are some important exceptions. There are larger scale warmers that will heat 24 or so cups at a time, and the price tag for these is quite a bit higher. At first glance, these seem like a ridiculous proposition, especially with the price tag. However, they do have an important commercial function. To understand this, knowing a little bit of insider barista information helps.

The nature of the aroma and taste of coffee is such that the temperature of the cups it is served in is important, just as is the temperature at which it is brewed. If you're fortunate enough to find truly good cafes, serving espresso, lattes, flat whites, and cappuccinos, you'll know the difference. I'm afraid Starbucks, Gloria Jean's and those chains don't count! And for American style coffee, these differences don't amount to much.

Cafes keep their cups on the hot coffee maker for good reason. Preparing coffee in a cold cup causes it to lose its' flavor. The crema on the top - crema that is part of the coffee, not relating to the milk foam that is placed on cappuccinos - traps the aromatic molecules in the freshly prepared coffee, and it is these molecules that form part of its' flavor. A cold cup causes the crema to disintegrate, and the result is a slightly bitter coffee. Even a temperature drop of half a degree or less can do this.

These differences are most pronounced for those drinking espresso style coffee - that is, without any milk. But as a milk drinker (soy actually), I can vouch for a noticeable difference in taste in flat whites I've had.

However, these issues usually don't concern home customers. Aficionados will warm their cups with hot water before serving coffee in them. Commercial coffee cup warmers are too expensive, unless perhaps you want to impress your friends!

The most popular type of coffee warmer most consumers are concerned with are those that keep a cup warm whilst you drink it. These are like smaller versions of the warmers used in catering that keep the glass carafes warm. They serve to keep coffee at a regular temperature, without burning it. And they are quite versatile. They can be used for soups, tea, and hot chocolate as well. Actually, as a tea lover, I think it's not a bad idea...

As tempting as the commercial coffee products are, unless you're committed to the whole set-up - including a professional coffee maker and grinder - they usually aren't worth it for home use. However, one cup coffee warmers are quite inexpensive, and can be a great solution for those that drink a lot of coffee - or those who drink it at a more leisurely pace. They are also great for work, when interruptions can mean you don't get back to your coffee until it is usually cold.

Well, green tea is rich in polyphenols, especially epigallocatechin gallate or better known as EGCG, which is a powerful anti-oxidant. EGCG is twice as powerful as Resveratrol that's found in wine and grape skins. This is what gives green tea its beneficial effect for the heart and brain.

Studies suggest the green tea can inhibit cancer growth, kill cancer cells, lower LDL cholesterol levels and prevent blood clots.

It's hard to believe that a few cups of green tea could yield so many health benefits. The Chinese must have known about tea's positive attributes since they have been harvesting and drinking it for over 4700 years.

The only possible caution is that tea does contain caffeine. It's not believed to be too significant though since the caffeine content is lower than coffee, about 1/3. Tea also contains L-theanine, an amino acid, that helps relax you. Tea helps to give you an "alert relax" state.

Some suggest that the fluoride content in some teas may be harmful for your health, but since its natural fluoride, instead of a byproduct like what's in our drinking water, it should be safer.

There are primarily four types of tea that originate from the same plant, Camellia sinensis, an evergreen tree. These are:

Black tea, which is probably the most common, located in supermarkets. They are allowed to oxidize, causing the leaves to darken and giving the tea a more robust flavor. Think of oxidation as when an apple you bite into sits a while turns brown.

Black tea was invented in China as a way to keep it fresh as it was exported great distances.

Oolong tea leaves are semi-oxidized, resulting in a blend between green and black tea.

White tea comes from the youngest tea leaves and is protected from the sun. It's not oxidized and has a delicate flavor. It's more fragile than other teas and could lose some of its health properties if it isn't brewed right.

Green tea is not oxidized and has a refreshing subtle taste. Green tea is high in Anti-oxidants such as EGCG. Green tea is known for its many health benefits and is probably the best to consume. Many recommend green tea as the "Tea of Choice".

Here are some benefits of drinking green tea:

• Protects against Cancer
• Protects the Heart
• Lowers LDL Cholesterol
• Arthritis
• Infection
• Immune functions
• Protects the Liver
• Protects Teeth
• Mental Alertness
• Lowers Stress Hormones
• May help prevent HIV
• Reduces Blood Pressure
• Weight Loss

If you want to brew a great cup of tea, start with a good quality organic tea, preferably green tea.

Many tea drinkers are turning their attention to chai tea. Tea refers to the twigs, leaves and buds of the tea bush or Camellia sinensis. These tea plant parts are processed for sale, and tea is brewed by soaking them in hot water for a period of time.

Chai is the word for tea in Chinese, as well as in many Middle Eastern and South Asian countries. Although the correct reference is "chai," many Westerners combine "chai" with "tea" in a somewhat redundant term. If the listener does not know what "chai" means, however, the combination of "chai" and "tea" together is a helpful reminder.

In India, there is a twist on the chai preparation. A popular recipe is called masala chai, or spiced tea. The spice mixture called chai masala is sold for making this popular tea. Debates exist on whether chai alone, or masala chai, is the most popular inside India. What is important, however, is that the method of chai preparation is more similar to a coffee latte than a traditional steeped tea.

Tea made in the chai style can be described as a thick, spiced milk tea. Ingredients begin with a rich black tea leaf. A heavy milk is added, although this can be replaced by soy milk for those with vegan beliefs or lactose intolerance. The mixture of spices is added next. The preparation is finished with a powdered or liquid sweetener.

Chai preparations use a strong black tea, so that the spices do not overpower the flavor. Assam is one such tea, as is gunpowder tea. Sometimes herbal infusions (called tisanes) such as yerba mate and rooibos are added, although these seem to be Western innovations in the chai recipe.

The chai sweetener can be as simple as plain table sugar. Sometimes unprocessed sugar is used. Liquid sweeteners such as honey, molasses, and even flavored syrups are also used. Due to the strength of the tea and the correspondingly strong spices, large amounts of sweetener are used in the tea preparation.

Spices are the heart of making chai. The taste has been described as "bracing," which is quite different from the calming and soothing adjectives normally associated with hot tea. Chai mixes can include such potent spices as cloves, cinnamon, ginger, and cardamom. Some chai brews are made from green tea, and actually include black pepper!

Chai recipes vary greatly around the world. However, it should not be very difficult to find a good chai spice mix nearby. To begin, boil water with the sugar and spices. Add the tea and the milk (or similar substitute). Simmer for several minutes, strain the mix to removed particles, and enjoy. Your first cup of chai tea might just be the end of your regular tea drinking habit.

I get so pumped every year around this time to watch two deserving teams go head to head to prove who the best team is. This year is a little different. This year the Chicago Bears are in the Super Bowl and I finally get to celebrate the fact that I have never lived in a state where my state's team gets to go to the Super Bowl, until now. I can only image how insane Chicago is going to be during and after this game.

In all reality, it doesn't matter if you live in Indiana or Illinois. Last year more than 130 million Americans were sitting and screaming at a TV somewhere watching the Super Bowl. And if you think that's a lot, globally there were around 800 million fans who tuned in to watch it. Out of the top 10 most watched television shows; the Super Bowl takes in nine of those ten slots. So obviously, this is a pretty big thing going on and a big day to host your very own Super Bowl party!

Super Bowl parties are always the best when it comes to eating loads of food, slamming back a few beers and celebrating with friends while your favorite team knocks heads with the opposing team. Oh, and we can't forget the Super Bowl commercials, which cost advertisers millions of dollars to air just for that day. Unfortunately, in my opinion, the commercials have been slacking the past few years. But who cares, we have football and that is what's most important here.

So, how do you go about hosting the best Super Bowl party? Below I have some great tips and recipes to get you started.

First off, Super Bowl parties aren't something formal. This is a laid back, stress free day when most Americans are sitting in someone's living room watching television, snacking and drinking. For the majority of us, we will even be dressed in our favorite team's colors. So, you are going to want to make this an informal, fun party.

There are three important things you need to keep in mind when you are planning your Super Bowl party. First thing is the size and location of your television. Don't volunteer to host this party if your TV isn't at least 30 inches in size. You also are going to want to place your TV in a location where everyone can see it. Make sure you have enough seating around the TV so no one misses a catch, throw, kick or a touchdown during the big game.

The next thing you need to think about is what time you want your guests to show up for the big game. You are going to want them there at least an hour or so before the game so you and everyone can watch the pre-game activities.

And the last thing (which is just as important) is what type of food you will have. You want to make sure the food you serve will be something that isn't messy considering there might be some rough housing taking place. Finger foods are your best bet in this situation. Below are some easy, non-messy appetizers that I have found for you.

** Boilermaker Tailgate Chili **


Every Super Bowl party should have a big pot of chili for everyone to snack on. Here is a great recipe that is packed full of spices, veggies, meat and flavors.

Ingredients

2 lb. ground beef chuck


1 lb. bulk Italian sausage


3 15 oz. cans chili beans, drained


1 15 oz. can chili beans in spicy sauce


1 Tbs. minced garlic


1 Tbs. dried oregano


2 tsp. hot pepper sauce (e.g. Tabasco(TM))


1 tsp. dried basil


1 tsp. salt


1 tsp. ground black pepper


1 tsp. cayenne pepper


1 tsp. paprika


1 tsp. white sugar


1 10 1/2 oz. bag corn chips such as Fritos


1 8 oz. pkg. shredded Cheddar cheese

Directions

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer.

Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese

Yield: 10 servings

** Easy Guacamole **


The best thing about guacamole is that it is a healthy and delicious dip to serve at any party. Since you are going to be busy setting up for your Super Bowl party, I have found an easy way to make this fabulous dip.

Ingredients

2 avocados


1 small onion, finely chopped


1 clove garlic, minced


1 ripe tomato, chopped


1 lime, juiced


salt and pepper to taste

Directions

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Yield: 16 Servings

** Homemade Pizza **


Since it is one of the biggest party days I am assuming that most pizza places are going to be overwhelmed with calls for delivery. So instead of waiting an hour or longer for pizza, why not make your own? Here is a fun and simple recipe to follow. Once you make this just cut into tiny one serving squares for everyone so it won't be as messy as it could be.

Crust:


1 C. flat beer


2 Tbs. butter or margarine


2 Tbs. sugar


1 tsp. salt


2 1/2 C. all-purpose flour


1 pkg. active dry yeast (2-1/4 tsp.)

Sauce


1 15 oz. can tomato puree


1/2 tsp. salt


1/4 tsp. pepper


1/4 tsp. garlic powder


1/4 tsp. dried basil


1/4 tsp. dried oregano


1/4 tsp. ground thyme

Toppings:


1 C. shredded mozzarella


1 C. shredded cheddar


Choice of toppings: pepperoni, ham, sausage, peppers, onions, mushrooms, pineapple, Parmesan cheese, red pepper flakes, etc.

Directions

For crust, use bread machine set on dough setting, adding ingredients to pan in order listed. Or, dissolve yeast in warm beer (105 - 115 degrees). Add butter, sugar, salt, and flour. Mix until dough forms a ball and cleans sides of bowl. Turn onto floured surface and knead for 2 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough.

For sauce, combine all ingredients in a saucepan over medium heat. When the sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat and let cool until ready to use on pizza. (Store leftover sauce in refrigerator)

Sprinkle 14" pizza pan with cornmeal. Turn dough out on floured surface. Roll or press in prepared pie pan, forming a collar around the edge. Brush lightly with olive oil. Cover dough; let stand 15 minutes. Spread sauce on dough. Sprinkle three-quarters of the cheeses evenly over top. Top with desired toppings. Sprinkle remaining cheeses over top. Bake at 400 degrees for 25 minutes or until done and crust is crispy on the outside.

Yield: 1 14" pizza

** BLT Bites **


These are very simple to make and are a hit with both the males and females. Just make sure you make enough for everyone to have seconds or thirds.

Ingredients

16 to 20 cherry tomatoes


1 lb. bacon, cooked and crumbled


1//2 C. mayonnaise or salad dressing


1/3 C. chopped green onions


3 Tbs. grated Parmesan cheese


2 Tbs. snipped fresh parsley

Directions

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients.

Yield: 16 – 20 servings

** Buffalo Chicken Dip **


I don't recommend serving your guests buffalo wings for this type of party. I know I may sound crazy but think about the mess it could make all over your floor and couches. Try to substitute the real thing for this delicious dip.

Ingredients

12 oz. cooked chicken, shredded


2 (8 oz.) packages cream cheese, softened


1 C. ranch dressing


3/4 C. Frank's Hot Sauce


1 C. shredded cheddar cheese


Frito Scoops

Directions

Mix together chicken and hot sauce. Let set for 30 minutes. Meanwhile beat cream cheese and ranch dressing. Fold in shredded chicken. Spread mixture into pie plate sprayed with Pam. Bake at 350 F for 15 minutes. Add cheddar to top and bake an additional 10-15 minutes. Serve hot with Frito Scoops

As for beverages, this is more of a beer drinking party so I wouldn't be too concerned about making cocktails. Either you can supply the beer or have your guests bring their own. Just make sure either way; you have plenty of room to keep the beer cold. If you live in a state that is going through the cold of winter, you can always put the cases of beer outside.

For more recipes, menu ideas and more, check out our Super Bowl Sunday article in our Holiday Traditions section of Recipe4Living and for more party idea's check out Sarah's Party Guide in our A Dash of Fun section.