Ginseng contains complex carbohydrates, is an anti inflammatory, an anti oxidant, and has anti cancer elements. Notice today that many energy drinks contain Ginseng which is because it is known for creating energy, this was brought to the forefront by the Chinese but Americans have a different plan for Ginseng which is use it for mental lucidity and treating stress. There has been a growing relationship between Ginseng and its ability to strengthen physically as well as mentally and maintain good balance.

It was the Russians who actually made that discovery however the Asians have discovered that Ginseng helps mental improvement, eliminates anemia, and helps prevent diabetes, neurosis, coughs, asthma, and TB. Further they found that it can be very beneficial to the liver and can also reduce the effects significantly of a hangover.

There has been more recent research on Ginseng than on any other herbal supplement, ever. The concern is that many times when people purchase Ginseng at various stores it may have been over processed and therefore not as effective. The best way is to make sure that you are purchasing authentic Ginseng and in order to do that you may have to purchase the Ginseng root. Oddly enough, with all of the research and studies that have been conducted on Ginseng the FDA has yet to endorse it. It is known that people who suffer from high blood pressure, heart disease, bleeding or clotting disorders, or diabetes should not use Ginseng unless they speak with their physician first.

While it is true that Ginseng is most widely recognized as a medicinal herb it is also used quite frequently in teas and in cooking. Most people are aware of the infamous Ginseng tea but many are not aware that Ginseng is sliced and put into soups and often boiled and mashed, added to stir fry dishes, and added to boiling water when making rice. It is much more common for cooking in Chinese, Korean, and Asian foods.

Often Ginseng is used when cooking chicken and mushroom dishes. Many people also use it in desserts for some added zing. It is often used in soups, salads, and even jellies. It seems that most people who enjoy the benefits of Ginseng for cooking are vegetarians but it might be becoming more popular since people are now learning the true benefits of this very popular herb.

Gypsywort is also called Lycopus europaeus; it has no known hazards and usually grows near rivers, streams and ravines. You will likely find this plant from June to September but the seeds are the most ripe between August and October. A unique physical characteristic of this plant is that is has both male and female organs so it self fertile, pollinated by insects and bees. In a survival situation, the root of the Gypsywort could be eaten raw or cooked.

The flowers of this plant are used for astringents and sedatives but also have an iodine property to it that is commonly used for hyperthyroidism. The entire plant has been known to slow and strengthen heart contractions, treat coughs and bleeding from the lungs, and excessive periods, and the leaves are great for cleaning wounds. Heart disturbances and nervousness can be eased by the use of Gypsywort. The part that is rendered for use is the flowering plant itself and the best time to gather these is June - September. It is a sedative, because it reduces the pulse rate in conditions involving an overactive thyroid gland by reducing the activity of iodine. It was once prescribed for hyperthyroidism and related disorders such as Basedow’s disease.

Gypsywort can be purchased at your local herbal supplement store or ordered online and does have some outstanding benefits although not much culinary use. It is a very uncommon and not very often spoken about form of herb. Some use it with aromatherapy and a mixture of many other oils and fragrances. Bugleweed is very closely related to Gypsywort and for medicinal purposes the two are very often closely linked to each other.

The juice of the Bugleweed can also be used as a dye. The two could also be twins in the family of herbs. The rarity of this particular herb in underestimated and often undervalued. With the research that is being done each year on various herbs and their contribution to the medical field maybe one day people will hear more about this herb that remains quite a mystery to most.

Many of the other herbs that can provide similar benefits as the Gypsywort are becoming extinct because they are over harvested and over used so it could be extremely beneficial to utilize much rarer herbs that can often bring forth some of the same benefits as others. Gypsywort just might be one of the herbs that would fall into this category.

Marjoram is a relative to the mint family. You get the most flavors from Marjoram if you use the fresh leaves rather than fried marjoram. One big difference between Oregano and Marjoram is while Oregano tends to prosper in taste the longer it simmers in a sauce or stew, marjoram is the opposite and should be added into the dish as late as possible. Although Marjoram is sweet and mild, it is also at the same time minty and has a hint of citrus. The biggest Marjoram exported in Egypt. Marjoram blends very well with Bay Leaves, pepper, and Juniper. While all vegetables can benefit from a hint of Marjoram, it seems to work best on adding and enhancing the flavor of cabbage and legumes.

Many people find a great benefit from Marjoram in aromatherapy oils. Marjoram is said to have a soothing and warming effect with a spicy and warm scent. This explains why it is so popular with those who enjoy the many benefits of aromatherapy. Many times for aromatherapy oils it will be mixed with lavender, bergamot, and cedar wood. Beyond the great world of aromatherapy Marjoram has many other beneficial uses too as it is used as an analgesic, antiseptic, antispasmodic, and as a diuretic. The many uses of Marjoram include treatment for anxiety, arthritis, bronchitis, bruises, colic, constipation, digestive problems, gas, insomnia, muscle aches and pain, PMS, Rheumatism, sinusitis, and sprains.

Quite often people use Marjoram on a daily basis in various forms. Some prefer it as a tea which has been used throughout history for easing such ailments as hay fever, indigestion, sinus congestion, asthma, stomach upset, headache, dizziness, coughs, colds, and disorders associated with the nervous system. Some even use the tea as a mouthwash. One or two cups of marjoram tea per day have proven to be extremely therapeutic. Marjoram can be made into an ointment or salve by crushing the dried herbs into a paste, adding just a tiny bit of water. This is a common way to treat sprains and Rheumatism. Even still, some will mix the Marjoram into a paste and then into an oil to use for tooth pain or gum issues.

Marjoram should not be ingested internally in a medicinal or herbal form during pregnancy but can be eaten as an herb that is added to food. As you can see, Marjoram is a very essential and beneficial herb that was used in ancient times and is commonly still used today.

The health benefits of black tea could be attributed to compounds contained in the drink. They’re called theaflavins and thearubigens and scientists say they can do more than contribute to the tea’s dark color and distinctive flavor. They also provide the health benefits of black tea which were originally attributed solely to green tea.

But before you start drinking black tea by the buckets, it’s important to remember research on the health benefits of black tea is still in the early stages.

“Although numerous observational studies have examined the relationships between tea consumption and the risks of cardiovascular disease and cancer, there is no conclusive evidence that high intakes of tea are protective in humans,” writes Jane Higden, a research associate with the Linus Pauling Institute, in a recent article.

Check out the numurous herbal tea remedies you can try in our ebook. You won’t be disappointed, and we’re sure you will find one or more recepies that will be extremely useful in your daily lifestyle. Besides at $1.99 to download, the price alone is worth it!

In the investigation, researchers looked at data from a study examining the health benefits of foods that are high in flavonoids. This previous study on phytonutrients with antioxidant benefits became the basis of their own study on the health benefits of black tea.
They knew that while some of the flavonoids are obtained from fruits and vegetables, about seventy percent actually came from black tea. And so based on this fact, they decided to look into the effects of flavonoids in black tea by examining 552 men over a 15-year period.

After the study was finished, the researchers concluded that the flavonoids in black tea helped reduce the production of LDL – the bad cholesterol that can lead to stroke and heart attacks. Furthermore, men who drank over four cups of black tea per day had a significant lower risk of stroke than men who drank only two to three cups per day.

In a separate study at Boston’s School of Medicine, Dr. Joseph Vita also studied the health benefits of black tea and came up with results that corroborated the findings of Netherlands National Institute of Public Health and the Environment.

To arrive at his conclusion, Dr. Vita studied for four months sixty-six men who drank four cups of either black tea or a placebo daily. After four months, Dr. Vita concluded that drinking black tea can help reverse an abnormal functioning of the blood vessels that can contribute to stroke or heart attack.

Information on black tea will tell you that the leaves used are more heavily oxidized than the white, green, and oolong varieties. For this reason, black tea is generally stronger in flavor and emits a more distinctive aroma. In addition, black tea also contains more caffeine than any of its lightly oxidized cousins.

There are several varieties of black tea. Information on black tea will tell you that these varieties are named after the region where they were produced. Like wine, black teas produced in one region have a characteristically different flavor compared to black teas grown in other regions.

The varieties of unblended black tea include:

Lapsang Souchong

Lapsang Souchong was grown originally in Mount Wuyi, Fujian Province in China. Though the tea plant is a warm-weather perennial, growers of Lapsang Souchong believe that the humidity of the mountaintops and the low clouds soothe the tea leaves, producing the best quality black tea.

Information on black tea will tell you that Lapsang Souchong acquires its unique smoky taste, not from the fact that they are grown in a mountain area, but from the drying method used – burning over pine.

Keemun

Produced in Qimen, precinct of Anhui province in central China, Keemun black tea is known for its winey and fruity taste with depth and complexity. Like Lapsang Souchong, this black tea type also has a hint of pine in its flavor and floweriness, but not at all as florid as Darjeeling tea. This information on black tea will tell you that Keemun black tea’s taste is very distinctive and well balanced.

Dian Hong

Used mostly in blends, Dian Hong is gourmet black tea made from the golden tips (or buds) of a young tea plant. Finer teas of this variety have a sweeter taste but gentler aroma. The color is somewhat different from other black teas in that Dian Hong is brassy gold but without any astringency. Information on black tea will tell you that Dian Hong is grown in Yunnan Province in China and is one of the oldest tea types in the world (nearly 1,500 years old).

Ying De Hong

From Guangdong province in China, Ying De Hong was first produced mechanically in 1959. Many people consider it poorer quality compared to other Chinese black tea types, however, if processed correctly, the Ying De Hong could actually yield a cocoa-like aroma that can be very appetizing. Like all black teas, Ying De Hong teas also has a sweet aftertaste.

Assam

From Assam, India, Assam black tea is black tea with a truly "black tea taste" – that is, it is full bodied and strong. Information on black tea will tell you that Assam teas are actually grown at sea level, which might account for its briskness and malty flavor. If you think the astringency is too strong for you, add milk to remove its bite.

Unlike the fermentation done with wines, tea fermentation does not produce alcohol. Instead, enzymes naturally contained in the leaves are released, oxidizing the leaf in the process and turning it brown just like a tea leaf in the fall when it changes color from green to brown.

By increasing heat and high humidity in a process called firing (the leaves are exposed to high temperature over fire or commercial ovens), the fermentation of organic black tea accelerates. As a result of these conditions, it is only a matter of hours before green tea is turned to what is known as organic black tea.

There are several different types of organic black tea. They are called ‘organic’ because they were purely grown organically, without the use of chemical fertilizers or commercial pesticides. The types of organic black tea depend on the name of the region where the Camellia sinensis plant is grown. Below are the top three organic black tea, valued for their rich taste and color.

Keemun

Considered by most to be the finest of Chinese black teas, Keemun organic black tea is actually a style of tea rather than the name of a region. Keemun is grown in many regions of China and Taiwan. Because of its smooth taste and aromatic flavor, Keemun organic black tea is often referred to as the “Burgundy” of teas. Chinese Keemuns are especially rich and flavorful. Higher grades of Keemun are also sweet, fruity, and pleasantly full-bodied with a delicate smoky nuance.

Keemun is great by itself. But if you want a slightly different taste, the tea also goes well with a bit of milk and sugar.

Darjeeling

Named for the Darjeeling province in northeast India, this fine drink is another organic black tea worth trying. Often referred to as the “Champagne of teas,” Darjeeling is praised for its aroma and delicate flavor. Incidentally, the Darjeeling region also produces excellent green and oolong teas – both known for their delicate tastes. The organic black teas are delicately flavorful but still full-bodied and succulent with a wide range of flavors from floral to nutty and sometimes with subtle muscatel notes.

Lapsang Souchong

Another organic black tea from China and Taiwan, Lapsang Souchong is also a style of tea with an intensely strong smoky flavor that many find, if not particularly delicious, then intriguing. The flavor is produced by drying the leaves over a smoldering pine fire. This organic black tea is made from larger leaves that contain lower amounts of caffeine, making it a popular evening drink.

Lapsang Souchong is not for everyone’s palate. If you want to experiment a little with your organic black tea, try some and decide for yourself.

Tea is only second to water as the most commonly consumed beverage in the world. In case you haven’t noticed, this is good news because based on several recent studies, tea actually offers important health benefits.

All tea come from the same plant, called Camellia sinensis. The tea plant is an evergreen perennial that grows in warm weather. For decades, tea made from Camellia sinensis has been studied for their health-improving properties. The first tea to be studied was green tea, which is known for its cancer-fighting benefits. However, recent research shows that any tea – including oolong and black tea – derived from the leaf of the Camellia sinensis plant have similar cancer-fighting properties.

Black tea health benefits owe much to the presence of polyphenols in the leaves of Camellia sinensis. Scientists used to believe that black tea contains little polyphenols, if not, none at all. That’s because the processing method used in black tea, called fermentation or oxidation, causes the polyphenols to react, transforming them into compounds that do not quite have the same health-giving effect as polyphenols. But later research soon dispelled that notion and so, black tea health benefits now include the disease-fighting polyphenols.

Polyphenols are antioxidants that help protect cells from the normal, but damaging physiological process known as “oxidative stress” brought about by the presence of unbalanced oxygen particles called “free radicals.” These free radicals are know to directly cause aging, heart disease, cancer, asthma, rheumatoid arthritis, and various other degenerative diseases. By fighting these free radicals and destroying them, the polyphenols present in black tea help the body cope with oxidative stress.

More sources of black tea health benefits and what a cup or two of black tea can do for you!

Several medical journals have also featured several other black tea health benefits. They declared that tea was a potential heart tonic, cancer blocker, fat buster, immune stimulant, arthritis soother, virus fighter, and cholesterol detoxifier.

“Tea is beating all scientific expectations as the most potent health beverage ever,” says researcher John Weisburger at the American Health Foundation. “The many ways tea can promote health is truly astonishing.”

Here’s what a cup or two of black tea can do for you with its many black tea health benefits:

Save Your Arteries

One of the black tea health benefits is preventing deadly clogging of the arteries. In addition to that, drinking the beverage is also said to reverse poor arterial functioning – a condition that could trigger heart attacks and strokes.

Protect Yourself from Cancer

Tea has long been tied to a lower risk of stomach, colon, and breast cancer. Now, lab studies find that there are certain chemicals with black tea health benefits that could stop or inhibit the growth of cancer cells.

Tames Inflammation

Black tea health benefits also include relieving pain and inflammation due to arthritis. Research at Rutgers said that the anti-cancer compound in black tea can also suppress the Cox-2 gene that triggers inflammation.

We have a great selection of tea remedies and you can have them all for as little as $1.99. See below to get it now.

Researchers found that the benefits of black tea are directly associated with certain chemical compounds that give black tea its characteristic fruity flavor and dark color. These compounds, called theaflavins and theaburigins are polyphenols with antioxidant properties that can help rid the body of harmful free radicals.

In a study done at the American Heart Association in New Orleans, researchers also found that the benefits of black tea may include lowering the risk of heart attack and stroke. According to their findings, certain compounds found in black tea help relax and expand the arteries, thus increasing blood flow to the heart and minimizing clogging of the arteries. The eight-week study on the benefits of black tea involved 50 men and women with coronary artery disease. They drank four cups of either water or tea a day for four weeks. The result was that the group who drank black tea produced more nitric oxide – the chemical released by the body that causes the artery to dilate – which accounted for their arteries to dilate normally.

More on the Benefits of Black Tea here…