The Benefit of Lotus Leaf Tea
Wednesday, 13 April 2016
The Benefit of Lotus Leaf Tea The Lotus Leaf Herbal tea can benefit a lot of people who experience many health problems. This can promote digestive and circulatory health. There are many conditions that can be treated, such as diarrhea, hematemesis, hematuria and more. Someone who is experiencing dizziness, fevers or muscle spasms will be
- Published in Nutrition, Uncategorized
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The Benefit of Ginger Tea
Wednesday, 13 April 2016
The Benefit of Ginger Tea This herbal tea has many health benefits provided when it is drank regularly. Ginger has been used to aid in digestive discomfort for many years. It helps to relieve morning sickness for pregnant women and helps to make chemotherapy patients feel better after their treatments. Not only does it help
- Published in Nutrition, The benefit of tea, Uncategorized
The Benefit of Detox Tea
Wednesday, 13 April 2016
Lecharm natural detox tea provides many health benefits with all of the amino acids, organic acids, vitamins and minerals provided. Vitamin C is one very important vitamin that is going to help prevent many illnesses, such as the common cold. There are many mental related symptoms, such as depression or anxiety, that hibiscus can help
- Published in Nutrition, The benefit of tea, Uncategorized
The medicinal and edible raw materials
Thursday, 03 December 2015
The medicinal and edible raw materials: Lotus Leaf Lotus leaf is a kind of aquatic plant which originally grows from the Middle East and Asia. It is used as a traditional Chinese medicine to be the supplement for the digestive and circulatory systems. It is used to treat a variety of diseases, such as hematemesis,
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The medicinal properties of Turkey Tail mushroom
Monday, 20 April 2015
“Turkey Tail” mushroom, Yun zhi, polysaccharide K (PSK), polysaccharide-peptide (PSP), versicolor polysaccharide (VPS) What are the medicinal properties and how is it used? Traditionally, our ancestors boiled mushrooms in water to make a soothing tea. Boiling served several purposes: killing contaminants, softening the flesh, and extracting the rich soluble polysaccharides. The mushrooms — called fruiting
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Trametes(Coriolus ) Versicolor- Turkey Tail Mushroom Helps Fight Cancer
Monday, 20 April 2015
Trametes versicolor (Turkey Tail Mushroom)– also known as Coriolus versicolor and Polyporus versicolor – is a common polypore mushroom found throughout the world. Meaning ‘of several colours’, versicolor reliably describes this mushroom found in different colors. Coriolus versicolor is a mushroom used in traditional Asian herbal remedies (see Chinese Herbal Medicine). Two substances extracted from
- Published in Diet, Nutrition, Uncategorized
Red Dates: The Healthiest Fruit on Earth
Thursday, 05 March 2015
Health benefits of dates Wonderfully delicious, dates are one of the most popular fruits packed with an impressive list of essential nutrients, vitamins, and minerals that are required for normal growth, development and overall well-being. Tonifying Blood (The dates can improve anemia for women.) : Dates are an excellent source of iron, carry 0.90 mg/100
- Published in Nutrition, Uncategorized
Zeaxanthin – most common carotenoid alcohols
Tuesday, 03 March 2015
Goji berries are a source of zeaxanthin, an antioxidant that may protect the eyes from high-energy light waves such as the sun’s ultraviolet rays (along with the carotenoid lutein) Zeaxanthin is one of the most common carotenoid alcohols found in nature. It is important in the xanthophyll cycle. Synthesized in plants and some micro-organisms, it is the
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The Health Benefits of Goji Berries
Tuesday, 03 March 2015
The goji berry, also called the wolfberry, is a bright orange-red berry that comes from a shrub that’s native to China. It have a mild tangy taste that is slightly sweet and sour. The whole, dried berries have a similar shape and chewy texture as raisins. Other names for goji berries are Lycium barbarum, wolfberry, gou qi
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Black Tea
Thursday, 19 February 2015
Black tea is a type of tea that is more oxidized than oolong, green and white teas. All four types are made from leaves of the shrub (or small tree) Camellia sinensis. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved
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