Chasing Rainbows

The Healing Power of Tea

Sometimes a steaming cup of tea is more than a beverage, it's a full healing experience.  I have read and heard about the so-called healing power of various teas, so I did a little research and found the following article that explains some of the different effects that various teas can have on our bodies.

Tea isn't a casual drink; it requires the careful choice of the best leaves, the patience to wait for water to come to the right temperature, the knowledge of how long to steep, and the time to let the wisps of steam warm your face as you savor every sip. In places from Buddhist monasteries to English parlors, tea has also long been recognized for its healing properties, from the antioxidants in green and white tea to the restorative properties of various herbal blends.

Black Tea

Black tea is what most people envision when they think generally about "tea." Its most popular incarnations come from India (Assam, Darjeeling), Sri Lanka (Ceylon), and China (Lapsang souchong), and some of the world's favorite teas, including Earl Grey and English Breakfast, are blends of black teas. Black tea has the highest caffeine content of the major types of tea, though it still only has half the caffeine of coffee. It is best enjoyed with a hint of sugar or honey, and a bit of lemon or milk.

Black tea is fermented, meaning that freshly-picked tea leaves are allowed to oxidize and develop deep flavors. This fermentation process alters the antioxidants that are naturally found in tea leaves, which are called flavonoids. The flavonoids found in black tea are more complex than those found in less processed teas, but in any kind of tea, antioxidants are believed to have health benefits including cancer prevention, cholesterol reduction, and protection against stroke and heart attack. Black tea also is rich in manganese and potassium, and it contains some B-vitamins.

Green Tea

Green tea is considered a "pure" tea, meaning it doesn't undergo an oxidation process. Most green teas are grown in Japan or China. Its health benefits are manifold. Although green tea naturally contains caffeine, one mug's worth contains less than a fourth as much as the average cup of coffee. For people trying to cut their caffeine consumption, switching from coffee to green tea is a very healthy alternative. Scientists have shown a correlation between green tea consumption and reduced cancer risk, weight loss, and improved heart health. Green tea also possesses a small amount of natural fluoride, an element which strengthens bones. And anyone who has ever had a sore throat can definitely attest to the soothing power of green tea with honey in it.

White Tea

Unlike other kinds of tea, dried white tea will contain buds or 'young' tea leaves, making for a distinct flavor. Because of its light and delicate flavor, white tea tastes best without any sugar, honey, or other extras added to it. Studies have shown that white tea contains antiviral and antibacterial qualities, which make it helpful in fighting against disease--so if you think you're coming down with a cold, white tea is a great way to feel better. In addition, people who consume white tea tend to have lower blood pressure, higher amounts of 'good' cholesterol, and even better skin (the antioxidants in white tea are able to 'attack' free radicals, which harm your skin and cause it to age faster).

Red (Rooibos) Tea

Rooibos tea, which is also known as "red bush," is not technically tea, but an herbal brew made from fermented leaves of a native South African plant. Rooibos and its cousin Honeybush are gaining popularity in the United States because of their plentiful health benefits, high levels of antioxidants, low tanin content, and no caffeine--not to mention its slight natural sweetness and refreshing flavor (adding honey enhances this characteristic).

The healing properties of rooibos include using it as a treatment for skin ailments, as an immune system booster, a way to slow the aging process, and a remedy for conditions from insomnia to headaches to anxiety. Also, rooibos does not contain oxalic acid, the compound found in some other types of tea that can cause kidney stones.

Herbal Tea

Like red tea, herbal tea is not actually tea; it is composed of the dried leaves of a wide variety of herbs that are prized for their unique flavors as well as their healthful benefits. Entirely caffeine-free, and often requiring no sweetener or flavor enhancer, herbal tea is a gentle and soothing way to take tea according to what one's body and soul needs at any given moment.

The health benefits of herbal tea depend on the herb being steeped. Camomile, linden flower, and lavender teas are all highly calming and can help with sleep issues, peppermint and ginger teas aid digestion and can stave off nausea, lemon balm tea can help soothe a headache, and raspberry leaf tea is thought to bring on labor in late pregnancy, to offer just a few examples of this versatile and beneficial type of tea.

Resource: Beliefnet.com, "The Healing Power of Tea"

Spiritual Foods Quiz

Do you think you know a lot about foods and their traditions?  I found this quiz over at Beliefnet.com.  After you select your responses, click on the bar beneath the quiz.  Have fun!!! From coffee to tofu to chocolate, many everyday edibles that seem to have spiritual connections. How well do you know the foods that take many to a higher plane? Plus: Trying to eat healthy? Try the Seven Super Foods of the Bible.   Q1. Which book says "hot drinks are not for the body or belly"? 1. Mormonism's "Doctrines and Covenants" 2. Rastafarianism's "Kebra Negast" 3. Leviticus 4. Bhagavad Gita Q2. Shojin ryori, a style of cooking introduced to Japan by Buddhist monks, is vegetarian because: 1. The monks were too old to hunt 2. Japanese animist culture believed animals contained gods 3. The monks believed it is wrong to kill 4. Meat was very scarce in Japan at the time Q3. According to Luke's gospel, which food does Christ eat after he is resurrected? 1. Challah 2. Broiled fish 3. Lamb 4. Bread and wine Q4. During the hajj (pilgrimage to Mecca), which animal is slaughtered, cooked and eaten? 1. A lamb 2. A pig 3. A cow 4. An ostrich Q5. When Matthew's gospel says John the Baptist ate "wild honey and locust." What were the locust? 1. Flying insects 2. A form of desert potato 3. Carob pods 4. Salamanders Q6. Gefilte fish, a traditional fish dish that Jews eat on many holidays, literally means: 1. Leftover fish 2. Stuffed fish 3. Burned fish 4. Ugly fish Q7. Pretzels are said to have been invented by European monks in the 600s, their odd shape representing: 1. A child's arms folded in prayer 2. Dough "crossed" on itself to honor the crucifixion 3. The letter "b" for "Beten" ("prayer" in German) 4. The hat worn by monks at the time Q8. Islam's Hallal food laws are similar to: 1. Mormonism's restrictions on sweets 2. Judaism's kosher laws 3. Hinduism's ban on eating beef 4. Catholicism's fasting traditions Q9. Which food do Jews eat on Rosh Hashanah to celebrate the sweetness of the new year? 1. Chocolate babke 2. Sweet cheese blintzes 3. Apples with honey 4. Potato pancakes with applesauce Q10. Presbyterian minister Sylvester Graham invented graham crackers: 1. As a snack to get parishioners through his long sermons 2. As a gift to the young woman he was courting 3. To offset the unhealthy effects of sexual desire 4. As a lure for African tribesmen he met as a missionary

Food and your Mood

Can The Foods You Eat Affect Your Mood?

It is clear that the nutrients we obtain from food enable us to function. But because it is difficult to quantify and measure people’s behavior and feelings in response to specific nutrients, researchers are not sure what effects different nutrients might have on our brains.

Carbohydrates (like bread and pasta) and proteins which contain the amino acid tryptophan (like milk and turkey) are thought to have a calming effect because they stimulate the synthesis of serotonin, a neurotransmitter that is involved in a large number of body functions, including sleep, appetite, learning, hormonal secretions, and immune activity. But, experts argue, the effect these foods have is small, particularly in comparison to the potent drugs that enhance serotonin function in the brain. What science does indicate is that a carbohydrate meal in its simplest form, such as a baked potato or a piece of bread, can have a mild sedative effect on people.

The amino acid tyrosine, on the other hand, may in fact alter mood by improving cognition and performance. Tyrosine is found in protein-rich foods like eggs, beans, and nuts, as well as meat, fish, and dairy products. It is a precursor to the neurotransmitters dopamine, norepinephrine, and epinephrine (adrenaline), which affect brain cells by making you alert and getting you going.

As for why you feel drowsy after Thanksgiving dinner or other such meals, it’s because consuming a lot of calories (of any kind) has a hypnotic effect. Less blood (and therefore, less oxygen) reaches the brain as more blood flows to your stomach and intestines (to aid in digestion).

And, what about fat? Some experts think eating fat releases morphine-like chemicals called endorphins that induce a sense of euphoria. However, the extent to which any differences in behavior or cognition occur with different types of fat from your diet remains a topic of debate.

Cravings: What Do They Mean?

Food cravings, or the strong desire to eat certain foods, are both normal and common. While they vary by culture and individual, generally women tend to crave chocolate, cookies, ice cream, and other sweets, while men prefer salty or meat treats like chips, burgers, french fries, or pizza.

According to some studies, there is a physiologic (versus psychological) basis for cravings. Scientists aren’t sure why, but the fact that women report intense cravings during pre-menstruation suggests that hormones may play a role. Negative feelings, researchers also say, may be relieved by certain foods. Still others argue that having low blood sugar or a nutritional deficiency explains cravings. In addition, some researchers suggest that we are hardwired to seek calorie-dense foods as a survival mechanism (that is, our affinity for high calorie foods comes from an instinct inherited from our ancestors, who needed to store fat so that when food became scarce, they had their bodily stores to live off of).

But, as mentioned above, it is not clear that eating certain foods will improve mood. Also, thoughts and attitudes related to food are influenced not just by the urge to eat certain foods but by many other factors, such as feelings about relationships or work. And, it doesn’t follow that cravings stem from nutritional deficiencies. For example, while chocolate may be a good source of magnesium (a mineral of which many Americans do not consume the recommended daily amounts), other foods like avocados and spinach are better sources and you don’t tend to hear about people craving these foods. Moreover, some self-reported chocolate addicts feel not just pleasure, but guilt after eating chocolate. And of course, some people experience no cravings as all.

To control cravings, don’t deny yourself the foods you wish to eat. Remember, all foods eaten in moderation can fit into a healthful diet.

The Bottom Line

Foods can affect the way we feel, but many factors beyond nutrition play a role in mood. Thus, there’s no need to focus on one type of food versus another. In fact, at most meals, you probably eat a combination of carbohydrate, protein, and fat anyway. And, regardless of how one type of food can affect your mood, chances are if you eating a well-balanced diet, getting enough sleep, and exercising, you’ll feel better.

RESOURCES:

American Dietetic Association
http://www.eatright.org

Nutrition Navigator
http://navigator.tufts.edu

American Psychological Association
http://www.apa.org

 

The History of Pizza

In case you are like me and pizza is one of your favorite foods, the following short history lesson may be of interest to you. Personally, I was never terribly concerned with the history of my favorite food, but I thought "What the heck?"  For me, as long as my pizza has pepperoni, onions, mushrooms, and lots of cheese that's all I care about. 

Like living things, pizza has evolved into its current form very gradually. It bears the mark of many ancient cultures centered around the Mediterranean sea. If you're looking for a simplified review of the history of pizza, try the outline below. Ancient Greeks ate a flat, baked bread with assorted toppings called plankuntos. This flatbread may have been a derivative of something Babylonians ate in earlier centuries.

• While originally thought to be poisonous, Spaniards who had been to Mexico and Peru introduced the tomato to Italy in the 16th century.
• The original mozzarella cheese was made from the milk of Indian water buffalo in the 7th century. It was introduced to Italy in the 18th century.
• The world's first true pizzeria may have been "Antica Pizzeria Port'Alba" which opened in 1830 and is still in business today at Via Port'Alba 18 in Naples.
• Italian and Greek peasants ate earlier forms of pizza for several centuries before it became a hit among aristocracy. In 1889, a Neapolitan named Rafaele Esposito prepared pizza for King Umberto I and Queen Margherita, who apparently loved it.
• An Italian immigrant named Gennaro Lombardi opened the first U.S. pizzeria in 1895 in New York City.
• Pizza is now consumed all over the world, though travelers are often amazed by how different cultures have adapted pizza to their own preferences.

The History of Pizza In Detail

It's kind of silly to talk about anyone "inventing" pizza. Pizza has undergone a very slow process of evolution over the centuries, but it is quite certainly the cultures of the Mediterranean that deserve credit for creating it. Historical records suggest that people in ancient Egypt, Greece and Rome all ate things that are very similar to our modern pizza crust. Ancient Egyptians had a custom of celebrating the Pharaoh's birthday with a flat bread seasoned with herbs, and Herodotus, a Greek historian described Babylonian recipes that are very similar to contemporary pizza crust. The word pizza may be a derivative of the Latin word picea, a word which the Romans used to describe the blackening of bread in an oven.

PREDECESSORS OF PIZZA IN THE MIDDLE AGES

Pizza most clearly took the form that we are now familiar with in pre-Renaissance

Naples, a large city in central Italy. Poor peasants used their limited ingredients (wheat flour, olive oil, lard, cheese and natural herbs) to make a seasoned, flat bread garnished with cheese. Mozzarella cheese was one benefit of an invasion from Asian peoples, who brought the water buffalo to Italy. Today, the best mozzarella cheese is still made from water buffalo milk.

The word pizza, as it is currently spelled, also emerged some time in the Middle Ages. It was used to describe both sweet and salty pies that were becoming increasingly popular among Italian aristocracy.

THE FEARED AMERICAN TOMATO

Europeans returning from Peru and Mexico brought with them what was originally thought to be a very poisonous fruit: the tomato. Precisely how they decided that the tomato was actually edible is unclear, but as Southern Europeans overcame their suspicions, the tomato became enormously popular. Today, of course, the tomato is a crucial component of Mediterranean cuisine, and is still used in most pizza recipes.

NAPLES BECOMES THE PIZZA CAPITOL OF THE WORLD

Naples gradually assumed its reputation as having the finest pizza in Italy throughout the 17th and 18th centuries. In the 19th century, pizza became a popular fast food.

Before pizzerias became very popular, however, street vendors (typically young boys) walked around the city with small tin stoves on their heads, calling out to attract customers. While undoubtedly uncomfortable for these 19th-century delivery boys, this street-vending method made pizza ever-more popular, and paved the way for the opening of the world's first pizzeria.

The world's first true pizzeria, "Antica Pizzeria Port'Alba", opened in 1830 and is still in business today at Via Port'Alba 18 in Naples. Pizzerias in this era usually included a large brick oven, a marble counter where the crust was prepared, and a shelf lined with ingredients. Contemporary Neapolitan pizzerias are prepared in the same way they were 100 years ago. The large brick ovens make the pizzerias uncomfortably hot in every season except winter, but the unique flavor of these brick-oven pizzas is unmatched. Pizzaioli (makers of pizza) often assemble the entire pizza on a marble counter right before the customer's eyes.

Some writers have considered the pizza an invention of the man who is responsible for making it an international phenomenon (but the fact that this man worked in a pizzeria makes it difficult to call him the father of pizza!). In 1889, Rafaele Esposito of the Pizzeria di Pietro e Basta Cosi (now called Pizzeria Brandi) baked pizza especially for the visit of King Umberto I and Queen Margherita. To make the pizza a little more patriotic-looking, Esposito used red tomato sauce, white mozzarella cheese and green basil leaves as toppings. Queen Margherita loved the pizza, and what eventually became Pizza Margherita has since become an international standard. Pizzeria Brandi, now more than 200 years old, still proudly displays a royal thank-you note signed by Galli Camillo, "head of the table of the royal household", dated June 1889.

Neapolitan pizza is still widely regarded as the best in the world, probably because of the fresh ingredients available to Neapolitan pizzerias: herbs, garlic, and tomatoes grown in the rich volcanic ash of Vesuvius, and fresh mozzarella from water buffalo milk.

Today, the Associazione Verace Pizza Napoletana (the Association of True Neapolitan Pizza) maintains strict member guidelines for ingredients, dough, and cooking. This elite organization maintains that pizza dough must be made only with flour, natural yeast or brewers yeast, salt and water. Dough must be kneaded by hand or mixers which do not cause the dough to overheat, and the dough must be punched down and shaped by hand. Also, only wood-burning, bell-shaped brick ovens are permitted in pizzerias that belong to this organization. The pizza must be cooked on the surface of the oven (often made of volcanic stone), and not in any pan or container, with oven temperatures reaching at least 400-430° C (750-800° F). These ovens often have to heat up for hours before the first pizza is cooked.

Take it from "A History of Pizza" Pizza-Pedia.com