Vitamin Information Center

ORGANIC MILK has been found to be a valuable dietary source of vitamins and antioxidants, almost next in effectiveness to fruits and vegetables.

Higher vitamins and nutrients in organic milk

A recent research conducted by the Danish Institute of Agricultural Sciences and the University of Newcastle has revealed that organic milk is 50 per cent higher in the alpha tocopherol compound of Vitamin E, 75 percent higher in beta carotene, which is used by our bodies to convert to vitamin A, and has almost three times higher antioxidants (lutein and zeaxanthine) than non organic cow milk.

The report also stated that organic milk contains higher levels of omega three essential fatty acids. This is mainly because organic cows are not only pastured grazed, but are also fed with more quantity of red clover than conventional cows. Red clover contains large amount of omega three which ultimately reaches us through the organic milk.

Another research from the University of Liverpool showed that organic milk contains 68 per cent more omega three essential fatty acids. Omega three deficiencies has been the major cause of various health problems such as heart disease, inflammations (in skin diseases such as eczema), cancer, arthritis, etc.

Powerful antioxidants in organic milk

Both beta-carotene and Alpha tocopherol, the most active of vitamin E compounds, function as powerful antioxidants. While the former helps reduce the risk of developing cancer, the other counters the harm caused by free radicals, which cause ageing. Beta-carotene is useful for strong eyesight, greater resistance to infections, good skin, bone growth, tooth development, reproduction and gene expression. Major studies have found that these nutrients don’t have much value, if taken as supplements, instead of directly from food items.

Lutein and zeaxanthine antioxidants, which are vitamins in the vitamin A category, help prevent cataracts, macular degeneration (deteriorating eye sight as we age) and atherosclerosis (when the blood vessels block up). Women get 17.5 per cent of the required intake of vitamin E and men 14 percent by drinking a pint of organic milk a day. A pint of milk also provides the same quantity of beta-carotene as a portion of some vegetables such as Brussels sprouts.

Benefits from meeting organic requirements

Grass or grain, feed for organic farm cows has to be grown without pesticides. Cows reared in organic farms and fed on a rich diet of forage, fresh grass and clover, develop to become healthier. It is mandatory for United State Development Agriculture (USDA) organic labeled milk to come from cows that has not been treated with bovine growth hormone (BGH) to increase milk production.

Another vital requirement for organic cows is that they must have access to pastures. Studies have found that organic milk has more Conjugated Linoleic Acid (CLA). CLA promotes metabolic rate, immunity to diseases and muscle growth, and at the same time, brings down abdominal fat, cholesterol, and allergic reactions. Cows that are grazed on pastures have been found to produce 500 per cent more CLA in its milk than cows that are fed fodder. There has been increased in the interest of organic milk after recent research on animals showed that CLA is beneficial in cancer treatment.

Non-organic cows

The research found no additional nutritional benefits in non-organic cows. Such cows are fed on a cheaper diet, high in energy rich concentrates to increase milk yields. Non-organic farmers also freely use GM cattle feed, urea and solvent extracted feeds and waste from food factories.

Tea not only helps fight several cancers and cardiovascular diseases but also relieves headaches and provides a calm mental state.

Botanical: Camellia thea
Family: N.O. Camelliaceae
Synonym: Thea sinensis (Sims). Thea Veridis. Thea bohea. Thea stricta Jassamica. Camellia theifera (Griff.).

Habitat:

For thousands of years Tea has been cultivated in Asia especially in Assam, Ceylon, Japan and Java.

Description:

Tea is a small evergreen shrub which grows 2 to 3 meters tall and has dark green, lanceolate or elliptical leaves.

It is noteworthy that the processing degree determines whether tea will be green, black or red.

Green tea is the least processed and is simply steamed quickly before packaging. Black and red teas are partially dried, crushed and fermented.

Part Used Medicinally:

Dried leaf.

Constituents:

Tea consists of caffeine (theine), tannin (10 to 20 percent gallotannic acid), boheic acid, volatile oil, aqueous extract, protein wax, resin, ash fluoride, and theophylline.

Tea contains antioxidants known as catechins, which are highly concentrated in white and green teas, while black tea’s oxidative preparation results in a lower concentration.

Tea is a dietary source of important vitamins and minerals. It contains carotene (a precursor to vitamin A), Thiamin (vitamin B1), Riboflavin (vitamin B2), Nicotinic acid, Pantothenic acid, Ascorbic acid (vitamin C), vitamin B6, Folic acid, Manganese, Potassium, and Fluoride.

Tea virtually has no calories, and half the amount of caffeine found in an equally sized cup of coffee.

Medicinal Uses:

Tea is believed to have stimulant and astringent properties. Its’ simulative property is useful for treating tumors, abscesses, bladder ailments and lethargy.

Because of its high L-theanine content, tea affects the brain’s neurotransmitters and increases alpha brain-wave activity, resulting in a calmer, yet more alert, state of mind. It is also effective in alleviating neuralgic headaches.

Tea, in any type, contains polyphenols, which give tea its antioxidant properties. These compounds help protect the body from free radical damage.

Tea has anti-cancer properties and can help reduce the risk of gastric, esophageal, ovarian and skin cancers. White tea has the highest anti-cancer properties.

Tea polyphenols also prevent blood clotting and lower the blood pressure as well as cholesterol levels. As a result, drinking tea lowers the risk of heart attacks.

Tea inhibits the growth of bacteria that cause halitosis.

Tea boosts the body’s immune system response to infection.

Drinking tea helps delay Alzheimer’s disease and reduces mortality risks by 44 percent.

In the case of heart disease, the antioxidants in tea prevent death from a second heart attack by relaxing blood vessels and allowing blood to flow more easily, lowering blood pressure and reducing the stress on the heart.

Tea also contains fluoride, which benefits the teeth and its bacteria killing properties help control halitosis and plaque formation.

Drinking tea regularly can produce stronger bones. Those who drank tea on a regular basis for 10 or more years have higher-bone mineral density in their spines.

Tea helps prevent flu and fights allergies especially sneeze-starting allergens, including pollen, pet dander, and dust.

It also results in longevity and slows aging. Oolong tea is believed to possess the highest anti-aging properties.

Drinking hot tea lowers the risk of certain skin cancers.

White Tea

White tea has more powerful anti-cancer qualities compared to other types of tea and helps fight viruses and bacteria

Green Tea

Green tea is helpful in preventing atherosclerosis, rheumatoid arthritis, cancer, diabetes, liver disease, autoimmune disorders, cardiovascular diseases, and halitosis.

Green tea can help prevent tooth decay and food poisoning. It can also kill the bacteria resulting in dental plaque.

Drinking tea can be a prophylactic for arthritis and helps arthritis patients by reducing the inflammation and slowing cartilage breakdown.

Drinking five cups or more of green tea daily lowers the risk of breast cancer recurrences; it also slows the spread of the disease.

Green tea is an effective compound in skin care.

Drinking green tea lowers the risk of developing neurodegenerative and cognitive disorders. A cup of green tea containing 15 and 50 mg of caffeine has several cognitive benefits. It reduces the risk of Parkinson’s disease by improving short-term memory.

Green tea lowers LDL cholesterol levels. It reduces the risk of cardiovascular diseases and stroke.

Green tea increases metabolic rates and speeds up fat oxidation. It also raises thermogenesis (the rate at which calories are burned), and hence increases energy expenditure.

Its high caffeine content can help healthy weight loss, alleviating the duration and severity of headaches and treating asthma symptoms.

Green tea, rich in epigallocatechin gallate (EGCG), inhibits HIV virus binding and is used as a complementary therapy for HIV patients.

Its high content of oxalate also inhibits HIV and other infections by using the free iron and chelating zinc, a crucial nutrient for HIV.

The polyphenols in green tea are effective in preventing intestinal inflammation or IBD.

Black Tea

Drinking black tea lowers stress hormone levels.

Drinking a cup of black tea daily limits iron absorption and can help stop damages due to iron excess in individuals suffering from hemochromatosis.

Black tea can lowers bad cholesterol levels. It is also effective in suppressing bacterial growth in the mouth responsible for oral cavities and gum diseases.

Tea made from loose leaves has more antioxidants than tea bags, which tend to have low quality, powdered leaves.

Caution

Drinking moderate amounts of tea is harmless in healthy individuals but in excessive quantities, it will produce unpleasant nervous and dyspeptic symptoms, the green variety being decidedly more harmful.

Tea can impair the body’s ability to absorb iron; as a result, individuals at risk of anemia should avoid drinking tea around mealtime.

Diluting tea with milk also dilutes the benefits, therefore, it is better to consume tea black.

PKH/FH/HGH