Samovar Tea Lounge, a San Fransisco tea house, has created a 16-part video series called “Passage to Peace: Exploring Tea Culture Today”.

Press the image below to watch the trailer for this online series, which aims to show the connection between drinking tea and inner peace.

From Natural News:

(NaturalNews) A non-psychoactive chemical that occurs naturally in the marijuana plant may prevent breast cancer from spreading, according to a study published in the journal Molecular Cancer Therapeutics.

Researchers found that a chemical called cannabidiol (CBD) affects the activity of a gene known as Id-1 in patients with hormone-independent breast cancer.

Because CBD occurs in only very small quantities in the cannabis plant, the researchers do not recommend smoking marijuana as a cancer treatment. To be effective, CBD will either have to be artificially synthesized or extracted and concentrated.

The chemical’s major advantage, according to the researchers, is its apparent non-toxicity.

From the Ethics in Action community:

80% of all textiles, fabrics, clothes, linen, drapes, bed sheets, etc. were made from hemp until the 1820s with the introduction of the cotton gin.

The first Bibles, maps, charts, Betsy Ross’s flag, the first drafts of the Declaration of Independence and the Constitution were made from hemp; U.S. Government Archives.

In 1916, the U.S. Government predicted that by the 1940s all paper would come from hemp and that no more trees need to be cut down. Government studies report that 1 acre of hemp equals 4.1 acres of trees. Plans were in the works to implement such programs.

Hemp, or cannabis, or marijuana was outlawed in 1937 because it threatened the nation-less corporate interests of - William Randolph Hearst ­ and - DuPont. They had to get rid of the competition. - Hearst’s yellow journalism newspaper chain wrote scathing stories about “marijuana” - a word he made up - because he knew no one would believe them about hemp, which George Washington himself grew hemp.

Depression and anxiety are two of the most common mental disabilities afflicting mankind. The current scientific position tells us that the most likely cause of these conditions is a combination of both a genetic predisposition along with acute environmental stress (such as the consumption of harmful junk food, or the ordeals of a divorce). Whatever the actual reasons for a certain episode of melancholy, there are several known brain mechanisms that engage in the regulation of mood, stress, and motivation. I can assume most of us have heard of the infamous neurotransmitters Serotonin, Dopamine, and Norepinephrine. Taking antidepressants (such as Prozac) affect the receptivity of our nerve cells to these molecules, and by doing so these drugs reprogram our brain to behave differently — hopefully, in a more healthy manner.

Recently, other mood-regulating neurotransmitters have been discovered. One of them is Orexin, a peptide which was traditionally mentioned in the field of hunger-regulation. It’s also important in maintaining a state of wakefulness, as can be evidenced by a drug called Modafinil that is used to increase brain levels of Orexin in order to treat people with narcolepsy.

Later this month, a group of researchers in Israel will pronounce the discovery of yet another mood-regulating neurotransmitter. It is called IA (Incensole acetate), and it activates an ion channel named TRPV3. Ion channels are specially-designed proteins that sit on the membrane (the outer layer) of nerve cells, and control the flow of electrically charged particles into and out of the cell — a process that determines whether a certain nerve cell is activated at a certain moment, or not. In other words, molecules (neurotransmitters) that can alter the function of TRPV3 channel change the patterns of our brain activity — and as just mentioned, cutting-edge research from Israel indicates that this pattern of change adjusts the levels of mood and stress.

More specifically, a group of scientists from The College of Judea and Samaria in Ariel, led by Prof. Ester Fride, conducted experiments with the Boswellia plant, which contains the IA molecules. They’ve discovered that this plant does indeed reduce anxiety, without all the pesky side effects of ordinary antidepressants, such as sexual dysfunction and weight gain.

It is interesting to note that the ancient Israelites burnt incense made of the Boswellia plant in the Temple in Jerusalem, since it created a relaxing atmosphere, suited for prayer and rituals. Perhaps as we revert back to ancient remedies, we’ll discover healthier - more organic - solutions to modern maladies.

Picture by Garnet’s Book of Shadows

Indian herbs, including Amaranthus paniculatus (cultiv.), Coccinia indica, and Coriandrum sativum (coriander) may soon be replacing chemical preservatives in many foods. The herbs have high quantities of antioxidants which are known to retard spoilage and “aging” in both foods and human beings as well. Most plants produce some antioxidants, but these herbs appear to have much higher levels and chemicals such as ascorbic acid, flavonoids, phenolics and tannin.

Tests have shown that the high levels of antioxidants in these herbs have a positive effect in people’s bodies and though not completely proven, can be utilized by people who are interested in a “natural” manner to preserve foods as well as to prevent aging.

One of these herbs, known to Westerners as Coriander and to Asians and Middle Easterners as “Cusbara” is very commonly used in households as a food enhancer and a cooking herb. Although the plant’s pungent, almost bitter, taste is not agreeable with many westerners, people living in the Mediterranean regions love it and use the plant in their foods almost every day.

Synthetic antioxidants used in many foods include butylhydroxytoluene (BHY) and Butylhydroxyanisole (BHA), both of which are very common. By using the Indian ideas of utilizing less synthetic and more natural vitamins, the end result may enable foods to be preserved in a healthier manner by using these herbs. Oxidation is a big factor in what causes food products to spoil so quickly. The Amaranthus plant contains high levels of beta carotene, ascorbic acid (Vitamin C) and folates, all of which are excellent anti-oxidants.

The demand for natural antioxidants has resulted in a global market for natural antioxidants that now reaches nearly $ 70 million. Indian herbs have been known to have many curative properties, and high antioxidant levels are just some of the many attributes of Indian herbs. These herbs are found in both fresh and dried versions, and those wishing to preserve food items simply have to add certain amounts of these herbs to the foods. In addition to preserving food, many of these herbs, including Coriander and Amaranthus are used extensively in salads to add a unique, zesty flavor.

Source: Natural News; Picture by Gernot Katzer

The herb Rosemary, or Rosmarinus officinalis in Latin, is often used to complement a number of food dishes. It is a native of Mediterranean regions, and was often mentioned and used in ancient Greek and Roman times as a memory enhancer and as a treatment for certain forms of limb paralysis, it is also mentioned by William Shakespeare in one of his most famous plays, Hamlet. Because of the shrubs’ water holding qualities, it can be easily grown in semi arid climates, and is commonly found in countries like Cyprus, Greece, Syria, Turkey, Lebanon, and Israel.

Rosemary is a perennial shrub that resembles pine or fir branches in both appearance and taste. It contains an ingredient known as Carnosic Acid which helps to protect the brain from damage caused by free radicals, and as a result helps to protect against strokes and neurodegeneration which can bring on conditions like Alzheimer’s disease. Studies made in neuroscience journals show that the carnosic acid found in rosemary helps to protect brain cells from damage caused by free radicals.

Rosemary is also considered to be helpful in preventing breast cancer by blocking an overabundance of estrogen hormone, found to cause breast cancer. Women who have breast cancer are often given carnosic acid to help lower estrogen levels. Due to its strong, evergreen-like odor, rosemary can also be used to rid persons of head lice.

From a nutrient standpoint, rosemary is high in iron, calcium, and vitamin B6.

Consuming too much rosemary, however, can be detrimental, and large quantities should not be eaten by women who are breast feeding, or by those who may be allergic to it. As some people are also allergic to rosemary, it should never be consumed by those who may be allergic to it, as it can result in severe symptoms such as vomiting, spasms, coma, and even death.

Despite any potential health hazards, the benefits of rosemary make it a plant of many uses, especially in the kitchen, where its pine-like taste goes great with both meat and fish dishes, as well as vegetables such as sweet potatoes. It also adds a zest to breakfast omelets.

Picture by Wikimedia

Diabetes, or diabetes mellitus, is a condition in which the body produces too much blood sugar and not enough of the hormone insulin which prevents blood sugars from going too high. Many diabetes sufferers must inject themselves daily with synthetic insulin to enable them to live a near-normal life. Recent research, however, is finding that diabetes can be controlled by a number of natural remedies, in addition to the standard remedies of insulin and special diets.

There are presently more than 20 million Americans suffering from either Type 1 or Type 2 diabetes, and an estimated 6 million more who are not even aware that they may have the condition. The most common symptoms of diabetes include increased thirst and urine extraction, blurred vision and lethargy, and sudden and unexplained weight loss. If not treated properly, diabetes can lead to blindness and kidney failure, loss of limbs due to gangrene, and eventually death.

Although moderate exercise and sugarless diets are recommended to diabetes sufferers, especially those afflicted with what is known as Type 2 diabetes, or the one involving increased blood glucose levels accompanied with lack of natural insulin, the use of a number of natural remedies is now being found to cause improvement to diabetes sufferers. Some of these remedies include fenugreek seed; kelp reduces blood sugar levels; pycnogenol: a powerful antioxidant that is derived from a species of pine tree in France and other European countries. Pycnogenol has been shown to help repair the damage to the eye’s retina caused by too much blood sugar. Other herbal remedies include mulluca root: used to treat diabetes as well as other physical ailments such as high blood pressure and skin diseases; bitter melon: reduces blood sugar levels in a manner similar to insulin; alpha lipoic acid: reduces blood glucose levels by increasing insulin function, and a soup-like preparation from the leaves of the oleander plant which is also said to be good against some forms of cancer.

In addition to herbs such as the ones mentioned here, foods such as apples and almonds, and those containing Omega 3 fatty acids are also said to be beneficial.

It must be advised though to never rely on natural remedies alone without advice from a physician who is familiar with natural herbal remedies. Along with using these remedies, it is important to adhere to a strict diet that avoids fatty foods and foods high in sugar content. By augmenting these natural herbal remedies to a regime of exercise and strict diet, diabetes sufferers may be able to rely less on insulin injections in order to maintain a normal life.

Sources: Natural News, Wikipedia ; Picture by Islets of Hope

Literally millions of people in North America, the U.K. and other western countries are taking daily vitamin and mineral supplements, as well as nutritional supplements containing vitamins. This phenomenon is not new, and many large companies producing these products are not only very rich but getting richer by feeding on the “hype” that people are receiving concerning the need for these supplements, which often cost hundreds of dollars per month.

Both family physicians and professional nutritionists are now agreeing that too many vitamin supplements are not only non-effective, but may actually be damaging to a person’s health. In an article that came out in the New York Times a few years ago, prominent research physicians, such as Dr. Annette Dickson, president of the Council for Responsible Nutrition, noted that more than 70% of all Americans take some kind of vitamin supplement which come in many forms; including fortified cereal, bread products, and other types of food. When combined with a ’super fortified’ multi-vitamin product, the result, according to these health experts, can not only accomplish little or nothing towards maintaining good health, but can also be a cause of serious and often fatal health problems.

A few types of vitamins that people appear to be overtaking include Vitamins A, C, and E. Vitamin C, for example, is often recommended to be taken in high daily doses to either prevent or reduce the symptoms of a common cold. What usually happens, according to these doctors, is that the excess vitamin C is simply excreted by the person’s urine. Other vitamins, particularly those such as vitamin A and E, are stored in organs like the liver and can even result in conditions such as heart attacks and strokes.

Many take vitamin D supplements, often found in fortified milk and other dairy products, due to not being outdoors enough to let their bodies synthesize it. It has been pointed out however as people grow older, their skin looses the ability to synthesize this vitamin, and taking supplements containing vitamin D do not help to manufacture it.

While it was once thought that taking large amounts of vitamin supplements helped prevent the risk of cardio-vascular conditions, it is now being found that the opposite often takes place. And older people who take increased doses of vitamins A and D to decrease the risk of osteoporosis, usually prescribed as around 1,500 micrograms per tablet or capsule, are actually taking twice as much as what is actually needed, resulting in an even greater risk of having this condition.

Many doctors, however, are still convinced that taking multiple vitamins is essential to maintaining good health. These include Dr. Joann e. Manson, Chief of Preventive Medicine at Brigham and Woman’s Hospital in Boston, Mass. Dr. Manson said, however, that taking these vitamins are only recommended if a person has severe diet deficiencies and must augment their diets by taking supplements.

But doctors and nutritionists alike agree that proper nutrition, including eating healthier diets, may reduce or even eliminate the need to take vitamin supplements. This is especially true for people whose diets are high in so called “junk foods”. There is no ‘magic bullet’ to cure an unhealthy diet, most health professionals agree.

Photo: Culinary Herb Guide

One of the true benefits of spring is the abundance of fresh herbs. While many herbs such as Basil, Oregano, Parsley and Thyme are available at your favorite grocer or whole foods store, many herbs can be found growing wild, or even in your neighborhood. There is simply nothing more lovely as a food taste enhancer than freshly picked herbs. Basil gives a special taste addition to a variety of foods, ranging from spaghetti and other pasta, to salads, meat dishes, and soups. Along with basil, oregano is a “must have” herb for Italian cookery; and fresh oregano is much more taste enhancing than the dried variety.

Herbs such as Rosemary and Sage are actually perennial plants which can often be found in the wild as well as in private and municipal gardens. Both of these zesty herbs go well will numerous dishes, including potatoes, sweet potatoes, chicken and fish. Chives and Mustard (either domestic or wild) are also common in the spring and add zest and flavor to numerous dishes. Though not actually an herb, Garlic (a cousin to the onion) is a must for cooking and is also grown in organic gardens to help keep insect pests away. Garlic Chives are chive-like perennial plants that resemble chives but also have a special garlic-like flavor. They are often grown in organic gardens for reasons similar to garlic.

Herbs which have a special use include varieties of Mint, Fennel, and Dill. Mint is common in many gardens and besides its use in teas and other beverages has many uses as a flavor enhancer for meat dishes, especially lamb. Fennel is both an herb and a succulent vegetable whose flowering tops are used for flavor enhancers for food and sweets, especially licorice. Fennel’s bulb-like stalks resemble celery and can be cooked into many delicious vegetable and meat dishes. Dill is a common pickling herb as well as a taste enhancer in breads such as rye bread.

People who live near wooded or marshy areas can find many of these herbs growing wild during the spring and summer months. By picking them wild and consuming them immediately, you gain the benefit of using truly organic herbs. The alternative to picking them wild is growing them in you own organic garden, which can even be on your apartment balcony if you are a city dweller. Plant and garden nurseries provide special trough-like planters for growing herbs as well as special soil and other needed materials. You can also buy fresh organic herbs at whole food centers and other similar establishments, including public markets.

Quinoa, pronounced ki-nooa is a plant whose history is as intriguing as its nutritional value is outstanding. Originating in central and South America, the Quinoa plant, genus Chenopodium, also has related varieties in North America and Europe. Although the seeds of the Quinoa plant resemble grains such as sorghum, the plant is actually classified as a fruit. The Incas and other native tribes in Peru and Bolivia have been cultivating and eating Quinoa for thousands of years. In fact, in the ancient Incan civilization, the Quinoa plant was the chief agricultural product and was even more popular than maize. Even today, the chief Quinoa producing countries are Bolivia and Peru; each producing about 25 metric tons of Quinoa seeds per year.

Quinoa seeds are easy to cook, and have a fluffy texture when boiled, and a nutty-like taste. It has a high protein content of as much as 18% and is also an excellent source of essential amino acids, making it a perfect meat substitute for non meat eaters, especially vegetarians. Quinoa is also an excellent source for phosphorous and dietary fiber, and has high levels of magnesium and iron.

Quinoa in its natural state has a slightly toxic outer coating called Saponins which gives it a bitter taste unless this coating is removed by first soaking the seeds in water before cooking. For this reason, the plant was rejected at first by Europeans until they were taught how to cook it by the indigenous native peoples they encountered. It was brought back to countries such as Spain and Portugal, where it became popular as a food product.

When preparing Quinoa seeds, it is important to soak them in water for several hours (like you would lentils) and then either soaking them again or rinsing the seeds under running water. Some Quinoa seeds have already been rinsed, and this will be stated on the package. Cooking Quinoa seeds is similar to cooking rice with the addition of salt for taste, if desired.

Since Quinoa seeds as gluten free, they can be ground into flour and used for baking bread and other pastry. Many people mix Quinoa flour together with either potato or sorghum flour. The seeds can also be germinated and afterwards eaten in the same manner as bean sprouts and other germinated seeds.

Quinoa seeds can be found in most supermarkets as well as in stores selling natural and whole foods.

Although the 2008 Chinese New Year is still several weeks away (February 7), it’s never too early to begin ‘celebrating’ the Year of the Rat by using medicinal remedies and treatments that have been proven effective for hundreds of years. The Chinese people rely on a myriad of natural herbal remedies to cure virtually all types of physical complaints and diseases ranging from allergies and skin conditions to problems associated with aging and sexual dysfunction.

Regarding remedies involving herbs and other natural plant products, some of the most common ones are those many people use on an almost everyday basis. These include cinnamon bark and powder, ginger root, ginseng (which is actually three different kinds of roots), garlic, and of course a number of medicinal teas. Ginseng roots in particular are used in wide variety of remedies ranging from capsules, teas, ointments, and other forms. The most common variety is what is known as panax ginseng radix or Oriental ginseng is very much in demand in Chinese medicine. It is a favorite among athletes and others needing remedies to increase physical endurance. Due to its being a natural product, it is accepted by international authorities monitoring athletic competitions. Oriental ginseng is also effective in nourishing the spleen (one of the body’s main supplier of blood cells), the lung, and in replenishing vital body fluids.

Another common Chinese herb, ginger root, called Gan Jiang in Chinese, is used to treat a number of conditions including nausea, motion and morning sickness, flatulence (bloated feeling connected with overeating and constipation), and for upper respiratory infections including coughs and bronchitis. It is especially effective for cancer patients who suffer from nausea when undergoing chemotherapy treatments. Ginger can be drank in medicinal teas, taken in capsule form, or simply eaten raw. Ginger is also an important spice and taste additive in Chinese and other types of foods.

Cinnamon is a common spice that is also widely used in Oriental medicine. Cinnamon bark and powder is used to warm the body and stimulate the kidneys as well as reproductive organs. It is widely drunk in teas and is easily prepared by simply boiling pieces of cinnamon bark in water.

Flowers are also widely used in Chinese medicine, with the chrysanthemum flower (the national flower of Japan) being widely used to cure sinus congestion and to aid digestion, especially after eating heavy, greasy foods. It is often made into a tea and is a refreshing drink on a hot summer day.

Virtually all kinds of plants and animal products, including fungus, bones and deer antlers, and marine plant and animal products are used in Chinese medicine. Due to their usage for more than 3,000 years, one can find a Chinese medicinal remedy for virtually any type illness.