Our flavors include flowers (hibiscus, lavender, rose, and hop cones), spices (chai spices, cardamon, lemongrass, pepper, salt), fruit (apple, lemon, lime, blueberry, elderberry, pomegranate), along with fresh mints, raw honey, various greens, natural vanilla and of course the tea itself. The flavors change from time to time, so please refer to our blog and Facebook.
Here are some of the purported benefits of various flavors we utilize.
Hibiscus:
[coming from published clinical trials and studies] Aids in…
Loss of appetite
High Blood Pressure.
High Cholesterol.
Colds.
Constipation.
Irritated stomach.
Fluid retention.
Heart disease.
Nerve disease.
Upper respiratory tract.
Swelling/Inflammation.
Gentle laxative relieving gas & bloating [from antibacterial properties].
Dissolves phlegm.
Diuretic [restore proper water levels, H20-very necessary].
Vitamin C.
White blood cell production [helps with inflammation & reducing infection]
Ginger:
Alleviates gastrointestinal distress, relaxing and soothing the intestinal tract.
Antioxidant effects.
Contains phytochemicals.
Inhibit inflammation and have anti-inflammatory effects, relieving gas & bloating [contains compounds called gingerols].
Prevent symptoms of motion sickness.Reduces symptoms like dizziness, nausea, vomiting and cold sweating.
Immune boosting action.
Gingerols, the main active components in ginger and the ones responsible for its distinctive flavor, may also inhibit the growth of human colorectal cancer cells, suggests research presented at the Frontiers in Cancer Prevention Research, a major meeting of cancer experts that took place in Phoenix, AZ, October 26-30, 2003.
In two clinical studies involving patients who responded to conventional drugs and those who didn’t, physicians found that 75% of arthritis patients and 100% of patients with muscular discomfort experienced relief of pain and/or swelling after eating ginger [709, Mateljan].
Source: Metljan, George. The World’s Healthiest Foods. Seattle, George Mateljan Foundation. 2007.
Chai Spices:
Cinnamon helps to calm the stomach and combat nausea and diarrhea, has anti- clotting effects, inhibits growth of bad bacteria, and reduces rise in blood sugar levels.
Ginger also soothes the stomach.
Cloves stimulate digestion and contains significant amounts of eugenol, preventing toxicity from environmental pollutant, digestive tract cancers and joint inflammation.
Contains antioxidants and reduces inflammation.
Natural and healthy stimulant.
Source: Metljan, George. The World’s Healthiest Foods. Seattle, George Mateljan Foundation. 2007.
Greens:
Basil, Mint and Blue-green algae
BASIL:
Research studies show health-protecting effects in two basic areas: basil’s flavonoids and volatile oils.
DNA Protection Plus Anti-Bacterial Properties:
flavonoids provide protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids, and in studies on human white blood cells; these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage.
provide protection against unwanted bacterial growth. Associated with its volatile oils, which contain estragole, linalool, cineole, eugenol, sabinene, myrcene, and limonene. Lab studies show the effectiveness of basil in restricting growth of numerous bacteria, including : Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O:157:H7, Yersinia enterocolitica, and Pseudomonas aeruginosa.
Anti-Inflammatory Effects:
The eugenol component of basil’s volatile oils can block the activity of an enzyme in the body called cyclooxygenase (COX). Many non-steriodal over-the-counter anti-inflammatory medications (NSAIDS), including aspirin and ibuprofen, as well as the commonly used medicine acetaminophen, work by inhibiting this same enzyme. This enzyme-inhibiting effect of the eugenol in basil qualifies basil as an “anti-inflammatory” food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.
Nutrients Essential for Cardiovascular Health:
A very good source of vitamin A (through its concentration of carotenoids such as beta-carotene). Called “pro-vitamin A,” since it can be converted into vitamin A, beta-carotene is a more powerful anti-oxidant than vitamin A and not only protects epithelial cells (the cells that form the lining of numerous body structures including the blood vessels) from free radical damage, but also helps prevent free radicals from oxidizing cholesterol in the blood stream. Only after it has been oxidized does cholesterol build up in blood vessel walls, initiating the development of atherosclerosis, whose end result can be a heart attack or stroke.
Free radical damage is a contributing factor in many other conditions as well, including asthma, osteoarthritis, and rheumatoid arthritis. The beta-carotene found in basil may help to lessen the progression of these conditions while protecting cells from further damage.
Basil is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms or a spasming of the heart muscle or a blood vessel.
Excellent source of vitamin K and manganese, a very good source of copper and vitamin C, and a good source of calcium, iron, folate and omega-3 fatty acids.
MINT:
Though seemingly small is robust in health supportive properties. Organic facts has an extensive article on mint’s properties, and the following image that encapsulates it all:
