Mother Jai blends Sunflower and Safflower oils with Vitamin E oil to create an all natural and environmentally conscious base to safely dilute the essential oils. Then a one percent blend of Lavender, Frankincense and Patchouli oils are added for natural aroma and skin toning benefits. This blend reduces wrinkles, moisturizes skin, lightens dark spots, tones skin and fights acne. Use after Mother Jai’s Cleanser/Toner or Coconut Oil Soap for healthy and bright skin.
By I, Luc Viatour, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1004896
Why Mother Jai Avoids Argan Oil
Argan-oil production is threatening argan trees, which play a vital role in Morocco’s environment. Argan trees have always been extremely important to the environment in Morocco. In 1998, an area where the trees grow was declared a Biosphere Reserve by UNESCO, because argan trees play a crucial role in preventing soil erosion and maintaining water resources.
Sunflower and Safflower are grown in the United States and do not have to travel around the world to get here. They are also both sustainable in crops. Argan oil is not sustainable because of the the environmental cost of transport and the impact on the Moroccan environment.
These all natural ingredients are hand blended to order and include:
Sunflower Oil – is an ideal “carrier” oil for many of these nutrients because it’s easy for your skin to absorb. Once absorbed, the nutrients penetrate deep into the hypodermis to nourish your subcutaneous fat cells (which fuel regeneration and renewal).
Safflower Oil – contains about 75% linoleic acid. This amount is significantly higher than corn, soybean, cottonseed, peanut or olive oils. Linoleic acid, which is high in polyunsaturated acids, can help to decrease cholesterol and the associated heart and circulatory issues. Studies have shown however, that the high levels of omega-9 fatty acids in safflower oil improves the body’s immune system and lowers LDL or “bad” cholesterol.
Vitamin E Oil – a strong, natural antioxidant that helps to prolong the life of the oil blend. Highly healing to tissues and promotes cellular regeneration.
Lavender Essential Oil – ability to lessen acne, help lighten skin, and reduce wrinkles. It can even be used to treat other things, like improving hair health and digestion. Lavender oil works to kill bacteria, and this can prevent and heal acne breakouts. It unclogs pores and reduces inflammation when you put it on your skin.
Frankincense Resin Oil – its astringent and cytophylactic qualities help this oil to reduce the appearance of wrinkles and skin imperfections such as discoloration. It stimulates the growth of new cells, thus when used on cuts it promotes faster healing.
CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=875908
Patchouli Essential Oil – contains several mono- and sesquiterpenoids, alkaloids, and flavonoids, is thought to possess significant anti-inflammatory and antioxidant qualities. It’s commonly used for skin care because of its ability to help alleviate skin issues, and it’s considered one of best home remedies for acne, as well as for eczema, inflammation, and cracked, chapped or irritated skin. It has cell-rejuvenating properties, which is why it’s often used in anti-agingskin care; it has the power to lessen the look of scars or marks on the skin.
What does nutrition have to do with weight loss? If we understand nutrition, then we can make choices that naturally lead to healthy and permanent weight loss. Healthy, nourished bodies naturally retain less unhealthy ‘white’ body fat overall.
Nutrition is the process of breaking down food and substances taken in by the mouth to use for energy in the body. Now more focused on the steps of biochemical sequences through which substances inside us and other living organisms are transformed from one form to another – metabolism and metabolic pathways.
Nutrition also focuses on how diseases, conditions and problems can be prevented or lessened with a healthy diet. In addition, nutrition involves identifying how certain diseases, conditions or problems may be caused by dietary factors, such as poor diet (malnutrition), food allergies, metabolic diseases, etc.
The human body consists of elements and compounds (nutrients) ingested, digested, absorbed, and circulated through the bloodstream to feed the cells of the body.
Nutrients
There are six major classes of nutrients: carbohydrates, fats, minerals, protein, vitamins, and water. These nutrient classes can be categorized as either macronutrients (needed in relatively large amounts) or micronutrients (needed in smaller quantities). The macronutrients include carbohydrates (including fiber), fats, protein, and water. The micronutrients are minerals and vitamins.
The macronutrients (excluding fiber and water) provide structural material (amino acids from which proteins are built, and lipids from which cell membranes and some signaling molecules are built) and energy. Some of the structural material can be used to generate energy internally, and in either case it is measured in Joules or kilocalories.
Other micronutrients include antioxidants and phytochemicals, which are said to influence (or protect) some body systems.
Nutrient Dense Foods
These are fresh, unprocessed foods that were grown or raised in the best, most natural conditions. They possess and provide the most nutrients per ounce of food; the nutrients are combined within in a way to promote proper utilization within the human body. In other words, they contain a variety of nutrients in specific combinations necessary for proper digestion, absorption, and use within the body.
When foods are processed, their molecular structure is broken down and certain components are lost, especially delicate vitamins and minerals, thus making processed foods empty calories that have little nutritional value.
Diet and Physical Health
A nutritious diet is essential to promote and maintain overall physical health for any age. The body needs nutrients in their naturally occurring forms to function and heal appropriately. A diet full of nutrient dense foods provides the most effective nutrient combinations for promoting optimal physical health and helping the body to maintain its strength and integrity, defeat infection, and deter cancer development.
The best diet for health is one composed of wholesome and fresh foods that are prepared by hand and not processed for ease of consumption. Avoiding white flour and high fructose corn syrup as much as possible can help to greatly decrease inflammation and promote joint health.
Guidelines for Healthy Eating:
Aiming for regular, balanced meals and snacks, every day.
Hitting most of the major food groups each day to meet your needs for growth and health.
Balancing nutrition-rich foods with small to moderate amounts of other foods like sweets or fast foods.
Eating when hungry and stopping when full.
Learning about nutrition, but keeping your food as just one important part of your life, not obsessing over what you eat.
Healthy eating habits are essential to maintaining a healthy weight and a person’s weight is the result of several factors:
How much and what kinds of foods you eat.
Your physiologic and genetic make-up.
Your age and health status.
Whether your lifestyle includes regular physical activity.
Whether you use food to respond to stress and other situations in your life.
You deserve a good night’s rest! Our bodies release different hormones to help promote normal functions, such as sleep. Unfortunately, as we age, environmental factors such as artificial light reduce amount of hormones our bodies are able to produce, resulting in a lack of sleep.
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PROVIDE: Healthy ingredients such as CBD & Valerian Root.
A Perfect Night’s Sleep
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Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in the tropical rainforests from the Indian subcontinent to Southern Asia where ginger plants show considerable genetic variation. As one of the first spices exported from the Orient, ginger arrived in Europe during the spice trade, and was used by ancient Greeks and Romans. The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste.
Fresh ginger
Other Common Names: Jamaican ginger, Indian Ginger, gan-jiang, sheng-jiang, African ginger, black ginger, zingiber officinale.
The English origin of the word, “ginger”, is from the mid-14th century, from Old English gingifer, from Medieval Latin gingiber, from Greek zingiberis, from Prakrit (Middle Indic) singabera, from Sanskrit srngaveram, from srngam “horn” and vera- “body”, from the shape of its root. The word probably was readopted in Middle English from Old French gingibre (modern French gingembre).
Ginger root and powder
Ginger Nutrition
Raw ginger is composed of 79% water, 18% carbohydrates, 2% protein, and 1% fat (table). In 100 grams (a standard amount used to compare with other foods), raw ginger supplies 80 Calories and contains moderate amounts of vitamin B6 (12% of the Daily Value, DV) and the dietary minerals, magnesium (12% DV) and manganese (11% DV), but otherwise is low in nutrient content. When used as a spice powder in a common serving amount of one US tablespoon (5 grams), ground dried ginger (9% water) provides negligible content of essential nutrients, with the exception of manganese (70% DV).
100 grams (about 3.5 ounces) of raw ginger contains approximately (3):
80 calories
17.8 grams carbohydrates
1.8 grams protein
0.7 grams fat
2 grams dietary fiber
415 milligrams potassium (12 percent DV)
0.2 milligrams copper (11 percent DV)
0.2 milligrams manganese (11 percent DV)
43 milligrams magnesium (11 percent DV)
5 milligrams vitamin C (8 percent DV)
0.2 milligrams vitamin B6 (8 percent DV)
0.7 milligrams niacin (4 percent DV)
34 milligrams phosphorus (3 percent DV)
0.6 milligrams iron (3 percent DV)
In addition to the nutrients listed above, ginger also contains a small amount of calcium, zinc, pantothenic acid, riboflavin and thiamin. However, keep in mind that most people consume a very small portion of ginger, so it should be combined with a variety of other nutrient-dense foods to meet your micronutrient needs.
Ginger tea
Benefits of Using Ginger Root
Ginger has been used for in cooking and traditional medicine for thousands of years. It is currently one of the most widely used herbs worldwide.
It has been used traditionally for a long time to treat nausea. Scientific evidence confirms its uses as an herbal remedy for nausea and related ailments such as morning sickness and motion sickness.
Several studies have found that ginger could help prevent the formation of stomach ulcers. In fact, one 2011 animal study showed that ginger powder protected against aspirin-induced stomach ulcers by decreasing levels of inflammatory proteins and blocking the activity of enzymes related to ulcer development.
Ginger contains many anti-fungal compounds which make it a popular herb for treating athlete’s foot. Fungal infections cause a wide variety of conditions, from yeast infections to jock itch and athlete’s foot. Fortunately, ginger has powerful anti-fungal properties that can safely and successfully help kill off disease-causing fungi.
The health benefits of ginger are largely due to its antioxidants, anti-inflammatory properties and content of therapeutic compounds like gingerol, shogaol, paradol and zingerone. Studies have shown that ginger root inhibits the production of cytokines, which promote inflammation. Therefore, the traditional Indian use for treating inflammation is gaining new-found popularity.
Some of the other traditional Asian uses for this herb include stimulating the appetite, promoting perspiration, and fighting body odor.
It has been used to treat pain and traditional Indian Ayurvedic medicinal uses include ginger root in herbal arthritis treatment. Treatment of joint pain, especially those conditions caused by poor circulation, is another popular use of this herb.
Heart health is another benefit of ginger use. It has been shown to slow the production of LDL and triglycerides in the liver and prevent the clotting and aggregation of platelets in the blood vessels, associated with atherosclerosis and blood clots.
One of the most impressive benefits of ginger is its anti-cancer properties, thanks to the presence of a powerful compound called 6-gingerol. Test-tube studies show that ginger and its components may be effective in blocking cancer cell growth and development for ovarian, pancreatic and prostate cancer. However, more research is needed to determine how the anti-cancer properties of ginger may translate to humans.
Unfortunately, adverse side effects like pain, period cramps and headaches are commonly associated with menstruation for many women. While some turn to over-the-counter medications to provide symptom relief, natural remedies like ginger can be just as useful at easing menstrual pain.
The root has also been used to treat some of the symptoms of common cold and flu such as loosening phlegm and treating chills. During cold weather, drinking ginger tea is good way to keep warm. It is diaphoretic, which means that it promotes sweating, working to warm the body from within. To make ginger tea at home, slice 20 to 40 grams (g) of fresh ginger and steep it in a cup of hot water. Adding a slice of lemon or a drop of honey adds flavor and additional benefits, including vitamin C and antibacterial properties.
Ginger for Your Skin and Hair (GingerParrot.co.uk)
Here are our favorite Ten Beauty Benefits of Ginger for Skin and Hair – they’re all reasons to eat ginger every day!
Anti-ageing: Redheads are well-versed in the importance of wearing SPF to protect the skin from the sun, the biggest influence of the appearance of ageing. But eating ginger can also help fight wrinkles! The food is packed with the super-foodiness of anti-oxidants, which reduce toxins in skin cells while increasing blood circulation, helping to reduce the appearance of ageing.
Blemishes and Acne: Not only is ginger great for anti-ageing, it can also help with spots and imperfections. Ginger contains powerful antiseptic and cleansing qualities, minimizing the rate of spot and acne formation by actively killing bacteria on the skin’s surface and deep inside the pores. And sensitive-skinned redheads will be pleased to know that ginger is the best natural acne-fighting solution, so it’s great for those with delicate skin.
Soothes burns and blisters: Probably not wise to apply immediately after a new burn, but your skin has cooled, fresh ginger juice is said to soothe and heal blisters, burnt skin or sunburn.
Radiant skin: As odd as it sounds, slices of ginger root applied to your face can help to give you a refreshing glow. We agree that it doesn’t sound too glamourous, so perhaps try it when you’re home alone.
Skin toning: While cleaning, fighting blemishes and making your skin more radiant, ginger also gets to work on toning your skin. A face mask is an ideal method for this. Try mixing grated ginger with a natural mask mix (or store-bought); it’ll help to moisturize and soften the skin, leaving it supple and glowing.
Hypopigmental (white) scars: If you have scarred areas that are slightly lighter in pigmentation than the rest of your skin, a piece of fresh ginger can help. For noticeable results, hold a sliver of fresh ginger on the white scar for 30-40 minutes. This should be done every day for at least a week, at which point you should start seeing the color come back to your skin.
Reduces hair loss: Ginger root makes your ginger roots stronger! Thus reducing hair loss, something we obviously want to prevent – keep living the ginger dream!
Stimulates hair growth: Not only does ginger reduce hair loss, but it increases blood circulation to the scalp, also making hair silky and shiny at the same time.
Fights dandruff: Ginger contains natural antiseptic properties which help to fight dandruff issues.
Split ends: With its anti-oxidants, ginger can seriously help to repair any split ends and dry hair problems. Mix some ginger oil with your shampoo and watch how its natural moisturizing powers help to fix any dryness.
Ginger and lemon tea
Therapeutic Dosages
Ginger is available in fresh or dried root, tablets, capsules, powder, tincture, and tea forms. Customary daily dosages are:
Fresh Ginger Root: 1/3 of an ounce of fresh ginger root daily. This can be taken in tea form or used in baking or other herbal uses. Take five to six thin slices of fresh ginger and steep it in hot water for thirty minutes to make a fresh ginger tea.
Dried Ginger Root: 150 to 300 milligrams of the dried root can be taken three times daily in capsule or powder form.
It may also be used to make tea. A teaspoonful of the dried powder may be added to a pint of hot water and steeped for 30 minutes to make the tea.
Tablets and capsules generally come in 150 mg to 500 mg doses.
Ginger tea
Potential Side Effects of Using Ginger
Allergic reactions to ginger generally result in a rash. Although generally recognized as safe, ginger can cause heartburn and other side effects, particularly if taken in powdered form. Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel disease, or blocked intestines may react badly to large quantities of fresh ginger. It can also adversely affect individuals with gallstones and may interfere with the effects of anticoagulants, such as warfarin or aspirin.
Pregnant women should be careful with ginger due to its potential to cause uterine contractions.
It has also been shown to interfere with the absorption of dietary iron and fat-soluble vitamins.
Stomach upset is a common side effect with larger doses. It may potentiate the effects of blood thinners, barbiturates, beta-blockers, insulin, and other diabetes medications.
Due to the blood thinning effect, it should not be used before surgery.
Ginger and lemon
Benefits Of Lemon Ginger Tea: health benefits of this unusual infusion!
Treats Nausea & Indigestion – Ginger has a very powerful active ingredient, named zingiber, which is able to eliminate bacterial pathogens that often attack the stomach and compromise digestive function. Ginger is also known to soothe nausea and eliminate vomiting while promoting more effective digestion and nutrient absorption. Lemon, on the other hand, is closely linked to reducing indigestion and heartburn!
Improves Cognitive Function – Lemon and ginger help in improving concentration and cognition. Fortunately, both of these ingredients are also excellent at soothing nerves and improving mood, which means clear thinking, while the antioxidant effects mean less oxidative stress and a lower chance of Alzheimer’s disease and dementia.
Skin Care – The high vitamin content of lemon and ginger, combined with their numerous antioxidants, make this infusion an excellent option for improving the skin health. You can drink this tea or even apply it topically to irritated patches of skin. Antioxidants help to reduce oxidative stress in the skin and promote the growth of new cells, while the antibacterial and antiviral nature of this beverage protects the skin from infections.
Weight Loss – Ginger is well known to stimulate the metabolism and can also help to satiate feelings of hunger. Therefore, a glass of lemon ginger tea in the morning can help those who are trying to lose weight, primarily by adding extra calorie-burning to their day and suppressing the desire to snack between meals.
Hair Care – Lemon and ginger have both been used independently for hair health for centuries, but this tea is high in vitamin A and C, both of which are linked to improve hair growth, and a reduce dry skin and dandruff. This can strengthen your hair and give it a luscious appearance.
Boosts Immunity – Both lemon and ginger are known around the world as immune system aids, so it makes sense that lemon ginger tea can comprehensively protect you from pathogens and illness. When you are suffering from a cold or flu, simply drink 1-2 cups of this tea each day and quickly see an improvement in your symptoms and a reduction in irritation of your respiratory tracts.
Controls Diabetes – When it comes to blood sugar regulation, few things are as effective as ginger. By optimizing the release of insulin and blood sugar in your body, you can prevent the dangerous spikes and drops in blood sugar that can lead to diabetes or can affect someone already diagnosed with this condition.
Relieves Pain – The natural anti-inflammatory nature of ginger not only reduces irritation, swelling, and inflammation in the body but can also function as an analgesic. This tea can help you recover from body pain, menstrual cramps, illness, and surgeries.
Improves Mood – Aside from this infusion’s effect on concentration and cognitive function, lemon and ginger are also known as mood boosters. There is a good reason why lemon is so commonly used in aromatherapy approaches, while ginger is known to relieve tension and lower stress hormone levels in the body, which can definitely make you feel happier and more in control of your emotions.
Side Effects Of Lemon Ginger Tea – Some people suffer from heartburn or stomach upset when they drink this beverage, which could be the response of a sensitive stomach to ginger’s powerful active ingredients or even a ginger allergy. Speak to your doctor or allergist before making any major changes to your diet or health regimen.
Beverages that contain dissolved carbon dioxide. The dissolution of CO2 in a liquid, gives rise to fizz or effervescence. The process usually involves carbon dioxide under high pressure. When the pressure is removed, the carbon dioxide is released from the solution as small bubbles, which causes the solution to become effervescent, or fizzy.
These are also known as soft drinks, sparkling water, seltzer, cool drink, cold drink, fizzy drink, fizzy juice, lolly water, tonic, coke, soda, soda water, pop, or soda pop.
Carbonated water or soda water is water containing dissolved carbon dioxide gas, either artificially injected under pressure or occurring due to natural geological processes. Carbonation causes small bubbles to form, giving the water an effervescent quality. Common forms include sparkling natural mineral water, club soda, and commercially produced sparkling water (also known as ‘seltzer water’ in the U.S.).
Carbonation in carbonated drinks is Carbon Dioxide (CO2)!
Carbon dioxide is a colorless gas. In its solid form, it is used as dry ice. It can be found in spring water and is released when volcanoes erupt, trees are cut down, or fossil fuels and products made from them such as oil, gasoline, and natural gas are burned. It is used in refrigeration, carbonation of beverages, and production of fertilizers. Known as a greenhouse gas that contributes to climate change.
Where does Carbon Dioxide hide?
Consumer products – dry ice, gasoline, and carbonated beverages such as soda and beer
Air – indoor and outdoor air, emitted by burning coal, oil, gasoline, and natural gas
Natural environment – when volcanoes erupt, or trees are cut down
Waste product made by the body – when you eat, move, and breathe you create carbon dioxide from internal cellular respiration
Why would you want to add more?
What happens to me when I get too much Carbon Dioxide?
This is what happens to the body when it is exposed to excessive amounts Carbon Dioxide in any form. Exposure occurs by consumption, inhalation, improper respiration, and absorption; the body is unable to remove the excess and toxicity occurs. Everyone is at risk for over exposure (toxicity).
Short-term Exposure to high carbon dioxide levels can cause –
Suffocation by displacement of air
Incapacitation and unconsciousness
Headaches/Migraines
Vertigo and double vision
Inability to concentrate
Tinnitus – ringing in ears
Seizures – uncontrolled muscle movements
Nerve disorders
Joint instability and/or pain
Depressed mood
Touching liquid carbon dioxide (dry ice) can cause: Frostbite or blisters
A common concern with carbonated beverages is the acidity levels and the risk of calcium and magnesium loss from bones due to a change in the body’s pH levels. A study in the American Journal of Clinical Nutrition found no significant link between short-term consumption of carbonated beverages and urinary excretion of calcium, which is an indicator for calcium depletion. They say nothing about long-term consumption.
Long-term Exposure: Prolonged/continued exposure to carbon dioxide may cause –
Changes in bone calcium
Changes in body metabolism
Changes in body chemistry
Changes in joint stability
Changes in skin integrity
Changes in mental function
While plain carbonated water is a better choice than sugary beverages like soda, juice, or sweet tea, a small 2017 study revealed that plain carbonated water increased a hunger hormone called ghrelin in men. Essentially, when your ghrelin levels are high, you’ll feel hungrier and are likely to eat more, which can lead to weight gain.
Benefits of Sparkling Water
It’s also important to note that not all carbonated water is created equal. While carbonated water is just water plus air, some bottled seltzers and flavor enhancers contain sodium, natural and artificial acids, flavors, sweeteners, and other additives. Mineral and Soda water both provide:
Rich in Health-Promoting Minerals
Blood Sugar Management
Healthier Alternative to Soda
Help for Dyspepsia and Constipation
Calms Motion Sickness
Safer option than Tap Water
Dangers of Sparkling Water
Too much of anything is bad, Carbon Dioxide and Carbonic Acid included. Carbonated drinks in moderation won’t hurt anyone. Yet if you make this a daily, or multiple times a day, practice you will be consuming too much Carbon Dioxide, and many other chemicals if your drinking flavored carbonated drinks.
Researchers have found that the sensation we experience when we drink a carbonated beverage like sparkling water is due to a reaction that occurs inside our mouths that changes carbon dioxide bubbles into irritating carbonic acid. So that exhilarating “bite” of carbonation is actually chemical rather than physical.
Carbonic acid can begin to deteriorate joints, bones and teeth with continued consumption or exposure.
Carbonated water may increase irritable bowel syndrome (IBS) and Gastro-Esophageal Reflux Disease (GERD) symptoms of bloating and gas, burning and excess acid due to the release of carbon dioxide in the digestive tract. Carbonated drinks can also be a trigger for constipation and/or diarrhea for some people with digestive health issues like IBS.
History of Carbonated Drinks
Another early type of soft drink was lemonade, made of water and lemon juice sweetened with honey, but without carbonated water. The Compagnie des Limonadiers of Paris was granted a monopoly for the sale of lemonade soft drinks in 1676. Vendors carried tanks of carbonated lemonade on their backs and dispensed cups of the soft drink to Parisians.
In the late 18th century, scientists made important progress in replicating naturally carbonated mineral waters. In 1767, Englishman Joseph Priestley first discovered a method of infusing water with carbon dioxide to make carbonated water when he suspended a bowl of distilled water above a beer vat at a local brewery in Leeds, England. His invention of carbonated water (also known as soda water) is the major and defining component of most soft drinks.
Thomas Henry, an apothecary from Manchester, was the first to sell artificial mineral water to the general public for medicinal purposes, beginning in the 1770s. His recipe for ‘Bewley’s Mephitic Julep’ consisted of 3 drachms of fossil alkali to a quart of water, and the manufacture had to ‘throw in streams of fixed air until all the alkaline taste is destroyed’.
It was not long before flavoring was combined with carbonated water. The earliest reference to carbonated ginger beer is in a Practical Treatise on Brewing. published in 1809. The drinking of either natural or artificial mineral water was considered at the time to be a healthy practice and was promoted by advocates of temperance. Pharmacists selling mineral waters began to add herbs and chemicals to unflavored mineral water. They used birch bark (see birch beer), dandelion, sarsaparilla, fruit extracts, and other substances. Flavorings were also added to improve the taste.
In America, soda fountains were initially more popular, and many Americans would frequent the soda fountain daily. Beginning in 1806, Yale University chemistry professor Benjamin Silliman sold soda waters in New Haven, Connecticut. He used a Nooth apparatus to produce his waters.
Businessmen in Philadelphia and New York City also began selling soda water in the early 19th century. In the 1830s, John Matthews of New York City and John Lippincott of Philadelphia began manufacturing soda fountains. Both men were successful and built large factories for fabricating fountains. Due to problems in the U.S. glass industry, bottled drinks remained a small portion of the market throughout much of the 19th century.
In the early 20th century, sales of bottled soda increased exponentially, and in the second half of the 20th century, canned soft drinks became an important share of the market.
During the 1920s, “Home-Paks” were invented. “Home-Paks” are the familiar six-pack cartons made from cardboard. Vending machines also began to appear in the 1920s. Since then, soft drink vending machines have become increasingly popular. Both hot and cold drinks are sold in these self-service machines throughout the world.
Per capita consumption of soda varies considerably around the world. As of 2014, the top consuming countries per capita were Argentina, the United States, Chile, and Mexico. Developed countries in Europe and elsewhere in the Americas had considerably lower consumption. Annual average consumption in the United States, at 153.5 liters, was about twice that in the United Kingdom (77.7) or Canada (85.3). From 2009 to 2014 consumption dropped over 4% per year in Greece, Romania, Portugal, and Croatia (putting these countries at betwen 34.7 and 51.0 liters per year). Over the same period, consumption grew over 20% per year in three countries, resulting in per-capita consumption of 19.1 liters in Cameroon, 43.9 liters in Georgia, and 10.0 liters in Vietnam.
All the different teas such as black tea, green tea, pu’erh tea and white tea come from the same evergreen tree, Camellia sinensis. Each of these teas is processed differently to achieve the different types. Locations where they are grown and when they are harvested also play a role in their quality and taste. Tea is arguably the most popular beverage in the world. It has shaped entire cultures and even fueled wars. Harvesting, processing and even making tea has evolved for thousands of years and is considered a high art form.
When I was growing up, my stepmother would make gallons of heavily sweetened orange pekoe tea brewed in the coffee pot. It was always refreshing with ice on a hot summer day.
Beyond refreshing and stimulating, the health benefits of tea are astounding. Rich in antioxidants, including catechins, numerous studies have shown tea to decrease cancer risk, aid metabolic processes for weight loss, and support heart health as well as longevity.
In one dramatic study done by the French, tea drinkers were shown to have 24% reduced mortality rate over non-tea drinkers. They surmised this is due to the health benefits of tea and that tea drinkers seem to have healthier overall lifestyles. Of course, tea is a stimulant and can be high in caffeine. Not to be confused with caffeine-free herbal teas.
Looking for unique blends of herbal teas for healing and enjoyment?Mother Jai has the answer! Shop Below!
Herbal Tea Blend – 4oz Bag
Herbal remedies to use instead of over-the-counter chemicals.
Rooibos comes from a plant grown in South Africa (Aspalathus linearis). This popular beverage makes a red tea that is sweet, aromatic and caffeine free. Rooibos tastes great on its own but it also is delicious with other herbs and spices. When brewed it makes a beautiful red beverage and because of this it is sometimes referred to as red tea.
Herbal Teas: What are they and why are they consumed?
Herbal teas are technically an infusion of plant chemicals in hot water. The chemical compounds extracted in hot water are highly diluted as compared to supplements, tinctures, or essential oils. This makes them safer to use with little to no risk of toxicity or poisoning. Although long term use of some plant materials can cause undesirable physical reactions.
The chemical compounds extracted from the plant material into the hot water work on the body much like supplements and vitamins because they are nutrients in their most basic form. The body uses the nutrients to work properly. Unlike supplements, teas are dissolved in water, so they already have a way past your intestinal wall and do not have to be broken down or converted by the liver to nourish the cells. Herbal teas are all natural, nutrient dense, water-based, health building power houses!
How to Brew Your Tea
Tools: You don’t need anything fancy; the most important tea tool is a non-aluminum pot with a tight-fitting lid. Add a stainless-steel strainer or reusable tea bad and a teacup and you are good to go.
Beware of cheap aluminum tea strainers. Aluminum reacts negatively with the compounds in both tea and herbal tea and can cause oxidation. Making your tea rancid within seconds.
Average Dose: The average dosage is usually 3 to 4 cups in a day. Bitter medicines need only be taken in small doses, usually 1/2 cup at a time.
Variations: Spices like ginger, cinnamon, cardamom, cloves, and allspice add heat and energy to the infusion. Almond and vanilla extracts, raw honey, fresh lemon, or a pinch of stevia add flavor and zest.
Standard Brew Ratio: Two cups water to one-ounce dried herb. This equals 2 tablespoons of dried leaves or flowers. To brew a single cup, use 1 teaspoon per cup of water. When infusing fresh herbs use 2 to 3 times the amount of dried. Depending on the herb you will generally use hot to boiling water. Pour hot water over herb in a closed container and leave to steep.
Brewing time: 5 to 20 minutes. Infusing herbal tea is unlike brewing “tea”, Camellia sinensis, which becomes bitter and undrinkable if left to infuse too long. Most herbal teas benefit from a longer steeping time, the better to extract the medicinal properties. Brewing the herbs in a closed container like an enamel teapot prevents and volatile compounds such as essential oils from escaping.
Making tea of barks, roots, seeds and stems is a slightly different process due to the density of the plant material. This is called making a decoction; the material is boiled for 5 to 30 minutes depending on desired strength. Simmering covered is best for retaining volatile compounds.
Strain: Or not. I often just let the herbs settle to the bottom and pour off the top, letting the herbs soak in the water. The second cup is often better than the first. With practice you will get a feeling for how strong you like your drink. You need not throw out the leftovers either and may want to reuse them as a “starter” for another fresh batch.
Storage: Refrigerate any unused portions in a clean glass jar with a lid. Herbal teas are often better the second day but should not be kept longer than 3 days as a general rule. Herbal teas do not contain any preservatives so mold formation happens quite rapidly.
Cold infusions: Sun and Moon Tea.
For sun tea put fresh or dried herbs in a glass jar filled with water and place in a hot, sunny windowsill for several hours. A Moon tea is made by placing the herb in an open crystal glass or bowl. Cover the herb with fresh water and place directly in the moon light, a full moon being the best time. Do not cover. Allow to infuse overnight and drink first thing in the morning. These infusions will be subtle, and work best with fresh, aromatic herbs like chamomile, and mints.
