Best Weight Loss Tea Blog

CHAN:
Green tea is well known world wide for its health benefits. Scientific research leads to the conclusion that it can help to fight virus’s, slow aging and even cure depression, but as our reporter discovers the latest batch of Green Tea imported from China into New Zealand could have the opposite effect.

STORY:
Its 9am, time for a cup of tea right? Sounds pretty harmless but what if this cup of tea was your last?

The New Zealand Food Safety Authority (NZFSA) is warning people not to consume in any way seeds that may be found in a Chinese green tea. This product is sold under various brand names such as Heng Ming and Canton Love Pea tea. It is widely availed through out Asian supermarkets and Eastern medicine outlets.

[Geoff Allan, New Zealand Food Safety Authority]:
“If you consumed the seeds themselves, the toxins within the seeds are very poisonous and a small amount of that could very well prove to be fatal.”

The tea was pulled from the shelves when an inspector found that its contents did not match what was written in the ingredients. It contained toxic pods that had not been removed. The product is now being withdrawn from sale and recalled by the importer.

But why is there such a huge amount of faulty and dangerous goods being produced in China? Let’s go to our New York studio now to hear from China Dr Sean Linn, NTD China Analyst. Sean, can you tell us a bit more about why this is happening?

[Dr. Sean Lin, NTD China Analyst]:
“The Green Tea product that has been recalled this time, is supposed to be a dried leaf product of a plant called Abrus Cantoniensis. It should be common knowledge to the manufacturer that the leaf is beneficial for the stomach and liver but the seed is very poisonous. So obviously this time it is very poor product safety control, because even one single round of product safety should be able to identify that this seed is mixed with the green leaf.”

Poisonous foods that hit western shores are but a drop in the ocean in comparison with what consumers have to deal with.

According to the editorial The Nine Commentaries on the Communist Party written by the Epoch Times a manufacturer from Henan Province produced thousands of tons of cooking oil every month using materials containing carcinogens such as waste oil, oil extracted from left-over meals, or industrial bi products that contained residual oils.

And it doesn’t end there, food manufactures mix industrial alcohol with drinking wine, polish rice using industrial shortenings, and whiten bread flour with industrial brightening agents.

Dangerous goods keep coming out of China but this time it was discovered before any damage occurred.

NTD will continue to bring you further coverage on this issue. This is Gina Shakespear, NTD, New Zealand.

Duration : 0:2:42

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Tava Tea – Where to Buy This New Slimming Sensation in the UK?!

http://www.articlesbase.com/weight-loss-articles/tava-tea-where-to-buy-this-new-slimming-sensation-in-the-uk-3061603.html

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Weight Loss Tava Tea – Natural Weight Loss in One to Two Cups of Tava Tea Everyday!

http://www.articlesbase.com/weight-loss-articles/weight-loss-tava-tea-natural-weight-loss-in-one-to-two-cups-of-tava-tea-everyday-3061747.html

Duration : 0:1:4

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Tava Tea – Brand New Organic Weight Loss Drink!

http://www.articlesbase.com/weight-loss-articles/tava-tea-brand-new-organic-weight-loss-drink-3061508.html

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Ching He Huang/Chinese Food Made Easy/Cooking for family/Mu shu chicken

http://www.chinghehuang.com/

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Ching makes a stir-fried dish that can also be made with pork. Use chestnut mushrooms if you can’t find the wood ear mushrooms used in the dish
Ingredients
4 tbsp groundnut oil
2 free-range eggs, lightly beaten
1 garlic clove, finely chopped
1 tbsp grated fresh root ginger
250g/9oz skinless chicken breast fillets, chopped into small pieces
1 tbsp Shaoxing rice wine or dry sherry
2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
1 small carrot, carrot
50g/2oz gherkins or preserved mustard greens, finely diced
50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
120g/4oz canned bamboo shoots, drained and chopped
1 handful dry-roasted peanuts
2 tbsp light soy sauce
1 tsp toasted sesame oil
2-3 pinches ground white pepper
To serve
12 Iceberg lettuce leaves from or 12 small wheat flour pancakes, steamed in a bamboo steamer for 5-6 minutes

Method
1. Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean.
2. Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite.
3. Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish.
4. To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately.

Duration : 0:6:8

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