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  • A Reader Disagrees With Our Green Tea Article!

    We get many responses to our HealthBeats – some, as we have seen, are angry or even irrational. Others are much more pleasant and even professional in their notes to us – detailing why they disagree with our articles.
    We are always happy to debate the scientific basis for our writings – for not only do we consider alternative medical research, we also use conventional medicine’s peer-reviewed research, published in major medical journals when we write our articles. Our readers know that Dr. Myatt is meticulous in her research!

    George sent us the following:

    F. Y. I. in reference to your HEALTHBEAT news article on GREEN TEA.

    URL of this page: http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-green_tea.html

    [The reference listed goes on at some considerable length to describe green tea, and every benefit that has ever, at any time, been ascribed to it. The reference, presented by Medlineplus, a conventional (allopathic) oriented website very supportive of the drug companies, goes to great lengths to minimize any possible benefits of this non-patentable remedy and to highlight any and all possible, even theoretical problems or interactions that might occur with the use of green tea and patent drugs – for example, warning that “Green tea may contain vitamin K, which when used in large quantities can reduce the blood thinning effects of warfarin (Coumadin®), a phenomenon that has been reported in a human case.” and even more ominously warning “Based on preliminary data, ingestion of green tea may lower LDL cholesterol and thus may theoretically interact with other cholesterol-lowering drugs.” – a warning that is considered so important that it is repeated twice within the article. (What, like someone might have to reduce their intake of statin drugs? Unthinkable!)]

    Dr. Myatt wrote George back to say:

    Hi There:

    Medscape is conventional medicine. (Read that: “biased against anything that isn’t patentable”). You’ll note that almost every herb and supplement they review gets “c’s” or less (unless a BigDrug Company is trying to patent said supplement).

    You’ll also note that our green tea page is fully referenced; the claims we make have been scientifically studied.

    And don’t you fret, we use a wide variety of conventional sources, including Medscape, Medline and other conventional websites for our research on articles and webpages!

    In Health,
    Dr. Myatt

    Then George wrote back to say:

    Hi there:
    Thanks for your response and mind you, I do not fret, I am an advocate of supplements, teas, herbs and of yourself and your website however, I do not believe “Green Tea” does absolutely any of the miraculous claims and in fact is probably another “Noni”…..sweet colored water.
    Always a pleasure
    George

    And Dr. Myatt responded to George:

    Hi George:

    Since you already have your mind made up on the issue, I won’t try to confuse you with facts! However, if you review the literature, you’d find that green tea and Noni are definitely NOT in the same “we’ve got one study reported 307 times” category! Noni is bogus, green tea is legit.

    The polyphenols in green tea are believed to be responsible for most of green tea’s roles in promoting good health.(1)

    Green tea has been shown to lower total cholesterol levels and improve the cholesterol profile (decreasing LDL cholesterol and increasing HDL “good” cholesterol). (2,3,4,5).

    Green tea has also been shown to protect against LDL cholesterol damage caused by oxygen.(6) Consumption of green tea also increases antioxidant activity in the blood.(7)

    Anticancer effect of polyphenols from green tea have been demonstrated in several animal and in vitro studies.(8,9,10) In one study, a polyphenol called catechin from green tea effectively inhibited metastasis of melanoma (skin cancer) cells. (11) The polyphenols in green tea have also been associated with reduced risk of several types of cancer in humans.(12,13,14) In fact, there are four case reports in which certain types of leukemia or lymphoma (low grade B-cell malignancies) improved after the patients began taking green tea extracts.(15)

    The polyphenols in green tea have been shown to stimulate the production of several immune system cells, and have topical antibacterial properties—even against the bacteria that cause dental plaque.(16,17,18) [Note: an article published this week discusses the correlation between dental plaque and later development of cancer. I’ll report more on this seperately].

    This list could go on a lot longer, but I’m probably nuts to bother with it. Once someone has their mind made up about something, my experience tells me I could tie them to a tree and parade scientific studies, real-person testimonials and even live demonstrations before them and I’d be unlikely to change their mind.

    Suffice to say that you will NOT find a long list of studies proving anything about the over-hyped “Tahitian Noni” like you will for the 4,000-plus years of use and several decades of study on green tea!

    In Health,
    Dr. Myatt

    References

    1. Graham HN. Green tea composition, consumption, and polyphenol chemistry. Prev Med 1992;21:334–50.

    2. Kono S, Shinchi K, Ikeda N, et al. Green tea consumption and serum lipid profiles: A cross-sectional study in Northern Kyushu, Japan. Prev Med 1992;21:526–31.

    3. Yamaguchi Y, Hayashi M, Yamazoe H, et al. Preventive effects of green tea extract on lipid abnormalities in serum, liver and aorta of mice fed an atherogenic diet. Nip Yak Zas 1991;97:329–37.

    4. Sagesaka-Mitane Y, Milwa M, Okada S. Platelet aggregation inhibitors in hot water extract of green tea. Chem Pharm Bull 1990;38:790–3.

    5. Stensvold I, Tverdal A, Solvoll K, et al. Tea consumption. Relationship to cholesterol, blood pressure, and coronary and total mortality. Prev Med 1992;21:546–53.

    6. Serafini M, Ghiselli A, Ferro-Luzzi A. In vivo antioxidant effect of green tea in man. Eur J Clin Nutr 1996;50:28–32.

    7. Benzie IF, Szeto YT, Strain JJ, Tomlinson B. Consumption of green tea causes rapid increase in plasma antioxidant power in humans. Nutr Cancer 1999;34:83–7.

    8. Suganuma M, Okabe S, Sueoka N, et al. Green tea and cancer chemoprevention. Mutat Res 1999;428:339–44.

    9. Weisberger JH, Rivenson A, Garr K, et al. Tea, or tea and milk, inhibit mammary gland and colon carcinogenesis in rats. Cancer Lett 1997;114:323–7.

    10. Yang CS, Lee MJ, Chen L, Yang GY. Polyphenols as inhibitors of carcinogenesis. Environ Health Perspect 1997;105(Suppl 4):971–6 [review].

    11. Menon LG, Kuttan R, Kuttan G. Anti-metastatic activity of curcumin and catechin. Cancer Lett 1999;141:159–65.

    12. Mukhtar H, Ahmad N. Green tea in chemoprevention of cancer. Toxicol Sci 1999;52(2 Suppl):111–7.

    13. Katiyar SK, Mukhtar H. Tea consumption and cancer. World Rev Nutr Diet 1996;79:154–84 [review].

    14. Kohlmeier L, Weterings KG, Steck S, Kok FJ. Tea and cancer prevention: an evaluation of the epidemiologic literature. Nutr Cancer 1997;27:1–13 [review].

    15. Shanafelt TD, Lee YK, Call TG, et al. Clinical effects of oral green tea extracts in four patients with low grade B-cell malignancies. Leuk Res 2006;30:707–12.

    16. You SQ. Study on feasibility of Chinese green tea polyphenols (CTP) for preventing dental caries. Chin J Stom 1993;28:197–9.

    17. Hamilton-Miller JM. Antimicrobial properties of tea (Camellia sinensis L.). Antimicro Agents Chemother 1995;39:2375–7.

    18. Imai K, Nakachi K. Cross sectional study of effects of drinking green tea on cardiovascular and liver diseases. BMJ 1995;310:693–6.

    Please be sure to review our webpage on green tea!

  • Teflon – Is It Safe?

    From The Frying Pan Into the Fire

    The controversy about “is Teflon safe?” blazes on, with people asking me if they should ditch their Teflon cookware and purchase a set of something else. (One well-known holistic doctor — who happens to be selling ceramic-lined cast iron cookware — is particularly vocal about the grave dangers of Teflon pots and pans).

    Like all controversies, there are two sides to this story. Here’s my medical insider’s “take” on Teflon.

    What the Heck is Teflon Anyway?

    Teflon, a slick, non-stick substance used in cookware and a wide variety of other products, was patented by the DuPont Company in the 1930’s. It’s non-stick nature makes for low or no-fat cooking and easy clean-up in pots and pans. “Teflon” is a brand name, but there are many other manufacturers of the same non-stick product.

    The controversy about Teflon is whether or not the substance is safe.

    The problem isn’t with Teflon itself, but with one of the chemicals used in it’s manufacture. Perfluorooctanoic acid, or PFOA, is used in the manufacture of compounds called fluoropolymers which are in turn used to make Teflon and other products such as oil and water-repellent coatings on carpet, textiles, leather and paper and “breathable” materials such as Gore-Tex.

    The PFOA, found to be elevated in the bloodstream of the general American population (1) has been shown to cause cancer, liver damage, growth defects, immune-system damage and death in lab animals. Although it’s effect hasn’t been well-studied in humans, lab animal evidence gives ample cause for concern.(2,3)

    But here’s where PFOA and Teflon part ways. The PFOA is used in the manufacture of Teflon. When this chemical is disposed of near factories, or off-gases during the manufacturing process, it is dangerous. DuPont has already settled several lawsuits for contaminating water supplies with PFOA.(4) There is substantiative evidence that PFOA may pose health risks. However, PFOA is an “intermediate” chemical that is not present in the final Teflon product.

    So what’s the problem? DuPont and other non-stick manufacturers don’t know how to make Teflon without PFOA, and PFOA is a “likely carcinogen.” But as for your Teflon pots and pans, the PFOA is driven out during the manufacturing process. There is no appreciable PFOA remaining in the finished Teflon product.

    Other Health Concerns with Teflon

    PFOA isn’t the real problem with Teflon cookware in your kitchen.
    The other consideration is that non-stick fry pans can release toxins at high temperatures. Teflon is known to give off a mix of toxic particles and gases at high temperatures. These chemicals are known to be poisonous to birds in small doses and in humans they can cause headaches, chills, backache, and fever – a condition known as “Teflon flu”. (5-7)

    So if Teflon gives off a dangerous cocktail of chemicals when heated, we should get rid of our Teflon cookware, right? Not so fast.

    These toxic chemicals are only given off at high temperatures. How high? The Environmental Working Group (EWG), a “watchdog” organization that often puts out spurious science in the name of “consumer protection,” says that Teflon begins to deteriorate at 500 degrees Fahrenheit and will “significantly decompose” at 660 degrees Fahrenheit. At temperatures of 660 and above, Teflon off-gases it’s toxic chemicals. Fast summary on this paragraph: Teflon cookware can become dangerous at temperatures above 660 degrees.

    At temperatures between 225-525 F, most normal cooking oils are at their “smoke point” and close to their “flash point” (the point at which they will ignite). Flash point poses a serious risk of grease fire, but even at the lower “smoke point,” fats and oils are “denatured,” thus emitting smoke and vapors that are hazardous to human and pet health, regardless of the type of pan used.(8) Oils heated to their smoke points contain carcinogenic free- radicals. The smoke points of various cooking oils can be found on this nifty website, Cooking for Engineers. [ http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats ]

    My Personal “Temperature Test”

    How hot is 660 degrees? Darned hot! Lead melts at 621 degrees Fahrenheit. According to some of the anti-Teflon sites,” These temperatures can be reached if a pan is left sitting on a normal kitchen stove burner set on ‘high’ for as little as five minutes.”

    Excuse me? “As little as five minutes”? Who puts a dry pan on the stove on high for “as little as” five minutes? Cooks like this should be banned from the kitchen.

    Being the ever-curious scientist that I am, I decided to test the temperatures that my teflon coated pans reach during normal cooking.
    I used a laser thermometer, which registers accurately up to 482 F, to perform the tests.

    I like to have my pan HOT when cooking a one-egg omelet. (It’s the secret to getting a single egg to make such a big, beautiful meal).
    I start with just a minute coating of coconut oil on the pan, probably less than 1/8 tsp. If the first drop of egg doesn’t sizzle, the pan isn’t hot enough.

    Here are my test results:

    My pan was “egg sizzling hot” at 256 degrees. After adding the egg, the temperature dropped to 135 degrees, the approximate cooking temperature for the rest of the omelet.

    Next, I put the pan back on the stove (nearly dry by this time) for two minutes. The dry pan got up to 423 degrees. I added 1 tsp. of coconut oil and the temperature immediately dropped to 304 degrees. Adding some vegetables to sauté dropped the temperature down to 234 degrees and lower.

    I have measured the pan temperature in a variety of my everyday cooking scenarios, including bacon. The 423 degrees mentioned above is the hottest I’ve ever seen the pan get, and this was a “test” condition. I really don’t leave a dry pan on the stove EVER.

    As much as I love all of you and as dedicated as I am to research, I wasn’t about to leave a pan on “high” for five minutes to verify that it reached 660 degrees. But then, I would never leave a pan on the stove at that temperature unless I had had a heart attack, in which case my hot pan probably wouldn’t be my biggest problem.

    If It’s Dangerous at High Temperatures, Why Not Get Rid of It?

    Teflon has advantages. I can cook meals with very little fat, or even no fat at all if I use a bit of broth in the pan. This saves both calories and clean-up time. Old fashioned cast iron cookware requires quite a bit more oil and clean-up. Even enameled cookware requires more oil and clean-up.

    Keep in mind that MANY things become dangerous at high temperatures. Your house is probably safe right now, but I guarantee if it were on fire, home-sweet-home would become toxic brew of chemical off-gassing. There are just some substances (many, in fact, in today’s synthetic world) that are safe at low temperatures and dangerous at high temperatures. Teflon is no exception.

    There is also concern about Teflon chips breaking loose and entering food once the surface has been scratched or damaged. (A good reason to always use plastic or wooden utensils with your Teflon pans).

    As far as anyone knows, Teflon in this form will pass through the body unchanged. It is inert. That is why Teflon and similar non-stick surfaces are used in artificial arteries, hip joint replacement parts, and other surgical implants. The material is extremely durable, and so inert that it does not appear to migrate.(11,12.)

    Is the “Alternative” Really Safer?

    One holistic physician with a major online presence is selling enameled cast iron as an alternative to Teflon. A big part of his argument is the toxic PFOA, although as discussed above, this is a known carcinogen in the manufacture of Teflon, not in the final product.

    Yes, there are substances which may off-gas at high temperatures. If you routinely put a a totally empty pan on the stove and leave it on high heat for a few minutes (not recommended), this can certainly be a concern. Hint: NEVER have an unattended pan on the stove and always have oil, water or something in the pan as it heats. Problem solved.

    Finally, I am not fully convinced that enameled cookware from China is a good trade off for my Teflon. Here’s why:

    “Enamel,” the supposedly safe coating in the popularized alternative to Teflon, is made with a variety of metals. Lead and cadmium have been found in enameled cookware, including both domestic and imported enamel ware. (9,10).The use of these toxic metals in enameled cookware has been “banned” by the FDA, but actual verification is often lacking. And leaching of toxic metals from contaminated enameled cookware does not decrease over time or with repeated use. (10)

    The latest “healthy offering” for enameled cookware comes from China. Yes, China, the land that has brought us contaminated toothpaste, baby toys and even drugs. And now I’m supposed to be confident that trading in my Teflon (which I do not overheat) for enameled cookware of dubious origin is a good trade-off? Color me skeptical.

    Dr. Myatt’s Bottom Line on Teflon (as of May 2008)

    I’m not defending Teflon. The PFOA’s that manufacturers have released into the environment are “probable carcinogens,” and that’s reason enough to halt their release into the environment until more is known about their safety. But the Teflon in your kitchen, if used judiciously (without high heat on a dry pan) is probably one of your lesser environmental exposure risks. Most alternatives, with the exception of plain ol’ cast-iron, raises just as many questions as Teflon.

    My research (both in the scientific literature AND in my own kitchen), have not convinced me to throw out my Teflon pots and pans.
    I believe Teflon coated pans are safe at regular cooking temperatures and safe even if small pieces of the coating flake off, since this stuff seems to be quite inert. (Remember, this coating is used extensively in medical devices because it is so inert).

    I question the safety of enamel-coated cast iron, especially that imported from China, since the enamel is made with metals and has been found to be cadmium and lead contaminated in the past. So who’s checking the present-day imports?

    If you want to be super-safe, cook with cast iron. Of course, it’s heavy, tends to stick if not well-seasoned and well-oiled, but there are no known contaminants in the cookware. AND, you can put a dry pan on the stove and walk away (not recommended). You might burn the house down, but you won’t have to worry about toxic off-gassing from your cookware!

    That’s the View from My Kitchen Today,
    Dr. Myatt

    P.S. Of course, I reserve the right to change my mind on this opinion if new information becomes available to me. But as of May 2008, I’m hanging on to my Teflon pots and pans.

    The fully referenced version of this article can be accessed here:

  • Miracle Tea lowers cholesterol, blocks cancer, fights heart disease, and more!

    A nice cup of Oriental Green Tea can be a delicious, relaxing, soothing break in your day. But more than that, recent research is pointing out other benefits as well.

    A recent article in the Archives of Internal Medicine found that enriched green tea extract may be effective in reducing low-density lipoprotein cholesterol (LDL-C). Subjects in a treatment study group showed decreases of 6.7% in total cholesterol and 9.6% in LDL-C after only 4 weeks of supplementation, and reductions of 11.3% and 16.4% after 12 weeks!

    Another study, done at the Linus Pauling Institute at Oregon State University and reported in the journal Carcinogenesis showed that green tea may be useful in the prevention of intestinal (colon) cancer in humans.

    Yet other studies show it useful in the prevention of heart disease, and there are studies suggesting it may be a potent antiviral, effective in combating HIV. It is further thought to have antimicrobial powers.

    What is so special about green tea? It is a rich source of catechins – flavinoid phytochemical compounds and polyphenols. Both are potent antioxidants, helping to prevent the damaging effects of free radicals.

    Nurse Mark comments: Both Dr. Dana and I make green tea a part of our day. Traditional flavors are fine, and newer flavors such as fruit or spice offer a nice change. It is a great pick-me-up, and green tea is thought to have thermogenic properties, helping us to burn fat. There really is no down side, unless you just don’t like the taste of it, in which case you can obtain the benefits of green tea in capsule form as green tea extract capsules from the Wellness Club.

    Either way, you really owe it to yourself to make this simple, relaxing, and delicious addition to your daily wellness protocol.

    Learn more about the benefits of green tea at our fully referenced web-page..

  • Hyper Somnolence: A Dangerous Condition In Our Modern, Busy World.

    Hyper somnolence is an increasingly important medical condition, especially in today’s stress-filled world where some persons may be finding themselves deprived of normal sleep either as a result of hectic schedules or inappropriate sleeping conditions where too many external stimuli can prevent the normal transitioning from the wake cycle to the proper, restorative, and restful sleep cycle.
    As this condition is of great concern to many HealthBeat readers, we have gathered together a collection of demonstrative images that may be of assistance to those wishing to determine whether they too might be at risk of developing abnormal sleep patterns and behaviors.

    Please be warned, these are graphic images, and may not be appropriate for all audiences.

    Please continue on to our informative webpage where you can read more about Hyper Somnolence and view these revealing photographs.

    Remember, if you or someone you love suffer from this debilitating condition, Dr. Myatt is available for telephone consultation – don’t delay; seek appropriate help now!

  • The Importance Of Careful Medical Charting

    As most readers know, careful and complete chart notes are very important in documenting the care of a patient. Sometimes though practitioners get a little harried or busy, and things don’t always read the way they were intended. Here are some examples of those bloopers, for your enjoyment:Actual Medical Chart Notes

    1. Patient has two teenage children, but no other abnormalities.
    2. Patient has chest pain if she lies on her left side for over a year.
    3. On the second day, the knee was better, and then on the third day it disappeared.
    4. The patient is tearful and crying constantly. She also appears to be depressed.
    5. The patient has been depressed since she began seeing me in 1993.
    6. Discharge status: Alive, but without my permission.
    7. Healthy-appearing decrepit 69-year old male, mentally alert but forgetful.
    8. The patient refused autopsy.
    9. The patient has no previous history of suicides.
    10. Patient has left white blood cells at another hospital.
    11. Patient’s medical history has been remarkably insignificant with only a 40-pound weight gain in the last three days.
    12. Patient had waffles for breakfast and anorexia for lunch.
    13. Between you and me, we ought to be able to get this lady pregnant.
    14. She is numb from her toes down.
    15. While in ER, she was examined, x-rated and sent home.
    16. The skin was moist and dry.
    17. Occasional, constant, infrequent headaches.
    18. Patient was alert and unresponsive.
    19. She stated that she had been constipated for most of her life until she got a divorce.
    20. Rectal examination revealed a normal-size thyroid.
    21. I saw your patient today, who is still under our car for physical therapy.
    22. The lab test indicated abnormal lover function.
    23. The patient was to have a bowel resection. However, he took a job as a stockbroker instead.
    24. Skin: somewhat pale but present.
    25. The pelvic exam will be done later on the floor.
    26. Patient was seen in consultation by Dr. ____, who felt we should sit on the abdomen and I agree.
    27. Large brown stool ambulating in the hall.
    28. She has no rigors or shaking chills, but her husband states she was hot in bed last night.
    29. Patient was found in bed with her power mower.