Pricking the BUBBLE of Bubble Tea

 

Bubble tea shops are popping up in all Asian communities round the world like wildfire in recent years. Teens like to gather at these small parlours to relish their favorite choices, awaiting the sweet excitement to titillate their taste buds.

Bubble tea (pearl milk tea or boba tea), originated from Taiwan is presented in a cup with concoction of gelatinous pearls of tapioca, brewed black or green tea, milk, sugar, flavouring and ice.

 

This is not a healthy drink as what most people thought.

 

Why?

 

Milk?

Milk is usually substituted by milk essence as many East Asians are lactose intolerant and it is cheaper and easier to store and use than perishable milk. However, note that ten cups of fresh milk is of no match to the fragrant taste of a teaspoon of milk essence.

Milk essence is essentially hygrogenated vegetable oil – a type of transfat. Experts believed that a glass of 500ml of bubble tea daily far exceeds the allowable limit of transfat for any person (2 gms a day) known to be the leading factor of heart and blood vessel diseases. Also found is a chemical addictive that contains trace of arsenic, lead, copper and many harmful minerals. Prolonged periods of consumption can lead to cancer, asthma and other health complications.

 

Black pearl bubbles?

Traditionally, the bubbles were made from casava (tapioca) powder which contains linamarin, a chemical that can convert into the deadly chemical toxin, cyanide if not properly handled. (commercialized processing involving peeling of skin and high-heat drying should contain little to no linamarin). Tapioca that has not undergone the correct processing can induce cyanide poisoning, which can make you feel dizzy, confused, agitated and cause an aching head and in more serious cases coma, convulsions, leg paralysis, and decreased vision and hearing acuity. In addition, chronic exposure to small doses of cyanide poisoning can cause the thyroid gland to expand, hormonal imbalance and damage the nerves that control body’s coordination and balance. Expect more damage if your regular diet contains little to no protein, as you need proper amino acids to detoxify the poison.

 

Nice flavoring?

If you recalled in May 2011, a food scandal broke out in Taiwan where DEHP (a chemical plasticizer and potential carcinogen used to make plastic) was found as a stabilizer in drinks and juice syrups. Some of these products may have been exported and used in bubble tea shops around the world.

In June 2011, the Health Minister of Malaysia followed with a ban on companies selling “Strawberry Syrup,” a material used in some bubble teas, after chemical tests showed they were tainted with DEHP.

 

Chewiness?

The rubbery texture comes about when millet protein is added. In some instances, artificial plastic powder is used to enhance the chewiness further. As this toxic material cannot be digested and absorbed into the body, it wrecks havoc to our health.

 

Calories?

The analysis revealed that one 500cc glass of “bubble tea” with normal sugar and ice has 250-550 calories, which means that drinking one glass a day can result in weight gain of at least one kilogram over 14 days, if the consumer does not expend the extra calories.

Prolonged consumption of saturated fats, transfat, artificial flavors, additives, high carbohydrates and plastic would definitely weaken the immune system. There is little or no nutritional value to talk about here. Hence, for health reasons, avoid this tasty and dangerous food at all cost!

 

Latest news (May 2013)

Since mid-May, Taiwanese health authorities have confiscated more than 312 tons of food starch – a key ingredient in bubble tea – that was found to have been tainted with maleic acid, a cheap food additive that can cause kidney failure when consumed in large doses.

The toxic starch has also poisoned Taiwan’s food exports. On Wednesday, Malaysia announced an immediate ban on 11 food items imported from Taiwan. Singapore imposed similar ban over the weekend.


This is the second island-wide food scare in two years after the discovery of the pervasive use of plasticizer – a chemical additive to use to make food more pliable in May 2011.

Chinese TEA for THOUGHT

  

In most traditional Chinese restaurants, tea is usually served with food unless you choose not to have it. The three common ones, namely Teh kuan yin tastes clearer with fragrance, Oolong stronger and more solvent, and Daffodil being the purest of them all. However, they are usually mixed and the original flavor is missing.

The differences between types of Chinese tea are caused by variations in processing methods as well as the geographic location of the tea plantations where the soil and weather conditions play an important role.

Types of tea available:

(1)  WHITE tea is made from immature tea leaves that are picked shortly before the buds have fully opened. The tea takes its name from the silver fuzz that still covers the buds, which turns white when steamed. As such, it undergoes even less processing than green tea leaves. A pale white tea like peony tea has a sweet, silky flavor. As it can be costly, black tea is usually mixed to derive darker colour and richer flavour.

Leaving tea leaves so close to their natural state means that white tea contains more polyphenols, the powerful antioxidant that helps to boost body’s immune system in warding off viruses and dangerous infection-causing bacteria. This includes clearing heat and phlegm in respiratory system and thus beneficial for those with coughs and smoke. Order it with any fried or deep fried food.

(2)  As the highest grade, genuine screw shaped GREEN tea is only offered in fine dining restaurants. Produced only in Jiangsu Province’s DongTing Mountain, it is the rarest green tea in China, with harvest of 1,000 kilograms annually. Fresh leaves handpicked must be consumed within 6-12 months, depending on the quality. Thereafter it turns bad if is tasteless, solvent or extremely bitter. Note even when it is fresh, it tastes more bitter than other types. Another well known name is Longjing from the West Lake. Its poorer cousin is Loong Cheng.

Green tea leaves are light to dark green in color and brew into a light green infusion. It undergoes minimal oxidation during processing. Raw tea leaves are heated, rolled and dried without fermentation. This enables the leaves to keep their original color and retain their naturally occurring antioxidants, which according to recent research can help reduce the risk of cancer and slow down the aging process.

Sugary food pairs well with tea of bitter form by moderating the sweetness. Also it aids in lowering cholesterol levels and breaking fats down. To maintain its fragrance on subsequent brews, such teas need to be heated up to about 75-85 degrees only.

(3)  BLACK tea is the sort fully fermented and renowned by its red liquid. Basic making procedures of black tea include withering, rolling, fermentation and drying. In comparison to other tea categories, black tea generally produces a more full-bodied flavor.


+  Pu-erh tea originates from Yunnan. Like wine. the longer is stored, the richer its flavor. Storage for at least three to six years is optimal. However, regular Pu-erh teas served at restaurants have generally been modified during the fermentation process to reduce storage time. By so doing, the original fragrance and flavour is lost. To check out, good Pu-erh tea should look very smooth and deep red in colour, not blackish.

It goes well with any dim sum containing lard added to enhance flavour and fragrance for ability to remove grease and thus improve blood circulation.
 

+  High quality Oolong tea should be fragrant with a fruity flavor and a pleasant aroma. Hence, tea lovers relish by featuring a whole set of tea wares from a small oven to a pot and tiny cups known as Kongful tea. Several sub-varieties of oolong, including those produced in the Wuyi Mountains of northern Fujian, such as Da Hong Pao, are among the most famous Chinese teas.

Health benefits of oolong tea include the reduction of chronic health conditions such as heart disease, inflammatory disorders and high cholesterol levels, while providing vital antioxidants, promoting superior bone structure, robust skin and good dental health.

+  Cultivated in the Shantou and Fujian province, Teh Kuan Yin tea is a premium variety, harvested by hand from high altitude tea orchards and is the oolong tea of choice among the Chinese. Natural plant nutrients, such as antioxidants are preserved in this semi-oxidized tea providing several health and lifestyle benefits.

As it has a bitter sweet effect, Teochew restaurants like to serve with their spicy dishes.

More tips

+  Aside from Pu-erh tea which is almost odourless, quality tea should always give off a fragrant smell. If the smell emitted is weak or exhibited solvent texture, likely already expired or near expiry date.

+  Never drink tea on an empty stomach. Always drink tea during or after a meal. Given the high acidity of our stomach and alkalinity of tea, the combination can create a bloating effect.

+  Drinking tea is a personal preference matter on type of tea and the water temperature to apply.  Whilst some prefer their tea to be brewing hot, others may like theirs lukewarm.


Learning more about the texture makes a perfect cup of tea. On the contrary, not doing it right can result in a cup that produces a bad aftertaste.

Proper ways to use WATER and FOOD holders

(1) Bottled water in the fridge

Online circulation has been going on that do not freeze your plastic bottles with water in them as many harmful chemicals can be released from the plastic. An example is dioxin, a highly poisonous chemical which can be very damaging to the cells of our bodies and is carcinogenic, especially breast cancer.

The most commonly used plastic in water and soda bottles and food containers is PET (or polyethylene terephthalate) containing the chemical bisphenol-a (BPA) which leaches compounds that mimic the hormone estrogen. This type of substance, known as an "endocrine disruptor," has the potential to interfere with estrogen and other reproductive hormones in the human body.

(2) Bottled water in your car

Studies done on water bottled in FDA-approved PET did find trace amounts of potentially hazardous substances believed to have migrated from the plastic but were minute and well within the human safety limits set by FDA and EPA regulators. However, consumers face a much greater risk from potential exposure to microbial contaminants in bottled water such as germs than from chemical ones.

Recommendation:

According to the definition of National Geographic Society, the recycling symbol indicates the material a container is made and whether it can be recycled or reused for storage purpose. You can find this symbol on the bottom of each labeled plastic container.

* PET represented by number 1 as indicated in most water bottles should not be reused to prevent bacterial contamination and carcinogenic effect;

* HDPE or high-density polyethylenes symbolised by number 2;

The opaque plastic bottles used for milk, juice and oil are usually made from HDPE. They are safe to reused but only for containing cool fluids.

* Number 4 stands for LDPE or low-density polyethylenes;

Plastic wraps for food eg.bread, grocery bags and trash bags and kids' toys are often made from LDPE. As this plastic is soft, flexible and thinner, it can melt or emit toxic chemicals when exposed to high temperatures eg. in a microwave oven.

* Number 5 refers to PP or polypropylene.

Commonly found in takeaway containers, plastic kitchenware and baby bottles, it is generally safe to use but fear of harmful chemicals in plastic may not be a good idea to reuse on long-term basis.

Hence, the higher the number, the “safer” it is to use for food storage or to heat up in the microwave. Ensure that the number is higher than or equal to 5 to be save to use. Whatever number under 5 will release the plastic chemical.

If you are worry about the safety aspect, why not use a stainless steel container or glass bottle instead?

(3) Heating of food in the microwave using plastic containers

When food is wrapped in plastic or placed in a plastic container and microwaved, substances used in manufacturing the plastic may leak into the food and ultimately into the cells of the body similar to above. In particular, fatty foods such as meats and cheeses cause a chemical called diethylhexyl adipate to leach out of the plastic.

Guidelines for safe use

• Most takeout containers, water bottles and plastic tubs or jars made to hold margarine, yogurt, whipped topping and foods such as cream cheese, mayonnaise, and mustard are not microwave-safe.
• Microwavable takeout dinner trays are formulated for one-time use only as indicated on the package.
• Do not microwave plastic storage bags or plastic bags from the grocery store.
• Before microwaving food, be sure to vent the container - leave the lid ajar, or lift the edge of the cover.
• Do not allow plastic wrap to touch food during microwaving because it may melt. Wax paper, kitchen parchment paper or white paper towels are alternatives.

Recommendations

Only containers that pass this test can display a microwave-safe icon, the words “microwave safe,” or words to the effect that they are approved for use in microwave ovens.

Switch to using glass, such as Corning Ware, Pyrex or ceramic containers for heating food to get the same results, minus the dioxin. This should apply to heating of packed foods like instant ramen and canned soups as well.

(4) Aluminum foil to wrap food when microwaving/barbecuing

A recent study showed that when heat is applied to a foil, aluminum leaches from it into foods at dangerously high levels. It does not matter whether the shiny or dull side is in contact with the food or used for the purpose of cooking, reheating or cooling. Hence, the higher the temperature, the more leaching occurs. However, it is considered safe to wrap cold foods, since no leaching was observed without heating.

What can go wrong?

The average person ingests between 3-10 mg of aluminum daily mainly through the digestive tract, and a small fraction through the lungs and skin. As this metal is most abundantly found in our air, water and soil, varying amounts are present in nearly all food and water.

+ When aluminum accumulates in the body, it can lead to osteoporosis. Aluminum toxicity reduces bone formation activity and impedes calcium deposition in bone leading to elevated calcium levels in the blood. As a result, the hormone secreted by the parathyroid hormone (gland that control calcium levels), is greatly depressed.

+ Researchers have found an aluminum build-up in autopsies performed on Alzheimer’s sufferers found much deposits in brain tissue. To reach the brain, aluminum must pass the blood-brain barrier, a structure that filters the blood before it reaches the vital organ. Elemental aluminum cannot get through this pass but certain aluminum compounds, like aluminum fluoride do. This is often used by municipal water supplies to treat water and is stubborn to excrete from the body. Central nervous system toxicities include convulsions, behavior, speech disturbances and reduced mental faculties.

+ Toxic levels are found in patients with chronic kidney failure who have received hemodialysis over long periods of time as the dialysis solutions and medications contain aluminum. Also at risk are patients who ingest large quantities of antacids containing this element.

Before you place your food on the aluminum foil to send to the microwave, think about the damaging effects. Aluminum items should be correctly used as follows:

• Never cook, heat up or place hot food on aluminum foil. It should be used only to store cold food in the fridge or to wrap cold sandwiches.
• Avoid storing acid-forming foods such as coffee, cheese, meat, tea, cabbage, cucumbers, tomatoes, turnips, spinachs, radishes, citrus fruits or spices in foil as aluminum is more readily leached. Replace foil with wax paper if you wish to store food while still hot or use glass food storage containers.
• Never use aluminum pots or cooking utensils. The longer you cook food in aluminum pots, the more they corrode, and the more aluminum compounds migrate into food and are absorbed into the body. Instead, invest in stainless steel pots and tempered glass pans.

Just for information, other sources of aluminum to note are painkillers, anti-inflammatories, baking powders, antiperspirants, toothpaste, dental amalgams and beer packaged in aluminum cans.

Source: http://www.health.harvard.edu/fhg/updates/update0706a.shtml

VIVA corner

+ VIVA Chloroguard has a balanced mineral content and acts as a detoxifier of excess metals like aluminum and mercury.

There is POISON in the tap water!

  

Water fluoridation is the controlled addition of a fluoride compound to a public water supply effective enough to reduce tooth decay.  It operates on tooth surfaces – in the mouth it creates low levels of fluoride in saliva, which reduces the rate at which tooth enamel demineralizes and increases the rate at which it re-mineralizes in the early stages of cavities.

Dental caries remain a major public health concern in most industrialized countries, affecting 60–90% of kids and the vast majority of adults.  Thus, water fluoridation mitigates this problem with studies estimating an 18–40% reduction in cavities when it is combined with toothpaste and other sources of fluoride used by kids.  However, most European countries have experienced substantial declines in tooth decay without its use, primarily due to the introduction of fluoride toothpaste in the 1970s.  For instance, in Finland and Germany, tooth decay rates remained stable or continued to decline even after water fluoridation stopped.

Fluoridation may be useful in the U.S. because unlike most European countries, school-based dental care is largely inadequately provided and most children do not go for dental treatment regularly.  To-date, only eight countries in the world have more than 50% of their populations drinking artificially fluoridated water, namely Australia, Colombia, Ireland, Israel, Malaysia, New Zealand, Singapore and the U.S.  On the contrary, some countries such as India, China and parts of Africa have areas with high natural fluoride found in the water and steps are taken to remove this potential health hazard.

Harmful effects

+  There is extensive evidence that fluoride can interfere with many important biological processes. For example it interferes with numerous enzymes. In combination with aluminum, fluoride interferes with G-proteins, giving the potential to interfere with signals from growth factors, hormones and neurotransmitters.

+  Animal experiments show that fluoride accumulates in the brain and alters mental behavior in a manner consistent with a neurotoxic agent.  This is due to an increased uptake of aluminum in the brain and the formation of beta-amyloid deposits which are associated with Alzheimer’s disease.

+  There have now been 24 studies from China, Iran, India and Mexico that have reported an association between fluoride exposure and reduced IQ.  At least three human studies have reported an association between fluoride exposure and impaired visual-spatial organization while three other studies have found an association between prenatal fluoride exposure and foetal brain damage.  This is possibly due to an increased uptake of lead into children’s blood by 3 folds as compared to lead alone, cause gradual damage to the developing brain. (note fluoridating agents in combination with chlorinating agents such as chloroamine increase the leaching of lead from brass fittings used in plumbing).

+  In the mid-20 century, fluoride was prescribed by a number of European doctors to reduce the activity of the thyroid gland for those suffering from hyperthyroidism (overactive thyroid).  Effective result was seen with application of 2.3 – 4.5 mg/day of fluoride ion.  This may explain the rampant and increasing problem of hypothyroidism (underactive thyroid) in the United States and other fluoridated countries.

+  A bottle-fed baby consuming fluoridated water (0.6 – 1.2 ppm) can get up to 300 times more fluoride than a breast-fed baby. This poses a big risk for infants ingesting this heightened level of fluoride at such an early age.  As for healthy adult kidneys excrete 50-60% of the fluoride they ingest each day with the remainder largely in calcifying tissues such as the bones and pineal gland. Infants and children are worst off with 80% of ingested fluoride accumulate in their bones.

+  Some of the early symptoms of skeletal fluorosis (a fluoride-induced bone and joint disease) are impacting millions of people in India, China and Africa, that mimic the symptoms of arthritis, initiating thought to be due to drinking large amount of tea.  This is especially so for kidney patients who are unable to effectively excrete fluoride, resulting in accumulation of high levels of fluoride in their bone and blood.

+  When high doses of fluoride (average 26 mg per day) were used in trials to treat patients with osteoporosis in an effort to harden their bones and reduce fracture rates, it actually led to a higher number of fractures, particularly hip fractures.  Further study in male rats showed a dose-dependent increase in bone cancer using fluoride-treatment.  It can interfere with the genetic apparatus of bone cells in several ways –  mutagenic, cause chromosome damage, and interfere with the enzymes involved with DNA repair in both cell and tissue studies.

+  Fluoride administered to animals at high doses wreaks havoc on the male reproductive system – it damages sperm and increases the rate of infertility in a number of different species.

Public concerns

+  As of July 2011, over 3700 professionals have signed a statement calling for an end to water fluoridation worldwide. This statement and a list of signatories can be found on the website of the Fluoride Action Network (see: www.FluorideAlert.org)

+  When it comes to controversies surrounding toxic chemicals, vested interests traditionally do their very best to discount animal studies and quibble with epidemiological findings. In the past, political pressures have led government agencies to drag their feet on regulating asbestos, benzene, DDT, PCBs, tetraethyl lead, tobacco and dioxins.

Social concerns

+  Those most likely to suffer from poor nutrition, and thus more likely to be more vulnerable to fluoride’s toxic effects, are the poor, who unfortunately, are the very people being targeted by new fluoridation programs.

+  As for majority of populations, fluoridation may have make sense in the 1950-60s when oral hygiene was generally worse with dental caries widespread.  Today, this problem is no longer a major health issue in most societies.

+  While fluoridation may not be the greatest environmental health threat, it is one of the easiest to end. No turning off the tap is required, just remove this chemical from our water supply.  In this way, other indirect sources of fluoride include food and beverages, mechanically deboned meat, tea, and pesticide residues on food are eliminated too.

+  Since there is no need to swallow fluoride to protect teeth, it makes more sense to deliver the fluoride directly to the tooth in the form of toothpaste.  Also use mouth rinses and salt whilst dentist still applies fluoride topically.  Parents may want to consider installing water filter to remove fluorides for their young ones.

Source:  http://www.fluoridealert.org/50-reasons.htm