Does Green Tea help cure amyloidosis?
In the September issue of Blood: Journal of the American Society of Hematology a scientific letter appeared about the possible effectiveness of green tea in curing amyloidosis, a medical condition in which amyloid proteins are abnormally deposited in organs and tissues of the body. The author Werner Hunstein, a renowned professor emeritus of hematology, who suffers from amyloidosis himself, traces the effects of green tea in improving his own illness. Hunstein was diagnosed with amyloidosis in 2001, and the aggressive chemotherapy treatment that followed left him shattered. That he managed to recover his strength and go back to normal in his daily life, Hunstein attributes to green tea. When he began to drink large amounts of green tea (usually about two liters per day), his condition improved significantly; the deposition of amyloid proteins was stopped, and his heart resumed beating more strongly.
In a letter to Teekampagne, our parent company, Professor Hunstein revealed that the green tea which proved so beneficial to his health was Teekampagne’s Darjeeling Green Tea.
(Werner Hunstein, “Epigallocathechin-3-gallate in AL amyloidosis: a new therapeutic option?” Blood, 15 September 2007, Vol. 110, No. 6, pp. 2216; “Hilft gruener Tee gegen krankhafte Eiweissablagerungen?” Neue Zuercher Zeitung, 19 September 2007.)
Ellen Reid said,
October 1, 2007 @ 23:17
This is very interesting news. We would be very interested to know the quantity and strength of tea used and how it was prepared.
Sharon said,
October 2, 2007 @ 11:43
Top 6 Reasons Not to Drink Green Tea
1- The chemicals used to remove caffeine from tea are carcinogenic as there is no swiss water method as with coffee.
2- The caffeine in tea takes twice as long to eliminate from the body.
3- Depletes the adrenal glands just like coffee
4- Decreases melatonin production = sleep disorders like insomnia
5- Caffeine acts as a diuretic (by the way, caffeine is a strong diuretic, which depletes the body of certain vitamins and minerals, such as “C”, folic acid, calcium, magnesium, and potassium
6- All teas contain flouride. Flouride is accumulative toxin. Only 50% of this poison is excreted from the body per day. The other half stays and accumulates, particualry in the brain & bones. Water contains lead & aluminium. Flouride attaches to lead & aluminum ions and heightens accumulation and increases these toxins metals to the brain. Aluminum flouride showed capacity to damage brain and kidneys in lab rats
Get the real scoop on caffeine at http://www.CaffeineAwareness.org
And if you drink decaf you wont want to miss this special free report on the Dangers of Decaf available at http://www.soyfee.com
Fritz Fleischmann said,
October 3, 2007 @ 19:54
Sharon’s “Top 6 Reasons Not to Drink Green Tea” are based on a mistaken premise:
1 - No chemicals are required to remove caffeine from green tea. Green tea is unfermented tea and naturally low in caffeine.
2-5 - Since green tea contains very little caffeine (see above), this criticism does not apply. In fact, this is a reason for drinking green tea.
6 - Scientists appear to disagree on the benefits of water fluoridation, and I suppose the same arguments apply here. In any event, the health benefits of drinking tea, green or black, should outweigh any concerns about fluoride.
Hope this helps.
Skip Wentworth said,
October 9, 2007 @ 05:10
Sharon listed all the so called problems with Green Tea.
I can assure you Sharon, That if you were suffereing from
Amyloidosis, None I repeat, None of your concerns would matter.
If Green Tea can help cure Amyloidosis, Every Patient
would take all the Green tea needed.
It is obvious from your comments you have no idea what Amyloid deposition does to your heart and kidneys!
Dan said,
February 7, 2008 @ 20:11
Studies continue to show that there is very little fluid loss from drinking caffeinated beverages…shame on you Sharon for not keeping up with the research!!!
Martha Binford said,
March 10, 2008 @ 18:32
I just made my first order. I have this disease.
From the website:
For green tea, a temperature of 150 to 175 F is best, as it preserves the color, the flavor, and the nutritional value of the tea. Never use boiling water. “Cooking” the leaves will spoil the tea and its flavor. Use 1 teaspoon for 8 to 12 ounces of water. Put the tea leaves into the teapot; pour in the water. Steep for 2 to 3 minutes only. While steeping, do not cover the pot, so as not to scald the leaves. Green tea leaves may be used for a second or third infusion.
From” How to Prepare Darjeeling Tea
BOSTON TEA CAMPAIGN: The World’s Finest Darjeeling Tea, Unmatched in Purity and Price.
BOSTON TEA CAMPAIGN, INC.
http://www.bostonteacampaign.com
Pierre Maywald said,
July 9, 2008 @ 16:53
Professor Hunstein used boiling (!) water for his preparation of green tea to extract a maximum of polyphenol.
For further info, you might contact his university that is carrying on research in this area.
Dr. Annette Tuffs
Presse- und Öffentlichkeitsarbeit des Universitätsklinikums Heidelberg
und der Medizinischen Fakultät der Universität Heidelberg
Im Neuenheimer Feld 672
69120 Heidelberg
Tel.: 06221 / 56 45 36
Fax: 06221 / 56 45 44
E-Mail: annette.tuffs(at)med.uni-heidelberg.de
Pierre Maywald said,
July 9, 2008 @ 16:54
Martha, it might spoil the taste, but when drinking the tea for medical reasons, you would not worry about taste.
Martha Binford said,
August 5, 2008 @ 16:37
Thanks Pierre!
That makes it easier to make anyway… I have developed a taste for it too. Thanks too for the information on the current study.