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March 19, 2018 - Health Ranger - Mike Adams

16:29

You’ll never drink black tea again after you hear this

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	You will never drink black tea again after hearing this.
	You'll drink green tea instead.
	And here's why.
	My name is Mike Adams, the Health Ranger.
	Thanks for listening.
	You're listening to HealthRangerReport.com.
	And I'm known to many people as a food research scientist.
	I run a very high-end, state-of-the-art laboratory for analyzing the chemical constituents and contaminants in foods and beverages.
	And for two years I've been running a heavy metals analysis instrument called an ICP-MS. And now in 2016 we've added the LC-MS combination, liquid chromatography mass spectrometry, with a time-of-flight instrument that gives us some really interesting abilities to look into the constituents of food, including teas.
	And so, of course, because I demand of myself that I learn how to run all these instruments and analyze all the data, all the molecular data, the compounds, you name it, I undergo a lot of training.
	And I train with a lot of PhDs who teach me the techniques for these various instruments.
	Because it's pretty complex.
	It's not easy.
	You don't just press a button and say, scan, you know.
	It's nothing like that.
	It's very, very complex.
	But one of my instructors...
	Who happens to be also into clean food.
	He was telling me that he did what's called a mass profiler analysis of green tea versus black tea.
	Now a mass profile analysis compares the accurate molecular masses of two different foods or two different substances and highlights the differences.
	It's kind of like putting two things side by side and just shining the light on whatever is unique to each side.
	So the things that are in common get cancelled out.
	You're just left with the differences.
	It's kind of like...
	Well, if you had a Word document and then someone did a new version of it, you could compare the two versions and just highlight the changes.
	That's the kind of thing that this does.
	And because he's into healthy food and healthy eating and drinking, he's a consumer of tea.
	And so, he had run an analysis of green tea versus black tea.
	And what he found will amaze and astound you, and this is why you'll never drink black tea again.
	Now, before I explain why that is, it's important to understand what is green tea and what is black tea.
	Black tea is just green tea that's burned.
	Alright?
	That's pretty much it.
	If you pick the tea leaves off the tea plant, you have green tea.
	If you dry those leaves, you have green tea that's dried.
	And that's very, very healthy.
	It has all the natural plant compounds and chemical constituents are fully intact.
	And that green tea contains many, many compounds which are antioxidants that have an ability to help your body protect itself against oxidation and cellular damage.
	Well, when you burn something, if you understand the chemistry of combustion and what is burning something, what you're doing is you're aggressively reacting that material with oxygen.
	You know, every fire requires oxygen in order to burn.
	In fact, fires require three things.
	They require fuel, oxygen, and heat in order to continue to burn.
	So it's the oxygen that's reacting aggressively with the underlying material, the fuel, and burning it or aggressively burning Combusting it and scorching away The antioxidants when it comes to plant matter.
	So in other words, if you take green tea and it has about 58 different chemical compounds in it that are beneficial, mostly they are antioxidants, and you burn that green tea or roast it or scorch it to make black tea, the first thing that you're scorching are those 58 chemical compounds that are antioxidants and other beneficial protectors.
	You follow me on this so far?
	To make black tea, you have to burn green tea.
	And when you burn it, you're burning away the antioxidants.
	But that's just half the story.
	And this has all been proven on the mass profiler, by the way.
	You can actually see the variation on the screen.
	And this is down to, like, parts per trillion accuracy.
	So I'm not making this up.
	When you have a fire, when you burn something, you not only eliminate certain compounds that are consumed or chemically altered in the fire and then usually vaporized, you're also creating byproducts of the combustion.
	So, for example, if you barbecue meat, you know that you create charred fat or charred meat.
	This charring is a chemical change, and it creates new chemical compounds in that charred meat section.
	Same thing if you burn toast.
	If you burn a piece of toast in the toaster, you are creating cancer-causing carcinogens in the process of charring those carbohydrates.
	You're creating, well, acrylamides, among other things.
	So it turns out that black tea...
	When you burn it, when you burn the green tea to make black tea, you're not only eliminating about 58 beneficial compounds that are gone in the fire, you are creating dozens of other harmful, damaging, cancer-causing compounds at the same time.
	So black tea, which most people just call Tea, I guess, this is regular tea, so-called black tea, is full of cancer-causing chemicals and it lacks the protections, the antioxidants that are normally found in the tea plant when it's growing or when it's fresh or when it's green.
	Now, some people who drink a lot of tea day after day after day, year after year after year, they can end up with kidney damage.
	This is why.
	They're drinking a small amount of cancer-causing chemicals every single day.
	And they're just piling it on and just overburdening their kidneys.
	Or potentially other organs.
	So, while one cup of black tea is obviously not going to kill you, not even one cup a day...
	But it adds to the burden that your body is dealing with.
	And if you drank green tea instead, the green tea will be giving you antioxidants, preventing cancer, And also improving your mood and improving many other things.
	You know, green tea contains catechins.
	That's one of the chemical constituents of green tea.
	Very beneficial for human health.
	And the caffeine, even though it's found in both green tea and black tea, the caffeine in green tea is surrounded by more supportive synergistic molecules that slow the absorption of caffeine and also give your body more nutrients that it can the caffeine in green tea is surrounded by more supportive synergistic molecules that slow the absorption of caffeine and also give
	Caffeine is a poison to the system, a mild poison, which is why your body works to get rid of it very, very rapidly.
	It's why it has a stimulant effect on the body, by the way.
	But in black tea, you've burned away so many of the beneficial constituents, you're leaving behind the caffeine in a more, shall we say, processed form, where the caffeine goes more directly, more immediately into your bloodstream, gives you a stronger kick.
	So black tea, to the tea consumer, feels like a stronger tea.
	It has more of a lift.
	The caffeine is stronger, and that's true.
	But it's the same way that snorting cocaine is stronger than chewing on coca leaves.
	Coca leaves contain unrefined, unprocessed cocaine.
	And coca leaf tea is a natural green tea that you can drink and that I have consumed in places like Peru or Ecuador.
	When you're hiking at 15,000 feet with a 60-pound pack on your back, believe me, you're going to want some coca tea.
	But you see, coca tea is not cocaine.
	Just like green tea is not refined, isolated caffeine.
	Both caffeine and cocaine are highly toxic when they are isolated and concentrated.
	You know, deadly, right?
	You can be killed by caffeine.
	In fact, the FDA has recently taken some action on that, banning, or I think attempting to ban, the sales of caffeine isolate powder that some people are using to kill themselves, thinking they're going to lose weight rapidly or something.
	So, remember, when these chemicals are in the plants, in their natural environment, Normal ratios with other synergistic nutrients and molecules, they're very, very safe.
	But when you chemically alter the plant, like burning the tea or extracting the cocaine out of coca leaf or extracting the nicotine out of tobacco, for example, when you invade the plant and you isolate or extract or alter that plant, you make it far more dangerous, typically.
	Not in every case, but in most cases, you make it far more dangerous for human consumption.
	Now, it might taste better.
	A lot of people love the taste of barbecue or burnt meat, burnt fat, slightly burned toast, kind of browned toast.
	It has a taste, right?
	It has a taste that you might enjoy, even though there are cancer-causing compounds there.
	Well, the same thing is true with black tea.
	That roasted taste...
	It's enjoyable to many people, even though it's full of cancer-causing chemicals.
	So don't think that just because something contains carcinogens that it's going to taste bad.
	It might actually taste good to some people, especially when they add in a lot of sugar and creamer and other things into the tea, basically turning it into a milkshake.
	It's a tea-flavored milkshake.
	Alright?
	Action items from this.
	Number one, if you're going to drink tea, your best tea to drink is green tea.
	Or something like rooibos tea or something that's not burned, right?
	So, there are lots of different teas to drink, but don't drink tea that is roasted or burned.
	And secondly, remember that if you're going to consume anything that comes from a plant, Do the best you can to consume it in the whole synergistic form that the plant traditionally delivers.
	Be careful when dealing with extracts that have a toxic molecular profile.
	Now, a lot of extracts are really beneficial, like a turmeric extract is wonderful.
	And there are tea extracts that are wonderful, like the green tea catechins.
	Or other, you know, you can have extracts of berries, for example, that are very beneficial.
	Or extracts of herbs, like oregano, essential oils, those kinds of things.
	Those are very beneficial.
	But be careful of extracts that are isolating and concentrating toxic molecules such as caffeine.
	That's where you can get into a lot of trouble and actually harm yourself when you think you're helping yourself.
	So isn't this fascinating?
	These are some of the stories that I hear during my training as a food research scientist.
	And these kinds of things are very well known across the scientific spectrum.
	The people who run the instruments and run the labs and do the food contamination research, they know that this is very common, what I'm talking about here.
	And that there are many other foods that also contain toxic chemicals that people are completely unaware of.
	Thank you.
	It's fascinating to do what I do and to encounter all these other people who are essentially espousing the health ranger philosophy of clean food, but they don't operate on the internet.
	They don't have a blog.
	They don't have a Facebook page.
	They're working in laboratories and at home they're growing their own food because they know how toxic all this processed food is from grocery stores or where have you.
	So the scientists are, at least the best ones, the ones that I train with, are totally on board with this, and that's why they train me.
	They love what Natural News is doing.
	They love this activism for clean food.
	They love the science that we're engaged in.
	They want the world to know the truth about what's really in their foods, and they want to help society clean up the food supply and stop poisoning the people, and they support this mission entirely.
	And that's why I'm becoming, well, maybe the best way to say it is, I'm getting up to speed with some of the world's leading food research scientists.
	And it is a blast.
	It's an absolute blast.
	So, stay tuned.
	Throughout 2016, we have a lot of big announcements about the new lab.
	I'll be sharing photos and videos from the new laboratory.
	I'm also going to give you a tour of the time of flight mass spec instrumentation.
	That we have on the way.
	I'll show you how the liquid chromatography instrumentation works.
	I'm going to give you a new tour of the inductively coupled plasma mass spec instrument.
	That's the heavy metals analysis.
	I'm going to walk you through some of the methodologies that we use to find these answers.
	Some of the information that I'm sharing with you.
	I'll give you some background to it.
	You can kind of watch, if you're interested, some of the science that takes place behind the scenes to bring you this kind of information.
	It's very fascinating.
	You've got to understand organic chemistry.
	You have to understand the physics of these instruments.
	You have to be very good at math in order to work out all the unit conversions, the concentrations, Curve matching algorithms.
	You have to understand molecular fragmentation and deconvolution calculations in mass profiling type of software.
	There's a lot of things.
	It's difficult.
	It's complex, but it's fun.
	It's a total blast, and at the end of the day, when we do our work correctly, we can identify what's really in your food.
	That's what this is all about.
	We want you to live a healthy, long life.
	We want you to avoid cancer and avoid diabetes, and we want you to choose cleaner food that's made by more honest and more ethical companies.
	That's what we're all about here.
	So you're listening to The Health Ranger.
	The podcast site is HealthRangerReport.com.
	My main website is NaturalNews.com.
	And prepare for a lot of really exciting scientific announcements throughout this year of 2016.
	I've got a lot in store for you.
	It's going to be a lot of fun.

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