Renegade Health Radio: Coffee, Tea, and Your Health

Monday Jul 14 | BY |
| Comments (12)


In this podcast:

  • How your body really does react to coffee and why so many people react negatively to it.
  • The one side effect of coffee that everyone needs to know about.
  • Why these teas can be just as enjoyable as coffee or wine is for some people, but without any of the possible negative health effects.
  • How to make the perfect cup of green tea, step-by-step, and why it’s worth the effort.
  • One secret to good health that every single indigenous culture brewed up and how you can easily do the same.
  • Exactly what temperature to brew the perfect cup of any tea.
  • Learn some of the common varieties of herbal teas and how they can benefit your health.
  • How to avoid any negative side effects of consuming tea while reaping all the benefits.
  • What you need to know about how your genes effect how your body reacts to coffee and other caffeinated drinks.

Click the play button to start the podcast:


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Kevin: Renegade Health Radio. Kevin Gianni with Frederic Patenaude. Hey, Fred.

Fredric: Hey, I like how you say my name: Frederic Patenaude.

Kevin: Frederic…Patenaude. Pop!

Fredric: There’s that little delay, dramatic affect.

Kevin: [laughs] It’s a good last name. What does it mean? Do you know?

Fredric: Well, actually, first, there are a lot of people, well, there’s a certain number of people in the U.S. with that last name. It’s spelled differently because generations ago when my family, some people moved to the U.S. So it’s actually more found in the U.S. than in Canada, for some reason. But it can be spelled in all kids of weird ways. And ultimately the family comes from France, and the name is from Latin, and it’s [Latin version] in Latin. So “our father,” which are the first words of the prayer in the Bible, which the family was selling on a necklace with the prayer written on it. So that’s where the name comes from. And then when they moved to Canada, well, it was misspelled, right? So it became “Patenaude.” Yeah, so it comes from Latin, “our father,” so you can call me “Dad.”

Kevin: [laughs] So Dad, I hear you get road rage when you drink coffee.

Fredric: Oh yeah. I had a coffee about two weeks ago, or ten days ago, and it’s just a really good Turkish coffee…not Turkish, but Italian. You know the mocha makers, right? The mocha coffee machines? It’s a little device that was designed in Italy, and it boils from the bottom up instead of the other way around. So you don’t pour hot water on your coffee. You put water in the first compartment and coffee in the second compartment and the last compartment is at the top, and the water boils up, and then the coffee ends up on the upper part, right? So it’s a way to make your own expresso on the stove.

I believe it’s probably very concentrated, because I loved it, but yeah, I felt a little road rage after, a little irritation that I don’t get when I drink tea and things like that. So I’m a tea drinker nowadays. Maybe it’s a bad habit, who knows? I’m starting today with some green tea. But I can’t do coffee anymore. Coffee is just way too strong, and has a lot of negative side affects, a big crash. Also I find very acidic…not that coffee itself is acidic. Someone mentioned that on a previous comment in the podcast that some people have found how to make coffee that’s even less acidic, or that’s very alkaline. But the problem is not so much the coffee or the beverage being alkaline or not, it’s how your body reacts to it by producing stomach acids. So for me, it just makes my stomach acid. So that’s why some people can’t drink coffee, and that may be the reason why I experience a kind of irritability when I drink coffee, and I don’t when I drink tea.

Do you drink green tea or coffee these days, Kevin?

Kevin: I don’t drink coffee at all anymore. I’m off it for good. And I think it has a similar affect on me. I get pretty amped up and pretty agitated when I drink coffee. I have a friend who says the same thing. He says he just turns into a monster when he drinks coffee.

I talked to Dave Asprey about this. If you guys don’t know Dave Asprey, you should probably check out his bulletproof executive site. He sells an upgraded coffee or a bulletproof coffee and I’m sure you’ve heard of bulletproof coffee. He’s got a great podcast. A real interesting guy, a very cool guy. I know that I mentioned the grass-fed butter and coffee. He’s kind of come up with that idea. I mentioned that last week. I think it’s a good idea. I just think you don’t want to go crazy with it. I want to be clear about that.

But I talked to Dave about some of the issues around coffee because he’s in it. He’s in this coffee space and I’m writing about it in the book, and there are a couple things that are happening. One: there are actual toxins that are in coffee from mold and some people react very poorly to those. The body wants to get them out very quickly, so they have to be processed very quickly, and so that can cause a little bit of agitation. So that’s one side of coffee that many people don’t know about that they need to know about in order to be able to drink coffee if you want to drink coffee.

The second is that his coffee has less caffeine than other coffees as well. So it has a lower caffeine ratio, and I think caffeine, I think it’s affect on the adrenals, is pretty intense. For me I know that coffee rips up my adrenals. It’s a huge dieretic for me—any type of coffee, even if I do drink Bullet-Proof coffee. So for me that’s one of those things that I’ve decided just to stay the heck away from, because I just get crazy.

And I do drink green tea. I drink green tea every morning. And I drink anything from Pu-Erh, which is a fermented green tea. It’s literally almost broken down. I mean they put leaves in caves and they let it sit there for sometimes ten years depending on how expensive you want to go, maybe even more. So Pu-Erh is one. It’s very earthy, very dirty. I mean it literally tastes like…in some cases if you get it, it tastes like someone just pulled a bunch of leaves off the ground and dropped it in, that are in the woods that have been underneath all the new leaves that have fallen, but the old ones below, you know what I’m talking about, Fred? Like the stuff where you find the worms, you know? So that’s kind of like an earthy Pu-Erh.

Genmaicha, which is a toasted rice green tea that I really like. And then jasmine tea. I was actually just reading an article about a long-lived man in Japan, Okinawa, and he swears by jasmine green tea. And so I’m kind of convinced, not directly, but there is some research about jasmine green tea and its anti-cancer benefits. So for me, for someone who has cancer in my family, that’s a big focus for me. So yes, I drink green teas. I probably have one to two a day, and the other tea I drink is Tulsi, so I drink a holy basil tea, which is very common. So it’s almost like you get a little stimulant from the caffeine, and the green tea, which is not nearly as strong as any coffee high, then I can calm myself down with a holy basil.

Fredric: And did you know the kasmine or the Dragon Pearl green tea, jasmine tea, is probably the lowest in caffeine that’s been tested? So just as an aside, here. I do want to mention a source for tea. And I don’t know where you get your tea. Maybe at Samovar in San Francisco, Kevin?

Kevin: Yeah, we do get some there, yeah.

Fredric: And I thought that the Samovar tea was good. And you know, tea is kind of like wine, except that you don’t get drunk out of it. But once you get into this world, you discover all of the nuances. And people describe tea the way that they describe wine. You can become a tea connoisseur. And there’s truly a world out there beyond Earl Grey. And it’s quite interesting to discover and to start appreciating tea and making it the right way, and so on.

And you know, people tell me, yeah, you can get teas at this store. And everything is a step up above the tea bags that most people know. Getting loose leaf tea is better, but then there’s several, just like in the world of wine, there are several steps up that you can get into. And one is to get teas from small productions, directly from China and Japan, so I think there’s probably only one place to get this in North America at that level. And that’s the Camellia Sinensis Store that we’ll link up with this.

Now I don’t want to spread it too much because literally they have three stores in the entire province of Quebec. They ship from the Internet some of their teas all throughout North America, but these guys travel every year to China and Japan. They actually make the trip and negotiate with these small organic farmers and they bring back these teas that are just incredible. And they also go to India and Taiwan and other places. So it’s a small operation, but I thought Samovar was good, and Samovar are pretty nice teas, but nothing compared to the teas from Camellia.

So I’ve got to send you some teas, Kevin, because some of those are just incredible. And I recently got this tea pot…so there’s different ways to make green tea, right? You can make green tea and infuse it for three or four minutes, but the problem with green tea is you don’t want to use boiling water. You want to use water that is below boiling in Celsius…I don’t know.

Kevin: It’s 175 Fahrenheit.

Fredric: So that must be about 80, and some teas are even lower, right?

Kevin: I have the chart here and I can go through it after you.

Fredric: Yeah. So between 70 and 80 Celsius—that’s the temperature for green tea. Now…so the teapot method is actually a better method for black teas and some of the other teas like Pu-Erh and so on, but for green teas, delicate green teas, the best method is where you have a small teapot that is designed so it has a filter around the edge where you pour, and the one I have, it’s tiny. It’s so cute. It’s enough for 120 milliliters, so it’s like three of four fluid ounces fit in that.

And what you do is you put the water at the right temperature and you let it infuse for like…the first infusion will be something like 30-45 seconds and the second infusion will be very quick, like 15 seconds or 30 seconds. And then subsequent infusions you’ll double the infusion time, something like that.

So something like…could be depending on the tea, like 45-30, 30-60 and so on. So you make like a tiny cup at a time. Like three fluid ounces or something like that, a little over that 100 milliliters, and then you really extract the most flavor out of it without hurting the tea. And I was using the previous method before of just brewing everything, and it’s just not the same. You know, when you get into tea, you make these incremental improvements over time as you get more into it and you discover new teas and better ways to prepare it and it can be a geeky thing. Like people buy this Breville water boiler that heats up the water at exactly the right temperature.

Kevin: I have that!

Fredric: You have that? I don’t have that, but I use like a portable thermometer and I just put it inside my water and I know when to pour it and so on.

So I mean, there’s different ways, but it’s a cool ritual, I think. Coffee is also a ritual, but I think tea has more of a history of being a true ritual because it takes more time to prepare your tea the right way and reinfuse it, and coffee you just make it once and you make an expresso and you drink it. Of course, there’s a whole art around it.

But if you like a little bit of a caffeine boost but can’t do coffee, tea is a good thing. But once you get into really good teas, then it’s even more interesting and it’s even more pleasurable and I think it’s also you get probably more health benefits. I mean, some of the teas that I brew, you know, I only keep maybe two or three types at a time in my house. But once I throw away the leaves, once they’re done, it’s like you see the entire leaf like some of those teas, and it’s beautiful. It’s like, I just put some grass…some actual vegetables, some actual leaves in my water, and the tea that came out of that is water infused with that flavor and those aromas. And of course the tea and some of the caffeine and all of the antioxidants and everything else. But it’s totally different than coffee, or a teabag, of course, is horrible. If you like your teabag, it’s fine, but you know, there’s something beyond that.

Kevin: Well, Dr. Williams, I’ve talked to him a lot about indigenous cultures. And one thing that he mentioned to me recently when we were doing an interview, again for the book…everything’s about the book right now. I’ve been spending so much time on it. He mentioned that every indigenous culture has a source of plant polyphenols, you know antioxidants, and that’s where you get your polyphenols from. But I mean Chinese, Japanese, they have green teas, white teas, oolong. If you look at the Karoo, they have coca leaves, so they use coca and they also use munah, as well. You look at Mayans and they have cacao. They have chocolate. If you look at coffees, kind of from the, you know Arabia, you know that area? So everyone has their polyphenol.

Fredric: Is wine a part of that too?

Kevin: Yeah, wine is. Wine can be a part of that too, so from the grapes and from the skins of the grapes, particularly. So yeah, every culture has one of these things. And even the Nagoya who you know coffee comes from Arabia, but it’s here in the Americas, and it’s here in the Nagoya peninsula. That’s their source of polyphenol.

So every culture, if you look far enough and deep enough, you’ll find one that they have. And particularly long-lived cultures. So that is something. I mean maybe it’s not…within all of the things that are different of all those cultures, in terms of what they eat and what they drink and what they do, that’s something that is a similarity. So it may be something that we might want to adopt as well.

I do want to say that I didn’t know until I got this Breville thing. I mean, I’d heard that some teas needed to be brewed at different temperatures, but I didn’t know what they were, and I didn’t know how to even measure it. The Breville does a really good job of that, because I just press a button, and I say, hey I want green tea, and it sets it to 175.

So if you’re interested, I have this up here. I will give you a few different brewing temperatures in Fahrenheit for certain teas. So green tea, flavored green tea are 175 degrees, white tea is 175 degrees, oolong is 195 degrees, black tea is 195-205 degrees, mate is 208 degrees—that’s right under boiling—and then herbal teas are 208 degrees as well. And then any time you want to do an ice tea from a tea, you would double the amount of tea that you use. So if you use a teaspoon, you would use two teaspoons for ice tea for the same amount of ounces. Just an interesting tip.

Fredric: And if you don’t have the Breville, there’s a way to kind of figure it out, right? I was able to figure it out over time by measuring the temperature. So what happens is…if you’re boiling—

Kevin: So you just know, now.

Fredric: Yeah…no, but it’s close enough. First of all, if you pour…I know in Celsius—you can translate for me, Kevin. But if you’re boiling water on a kettle, as soon as you transfer it to a glass container, like a glass measuring cup, it will lose 10 degrees Celsius immediately. Just the fact that you’re transferring it in a cool container just dissipates a lot of the heat.

Kevin: That’s 50 degrees Fahrenheit. No, no, no that’s not right. That’s not right. That’s wrong.

Fredric: Well, let’s say you’re going from boiling to 90 degrees Celsius, so maybe you can do the translation.

Kevin: It’s not one for one though. I have a converter here…

Fredric: You’re getting closer to the temperature you want, and then the water will lose about two degrees Celsius every minute, or faster, depending…when you poured it, it probably wasn’t boiling water. I kind of wait until the kettle whistles, so that’s maybe 95 Celsius. It’s close to boiling temperature, but it’s not boiling yet, like not roaring boil, right?

So then you transfer it into a cool container and you wait, let’s say four minutes, three or four minutes, and it will be at the temperature for green tea. If you’re making like a tea that is right below boiling, it’s literally just the act of pouring from the kettle into your pot that’s the difference, right? So you don’t actually need to do anything. And then for a tea that is more like 90 degree Celsius…so how much is that in Fahrenheit?

Kevin: 90 is 194.

Fredric: So for a tea like that, then you would just essentially transfer it to your pot and then transfer back to your tea. So a trick like that to know, because if you’re a coffee drinker, you can find good coffee in most places in North America. And I’m talking about nice expresso. Like now it’s possible, there are lots of coffee houses. If you like wine, you’re going to find good wine. But if you like really good tea, there’s almost nowhere where you can get good tea. You cannot get good tea on any airline. You cannot get good tea at even the fanciest hotels in the world. You cannot get good tea at any of the coffee houses, anywhere. That’s at, like the level we’re talking about here, where it’s made with precision.

You can get it at Samovar in San Francisco and at the places I mentioned in Quebec, Camellia Sinensis, and then maybe a few other odd cities in North America that have like true tea houses. But I think it’s something that’s going to get even more popular when people get the idea. Now it’s becoming commercial where you get companies, Teavana, but it’s sort of in-between. It’s sort of like what Starbucks is to coffee. If people are really into coffee, they don’t drink Starbucks, right? Although Starbucks makes a decent expresso, but people who really like their coffee, they like the beans in a certain way, roasted and blah, blah, blah. So with tea, I think it’s going to be same. Right now, I think it’s almost impossible to go somewhere and get like a true green tea.

Kevin: Well, Teavana is like a fast food of tea. I mean, they have these teas, but then they add flavors to them. I mean, they don’t even add some of the herbs that actually would give the flavors. You know what I mean? It’s kind of ridiculous. I mean, I can’t even drink the stuff. I’ve tried it. My nephew likes it and I’ve tried it and I like the fact that he likes tea. I mean, it’s kind of cool to have him drinking tea, but at the same time, it tastes like flavored stuff. You know what I mean? They probably use natural flavors, but it just tastes like natural flavors. It tastes too strong. It tastes too sensory overwhelming.

Keep in mind, you know, we’re talking a lot about green teas and things like that, but some of these herbal teas are extremely medicinal. And ranging from coca, which you can’t get in the U.S. but if you go to South America, in some countries in South America, you can have coca tea. And coca tea is great, particularly from Peru, for altitude, for blood circulation. And it’s nothing like cocaine, even though the cocaine alkaloid is actually extracted from it, but you need a ton of coca leaves to actually produce cocaine. But there’s a long history of using coca leaves and the alkaloids as well, some of the minerals from the coca leaf, as very beneficial for the natives who use that. There’s chamomile here. There’s detox teas.

Fredric: Rooibos also.

Kevin: Yeah, exactly. I mean, it’s extremely hydrating. So there are so many different teas. You can go out and pick, you know, horsetail, if you live near a stream or wet area. And you can get a high silica, high mineral horsetail. And then nettles. You can pick nettles and you can make nettle tea. Things that you harvest from nature that you find just about anywhere.

And all these…the reason I’m talking about all these is that, one thing that Daniel Vitalis talks about that I really appreciate is the fact that we are missing variety in our diets in the way of other plant DNA. So other plant material, genetic material…we’re missing the variety of that sort of…I don’t even know what to say…we’re missing the variety of just having more plant material in our diet and plant DNA material.

And so whatever that means to you, whether it means just the nutrients from these plants or it means the actual genes, the DNA, or it actually means something else, the cells of the plants, it doesn’t matter. It just means that’s a great way to get more plant variety into your diet. And actually, by going out and harvesting some of these wild herbs or getting them from great sources, even mountain rose herbs—you can find a lot of these herbs that are high quality and well sourced—and you can just add more plant into your diet by drinking it, not by having to eat all these different, you know, find all these different foods, say at your local grocery store, if you live somewhere where you don’t have a lot of variety.

Fredric: And I’m glad that you mentioned these other teas, Kevin. I could also add to that hibiscus flowers, dried hibiscus flowers makes a pretty mean tea. But the important thing here is that to get the variety, but also understanding that if you get into tea, green tea, Pu-Erh, all those teas are stimulants. They have also a diuretic effect, so you don’t want to drink too much. You don’t want to be tanking on that tea all day, right? Have a cup or two or three in the morning and that’s it, and the rest of the day you can drink other stuff that’s more truly hydrating.

Kevin: Yeah, didn’t you say you had some tea the other day and you were up late?

Fredric: Yeah. I went to Camellia the other day. Actually it was yesterday around 3:00 or 4:00 p.m. And I ordered the most expensive tea on their menu. It’s $12.00 for the tea, right? I wanted to try this gyokuro tea. It’s this really high-end, hand-harvested tea. And it’s just as good as it sounds, like, it’s the most delicious, amazing tea. It’s like you’re drinking the broth of bok choy mixed with other flower essence. I mean, it sounds gross, but it’s—

Kevin: [laughs] It does sound gross! It’s like drinking straight from the toilet.

strong>Fredric: No, but it’s so good. It’s like when people describe wine, you know, they’ll say that the wine has a meaty flavor, like of decaying animal flesh. But some of the describers in wine are pretty ridiculous, but it’s true. I mean, it’s sort of how things mix together, and it’s like some weird fruits, like durian, you can say they smell like rotten onions, but then it’s kind of, you know, you’re using your imagination to find that weird smell, but the whole package is delicious.

So that’s kind of how this tea was. It was amazing. But just, you know, your mind is going crazy thinking of all the flavors you’re taking in. And I was pretty wired up after that tea, because I think I ordered a tea that was meant to be shared and I drank it all by myself, it was so good. I mean, you kept infusing it in this teapot method where you’re infusing just a small cup at a time. And I kept adding more and just re-infusing. And it’s a pretty high caffeine-content tea I found out later. And I also found out that it was a pretty high caffeine content, because I was all wired up after like you know, walking. I must have walked like 15,000 steps in the day or 18,000 steps. And I walked all over the city, ran some errands, and then I just couldn’t fall asleep at night.

So I was telling Kevin before the podcast, “You know, I’m kind of feeling a little bit tired today,” because it took me quite a while to fall asleep. And it was just from drinking tea late in the day, and especially that kind of tea.

But I did buy this tea. I bought a 25 gram package for like $25.00, so it’s like $1.00 per gram. So every time I’m going to make it’s going to cost me $5.00 to make a portion. But it’s like the special occasion tea, right? And people won’t think twice about spending $25.00 or even more on a bottle of wine that you drink once, and now I have like enough to make like this tea five or six or seven times. So it’s an expensive tea, but you wouldn’t drink it every day. But it’s a tea on a special occasion. And in the morning, as I found and probably shared with somebody, it’s truly amazing.

Kevin: I was working with a personal training client who was having trouble sleeping, and we did a food log. I kind of hesitated to do food logs for a long period of time for some people, but then I went into them because I realized that they were beneficial. Because some people eat things, they just don’t even know that they ate it. It’s like they just don’t even know what they ate a day ago or two days ago and they’re like, “Oh well, I didn’t realize that that would affect my health or affect my weight.”

And they’re having trouble sleeping, and so I have them do a food log. And there’s nothing there that I saw, and I’m like, “Did you include everything that you drank?” And they said, “No.” I said, “All right, well next time when I come back next week, make sure you include everything you drink.”

And they would have coffee at like 4:00 in the afternoon. And I was just like, “Well why don’t you try stopping drinking the coffee at 4:00 in the afternoon and see how you sleep?” And reluctantly, they did. And the sleep was great. And I was like, “Man,” you know?

Fredric: It’s so obvious.

Kevin: I know, it’s so obvious, but it’s not obvious to everyone. And sometimes I even do it. Like I’ll have a green tea in the afternoon, and I don’t even think about it. And then I’m lying in bed, and then the next day I’m like, “Why didn’t I sleep?” And I’m like, “Oh, it’s because I went to the coffee house to write and I had a green tea.” And that’s what happened and I forget about it.

And one thing that’s really interesting and I won’t completely cover it here, but there is some genetic study out there that shows some people can actually break down caffeine faster than others. So for some people there’s a gene…and you know, I’m writing about this in my book and we can talk about it more probably at another time because we’re running out of time here, but there is a gene that you may or may not have that allows you to break down caffeine faster or slower. And if you’re one of those people who breaks it down faster, you’re one of those people who can drink coffee at night, like after dinner, like regular coffee, not decaf, and go right to bed. But if you’re not that type of person, then chances are you have the gene—you don’t need to go through a gene test to figure this out—but chances are you have the gene that does not allow you to break down caffeine faster. It stays in your body longer. That’s why you stay wired, faster. And it’s probably why you like it more because it like gives you more of that high. You’ve heard people say, “Oh I can drink coffee and I can fall asleep. I can go right to bed.” And that’s probably because they have the ability to process caffeine faster.

Fredric: Well, I know I don’t have that gene.

Kevin: I don’t either. Man, actually, it’s confirmed because I have my…well, you can check. You can check on your 23andMe.

Fredric: Yeah, yeah. And so you’ll give me the name of the actual gene.

Kevin: Yeah, and we’ll have to post it, too, just because now everyone is wondering I’m sure.

Fredric: Sounds good.

Kevin: All right. Have fun with your tea, guys.

Fredric: Yeah, this is the end. It’s the end of the Renegade Health Radio Show.

Kevin: Explore a new tea this week. That’s your mission. And tell us what it is, or tell us what tea you guys enjoy the most. Thank you.

Fredric: Bye.

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.


Comments are closed for this post.

  1. Veronika says:

    I’ve been drinking my own blend of “healthy mouth” tea (for gums and teeth). I buy these herbs:
    – white oak bark
    – licorice root
    – horsetail
    – rooibos
    – nettles
    Sometimes I add:
    – astragalus (for immunity)
    – red clover (for hormones)
    – dried rose petals
    I might be forgetting a few other herbs.

    And I have a thousand green tea varieties at home that will take me a lifetime to consume (given as gifts). I love chrysanthemum tea too (I have the whole dried flowers).

  2. Carolyn says:

    II am almost embarrassed to say this because you guys don’t like my tea but I drink Starbucks iced green tea all the time and I really like it. I do occasionally go to a tea shop and by loose tea but I mostly use tea bags.

  3. I only drink Organo Gold coffee and green tea because of the Ganodero lucidum herb infused they have many benefits and very delicious.

  4. haylectron says:

    I was so delighted to listen to this podcast. I’m getting more and more interested in teas. Loved the line “Beyond Earl Grey” (all my parents drink) Sounds like a nice book title 😉 I feel so strongly about how quality teas are such an after thought, even at high end places. So much attention is given coffee, but a decent cuppa is so hard to come by. Water quality is the biggest deal for me. I share a kettle at work whereby chlorinated tap water is often the water it is filled with when there is a perfectly good filtered water that people think I’m weird for using. I pray for the day they take fluoride out of our water supply in Toronto, Canada. I hear boiling water can condense it even more so which really worries me considering how much tea I drink.

    We go to J(apan)-Town in Toronto to pick up their top quality loose leaf greens. There’s also a store on the Danforth called Tsaa where they are quite passionate about their selection and I’ve had some great cups from there including jasmine green (easily my favourite – esp. iced with not so healthy tapioca pearls in it for a fun summer treat) and ti quan yin white tea, pai mutan, dragonwell, etc. They have lots of organic options, loose leaf etc. I bought some Muna tea from your shop Kevin and no offence, but I thought it tasted like medicine (ick!) The taste and scent made me nauseous. I have a Peruvian friend who might take it off my hands though.

    Routine-wise I do one cup of some kind of green tea in the morning. Late morning I also drink a holy basil or my own loose blend of chamomile-lavender. Then I like mint after lunch to aid in digestion and stimulate sans caffeine. Sometimes another calmer before I leave work and/or get home from work. Finally, I like to cap the day off with a sleepy time tea of sorts. Anything calming really, sometimes even that calm magnesium citrate powder.

  5. Hey , I always love you guys both, but it’s my first time listening
    to your podcast and I have to say this was bat shit boring…
    And I am big tea fan myself …brewing new concoctions and inventing
    Health combos for friends daily !
    I also want to throw the idea out there that, although
    teavana tea flavors are indeed wild and crazy , they have
    some amazing green and yellow 100percent pure teas. Dude-
    the gyokuro imperial there changed my life for good and the golden dragon yellow
    is amazing for your health and so smooth, it’s knocking it
    Carry on,
    Yours nova

  6. SELOA says:

    I miss it is there another way I could listen please!!!

  7. jacek says:

    Not much talk about black tea….even from those who post comments. What’s going on with “black tea” ?

  8. Laura says:

    Kev, I’ve never understood why you are so reluctant to at least try drinking coffee decaffeinated by the Swiss water method. You have said you love the taste, and you know it’s the caffeine that affects you adversely. I drink tea—all kinds—herbal infusions, and Swiss water decaffeinated, organic, chemical free, fair trade coffee—made in an espresso machine (my favoured coffee brand is Global Direct).

    I can’t handle caffeine either, and this stuff has no adverse effect on me at all. I would really like to know whether this kind of coffee has an adverse effect on you. You never say. have you tried it?

    You might also be interested to know that my Chinese doctor, who is also a high-end tea connoisseur and merchant, tea can be decaffeinated by pouring hot water onto the leaves and, after just a minute, pouring that off and then brewing normally. I have to do that if I want tea at night because even the caffeine in green tea keeps me awake.

    Or I can drink decaf coffee, or some sort of herbal infusion. I’m sure you know that the herbal ones are best at night. I can drink my Swiss water decaffeinated, organic, chemical free, fair trade coffee at night with no issues. How about you?

  9. Ann Lihl says:

    Hi Kevin (or anyone that can help me),

    I haven’t been getting your podcasts for Renegade Health sent to me and yet I used to. I did not unsubscribe. I just stopped getting it. I remember this happened before with your newsletter and I had to re-sign up for it, but I keep thinking maybe there is something going on in the back end of your emailing program? Where should I go to sign up for Renegade Health podcasts again? I like to get the email sent to me automatically and not through iTunes. Thanks!

  10. Daniel says:

    Okay let’s do this!

    I don’t see a link to the Tea House Fredrick mentioned so here it is:

    I ordered three teas to try out. I’m not a tea snob so I’m eager to try out the good stuff. I’ll try to pay attention to water temperature as well. I did the thermometer in the teapot method when doing mate. I also like holy basil tea. One of my favorite tasting teas is Yogi tea Egyptian Licorice. I know it comes in tea bags so it’s bad but I love that stuff.

  11. Shana says:

    Loved the talk about teas. You mentioned that you would post the websites of where to purchase these rare teas.
    Could you please share these?? Keep up the great work!

  12. Deane Alban says:

    I had learned somewhere along the way that cold brewed tea actually contains more beneficial compounds than hot tea. You guys are seriously into tea so I was wondering what you’ve found? I’ve been cold brewing green tea for iced tea for years assuming that this is true… so I hope it is!

    An elderly relative from England used to say about tea – “The drink that cheers, but does not inebriate”. 🙂

    Coffee does a number on my stomach, too. When I first entered the work force and there was free coffee I took advantage of it. My stomach got so bad my doctor thought I had an ulcer. Turned out it stopped when I quit drinking coffee.

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