Tea Laden

Every February, across the country, candy, flowers, and gifts are exchanged between loved ones, all in the name of St. Valentine. But who is this mysterious saint and why do we celebrate this holiday? The history of Valentine's Day -- and its patron saint -- is shrouded in mystery. But we do know that February has long been a month of romance. St. Valentine's Day, as we know it today, contains vestiges of both Christian and ancient Roman tradition. So, who was Saint Valentine and how did he become associated with this ancient rite? Today, the Catholic Church recognizes at least three different saints named Valentine or Valentinus, all of whom were martyred.

One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men -- his crop of potential soldiers. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine's actions were discovered, Claudius ordered that he be put to death.

Other stories suggest that Valentine may have been killed for attempting to help Christians escape harsh Roman prisons where they were often beaten and tortured.

According to one legend, Valentine actually sent the first 'valentine' greeting himself. While in prison, it is believed that Valentine fell in love with a young girl -- who may have been his jailor's daughter -- who visited him during his confinement. Before his death, it is alleged that he wrote her a letter, which he signed 'From your Valentine,' an expression that is still in use today. Although the truth behind the Valentine legends is murky, the stories certainly emphasize his appeal as a sympathetic, heroic, and, most importantly, romantic figure. It's no surprise that by the Middle Ages, Valentine was one of the most popular saints in England and France.

Tea And Chocolate Beneficial For Heart Health, Studies Suggest

Source: Penn State
Jan 21, 2002

Science Daily — University Park, Pa. --- A Penn State-led review of the available evidence from 66 published studies, supports the view that consuming flavonoid-rich tea and/or chocolate, in moderation, can be associated with reduced risk for cardiovascular disease. 

Dr. Penny Kris-Etherton, distinguished professor of nutrition and lead author of the review, says, "Since tea, without milk or sugar, contains no calories, it's an ideal way to add antioxidant flavonoids to your diet without increasing your weight. Having a chocolate cookie that also contains fruit and nuts along with the tea, if consumed in moderation, can be a heart healthy snack."

"No single food will confer immunity from illness," Kris-Etherton adds. But both tea and chocolate, which are plant foods, can be components of a healthy diet if eaten in moderation along with other flavonoid-rich plant foods, such as fruits and vegetables. It's important to include a wide variety of plant foods in your diet every day."

The study, "Evidence that the Antioxidant Flavonoids in Tea and Cocoa are Beneficial for Cardiovascular Health," was published today (Jan. 17) in the journal, Current Opinion in Lipidology. Kris-Etherton's co-author is Dr. Carl L. Keen, head of the Department of Nutrition, University of California, Davis. The authors note that, currently, there is not enough information on which to base specific recommendations on the amount of flavonoids to eat on a daily basis to trigger positive effects. The studies reviewed indicate that 150 mg of flavonoids produce an immediate (acute) effect and 500 mg seem to cause a continuing (chronic) effect. The average cup of tea brewed for two minutes contains about 172 mg of flavonoids. Drinking one cup could be expected to cause an immediate (acute) effect and about 3 and a half cups could possibly produce a continuing (chronic) effect.

The information on chocolate is even less generalizable since commercially available chocolate varies widely in flavonoid content. Some products contain essentially no flavonoids and others contain relatively high amounts compared to other plant foods. The information in the studies reviewed indicate that 38 grams or a little over an ounce of flavonoid-rich chocolate produces an immediate (acute) effect and 125 grams or about four and a half ounces produces a continuing (chronic) effect. However, the authors caution "Until we have a better understanding of the dose-response relationship, it is not possible to make dietary recommendations concerning the amount of flavonoids to consume on a daily basis. The message that individuals should try to consume a variety of food products that are rich in flavonoids on a daily basis is one that could be defended with today's information."

The antioxidant effects of the flavonoids in tea and chocolate are one possible explanation for the beneficial effects seen in the 66 studies. However, other possible explanations for tea's benefits include attenuating the inflammatory process in atherosclerosis, reducing thrombosis, promoting normal endothelial function and blocking expression of cellular adhesion molecules.

Cocoa and chocolate can also be rich sources of flavonoid and flavonoid-related compounds with strong antioxidant effects. Effects observed in healthy adult subjects include increases in plasma antioxidant capacity and reductions in platelet reactivity, both heart risk lowering factors.

While the authors warn that chocolate needs to be consumed in moderation and in low-fat and low-sugar forms because of the potential of high-calorie content to increase weight, they discount concerns about cholesterol. "As has been noted by several authors, concern over the fat content of chocolate may be over emphasized since the major form of fat in chocolate, stearic acid, is cholesterol-neutral when it is presented in the diet in moderate amounts," they say. In conclusion, the authors write, "Collectively, the results from studies on tea and chocolate support the concept that the consumption of flavonoid-rich foods can be associated with a reduced risk for cardiovascular disease."

Note: This story has been adapted from a news release issued by Penn State.