Can Ginkgo Tea Be Made Safe? (And Other Questions)
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It’s Q&A Day at 10almonds!
Have a question or a request? You can always hit “reply” to any of our emails, or use the feedback widget at the bottom!
In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!
As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!
So, no question/request too big or small
❝I’d be interested in OTC prostrate medication safety and effectiveness.❞
Great idea! Sounds like a topic for a main feature one day soon, but while you’re waiting, you might like this previous main feature we did, about a supplement that performs equally to some prescription BPH meds:
❝Was very interested in the article on ginko bilboa as i moved into a home that has the tree growing in the backyard. Is there any way i can process the leaves to make a tea out of it.❞
Glad you enjoyed! First, for any who missed it, here was the article on Ginkgo biloba:
Ginkgo Biloba, For Memory And, Uh, What Else Again?
Now, as that article noted, Ginkgo biloba seeds and leaves are poisonous. However, there are differences:
The seeds, raw or roasted, contain dangerous levels of a variety of toxins, though roasting takes away some toxins and other methods of processing (boiling etc) take away more. However, the general consensus on the seeds is “do not consume; it will poison your liver, poison your kidneys, and possibly give you cancer”:
Ginkgo biloba L. seed; A comprehensive review of bioactives, toxicants, and processing effects
The leaves, meanwhile, are much less poisonous with their ginkgolic acids, and their other relevant poison is very closely related to that of poison ivy, involving long-chain alkylphenols that can be broken down by thermolysis, in other words, heat:
However, this very thorough examination of the potential health benefits and risks of ginkgo tea, comes to the general conclusion “this is not a good idea, and is especially worrying in elders, and/or if taking various medications”:
In summary:
- Be careful
- Avoid completely if you have a stronger-than-usual reaction to poison ivy
- If you do make tea from it, green leaves appear to be safer than yellow ones
- If you do make tea from it, boil and stew to excess to minimize toxins
- If you do make tea from it, doing a poison test is sensible (i.e. start with checking for a skin reaction to a topical application on the inside of the wrist, then repeat at least 6 hours later on the lips, then at least 6 hours later do a mouth swill, then at least 12 hours later drink a small amount, etc, and gradually build up to “this is safe to consume”)
For safety (and legal) purposes, let us be absolutely clear that we are not advising you that it is safe to consume a known poisonous plant, and nor are we advising you to do so.
But the hopefully only-ever theoretical knowledge of how to do a poison test is a good life skill, just in case
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Heart Rate Zones, Oxalates, & More
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
It’s Q&A Day at 10almonds!
Have a question or a request? You can always hit “reply” to any of our emails, or use the feedback widget at the bottom!
In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!
As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!
So, no question/request too big or small
❝I think the heart may be an issue for lots of us. I know it is for me due to AFib. When I’m in my training zone like on a treadmill, I’m usually around 110 to 120. But there are occasionally times when I’m at 140 or 150. How dangerous is that? If I use that formula of 180 minus age, thats 103. I get nothing from that. My resting heart rate is in the 50 to 60 range.❞
First, for safety, let us draw attention to our medical disclaimer at the bottom of each email, and also specifically note that we are not cardiologists here, let alone your cardiologist. There’s a lot we can’t know or advise about. However, as general rules of thumb:
For people without serious health conditions, it is considered good and healthful for one’s heart rate to double (from its resting rate) during exercise, with even more than 2.5x resting rate being nothing more than a good cardio workout.
As for “180 minus age” (presuming you mean: to calculate the safe maximum heart rate), more common (and used by the American Heart Association) is 220 minus age. In your case, that’d give 143.
Having atrial fibrillation may change this however, and we can’t offer medical advice.
We can point to this AHA “AFib Resources For Patients and Professionals”, including this handy FAQ sheet which says:
“Am I able to exercise?” / “Yes, as long as you’re cleared by your doctor, you can perform normal activities of daily living that you can tolerate” (accompanied by a little graphic of a person using an exercise bike)
You personally probably know this already, of course, but it’s quite an extensive collection of resources, so we thought we’d include it.
It’s certainly a good idea for everyone to be aware of their healthy heart rate ranges, regardless of having a known heart condition or not, though!
American Heart Association: Target Heart Rates Chart
❝I would like to see some articles on osteoporosis❞
You might enjoy this mythbusting main feature we did a few weeks ago!
The Bare-Bones Truth About Osteoporosis
❝Interesting, but… Did you know spinach is high in oxylates? Some people are sensitive and can cause increased inflammation, joint pain or even kidney stones. Moderation is key. My sister and I like to eat healthy but found out by experience that too much spinach salad caused us joint and other aches.❞
It’s certainly good to be mindful of such things! For most people, a daily serving of spinach shouldn’t cause ill effects, and certainly there are other greens to eat.
We wondered whether there was a way to reduce the oxalate content, and we found:
How to Reduce Oxalic Acid in Spinach: Neutralizing Oxalates
…which led us this product on Amazon:
Nephure Oxalate Reducing Enzyme, Low Oxalate Diet Support
We wondered what “nephure” was, and whether it could be trusted, and came across this “Supplement Police” article about it:
Nephure Review – Oxalate Reducing Enzyme Powder Health Benefits?
…which honestly, seems to have been written as a paid advertisement. But! It did reference a study, which we were able to look up, and find:
In vitro and in vivo safety evaluation of Nephure™
…which seems to indicate that it was safe (for rats) in all the ways that they checked. They did not, however, check whether it actually reduced oxalate content in spinach or any other food.
The authors did declare a conflict of interest, in that they had a financial relationship with the sponsor of the study, Captozyme Inc.
All in all, it may be better to just have kale instead of spinach:
- 20 Foods High in Oxalates to Limit if You Have Kidney Stones
- The Kidney Dietician: The Best Low Oxalate Greens
We turn the tables and ask you a question!
We’ll then talk about this tomorrow:
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How Love Changes Your Brain
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When we fall in love, have a romantic attachment, or have a sad breakup, there’s a lot going on neurochemically, and also with different parts of the brain taking the wheel. Dr. Shannon Odell explains:
The neurochemistry of love
Of course, not every love will follow this exact pattern, but here’s perhaps the most common one:
Infatuation stage: This early phase is characterized by obsessive thoughts and a strong desire to be with the person. The ventral tegmental area (VTA), the brain’s reward center, becomes highly active, releasing dopamine, one of the feel-good neurotransmitters, which makes love feel intoxicating, similar to addictive substances. Additionally, activity in the prefrontal cortex, responsible for critical thinking and judgment, decreases, causing people to see their partners through “rose-tinted glasses”. However, this intense stage usually lasts only a few months.
Attachment stage: As the relationship progresses, it shifts into a more stable and long-lasting phase. This stage is driven by oxytocin and vasopressin, hormones that promote trust/bonding and arousal, respectively. These same hormones also play a role in family and friendship connections. Oxytocin, in particular, reduces stress hormones, which is why spending time with a loved one can feel so calming.
Heartbreak stage: When a relationship ends, the insular cortex processes emotional and physical pain, making heartbreak feel as painful as a physical injury. Meanwhile, the VTA remains active, leading to intense longing and cravings for the lost partner, similar to withdrawal symptoms. The stress axis also activates, causing distress and restlessness. Over time, higher brain regions help regulate these emotions. Healing strategies such as exercise, socializing, and listening to music can help by triggering dopamine release and easing the pain of heartbreak.
For more on all of this, enjoy:
Click Here If The Embedded Video Doesn’t Load Automatically!
Want to learn more?
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Take care!
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Cynthia’s Thoughts on Intermittent Fasting
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The Myth of Breakfast and Snacking
Here at 10almonds we love addressing misconceptions in the health world.
When it comes to eating habits and fasting, we’ve written our own pieces on how to break your fast (otherwise known as break-fast, or breakfast), alongside a general breakdown of intermittent fasting, and a much-requested piece on fasting specifically for women.
Cynthia Thurlow, though, instead of just writing a few articles, has dedicated the majority of her working years to intermittent fasting and, in her TEDx talk (below), makes a strong argument challenging the long-held belief that breakfast is the most important meal of the day.
Cynthia Thurlow’s Two Main Points
Thurlow argues that it’s not what you eat but when you eat that has a more profound impact on health and aging. And she argues this is crucial regardless of your age.
Complementing her views on fasting are her views on snacking; she argues that snacking all day long is outdated advice and can overtax the digestive system, leading to various health issues.
Practical Tips for Starting Intermittent Fasting
To begin intermittent fasting, Thurlow suggests starting with a 12-13 hour fasting window and gradually increasing it to 16 hours.
In terms of food choice, she recommends eating whole, unprocessed foods during eating periods as well as staying well-hydrated with water, coffee, or tea.
But you won’t see results immediately; Thurlow advises giving the strategy a solid 30 days to see results and consulting a healthcare provider if there are any existing health conditions.
You can dive deeper and join the 15 million other people who have listened to her thoughts on fasting by watching her TEDx talk below:
How was the video? If you’ve discovered any great videos yourself that you’d like to share with fellow 10almonds readers, then please do email them to us!
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Pinch Of Nom, Everyday Light – by Kay Featherstone and Kate Allinson
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One of the biggest problems with “light”, “lean” or “under this many calories” cookbooks tends to be the portion sizes perhaps had sparrows in mind. Not so, here!
Nor do they go for the other usual trick, which is giving us something that’s clearly not a complete meal. All of these recipes are for complete meals, or else come with a suggestion of a simple accompaniment that will still keep the dish under 400kcal.
The recipes are packed with vegetables and protein, perfect for keeping lean while also making sure you’re full until the next meal.
Best of all, they are indeed rich and tasty meals—there’s only so many times one wants salmon with salad, after all. There are healthy-edition junk food options, too! Sausage and egg muffins, fish and chips, pizza-loaded fries, sloppy dogs, firecracker prawns, and more!
Most of the meals are quite quick and easy to make, and use common ingredients.
Nearly half are vegetarian, and gluten-free options involve only direct simple GF substitutions. Similarly, turning a vegetarian meal into a vegan meal is usually not rocket science! Again, quick and easy substitutions, à la “or the plant-based milk of your choice”.
Recipes are presented in the format: ingredients, method, photo. Super simple (and no “chef’s nostalgic anecdote storytime” introductions that take more than, say, a sentence to tell).
All in all, a fabulous addition to anyone’s home kitchen!
Get your copy of “Pinch of Nom—Everyday Light” from Amazon today!
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The China Study – by Dr. T Colin Campbell and Dr. Thomas M. Campbell
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This is not the newest book we’ve reviewed (originally published 2005; this revised and expanded edition 2016), but it is a seminal one.
You’ve probably heard it referenced, and maybe you’ve wondered what the fuss is about. Now you can know!
The titular study itself was huge. We tend to think “oh there was one study” and look to discount it, but it literally looked at the population of China. That’s a large study.
And because China is relatively ethnically homogenous, especially per region, it was easier to isolate what dietary factors made what differences to health. Of course, that did also create a limitation: follow-up studies would be needed to see if the results were the same for non-Chinese people. But even for the rest of us (this reviewer is not Chinese), it already pointed science in the right direction. And sure enough, smaller follow-up studies elsewhere found the same.
But enough about the research; what about the book? This is a book review, not a research review, after all.
The book itself is easy for a lay reader to understand. It explains how the study was conducted (no small feat), and how the data was examined. It also discusses the results, and the conclusions drawn from those results.
In light of all this, it also offers simple actionable advices, on how to eat to avoid disease in general, and cancer in particular. In especially that latter case, one take-home conclusion was: get more of your protein from plants for a big reduction in cancer risk, for example.
Bottom line: this book is an incredible blend of “comprehensive” and “readable” that we don’t often find in the same book! It contains not just a lot of science, but also an insight into how the science works, on a research level. And, of course, its results and conclusions have strong implications for all our lives.
Click here to check out The China Study, to know more about it!
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How Internal Organs Can Be Affected By Spicy Foods (Doctor Explains)
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
Capsaicin has an array of health-giving properties in moderation, but consumed in immoderation and/or without building up tolerance first, can cause problems—serious health issues such as heart attacks, brain spasms, torn esophagus, and even death can occur.
Heating up
Capsaicin, the compound that gives peppers their “heat”, is a chemical irritant and neurotoxin that activates pain receptors (TRPV1) tricking the brain into sensing heat, leading to a burning sensation, sweating, and flushing. The pain signal can also trigger the fight-or-flight response, causing a surge of adrenaline. Endorphins are eventually released, creating a pain-relief effect similar to a runner’s high, and ultimately it reduces systemic inflammation, boosts the metabolism, and increases healthy longevity.
However, in cases of extreme consumption and/or lack of preparation, woe can befall, for example:
- A man ruptured his esophagus after vomiting from eating a ghost pepper.
- A participant experienced severe brain blood vessel constriction (reversible cerebral vasoconstriction syndrome) after eating a Carolina reaper.
- A 25-year-old suffered permanent heart damage from cayenne pepper pills due to restricted blood flow.
- A teenager died after the “one chip challenge,” although the cause of death was undetermined.
So, what does moderation and preparation look like?
Moderation can be different to different people, since genetics do play a part—some people have more TRPV1 receptors than other people. However, for all people (unless in case of having an allergy or similar), acclimatization is important, and a much bigger factor than genetics.
Writer’s anecdote: on the other hand, when my son was a toddler I once left the room and came back to find him cheerfully drinking hot sauce straight from the bottle, so it can be suspected that genetics are definitely relevant too, as while I did season his food and he did already enjoy curries and such, he didn’t exactly have a background of entering chili-eating competitions.
Still, regardless of genes (unless you actually have a medical condition that disallows this), a person who regularly eats spicy food will develop an increasing tolerance for spicy food, and will get to enjoy the benefits without the risks, provided they don’t suddenly jump way past their point of tolerance.
On which note, in this video you can also see what happens when Dr. Deshauer goes from biting a jalapeño (relatively low on the Scoville heat scale) to biting a Scotch bonnet pepper (about 10x higher on the Scoville heat scale):
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Want to learn more?
You might also like to read:
Capsaicin For Weight Loss And Against Inflammation
Take care!
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