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==News About Kava== | ==News About Kava== | ||
''' | '''10 beer alternatives to drink this summer''' | ||
*Source:http://www. | *Source:http://www.mnn.com/food/beverages/stories/10-beer-alternatives-drink-summer | ||
:By | :By Josh Lew | ||
Think of these options as beer's lighter, often gluten-free cousins. | |||
Beer might be the alcoholic drink of choice for many American adults, but it can do a number on your waistline. And it’s not a friend of the gluten-free lifestyle, either. So as the temperatures rise, why not reach for a different chilled beverage from the beer family? | |||
There's an excitement that comes from trying something exotic — something totally different from the draft you usually order. These 10 alternatives to traditional beer come from all over the world. Some are well-known suds substitutes, while others are relatively unknown to drinkers in North America. | |||
Raise a glass to these beer alternatives! | |||
:Kvass | |||
Kvass has been popular in Russia for centuries. It’s made by soaking bread (often rye) in water and adding yeast and sugar to start the fermentation process, and additions like honey, raisins or mint can be added for flavor, NPR reports. Kvass ferments for only a few days, and the resulting beverage has an alcohol content between one and three percent. In Russia, it’s often considered a non-alcoholic drink. During the summer in kvass-drinking Eastern Europe, the beverage is often served on the street out of a large barrel on wheels. | |||
Kvass has a distinctly sour taste. The acid produced by the fermentation and the low pH are supposed to be good for your health because they encourage good bacteria to grow while killing bad bacteria. Mass-produced kvass does not have this bacterial makeup, but some artisans are trying to revive traditional brewing methods which allow them to create a drink closer to one produced in Eastern Europe for centuries. | |||
:Kombucha | |||
Kombucha is a fermented tea that, like kvass, has probiotics that may be good for your gut health, as The Washington Post explains. The drink, which can be made from either black or green tea, was traditionally prepared at home, but commercially produced varieties are now available in North America and Europe (often in health food stores). The first uses of kombucha go back several centuries to China, Eastern Europe, Russia and Japan. Now, however, it is consumed throughout the world. | |||
It’s often called “mushroom tea” because a mushroom-like mass forms during the fermentation process. The term kombucha is believed to come from the Japanese, although it could be a mistranslation because the closest Japanese word, konbucha, is a kind of seaweed tea. Like kvass, kombucha has an alcohol content lower than beer, though some homemade and small batch varieties can approach the strength of beer. Varieties that are sold off the shelf as health tonics must have an alcohol content of less than 0.5 percent to avoid being designated as alcoholic beverages in the United States. | |||
:Mead | |||
Mead is a distinctive beverage made from honey. Unlike kvass and kombucha, it is usually stronger than beer, with an alcohol content more similar to wine (between 6 and 20 percent). Mead is one of the oldest alcoholic beverages — there are mentions of honey wines in both Ancient Greek and Ancient Indian literature. A chemical analysis of pottery dating back 8,000 years showed traces of mead-like substances. | |||
Despite never gaining the popularity of wine, mead is enjoyed in Eastern and Northern Europe, and a more-traditional variety of honey-based alcohol is popular in East Africa. In North America, small artisan mead producers have been somewhat successful in bringing the ancient drink back into the public consciousness and giving people an alternative to both beer and grape-based wines. | |||
:Kava | |||
The kava plant is easily recognizable because of its heart-shaped leaves. To kava drinkers, however, the most important part of the plant is its root. Unlike all the other beer substitutes on our list, this one does not contain alcohol. Traditionally, kava is drunk in the South Pacific regions of Micronesia, Melanesia and Polynesia. When prepared correctly, a tea-like beverage containing the root produces a sedative-like effect. In Polynesian tradition, it is thought to give this relaxed feeling without lessening mental clarity. Because of this, kava is sometimes given religious or ceremonial significance. | |||
Though kava is banned by some countries, it is often used by Western herbalists to treat anxiety. There is currently no ban on the root in the United States, and kava bars are popping up around the country in places with large Polynesian populations and even in hip New York City neighborhoods, as the New York Daily News reports. | |||
:Cider | |||
Cider, which is often referred to as “hard cider” to differentiate it from the jugs of juice you buy at apple orchards in the fall, is most popular in the U.K., Ireland and parts of continental Europe, but it has fans in the United States and Canada, too. Cider is arguably the most popular beer alternative because it has a similar alcohol content, but is gluten-free and often has fewer carbs and calories. | |||
The process of making cider traditionally starts by mashing the apples in a press before fermenting the juice in barrels or vats for at least three months. Some varieties are fermented for much longer, resulting in a higher alcohol content and a different flavor than younger ciders. Like beer, many artisan cider makers produce smaller batches of high quality product, paying special attention to creating unique “trademark” flavors. Mass-produced varieties like Strongbow, from the U.K., and Magners, from Ireland, are exported worldwide. | |||
:Ginger beer | |||
There are two varieties of ginger beer. One is non-alcoholic and carbonated with carbon dioxide. The other, often branded as “alcoholic ginger beer” to distinguish it from the soft drink, is a fermented beverage originally popularized in the U.K. but is now sold all over the world. | |||
Crabbie’s Ginger Beer, first produced in Edinburgh, is exported to North America. At 4.8 percent alcohol by volume, it has a strength similar to beer. The product distributed in the U.K. is completely gluten-free, but the U.S. version in not. In the Caribbean, non-alcoholic versions of ginger beer are spiked with dark Caribbean rum to make a cocktail called the Dark and Stormy, which has become a signature drink on Bermuda, Jamaica and many other islands. | |||
:Sorghum beer | |||
Today, many gluten-free beer brands are made using sorghum as the main ingredient. Sorghum was first used to make alcohol in China. Even today, distilled Chinese liquor like maotai is made using the grain. In Africa, sorghum beer has long been very popular. It is known by different names in different parts of the continent. It is called pombe in East Africa and burukutu in Nigeria. Sorghum beer is widely served in South Africa as well. It is usually made in large metal pots (traditionally over an open fire) and “soured” during the fermentation process. This step, which is not used in beer production, gives African sorghum beer a very distinct taste. | |||
American brewers have started using sorghum to make gluten-free beer. Milwaukee’s Lakefront Brewery was one of the first to do this with its New Grist brand. Other companies, such as Bard’s Tale, also have sorghum beer offerings that are widely distributed in the United States. | |||
:Palm wine | |||
Palm wine is a naturally fermented drink popular in Asia and Africa. It’s known by different names depending on where it’s made, but the method of collecting palm tree sap and fermenting it is very similar everywhere. The process of making palm wine starts when sap is extracted from a palm tree (coconut palm, date palm and other varieties are used). This sometimes requires the tapper to climb high up into the tree. | |||
The sap starts fermenting after it is taken from the tree, and after two or three hours, the liquid has an alcohol content of three to four percent. It is usually consumed at this point because it is at its sweetest. If fermentation continues, the taste becomes more sour, but the drink gets stronger (up to 10 to 12 percent alcohol). If the liquid is allowed to ferment for more than a day, it becomes like vinegar and is undrinkable. Some tappers and sap collectors add local yeasts to increase the potency. Palm wine isn’t widely available in the U.S. because of the process by which it is made and the fact that it should be enjoyed while fresh. | |||
:Pulque | |||
Mexico is famous for its tequila. However, another lesser-known (and less potent) drink is made from the same plant family used to produce both tequila and its worm-wearing cousin, mezcal. Pulque is made from the sap of certain species of agave. After the sap is collected, it is fermented using special bacteria. The process of fermentation is continuous, so pulque must be consumed soon after it is removed from the fermentation vats. The process usually lasts one to two weeks. | |||
Pulque is drunk by some locals in agave-growing areas, and there are efforts to revive interest among tourists by adding pulque to tequila tours or offering it as a less potent, more traditional alternative to the harder liquor. | |||
:Sake | |||
Sake is a well-known Japanese alcoholic beverage. It is usually categorized as a wine or a spirit, but the brewing process is actually much closer to beer than wine or distilled liquor. Sake is made from rice, and, like beer, the starch is converted to sugar before it is fermented. Unlike beer, which has separate brewing steps, the conversion of starch to sugar to alcohol occurs in a single step. | |||
Sake has an alcohol content of 15 to 20 percent. Both transparent filtered and cloudy unfiltered versions are available. A type of mold is actually sprinkled on the rice to start the fermentation process (the same mold is used to ferment soybeans that will be used to make soy sauce). The sake-making process takes about one month, though it can vary depending on the variety being produced. | |||
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Revision as of 01:40, 28 May 2016
Herbal Remedies and Medicinal Cures for Diseases, Ailments & Illnesses that afflict Humans and Animals
Aloe Vera •
Astragalus •
Bankoro •
Bilberry •
Bitter Gourd (Ampalaya) •
Bitter Orange •
Black Cohosh •
Cat's Claw •
Chamomile •
Chasteberry •
Coconut •
Cranberry •
Dandelion •
Echinacea •
Ephedra •
European Elder Tree •
Evening Primrose •
Fenugreek •
Feverfew •
Flaxseed •
Garlic •
Ginger •
Ginkgo •
Ginseng (Asian) •
Golden Seal •
Grape Seed •
Green Tea •
Hawthorn •
Hoodia •
Horse Chestnut •
Kava •
Lavender •
Licorice •
Malunggay Moringa Oleifera •
Milk Thistle •
Mistletoe •
Passion Flower •
Peppermint Oil •
Red Clover •
Ringworm Bush (Akapulko) – Cassia alata •
Saw Palmetto •
St. John's Wort •
Tawa Tawa •
Turmeric •
Valerian •
Yohimbe •
accept the bitter to get better
 Kava Leaves | |||
| |||
|
Kava
The medicinal herb Kava as an alternative herbal remedy - Kava is native to the islands of the South Pacific and is a member of the pepper family.Common Names--kava kava, awa, kava pepper Latin Names--Piper methysticum
What Kava Is Used For
- Kava has been used as an herbal remedy and as a ceremonial beverage in the South Pacific for centuries.
- Kava has also been used to help people fall asleep and fight fatigue, as well as to treat asthma and urinary tract infections.
- Topically (on the skin), kava has been used as a numbing agent.
- Today, kava is used primarily for anxiety, insomnia, and menopausal symptoms.
How Kava Is Used
- The root and rhizome (underground stem) of kava are used to prepare beverages, extracts, capsules, tablets, and topical solutions.
What the Science Says about Kava
- Although scientific studies provide some evidence that kava may be beneficial for the management of anxiety, the U.S. Food and Drug Administration (FDA) has issued a warning that using kava supplements has been linked to a risk of severe liver damage.
- Kava is not a proven therapy for other uses.
- NCCAM-funded studies on kava were suspended after the FDA issued its warning.
Side Effects and Cautions of Kava
- Kava has been reported to cause liver damage, including hepatitis and liver failure (which can cause death).
- Kava has been associated with several cases of dystonia (abnormal muscle spasm or involuntary muscle movements).
- Kava may interact with several drugs, including drugs used for Parkinson's disease.
- Long-term and/or heavy use of kava may result in scaly, yellowed skin.
- Avoid driving and operating heavy machinery while taking kava because the herb has been reported to cause drowsiness.
- Tell your health care providers about any herb or dietary supplement you are using, including kava. This helps to ensure safe and coordinated care.
News About Kava
10 beer alternatives to drink this summer
- By Josh Lew
Think of these options as beer's lighter, often gluten-free cousins.
Beer might be the alcoholic drink of choice for many American adults, but it can do a number on your waistline. And it’s not a friend of the gluten-free lifestyle, either. So as the temperatures rise, why not reach for a different chilled beverage from the beer family?
There's an excitement that comes from trying something exotic — something totally different from the draft you usually order. These 10 alternatives to traditional beer come from all over the world. Some are well-known suds substitutes, while others are relatively unknown to drinkers in North America.
Raise a glass to these beer alternatives!
- Kvass
Kvass has been popular in Russia for centuries. It’s made by soaking bread (often rye) in water and adding yeast and sugar to start the fermentation process, and additions like honey, raisins or mint can be added for flavor, NPR reports. Kvass ferments for only a few days, and the resulting beverage has an alcohol content between one and three percent. In Russia, it’s often considered a non-alcoholic drink. During the summer in kvass-drinking Eastern Europe, the beverage is often served on the street out of a large barrel on wheels.
Kvass has a distinctly sour taste. The acid produced by the fermentation and the low pH are supposed to be good for your health because they encourage good bacteria to grow while killing bad bacteria. Mass-produced kvass does not have this bacterial makeup, but some artisans are trying to revive traditional brewing methods which allow them to create a drink closer to one produced in Eastern Europe for centuries.
- Kombucha
Kombucha is a fermented tea that, like kvass, has probiotics that may be good for your gut health, as The Washington Post explains. The drink, which can be made from either black or green tea, was traditionally prepared at home, but commercially produced varieties are now available in North America and Europe (often in health food stores). The first uses of kombucha go back several centuries to China, Eastern Europe, Russia and Japan. Now, however, it is consumed throughout the world.
It’s often called “mushroom tea” because a mushroom-like mass forms during the fermentation process. The term kombucha is believed to come from the Japanese, although it could be a mistranslation because the closest Japanese word, konbucha, is a kind of seaweed tea. Like kvass, kombucha has an alcohol content lower than beer, though some homemade and small batch varieties can approach the strength of beer. Varieties that are sold off the shelf as health tonics must have an alcohol content of less than 0.5 percent to avoid being designated as alcoholic beverages in the United States.
- Mead
Mead is a distinctive beverage made from honey. Unlike kvass and kombucha, it is usually stronger than beer, with an alcohol content more similar to wine (between 6 and 20 percent). Mead is one of the oldest alcoholic beverages — there are mentions of honey wines in both Ancient Greek and Ancient Indian literature. A chemical analysis of pottery dating back 8,000 years showed traces of mead-like substances.
Despite never gaining the popularity of wine, mead is enjoyed in Eastern and Northern Europe, and a more-traditional variety of honey-based alcohol is popular in East Africa. In North America, small artisan mead producers have been somewhat successful in bringing the ancient drink back into the public consciousness and giving people an alternative to both beer and grape-based wines.
- Kava
The kava plant is easily recognizable because of its heart-shaped leaves. To kava drinkers, however, the most important part of the plant is its root. Unlike all the other beer substitutes on our list, this one does not contain alcohol. Traditionally, kava is drunk in the South Pacific regions of Micronesia, Melanesia and Polynesia. When prepared correctly, a tea-like beverage containing the root produces a sedative-like effect. In Polynesian tradition, it is thought to give this relaxed feeling without lessening mental clarity. Because of this, kava is sometimes given religious or ceremonial significance.
Though kava is banned by some countries, it is often used by Western herbalists to treat anxiety. There is currently no ban on the root in the United States, and kava bars are popping up around the country in places with large Polynesian populations and even in hip New York City neighborhoods, as the New York Daily News reports.
- Cider
Cider, which is often referred to as “hard cider” to differentiate it from the jugs of juice you buy at apple orchards in the fall, is most popular in the U.K., Ireland and parts of continental Europe, but it has fans in the United States and Canada, too. Cider is arguably the most popular beer alternative because it has a similar alcohol content, but is gluten-free and often has fewer carbs and calories.
The process of making cider traditionally starts by mashing the apples in a press before fermenting the juice in barrels or vats for at least three months. Some varieties are fermented for much longer, resulting in a higher alcohol content and a different flavor than younger ciders. Like beer, many artisan cider makers produce smaller batches of high quality product, paying special attention to creating unique “trademark” flavors. Mass-produced varieties like Strongbow, from the U.K., and Magners, from Ireland, are exported worldwide.
- Ginger beer
There are two varieties of ginger beer. One is non-alcoholic and carbonated with carbon dioxide. The other, often branded as “alcoholic ginger beer” to distinguish it from the soft drink, is a fermented beverage originally popularized in the U.K. but is now sold all over the world.
Crabbie’s Ginger Beer, first produced in Edinburgh, is exported to North America. At 4.8 percent alcohol by volume, it has a strength similar to beer. The product distributed in the U.K. is completely gluten-free, but the U.S. version in not. In the Caribbean, non-alcoholic versions of ginger beer are spiked with dark Caribbean rum to make a cocktail called the Dark and Stormy, which has become a signature drink on Bermuda, Jamaica and many other islands.
- Sorghum beer
Today, many gluten-free beer brands are made using sorghum as the main ingredient. Sorghum was first used to make alcohol in China. Even today, distilled Chinese liquor like maotai is made using the grain. In Africa, sorghum beer has long been very popular. It is known by different names in different parts of the continent. It is called pombe in East Africa and burukutu in Nigeria. Sorghum beer is widely served in South Africa as well. It is usually made in large metal pots (traditionally over an open fire) and “soured” during the fermentation process. This step, which is not used in beer production, gives African sorghum beer a very distinct taste.
American brewers have started using sorghum to make gluten-free beer. Milwaukee’s Lakefront Brewery was one of the first to do this with its New Grist brand. Other companies, such as Bard’s Tale, also have sorghum beer offerings that are widely distributed in the United States.
- Palm wine
Palm wine is a naturally fermented drink popular in Asia and Africa. It’s known by different names depending on where it’s made, but the method of collecting palm tree sap and fermenting it is very similar everywhere. The process of making palm wine starts when sap is extracted from a palm tree (coconut palm, date palm and other varieties are used). This sometimes requires the tapper to climb high up into the tree.
The sap starts fermenting after it is taken from the tree, and after two or three hours, the liquid has an alcohol content of three to four percent. It is usually consumed at this point because it is at its sweetest. If fermentation continues, the taste becomes more sour, but the drink gets stronger (up to 10 to 12 percent alcohol). If the liquid is allowed to ferment for more than a day, it becomes like vinegar and is undrinkable. Some tappers and sap collectors add local yeasts to increase the potency. Palm wine isn’t widely available in the U.S. because of the process by which it is made and the fact that it should be enjoyed while fresh.
- Pulque
Mexico is famous for its tequila. However, another lesser-known (and less potent) drink is made from the same plant family used to produce both tequila and its worm-wearing cousin, mezcal. Pulque is made from the sap of certain species of agave. After the sap is collected, it is fermented using special bacteria. The process of fermentation is continuous, so pulque must be consumed soon after it is removed from the fermentation vats. The process usually lasts one to two weeks.
Pulque is drunk by some locals in agave-growing areas, and there are efforts to revive interest among tourists by adding pulque to tequila tours or offering it as a less potent, more traditional alternative to the harder liquor.
- Sake
Sake is a well-known Japanese alcoholic beverage. It is usually categorized as a wine or a spirit, but the brewing process is actually much closer to beer than wine or distilled liquor. Sake is made from rice, and, like beer, the starch is converted to sugar before it is fermented. Unlike beer, which has separate brewing steps, the conversion of starch to sugar to alcohol occurs in a single step.
Sake has an alcohol content of 15 to 20 percent. Both transparent filtered and cloudy unfiltered versions are available. A type of mold is actually sprinkled on the rice to start the fermentation process (the same mold is used to ferment soybeans that will be used to make soy sauce). The sake-making process takes about one month, though it can vary depending on the variety being produced.
Two New Kava Bars Chill out the Bay Area With a Calming, Natural Concoction
- By A. K. Carroll
The Polynesian term for cheers — Bula!— isn't commonly heard in San Francisco's restaurant scene, where toasting over a glass of Champagne or even a mug of coffee is the norm. But head down University Avenue in Berkeley, and you'll hear the salutation shouted with gusto over kava-filled coconut mugs inside MeloMelo Kava Bar.
MeloMelo Kava Bar is the first booze and coffee-free bar to hit the Bay Area serving only kava—a murky gray, mood-altering beverage made from the 10-foot roots of the piper methysticum (“intoxicating pepper”) plant native to the South Pacific. Thousands of years before alcohol or coffee dominated society, kava was the beverage of choice for every occasion, and in the South Pacific it's often drunk throughout the day, in large quantities.
Kava culture first crept into the mainland via southern Florida in the early 2000s, but is only now making its way to the West Coast. It's natural benefits are widespread, and the root has been used as everything from a muscle relaxant and pain reliever to a sleep aid and cure for anxiety.
An alternative to the traditional bar scene, MeloMelo offers a trippy, tranquil vibe and calming soporific drinks that promise the opposite of caffeinated jitters or day-after hangovers, but is still open until 12am every night.
“We make our kava significantly stronger [than what you would have in the South Pacific] or people wouldn’t feel the effects of it,” says Nicholas (Nico) Rivard, co-owner of MeloMelo. He and partner Rami Kayali source their kava from the Fiji, Konga and Vanuata islands, grinding the root themselves to ensure its quality.
In its first year, MeloMelo has already garnered a cult-like following of locals who come to sit, chat, and bask in the drug-like effects of the natural concoction. Kava is traditionally served in coconut shells called bilos, and MeloMelo offers two options: “low tide” and “high tide,” similar to a single and double shot.
“Traditionally we just knock it back,” says Rivard. “Admittedly, it’s not the tastiest of beverages.”
Within minutes of shooting back a shell, you may feel your tongue and lips go numb courtesy of the active kavalactones in the drink. These initial effects are temporary, but the mellowing result can last much longer.
“It’s not for everyone,” says Rivard, “But I think people appreciate the atmosphere. [It’s] very different from a coffee shop where the energy is really ramped up. Here people are really interacting with each other.”
That organic social interaction is what former barowner Alva Caple also aims to foster at her forthcoming Kava Lounge SF, set to open on Divisadero and McAllister by the end of the month.
“I hope this is going to be a real social place,” says Caple. “An herbal cocktail lounge with a full range of what used to be called elixirs.”
Caple’s kava bar is a bit more spacious than MeloMelo, with a window nook, expansive bar, and elevated lounge. The atmosphere is lush with jungle green walls and a scattering of plants.
Caple believes that Kava Lounge SF will appeal to a broad range of people, including the curious, the health-conscious, and the straight up kava lovers. “Kava is just absolutely wonderful,” he touts. “This [place] is going to be the shit.”
New York’s first kava bar, Kavasutra, opens in the East Village serving sedative beverages
- By Jeanette Settembre (NEW YORK DAILY NEWS)
This is your brain on kava.
Take a sip of the mind-altering beverages at Kavasutra in the East Village and you’ll get a brew made from a root with sedative and anesthetic properties to promote mind and body relaxation.
“I’m dazed, but not confused,” said Tyler Blue McPerson, 29, of East Williamsburg, who downed two cups at the city’s first kava bar. “It’s interesting to be at a bar without alcohol. With wine or beer there’s a desire for another, but with kava you’re content.”
His friend Dane Graham said his body went to a state that was “strangely mellow for New York.”
“I feel chill,” said the 29-year-old Greenpoint resident, reacting to the effect of kavalactones, the root’s active ingredients.
Kavasutra is a bar like most others in the neighborhood, a dimly lit hangout with a 10-seat counter and an after-work mix of 20-something hipsters, couples and loners.
The difference? As the sign outside reads, “Alcohol is so 2014.” So in lieu of booze, bartenders offer up bowls of murky water garnished with a slice of pineapple. The sweet fruit helps get the bitter brown muck down the rabbit hole.
If you can stomach it, you will relax, thanks to kava’s influence on the part of the brain that control emotions. Better news? Kava doesn’t affect motor skills or judgment like alcohol.
The first sensation is a tingling in the lips and some numbness in the throat. What follows is a light euphoria and a feeling of calm and clarity. A second cup really boosts the muscle-relaxing effect.
The trick is getting the brew of emulsified kava roots down the gullet. Go ask Alice.
“You’re going to want to chug it,” a bartender replied.
Some do, but novices make the mistake of sipping it slowly with a straw, but that just makes it taste like dirty water.
Tipplers will also want to avoid overindulging in the new fad feelgood, especially over the long term.
The Food and Drug Administration has tracked periodic outbreaks of kava-related toxicity, most recently in 2002 when dozens of Americans suffered liver damage — and three died — from pill versions of kava.
As a result, Canada and several countries in Europe and Asia banned kava products, and U.S. authorities issued a warning. However, more recently, the root bounced back. Last year, Germany overturned its own ban, citing kava’s low risk. But nutritionists are not convinced. The herb metabolizes through the liver like alcohol, so combining the two is not recommended.
“It has drug-like properties. That’s really where the scary situation lies,” says Dr. Lisa Young, who recommends camomile tea instead of kava, for anxiety and stress relief. “Everyone is going to get a different reaction. My worry is that if someone has several cups and they drive and fall asleep.”
The kava plant is found in the South Pacific and is regularly consumed in Fiji, Hawaii and Polynesia. The drink goes back about 3,000 years, when it was traditionally prepared by cutting the root into small pieces, chewed by several people and spat into a bowl before it's mixed with coconut milk. It was believed that saliva promoted the extraction of the active ingredients and provided a tastier drink.
Today, the root is ground or grated. Before receiving the drink, Polynesians would clap their hands once, then drink it like a shot and, after finishing, clap three more times. Patrons at Kavasutra engaged in a similar ritual before cheers-ing the concoction with strangers.
Kava bars started opening in the U.S. in the early 2000s in Hawaii, California and Florida. There are five other Kavasutras nationwide: four in Florida and one in Denver.
“It’s not my favorite cup of tea,” says Pure Green juice bar founder Ross Franklin of the herb’s bitter taste.
“It needs to be mixed with sweeter ingredients for it to be palatable for most people,” he adds.
If you don’t like the earthy taste of kava tea, Kavasutra also offers fruity shots made with powdered kava, coconut water, coconut syrup, lemon and served with lime.
You won’t find any alcohol at this bar, but there is a happy hour. Half-off cups of kava (normally priced at $6 per cup) are served every day from 6 p.m. until 9 p.m.
Sip responsibly.
Kavasutra, 261 E. 10th St. between First Ave. and Ave. A. Open 11 a.m. to 2 a.m.
Is Kava the Cure for Anxiety?
- By Brian Krans (Medically Reviewed by Peggy Pletcher, MS, RD, LD, CDE)
While many people with anxiety may turn to a glass of wine or a few fingers of Scotch to ease their shaky nerves, kava may have some added benefits that Johnny Walker can’t provide.
Kava, also known as kava-kava, has been used by Pacific Island cultures for centuries for its relaxing properties. It’s also used for various religious rites and ceremonies.
The root of the Piper methysticum plant is chewed, ground, or pulverized to make drinks or teas that can ease a person’s mind while maintaining clarity. It’s used for temporary relief from anxiety, stress, and insomnia.
Kavalactones are the active chemical ingredients of the kava root. Research shows that they can affect brain chemistry in ways similar to prescription antidepressants and anti-anxiety medications.
Kava is prepared in tinctures, teas, and also comes in pill and powder forms. For those looking to be social about their treatments, kava bars — where patrons can sample and sip kava just like they would a microbrew IPA — are slowly popping up across the United States.
- What Does It Do?
Studies show that kava can be effective at elevating mood related to anxiety and depression.
One major benefit of using kava to treat anxiety is that it doesn’t appear to have much of an effect on your reaction time. For example, while common anti-anxiety medications like oxazepam can slow your reaction time when you’re driving, a 2012 study suggests that a 180 milligrams (mg) dose of medicinal kava doesn’t impair a person’s driving ability.
There appear to be few other side effects, especially compared to other anti-anxiety medications. One study showed that daily doses of kava extract ranging from 120 to 240 mg significantly reduced participants’ anxiety without causing any damage to the liver. The most common side effect experience by the 75 study participants was headache.
Additionally, while a decreased sex drive is one adverse effect of depression, research shows that kava can significantly boost sex drive in women.
But kava is no miracle cure. Like alcohol, use of kava has been linked to problems with the liver. Health Concerns in Using Kava
The use of kava is tightly regulated in some countries due to concerns over toxicity, specifically its damaging effects to the liver. Kava is banned in the United Kingdom, Germany, Switzerland, Canada, Australia, and France because of liver toxicity concerns.
Kava is legal for sale in the U.S. when marketed as a nutritional supplement. There have been cases of liver damage and even some deaths reported with kava use. For this reason, you should be sure to talk to your doctor about kava and discuss the appropriate dose recommended before you take this herb.
Recently, Germany has repealed the ban due to the claim that the ban was “unlawful and inappropriate.” German health authorities are currently appealing the ban.
The long-term and historic use of kava in Pacific cultures — under strict ritual preparation — have also shown it to be safe.
Still, the scientific and regulatory communities agree that further research is needed to determine whether or not the root itself is toxic to the liver, or if it is the processing methods that affect toxicity.
The FDA warns that people with liver disease or liver problems should consult their doctor before taking supplements containing kava.
Waikato study examines kava's effects on driving
- Source:http://www.stuff.co.nz/national/health/78418804/Waikato-study-examines-kavas-effects-on-driving
- By AARON LEAMAN
During his years on the police force, Dr Apo Aporosa saw first-hand the tragic consequences of road smashes.
The carnage confirmed his strong anti-drink driving views and instilled in him a desire to keep people safe behind the wheel.
In December last year, Aporosa, a research fellow at Waikato University, was awarded a postdoctoral fellowship to study the effects of kava on driver ability and road safety.
Kava is a traditional Pacific Island drink and is renowned for its relaxant effects.
The two-year fellowship, worth $230,000, is being funded by the Health Research Council of New Zealand (HRC).
Aporosa, who has Fijian ancestry, said his study is not anti-kava but is intended to inform the community and kava-users.
He also hopes to dispel popular misconceptions about kava.
"This fellowship is a huge blessing for me because it allows me to investigate a passion, which is kava and culture," Aporosa said.
"When I was in the police during the late 1980s and early '90s, there was this huge focus on alcohol and driving but not so much on drugs and driving. And I would attend these ugly messes on the side of the road and know that alcohol wasn't involved but possibly something else was. So this study allows me to take this interest from the past, and take something that's important to me, and pull them together."
Aporosa is working through ethics approval for his study which will involve computer-based psychometric testing of kava users.
A group will be tested over a six-hour kava session, measuring their driving vigilance, alertness and divided attention at hourly intervals.
The results will be compared with a control group of non-kava drinkers.
Kava clubs will also be surveyed to glean members' views of their driving.
There is currently no roadside test to detect or measure the level of kava in a driver's body.
Aporosa said it is up to individuals to decide whether they felt fit to drive after consuming kava.
Kava has 18 active ingredients, including six dominant ones.
The study's findings will be shared with road transport agencies across the South Pacific.
"Whether a person should drive after drinking kava comes down to considering road safety in totality. Do they feel fit to drive?" Aporosa said.
"The study at the end of the day is being funded by the HRC to consider the potential of kava in motor vehicle accidents. But at the same time, when you're dealing with kava you can't overlook its cultural importance. Culture is part of who we are. We just happen to now be living in a mobile society and driving is something we do. That doesn't make kava a negative thing."
Aporosa is currently involved in lobbying the Australian Government to lift restrictions on the importation of kava.
Kava use was banned in Arnhem Land, in the Northern Territory, in August 2007.
"Kava is representative of something that is indigenous and there's this undercurrent belief that indigenous is native, it's not progressive. They might look down on us because we mix kava with our hands and all drink from the same cup. Yet it's okay to drink alcohol out of a bottle and go leer it up downtown and punch people."
Rakesh Singh, who owns Essential Spice in Hamilton East, said kava was growing in popularity, especially among non-Pasifika people.
The beverage is favoured for its medicinal properties and is seen as a "good social, relaxing drink".
His shop sells kava for $5 per 100 grams.
"There are different grades of kava and we sell only the premium grade. Before the recent cyclone hit Fiji, kava was selling for $40 a kilogram but that has gone up to $50 a kg," Singh said. Kava misconceptions
- • Myth 1: Kava contains alcohol or causes hallucinations
Kava contains active compounds called kavalactones, making it mildly psychoactive but is is neither alcoholic or hallucinogenic.
- • Myth 2: Kava is unhealthy
Kava does not have any significant adverse health effects. The most common side-effect from excessive kava drinking is a dryness of the skin. Kava has been used as a traditional medicine in Pacific societies for centuries.
- • Myth 3: All kava is the same
There are hundreds of different kava cultivars displaying varying flavours and degrees of potency.
- • Myth 4: Kava tastes like muddy water
Kava's flavour can range from bitter and earthy to slightly peppery. It is not normally drunk for its flavour. People often eat sweets or fruit while drinking kava.
- • Myth 5: Kava is addictive
Kava is not considered an addictive substance and does not lead to physical dependency.
Can kava cure cancer?
- (UCI News)
UC Irvine study of plant compound’s effectiveness against bladder malignancies has yielded promising results
A plant grown in the South Pacific and consumed by islanders for its mild sedative effects is grabbing the attention of cancer researchers around the world, include one in UC Irvine’s Department of Urology.
Traditionally, the root extract of the kava plant is blended into a bitter tea that’s believed to relax muscles, aid sleep, reduce y and even make people more sociable. In native cultures, kava tea is often shared before important government meetings, weddings and other sometimes stressful events to calm the nerves and reduce the chances of conflict.
But Dr. Xiaolin Zi, a UC Irvine associate professor of urology, is discovering that kava compounds called flavokawains stop bladder tumor growth in cell cultures and animal studies, and he believes they might stave off bladder cancer in humans.
At the root of Zi’s research is a seemingly paradoxical fact: South Pacific islanders enjoy low cancer rates despite being heavy smokers.
“Cigarette smoking is a leading cause of bladder cancer, but in the Pacific islands, where kava is plentiful, the incidence of cancer is low despite high smoking rates,” he says. “What I’ve been investigating is how kava compounds can prevent bladder cancer in smokers.”
Since joining UC Irvine in 2002, Zi has studied bioactive agents that come from such plants as the tomato and kava for their chemopreventive impact on prostate and bladder cancer.
Currently, he’s focused on the kava-derived flavokawain A. With funding from the National Cancer Institute, Zi’s team is using mouse models of bladder cancer to demonstrate its efficacy in protecting against the carcinogenic influence of tobacco.
They’ve found that flavokawain A encourages apoptosis, or cell death, in precancerous cells by overcoming the effects of the mutated p53 protein. Known as “the guardian of the genome,” this protein plays a critical role in keeping cells from becoming cancerous, but it’s defective in about half of all human cancers.
(Earlier this year, University of Minnesota researchers published study results in which flavokawain A treatments blocked the proliferation of breast cancer cells.)
Zi’s group has set out to show that mice fed high doses of flavokawain A experience a corresponding slowing of tumor growth. Initial data have been very promising. All three bladder cancer mouse models have responded to the treatment.
To date, Zi has seen no evidence of toxicity from the flavokawain A compound. He notes that this is critical to the compound’s potential as a therapy for human bladder cancer patients.
“The majority of bladder cancer occurs after age 65. Any agents that can delay the onset of cancer are highly beneficial,” says Zi, who’s also a member of UC Irvine Health’s Chao Family Comprehensive Cancer Center. “For older people, being cancer-free for years longer dramatically improves quality of life.”
More than 70,000 new cases of bladder cancer are reported annually in the U.S. The per-patient cost to the nation’s healthcare system of bladder cancer is among the highest of all cancers ($96,000 to $187,000).
Although there are numerous options for the treatment of bladder cancer and success rates are high compared with many other solid-tumor malignancies, the American Cancer Society estimates that nearly 15,000 Americans will die from bladder cancer this year. Many of the current chemotherapeutic treatment regimens for bladder cancer also carry significant side effects and toxicities.
Treatments derived from natural sources, Zi says, may provide a solution. He hopes to conduct clinical trials on human patients in the near future.
“Although there are not yet a lot of studies showing the cancer-fighting effectiveness of natural treatments, many cancer patients are using them,” he adds. “More studies are needed to find out if these natural supplements work and in what circumstances people should use them. There’s a lot of exciting potential in this area of research.”
Kava: The anti-anxiety herb is making a comeback
- By Chris Kilham
Kava, an herb from the Pacific islands whose roots yield relaxing compounds, has been sold in the U.S. for a long time. In 1900 kava extract appeared in the Sears Roebuck catalog as a “temperance wine,” an alternative to demon drink. Buyers who purchased the extract received a free tea set. Up until the 1950s kava products were registered in the U.S. Pharmacopoeia, the official compilation of approved medicines, for the treatment of both gonorrhea and nervousness.
Captain Cook may have been the first non-native to be offered kava, and he was put off by it. The root of the plant is traditionally ground by native people and mixed with a little water. The mixture is squeezed and strained into a coconut shell and drunk. The feeling of relaxation is immediate and pleasant. Compounds in kava relax tense muscles and work in the amygdala, the anxiety centers of the brain. For Captain Cook, the relaxing native drink looked un-appealing.
“Kava time” in late afternoon is a regular feature of Pacific island native cultural life, and the use of kava among the people of Oceania goes back at least 3000 years. Non-alcoholic and the color of muddy water, kava is an agent of peace and tranquility. “Kava time” is a daily period of kinship and community, when native people get together, drink kava, and share what has happened in their day. Other visitors to the Pacific islands have taken a more positive approach to kava than Captain Cook and have enjoyed kava time. Pope John Paul drank kava in Fiji, as have British royals and innumerable politicians and diplomats.
In 1996, a kava boom, fueled by features in various news outlets, sent kava sales soaring in both the U.S. and Europe. I wrote a book about kava entitled Kava, Medicine Hunting in Paradise, and hundreds of companies put out kava-based products. Bolstered by several European human clinical studies demonstrating anti-anxiety effects, kava became huge. Sales of kava – “the natural Xanax” – went exponential, and for the first time, many South Pacific island cultures flourished economically due to brisk kava sales.
In 2001, Duke University Medical Center conducted two studies on kava extract. One study showed that kava is safe for the liver, causing no noticeable problems. The other study revealed that kava extract is as effective for the treatment of anxiety as the benzodiazepine class of drugs (Xanax, Valium), without the hazards caused by those medicines.
The Relaxing Power of Kava
- (FoxNews.com)
The vitamin and supplement market is full of remedies that claim to help with anxiety and stress. Medicine Hunter Chris Kilham visited the New York Botanical Garden in the Bronx to share a potent and natural remedy, which relieves stress and enhances overall well-being.
The kava plant isn’t common to most people’s gardens, but Michael Balick, vice president for botanical science and philecology curator of the Institute of Economic Botany at the New York Botanical Garden, told FoxNews.com that people in the South Pacific have been using it for thousands of years as an anti-anxiety tonic.
“The roots are pounded, mixed with hibiscus, and made into a sort of slimy beverage that immediately reduces your anxiety, makes you want to talk to everybody in the room. It's an anxiolytic, similar to Valium, and so you lose your inhibitions; everybody's your friend, you're chatting away, and they use it to resolve conflict,” Balick said.
Kilham, who calls the plant one of his favorites, has also experienced the effects of kava. “It's really an agent of kinship and community. You know people get together in the afternoon, they drink kava, they talk. It really seems to be an agent of community cohesion every bit as much as it's a medicinal plant,” Kilham said.
Balick explained how kava helps hold culture together in the South Pacific. While families in the U.S. may spend time with their children and spouses around the television in the evenings, on the island of Vonuatu, families sit around a stone, pound kava and drink it. It is a time for storytelling and to resolve problems.
Kilham said the effects of kava are immediate, and Balick warned that the plant should be used with caution.
“You wouldn't want to drive a car under the influence of kava, because everything would just seem funny and happy,” Balick said.
Health beat: U study shows kava may prevent smoking-induced lung cancer
- By Dan Browning (Star Tribune)
A plant grown in the South Pacific and consumed by islanders for its mild sedative effects appears to prevent smoking-induced lung cancer, according to researchers at the University of Minnesota.
Their findings, published last week in the journal Cancer Prevention Research, suggest that an extract made from kava root suppresses the growth of tumors in mice. They’ve applied for a patent on a blend of the active ingredients that they believe is the preventive agent.
Lung cancer results in about 150,000 deaths and 160,000 new cases a year in the United States. The five-year survival rate is just under 17 percent. Smoking greatly increases the chance of developing lung cancer. Yet studies in such islands as Fiji and Western Somoa have found very low lung cancer rates despite relatively heavy tobacco use.
Earlier studies found an inverse correlation between the amount of kava consumed and the cancer rate among smokers, indicating that the earthy beverage might be blocking tumor growth. But kava was banned in Europe, where it had been used to treat anxiety, after reports suggesting it causes liver damage. The U’s researchers found those reports questionable and say their own kava extract did not harm the liver. However, further study is needed to establish its safety in human clinical settings, they said.
The American Botanical Council said in a statement that while it generally does not comment on studies conducted on mice and other animals, the U’s kava research warrants attention. It quoted Rick Kingston, a U pharmacy professor and president of Regulatory and Scientific Affairs at SafetyCall International in Minneapolis, as saying the research is “unprecedented in its potential impact.”
An editorial accompanying the study said that “although the ultimate success of kava will depend on the outcomes of further … studies, this herb exemplifies the principle of ‘nature to bench to bedside’ and supports the identification and … testing of natural agents for cancer chemoprevention.”
The Kava Craze: Is Kava the Next Big Thing?
- By Taylor Villucci
Experiencing varying levels of intoxication during your college years seems to be an understood fact. With wild parties, lots of bars and clubs, and even being able to consume alcohol on campus (looking at you, Chili’s), the ability to consume alcohol or other illicit substances isn’t hard when a part of a large college area like Florida State and Tallahassee. While getting rid of alcohol and other substances within a college community might be near impossible, there are other legal alternatives people are pursuing to be able to relax and wind down after a stressful week.
According to The Alcohol Prevention Team at Florida State, about 33% of women and 59% of men consumed five or more drinks at one sitting. This excessive drinking cannot be attributed to any specific reason— instead, it can be chalked up to a multitude of factors such as students feeling like they need to “escape” from their troubles, pressure from friends to keep drinking, or just the carelessness of being drunk and not counting the amount of drinks they are consuming. The feeling of being intoxicated appeals to many students due to them being more free to socialize, lower inhibitions, and feeling carefree throughout the night. While some drink to excess like this, others are just looking for a way to unwind after a hectic week with some close friends. Kava might be the option for that.
Kava is the root of a plant that is generally consumed via the mouth in drink form. Produced and consumed in the pacific region, as in places like Fiji, Vanuatu, and Hawaii, Kava has started to make its’ way to the continental United States. While Kava by itself doesn’t have the greatest taste, it can be mixed with other ingredients to create a better drinking experience (like a mixed drink can mask the taste of strong alcohol). Other ways to consume the root are in capsule form, which can be mixed with tea or taken orally.
The benefits of drinking Kava range from medical to social. Kava can be used to reduce anxiety in the short term— some people use capsules to mix with their tea when feeling like their anxiety is becoming more prominent. The kava relaxes them and reduces their anxiety to manageable, or nearly untraceable, levels. Kava can also be used as a sleep aid. In a more social aspect, kava relaxes the user and helps them become more sociable once the effects are felt. These effects are part of the reason why kava is marketed as a substitute for alcohol. Without the worry of getting a hangover like with alcohol consumption, the user can feel more relaxed and sociable within a group setting. It can also be compared to alcohol with the relation to being able to drink it fast, like with shots, or mixing it with flavors to create a “mixed drink.”
While being lectured on the dangerous aspects of alcohol, such as becoming impaired and driving, liver damage, or making reckless/poor decisions while under the influence, kava might seem like a better choice for people who are still looking to sit back and relax with friends. However, like most things in life, there can be some negative side effects with consumption. While it is not completely verifiable, there are cases where Kava may have caused liver damage or failure. While not common, it is a side effect that could potentially plague those who decide to consume it. Also, if too much is taken at one time, it may cause an upset stomach. It should also be noted that operating machinery after drinking kava is not recommended.
With kava bars popping up around the country, and even one near Florida State’s campus, kava is becoming more popular within the states and it’s residents. While some people might use it as a somewhat safer alternative to drinking, others may use it as just a way to unwind and calm down for a few hours before bed. Everyone’s kava use might differ, but the usage is definitely going to increase with kava becoming more popular in the states, and in Tallahassee. Everyone should make their own informed decisions before partaking in it, as with anything.
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