Yes, if for any reason you do not want to take it in capsules, you may pull out the content and mix it with water, juice, or yogurt.

Jaundiclear helps clear jaundice, the yellowing of the skin and whites of the eyes resulted from the accumulation of bile pigment bilirubin. A key protein in the bilirubin clearance pathway has been identified to mediate its action.

Jaundiclear is a respected Traditional Chinese Medicine. Latest biomedical study has so far confirmed its function in jaundice clearance. However, it should be pointed out that Jaundiclear as any other herbs is classified as dietary supplement in USA and has not been subjected to FDA evaluation.

First, we use the best quality ingredients on the market. Each ingredient was tested for heavy metal contents and other possible contaminants. Second, we use herbal extracts rather than raw herb powders to ensure better purity and higher potency. Third, no ingredients other than herbs are added. Fourth, it is made in a GMP facility registered with FDA.

Jaundiclear has exactly the same composition as Yin Zhi Huang used in the US study and in the clinical use in China.

Although Yin Chen Hao Wan contained most ingredients Jaundiclear has, there are some difference in composition. The current Jaundiclear is also about twice as concentrated as Yin Chen Hao Wan. So one jaundiclear capsule may be eqaul to four Yin Chen Hao Wan pills. If you have a question, please check the current FAQ and the reviews to seek the answer first. If no answer is found, please send it to Comments.

Tea is a drink made by infusing leaves of the tea plant (Camellia sinensis, or Thea sinensis) in hot water. The name 'tea' is also used to refer to the leaves themselves; and it is also the name of a mid- to late-afternoon meal in the British Isles and associated countries, at which tea (the drink) is served along with various foods.

The caffeine content in tea averages about 1/3 the amount found in equal liquid quantities of coffee, about 28-44 mg of caffeine per cup. It is only a myth that green and white teas have less caffeine. The leaves contain the same amount of caffeine but you tend to brew green teas for a shorter period of time and this will lessen the amount of caffeine that ends up in the brew.

There's a lot of folklore and literature about the health benefits of tea. This is unfortunate, because tea is toxic and addictive. I advise against all tea, including herbal, black, oolong, and green. Herbal tea is not really tea, but a brew of herbs, which supposedly are beneficial, but actually are quite toxic. Black, oolong, and green tea all come from the same plant. Black tea has more caffeine; green tea has more antioxidants; and oolong tea is intermediate between black tea and green tea.

True "teas" come from the dried leaves of the Camellia Sinensis, the tea plant, from which black, oolong, green and white teas are produced. Products labeled as "tea" without the herbal designation must contain Camellia Sinensis. Herbal teas or tisanes do not contain Camellia Sinensis and usually have no caffeine.

Now commonly referred to as Red Tea, "Rooibos", or "red bush" is a South African herb that is a widely drunk beverage in South Africa and in other countries.

Ahmed Rahim is our master blender and co-founder of Numi Tea. His long experience running tea houses throughout Europe and his cultivated palette combine to enable him to seek out the highest quality teas and herbs from around the world.

You can purchase our teas directly from our website. Simply browse our site and press the "Buy Now" button to purchase available items. For more information on how to order online, click here. You can also buy Numi tea at a local retailer if you enter in your zip code on the store locator page.

In response to the query about the carbohydrate content of Kombucha, the following was found in Christopher Hobbs book: In tea made with 1 cup of sugar to 3 quarts of water, fermented for 7 days -- there are about 4 grams of sugar in a 3-1/2 oz. glass. That's about a teaspoon or 16 calories. The analysis was done by a certified food lab. A test done by Kappa Labs in Miami Florida, for John M. Novar of "Kombucha Power" was as follows:

There have been some reports stating that bottled Kombucha has remained viable for up to one year, as long as it is kept in the refrigerator, or another type of cold storage. If not kept in cool, the microörganisms will not survive, although many of the other components found in the ferment will remain stable.

Kombucha Tea can become toxic if it becomes contaminated by pathogenic moulds or bacteria, such as C. botulism. However, these organisms will not grow in an acidic medium below pH 4.

Although heating will destroy the enzymes, microörganisms and some of the vitamins which are found in Kombucha Tea, many of the other components remain stable.