Milk

Milk is a pale liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose.

As an agricultural product, milk is extracted from mammals during or soon after pregnancy. Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the world's largest producer of milk, and is the leading exporter of skimmed milk powder, yet has little to no other milk product exports. The ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. New Zealand, the European Union's 28 member states, Australia, and the United States are the world's largest exporters of milk and milk products. China and Russia are the world's largest importers of milk and milk products.

Organic

Organic may refer to:

Chemistry

Farming, certification and products

Green

Green is the color between blue and yellow on the spectrum of visible light. It is evoked by light with a predominant wavelength of roughly 495–570 nm. In the subtractive color system, used in painting and color printing, it is created by a combination of yellow and blue, or yellow and cyan; in the RGB color model, used on television and computer screens, it is one of the additive primary colors, along with red and blue, which are mixed in different combinations to create all other colors.

The modern English word green comes from the Middle English and Anglo-Saxon word grene, from the same Germanic root as the words "grass" and "grow". It is the color of living grass and leaves and as a result is the color most associated with springtime, growth and nature. By far the largest contributor to green in nature is chlorophyll, the chemical by which plants photosynthesize and convert sunlight into chemical energy. Many creatures have adapted to their green environments by taking on a green hue themselves as camouflage. Several minerals have a green color, including the emerald, which is colored green by its chromium content.

Green tea

Green tea is made from Camellia sinensis leaves that have undergone minimal oxidation during processing. Green tea originated in China, but its production has spread to many countries in Asia.

Several varieties of green tea exist, which differ substantially due to growing conditions, horticulture, production processing, and time of harvest.

History

Tea consumption has its legendary origins in China dating back to more than 4,000 years ago, making it the oldest herbal tea known. According to legend, green tea was first brewed in 2737 BC during the reign of Emperor Shennong.

A book written by Lu Yu in 600-900 AD (Tang Dynasty), "Tea Classic" (simplified Chinese: 茶经; traditional Chinese: 茶經; pinyin: chájīng), is considered important in green tea history. The Kissa Yojoki (喫茶養生記 Book of Tea), written by Zen priest Eisai in 1191, describes how drinking green tea may affect five vital organs, the shapes of tea plants, flowers and leaves, and how to grow and process tea leaves.

Brewing and serving

Weight loss

Weight loss, in the context of medicine, health, or physical fitness, refers to a reduction of the total body mass, due to a mean loss of fluid, body fat or adipose tissue and/or lean mass, namely bone mineral deposits, muscle, tendon, and other connective tissue. Weight loss can either occur unintentionally due to malnourishment or an underlying disease or arise from a conscious effort to improve an actual or perceived overweight or obese state. "Unexplained" weight loss that is not caused by reduction in calorific intake or exercise is called cachexia and may be a symptom of a serious medical condition. Intentional weight loss is commonly referred to as slimming.

Unintentional

Characteristics

Unintentional weight loss may result from loss of body fats, loss of body fluids, muscle atrophy, or even a combination of these. It is generally regarded as a medical problem when at least 10% of a person's body weight has been lost in six months or 5% in the last month. Another criterion used for assessing weight that is too low is the body mass index (BMI). However, even lesser amounts of weight loss can be a cause for serious concern in a frail elderly person.