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o®68J A N U A R Y 2 6 t h ,W 4 | iSS&SSSi . . . . ' starts 12am-4prh ™- Lancashire magazine


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By Eric beardsworth enc.beardsworth@jpress.co.uk Twitter @clithadvertiser


Businesses are being urged to ensure workers' lives are not put at riskand makesafety their top priority for 2014.


The New Year appeal from the Health and Safety Executive comes as new figures show that 15 people lost their lives while at work in the North -West in 2012/13 and 2,337 suf­ fered a major injury. In the Ribble Valley, 22 workers suffered a major


injury,justonefewer than the previous year. Across Great Britain, 148


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Lancashire police, burglars are even more aware that peo­ ple will have expensive items in their homes. Valuables left near win­


dows can prove tempting for criminals, and unlocked doors and windows make it easier


all may hot be lost. Chief Insp. Derry Crorken ■ said: “Listing any new elec-


for them to get in and steal property. Buteveniftheydobreakin,


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trical items you may have got for Christmas, such as televi­ sions, new phones, and gadg­ ets, as well as other presents, such as bikes, on a proper­ ty register database such as


www.immobilise.com can


greatly increase the chances of stolen items being returned to you. This is a free service and only takes a few minutes ofyourtime. “When officers seize sus-


pectedstolenproperty.wecan use the database to try and re­ unite it with its original own­ er. Second-hand shops can also use a sister site to check whether an item is stolen when it is offered to them. “Help us to spoil it for crim­


inals by making sure your property is not an easy target.” • For more crime pre­


vention advice visit, www. lancashire.police.uk


people were killed at work, compared to 171 deaths dur- ing 2011/12. High-risk industries in­


clude constructionm which had 39 deaths last year, agr icu ltu re (29 deathsf, manufacturing (20 deaths) and waste and recycling (10 deaths).


Rick Brunt, HSE’s head of


operations in the North-West, said: “While the number of workplace deaths and ma­ jor injuries has decreased nationally, these statistics highlight why we still need to . manage risk in workplaces. “I therefore urge employers


tofocus their effortsontackling the real dangers that workers face and stop worrying about


trivial matters or devoting excessive time to paperwork. “It’s important to remem­


ber that while we still have one of the lowest rates of work­ place deaths in Europe, one death isstillonetoo many.” Places are available on an


HSE Safety and Health Aware­ ness Day, with practical dem- onstrations covering the everyday hazards that farmers face, on January 30th at Brock- holes Arms Auction Mart Ltd, Garstang Road, Claughton on Brock, Preston, PR3 oPH. Email agriculture.shads@hse. gsi.gov.uk to book a place. General information on


tackling workplace dangers is available on HSE’s website atwww.hse.gov.uk


all


I rom work breaks to ■ times of tears and strife, poppirijg the kettle on is always ' a welcome remedy,


and the humble cuppa is


- bursting with health-boost­ ing benefits. Abi Jackson


■ brews up the basics. We don’t need scientific


studies to confirm we’re a nation of tea-lovers - accord­ ing to the UK Tea Council, we Brits get through 165 million cups a day. What science can con­


firm, though, is that tea is officially good for us, in countless ways, from helping prevent stroke, type 2 diabe­ tes and reducing stress. “The British started


drinking tea in the 17th cen- • tuiy, when it was introduced by the Dutch and Portu­ guese,” says Jane Pettigrew, a tea historian who’s written a number of books on the topic, including A Social His­ tory Of Tea (Beiyamin Press, £18.99). “The East India Company,


' who had the monopoly on. trading goods from the South China seas into England, started importing its own supplies in 1669." . At the time, all tea - the traditional form, made from the leaves and leaf buds qf the Camellia sinesis plant - all caine from China.. initially, itwas expensive,


a luxury item enjoyed by roy­ als and wealthy aristocrats, but over timejthis changed. By the end of the 18th cen­ tury, trading with China - which remains the world’s greatest producer of tea - had become difficult and planta­ tions were developed in India (which remains the second biggest producer of tea). ■ : Thus it became cheaper, • more widely available and, eventually, our iconic nation- aldrink. “When tea was first drunk


in the UK it was hailed as a cure-all, with such ben­ efits as curing headaches, memory loss, stomach prob­ lems, skin disorders, scurvy,”


-says Pettigrew. Back then; . ■ those stories were based on legends and exDeriences ar­


riving with travellers and tea merchants from China. But gradually over time, research has shown that a lot of these stories are actually true.” Dr Tim Bond, from the UK


Tea Council’s Tea Advisory Panel (TAP), will vouch for this. “One of the most interest­


ing things about tea is flavo- noids. They’re antioxidants and help support our body cells, and are recognised as ’ being important in terms of long-term health. Black tea [as traditional tea is known - it doesn’t mean tea without milk] is actually the number1 one source of flavonoid anti­ oxidants in the UK diet, and there have been some really good studies recently on the. associated health benefits, including reducing the risks of certain types of cancer.” These studies, he ex­


plains, analyse data gathered through other research, look­ ing at incidence rates of par­ ticular illnesses and people’s lifestyles and diets, and root­ ing out significant correla­ tions. Recent examples found regular tea drinkers were less likely to develop oral cancer, for instance. “There’s also evidence that


tea helps control blood pres­ sure fluctuation, and grow­ ing evidence for a link with reduced cognitive decline,” adds Bond. Research published in the


American Society of Nutri­ tion earlier this year reported that high tea intake (seven or more cups a day) was as-


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sociated with a 63% reduc­ tion of cognitive impairment, medium intake (four to six cups) with a 55% reduction and low intake (one to three cups), 44%, while a number of recent studies have found strong suggestions that tea can help lower the risk of car­ diovascular disease. •Adding milk doesn’t^


‘undo’ these beneficial ef­ fects, Bond points out,. Cups of tea even count towards your recommended daily wa­ ter intake (TAP publish ed a report in 2011 which found it had similar hydrating effects aswater). Green arid herbal teas


are often portrayed as being ‘more healthy1 but, scien­ tifically speaking, Bond says that’s not the case. ' In fact, the qualities as­


sociated with all varieties of tea are vast, and even ifyou’re making your selection based on personal preference, you can’t really go wrong. Of course though, we


don’t just love tea because it’s ‘good for us’. . “Ifwe only drank for hydration, we’d just drink water,” says tea expert Bruce Ginsberg. “The reason people drink something for a second


As Ginsberg puts it simply, tea is just very special’...


time, is because it pleases them. Tea has a curious pleasing affect.” Ginsberg is passionate


about all sorts of tea, but has a particular affection for Rooi­ bos (also known as Red Bush), which hails from the Ced- erberg Mountains in South Africa. His grandfather, Benjamin Ginsberg, discov­ ered that, with imported teas very expensive, the locals had begun brewing up the plant, and he introduced it to the market in 1903, setting up a company now kriown as Tick Tpck. . Rooibos is naturally sweet


and caffeine-free and Gins­ berg says it helps him sleep. “It has a very subtle, relaxing effect,” he says. “I always have it at night, and remarkably I always have an extremely good sleep. I know people who wake up in the night and they’ll make a strong mug of it.” The wellbeing benefits of tea go far beyond the con­ tents of the brew too. Gins­ berg’s travelled the world


exploring the culture and history of tea, and explains how for Buddhist monks tea­ drinking was apart of their meditation rituals. “In meditation, what


you’re after is relaxed alert­ ness,” he says. “You’re very relaxed, but your senses are also open and alert, and this is the curious affect that tea canhave.” The ritual of tea drinking


is a big part of its magic, and Ginsberg says we shouldn’t underestimate the wellbe- ing-boostingpowerofthe ‘ whole experience of taking tea. There are two ways to drink tea, and that’s either through a social ritual, peo­ ple coming together and hav­ ing fun or having a gabble, or it’s a quiet moment on your own,” he says. “The smell and taste are...


crucial parts, but the ritual begins before that. Even as the tea is brewed and poured and passed to you, you begin to compose yourself. You calm and quieten dowp and yoursensesareengaged, ready to lift that cup to the nose, and then you have a taste. You’re bringing your whole body into a state of mindfulness.” , For Ginsberg, dropping


a teabag into a mug for a few seconds then darting out the door is a huge shame, and believes that the ritual of tea drinking is something every­ body should, and can, enjoy. “Sitting around the


kitchen table, or in the of­ fice canteen, is the modern equivalent of taking tea in the drawing room, and it doesn’t matter who you are. Even the cab driver stopping for a ten-minute break at those little tea huts in a lay-by. It’s ’ that act of stopping, slowing down, and giving yourself over to that act of drinking


tea,” he notes. “It’s quiet mo- • ments like this that we need more of inlife.” . It may sound simple, but


the happiest and calmest' people will often say it’s the little thing that count; know­ ing how to slow down and ap­ preciate an experience for all it is worth. Tea; in its ultimate' form, combines experiential and ingestible elements, and ' similar principles are at the . heart of Ayurveda, the tradi­ tional Indian health system <■


which inspired the Pukka tea range.


‘ ' “Drinking herbal tea is


one of our longest and favour­ ite pastimes,” says Sebastian Pole, author of APukka Life" (Quadrille, £15). “Natural plaint compounds have devel­ oped to protect plants from the ravages of nature, and they can also be of benefit • to our health. For example, lots of essential oils that give a plant a delicious smell can help ward off infections.” Connecting people and '


plants is at the heart of the Pukka tea range, Pole notes; and different types promise different effects. “For exam­ ple, if you want more energy herbs like liquorice, cinna­ mon and ginger are helpful,” he says. “If you want to soothe your nervous system, chamo- ‘ mile, oat straw flowers and lavender are helpful.” With such endless ben­


efits, it’s no wonder that Gins- berg and Pettigrew are con-1 fident thejpopularity of tea is-; certain to endure.


. Tea consumption’s grow- .


ing because people recognise the health benefits,” con- ! ■ ’ eludes Pettigrew. “Butit’s also ■' popular because of its ability ' to calm us, cheer us, make us feel safe, comforted, relaxed, soothed.”


> As Ginsberg puts it sim- . dIv. “tea is verv SDecial”.


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