Chinese drywall has not been conclusively linked to health issues. That being said, reports are widespread indicating that those living in affected homes have experienced a wide range of health issues. These issues range from severe headaches, nose bleeds, coughing, and irritated eyes and skin to more concerning symptoms associated with neurological issues. Many reports indicated that these symptoms cease when the homeowners leave the home for a period of time.

At least one doctor has advised homeowners with Chinese drywall to “get out” of their home. The key to evaluating the health risks of Chinese drywall is the concentrations and intensity of the toxic gases and the duration of the exposure. Most structures affected are homes, and people are exposed to their homes on a regular and extended basis. The intensity of the exposure depends on how much gas the drywall produces and the level of air exchange.

The gas that appears to be most hazardous to human health is carbon disulfide. The the National Institute for Occupational Safety and Health (NIOSH) limits short term exposure to carbon disulfide to 1 ppm. The exposure limits are designed around risks to the cardiovascular, central nervous system, and reproductive. The other gas of concern is hydrogen sulfide. Hydrogen sulfide exposure should be limited to 10 ppm for just a 10 minute duration. Long term, lower level exposures have not been adequately studies. Also, the the 10 ppm exposure is based on the acceptable levels for adults. Studies of safe exposure levels for children and infants have not been studied.

Hydrogen sulfide is also responsible for the rotten egg smell associated with Chinese drywall. At just 40 part per billion, most people can smell hydrogen sulfide. The more dangerous of the two gases, carbon disulfide, is typically found at about 1/4th the level of hydrogen sulfide. Because exposure limits for carbon disulfide are dramatically lower, the combination of hydrogen sulfide and carbon disulfide has the potential of significant adverse health effects in the long term.

What many of us know about Chinese tea fits in the small teapot served to us at our nearby Chinese restaurant. But, as many of us can surmise, this hardly encapsulates the variety of Chinese tea. In fact, Chinese tea includes a bold and flavorful variety of many different combinations of tea – the history of which extends to nearly 4,000 years ago. Often used primarily for medicinal purposes, Chinese tea has a long and complex history of experimentally combining herbs to find the balance that would yield a cure. As the centuries passed, the drinking of Chinese tea became more for enjoyment purposes and less for medicinal purposes.

In these early days, Chinese tea was the beverage around which centered much of the culture’s social rituals. Today, Chinese tea is enjoyed all over the world for the same reasons it was so enjoyed in China all those years ago and still today – the unique depth of flavor. When referring to Chinese tea, eight different classifications are often cited: black tea, green tea, white tea, yellow tea, red tea, compressed tea, flowered tea – such as jasmine, and oolong tea. Within these classifications are literally thousands of different types.

The advantages of drinking Chinese tea go beyond the flavor; Chinese tea has been shown to have significant health benefits including the lowering of blood pressure and increased immunity. Chinese tea is sold loosely or in processed packets depending on the level of convenience required. Chinese tea can be found in most stores around the world. For a more comprehensive selection you are best to visit an Asian market where you’ll find the greatest variety of Chinese tea.