From Antioxidants to Iron Absorption: How to Make the Most of Your Cup of Tea

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Tea is still a delight for scientists who want to prove something a little obvious, I’ve been for thousands of years. The latest news in this area is that it can make us more creative. In Journal of Food Quality and Preference, Huang Yan from Peking University Department of Psychology and Cognitive Science introduced that his 50 subjects performed better when trying to provide a cool name for noodles, giving them a cup of tea instead of A cup of water. As this information is a marvel of the noodle industry, the health and cognitive benefits of tea certainly do not end there. We have all discussed how to make the most delicious tea. But the healthiest? Here are some tips:
Use cheap bags of tea

Theanine is an amino acid that is the core of tea relaxation. This is very useful: good for anxiety, high blood pressure, prevention of dementia. It is also used to make cancer drugs more effective. There are more theanine in the stems than the leaves. In this sense, the expensive loose-leaf tea picked from the top-grade leaves of a village in Nepal is less valuable than those made from a standard brewer.

Avoid milk

or not. Tea contains antioxidants are about 10 times the fruits or vegetables, so any case worth mentioning. Some studies show that milk reduces the bioavailability of antioxidants in tea. However, others think there is no difference. The jury went out

Like green

Black, white and green tea come from the same plant: Camellia sinensis. The difference is the harvest time and oxidation level. Catechins related to cardiovascular health and weight maintenance are present in all the tea, but they are subject to oxidation and are therefore the highest among unoxidized green and white teas.

Do not shake

Or click, or otherwise bubble tea in the container. This can increase the amount of tannic acid released, in addition to bitterness, but also with the iron molecules in any recently eaten food to prevent them from being absorbed.

Brew for 20 minutes

80% of the “biologically active substances” – catechins, theanine and so on are extracted. A little inconvenient it? May be disgusting? Let stand for two to three minutes, 60% catechin and 80% theanine will be absorbed. Or, simmer for 30 seconds, then put your cup and bag in the microwave for one minute (medium), and for half the time you can reach the equivalent of three minutes.

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