Did you know? Italy has green tea. And it has healing powers.
“Its liquor is like the sweetest dew from Heaven,” said Lu Yu in the eighth century. In Chin, green tea has always been used as a medicine. And Italy is discovering its benefits.
The secret of green tea lies in its manufacturing. The leaves are steamed, and not oxidized. Hence, the natural ingredients are preserved.
Green tea contains polyphenols called catechins. They are powerful antioxidants that help destroying free radicals. Another powerful antioxidant is the epigallocatechin gallate or EGCG. This chemical inhibits the growth of cancer cells. At least according to a study by the Rochester University. This is yet to be tested properly. But there is evidence that the beverage may be partly responsible for the low incidence of cancer.
Other important and healthy ingredients include theanine. This one counteracts the stimulant effects of the caffeine. Furthermore carotene promotes better vision. While riboflavin helps antibody’s production.
Green tea also contains fluoride which builds in tooth enamel helping to make the teeth resistant against acids in the mouth. One cup contains .03-.05 mg of fluoride which is an optimal amount according to dentists for preventing the growth of plaque. It also prevents bad breath caused by acidic bacteria in the mouth.
The benefits of green tea
This drink relaxes the artery walls, which may reduce the risk of high blood pressure, heart attacks, and stroke. Also, it reduces the clogging of the arteries which increases the ratio of good cholesterol to bad cholesterol.
Other benefits include reducing high blood pressure, boosting the immune system, lowering high cholesterol, and helping to prevent cancer. A study by the International Journal of Cancer, tested over 1000 women of Asian descent. Researchers wanted to see if green tea lowered the risk of breast cancer. Indeed, it did. Furthermore, the caffeine in the tea helps preventing skin and lung cancer.
So, this drink has many benefits. Do you prefer coffee or tea?
By Lisa-Anne Sanderson