Most of us are exposed to high amounts of synthetic and often toxic substances daily, from the food we eat, the products we  use to the environment we are exposed to.

It is therefore important to detox regularly and get a whole body detox, as colon cleansing alone is not enough. Our aim should be to flush out harmful toxins and waste from our entire body. When we detox it should involve all our body’s detox organs, which are our body’s “channels of elimination”.

The five primary channels of elimination are the colon (or bowel), liver, kidneys, lungs and skin. Total-body cleansing can be effective by addressing each one. In addition to the five primary channels of elimination, there are other critical channels of elimination. They are the lymphatic system and vascular system, which must be support for complete cleansing to occur. When toxins overburden the liver, that toxic load travels via lymphatic system and blood circulation to the other organs of elimination.

Natural detox

There are several approaches to facilitate detoxification and cleansing. Because most of the toxicity in the body is due to synthetic substances, it’s best to select a natural detox programme that uses natural detox remedies based on proven ingredients. It is also important to keep the cleansing process as simple and regular as possible because most of us lead busy, stressful lives. Herbal teas are one of the most effective, simple and popular ways to detox. Not only do the teas have healing properties, they are tasty too.

Nature has blessed us with natural herbs and flora that help strengthen and support our body’s natural detoxification organs, and cleanse the blood in a highly effective way. And, herbal teas are nothing new as they have always been part of traditional treatments in our cultures. For a high quality product like TruDtox, only safe, gentle and proven herbs have been selected.

Determining quality

How can you tell if TruDtox is imported and consists of high quality ingredients? There is actually a simple way to help you verify that quality. Just cut open one of the teabags and pour out the contents. You will notice that TrueDtox ingredients are consistent in size and have a fresh-looking texture and colour. Consistency in size is achieved by special tea-cutting machines, which local manufacturers do not have yet. Next is the texture and colour of the ingredients. Good texture and colour indicate that the herbs are fresh and have not undergone fast drying processes (baking) which are less expensive but affect the quality of the ingredients. Slower drying processes help maintain quality as well as enable the herbs to be properly teacut instead of being simply crushed resulting in powdery looking ingredients which may be an indication of locally manufactured ingredients.

There is no flavouring or colouring in TruDtox. What you’re drinking is the genuine natural herbal flavour with no artificial engineering or additives. The herbs have neither been refined nor fortified with “active ingredients”.

Reduce Toxin Build Up

It’s important to eliminate toxins reularly as an ongoing process especially if we have an unhealthy lifestlye and live in a highly polluted environment, or when our bodies are under constant attack by toxins.

A regular, gentle detoxification routine is clearly better than doing it once every few months as it would help prevent toxin levels from accumulating to unhealthy levels.

TruDtox is a natural herbal purifying tea which makes it possible for anyone to support a healthy way of life.

Just detox your body two or three times a week with the great-tasting TruDtox botanical tea.

For more information, visit www.trudtox.com

In the quest for a healthier, more natural lifestyle, low calorie caffeine-free herbal and fruit teas are fast becoming the preferred daily brew. However the mind-boggling array of herbal tea products make it a daunting task to pick one that’s right for you. While most herbal teas claim to slim you down and detoxify you, NuvaTea Caffeine-Free Herbal Tea Blend not only helps you achieve this, it does so much more.

Created specifically with your health and well-being in mind, NuvaTea Caffeine-Free Herbal Tea Blend is a specialty product featuring BioSlim Botanicals, an effective formula combining the properties of 10 herbs and spices.

This unique botanical mix is the result of meticulous testing and selection by herbalists intent on delivering a nourishing and great–tasting infusion with multiple health benefits. A primary advantage of NuvaTea Caffeine-Free Herbal Tea Blend is its ability to relieve and soothe stomach upsets.

Constipation seems to be the most common of all such complaints. This fact is hardly surprising, considering the average person consumes only between 10-15g of fibre daily, far short of the recommended 20-35g. Very often the real cause behind sickness and disease is the unhealthy cycle of retention and re-absorption of toxic waste built up. So you can see why it’s important to maintain an efficient digestive system.

This is where NuvaTea Caffeine-Free Herbal Tea can help to:

1. Ease constipation by gently regularising bowel movements by stimulating peristaltic action in the intestinal tract, softening stools and moving waste out of the system more efficiently.
2. Relieve digestion problems by soothing and protecting the intestinal lining to aid digestion and alleviating stomach upsets.
3. Cleanse and detoxify by encouraging the timely elimination of excess waste, toxins and impurities from the body without side effects.
4. Refresh and energise by revitalising and restoring the flow of energy throughout the body.
5. Strengthen by enhancing body function for better protection against illnesses.

Once your bowel and digestive systems are functioning well and toxins are flushed out regularly, there are less physiological and psychological stress on your body. This is revealed through clearer and more radiant skin.

What’s even more exciting is that you will soon see that an efficent and well functioning digestive tract can also help support your weight loss efforts.

Just one cup of NuvaTea Caffeine-Free Herbal Tea Blend a day is all you need to restore balance to the most hectic and demanding of lifestyles. Its active botanical compounds and delicate Lemon Mint natural flavour can help put the spring back in your step, lull you into a good night’s sleep, brighten your mood, tame a troubled stomach and even give you that little boost towards achieving your weight loss goals. Is it any wonder then that this same formulation has enjoyed a trusted reputation in America for over 25 years and was recently rated America’s No. 1 selling dieter’s tea?

You’ll discover that sipping a daily infusion of this 100% natural, caffeine-free remedy is a simple but practical way to support your overall health and well-being, and helps you lead a more balanced life.

So make NuvaTea Caffeine-Free Herbal Tea Blend with BioSlim Botanicals a part of your every troutine and take the first steps towards a healthier and happier you.

For enquiries, visit www.nuvatea.com

The following is an article from a newspaper dated mid-March 2009:

SYDNEY: Chinese women who ate mushrooms and drank green tea significantly cut their risk of breast cancer and the severity of the cancer in those who did develop it, an Australian researcher said yesterday.

Min Zhang, from the University of Western Australia, studied the diets of 2,018 women from the southeastern Chinese city of Hangzhou – half of whom had breast cancer – between July 2004 and September 2005.

While breast cancer was the most common type of cancer for women worldwide, Min said the rate in China was four to five times lower than that typically found in developed countries.

“We concluded that higher dietary intake of mushrooms decreased breast cancer risk in pre- and post-menopausal Chinese women, and an additional decreased risk of breast cancer from the joint effect of mushrooms and green tea was observed,” Min said.

“The risk of breast cancer significantly declined with the highest intake of mushrooms,” she said, adding that fresh and dried mushrooms were equally effective.

Eating as little as 10gm, or less than one button mushroom daily, would have a beneficial effect, Min found, with the women who consumed the most fresh mushrooms around two-thirds less likely to develop breast cancer compared with those who did not eat mushrooms.

In addition to lowering the cancer risk, green tea and mushrooms also cut the malignancy of any cancer which did form, Min found.

The fact that the combination of green tea and mushrooms was more effective than just mushrooms alone could partially explain the lower incidence of breast cancer amongst Chinese women, she said.

“Our indings, if confirmed consistently in other research, have potential implications for protection against breast cancer development using an inexpensive dietary intervention.”

The study was published in the most recent issue of the International Journal of Cancer, and is one in a series of Asian studies by Min and her team on the anti-carcinogenic effects of phytochemicals. – AFP

The secret to enjoying green tea comes not only from leisurely sipping it and letting the warm aroma fill your senses, but also in its preparation with loving care and use of high quality tea leaves. Below are several steps to making that perfect cup of tea.

Start with the right teapot

The type of teapot and teacup used can make a difference to the taste. For high-grade teas, a smaller teapot is the best choice, but for ordinary teas an earthenware teapot will retain heat better and produce the best flavor. Always ensure that you use a clean teapot to start with. You would want to avoid using teapots which may have gathered residue in hard-to-reach places from previous use such as the spout, which could alter the taste of the tea.

Fill it with water…

The type and quality of water used will of course affect the taste of tea. Nowadays, people tend to prefer using bottled mineral water to using tap water in brewing tea. Mineral water, having many dissolved minerals such as calcium, is considered “hard water” as opposed to soft water with fewer minerals. If the water is too hard, tannin in the tea cannot be fully extracted from the leaves. On the other hand, water that is too “soft” will not be able to fully “release” the aroma of the tea.

If you are using tap water, bring it to a boil first and let it cool. This is especially advisable if it has been treated heavily with chlorine thus emitting an unpleasant smell. After four or five hours, the smell would have disappeared. You can cool the water more quickly if you pour it into another container. If you are using unboiled water, let it stand overnight first before making your tea.

Don’t forget the water temperature…

According to an old saying, “the first serving of tea should be made with water that is not too hot so that you’ll draw out the flavor, while the second serving of tea should be made with hotter water to draw out the astringency…”. In practice, it is better to go for an in-between temperature where you’ll obtain a balance between flavor and astringency. Even if the water is not too hot, the amino acids such as theanine (carrying the tea’s flavourful properties) will still dissolve in it. The ideal temperature will also be determined by the type of tea leaves being used.

In practice, allow the water to cool to a temperature of between 165F and 185F. This usually takes 30 to 60 seconds from boiling point. The reason why water is allowed to cool is because water, at boiling temperature, destroys the flavor resulting in a bitter-tasting green tea. Use approximately 2 grams of green tea per cup (or 1 teaspoon for a 6 to 8 oz cup). Once the temperature is right, pour the hot water over the green tea leaves. Cover the lid and allow the green tea to brew for one to two minutes before serving.

Consume immediately

Tea, especially the green tea variety, quickly oxidizes when it comes into contact with air. The oxidization causes it to darken in color, lose its aroma and destroys the vitamin C in the leaves. Because it is so sensitive to air, the leaves are better bought in small sealed packets. For packets which are partially used, keep in a container which can be sealed properly in order to preserve the freshness of tea.

Always change the leaves

To obtain the full beneficial effects of tea, the tea leaves need to be changed often. Drinking ten cups of tea a day using only the first and second servings will enable you to derive the full benefit of the tea catechins.

Main Types

There are three main types of tea: green tea, black tea and oolong tea. Each type of tea is named after a certain colour, which is the result of the processing method involved. While green tea is unfermented, black tea is fermented and oolong tea is semifermented. The different degrees of  fermentation result in every type having its own taste, appearance and nutritional components.

Green Tea

Green tea is unfermented, meaning that the leaves are not allowed to brown. When the green tea leaves are picked, they begin turning brown through a process called oxidization. In order to stop this process from occuring, the freshly-picked leaves are steamed immediately. Steam deactivates the oxidizing enzymes, “freezing” the leaves and keeping it from browning. When steaming is complete, the leaves are then rolled into thin needle shapes and left to dry. Rolling helps to seal in the nutritional components in the leaf, such as vitamin C. This is one of the main reasons why green tea is considered better for health as compared to black tea or oolong tea.

Black Tea

Black tea is fermented – the tea leaves are significantly browned. Unlike green tea where oxidization is minimised, black tea is allowed to go through the natural process of oxidization. The freshly-picked tea leaves are first withered, either by leaving to dry in the warmth of sunlight or by pumping unheated air through a layer of the leaves. They are then rolled to break up the cell walls on the leaf’s surface. Broken cell walls allow more effective oxidization of the leaf. At this juncture, you would be able to pick up the distinct aroma and dark color of black tea. When the leaves have sufficiently been oxidized, they are heated in iron pans and dried to prevent further oxidation. The leaves are finally rolled to ensure better infusion when brewed with hot water.

Oolong Tea

As oolong tea is semifermented, you might say it is part-green tea, part-black tea. Like black tea, the freshly picked tea leaves are allowed to “wither” in the sun and indoors to reduce moisture content. However, when the leaves become about 30 percent oxidized, they are heated in an iron pan to prevent any further oxidization, much like how green tea is made.

Nutritional Benefits

As oxidization destroys vitamin C, allowing leaves to wither/oxidize for different spans of time will give you leaves with varying amounts of vitamin C content. Green tea, having virtually no exposure to oxidization, retains nearly all its vitamin C content. Black tea, however, virtually has none. Of course, oolong tea typically has mid-range amounts.

Research has been making discovery after discovery the benefits of tea. Green tea, which is consumed daily in Japan, is now touted as one of the healthiest drinks in the world. Below is a non-exhaustive list of some of the benefits of green tea.

Aids the body’s pH balance and overall functioning

A healthy body is slightly alkaline, but an unbalanced diet of too many calories makes it more acidic. Tea, an alkaline product rich in minerals, counteracts acidity. Moreover, since green tea has no calories, weight gain is not a worry. The minerals in tea – potassium, sodium, calcium, manganese, copper, zinc, nickel and molybdenum – help the body to function well.

Aids digestion

When first introduced to Japan, green tea was drunk both to keep awake and as an aid to digestion since the tannin stimulates the stomach and increaess intestinal activity. Green tea can benefit those with a tendency to be constipated.

Refreshes body and mind

One component of green tea is caffeine, which helps to dispel drowsiness and lassitude. A cup of tea drunk during work will clear the head and regresh both body and mind. Incedentally, the caffeine in green tea is a milder form than that present in coffee because it is combined with catechins.

Prevents illness

Vitamin C builds up resistance to infections, thereby preventing colds and other common ailments. Tea boosts the immune system and strengthens the constitution, helping the body to combat stress.




Promotes healthy skin tone

Vitamin C is essential for good skin tone with a youthful elasticity. The vitamin C in green tea is resistant to heat, and can withstand temperatures as high as 176 degrees Fahrenheit (80 degrees Celcius). Moreover, green tea is so rich in vitamin C that three cups of sencha contain the same amount of vitamin C as an apple.

Aids weight loss

Dieting has become popular in Japan and other advanced countries where too many rich meals and fast foods are consumed. However, people on diets often drink special “diet teas”, which have adverse effects. In fact, ordinary green tea is preferable to diet teas. Green tea is calorie-free and is consumed without sugar. Moreover, if green tea is drunk after a rich meal, its tannin content helps the fat-degrading enzymes to work better. A cup of tea drunk before a meal can alleviate hunger and provide the vitamins and minerals that tend to be lacking in many diet drinks. So when you’re on a diet, drinl more green tea than usual!

Provides much-needed zinc for expectant mothers

The chief concern of a mother-to-be is the health of her unborn child. A survey on the connection between a lack of minerals – especially zinc and copper – and low birth weight has been drawing attention recently in Europe and the United States. Zinc is a mineral that is needed during pregnancy and is present in green tea, so expectant mothers are recommended to drink some green tea each day.

Inhibits carcinogens

The catechins contained in tea leaves can suppress carcinogens and inhibit cancer-causing agents in cell growth. What’s more, green tea is rich in other components believed to help prevent cancer, including carotene, vitamin C, vitamin E and dietary fiber.

Lowers cholesterol levels

Tea catechins reduce “bad cholesterol”, or low-density lipoprotein-cholesterol (LDL cholesterol), the the blood, thereby preventing hardening of the arteries and the formation of blood clots.

Lowers high blood pressure

Tea catechins inhibit the function of the angiotensin I – converting enzyme (ACE) that produces angiotensin II, which is responsible for high blood pressure. Thus, catechins can prevent high blood pressure. Gaba Tea is considered the most effective; it contains several dozen times more gamma-amino butyric acid (GABA) – a substance produced from glutamic acid, which is one of the flavor-enhancing ingredients of tea – than regular teas.

Prevents diabetes

Tea catechins lower blood sugar levels by inhibiting the action of amylase, an enzyme that breaks down starches such as carbohydrates and converts them into glucose. The dark color of black tea is teh result of oxidization of the catechins, so black tea theaflavins are also efftive in preventing diabetes.

In addition to catechins, water-soluble polysaccharides in tea – consisting of combined saccharides including arabinose, glycose, and ribose – have also been found to lower the blood sugar level.

Slows the aging process

The catechins prevent the oxidation of fat in foods, and are thus natural antioxidant agents. Among them, epigallo catechins gallate (EGCG) has about twenty times the antioxidant power of vitamin E.

Tea is an antioxidant substance, and the carotene, vitamin C, and vitamin E give it a synergistic effect. Thus, it slows aging and also inhibits the growth of cancer-causing agents in cells.

Prevents food poisoning

The epigallo catechins in tea are considered effective in preventing food poisoning because of their antibacterial and antitoxin capabilities.

The theaflavins in black tea have an anti bacterial and antitoxin effect equal to the catechins in green tea, and it has been proven that the theaflavins are also effective against vibrio cholera.

Theaflavins ensure the freshness of food. If fish is dipped in cold tea before it is cooked, or if tea is is sprinkled over the cooked fish, the theaflavins will be effective in halting an increase in bacteria and thus preventing food poisoning.

Protects against colds

Tea is also effective in weakening the influenza virus. For that reason, gargling with tea offers an effective protection against colds.

Prevents tooth decay

Tea catechins prevent the growth of bacteria that causes tooth decay and also the formation of plaque. In addition, the fluoride in tea helps to strengthen tooth enamel.

Prevents halitosis

Tea catechins are effective against the periodontal bacteria that cause halitosis. Rinsing the mouth with a solution of tea will suppress halitosis.

Removes tobacco stains

Green tea can help to remove tobacco stains from teeth since both green tea catechins and black tea theflavins tend to bond with tars.

Here are some answers to the most frequestly asked questions about green tea.

Q: Is there a way of telling which tea is good?

There is no better way than to sample teas yourself. Some tea shops, sch as ITO EN in Manhattan, provide in-house tea experts you can consult. Even if tasting the tea is not possible, you can ask to see and smell the leaves. High-quality teas are dark green and should be tightly rolled, thin, and firm, with a good aroma. To test the quality, put some leaves in your mouth and bite to judge the sweetness, astingency, and flavor.

Q: Are pesticides used in cultivating tea in Japan? Is there a problem with residual chemicals?

Japan’s regulations regarding harmful pesticides are probably the severest in the world. Both the Food Sanitation Law of the Ministry of Health, Labor, and Welfare and the safety standards in the Agricultural Chemicals Control Law of the same ministry prohibit the use of harmful pesticides. Farmers cultivate safe and tasty tea by avoiding all unnecessary spraying of chemicals. In addition, organic cultivationis spreading and the use of pesticides is decreasing.

Q: Is there much caffeine in tea?

Yes, there is. Most people know from their own experience that drinking tea keeps them awake. Caffeine stimulates the central nervous system (including the brain cells) and the muscular system, thereby improving blood circulation, which in turn helps the body recover from fatigue. The kind of tea most effective for this is gyokuro, which has a high caffeine content and is therefore an ideal drink when working or studying. Gyokuro is said to be three times as effective as black tea in this respect.

Q: Is it true that medication should not be taken with tea?

Yes, it is best avoided. The caffeine in tea can either weaken or strengthen the effects of medication. For example, painkillers, tranquilizers, and sleeping pills are less effective when taken with tea, and the effect of headache pills and cold remedies may be increased to an undesirable extent. Moreover, tannin combines easily with iron, so the effectiveness of hematinics needed by people suffering from anemia, as well as of medication for digestive ailments, will decrease if taken together with tea.




Q: Is tea really effective against constipation?

Yes. Tea helps to relax the intestines, making it effective for constipation caused by changes of environment, such as when traveling, rather than chronic constipation due to lack of vegetables, fibers, and so on. For people who suffer from constipation or who experience stress-related stomach problems, such as before taking examinations, a cup of green tea will have a calming physical and mental effect.

Q: Why is hojicha served in hospitals in Japan?

Hojicha contains less caffeine and tannin than other types of tea, which means it does not counteract the effectiveness of medicines. It also contains a relatively large amount of vitamin P, which strengthens the walls of blood vessels and also helps in post-operative healing, particularly with patients who run the risk of strokes due to high blood pressure. Another benefit of hojicha is that it prevents halitosis and refreshes the mouth.

Q: What does the Japanese prover “Don’t drink overnight tea” mean?

“Overnight tea” refers to tea made from leaves left in the pot from the previous day. There are two reasons for not reusing the leaves. First, the protein in tea, if left for long periods at a high temperature, fosters the growth of mold. Second, the tea might upset your stomach because of the tannin remaining in it. It is best to start the day with tea that is freshly made.

Q: Is tea goood for hangovers?

Yes. Tea’s detoxification potential counteracts the effects of alcohol, which is why drinking tea has been regarded as a traditional antidote for hangovers. The moderate stimulation provided by the caffeine settles the mind and helps the body recover from fatigue, and vitamin C helps the function of caffeine. Two or three cups of the first serving of gyokuro or sencha will be best because they contain a lot of both caffeine and vitamin C.

Q: Which contains more vitamin C – citrus fruit, spinach, or tea?

People usually believe that, among natural produce, oranges, lemons and spinach have the highest concentration of vitamin C, but that honor actually belongs to sencha, 3 and 1/2 oz (100 g) of which contains a little more than five times the amount of vitamin C in a lemon and a little under three times the amount in spinach. Moreover, the vitamin C in green tea is retained as the steaming process kills the oxidizing enzyme that would otherwise destroy the vitamin C.

Q: Why is the first tea of the season regarded as something special?

The first tea of the season refers to the first tender, immature leaves and needle-shaped shoots that are picked soon after they appear. They are highly valued becaused they are picked by hand. This first tea is bright in color and has a refreshing aroma.

Q: Why does the tea served in sushi restaurants seem so flavorful?

The tea served at sushi restaurants has a distinctive flavor and aroma, and is drunk between servings of different types of fish and shellfish to refresh the palate. The restaurants use konacha (tea powder), which is what is sifted out in the processing of sencha or gyokuro. It is reasonably priced in Japan and is gradually becoming popular in homes as well.

Q: Can strong tea upset your stomach?

Yes, that is possible. Tea of normal strength functions in various ways, such as stimulating the stomach and encouraging the secretion of the gastric juices necessary for digestion. It iwll not damage the stomach. However, strong tea can overstimulate the stomach because of the tannin and caffeine. You should avoid drinking tea that is so strong and thick that the bottom of the teacup is obscured. People with weak stomachs are advised not to drink tea when they are hungry.

Q: Is there any difference between Japanese green tea and green tea f rom China and other countries?

All tea plants come from one species of tea plant. However, there are many subspecies of the plant. The flavors and colors of Japanese green tea, Chinese oolong tea, or black tea are the result of different processing methods that control the degree of fermentation.

After the tea leaves are plucked, the tannin gradually starts to oxidize, which causes the leaves to ferment. To halt that process, green tea in Japan is steamed or roasted to produce unfermented tea. Semifermented tea, such as oolong tea, is roasted before complete fermentation has occurred. Black tea has undergone complete fermentation.

Q: What is the best way to store tea?

Tea readily absorbs water and is easily affected by heat and temperature, so it should be stored in a cool, dry place. The refrigerator is ideal, but be sure that the tea container has a tight lid to prevent the tea absorbing smells from other items.

If the tea is stored in a refrigerator or greezer for a long time, the smell of hte tea may permeate the refrigerator. Thus, it is better to buy tea in small quantities, purchasing only the amount that you will drink in the near future. Before storing, the tea should b e well wrapped in plastic.

Q: What is “benifuki” tea and can it really reduce allergic symptoms?

“Benifuki” is a type of tea made available in 1993 by the National Agricultural Research Organization of the National Institute of Vegetable and Tea Science in Japan. A substance called “methylated catechin”, which reduces allergic symptoms, was discovered in the tea catechins responsible for the astringent component in tea. Benifuki tea contains more of this substance than other teas and demand for it is expected to increase.

Q: Is there a good way of removing tea stains?

Tea vessels become stained over time, but a kitchen cleanser or bleach can remove the stains. However, the patina of tea stains that develops on some porcelain utensils over years of use is regarded as desirable. In China, in particular, this patina is cherished becuase it shows that the vessels have been used with care for a long time.

Studies have show that one of green tea benefits is that it stimulates the production of catechins – a cancer-protective enzyme, in people with such enzyme deficiency.

Countries such as Japan and China, where green tea is consumed as part of daily diet, tended to report lower occurences of cancer than countries where green tea is less commonly consumed. As a result, green tea catechins – antioxidant polyphenols – has been the focal point of research for many years.

Scientists from the University of Arizona set out to show the anti-cancer effect of green tea by testing if catechins had an effect on enzymes which retard cancer-causing molecules in the body.

Prior to the test, healthy volunteers were told to abstained from drinking tea or tea-related products for 4 weeks. A blood sample was taken. In the next 4 weeks, the volunteers consumed a standardised sample of tea daily. Blood samples were then taken. It was discovered that increased levels of the said enzymes were detected in the blood samples of all volunteers, but those who had initially low levels of the enzyme to begin with registered the most significant increase.

The results showed that green tea enables some people, especially those with low levels of the said enzyme, to improve their body’s defense against cancer-causing carcinogens, thus raising the profile of green tea benefits in the fight against cancer.

Tags: green tea, green-tea, green tea benefits, green tea benefit, EGCG, catechin, catechins, antioxidant, antioxidants, cancer prevention

Green tea benefits your heart

Studies in the UK have suggested that green tea benefits could extend to protecting against the damage caused by heart attacks and strokes. A chemical found in the tea has been shown to decrease the extent of cell death following such trauma. Cell death leads to tissue death and even organ failure.

During a heart attack, the amount of oxygen and nutrients reaching the brain and heart is reduced, which leads to cell death and causes irreversible damage.

Researchers carrying out tests on heart cells discovered that a chemical in green tea called epigallocatechin-3-gallate (EGCG) can reduce cell death after a heart attack or stroke. EGCG appears to block the action of a protein, activated after a stressful event such as a heart attack or stroke, which helps induce cell death.

EGCG also quickens the recovery of heart cells – thus helping tissue to heal and minimising damage to organs. This lends to further support to green tea benefits.

Tags: green tea, green tea benefits, green tea benefit, EGCG, catechin, catechins, treatment for heart attacks, green tea egcg, stroke recovery, stroke prevention

Through consuming its many health-promoting  properties, green tea benefits us in the following ways:

1. Men who drank 10 cups of green tea per day stayed cancer-free for 3 years longer than men who drank less than 3 cups a day (a Japanese report)
2. Drinking 4 or more cups of green tea per day could help prevent rheumatoid arthritis, or reduce symptoms in individuals already suffering from the disease (a study by Cleveland’s Western Reserve University)
3. Women who drank 5 cups or more of green tea daily had fewer recurrences of breast cancer and the disease spread less quickly (discovery of Japanese scientists at the Saitama Cancer Research Institute)
4. You could probably attain the desired level of polyphenols by drinking merely two cups per day (a University of California study on the cancer-preventative qualities of green tea)
5. 10 cups per day are necessary to reap the maximum benefits (company selling a green tea capsule formula)
6. Reduced the risk of esophageal cancer in Chinese men and women by nearly 60%
7. Inhibition of cancer cell growth by certain compounds in green tea. (conclusion by researchers at the University of Purdue)
8. Lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol
9. Helps dieters burn more fat – men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo (American Journal of Clinical Nutrition)
10. Prevents tooth decay – bacteria-destroying abilities can help kill the bacteria that causes dental plaque
11. Promotes fat oxidation in humans at rest and prevents obesity and improve insulin sensitivity in healthy young men

Tags: green tea, green-tea, green tea benefits, green-tea benefits, green tea benefit, green-tea benefit, cancer prevention, lowering cholesterol, reducing cholesterol, obesity prevention