What Drinking Tea Can Do For You

A Cup of Hot Tea = A Cup of Good Health

Tea Consumption Linked to Numerous Body Benefits A hot cup of tea may do more than relax you. Research shows tea consumption may help prevent a wide range of ailments. thumb_tea2The latest medical research is finding potential healing powers in this ancient beverage. Recent research, for instance, suggests drinking tea may help prevent everything from cavities to Parkinson’s disease. And some studies indicate it may even save lives. The benefits of tea consumption may extend throughout the body, experts believe. Here is a partial list of conditions some research has shown may be prevented or improved by drinking tea: Arthritis: Research suggests that older women who are tea drinkers are 60 percent less likely to develop rheumatoid arthritis than those who do not drink tea. Bone Density: Drinking tea regularly for years may produce stronger bones. Those who drank tea on a regular basis for 10 or more years had higher-bone mineral density in their spines than those who had not. Cancer: Green tea extracts were found to inhibit the growth of bladder cancer cells in the lab — while other studies suggest that drinking green tea protects against developing stomach and esophageal cancers. * Sipping on a cup of hot tea may be a safeguard against cancer. Population studies have linked the consumption of tea with a reduction in risk for several types of cancer. Researchers speculate that the polyphenols in tea may inhibit certain mechanisms that promote cancer growth. Both green and black teas have been credited with cancer-inhibiting powers. Flu: You may be able to boost your fight against the flu with black tea. Your best defense against contracting the flu is to wash your hands often and get vaccinated against the influenza virus. Black tea may further bolster your efforts to stay healthy. In a recent study, people who gargled with a black tea extract solution twice per day showed a higher immunity to flu virus compared to the people who did not gargle with black tea. Heart Disease: A recent study published in the journal Circulation found that drinking more than two cups of tea a day decreased the risk of death following a heart attack by 44 percent. Even less spirited tea drinkers were rewarded: Consuming just two cups a day decreased the risk of death by almost a third. Tea is a rich source of the flavonoids quercetin, kaempferol, and myricetin, and research shows that high dietry intake of these compounds is associated with a reduced risk of fatal heart attacks. In one study, people who drank about a cup and a half of tea per day were almost 40% less likely to suffer a heart attack compared to tea abstainers. High Blood Pressure: Tea lovers may be surprised to learn their beverage of choice touts yet another health benefit: blood pressure control. Drinking a half-cup of green or oolong tea per day reduced a person’s risk of high blood pressure by almost 50% in a new study. People who drank at least two and a half cups per day reduced their risk even more. Their risk was reduced even if they had risk factors for high blood pressure, such as high sodium intake. Parkinson’s Disease: Tea consumption may be protective against developing this debilitating neurological disorder. Oral Health: Rinsing with tea may prevent cavities and gum disease. What’s responsible for tea’s many health benefits? It’s the complex brew of chemicals that make up this seemingly simple beverage. “The big class of chemicals in tea are flavonoids — a natural class of antioxidants that are found in many natural plant-derived foods,” explains Dr. Kenneth Mukamal, an internist at Beth Israel Deaconess Medical Center in Boston and author of the Circulation report. “In American diets, black tea represents probably the single biggest source of flavonoids.” Antioxidants rid the body of molecules called free radicals, which are side products of damage done to the body by pollution and the natural aging process. Free radicals in the body’s cells are very unstable and tend to react negatively with other important molecules like DNA, causing malfunctions and injury on the cellular level. The destruction these free radicals produce may therefore pave the way for diseases like heart disease and cancer. In the case of heart disease, antioxidants in tea may prevent death from second heart attack by helping blood vessels relax, thereby allowing blood to flow through more easily, potentially lowering blood pressure and reducing stress on the heart. Antioxidants are thought to be behind the benefits of tea on dental health as well. A number of studies have suggested that rinsing with black or green tea may lead to better oral health. “We have found that the [antioxidants] in black tea will suppress the growth of bacteria in the mouth that cause cavities and gum diseases,” says Christine Wu, professor of periodontics at the University of Illinois at Chicago College of Dentistry. “These will inhibit or interfere with the attachment of bacteria to the tooth surface.” A Prescription for Better Health? With so much compelling research, isn’t it about time for everyone to consider brewing up more of this potent potable? “For nearly everybody, there are few, if any, downsides to drinking tea. It’s hard for me to tell people not to do it,” says Mukamal. “But I’m not sure our evidence is quite at the stage where we would be recommending that everybody drink tea.” That’s because some people may be sensitive to certain components of tea. And while the caffeine content is 1/3 that of a cup of coffee, some people may react to caffeine at any concentration. Additionally, researchers need to pin down how much and how often tea should be consumed for optimal health. “Drinking tea is beneficial, but we need to do more studies to substantiate it,” says Wu. In the meantime, adding tea to your list of possible beverages is probably a good idea, experts say. “I think it’s reasonable for people looking to make healthy lifestyle choices to consider tea as a better option than other beverages — which aren’t necessarily harmful, but which may not give people the added benefits that something like tea does,” says Mukamal. (Submitted by Erin Ellizabeth Ward of Durham, North Carolina) Black Tea Helps Prevent Cavities New studies, funded by the Tea Trade Health Research Association, found several doses of black tea every day not only reduced plaque build-up but also helped control bacteria. “We found that the black tea infusion can inhibit or suppress the growth of bacteria that promotes cavities and affect their ability to attach to tooth surfaces,” Christine Wu, professor of periodontics at the University of Illinois and lead researcher on one part of the study. Wu said that while earlier studies in Japan have shown the cavity-fighting benefits of green tea, known for its rich antioxidants, her team chose to focus on black tea, which is more popular in western culture. The research is part of a collaborative study done in conjunction with the College of Dentistry at the University of Iowa and the Institute of Odontology at Goeteborg University in Sweden. The findings were presented at a meeting of the American Society for Microbiology in Orlando, Florida. 300 Species of Bacteria Dental plaque contains more than 300 species of bacteria that adhere to tooth surfaces and produce cavity-causing acid. Plaque is also a leading cause of gum disease. A specific element of black tea, called polyphenols, killed or suppressed cavity-causing bacteria from either growing or producing acid, according to Wu’s study. The tea also affected the bacterial enzymes and prevented the formation of the sticky-like material that binds plaque to teeth. Participants in the study rinsed with tea for 30 seconds, five times, waiting three minutes between each rinse. “We were trying to simulate what people did while sipping tea,” Wu said. A similar study by Goeteborg University, where participants rinsed with tea for one minute 10 times per day, showed comparable results. Both studies showed that the more people rinsed, the more their plaque and bacteria levels fell. In the University of Iowa study, researchers looked at the impact of black tea’s fluoride content on preventing cavities but found the benefits less clear. They exposed pre-cavity lesions to black tea but saw little change, suggesting that tea’s cavity-fighting ability stems from a complicated reaction between it and bacteria. Fluoride Not A Factor? “We had very little results, which implies that if tea is having a result in normal use it’s not from fluoride,” said James Wefel, professor and director of the Dows Institute of Dental Research at the University of Iowa. Of course, to help prevent cavities the tea must truly be “black,” without sugar, milk, honey or other additives. Researchers also stressed drinking black tea should not replace traditional oral hygiene. “Tea will affect the plaque formation but one has to brush their teeth to remove the plaque,” Wu said. “It’s a must.” And while black tea may fight cavities, it does not combat tooth stains. (Submitted by James Dewanz of New York) Hibiscus Tea – Antioxidants A recent study revealed that hibiscus teas contain a number of different antioxidants that may help to protect against cell-damaging free radicals. These teas also may help control high blood pressure. You can find hibiscus in such teas as sour tea, red zinger tea, or sorrel tea. Check the ingredients label to be sure. Yerba Maté – “Drink of the Gods” The Guarani tribe in the forests of Paraguay have known for centuries of the restorative and stimulative properties of a native herb called yerba maté (Ilex Paragueriensis). Legend has it that Pa’i Shume – a tall, fair-skinned, bearded god – was the one who taught them to harvest and prepare the leaves of the yerba maté tree for a tea to ensure health, vitality and longevity. Seventeenth century Jesuits valued its energizing qualities and they cultivated plantations of the trees. Two centuries later gauchos on the region’s vast pampas utilized the herb, resting beside their fires and sipping the tea through a bombilla, a silver straw with a fine-screened strainer. The Unbeatable Nutrition Facts of Yerba Maté “Drink of the Gods” Constituents: Vitamin A, C, E, Carotene B-1, B-2, B Complex, riboflavin, nicotinic acid, biotin, pantothenic acid, iron, magnesium, calcium, sodium, potassium, manganese, silicon, phosphates, sulfur, hydrochloric acid, chlorophyll, choline, inositol Serving size: 2 oz. in 2 cups of water. Total Fat 0 g. Cholesterol 0 mg. Sodium 60 g. Total Carbs 13 g. Fiber 0 g. Sugars 1 g. Protein 0 g. Daily Values: Vitamin B-1 – 13% Vitamin B-2 – 23% Iron – 12% Potassium – 55% Magnesium – 46% Contains small amounts of naturally occurring caffeine.

Today yerba maté is grown in the iron-rich, acidic soil and semi-tropical climates of Argentina, Brazil and Paraguay, which employ 400,000 people to cultivate, prepare and distribute it to Latin America, the Middle East, North America and the European community, where it is known as the “Elixir of the Jesuits”. The Pasteur Institute and the Paris Scientific society in 1964 were interested in this “Drink of the Gods” and did a thorough study of its properties. The findings were nothing short of astounding. The investigators concluded “it is difficult to find a plant in any area of the world equal to maté in nutritional value.” Maté contains, these scientists said, “practically all of the vitamins necessary to sustain life.” Yerba maté contains the vitamins A, C, E, B1, B2, B complex, carotene, riboflavin, pantothenic acid, biotin and vitamin C complex. In addition, it has 15 different amino acids, plus significant amounts of magnesium, calcium, iron, sodium, potassium, manganese, silicon, phosphates, zinc, niacin, sulfur, and chlorophyll, choline, and inositol. The list of benefits to overall health to be derived from yerba maté touches all aspects of the body and is seemingly endless. Tens of millions of south Americans drink maté to boost immunity, cleanse and detoxify the blood, tone the nervous system, control the appetite, restore youthful hair color, retard aging, combat fatigue, stimulate the mind, cure insomnia, and reduce the effects of debilitating disease. Yerba maté supplies many of the nutrients required by the heart for growth and repair, plus it has a metabolic effect by increasing the supply of oxygen to the heart, especially during periods of stress or exercise. Research from the Paris Institute indicates LDL oxidation is inhibited by extracts of Ilex Paraguariensis. Incidence of arteriosclerosis is low in countries where yerba is consumed. There is growing clinical evidence that yerba maté stimulates the adrenal glands to produce corticosteroids, thus stimulating metabolism in muscle cells. As a by-product of this, maté has been commonly observed to decrease the severity and incidence of allergy and hay fever. This adrenocortical action also helps balance blood glucose levels, so that hypoglycemic patients respond well to yerba maté. As a whole-body tonic, yerba stimulates a weakened or depressed nervous system, and calms an overexcited one. When stress, whether from environmental factors, bad nutrition or anxiety, throws our body’s systems out of balance, maté’s bi-directional properties restore homeostasis in the body, while not over stimulating any one system. In addition, it is non-addictive, and will not cause jitters or any contraindicators. For these reasons, yerba maté is excellent as a coffee substitute. The tea has the ability to quicken the mind, to increase mental alertness and acuity. It is a mild, not strong, diuretic. It relaxes peripheral blood vessels, thereby reducing blood pressure. And best of all, rather than interfering with sleep as coffee often does, maté has a tendency to balance sleep cycles, inducing more REM sleep when necessary, or increasing the amount of time spent in delta states. Many people report that they require less sleep when using maté. Consumer feedback has indicated its combined effects of smooth muscle and peripheral blood vessel relaxation, sense of stamina, energy and well being provide improved sexual interest and performance, thereby possibly offering a drug-free, all natural alternative to Viagra. As an anti-oxidant, yerba maté is superb. Free radicals are highly toxic oxygen molecules in a reactive, unstable form. They roam freely through the body, seeking out tissues to combine with and render morbid. As well as destroying tissues outright, they increase susceptibility to a wide range of infections and diseases. Besides the free radicals produced by normal metabolic processes, we are also exposed to them through environmental pollutants. Our body’s main line of defense against free radicals is its supply of free radical scavengers, collectively known as antioxidants. These are a group of nutrients which include Vitamins A, C, E, and the minerals Zinc and Selenium, all of which maté contains in abundance. These antioxidant nutrients work synergistically to prevent further cell damage, while repairing damaged cells by neutralizing the free radicals and thus deactivating their destructive energy. Maté tea is made from leaves and stems steeped in hot water. A maté gourd, or mug, is filled a quarter full (or to taste), the bombilla (a filtering straw which extracts the most nutrients by pulling the water across the leaves) is nestled into the herb. Hot-never boiled- water is poured to the top. The water will cause the leaves to swell and the water at the top of the gourd will look frothy and green, indicating its nutrient-rich properties. The gourd can be refilled five or 6 times until the green froth is gone, which means the leaves are depleted, and it’s time to refresh the infusion. Yerba maté can also be made in a coffee machine, a French press, and cold as a refreshing sun tea. {drinking gourd}This special gift from the plant kingdom is best when served in community with friends, offered in a ritual of love and friendship for each other and our natural world. But even alone, the cup of maté in your hand as you begin a new day promises to leave you refreshed and with a great feeling of well being.

Blog

What Drinking Tea Can Do For You

Comments