Health to a Tea
Flavanoids Zero in on Free Radicals
Flavanoids, the antioxidant found in tea, neutralise free radicals, the molecules that cause cell-damaging chemical reactions. The BBC reported in a 1999 study that consuming one cup of tea daily reduces the risk of heart attack by about 50%. Hot or iced, tea retains its flavanoids, so enjoy it either way.
Tea Council of Canada's annual convention speakers confirmed that both black and green tea have "naturally high levels of antioxidants that may protect against heart disease, stroke and certain types of cancers."
Cinnamon Knocks Out E-coli and boosts Glucose Metabolism
Not only is our favorite spiced tea "cinnfully" delicious, but it has proven medicinal qualities too.
Cinnamon and E. Coli
A study appearing in Restaurants & Institutions magazine (September 1999) indicated that cinnamon eliminated E. coli bacteria in fresh produce and unpasteurized fruit juices. One teaspoon of cinnamon was added to juice containing E. coli at levels 100 times that typically found in contaminated food. After three days, 99.5% of the bacteria had disappeared. Combined with small amounts of sodium benzoate or potassium sorbate (both approved by the U.S. Food and Drug Administration), the E.coli vanished.
Cinnamon and Diabetes
Agricultural Research magazine (July 2000) reported on a study which indicated extracts from cinnamon boost insulin sensitivity. The study revealed that cinnamon's most active compound, methylhydroxy chalcone polymer (MHCP) -- increased glucose metabolism (the process in which cells convert glucose to energy). The study also reported that MHCP prevented the formation of damaging oxygen radicals in blood platelets. Since MHCP's powers are unleashed in water, it is activated during tea brewing |
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