Fresh Cup

OCT 2011

Fresh Cup Magazine, providing specialty coffee and tea professionals with unique insight into the trends, ideas, products and people that shape their world.

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LEAFING THROUGH THE HEALTH BENEFITS continued from page 39 GREEN TEA has been shown to be effective against cancerous cells due to its possession of the antioxidant EGCG. A PREVENTATIVE PAL Modern science is finding that tea is also good for a variety of other conditions not previously as well known. Oxygen, for example, is what keeps the planet alive, but it also causes dam- age to our cells and our DNA, and it's responsible for the physical effects of aging. Antioxidants, found in many of the fruits and vegetables that we eat, protect our bodies and cells from this dam- age. Tea happens to be one of the greatest sources of antioxidants. The most studied antioxidant in tea is epigallocatechin 3-gallate (EGCG). Mostly found in white and green tea, EGCG has been shown to be quite potent. Oolong and black teas contain a differ- ent variety of antioxidants. Current science has determined that the antioxidant and anti-inflammatory effects of tea are benefi- cial in prevention of several conditions: Cancer. As a powerful antioxidant, EGCG has been shown to be effective against cancerous cells. Studies have shown that popula- tions that regularly drink tea (green tea in particular) have statisti- cally lower rates of certain types of cancers. It should be emphasized that at this time, tea is not seen as a treatment for cancer but should be considered as part of a larger program of cancer prevention. Heart disease. Tea has been shown to be an effective protec- tor of the heart. The antioxidants and other compounds in tea have an excellent anti-inflammatory effect and help promote good blood flow. Tea also has been shown to assist with the 40 Fresh Cup Magazine freshcup.com calcification of blood vessels. Interestingly, studies indicate that the protective benefits of tea on the heart are more pronounced in women than in men. Diabetes. Recent studies show that tea can be effective in stabilizing and maintaining blood sugar levels after a meal. "Diabetics have a lot of oxidative stress that we know is very, very high," Dr. Low Dog explains. "That may be why the nerves of dia- betics have more damage and why those individuals are more at risk for heart disease." Naturally stabilizing levels of blood sugar with tea helps the diabetic in the short run and also can help to lower future health risks. Weight loss. Tea actually can have a triple benefit when it comes to losing weight. The caffeine and other compounds in tea have been shown to increase metabolism and fat oxidation. The consumption of any hot liquid (tea in particular) before a meal will increase satiety and cause one to eat less. Finally, if unsweet- ened tea is consumed as a replacement for a soft drink or other sugary beverage, the resulting calorie difference can be substan- tial. It should be noted that Dr. Low Dog does not recommend the many green tea concentrates touting weight loss; the abnormally high antioxidant and caffeine levels of these drinks actually may be more disruptive than helpful. FEED YOUR HEAD Tea can be beneficial for the mind as well. Thousands of years NICOLE O'BANION

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