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Green Tea

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  • Green Tea

    Green tea - Health Benefits favored for continuous studies...
    It's mainly because of the antioxidant epigalloctechin-3 gallate (EGCG) that is preserved in green tea, but lost in oolong and black tea when fermented. Antioxidants are thought to prevent free radicals, which are incomplete cells that attack healthy cells, causing damage that can lead to certain diseases, especially cancer and heart disease.

    "Tea" is from the leaves of the camellia sinensis plant. There are three types of tea: green, oolong and black. They are categorized according to their oxidation levels (called the fermentation process). Green tea is steamed, baked or pan heated to prevent oxidation and thus, the leaves remain green. Oolong tea is partially fermented. Oxidation is cut short so the leaves are black only on the edges. Black tea is fully fermented, producing black leaves. So why is green tea getting all the attention in the science world?

    "The highest amount of any known antioxidant is found in green tea..."
    A study conducted in September of 1997 by Dr. Lester Mitscher at the University of Kansas concluded that the highest amount of any known antioxidant is found in green tea.

    Compared to other known antioxidants, EGCG was found to be 100 times more effective than vitamin C, 25 times more effective than Vitamin E and twice as powerful as resveratrol at neutralizing free radicals.
    "...because I won't accept that I can't."

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  • #2
    That's great to know. I just cant stand the taste of it.
    Please tell your boobs to quit staring at my eyes


    • #3
      I like it, just some sugar and it's