Green Tea or Black Tea?
Many of you have undoubtedly heard of the health benefits of drinking green tea. Many studies have shown that the greatness of green tea comes from the high level of antioxidants that help protect the body against cancer and heart disease.
Interestingly enough, black tea (which in the last few years has been taking a back seat to green tea), appears to have more disease-fighting antioxidants than green, oolong, white or red teas according to findings presented at the recent American Dietetic Association meeting in Honolulu* (*as presented in Self Magazine May 2007 issue). The reasoning seems to stem from a long misconception that the processing removes the antioxidants and that green tea was less processed than black.
The important point is that all tea gets the thumbs up from a health point of view. But take note, adding milk to your tea may block the tea’s benefits. The reason is casein – a milk protein which will bind itself to the molecules in tea and inhibit its benefits from being fully experienced by the body. However, plant based milk, like soya milk, do not contain casein and can therefore be added to your tea without these risks.
Interestingly enough, black tea (which in the last few years has been taking a back seat to green tea), appears to have more disease-fighting antioxidants than green, oolong, white or red teas according to findings presented at the recent American Dietetic Association meeting in Honolulu* (*as presented in Self Magazine May 2007 issue). The reasoning seems to stem from a long misconception that the processing removes the antioxidants and that green tea was less processed than black.
The important point is that all tea gets the thumbs up from a health point of view. But take note, adding milk to your tea may block the tea’s benefits. The reason is casein – a milk protein which will bind itself to the molecules in tea and inhibit its benefits from being fully experienced by the body. However, plant based milk, like soya milk, do not contain casein and can therefore be added to your tea without these risks.
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