In previous articles, I discussed the nine Superfoods — beans, blueberries, broccoli, oats, oranges, pumpkin, salmon, soy and spinach — and explained their nutritious and medicinal effects on the body and on certain chronic medical conditions. I received reviews about these whole foods. Some were hailed; others were rejected (only for their flavor). I understand food is a matter of taste and personal choice, but most of these Superfoods have equally effective, healing and nutritious sidekicks, giving you flexibility of choice and a variety of healthy foods to tease your palate; satisfy your appetite; heal from chronic illnesses; prevent disease; boost immunity; maintain sound health and vital energy; and even delay signs of aging.
Because of all these benefits and more, I intend to continue writing about these amazing Superfoods, which, I think, should become part of a healthy nutrition. This article is dedicated to the common tealeaf, an enjoyable drink to both the rich and poor. I shall discuss its health benefits and medicinal and disease-preventing properties.
Tea was accidentally discovered in China around 5,000 years ago. Due to its delightful taste and relaxing effect, it became the most popular drink in the world. The plant has as much as 3,000 varieties. The very same tea tree, Camellia sinensis, produces both green and black tea, which we all know. What makes tea leaves black is the amount of fermentation applied to them. Most kinds of good tea give benefits. But because green tea received more attention in research, it has become more publicized recently.
More than 4,000 phytochemicals are found in tea, but polyphenols, or flavonoids, stand out the most. Green tea offers more flavanoids per cup than brewed black tea. It even exceeds red onions in flavonoids. Its antioxidant effect comes from a compound called epigallocatechin galate (EGCG), which is more potent than vitamins C and E.
Tea consumption, in studies, seemed to prevent tumor growth. Antinutigens in tea like caffeine inhibit cell mutation and neutralize cancer cells. It also stops the development of new blood vessels that feed tumors. Studies show that tea-drinkers (four cups) had less cancer incidents than those who did not consume tea regularly.
Tea-drinking is also related decreased risk of heart disease and stroke. Those who have one or more cups of tea were much less afflicted by cardiovascular disease than coffee drinkers. Catechin, the main flavonoid in tea, seems to decrease serum cholesterol levels of low-density lipoprotein (LDL) and homocysteine levels, both of which are harmful to heart health. Around three cups of tea daily appear to free the blood vessel lining of damaging plaque. Even one cup can give beneficial results. Flavonoids in tea seem to also lower the risk of dementia and Alzheimer’s disease.
Tea is one of the few Superfoods that promote dental health, but along with dental hygiene. It seems to reduce gum disease and cavities due to its fluoride content. Its antibacterial effect protects the surface of teeth from bacteria and controls the acid produced by oral bacteria.
Regular tea drinking is recommended for preventing kidney-stones. Both men and women can also lower risk of hip fracture due to flavonoids in tea, which increase phytoestrogen activity, resulting in bone-mineralization.
Oolong tea, another kind of fermented tea, contains anti-allergenic agents, which can help treat atopic dermatitis. One cup of the brewed tea with every meal for two weeks relieves the condition.
Certain recommendations should be followed to achieve the best results from this exceptional plant. Allow tea leaves to brew for at least three minutes, and then squeeze the teabag or leaves for more polyphenols, unless you are caffeine sensitive. Add a slice of lemon or lime to increase polyphenols. Drink freshly brewed tea; flavonoids degrade with time. Avoid drinking steaming hot tea; it may increase chances of esophageal cancer. Drink green or black tea before exercising to enhance flavonoid activity in the blood stream to counteract cell oxidation resulting from physical activity.
I remember as children we were not allowed to drink tea. I realize now that this restriction was due to its caffeine content. Little was known of its antioxidant benefits. However, whenever someone developed eye infection or redness, brewed tea was recommended as eyewash. It worked because of its antiseptic effect. Gargling with tea also soothed sore throats. The drink relieved diarrhea symptoms as well.
Only recently did modern medicine discover the beneficial aspects of the drink while many cultures and societies have appreciated the drink for its relaxing, stimulating and medicinal properties centuries ago. For those who are skeptical about drinking the brew, I can only tell them, you can read the future of your health in “tea leaves.”
(Mariam Alireza is a holistic science specialist. Send comments to [email protected].)