The best way to get anti-cancer effect by drinking tea

The tea contains with anti-cancer effect called tea polyphenols, which can lowering blood sugar, and the caffeine can make central nervous excitement, and a variety of amino acids, vitamins and other nutrients. How much these nutrients can precipitate, which has great relationship with the drinking method. Generally speaking, the larger the size of the tea, the more slowly the precipitation of nutrients will be, and the smaller the particle, the faster the precipitation will be.

The best way to get anti-cancer effect by drinking tea

Compared with the bulk tea, tea bags through rubbing and cutting fully destroyed leaf cells in manufacturing, particle shape is relatively small, and nutrients in tea after 3 – 5 minutes for the first time immersion, there will be 80% – 90% of the precipitation. And in the second after brewing, about 10% of the remaining nutrients almost all precipitation. Therefore, most people suggested that the best brew tea bag once should be enough. There will no loss on the nutritional absorption, and it will also not affect the taste. Bulk tea because of the relatively large particles, the first infusion time should be in 5 minutes, the nutrients will have 60% – 80% of the precipitation; after the second infusion, 80% – 90% of the nutrients release; the third time after brewing, nutrient leaching rate of more than 95%, furthermore to brew down, has no any nutrition role.

As some experts pointed out that tea brewing will make one of the pesticides, heavy metals and other harmful substances leaching. The tea experts pointed out that although this argument has some reason, but do not have to worry too much. The pesticide used in the tea production in China mostly the water solubility is extremely low. Assume that per 10 grams team for one person per day, even 1 mg / kg residue of tea brewing, intake of pesticide only 0.0001 mg which is much lower than the World Health Organization allowed intake dosing. The leaching rate of heavy metal lead in tea is relatively low, as long as the purchase of regular tea manufacturers, its content will not exceed the national standard.


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