November 29th, 2010
Only The Best Ingredients – Green Tea Part 9
For over 4000 years the Chinese have known about the health benefits of Green Tea. They used it to treat many ailments from headaches to flatulence. Green Tea is made from unfermented tea leaves. Of the three types of tea – green, black, or oolong tea, green tea contains the highest concentration of the antioxidants called polyphenols. These antioxidants help neutralize things in our bodies called free radicals. Free radicals are naturally occurring compounds in the body that can damage cells and even DNA. Scientists believe that free radicals contribute to the aging process and also are factors in the development of cancer and heart disease. Traditional Chinese and Indian medicine incorporated the use of green tea to control bleeding and accelerate the healing of wounds. It was also used to treat flatulence, regulate blood sugar and body temperature help with digestion and urination, and improve your mental disposition. Researchers have also found that Green Tea helps reduce the risk of heart disease by lowering cholesterol and triglyceride levels although the Food and Drug Administration has yet to verify these claims. Other research has concluded that Green tea may lower total cholesterol in the body while raising the HDL or ‘good” cholesterol levels. The polyphenols found in Green Tea are believed to help in the prevention of certain types of cancers. It may also help in the reduction of inflammation connected with Crohn’s disease and ulcerative colitis. Certain studies done with animals suggest that drinking green tea may help prevent the onset of type 1 diabetes and slow its progression once it has been diagnosed by regulating glucose levels in the bloodstream.
(To Be Continued)