Wednesday, June 17, 2015

To tea or not to tea that is the question



 Renee Gosselin, MS MBA RD
Nutrition Instructor/Professor

Tea continues to be a popular conversation point in aspects of nutrition. There are numerous types of teas and many times I come across individuals who associate tea with being sick. However, tea has many properties that can help prevent disease and just overall wellness. Tea has been popular for many years and was a large part of the Chinese and Indian cultures.

 There are three main varieties of teas: green, black and oolong. The overall difference in a tea is how it is processed.  Green teas that are unfermented leaves contain large amounts of polyphenols. Polyphenols are antioxidants which fight free radicals which are cells that are abnormal. Free radicals are known for the development of cancer and also attribute to some types of heart disease. 

Additionally, green tea has been linked to helping those with atherosclerosis- or hardening of the arteries. Green tea has been shown to lower triglyceride and high cholesterol blood levels which can decrease the risk of heart disease. In relationship to cancer, there have been multiple studies that have shown longer life spans in those that drink green tea than those who do not. However, everyone is different and an individual being treated for any condition should contact their MD for the best options.

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