Researchers from the Charité Hospital, Berlin have found that the beneficial effects of tea are greatly reduced upon adding milk.
It appears that proteins in milk bind to some of the substances present in tea, leading to a vast reduction of their beneficial effects.
The researchers asked healthy women volunteers to drink either freshly brewed 500 ml of black tea, black tea with (skimmed) milk, or boiled water as control.
They found that while drinking tea (without milk) significantly increased the ability of the artery to relax and expand to accommodate increased blood flow compared with drinking water, the addition of milk completely prevents the biological effect.
The Chinese tea is of two varieties: green tea and oolong, which is prepared by mild fermentation of green tea.
The rest of the world uses black tea.
We in India mainly use the three-part process called CTC (curl, twist and cure). Fermentation modifies the catechins and offers a slightly acidic and pungent flavour.
Source: January 7, 2007 issue of the European Heart Journal



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