Black tea appears to work about just as well as green tea, but then why is green tea associated with lower heart disease risk while black tea is not?
Researchers found the “addition of milk to black tea completely prevents the biological activity of tea in terms of improvement of endothelial function.” So, that could explain it. It appears the milk protein casein is the culprit, though soy protein was recently found to have the same nutrient binding effect. The European Society of Cardiology issued a press release about the study showing the protective effect of tea “is totally wiped out by adding milk” and suggested consumers should consider cutting down.
Young tea leaves appear to have two to six times less lead than mature leaves, so the young leaves that are used to make green and white tea have significantly less lead than the older leaves used to make black and oolong tea. As well, the lead in black and oolong tea appears to be released much more readily into the tea water when brewed. This means the health risk from lead may be 100 times lower for green tea compared to oolong and black.
Lemons and tea go even better together than their popularity might suggest. Lemon juice caused 80 percent of tea's catechins to remain, the study found. Following lemon, in terms of stabilizing power, were orange, lime and grapefruit juices. Ferruzzi said both vitamin C and citrus juices must interact with catechins to prevent their degradation in the intestines, although data made it clear that citrus juices have stabilizing effects beyond what would be predicted solely based on their vitamin C content.
Yuja Wang, ospite della 105ma stagione concertistica della Società del Quartetto di Vicenza, ha concesso all'entusiasta pubblico del Teatro Comunale (tutto e...