Tea, the second most generally consumed beverage worldwide (after water), has been regarded for thousands of years as a key to well-being. Now we are finding out much more about the many health benefits found in the different variety of this popular drink made from God’s plants and herbs.
Traditional teas are black, green, white and oolong - are made from the plant camellia sinensis, and all contain high levels of antioxidant polyphenols. Actually, tea ranks as high as or higher than many fruits and vegetables in the ORAC score, a score that measures antioxidant potential of plant-based foods.
Black tea, the kind most Americans and Europeans drink, has the maximum caffeine content, and the strongest flavor.
Herbal teas: Made from herbs, fruits, seeds, or roots steeped in hot water, herbal teas have lower concentrations of antioxidants than green, black, white, and oolong teas. Their chemical compositions vary widely depending on the plant used, but two of the most general and beneficial herbal teas are hibiscus and chamomile.
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