Diabetes is a condition that affects the way the body processes glucose, a type of blood sugar. Studies show that drinking tea may lower the risk of type 2 diabetes, though how and why this works is unknown and merits further research.
Type 2 diabetes
Type 2 diabetes is a type that can be developed, and research says that the rates of people with this type of diabetes will most likely increase. Type 2 diabetes already affects millions of people worldwide.
It even effects children, and those who are overweight are at a much higher risk of being diagnosed with type 2 diabetes. Fortunately, in addition to helping with some of the complications caused by diabetes, certain types of tea can help to promote weight loss. Loose leaf green tea is known to boost your metabolism, which helps with weight loss in general. Compounds in some teas can help burn off fat, and so green tea can help, over time, to promote weight loss.
How diabetes affects the body
Diabetes is a chronic condition and it affects the way the body uses glucose. Glucose a type of blood sugar, and is what the cells in our bodies use for energy. In a body not affected by diabetes, glucose in the blood will trigger the production of a hormone called insulin, which will be added into the bloodstream. Without insulin, the glucose in the blood doesn’t go to the places it needs to go. And in people with diabetes, the body doesn’t create insulin, or doesn’t use it properly. This leads to an increase in blood sugar levels, which can lea to many other health concerns and issues.
Diabetes can impede upon your life. When blood sugar levels drop this can lead to irritability and dizziness and even loss of consciousness. When blood sugar levels get too high this can lead to fatigue, weight loss, irritability, and sometimes changes in vision.
Tea and how it can help
Fortunately, regularly drinking tea lowers the risk of developing this type of diabetes. Loose leaf tea is packed with nutrients and antioxidants, and has many health benefits. Drinking more cups per day will lower the risk of diabetes even more. The tea may have a direct biological effect that lowers the risk of this type of diabetes, but further studies are needed to determine which compounds in the tea are causing this.
Other benefits of tea
Beyond that though, loose leaf tea can improve your health in a myriad of other ways. It can help you to lose weight, give you more energy, prevent Alzheimer’s disease, improve memory, prevent tooth decay, prevent kidney stones from forming, boost your metabolism, help with sleep disorders, alleviate allergies, along with many other health improvements. It’s an incredibly tasty way to enjoy improving your health. Add some cups of loose leaf tea to your day and enjoy the overwhelming plethora of benefits it will give to your life.
Of course, drinking tea is not a panacea. Adding a few cups of loose leaf tea to your day would be an addition to a healthy diet and exercise.
Loose leaf green tea is truly marvelous. It will help purify your body, give you health benefits galore, and beyond all that, it’s an incredibly tasty beverage. In this world of processed, sugar and corn syrup packed products, it’s hard to find a sweet, delectable treat that is pure and natural. Compared with other drinks, green tea truly seems to be the closest thing to what would be the nectar of the gods. It’s wonderfully aromatic, and the delicious scent of this drink treat gives you a hint of what’s to come.
And now let’s move on and start talking about its countless health benefits. There are simply too many to discuss them all in depth. Loose leaf green tea can appear to some to be a miracle drink for your health.
This type of tea is packed full of nutrients and compounds that all promote tons of health benefits, and is almost like a miracle elixir. It can do all sorts of wonderful things for your health, including improving memory, improving the health of your teeth, fighting off cancer, boosting your metabolism, boosting your immune system, improve your heart health, help alleviate allergy symptoms, help regulate blood sugar, along with a multitude of other health benefits. It almost makes one wonder if there’s anything green tea can’t do for your health.
Preventing kidney stones
New studies now show that drinking loose leaf green tea on a regular basis may have even another healthful effect on your body; it may help to prevent kidney stones from forming. How does this work? Compounds in green tea may help to prevent this painful condition by making it more difficult for certain types of kidney stones to form. They may even prevent the compounds from forming before they form crystals.
What are kidney stones?
Kidney stones can cause pain in the abdomen, rib area, and it can be a drawn out painful experience. If you have ever suffered from kidney stones, then you now how excruciatingly painful they can be. This condition affects around five percent of the population, and is caused by a high concentration of minerals which cling together and form crystals that can cause a great deal of pain. The most common type of kidney stone is formed when a high concentration of calcium clumps together to form these crystals. This type of kidney stone is called calcium oxalate.
Studies have shown that green tea compounds can combat these types of kidney stones from forming. The compounds from the green tea will bond to the crystal, making it lose its shape and become less likely to form a kidney stone.
Drinking green tea may help prevent this painful condition. When you regularly consume this tasty beverage, you’re doing your body a favor. By drinking just a few cups of green tea every day you can help to prevent kidney stones from forming and save yourself from being in a great deal of pain. In addition to that, regularly drinking tea on a daily basis, you will be improving your overall health on the long term.
Is there even an argument of loose leaf over using tea bags? Loose leaf tea has been left in its natural state and the brewing of it brings out the flavor of the tea. It’s not really a contest over flavorless tea bags.
And green tea is delicious; it has a sweet, natural flavor. It can be paired with certain fruits or sometimes spices or nuts to complement its flavor. Beyond being completely delicious, green tea is a healthy choice.
Green tea has just enough caffeine to give you energy, but doesn’t lead to the crash effect that coffee or espresso can give. The way caffeine is released from tea is in such a way that regulates how the caffeine is released, due to a compound that exists in the tea itself.
Green tea also reduces stress. There are compounds that occur naturally in tea leaves that have a calming effect, which decreases the stress response in your body. Try brewing some green tea when you’re worried or stressed.
Research has also shown that tea may help speed up the metabolism. This would help people who are trying to lose weight. Newer studies have found catechins in tea which help reduce fat in the abdomen. Catechins are found in weight loss supplements, but why take those when you can drink brewed, naturally occurring tea leaves?
This tea has also been proven to fight off cavities. It reduces gingivitis and it reduces the bacteria in the mouth. The tea leaf has fluoride which occurs naturally, and is a substance that helps build up strength and health in teeth. Green tea also destroys the bacterium that causes strep throat.
Green tea helps ward off many viruses and sicknesses. It has the most antioxidants among the four types of teas, and also has naturally occurring polyphenols, catechins, and many other naturally occurring compounds which increase immunity in the body.
It also helps reduce inflammation. Green tea has anti-inflammatory properties which are natural. It’s a better choice than taking even over the counter chemical compounds.
Another benefit of green tea is that it can reduce cholesterol. Studies have shown that consuming green tea regularly can reduce levels of the “bad cholesterol” while increasing “good” cholesterol.
Helps Protect Against Alzheimer’s Disease
And green tea also helps protect against Alzheimer’s disease, a form of dementia. Research shows that green tea can help improve memory related learning and have also been shown to help reverse mental deterioration.
Green tea may also protect against cancer, and it possibly kills off existing cancer as well. Research has shown that drinking between four and eight cups of green tea every day can really help when fighting off these diseases.
Beyond all this, remember that green tea is also delicious. The most benefit of course comes from high quality loose leaf tea. These have less caffeine and more antioxidants. It doesn’t even seem like that difficult of a choice. The loose leaves can be brewed again to make three to six cups of tea. It’s affordable, delicious, and helps with everything from maintaining healthy weight and teeth to fighting off infections, preventing cancer, and even reversing the effects of Alzheimer’s disease. Green tea truly seems like a magical elixir.
Due to the variety of minerals, vitamins and other elements contained in tea, this drink improves health, relieves fatigue, strengthens the immune system and has an overall tonic effect on the body.
Mineral substances contain in green tea leaf and in finished products, it constitutes about 5-6% of dry matter. Among them are the following: potassium, phosphorus, calcium, magnesium, sulfur, iron, manganese, fluoride and others. With the aging of the plant total number of minerals increases, while the most valuable part of the soluble reduces. Only the components of relatively small molecular weights which are infused with hot water give a specific accent to the tea infusion. Between the quality of tea and the content therein of soluble mineral substances there is a direct link.
The potassium content in the tea leaf is 50-60% of all mineral substances and depends on the mineral nutrition of plants. This compound plays a very important role in the livelihood of tea tree; it is given a great importance in the synthesis of carbohydrates and proteins, and in the general metabolism. Potassium is very important to the human body; it prevents muscle cramps and regulates fluid and electrolyte balance.
Another important mineral is located in the tea - phosphorus. Its content ranges from 15-20% of weight of all mineral substances in tea. The properties of the finished product depend on its quantity. The two top leaves and a bud have higher content of phosphorus compare to the lower coarse tea leaves and stems. It is known fact that phosphorus is needed for the human body for normal functioning, as part of the nervous, brain tissue and bones.
Despite the slight content, copper and iron play an important role in plant’s life. They are part of some physiologically important organic compounds, such as enzymes. Another, small in content, but necessary for redox processes, is manganese. Its share is approximately 1-4%. Due to the iron content, tea has a beneficial effect on the human blood, as well as a good means for the prevention of various vascular diseases. In addition, the body needs iron to transport oxygen.
The complex experiments revealed effects of the duration of brewing tea and the quantity of the tea leaves on the degree of content in the drinks of various trace elements. Adding citric acid increased the yield of all elements, except copper. In the end, it was found that a tea drink satisfies the daily requirement of zinc, copper and manganese at 1, 2 and 50% respectively.
Now let us turn to vitamins contained in tea. This is mainly vitamins B complex and C. The tea shoot has the following B complex vitamins: B1 (thiamin), B2 (riboflavin), B3, and B5 (PP), B6, B12 and P. Since these compounds are very stable, in the processing they are almost completely transformed into finished products. Content of vitamin B1 is small - an average of 0.3 - 10 mg per 1 kg of dry tea leaves. In the body this vitamin (B1) regulates metabolism of carbohydrates, amino acids, fatty acids, has versatile affect on the function of the cardiovascular, endocrine and central nervous system. Vitamin B2 has positive effect on the skin and mucous membranes, the health of the liver. The most important is the presence in tea of vitamin P. One of its most important properties is the strengthening of the capillaries of the plant. During the technological processing of raw material quality and quantity of the vitamin are undergoing significant changes. Its content is reduced from 20-25% in green tea to 8-15% in the final. Along with others, the tea contains vitamin PP that is important for normalizing the higher nervous activity, the functions of the digestive system. It also affects the cardiovascular system, in particular, expanding the small vessels.
Tea leaves are rich in Vitamin C. Gentle leaves contain approximately 2-3 times more of this vitamin than the coarse. In the process of refining its amount is sharply reduced, especially during the fermentation and drying. This vitamin is essential for strengthening the immunity of a person, it reduces the risk of infections, but also useful for the prevention of osteoporosis and periodontitis (inflammation of the periodontal tissue, i.e. tissue surrounding the tooth root). Tea fluoride also provides the beneficial effect on teeth. This element exists in tea leaf as anion. Fluoride anion produces various fluoride compounds and covers the surface of teeth to prevent bacterial attack. Just wanted to point out that tea is very useful for vision, because it contained β-carotene and other elements, strengthens blood vessels.
The fragrance of tea depends on the essential oils and tar substances that are contained in plants. Essential oils are complex mixture of substances that belong to the most diverse class of compounds which are soluble in organic solvents and possessing the ability to escape from water vapor. Overall the total content of essential oil is minimal; it is determined by only hundredths of a percent. For example, aromatic black tea contains about 0.02% of oil. Pure essential oil of fresh tea leaf is a green color with a strong fragrance of fresh greens. In the technological processing of tea leaf occurs the formation of a new aromatic substances that contribute to the specific flavor of the finished product. Thus, the composition of essential oil of green plants is different from the finished black tea. The substances that make up the oils can be divided into 4 main classes of compounds: acids, carbonyl compounds, alcohols and phenols. These volatile compounds found in tea are trace amounts - 0.01% of dry matter, but their role in the establishment of the tea flavor is tremendous.
Some parts of the plant contain different amounts of volatile compounds, which, in turn, differ in their compositions. The maximum concentration of essential oil found in the tender stems and leaves. The top leaf with the growing bud and two next leaves are equivalent to the content of essential oil. Further down the stem, as general coarsening occurs, oil content decreases. Which explains why the top three leaves are the most vaulable for high quality tea.
In the formation of the aroma of tea, the main role is played by aromatic aldehydes (Organic compound that has OH-group in its structure. They are used in organic synthesis as fragrances). In the composition of essential tea oils are vanilla, lavender, cinnamon aldehydes, etc. During the processing of tea leaves into black tea, the various fractions of volatile compounds undergo significant changes. The total content of these compounds increases most radically in the early stages of rolling. In the process of withering the relative content of components with higher boiling point reduces and low-boiling point, on the contrary, increases.
Along with essential oils important role in creating a tea aroma played by various resinous substances - carriers of flavor. They are in a close chemical relation with essential oils and are a complex mixture of different classes of organic compounds.
The content of tarry substances in tea leaves ranges on average from 3% to 6%. These substances are separated by several fractions, the most valuable of which is a neutral faction. It has a pleasant sweet floral aroma. In the process of technological treatment , the amount of this fraction in tea leaves increases by 40%.
During the processing of tea leaves, the content of resinous substances decreases, indicating the result of oxidation. I.e. ratio: fresh leaves – 3.48%, withered leaves – 3.27%, after two hours of curling – 2.92%, semi-finished product – 2.35%.
Through fragrance of tea, all the deficiencies that have arisen as a result of violations of technological regimens or improper storage of products, can easily be found. Disadvantages may include: acidity, mustiness, smell of the green, smoke and other uncharacteristic for tea scents. Most difficult to improve defect is acidity, which results in a violation of the fermentation process. Since in the processing of tea leaves, especially during the fermentation, occurs a reduction of Tannin. Therefore, the tea produced in violation of this process turns out with a bitter flavor and pale color of infusion. The cause of the smell of greenery is an infringement of withering, rolling, and fermentation. Such a tea has a mild flavor that the brew is a greenish color in the cup with a greenish ring on the surface and instead of the characteristic astringent taste; this product has a bitter taste. If there is excessive moisture in semi-finished product (more than 7.5%) tea is aging much faster. For extended storage. it gets the smell of dampness and can come in unsuitable conditions for consumption.
In addition, it is worth noting that different varieties of tea, as well as different ways of brewing, have an imprint on the final quality of the drink