US, WASHINGTON (ORDO NEWS) — The Chinese pay great attention to nutrition. Tea is not only an everyday drink, it also has many healing properties. However, it must be drunk correctly, otherwise there may be a risk of developing cancer.
Drinking too hot tea can cause cancer.
One cup of hot tea per day increases the risk of esophageal cancer, Iranian researchers say. In addition, if the temperature of the tea is + 65-69 degrees, then this risk doubles. And at a temperature of +70 degrees, the likelihood of cancer of the esophagus increases by eight times! If you drink tea within two minutes after brewing, then the risk of developing cancer of the esophagus will be five times higher than after four minutes. Other studies have shown that the most optimal temperature for drinking tea is + 56-60 degrees.
“Not only too hot tea is dangerous,” warns Taiwan nutritionist Zhang Sylan. “If the tea contains pesticide residues, then it can also negatively affect health.” If this bothers you, it is better to drain the first tea leaves, open the lid when making tea so that water vapor does not accumulate. In this way, pesticides will evaporate with the steam. When buying tea, organic tea should be preferred, as it is safer. With different types of tea existing and readily available through sites, sometimes their quality tends to go unnoticed. As part of dietary plans, many opt for green tea, Chinese tea, oolong tea, and more. One should always be wary of the places they buy their tea from. A little bit of research and reading up would always be helpful. For example, if you are looking for an Authentic Chinese Tea Shop near you, you could start searching locally first, and if not available, do a little bit of research and find sites that sell this tea.
How then to drink tea to avoid the onset of cancer?
1. Green tea has antitumor properties
Both endogenous and exogenous free radicals have a carcinogenic effect, but natural antioxidants can absorb free radicals, so the antitumor properties of natural antioxidants have attracted people’s attention. Green tea contains “tea polyphenols” and other natural antioxidants. Thus, the use of green tea before or after a meal enhances the action of various antioxidants, destroying free radicals.
2. Polyphenols in green tea prevent cancer
Green tea contains five times more polyphenols than regular tea. Green tea reduces the likelihood of some types of cancer. Previously, scientists did not understand exactly which substances fulfill this preventive role, so it was not clear how many cups of green tea should be drunk per day. Polyphenols contained in green tea have anti-cancer properties. Scientists also found that the molecular structure of polyphenols is similar to the structure of the anticancer drug Methotrexate. Dihydrofolate reductase (DHFR) is very important for both healthy and cancer cells. Polyphenols in green tea block DHF, but in their action they are weaker than Methotrexate, therefore, the negative effect on healthy cells will be less than that of antitumor drugs.
3. Puer tea against oncology
In comparing the effectiveness of various types of green tea, it was found that puer tea has a strong effect on the destruction of cancer cells. Prolonged use of this tea by cancer patients affects already formed tumor cells, making their shape more round, so that they become more malleable. In addition, under the pharmacological action of puerh, various chemical reactions occur that cause the decay of nuclei and the death of cancer cells.
What types of cancer does tea prevent?
1. Prostate Cancer
According to recent studies, drinking black or green tea can prevent prostate cancer, lower cholesterol, reduce cell damage caused by smoking, and even prevent heart disease.
A study was conducted in which 20 male patients with prostate cancer participated. Before surgery, they drank five cups of tea every day. After the operation, samples of their blood and tissues of the prostate were analyzed. It was found that samples of these tissues contained a high level of phenol. After adding black, green tea or soda to the growth medium of cancer cells, their growth rate was significantly reduced.
2. Ovarian cancer
Scientists from Australia and China recently discovered that green tea reduces the likelihood of ovarian cancer. The incidence of ovarian cancer in women who consume green tea daily is almost 60% lower than in other women.
In order to find out the causes of ovarian cancer, researchers from the University of Curtin in Australia and the Cancer Hospital of Zhejiang Province in China conducted an experiment in which 900 women participated. Of these, 254 people were diagnosed with ovarian cancer, the remaining women were healthy. The results showed that daily consumption of tea, especially green tea, can significantly reduce the incidence of ovarian cancer in women. Scientists have also found that various factors, like smoking, oral contraceptives, exercise and heredity, have different effects on the development of ovarian cancer.
3. skin cancer
Drinking a few cups of tea a day can reduce the risk of developing the two most common types of skin cancer, researchers at the Dartmouth College School of Medicine in New Hampshire found. After studying the eating habits and health status of 2.2 thousand people, scientists found that people who drank tea had a low risk of developing two common types of skin cancer, namely squamous cell carcinoma and basal cell carcinoma. People who consume more than one cup of tea per day are 20-30% less likely to have the above diseases compared to those who do not drink tea at all.
Studies have shown that tea contains antioxidants called epigallocatechin gallate, which can limit the negative effects of ultraviolet radiation on the skin. In people who drink two or more cups of tea per day for several decades, this effect is even more pronounced. However, the results do not mean that the use of tea excludes the use of sun protection products, experts said. There is no evidence that tea reduces the risk of developing skin cancer in people who receive sunburn many times.
And in what cases is tea, on the contrary, harmful to health?
1. Drinking tea on an empty stomach
Drinking large amounts of tea on an empty stomach will inhibit the secretion of gastric juice, lower its acidity, thereby negatively affecting digestion, causing headaches, heart palpitations, tea poisoning and other symptoms.
2. Tea consumption at elevated body temperature
Caffeine and other substances contained in tea have a stimulating effect, accelerate blood circulation and aggravate the course of the disease. Tannic acid has astringent properties, which can affect the process of thermoregulation of the body. In this case, the heat will not be released normally, and the body temperature will not drop. Therefore, you can not drink tea at high temperatures, otherwise it will only exacerbate the disease.
3. Drinking tea immediately after eating
The tannic acid, which is part of tea, combines with iron contained in the food. This disrupts the absorption of iron in the intestines and can cause anemia. And the combination of tannic acid with protein will slow intestinal motility, which will increase the number of toxins and carcinogens, as well as cause constipation!
4. Drinking fresh tea
Fresh tea contains many substances that have a strong stimulating effect on the gastric mucosa, causing various diseases.
5. Drinking tea after alcohol
Drinking tea after alcohol is very harmful to the kidneys. Wine has a stimulating effect on blood circulation, accelerating myocardial metabolism. Subsequent consumption of tea will also increase blood volume and, accordingly, the load on the heart.
6. Drinking tea while taking medication
The substances contained in tea may react with certain drugs, which will affect their effectiveness.
7. Tea should be used with caution in pregnant and lactating women, people with stomach diseases, anemia, dystrophy, neurasthenia, etc.
Since ancient times, tea has always been a favorite drink of the Chinese. It has many useful properties, but only if it is used correctly!
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