Tea consumption has been gaining popularity rapidly in the United States in the last twenty years, according to the Washington Post (http://www.washingtonpost.com/national/health-science/teas-health-benefits-boost-its-popularity/2013/04/01/be818cfe-6ef5-11e2-aa58-243de81040ba_story.html). Green tea, which is steeped from the camellia sinensis plant, offers the most health benefits of all types of tea available. This drink has been widely popular in Asian countries, where it has been used for over 4,000 years. Green was the very first type of tea consumed, which then led to the discovery of other teas. Black and Oolong teas are actually fermented versions of green teas.
Green tea has the highest amount of antioxidants, called catechins, than any other tea because it is not processed. Livestong (http://www.livestrong.com/article/473429-green-tea-liver-problems/) explains that “antioxidants can reduce cell damage by attacking free radicals, molecules created by environmental toxins as well as by normal body functions.” A study by Harvard Health (http://www.health.harvard.edu/press_releases/benefit_of_drinking_green_tea) reports that green tea’s antioxidants are more powerful than vitamins E and C. With these health benefits become more widespread, more and more people are incorporating this drink into their diet.
How to Drink Green Tea
Drinking three to five cups of freshly brewed tea per day is best to get the most health benefits. It is not recommended to steep green tea in boiling water, but in water of about 140°F – 185°F. degrees for three to five minutes; this will prevent the antioxidants from being killed off.
As with any staple in our diet, we want to maximize nutrient absorption and bioavailability of the antioxidants, which simply means that we want to make sure that the nutrients that we consume actually get released from the source and absorbed into our bodies. A study by the European Food Information Council (http://www.eufic.org/article/en/artid/nutrient-bioavailability-food) explains that while macronutrients, like carbohydrates and fats, get 90% ingested, micronutritients, such as vitamins, can vary in their levels of absorbability.
There are ways to promote bioavailability and nutrient absorption of the antioxidants in green tea. A recent study has shown that when green tea is steeped in water containing Willard Water® nutrient absorption enhancer, the antioxidants from the tea are better absorbed by the body. Willard Water® contains a patented micelle catalyst, which promotes the breakdown of particles and frees up antioxidants to be better ingested by the digestive system. Therefore, adding Willard Water® to green tea will enhance the medicinal powers that the tea offers.
While Americans consume gallons and gallons of sweet and artificially-flavored sodas and sports drinks, people around the world have been improving their health with alternatives such as green tea, which is sugar and calorie-free. This drink can be consumed any time of the day, and can be served hot or cold. Start by drinking a few cups of green tea per day, adding Willard Water® enhancer to get the maximum amount of antioxidants that the tea has to offer.