Catechin as catechin can – the last word

green tea catch-me-if-you-can

Now that we know our bottled water is laced with the same germs as our tap water. And our tap water is dispensing doses of antidepressants, birth control and hormones, what should we be drinking aside from scotch and soda?

My online friends, Jenny and Elsie, have been desperately trying to sort out the puzzle of green tea and how we can consume it to best benefit our health. First there’s the question of hot vs. cold, leaves vs. bags, and water added vs. other additives. Help! What’s a person to do if they are sick of wasting money on empty claims and wondering if this is for real?

Apparently there IS something to green tea – not just empty promises.

Elsie investigated and reports “You really need only one or two cups of tea daily to start doing your heart some good—just make sure it’s a fresh brewed. Ready-to-drink teas (the kind you find in the supermarket beverage section) don’t offer the same health benefits.

She went to an expert source.

“Once water is added to tea leaves, their catechins degrade within a few days,” says Jeffrey Blumberg, Ph.D., a professor of nutrition science and policy at Tufts University.

Okay, so what’s this catechin business? My exhaustive research indicates that these little jewels are present in the plant world and have demonstrated promising results in reducing the risk of four of the major health problems: stroke, heart failure, cancer and diabetes.

Okay, I’m sold. Those are the four most scary monsters in my world this Halloween season. If they could repel criminal activity, they would be the heroes of the universe.

Apparently these catechins don’t like to cool down once they get their lidibo in gear. Who does? You gotta keep ’em hot, apparently.

I have decided my green tea water idea (reported a few days ago) is useless as a defense against stroke and heart atttack – since I leave it out to practically ferment. By the time I finish my jug of green stuff I’m feeling a little woosy and I have stains on my counter.

I read on that “oxidation can occur if the tea is left open to the air in an attempt to cool it after hot brewing.” I will begin boiling the water, adding the tea leaves and drinking it down like a sailor.

I’m assuming oxidation is not good. As much as I hate the thought of drinking a hot beverage that tastes like cold cream mixed with the rinse water from my washing machine, I’m willing to give it a few more days. But I’d better start looking and feeling fabulous before November 1 or I’m flushing all this green tea down the toilet.

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