DOCSLIB.ORG

What Every Dentist Should Know About Tea

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
What Every Dentist Should Know About Tea Nutrition What every dentist should know about tea Moshe M. Rechthand n Judith A. Porter, DDS, EdD, FICD n Nasir Bashirelahi, PhD Tea is one of the most frequently consumed beverages in the world, of drinking tea, as well as the potential negative aspects of tea second only to water. Repeated media coverage about the positive consumption. health benefits of tea has renewed interest in the beverage, particularly Received: August 23, 2013 among Americans. This article reviews the general and specific benefits Accepted: October 1, 2013 ea has been a staple of Chinese life for their original form.4 Epigallocatechin-3- known as reactive oxygen species (ROS) so long that it is considered to be 1 of galate (EGCG) is the principal bioactive are formed through normal aerobic cellular Tthe 7 necessities of Chinese culture.1 catechin left intact in green tea and the metabolism. During this process, oxygen is The popularity of tea should come as no one responsible for many of its health partially reduced to form a reactive radical surprise considering the recent studies benefits.3 By contrast, black tea is fully as a byproduct in the formation of water. conducted confirming tea’s remarkable oxidized/fermented during processing, ROS are helpful to the body because they health benefits.2,3 The drinking of tea dates which accounts for both its stronger flavor assist in the degradation of microbial back to the third millenium BCE, when and the fact that its catechin content is disease.5 However, ROS also contain free Shen Nong, the famous Chinese emperor lower than the other teas.2 Black tea’s fer- radical electrons that can wreak havoc on and herbalist, discovered the special brew. mentation process is initiated by withering the body’s normal functions.5,6 The list According to legend, the emperor was the leaves for up to 18 hours.1 Next, the of disorders with a positive correlation boiling water when leaves from a wild tea leaves are machine-rolled to break up the to ROS includes cancer, autoimmune bush accidentally fell into his simmer- plant cells (in order to hasten the oxida- disorders, heart disease, gastrointestinal ing pot. Since then, tea has been used in tion process); at that point, the leaves are disease, cataracts, Alzheimer’s disease, and Chinese culture for medicinal purposes, incubated in a climate-controlled room Parkinson’s disease.6 ROS and free radicals religious practices, and personal enjoy- where the oxidation process is completed.1 may be the most significant contributors ment.1 In time, tea spread in popularity, Polyphenol oxidase, the enzyme respon- to the aging process of the human body.5 and as of 2011, Great Britain had the sible for oxidation, converts the original Antioxidants—such as the catechins highest tea consumption in the world.1 polyphenols into other compounds such found in tea—are electron donors, mean- as theaflavins, theaflagallins, and thearubi- ing that they contain free electrons that Varieties of tea gens.4 The degree of fermentation can be can be paired with the damaging single All true teas are derived from the leaves of carefully controlled to create many differ- electrons found in ROS.6 This pairing the Camellia sinensis plant, which is indig- ent varieties of tea. Oolong tea is partially reduces the tendency of free radicals enous to China.2 Much of the medicinal oxidized (somewhere between green and to pair with electrons found in healthy properties of tea have been attributed to black tea) and undergoes what may be body tissues, preventing a chain reaction its antioxidant content, specifically the the most difficult and time-consuming of damaging effects. class of flavonoids/polyphenols called cat- method of processing.2 The oolong echins.3 The 4 main varieties of tea (green, process is tightly controlled and includes Cardiovascular benefits black, oolong, and white) all undergo shaking and drying the leaves in bamboo The endothelial cells of the body that line similar processing and manufacturing. The baskets to bruise the edges lightly.1 the circulatory system and maintain per- main difference between these teas is their Shortly after, the leaves undergo a short meability produce nitric oxide, a substance polyphenolic content, which depends on fermentation period and then a firing pro- that helps protect the cells by acting on the degree of oxidation or fermentation cess to prevent further oxidation.1 While the vascular smooth muscle to relax blood that the leaves undergo.2 Green tea is non- green tea might be better known for its vessels. Nitric oxide has been indicated fermented and contains a higher catechin health benefits, white tea might actually as an anti-atherosclerotic agent, prevent- concentration than most teas. This is due offer more.1 White teas are made from ing pathologic hardening of the blood to the inactivation of the polyphenol oxi- young leaves and immature buds and vessel walls. Catechins found in tea have dase present in the tea, which is an impor- undergo no fermentation or processing at a similar effect on the blood vessels by tant catalyst in the oxidation reaction that all, which allows them to retain the high- promoting vasodilation.7 In addition, the occurs during processing.3 When green est possible concentration of cathechins.2 antioxidants in tea help prevent oxidant tea is manufactured, its leaves are withered injury when the blood supply is restored in sunlight for 2 hours then steamed Antioxidants after a period of ischemia or hypoxia.8 at extremely high temperatures. This The antioxidant capability of catechins Studies have shown a link between fla- process deactivates the oxidative enzymes may be the best-known benefit of drink- vonoid consumption and a significant effectively, leaving the polyphenols in ing tea. In the human body, compounds reduction in coronary heart disease.9 This 64 September/October 2014 General Dentistry www.agd.org finding was confirmed in a 2001 study by Reducing cancer risk compounds known as chromogens, which Arts et al, who found a significant inverse The primary form of tumor cell degrada- are present in both coffee and tea, and have relationship between tea consumption and tion induced by radiation and chemother- an affinity for dental enamel.23 The tannins ischemic heart disease.10 Moreover, a 2011 apy occurs via apoptosis, a programmed and other polyphenolic compounds in tea study by Deka & Vita reported that the cell death. Excessive apoptosis causes worsen the situation by increasing chromo- flavins in black tea and catechins in green atrophy, whereas an insufficient amount gens’ ability to attach to enamel.23,24 tea inhibit platelet aggregation in rabbits; results in uncontrolled cell proliferation, Despite its potential esthetic disadvan- this helps reduce cardiovascular disease as seen in cancer.16 A 2012 study on green tage to teeth, tea consumption has been caused by plaque buildup.11 Many of the tea catechins by Connors et al reported shown to help improve overall oral health. aforementioned studies had limitations, that treatment with EGCG can trigger Green tea extract has shown inhibitory and additional research is necessary. apoptosis in prostate cancer cells (as effects on certain bacteria that are respon- evidenced by DNA fragmentation and sible for causing dental caries and peri- Neurological benefits cellular morphology).17 odontitis.25 A 2013 study by Araghizadeh After tea is consumed, the polyphenols are Another 2012 study found that Chinese et al reported that green tea extract exhib- modified chemically by intestinal enzymes women who drank an average of 2-3 cups ited inhibitory activity on Streptococcus rendering them fit for absorption by the of tea (mostly green) every day reduced mutans, the primary bacteria responsible gastrointestinal tract.12 Once absorbed, the risk of digestive system cancers— for dental caries, as well as other periodon- the compounds travel in the bloodstream, specifically colorectal, stomach, and topathic bacteria, including P. gingivalis, where they are delivered to various tis- esophageal cancers—by 21%.18 According A. actinomycetemcomitans, and P. interme- sues and organs. Certain polyphenols are to epidemiological evidence, black tea dia.25 A 2010 study by Koyama et al dem- unable to cross the blood brain barrier consumption generally is not associated onstrated that consuming >1 cup of green (BBB), a separation between blood and with a reduced risk of cancer.19 While tea/day was associated with a significantly the extracellular fluid of the brain that many of these studies are hopeful, there decreased risk for tooth loss.26 manages the passage of various metabo- are also reports that tea has no association Oolong tea has also been shown to help lites, drugs, and nutrients.12 However, the with cancer, with some actually recording reduce dental caries.27 The mechanism polyphenolic compounds in tea (specifi- an increased risk of cancer.19 depends on the oolong tea polyphenols, cally EGCG) have demonstrated an ability which inhibit the function of glucosyl- to cross the BBB, which can impact brain Other health benefits transferase, an important enzyme that function, neurodegenerative disorders, and Black tea is the most popular variety in allows S. mutans to attach to enamel.27 psychiatric disorders.12 the western world, and green tea is the A 2013 in vitro study reported that green A number of new studies have suggested favorite in Asian countries.1 Cigarettes tea polyphenols (specifically EGCG) dis- that the compounds found in green tea also are one of the most highly consumed played an inhibitory effect on the growth may be helpful in treating patients with products in Asia; however, Asian coun- and development of oral squamous cell car- Alzheimer’s disease and other forms of tries—Japan in particular—have surpris- cinoma cells.28 A 2005 study by Halder et dementia.13 Alzheimer’s disease produces ingly low incidences of arteriosclerosis and al studied patients with oral leukoplakia, a nonfunctional proteins (known as b-amy- lung disease per capita.20 This quandary is precancerous lesion that has been reported loid plaques) that attach to nerve cells in known as the Asian Paradox.20 Scientists in half of all cases of oral cancer.29 A group the brain.
Load more

Recommended publications
  • Tea Drinking Culture in Russia
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Hosei University Repository Tea Drinking Culture in Russia 著者 Morinaga Takako 出版者 Institute of Comparative Economic Studies, Hosei University journal or Journal of International Economic Studies publication title volume 32 page range 57-74 year 2018-03 URL http://hdl.handle.net/10114/13901 Journal of International Economic Studies (2018), No.32, 57‒74 ©2018 The Institute of Comparative Economic Studies, Hosei University Tea Drinking Culture in Russia Takako Morinaga Ritsumeikan University Abstract This paper clarifies the multi-faceted adoption process of tea in Russia from the seventeenth till nineteenth century. Socio-cultural history of tea had not been well-studied field in the Soviet historiography, but in the recent years, some of historians work on this theme because of the diversification of subjects in the Russian historiography. The paper provides an overview of early encounters of tea in Russia in the sixteenth and seventeenth century, comparing with other beverages that were drunk at that time. The paper sheds light on the two supply routes of tea to Russia, one from Mongolia and China, and the other from Europe. Drinking of brick tea did not become a custom in the 18th century, but tea consumption had bloomed since 19th century, rapidly increasing the import of tea. The main part of the paper clarifies how Russian- Chines trade at Khakhta had been interrelated to the consumption of tea in Russia. Finally, the paper shows how the Russian tea culture formation followed a different path from that of the tea culture of Europe.
    [Show full text]
  • A Russian Tea Wedding an Interview with Katya & Denis
    Voices from the Hut A Russian Tea Wedding An Interview with Katya & Denis This growing community often blows our hearts wide open. It is the reason we feel so inspired to publish these magazines, build centers and host tea ceremonies: tea family! Connection between hearts is going to heal this world, one bowl at a time... Katya & Denis are tea family to us all, and so let’s share in the occasion and be distant witnesses at their beautiful tea wedding! 茶道 ne of the things we love the imagine this continuing in so many dinner, there was a party for the Bud- O most about Global Tea Hut is beautiful ways! dhists on the tour and Denis invited the growing community, and all the We very much want to foster Katya to share some puerh with him. beautiful family we’ve made through community here, and way beyond It was the first time she’d ever tried tea. As time passes, this aspect of be- just promoting our tea tradition. It such tea, and she loved it from the ing here, sharing tea with all of you, doesn’t matter if you practice tea in first sip. Then, in 2010, Katya moved starts to grow. New branches sprout our tradition or not, we’re family—in from her birthplace in Siberia, every week, and we hear about new our love for tea, Mother Earth and Komsomolsk-na-Amure, to Moscow and amazing ways that members are each other! If any of you have any to live with Denis (her hometown is connecting to each other.
    [Show full text]
  • Instructions for Making Kombucha
    Kombucha Want more? Dozens of eBooks, videos, & starter culture expert tips on our website: www.culturesforhealth.com Instructions m R You can make delicious kombucha at home! What You’ll Need Total time: 30+ days _ Active time: 15 minutes + 1 minute daily 1 dehydrated kombucha starter culture (SCOBY) Water free of chlorine and fluoride (bottled spring water) A kombucha starter culture consists of a sugar White or plain organic cane sugar (avoid harsh sugars) symbiotic colony of bacteria and yeast you Plain, unflavored black tea, loose or in bags (SCOBY). When combined with sweetened can do Distilled white vinegar tea and fermented, the resulting kombucha this 1 quart glass jar beverage has a tart zing. Coffee filter or tight-weave cloth and rubber band to secure Measuring cups and spoons Activating the SCOBY Thermometer 1. make sweet tea 2. add the scoby and vinegar 3. culture your kombucha A Combine 2-3 cups hot water and G Allow the mixture to > >D Add 1/2 cup vinegar to the cool tea. > culture 1/4 cup sugar in a jar. Stir to dissolve. undisturbed at 68°-85°F, out of >E Add the dehydrated SCOBY to the B 11/2 teaspoons loose tea or 2 tea direct sunlight, for 30 days. > Add tea mixture. bags. Steep at least 10 minutes. Apply vinegar to the cloth daily to help prevent mold growth. sugar 1/2 1/4 c. c. 68°-85°F 2-3 c. 2 F Dampen a cloth or coffee filter with > white vinegar; place it on the jar and secure it with a rubber band.
    [Show full text]
  • Assessment of Kombucha Tea Recipe and Food Safety Plan
    Environmental Health Services FFoooodd IIssssuuee Notes from the Field Food Safety Assessment of Kombucha Tea Recipe and Food Safety Plan Request received from: Regional Health Authority Date of request: January 27, 2015. Updated March 9, 2020. Issue (brief description): Assessment of kombucha tea recipe and food safety plan Disclaimer: The information provided in this document is based on the judgement of BCCDC’s Environmental Health Services Food Safety Specialists and represents our knowledge at the time of the request. It has not been peer-reviewed and is not comprehensive. Summary of search information: 1. Internet sources: general search for “kombucha” 2. OVID and PubMed search “kombucha” AND “illness” 3. Personal communication with federal and provincial agencies Background information: Kombucha Tea (KT, sometimes called Manchurian tea or Kargasok tea) is a slightly sweet, mildy acidic tea beverage consumed worldwide, which has seen significant sales growth in North American markets from recent years.1 KT is prepared by fermenting sweetened black or green tea preparations with a symbiotic culture of bacteria and yeast (SCOBY), often referred to as the “mushroom” (misnamed because of its appearance) or as a “mother” (for its ability to reproduce). The floating mat is a biofilm layer made up of bacteria and cellulose that is more correctly referred to as a pellicle. The culture comes in different varieties, but is generally made up of a variable amount of Gluconacetobacter, Lactobacillus, and Acetobacter (genera of acetic acid bacteria)
    [Show full text]
  • Notes on the History of Tea
    Notes on the History of Tea It is surprising how incomplete our knowledge is. We are all aware that we import coffee from tropical America. But where do we obtain our tea? What is tea? From what plant does it come? How long have we been drinking it? All these questions passed through my mind as I read the manuscript of the pre- ceding article. To answer some of my questions, and yours, I gathered together the following notes. The tea of commerce consists of the more or less fermented, rolled and dried immature leaves of Camellia sinensis. There are two botanical varieties of the tea plant. One, var. sinensis, the original chinese tea, is a shrub up to 20 feet tall, native in southern and western Yunnan, spread by cultivation through- out southern and central China, and introduced by cultivation throughout the warm temperate regions of the world. The other, var. assamica, the Assam tea, is a forest tree, 60 feet or more tall, native in the area between Assam and southern China. Var. sinensis is apparently about as hardy as Camellia japonica (the common Camellia). The flowers are white, nodding, fra- grant, and produced variously from June to January, but usually in October. The name is derived from the chinese Te. An alter- nate chinese name seems to be cha, which passed into Hindi and Arabic as chha, anglicized at an early date as Chaw. The United States consumes about 115 million pounds of tea annually. The major tea exporting countries are India, Ceylon, Japan, Indonesia, and the countries of eastern Africa.
    [Show full text]
  • An Exploratory Value Chain Analysis for Burmese Pickled Tea (LAPHET)
    Copyright is owned by the Author of the thesis. Permission is given for a copy to be downloaded by an individual for the purpose of research and private study only. The thesis may not be reproduced elsewhere without the permission of the Author. An Exploratory Value Chain Analysis for Burmese Pickled Tea (LAPHET) A thesis presented in partial fulfilment of the requirements for the degree of Masters of AgriCommerce in Agribusiness Institute of Agriculture and Environment MASSEY UNIVERSITY Palmerston North, NEW ZEALAND SO PYAY THAR 2016 i ABSTRACT Laphet (pickled tea) is a well-known traditional cuisine of Myanmar consisting of tea leaves fermented into a pickle. It has a unique taste different from tea used for drinking and has health benefits. Despite the fact that pickled tea is a popular food in Myanmar, no research has been done to analyse its value chain and evaluate its potential in the global market. This study is an exploratory research and aims to examine the value chain of pickled tea from production to the final consumer and to evaluate how to improve the quality in the value chain. In addition, the improvements to the integrity to the pickled tea value chain are addressed. The value chain analysis revealed the maJor actors in the pickled tea value chain and described the process as tea leaves pass through several intermediaries with value being added at each stage before reaching the end consumer. The chain is governed by wholesalers and manufacturers who have capital advantage over the other chain actors. Therefore, farmers get the lower share of the price margin.
    [Show full text]
  • Bushells Blue Label Tea Leaves 3Kg, CON 62252008 Rev 2
    Page 1 of 3 Product Data Sheet Specification: CON_62252008 Revision: 2 Description: CON BLUE LABEL PACKET TEA 3kg Date Created: 27-Sep-2016 Date: 13-Feb-2017 General Information Description Label and customer information for Bushells Blue Label tea 3kg IMPORTANT NOTICE: The product information provided is for the latest product on the market. However, to ensure you have the correct information, related to the product you are currently using, ALWAYS REFER TO THE PRODUCT LABEL. Product Name Country Brand Name Product Name Australia Bushells Blue label 3kg Legal Description Country Descriptive Name Note Australia Bushells Blue label 3kg The tea of flavour General Function and Purpose Black tea Additional Customer Info Unilever product code: 62052008 ( formerly 03001001 ) TUN 19310062030012 APN 19310062030012 Number of units per shipper: 1 Shipper Dimensions: 186 x 241 x 241 (L x W x H in mm) Gross shipper weight: 3.4kg Number ofshippers per layer: 30 Number of shippers per pallet: 120 Ingredient Declaration Ingredients Declaration Black tea Claims and Declarations Declarations Property Value UOM Comment Weight 3 kg Date Marking Text (Best Before Date) DDMMYY, HHMM Page 2 of 3 Product Data Sheet Specification: CON_62252008 Revision: 2 Description: CON BLUE LABEL PACKET TEA 3kg Date Created: 27-Sep-2016 Date: 13-Feb-2017 Shelf Life Property Conditions Value UOM Comment Shelf Life Total 24 month(s) Product Origin Property Of Manufacture Of Packing Comment Country Indonesia Indonesia Blended and packed in Indonesia from local and imported teas Risk of Cross Contamination during Processing Information captured in the following property groups relates to the total allergen status of a product i.e.
    [Show full text]
  • Yoma's Pickled
    Don’t just drink tea, Eat tea J Yoma’s Pickled Tea Deliciously Unique, All Natural, No Animal Product February 2017 Sai and Thawdar ~ Q&A Why Yoma We stand with our Brand. Tea? What is Yoma’s Tea? Does eating Drinking tea gives you tea give you health benefits, why not in health Sitting at 5000 feet above sea level, the Zayan tea grown in benefits? eating tea. lush valleys of the Shan State is an emblem of Burmese Culture and Cuisine. To get to the final product of the pickled tea we all know and love, it requires steps of picking, steaming, and a long What are Is pickled tea only used for traditional fermentation process which takes months in order good cooking salad dressing? for the tea to achieve prime texture. tips and Afterwards, flavoring is added to the tea, and is then bottled recipe Find out more at and shipped to be mixed into your tea salad, and later served to your table. When the rest of the world drinks tea, we EAT tea :)) Fresh tea leaves after picking We use hand for picking every single tea leaf to have perfect tea. lorem ipsum dolor issue, date More than Salad Dressing Mix with Dress up rice! salads! Marinate Spread on your meats! sandwiches! 2 lorem ipsum dolor issue, date Royal way or modern way Lahphet (Tea salad) is served in one of two ways: 1. A-hlu lahphet (shown in photo below) is served in a shallow lacquer ware dish that is divided into small compartments.
    [Show full text]
  • The Inhibitory Effects of Green Tea (Camellia Sinensis) on the Growth and Proliferation of Oral Bacteria
    THE INHIBITORY EFFECTS OF GREEN TEA (CAMELLIA SINENSIS) ON THE GROWTH AND PROLIFERATION OF ORAL BACTERIA Margaret Axelrod, Sean Berkowitz, Raina Dhir, Veronica Gould, Arjun Gupta, Eric Li, Jane Park, Amar Shah, Kevin Shi, Christelle Tan, Ming-Ming Tran Advisor: Mrs. Rachel Sandler Assistant: Tina Varghese ABSTRACT Camellia sinensis, commonly known as green tea, has been shown to possess antimicrobial properties and to lower the risk of cardiovascular disease and periodontal diseases. This study investigates the effects of brewing green tea at varying concentrations and durations on its antimicrobial activity against common oral bacteria, such as Streptococcus mutans, Porphyromonas gingivalis, and Staphylococcus epidermis. Gram stain tests revealed that our bacteria cultures had a mixture of Gram-positive and Gram-negative bacteria. A paper disk diffusion test revealed that increasing the concentration of green tea and decreasing brewing time increased the zones of inhibition; the tea brewed at a concentration of 80 mg/mL for 20 minutes had the greatest antibacterial effect. In the mouthwash paper disk diffusion test, a new bottle of Scope® was found to be most effective against common oral bacteria, while Listerine® was found to have little effect. The minimum inhibitory concentration test implied a positive correlation between the concentration of green tea and bacterial growth. Tests indicated that Scope® had a considerable effect against bacterial growth, green tea had minimal effect, and water had no effect; however, these results were inconclusive due to small sample size. As confirmed by the study, green tea does have antibacterial properties, but further investigations are required to make a definitive conclusion.
    [Show full text]
  • Green Tea: a Miraculous Drink Review Article
    Int. J. Pharm. Sci. Rev. Res., 51(2), July - August 2018; Article No. 06, Pages: 26-34 ISSN 0976 – 044X Review Article A Review On: Green Tea: A Miraculous Drink Verma Poonam*, Mukherjee Archita, Shrivastava Deepali, Gurjar Hemant, Sonu.K. Himanshu School of Pharmacy, ITM University, Gwalior, Madhya Pradesh, India. *Corresponding author’s E-mail: [email protected] Received: 11-06-2018; Revised: 28-07-2018; Accepted: 08-08-2018. ABSTRACT Green tea is obtained from the plant Camellia sinensis belonging to family Theacae. From ancient times tea is drunk worldwide as a beverage in the form of a decoction. It was used to detoxify the body. This attracted many scientists to work on green tea and discover its therapeutic properties. One of them is its Antimicrobial property in curing various infections. Considering this, the present review has been focused on the antimicrobial aspect of green tea. This includes the history of green tea, its pharmacognostical study, chemical constituents, role and mechanism of its main chemical constituent Catechin in curing antimicrobial infections and other ailments. And finally scope of green tea for further research and in designing and formulating drugs of it has been pondered over. Keywords: Antimicrobial, Catechin, Therapeutic properties. INTRODUCTION recorded reference of tea use in India. However, commercial production of tea in India did not begin until ccording to Chinese legend, the history of tea the arrival of the British East India Company, at which began in 2737 B.C.E. when the Emperor Shen point large tracts of land were converted for mass tea Nong, a skilled ruler and scientist, accidentally A production.
    [Show full text]
  • Although Matcha Tea Has Been Around for Centuries, It Has Recently Become a Mainstream Favorite in Both Food and Beverage
    Although matcha Tea has been around for centuries, it has recently become a mainstream favorite in both food and beverage. Historically used in Japanese ceremonies, matcha tea is made using pure luxury sencha green tea and Gyokuro leaves that have been shaded under special shade covers for 3 weeks before plucking. Shading forces the plants to produce higher than normal chlorophyll levels, giving the leaves a rich green color. Once plucked, the leaves are steamed and dried. Next, they are stripped of all stems and veins, resulting in a pure leaf that is stone-ground into the fine powder tea lovers are familiar with. Matcha tea has numerous health benefits. When you drink matcha tea, you ingest the entire leaf and receive 100% of the nutrients of the leaf. This powered green tea has 137 times more antioxidants than regularly brewed green tea. This means you would have to drink 10 cups of regularly brewed green tea to get the same nutritional content as 1 cup of matcha tea. Antioxidants are the body's defense agents. They are chemical compounds that prevent aging and chronic diseases. The more antioxidants you have, the better equipped your body is to fight against infections and disease. Other health benefits of matcha tea include: Lowers cholesterol and blood sugar Boosts metabolism and burns calories Rich in fiber, chlorophyll, and vitamins Provides vitamin C, selenium, chromium, zinc, and magnesium Calms the mind and relaxes the body Enhances mood and aids in concentration Matcha tea has about 30 milligrams of caffeine per teaspoon of powder. Coffee has about 150 milligrams per 8 ounces, depending on how it's brewed.
    [Show full text]
  • Recipes: Going Beyond Savoury Dishes with Garlic | 3 Hours Ago
    Recipes: Going beyond savoury dishes with garlic | 3 hours ago Fermented Tea Garlic Salad has a unique combination of flavours that will have you looking at garlic and tea in a different way, says certified tea sommelier Carol Mark. She plans to serve the salad at the Toronto Garlic Festival on Sept. 18, 2016. THE CANADIAN PRESS/HO-Carol Mark, Empower T/Toronto Garlic Festival, *MANDATORY CREDIT* TORONTO — For a burst of flavour and seasoning, nothing beats garlic, a fundamental ingredient in many savoury dishes. But creative cooks are finding other uses for the "stinking rose," which is now in season. People might be surprised to bite into ice cream, chocolate, jams and jellies and detect garlic. Carol Mark, a certified tea sommelier and cookbook author, recently created a sweet treat combining raspberries and white chocolate ganache surrounded by a pool of darker chocolate. The secret ingredient was garlic. "It actually heightened the flavour of the raspberry, which is a really nice complement with the darker chocolate. It made it kind of a different sweetness on the tongue," she says. Mark grew up in Toronto's downtown Chinatown where fresh garlic was common in food. "My mother used to grow watercress in the backyard right in downtown Toronto. We would use whatever was fresh and garlic was one of those ingredients." She's grown her own in containers on her condo's terrace. "I love garlic so much and was tired of getting bad garlic in the supermarket that was old, that was dry, and it doesn't add anything to a dish." Mark, a former nurse, became intrigued by the use of garlic and tea as a healing agent when she was recovering from cancer.
    [Show full text]