This weeks cancer prevention tip… GREEN TEA. WHO KNEW IT COULD DO THIS MUCH? This information is from a fantastic article I read in Prevention magazine, “Edible Healing: Food Cures for Cancer “. An absolutely fantastic article and one that everyone should read. If you don’t subscribe to Prevention magazine, you may want to consider it. It’s inexpensive and provides so much useful information… click HERE to subscribe (this isn’t a paid advertisement… wish it was, but they have no idea who I am).
While researching for this post I ran across this neat glass mug with infuser by TEAVANA, it’s called “JOLI”. If interested HERE is the link… also sold at Amazon.com.
A Health-Boosting Beverage
Green tea is rich in compounds called polyphenols, including catechins (and particularly EGCG), which reduce the growth of new blood vessels that feed tumors. It’s also a powerful antioxidant and detoxifier (activating enzymes in the liver that eliminate toxins from the body), and it encourages cancer cell death. In the laboratory, it has even been shown to increase the effect of radiation on cancer cells.
Japanese green tea (sencha, gyokuro, matcha, etc.) contains more EGCG than common varieties of Chinese green tea, making it the most potent source on the market; look in Asian groceries and tea shops. Black and oolong teas, commonly used to produce popular tea blends such as Earl Grey, are less effective because they’ve been fermented, which destroys a large proportion of their polyphenols. Decaffeinated green teas, which retain the polyphenols despite the process of decaffeination, are also an option if you’re sensitive to caffeine.
How to Drink It: Sip 2 to 3 cups a day within an hour of brewing. Green tea must be steeped for at least 5 to 8 minutes–ideally 10–to release its catechins, but it loses its beneficial polyphenols after an hour or two.
OK mom, 2 treatments down and 10 to go… you can do it! Whoot whoot!
Catch you back here tomorrow…