Originally published January 27 2005
The list of reasons for adding green tea to your diet continues to grow
by Mike Adams, the Health Ranger, NaturalNews Editor
The Chinese and Japanese have been singing its praises for centuries. But now the international medical community is also offering praise for green tea. It’s now believed to be one of the strongest natural antioxidants, preventing the cell damage caused by free radicals. That means that green tea can be effective in preventing cancer, heart disease, and other life-threatening diseases.
Green tea has been used for centuries for its therapeutic and medicinal qualities.
An antioxidant is a substance which fights disease by preventing cellular damage caused by free radicals.
These free radicals can cause cancer, heart disease and many other life-threatening ailments.
Green tea takes its health benefits from its high levels of polyphenols, which neutralize free radicals in much the same way as antioxidants do.
Polyphenols prevent the oxidation of cholesterol, thereby reducing blood vessel damage.
This makes green tea a potent weapon against stroke and other cardiovascular ailments.
Green tea also acts as a mild diuretic, ridding the body of excess water.
Regular consumption of green tea can reduce overall cholesterol levels as well as levels of LDL (harmful) cholesterol.
A reduction of overall blood pressure and heart disease is one of the most important benefits of green tea consumption and studies have proven that, for those who consume several cups daily, the risk for stroke and heart disease may be reduced by one-half.
For those undergoing chemotherapy, green tea serves to boost the activity of B cells, T cells and natural killer cells, which are key components of the immune system.
To brew loose green tea, drop one teaspoonful of tea into freshly-boiled water and let steep, covered, for five minutes before drinking.
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