Why drink green tea? Who knows how many have asked themselves this… Of course, fruit herbal teas are much tastier, with their strong and enveloping flavour, they are also easier to prepare since the water only needs to come to the boil. But green tea remains something unique, not to be given up and this is because it is a true concentrate of healthy properties. So, the answer to the initial question is immediately given. Green tea is an elixir of youth and health. And every month new studies are added offering more information on what green tea can do for us. Today we analyze three studies, all published in recent months, which allow us to understand once again why it is important to drink green tea, even every day.Green tea against dementiaThe first research was published in the journal Peer J thanks to the work of a Chinese team (Jiang et al, PeerJ, 2023). Scientists compared and analyzed the results of previous studies, for a total of 410,951 people involved, to understand whether green tea can have a neuroprotective action. Well, what has emerged is that drinking green tea is considered one of the protective factors against the development of Alzheimer’s and dementia. In particular, tea intake led to a reduction of up to 30% in the risk of developing dementia and neurodegeneration. The benefits of tea on a brain level have been observed even in the presence of factors that can instead increase the risk of getting ill, such as advanced age, cigarette smoking and a sedentary lifestyle. Research indicates that black tea also shows neuroprotective properties, but also adds that, based on some studies, green tea is the best choice due to its more effective action. The neuroprotective action of tea can be traced back to its capacity to counteract free radicals and to prevent the formation of beta amyloid plaques. Be careful though, a very important consideration emerges from the study. We are often led to think that, if something is healthy, we can obtain many more benefits by consuming it in large quantities. As for green tea’s ability to counteract dementia, this is not the case. The recommended amount of green tea to observe neuroprotective benefits is 2-4 8-ounce cups per day. Exceeding this recommendation does not cause harm to health, but it has been observed that tea may partially lose its neuroprotective effect.Green tea for women’s healthThe second research was published in the journal Nutrients by an American team from the prestigious Johns Hopkins Medicine center (Hazimeh et al, Nutrients, 2023). The study focuses on the benefits of green tea regarding female health. Green tea helps both before and after menopause. In fact, this drink helps alleviate the symptoms related to uterine fibroids and improves endometriosis, thanks to its anti-fibrotic and anti-angiogenic action. In addition, green tea reduces pain in dysmenorrhea and counteracts polycystic ovary syndrome. During menopause, green tea, thanks to its main antioxidant, epigallocatechin gallate, counteracts osteoporosis, weight gain and the accumulation of fat, especially visceral fat.Tea and kidneysThe third study was published in the Journal of global health by a Chinese team (Liu et al, J Glob Health, 2023). In this case, the research focused on general tea consumption, both green and black, and kidney health. What has emerged is that those who drink tea, all types of tea, as long as the tea is unsweetened, have a lower chance of developing chronic kidney disease than those who do not drink tea. The protective action can be traced back to the antioxidant and anti-inflammatory properties of tea. Not only that, tea improves the lipid profile, reducing triglycerides and bad LDL cholesterol and increasing good HDL cholesterol. Well, it is believed that this is also a mechanism by which tea protects the kidneys since dysfunctions of lipid metabolism are considered one of the risk factors for the development of kidney disease.ConclusionsToday’s article offers three more reasons to drink green tea, in addition to its well-known anti-aging, anti-diabetic, antiviral, cardioprotective and anti-tumor properties. As we have seen, even in this case moderation is important, so let’s drink green tea without excess, up to a maximum of 4 cups of 250 ml per day. We remind you that green tea, to preserve its antioxidant content, is prepared by adding the dried leaves to water brought to a temperature of 60-70° C. Then leave to infuse for 10 minutes, filter and drink....Click Here To Continue Reading>>
Do You Know That Grilled Meat Puts You At Risk Of Getting This Disease
Grilled meat, specifically famous throughout barbecues and outdoor gatherings, is enticing choice for meat lovers. However, it is essential to be conscious of the workable dangers associated with eating grilled meat. This article will explore the various health risks linked to the consumption of grilled meat and provide choice options for more healthy grilling.
Health Risks Associated with Grilled Meat:
1. Heterocyclic Amines (HCAs):
Heterocyclic amines are naturally going on compounds that form when meat is cooked at high temperatures, in particular at some stage in grilling or barbecuing. Studies have shown that immoderate consumption of HCAs may additionally be linked to an elevated danger of sure kinds of cancer, which include colorectal, pancreatic, and prostate cancers. The longer the meat is grilled, the higher the HCA tiers become, making it vital to reveal grilling times to decrease exposure.
2. Polycyclic Aromatic Hydrocarbons (PAHs):
PAHs are any other group of compounds that are fashioned when fats drips onto the grill and motives flare-ups or when smoke from burning fat adheres to the meat. Like HCAs, exposure to PAHs is associated with an multiplied chance of cancer. Ingesting excessive quantities of PAHs has been linked to lung, liver, and belly cancers. Correcting grilling techniques, such as reducing direct flame contact and the usage of marinades, can help limit PAH formation.
3. Advanced Glycation End Products (AGEs):
Grilled meat tends to have greater levels of advanced glycation stop products in contrast to other cooking methods. AGEs are compounds that structure when proteins and sugars react at excessive temperatures. Studies propose that eating immoderate quantities of AGEs may additionally make contributions to inflammation, insulin resistance, and an accelerated risk of persistent illnesses such as diabetes, coronary heart disease, and kidney problems. Limiting publicity to AGEs can be executed by using moderating grilling temperatures and the use of marinades that include acidic ingredients like lemon juice or vinegar.
4. Carcinogenic Smoke:
Grilling meat, mainly over charcoal or wood, produces smoke that consists of dangerous compounds, such as benzopyrene, a acknowledged carcinogen. Inhaling this smoke, even in small amounts, can make a contribution to an multiplied danger of respiratory issues and cancer. To minimize exposure, it is beneficial to grill in well-ventilated areas or reflect onconsideration on the usage of alternative cooking methods such as baking, broiling, or steaming.
Healthier Grilling Options:
1. Choose lean cuts of meat:
Opting for lean cuts of meat helps minimize the fats content material and the likelihood of flare-ups, for that reason reducing the formation of harmful compounds like PAHs. Lean meats such as rooster breast, turkey, fish, and veggies also grant a more healthy grilling alternative.
Marinating meat earlier than grilling can have a fantastic influence on minimizing the formation of HCAs and PAHs. Ingredients like vinegar, citrus juices, and herbs can assist minimize the production of damaging compounds. Additionally, marinades furnish taste and tenderness to the meat.
3. Use oblique grilling:
Indirect grilling involves putting the coals on one side of the grill and cooking the meat on the other side. This method reduces exposure to direct flame contact, minimizing the manufacturing of HCAs and PAHs.
4. Vegetable and fruit grilling:
Grilling greens and fruits is a healthier method that gives an array of nutrients and antioxidants. They also have a lower chance of HCA formation compared to grilled meat. Popular selections consist of asparagus, bell peppers, zucchini, pineapple, and peaches.
While grilled meat can offer tantalizing flavors, it is necessary to be conscious of the conceivable health risks associated with its consumption. The formation of dangerous compounds such as HCAs, PAHs, AGEs, and publicity to carcinogenic smoke have to be taken into consideration. Implementing healthier grilling techniques, selecting lean meats, marinating, and incorporating extra veggies and fruits into grilling periods can help mitigate these risks. By perception the dangers and incorporating these alternatives, people can revel in the flavors of grilled food whilst prioritizing their health.
Precooking meat earlier than grilling can help reduce the time it spends on the grill, thereby minimizing the formation of HCAs and PAHs. Partially cooking the meat indoors using methods like baking, boiling, or steaming can ensure that it is cooked absolutely and then finished on the grill for flavor.
6. Trim excess fat:
Trimming extra fat from meat before grilling can decrease the threat of fats dripping onto the grill and inflicting flare-ups. By reducing flare-ups, the manufacturing of dangerous compounds like PAHs can be mitigated.
7. Alternate cooking methods:
While grilling is a popular cooking method, there are different more healthy choices that can help minimize the dangers related with grilled meat. Baking, broiling, steaming, or stir-frying are cooking techniques that can assist hold vitamins while minimizing the formation of carcinogenic compounds.
8. Add herbs and spices:
Incorporating herbs and spices into marinades or at once onto the meat before grilling can offer extra benefits. Some herbs and spices, such as rosemary, thyme, oregano, and garlic, possess antioxidant houses that may also assist counteract the hazardous outcomes of grilled meat.
9. Maintain a balanced diet:
By preserving a balanced food plan that consists of a range of foods, you can restrict your reliance on grilled meats. Incorporate a huge range of lean protein sources like legumes, tofu, and fish, as properly as adequate servings of fruits, vegetables, and whole grains, to make sure a well-rounded diet.
10. Practice moderation:
While it’s necessary to be aware of the risks related with grilled meat, it’s equally important to method consumption in moderation. Occasional indulgence in grilled meat is unlikely to pose considerable fitness risks, especially if blended with the above-mentioned more healthy grilling practices and a well-balanced weight loss program overall.
Grilled meat can definitely be enjoyed as part of a assorted and balanced diet. However, it is essential to understand and tackle the doable dangers related with its consumption. By following more healthy grilling methods, such as deciding on lean cuts of meat, marinating, precooking, and incorporating more vegetables and fruits in grilling sessions, people can make informed picks to mitigate the risks. Ultimately, moderation and a focus on normal dietary variety are key to preserving a wholesome way of life whilst indulging in the flavors and joys of out of doors grilling.
Eat 1 EGG Every Day, This Will Start To Happen To Your Body
Consuming an egg every day can have various positive effects on your body due to the rich nutritional content of eggs. Here are some potential benefits associated with eating one egg daily:...Click Here To Continue Reading>>
1. Excellent Source of Protein:
Eggs are a complete protein source, providing all essential amino acids. Protein is crucial for building and repairing tissues, including muscles.
Eggs are packed with essential nutrients, including vitamins such as B12, B6, and D, as well as minerals like iron, zinc, and selenium.
3. Supports Weight Management:
The protein and healthy fats in eggs contribute to a feeling of fullness, which may help control appetite and support weight management.
4. Choline for Brain Health:
Eggs are a rich source of choline, a nutrient important for brain health. Choline is involved in neurotransmitter production and supports cognitive function.
5. May Improve Cholesterol Profile:
Contrary to past concerns, research suggests that moderate egg consumption may not adversely affect cholesterol levels and, in some cases, may improve the ratio of good (HDL) to bad (LDL) cholesterol.
6. Promotes Eye Health:
Eggs contain lutein and zeaxanthin, antioxidants that are beneficial for eye health and may help reduce the risk of age-related macular degeneration.
7. Versatile and Easy to Prepare:
Eggs are versatile and can be prepared in various ways, making them a convenient and quick option for meals and snacks.
8. Bone Health:
Eggs are a good source of vitamin D, which is essential for calcium absorption and bone health.
9. May Reduce Risk of Stroke:
Some studies suggest that regular egg consumption may be associated with a lower risk of stroke.
14 Foods Which Turn Poisonous When Eaten as Leftovers
Leftovers can be a convenient way to enjoy a delicious meal without the hassle of cooking. However, it’s essential to be aware that not all foods are safe to consume as leftovers. Here are 14 foods that can turn poisonous when eaten as leftovers:...Click Here To Continue Reading>>
1. Rice: Rice contains spores of Bacillus cereus, a bacterium that can multiply and cause food poisoning if left at room temperature for too long.
2. Potatoes: When cooked potatoes are left at room temperature, they can develop a toxin called solanine, which can lead to illness if consumed in large amounts.
3. Chicken: Chicken can easily harbor bacteria, particularly Salmonella. If not stored properly or reheated insufficiently, it can cause food poisoning.
4. Spinach: The high levels of nitrates in spinach can convert to toxic nitrites when reheated, which can be harmful, especially to infants.
5. Mushrooms: Mushrooms are prone to developing bacteria quickly, so eating reheated mushrooms can increase the risk of food poisoning.
6. Eggs: Reheating eggs can cause a protein called avidin to denature and release harmful bacteria like Salmonella.
7. Fish: Fish is highly perishable and can spoil quickly. Eating leftover fish, especially if not refrigerated promptly, can lead to bacterial contamination.
8. Celery: Reheating celery can result in higher concentrations of nitrites, which can be harmful when consumed.
9. Beets: Beets contain a substantial amount of nitrate, which can be converted to nitrite and cause food poisoning if reheated.
10. Oils: Repeatedly overheating and reusing oil can lead to the formation of harmful substances like acrylamide and free radicals.
11. Shellfish: Shellfish can become toxic quickly, and reheating can further increase the risk of bacterial contamination.
12. Tofu: Tofu is a highly perishable food that can breed bacteria quickly. Eating reheated tofu can lead to food poisoning.
13. Canned foods: Once opened, canned foods can become contaminated with bacteria and toxins, making them unsafe for consumption as leftovers.
14. Leftover baby food: Baby food should never be reheated or saved for later consumption, as it can become a breeding ground for bacteria that can cause illness.
To prevent the risk of food poisoning, it’s essential to handle and store leftovers properly. Refrigerate them promptly, ensure they are heated thoroughly, and consume them within a few days. If in doubt, it’s better to discard the leftovers to prioritize your health and safety.
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