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It’s Green Tea Time

from the American Institute for Cancer Research

You can drink your green tea and have it too. This healthful tea can be a drink or a cooking ingredient but, either way, research shows green tea offers important health benefits.

A substance in green tea has been found to halt a specific stage in the cancer process more effectively than current cancer drugs do, according to a recent study discussed at an international research conference sponsored by the American Institute for Cancer Research this past summer.

In Asia, where green tea consumption is high, its regular intake is associated with lower risk of cancers of the breast, colon and several other types of cancer.

Throughout Asia, green tea is used in many types of cooking. In China, loose green tea leaves are toasted in a wok before adding other stir-fry ingredients. In Japan, green tea is used in many commercial products like tea cakes, and many Japanese make a soup with green tea that is often served at the end of a meal or as a late-night snack.

The temperature of the water can affect a tea’s flavor as much as the quality and amount of tea used. The higher the water temperature, the more bitter and astringent the tea can be. When brewing high quality green tea, water should always be below boiling.

Never boil the water in an aluminum pot, or steep the tea in pots or cups made of plastic or aluminum, which badly affect the taste.

October is Breast Cancer Awareness Month, a good time to think of green tea when choosing a beverage. The following mixture can be used as a dip or spread.