Sunday, February 13, 2011

Tea and cooking tasty and disease prevention

 Food Industry Network】 【HC color, smell, taste and taste of rice is the staple food of the family dinner table, people generally like eating new rice, because it's rice cakes with a mellowness. In fact, to the fragrant rice to eat and do not necessarily use the new rice, cooking with tea can get color, smell, taste superb meals, the most surprising is that tea also go tired of cooking, cleaning mouth, disease prevention and control of food and the many benefits. According to nutritionists study, eat boiled rice and tea, can prevent four types of diseases.



prevention of cardiovascular disease. Polyphenols are the main substances in tea, accounting for about 70% water extract of -80%. Scientific evidence shows that tea polyphenols can enhance the resilience of capillaries, preventing capillary rupture and bleeding. Moreover, polyphenols can reduce blood cholesterol, inhibit atherosclerosis. Tea in the elderly eat rice, can soften blood vessels, lowering blood lipids, prevention of cardiovascular disease.

prevention of stroke. One of the reasons stroke is associated with lipid peroxidation in the human body generated, so that loss of flexibility in the vessel wall, whereas the tannins in tea, just have to curb the role of lipid peroxide formation, it can effectively prevent stroke.

anti-cancer anti-cancer effect. Polyphenols in tea can block the synthesis of N-nitrosamines in the human body to achieve the prevention of digestive system tumor formation. Amines and nitrite, is widespread in food substances. Their temperature at 37 ℃ and the appropriate acid in varying circumstances, can easily generate carcinogenic nitrosamines, and tea and cooking can be effective in preventing the formation of nitrosamines, which reach the stomach and other gastrointestinal cancer prevention purposes.

prevention of dental diseases. Tea contains fluoride, is an important and indispensable dentin material. If we keep a small amount of fluoride immersed teeth organizations, can strengthen the resilience of the teeth and the acid-fast ability to prevent dental caries.

tea cooking method is very simple: first 1-3 grams of tea, with 500-1000 grams water soak 4-9 minutes, take a small piece of clean gauze, the tea filter to the residue after the stand (Geye Cha water should not be used); scouring the wok and then washed rice, and then into the rice bowl of tea, so that about 3 cm above the rice noodles, cooked can be eaten.

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