Traditional chinese medicine considers Pu-Erh tea as a good medicine for good health and weight loss. It is a tea that helps people lose weight effortlessly and reduces the cholesterol level. In the U.S. it enjoys the nickname of "fat eater". But this tea is something else:
Detoxifies and purifies by activating the metabolism of the liver. Strengthens the immune system, preserve from infections, and has bacteriostatic effects. It is alleged that cures a bad mood, even slight depression. Facilitates the digestion of fatty foods and stimulates the secretion of digestive glands. Lowers cholesterol and removes overweight caused by poor nutrition.
How to prepare:
To prepare an infusion of red tea Pu-Erh 3 grams are enough (a dessert spoon) to which you add water (from a bottle or osmotic one, never from the tap) to the boiling point. Allow it to rest for space of 2 or 5 minutes, as you want more or less intense. The resulting infusion will be more intense in colour if you leave it more time resting. Its characteristic earthy taste not remember any other type of tea. It is easily assimilable when prepared and loaded can remember a little taste of coffee. In fact some people take it as a substitute. If you need to sweeten, integral sugar is recommended, honey, maple syrup, or any other natural product, rather than white sugar.
According to a study made by the St. Antoine Hospital in Paris, 88% of the patients studied lost between 3 and 10 kgs. weight in four weeks, despite maintaining a normal diet, that is to say, without any additional diet, simply by taking 3 to 4 cups of Pu-Erh tea daily.
Native from Cedar Mountain, Rooibos (Aspalathus linearis) is the name given to a South African plant, that in the Afrikaans language means red bush. Also known as red tea or Rooibos, but actually is not the tea plant.
It was a great unknown until recently. Dr. Nortier, physician and botanist, was the first person who was devoted to its study in depth. In addition to contrast their properties also experienced its culture as it was a wild plant. These days it can be found in over 140 countries.
A very pleasant taste infusion, slightly sweet and without cafeine. So can be taken by both children and people with hypertension or nervous. Very helpful in treating allergies. Actually acts as a natural soft antihistamine without producing drowsiness.
Digestive and intestinal disorders:
Diarrhea, constipation, gastritis, stomach pains, vomiting or nausea. In fact, improve most gastrointestinal problems.
Its content in calcium, magnesium and fluoride makes Rooibos an ideal plant for our teeth.
Calcium, magnesium and fluoride also help, of course, taking care of our bones. Change the coffee by this infusion may be a good habit in most cases.
Antioxidants and free antiradicals :
Its antioxidant nutrients contributions such as vitamin C, flavonoids, the superoxide-dismutase and the quercitin help fight free radicals which are the main responsible of the aging process and stress, among other diseases.
Drink for athletes:
Precisely that antioxidant effect with multimineral contributions, makes it ideal for athletes who want to recover the salts eliminated during the excercise.
Eczema, itching, scabs, nappy rash, irritations, allergies and hives tend to improve when this tea is taken. Its antioxidant character is the responsible.
Mouth and Throat:
Effective palliative against thrush, sore throats, gingivitis and pharyngitis. You can also do gargling.
Good remineralizing effect:
It is an extra way to strengthen our body with minerals such as potassium, calcium, iron, magnesium and zinc.
Helps lose weight:
It helps to balance the levels of potassium and sodium, so do not water retention. Its diuretic effect is mild but effective.
On the other hand, it helps us to combat constipation and poor digestion and so is logical that we notice more deflated. That is why it is a good ally in the diets and weight loss in any plan against obesity. And finally ...
It balances the nervous system. On one side it is not exciting since it contains no cafeine, and on the other hand is rich in minerals like magnesium, important for the nervous system.
In China, green tea is consumed for about 3000 years, not only for its stimulant properties (contains cafeine, but less than black tea), but because it helps prevent and improve many ailments.
Within traditional Chinese medicine is used to relieve headaches, helps eliminate toxins and prolongs youth.
It was in the seventeenth century when tea was first introduced in Europe as a drink more or less popular. But despite tea is consumed since thousands of years ago, only a few decades ago serious scientific research was conducted to document the potential benefits that entails for health
Green tea contains high levels of substances called polyphenols, which have antioxidant, anticarcinogenic, and even antibiotics. Green tea can help prevent heart disease and liver. An increasing number of clinical studies suggest that regular consumption of green tea may reduce the incidence of a variety of cancers, including colon, pancreas and stomach. It has been shown that the most common polyphenols in tea (catechins) are more potent to suppress the free radicals than vitamins C and E.
Green tea also has a diuretic action, bronchodilator and astringent antidiarrheic). Is antilipidemic, ie, capable of reducing levels of LDL-cholesterol and plasma triglycerides, while increasing levels of HDL-cholesterol, the good cholesterol. And thanks to its antioxidant properties, prevents oxidation of cholesterol and has an antiaterosclerótico effect. The formation of blood clots (thrombosis) is the leading cause of heart attack and angina. Green tea has been shown to reduce the formation of abnormal clots with an efficiency similar to that of aspirin, thanks to its vitamin P. Finally, green tea lowers blood sugar, that is hypoglycemic and has a slight antibiotic effect against certain bacteria such as staphylococci and some viruses.
To prepare an infusion of green tea, 3 grams are sufficient(a dessert spoon) to which you add water (osmotic or from a bottle, never from the tap) to the boiling point. Tea will be left for about 2.5 minutes. If the leaves of green tea remains in contact with water more than 3 minutes, the resulting infusion has a bitter aftertaste.
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