Already 500 000 years ago, people have been brewing the leaves in hot water and it is unknown whether they liked just the resulting broth the taste or they already knew about the beneficial properties of the drink. And whatever the reason, the tea party has long since become a global phenomenon.
What are the ingredients in green tea?
In order to understand what is the action of tea on human health, it is first necessary to understand that the drink contains.
• Drink contains a lot of polyphenols – a chemical substance having the properties of an antioxidant, and which gives the tea a bitter taste.
• 6 main polyphenol in green tea known to us under his name – catechins. This substance in green tea is much more than, for example, in a black Chinese tea.
• The most active catechins in the beverage is epigallocatechin (EGCG).
• The drink also contains alkaloids, for example, caffeine (black Continue reading
Cocoa from this cocoa powder improves health, mood and skin
Bitter cocoa powder, the basis of such wonderful treats, like chocolate, is very useful for health. This is often overlooked, because cocoa is also a member of chocolates and various high-calorie sweets.
However, by itself, cocoa powder surprisingly low in calories and rich in fiber and is a powerful source of antioxidants. But mixing cocoa powder with hot skimmed milk
and slightly sweetened, you get tasty, low-calorie, antioxidant-rich drink.
Cocoa contains flavonoids
Flavonoids are plant compounds powerful sources of antioxidants, which destroy free radicals that cause cell death and mutations, and are considered a powerful weapon against cancer.
Flavonoids at different concentrations found in most wild plants and serve the healing of injuries and deter pests. Perhaps this is the reason Continue reading
The question is, what’s the difference — to pour milk (or cream) before or after boiling water. It turns out that a substantial. Explain you a simple analogy. Sulfuric acid dissolves in water quite well. However, you can only pour acid into water, if on the contrary, there will be a strong heating and emission, explosion.
The taste of milk-borne drink, rise, probably under the
influence of two reasons: heat exposure boiling water and mechanical agitation.
In Siberia cold. So there drink tea more, and milk are added to it with pleasure. Photo by Oleg Katerinopol is, as you know, water (87.0%) and the dry residue, which is composed of fat (3.9%), casein (2.7%), albumin and globulin (0.6%), lactose (4.7%), minerals (0.7%). Fat is found in milk in the form of balls, enclosed in a thin shell of phospholipids and minerals. A jet of boiling water probably provides a more complete separation of fat globules from the other mixture and destroys Continue reading