Tea is one of the most common drinks available in many parts of the world, which is available in the market in 3 forms: white, green and black tea based on the fermentation done on its leaves. The active compounds in tea are from the group of polyphenols.
Polyphenols are very strong antioxidants that during the process of fermentation and turning green tea into black, some of them are partially decomposed and make new polyphenols and the amount of caffeine in tea leaves increases.
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That is, the caffeine in black tea leaves is much more than green tea. and this issue creates dependence on tea consumption in people who are very fond of this drink and suddenly quitting this habit can cause complications such as headache for them. Many people have a habit of drinking tea with milk. The roots of this custom and custom came from England, which after some time was extended to India and found fans among us Iranians.
Polyphenols can bind to divalent elements such as calcium or iron and create a new compound. This compound causes the emergence of an unabsorbable complex and significantly reduces the availability of the mineral in the body. In simpler terms, the polyphenols in tea can attach to iron or calcium in the body that has been received by eating different foods and cause disruption in their absorption.
For this reason, people suffering from anemia or women are advised not to drink tea immediately after eating. The same is true of milk. Tea polyphenols can partially disrupt the absorption of milk calcium in the body. Of course, this largely depends on the concentration of tea, the amount of polyphenols in it, and the amount of milk mixed with it.
If you intend to drink tea and add a small amount of milk to make it tastier, this amount of milk cannot play a significant role in meeting the body’s calcium needs, but it does not reduce the properties of tea. In fact, milk is an added value for tea.
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If you don’t like the flavor and taste of milk and instead of completely removing it from your daily diet, you want to make it taste better by adding a little tea, there is no problem. That is, although the nutritional value of plain and normal milk is higher than mixed milk, if you mix three-quarters of a glass of milk with one-quarter of a glass of tea, although you will definitely lose some of the calcium intake, it is still better to consume this type of milk. from not consuming it.
Strange habit of the English!
Scientists wondered why heart disease is prevalent among the British, who are one of the biggest tea consumers in the world. This could be attributed to their habit of adding milk to this popular drink.
The researchers do not say that tea drinkers should suddenly give up this habit, but suggest that they sometimes drink this popular drink without milk in order to enjoy its benefits. Adding milk to tea destroys its effectiveness on the heart!
It is usually estimated that about 10% of calcium absorption in milk is reduced by adding tea to it in the body. Of course, this amount depends on the volume of milk and tea, but the loss of 10% of calcium absorption is worth the complete removal of milk from the daily diet. Of course, consuming milk in this way, in addition to absorbing some of the calcium in it, also provides high-quality protein and B group vitamins.
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This article was prepared by an expert. But this is for general information only. Before any action, it is necessary to consult a doctor.
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