Tea cooking to protect cardiovascular and prevent gastrointestinal cancer

"If there is no tea on the day, then there will be no health after three days without tea." Tea, as a kind of beverage, has a long history and spread widely, and has become a necessity for the people's life. Because tea contains a variety of pharmacologically functional chemical components, such as polyphenols (ie, tea tannin), caffeine, amino acids, vitamins, aromatic substances, and minerals, these ingredients are beneficial to humans. In the Ming Dynasty Gu Yuanzhuang's "Tea Book", he said: "People drink real tea, can quench their thirst, eliminate food, eliminate phlegm, sleep less, diuretic, eyesight, benefit thinking, Chufan, to get bored, people can not have a day tea.

Tea and rice are traditional Chinese crops. Combining these two things together is actually a natural disease prevention product. Cooking with tea can prevent the following four diseases:

Preventing and treating cardiovascular diseases Tea cooking has the benefits of gritting, cleansing, detoxifying, and preventing diseases. Middle-aged and old people often eat tea and rice, which can soften blood vessels, lower blood fat, and prevent cardiovascular diseases.

The prevention and treatment of digestive tract tumors, amines and nitrites are widely found in foods. They can easily generate carcinogenic nitrosamines at 37°C and appropriate acidity. Tea polyphenols can block the synthesis of nitrosamines in the human body. Tea cooking can effectively prevent the formation of nitrosamines, so as to achieve the purpose of preventing and treating digestive tract tumors.

Prevention of tannic acid in stroke tea can effectively prevent stroke.

The fluoride contained in the dental caries is an indispensable and important substance in dentin. If a small amount of fluorine is continuously immersed in the dental tissue, it can enhance the toughness and acid resistance of the teeth and prevent dental caries from occurring.

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