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Datum: 6. AUG 24 - INTERESTING
Why the Effect of EGCG from Green Tea is Important and How to Prepare it at Home
Green tea is rich in catechin and epigallocatechin gallate (EGCG), which is an important active compound against cancer and other diseases, but ...
The problem with the medicinal substances in green tea is that the body actually absorbs very little of them, so we don't get as many benefits as we could. We need to drink 5 to 6 cups of tea to achieve minimal noticeable effects (some even mention 8 to 16 cups). However, with a few tricks, we can achieve a multiplied effect with just one cup.

Epigallocatechin gallate or EGCG is the most important catechin in tea and is often found in various dietary supplements, having a significant impact on human health. Interestingly, the greatest effect of EGCG is achieved only about 100 minutes after ingestion, and after 3 to 15 hours, it is completely excreted from the body through urine. This is a very effective, simple, and accessible method for cleansing the body, regeneration, and strengthening the immune system.

Ingredients:
  • 1 cup of cooled green tea
  • juice of 1 lemon
  • 1 banana
Preparation:
Brew strong green tea, which you must not sweeten. Not even with honey. Let it cool to room temperature. Then add the juice of one lemon and mashed banana (simply mash the banana with a fork to get a banana puree). Mix everything together and consume.

The antioxidant EGCG is activated in the body only in combination with lemon juice, the presence of high concentrations of vitamin C, and potassium from the banana. EGCG works at the cellular level to detoxify, and there are already several studies confirming its benefits for maintaining cardiovascular and metabolic health.

A note regarding EGCG... The first study on the effects of this substance was conducted only in 2015, and so far, in the USA and Europe, EGCG has not yet been officially recognized as a medicine. In fact, health organizations worldwide have not confirmed any health or therapeutic effects on health.
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