Green Tea: Protects Against Heart Disease

After water it is said that drinking green tea from 100% tea leaves is good because it can give you health benefits. Tea originates from the leaves of Camellia sinensis — a white-flowered evergreen. About 500 species of tea exist, divided into about 50 different countries, with China leading all nations in abundance… but the highest quality teas come from Japan.

There are a lot of classifications of tea and it varies on how it is processed.

After plucking the tea leaves it began to oxidize that gives it distinctive color like Green, black and oolong tea. And for green tea, leaves are steamed, roasted, or pan-fried almost immediately, leaving little chance for them to ferment. As a result, most green teas tend to be lighter in color.

And there are researches that show Green tea helps protects against heart disease because of the compounds on green tea which is the flavonoids. It also prevents other diseases like high blood, Alzheimer’s disease and prostate cancer.

It also said that not all green tea is healthy. This is because of the fact that many green teas are oxidized wherein in the process health compounds are taken away. And that is why Dr. Joseph Mercola recommends Royal Matcha Green Tea. It is the purest Matcha Green Tea without the harmful toxins.

The Dangers of Tofu

Many people love eating tofu because of its high protein content and other healthy claims about it. Unfortunately, the soy industry has been continuously brainwashing people and making them believe that soy is good to the health.

Now there where studies that proves that soy and tofu are not good to the health. Tofu contains protein but this protein is not properly absorbed by the body. And also there were reports that high tofu consumption may cause brain damage and other brain problems. Tofu is none fermented soy that contains phytoestrogen that causes vascular dementia.

Given that estrogens are important for maintenance of brain function in women; that the male brain contains aromatase, the enzyme that converts testosterone to estradiol; and that isoflavones inhibit this enzymatic activity (Irvine, 1998), there is a mechanistic basis for the human findings. Given the great difficulty in discerning the relationship between exposures and long latency adverse effects in the human population (Sheehan, 1998b), and the potential mechanistic explanation for the epidemiological findings, this is an important study.

As mentioned in the natural health article of Dr. Mercola, here are the bad effects of eating tofu (Soy):

• Increase thyroid damage, especially in women
• Increase the risk of breast cancer in women, brain damage in both sexes, and cause abnormalities in infants
• Contribute to thyroid disorders, especially in women
• Promote kidney stones
• Weaken your immune system
• Cause severe, potentially fatal food allergies

And he also advised that if we would like to eat soy we should have fermented soy like tempeh, miso, natto and soybean sprouts.

Resources:

• Why tofu wrecks your brain?
• Soy: To Good to be true
• Soy and Brain Damage

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