It is easy for tea drinkers to feel the effect of tea on the gastrointestinal tract: they starve faster. This is because tea contains caffeine, theophylline and theobromine and other complex components, which can significantly stimulate gastric acid secretion and promote gastric motility. The increase of gastric acid secretion (and the acceleration of gastrointestinal peristalsis) helps to digest food, making people feel fat and greasy or hungry faster.
But don't think that "fat reducing and greasy dissolving" or "starvation" is weight loss, because drinking tea only changes the process and feeling of digestion, not the result of digestion. The energy you eat three meals a day, whether it's sugar, protein or fat, doesn't run away because of tea. Obviously, drinking tea doesn't change your food intake or the composition of your faeces. It just changes the digestion process from food to feces. How can you lose weight?
Pu'er tea and black tea have stronger stimulating effect on gastric acid secretion than green tea, so Pu'er tea is easier to starve. I've seen people suffer from stomachache (related to increased gastric acid secretion and damage to gastric mucosa) drinking Pu'er to lose weight. Others have tried to infer the weight-loss effect of tea with the exciting effect of caffeine. Caffeine makes people excited, increase the energy consumption of basic metabolism, so as to lose weight. Caffeine does make people more energetic and athletic, but it has little effect on basic metabolism. So tea, coffee, caffeinated drinks and so on are not enough to achieve the goal of weight loss.
Tea stains are most likely to form if you don't finish drinking
Scientific research shows that there are minerals and trace harmful heavy metal ions in drinking water, such as cadmium, mercury, arsenic and so on. When the water is heated, with the increase of water temperature, the solubility of some calcium and magnesium ions decreases, and the concentration of insoluble salt increases. When the water is concentrated to a certain extent, the precipitation precipitates. These precipitates can be washed with water and into the tea cup. The tea that has not been drunk or put for a long time is exposed to the air, the tea polyphenols in the tea and the metal elements in the rust will be oxidized, and brown rust, commonly known as tea dirt, adheres to the inner wall of the cup, and the rust contains a variety of harmful metals, such as cadmium, lead, mercury, arsenic, etc., which is a major hazard to human health First.
Li Hongzhu, associate professor of Tianjin Pharmaceutical Research Institute, said in an interview: "tea stains contain toxic substances such as cadmium, lead, mercury, arsenic, and carcinogens such as nitrite, which will adhere to the smooth surface of the tea cup. As tea enters the body and enters people's digestive system, it combines with proteins, fatty acids and vitamins in food to form insoluble precipitates, which not only hinders the human body's absorption and digestion of these nutrients, but also damages the gastrointestinal and other organs. In addition, often do not clean the tea cup, but also leave more scale, which also contains a large number of heavy metals, very harmful to health. At the same time, when these oxides enter the body, they will cause pathological changes and functional disorders of nervous, digestive, urinary and hematopoietic systems, and even lead to premature aging. In particular, arsenic and cadmium can cause cancer, cause fetal malformations and endanger health.
The thicker the tea stain, the more difficult it is to clean, so daily cleaning and regular cleaning are equally important. Experts suggest that after drinking tea every time, even if there is no obvious tea stains on the tea set, they should also be carefully cleaned, so as not to add up to more.
(1) It is difficult to clean the tea dirt for a long time. Soak it in heated rice vinegar or baking soda for a day and night, and then brush it with a toothbrush. It should be noted that if the purple clay pot is used, this cleaning is not necessary. The purple clay pot itself has pores. The minerals in the tea dirt can be absorbed by these pores, which can maintain the pot, and will not cause harmful substances to run into the tea and be absorbed by the human body.
(2) Put a small teaspoon of orange powder or orange juice into a teacup or teapot, and place it for 2-3 hours after it is filled with water. In this way, the tea dirt and the tea set lose their adhesion and can be easily removed.
(3) Add water to a teapot or cup, add potato peel, heat, boil, and rinse after cooling. It's easy to clean.
(4) When using metal tea septum, it will become black because of the tea dirt. If you can't wash it off with medium-sized cleaner, you can soak it in vinegar, or you can easily remove the dirt after soaking in bleach.
(5) Coat the inside with edible salt, especially where there are tea stains. Then brush the tea cup with a toothbrush, and then rinse it with clean water.
Experts especially remind that it is best not to use steel ball or cleaning ball and other rough cleaning tools to brush, because these brushing tools are easy to damage the enamel of the inner wall of the tea set, making it thinner and thinner. The tea dirt generated in the future will easily penetrate into the deep layer of the tea set, which is extremely difficult to completely remove. Individuals should use a small soft brush or toothbrush, gentle cleaning cloth, etc.
Tea brewing several times to health, drink wrong tea will cause cancer
It is better to brew tea in bags only once, but not more than three times in bulk
In addition to the fact that tea stains are not clear and harmful to health, how many times tea brewing is the most nutritious and healthy? Many people do not know.
In life, some people like to brew tea repeatedly until they can't taste it. Some people brew once or twice and change the tea quickly. Yin Junfeng, an associate researcher at the Tea Research Institute of the Chinese Academy of Agricultural Sciences, said that some people like to drink light tea and some people like to drink strong tea. Although the number of tea brewing has a great relationship with different people's tastes, it is better to brew tea in bags only once and not more than three times in bulk.
He explained that tea contains tea polyphenols with anti-cancer effects, tea polysaccharides that can reduce blood sugar, caffeine that excites the central nervous system, and a variety of amino acids, vitamins and other nutrients. The amount of these nutrients can be released, and the number of brewing has a great relationship. In general, the smaller the particle size, the faster the release rate of nutrients.
Compared with the bulk tea, the tea leaves in bags were cut and kneaded during processing and manufacturing, which fully destroyed the leaf cells, and the particle shape was relatively small. After the first soaking for 3-5 minutes, 80% - 90% of the nutrients in the tea were precipitated. After the second brewing, about 10% of the nutrients were almost all separated out. Therefore, Yin Junfeng suggested that tea in bags should be brewed once, which not only has no loss in nutrient absorption, but also does not affect the taste and taste. Due to the large particles of bulk tea, the first brewing time is better to be a little longer, which should be about 5 minutes, in which 60% - 80% of the nutrients will be precipitated; after the second brewing, 80% - 90% of the nutrients will be separated out; after the third brewing, the leaching rate of nutrients will exceed 95%, and then brewing, there is no nutritional effect.
As for some experts, tea after many times brewing, will make the pesticide, heavy metal and other harmful substances leaching. Yin Junfeng said that although there is some truth in this statement, there is no need to worry too much. At present, most of the pesticides used in tea production in China have very low water solubility. According to 10 grams of tea per person per day, the intake of pesticides is only 0.0001 mg, which is one thousandth of the daily intake allowed by the World Health Organization. The leaching rate of heavy metal lead in tea is also relatively low. As long as you buy tea from regular manufacturers, its content will not exceed the national standard.