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Eight kinds of tea will hurt you if you drink it
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Eight kinds of tea will hurt you

Enlarge fontReduce font 关注: Release date: 2017-07-04 Source: Life Times Views: 17021 Follow: follow

The idea that tea drinking is good for health has been deeply rooted in people's hearts, but Lin Zhi, deputy director of the Tea Processing Research Center of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, told the Life Times reporter that not only drinking tea is good for health. Harm your health and try not to drink.

1. Strong tea . Strong tea contains a large amount of caffeine, theophylline, etc., which has a strong irritating effect on the stomach and intestines. After drinking, it can cause insomnia, headache and other discomforts, and some people will also have vomiting. Drinking strong tea for a long time can hurt your bones. American scientists have found that people who drink 5 cups of strong tea a day have a 70% higher risk of hip fracture (pelvic area) than those who do not drink strong tea; those who drink more than 7 cups of strong tea a day have a relative risk of more than 80%.

2. Moldy tea . Tea mold is contaminated by microorganisms such as penicillium and aspergillus. The tea soup brewed by moldy tea has no tea aroma. Drinking it will cause certain damage to the human body, such as causing dizziness, diarrhea, and even necrosis of important organs. Moistened and moldy tea can generally see white mold spots on the surface, and the smell of wet yin mold is more common, especially when brewed. Tea should be stored in a dry place to prevent mildew.

3. Skewered tea . Tea contains terpenoids and has a porous structure, which is easy to absorb odors. After being put together with other flavorful things for a period of time, it is easy to change the taste. Some flavors contain toxins, such as paint and camphor, which can cause harm to the human body. When storing tea, try to keep off odorous foods to prevent skewers. In particular, different grades and varieties of tea should also be stored separately.

4. Tea for a long time . The brewing time is too long, not only the tea soup is dark and poor in taste, and loses its tasting value, but also because the vitamins and amino acids in the tea are reduced due to oxidation, the tea soup nutritional value is greatly reduced. In addition, the tea soup is left for too long, which is susceptible to pollution from the surrounding environment. The tea soup has a large number of microorganisms and is unhygienic.

5. Over hot tea . Tea is generally brewed with boiling water, but it should not be consumed when it is too hot. Otherwise, the oral and esophageal mucosa will be burned, causing ulcers, which may induce oral and esophageal cancer over time. Studies have found that if tea temperature is higher than 70 ° C, the risk of esophageal cancer can increase up to 8 times.

6. Raw tea . Raw tea refers to roasted green tea that is directly dried without being twisted after being killed. This kind of tea contains almost the same ingredients as fresh leaves, with a strong greenness. The elderly drink this tea, which is very irritating to the gastric mucosa and easily cause stomach pain; young people may also feel stomach discomfort after drinking, which is commonly called "stomach scraping". This kind of raw tea, it is best not to drink directly, it can be placed in an oil-free iron pot, slowly fried with simmering heat, roasted to make green gas, and can be drunk after a mild chestnut fragrant.

7. Burnt tea . In the process of making tea, roasting will produce a burnt flavor. The effective nutritional components of this tea and certain ingredients that determine the taste of tea are more damaged, and may also contain certain carcinogens. Therefore, no matter from the perspective of nutrition or food safety, burnt tea is not suitable for drinking.

8. Overnight tea . Overnight tea is left for too long, and trace amounts of amino acids, sugars and other substances will become nutrients for bacteria and molds. Not only this, but also various nutrients such as tea polyphenols and vitamins contained in tea water will also be left over The prolonged oxidation reaction causes the antioxidants contained in the tea water to decrease, which greatly reduces its nutritional value and health benefits.

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