Japanese Teapot : Can Tea Help Prevent Food Poison?

Can Tea Help Prevent Food Poison?

There are many variances of food poison, and none of them are pleasant. One of them is Bacillus cereus. While not usually life-endangering, this common form of food poisoning can cause diarrhoea, queasiness, cramps and vomiting. Symptoms typically appear 8-16 hours after exposure to the bacteria, and can interrupt your life for a couple of days.

Germ cereus is usually caused by wrong cooking. The issue can be intensified by unacceptable refrigeration, which just allows the spores to further grow. Cooked rice that is improperly chilled is one of the most typical carriers of bacillus cereus.

Nonetheless analysts are learning that there may be paths to protect our bodies from the ravages of such bacteria. It appears that tea’s catechins may protect our bodies from bacteria like bacillus cereus. Tea has way more anti-microbial properties than previously realized.

One actual study reported by the United Kingdom Tea Council evaluated the anti-microbial activity of seven green tea catechins and 4 black tea theaflavins, both important antioxidants. They also evaluated actual infusions of 36 commercial black, white, green and oolong teas, as well as herbal teas.

In reality almost all of the compounds were more active than medicinal antibiotics like tetracycline or vancomycin at comparable concentrations. The study also concluded that the brewed infusions of true tea that contained these catechins and theaflavins also had anti-microbial properties as well , especially freshly brewed infusions. But herbal brews did not have anti-microbial properties.

The presence of the anti-oxidants in tea could be enough to keep us from getting sick from these bacteria, or at least be sufficient to reduce their effects.

This information, combined with the other studies that have shown green tea to be useful in stopping heart illness should be sufficient to persuade us that drinking 1 or 2 cups of green tea each day is a straightforward way to guard our health.

Black tea is fermented during processing; green and white teas aren't. The fermentation process changes the anti-oxidants in the tea from their natural, previous state, into a touch different compound.

While black tea is still healthy, and still contains important anti-oxidants, the more natural anti-oxidants in green and white tea are much more forceful.

Green tea first gained notice as a health preserver due to the much lower occurrence of coronary disease and cancer in Asian nations, where green tea is a staple. Scientists decided to back up this anecdotal evidence with research and the observations have been astounding.

Other research has shown that administering green tea along with chemical treatment makes the chemo more effective than when it is administered alone.

It's fantastic to believe that something many of us have been drinking all our lives purely for the taste could hold so much power to protect our health.

Hey there! Why not click Tea Breaks and read more!

Ruzelle Massey is a writer with an interest in a wide variety of subjects.

Find out more about Coffee And Tea

You may visit her site for beneficial tips.

Read about Green Tea