Ever since tea was discovered, it has been thought to have wide-ranging health benefits and it is interesting that modern research is proving that many of the claims made over the centuries are in fact true. Tea’s most obvious asset is that it is a completely natural product and contains no artificial coloring, preservatives, or flavorings (except, of course, additional flower, fruit, or spice flavorings in scented teas). It is also virtually calorie-free if taken without milk or sugar; and can play a major role in maintaining bodily fluid balance.
Since tea naturally contains fluid, it can strengthen tooth enamel and help reduce the formation of plaque by controlling bacteria in the mouth. It thus acts as a defense against gum disease.
Animal research suggests that the consumption of both green and black tea may reduce the risk of cancer-particularly lung, colon, and skin cancer. It is thought that components in black tea may have an antioxidant effect, helping to prevent the formation of cancer-inducing substances in body cells.
Various research programs conducted over the last few years indicated tea’s possible benefits against heart disease, stroke, and thrombosis. The reason for this is thought to be because the caffeine in tea acts as a gentle stimulant to the heart and circulatory system, and thus helps to keep the walls of the blood atherosclerosis (hardening of the arteries). It helps to inhibit the absorption of cholesterol into the blood stream and help to prevent the formation of blood clots.
The caffeine in tea can increase concentration, alertness, and accuracy, and enhances the senses of taste and smell. It also stimulates the digestive juices and the metabolism, including the kidneys and liver, thus helping to eliminate toxin and other unwanted substances from the body.
