Eating tea and rice often can soften blood vessels, and can tea and rice also prevent cardiovascular

Tea polyphenols are the main substances in tea, which can strengthen the microvascular wall and prevent it from rupturing and bleeding. Tea polyphenols can lower blood cholesterol and inhibit arteriosclerosis. Middle-aged and elderly friends often eat tea and rice, which can soften blood vessels, reduce blood lipids, and prevent cardiovascular diseases.

Prevention and ** Cardiovascular disease Tea polyphenols are the main substances in tea, accounting for about 70% 80% of the aqueous extract. Scientific experiments have proved that tea polyphenols can enhance the toughness of microvessels and prevent the rupture and bleeding of microvascular walls. In addition, tea polyphenols can lower blood cholesterol and inhibit arteriosclerosis.

Middle-aged and elderly people often eat tea and rice, which can soften blood vessels, reduce blood lipids, and prevent cardiovascular diseases.

<> cooking rice with tea also has the advantages of relieving greasy, cleaning the mouth, eliminating appetite and preventing diseases. Middle-aged and elderly people often eat chazuke, which can soften blood vessels, reduce blood lipids, and prevent cardiovascular diseases. Rice is a staple food on the table in Chinese families.

People generally like to eat new rice because it has a mellow rice aroma. In fact, if you want to eat fragrant rice, you don't have to use new rice. Cooking rice with tea can get good food with color, aroma and taste.

The most amazing thing is that cooking rice with tea also has the advantages of relieving greasy, cleaning the mouth, eliminating appetite, and preventing diseases.

According to nutritionists, middle-aged and elderly people often eat rice with tea, which can dredge blood vessels, reduce blood lipids, and have a preventive effect on cardiovascular diseases. Tea cooking can effectively prevent the formation of nitrosamines, so as to achieve the purpose of preventing gastrointestinal tumors. Then put the rice into the pot, wash it, and then pour the tea leaves into the rice pot so that it is about 3 cm higher than the rice noodles, and cook it to eat.

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I think tea and rice can play a certain role in the prevention of cardiovascular diseases, because according to the research of Chinese scientists, tea polyphenols can enhance the toughness of our microvessels, prevent bleeding caused by the rupture of microvascular walls, and the substances in tea polyphenols can lower our cholesterol and prevent our atherosclerosis.

It can be prevented. Because of the tea rice, there are also rich vitamins and proteins. can boost our immunity.

Yes, it can prevent cancer and stroke, and tea polyphenols contained in tea are good for the human body.

Rice is a staple food in Chinese households, and people generally like to eat new rice because of its mellow rice aroma. In fact, if you want to eat fragrant rice, you don't have to use new rice, you can get a meal with good color, aroma and taste by cooking rice with tea. The most amazing thing is that tea cooking also has the benefits of removing greasyness, cleansing the mouth, detoxifying food and preventing diseases.

According to nutritionists, eating rice boiled in tea can prevent and treat four diseases.

Tea water cooking rice benefits.

1. Prevent dental diseases. The fluoride contained in tea is an indispensable and important substance in dentin. If a small amount of fluoride can continue to penetrate into the tooth tissue, it can enhance the toughness and acid resistance of the tooth and prevent tooth decay.

2. It has anti-cancer effect. Tea polyphenols can block the synthesis of nitrosamines in the human body, amines and nitrites are widely present in food, they are easy to produce carcinogenic nitrosamines at a temperature of 37 and appropriate acidity, and tea cooking can effectively prevent the formation of nitrosamines, so as to achieve the purpose of preventing and treating digestive tract tumors.

3. Prevention and treatment of cardiovascular diseases. Tea polyphenols are the main substances in tea, accounting for about 70 80 of the water extract. Scientific experiments have proved that tea polyphenols can enhance the toughness of microvessels and prevent bleeding due to rupture of microvascular walls.

Moreover, tea polyphenols can lower blood cholesterol and inhibit atherosclerosis. Middle-aged and elderly people often eat tea and rice, which can soften blood vessels, reduce blood lipids, and prevent cardiovascular diseases.

4. Prevent stroke. One of the causes of stroke is the production of lipid peroxide in the human body, which makes the blood vessel wall lose its elasticity, and the tannic acid in tea has the effect of inhibiting the production of lipid peroxide, so it can effectively prevent stroke.

The method of cooking rice with tea is very simple. First, soak 1 3 grams of tea leaves, soak them in 500 1000 grams of boiling water for 4 9 minutes, take a small piece of clean gauze, filter the tea to remove the slag and set aside (overnight tea should not be used); Then put the rice into the pot, wash it, and then pour the tea into the rice pot to make it about 3 cm higher than the rice noodles, and cook it to eat.