Does drinking tea hinder the absorption of nutrients?

Do not drink tea within half an hour before and after meals, otherwise it will affect nutrient absorption.

Several studies have proven that the habit of drinking tea, whether it is black or green tea, is beneficial for improving bone mineral density. Although the caffeine component will promote the loss of calcium from the urine, the caffeine content in the tea is not high, even the black tea is only 30 45 mg cup, which has more substances that are conducive to reducing the loss of calcium, including fluorine, phytoestrogens, and rich potassium. A current study in the Mediterranean region has shown that men and women over the age of 50 who drink black tea have a 30% lower risk of hip fracture than those who do not drink tea.

So upstairs what fluorosis teeth turn yellow, there is also fluoride in toothpaste, how do you brush your teeth and not turn your teeth yellow, fluorosis? Don't have a good habit of drinking tea?

1. Especially before meals, it is not advisable to drink tea

Drinking tea before meals will dilute the saliva and make the diet tasteless; It can also temporarily reduce the function of digestive organs to absorb protein, which in turn affects normal physiological functions, and may cause malnutrition over time.

Drinking tea after meals is generally recommended to be drunk half an hour later because the tea polyphenols in the tea soup can coagulate with iron and protein and affect nutrient absorption.

2. Drink too much tea:

Tea contains a trace element, fluorine. Although fluorine is one of the essential trace amounts of non-vegetarian elements in the human body, the physiological requirement is milligrams per day. However, the fluoride content of tea is 10 times, or even hundreds of times, higher than that of other foods.

Fluoride intake exceeds the prescribed range of the safe number, which can cause accumulation poisoning. Fluorosis is followed by discoloration of the teeth (yellow, brown, or black) and skeletal fluorosis (pain in the limbs and spine, deformity of the joints, paralysis). Therefore, drink too much tea.

Everything has a degree, and excessive is the opposite. Confucius said 2,500 years ago"Too much", the truth also.

3. It is not advisable to drink strong tea on an empty stomach in the morning

This will cause hyperfunction of the kidneys, urinary poverty, and palpitation; It can also affect gastrointestinal function and hinder the absorption of iron and vitamin B1.

Although tea contains caffeine, which promotes the loss of calcium through urination, the amount is very low. Even black tea, which is quite high in caffeine, is only 30-45 mg per cup.

In fact, tea contains more substances that help reduce calcium loss, including fluoride, phytoestrogens and potassium. A study in Taiwan found that people who drink tea regularly have higher bone density and a lower chance of hip fracture.

Benefits of drinking tea:

1. Improve muscular endurance. Studies have found that tea contains an antioxidant called "catechin", which can increase the body's ability to burn fat, improve muscular endurance, help fight fatigue, and increase the time spent in physical activity. Drinking green tea often has the most significant effect.

2. Improve memory. Tea polyphenols help the brain to carry out local regulation, improve memory, and improve learning efficiency. Foreign studies have confirmed that drinking tea can prevent and ** neurological diseases, especially senile dementia.

In addition, caffeine delay can promote the excitement of the central nervous system, which has the effect of refreshing, benefiting the mind and clearing the heart.

Some people will chew and eat tea residues after drinking tea, because tea contains more carotene, crude fiber and other nutrients. However, for security reasons, this method is not recommended. Because tea residues may also contain trace amounts of heavy metals such as lead and cadmium, as well as water-insoluble pesticides.

If you eat tea grounds, you will ingest these harmful substances into your body.

Chinese tea, high-grade tea, green tea, white tea can be eaten. The reason is that green tea and white tea generally use new buds and leaves, which are rich in nutrients, low in fluoride, and low in pesticide residues. Other teas are not recommended to eat, after all, there are too few organic teas in China, and there are few organic teas on the market, such as Tieguanyin, Dahongpao, Pu'er, black tea, and this kind of fermented tea, which is not nutritious, and there is no green tea hygiene.

There's nothing bad about it, Japanese people drink it, tea powder, matcha is tea powder.

There are many legends about drinking tea and digestion and absorption. Some people say that tea is not good for nutrient absorption, it will make people anemic, and the caffeine in it will also cause calcium deficiency, which pregnant women, nursing mothers and menstruating women cannot drink; Some people say that drinking tea can replenish minerals, make people have strong bones, and they are not prone to osteoporosis. Does drinking tea really cause calcium deficiency and iron deficiency anemia?

Epidemiological and human trials have not found that drinking tea causes calcium, copper, iron, manganese, and zinc deficiencies, even in people with insufficient mineral intake.

From the perspective of metabolic studies, it has not been found that drinking tea will significantly affect the amount of minerals excreted in feces and urine. Studies have found that ingesting black tea extract or drinking "strong" tea may reduce the rate of iron absorption. However, studies have shown that replacing daily water consumption with tea does not affect iron utilization, and only when iron supplements are drunk with tea, or when iron-rich foods are eaten with tea, iron absorption is reduced.

Among the various teas, black tea has the strongest effect on reducing iron absorption, while green tea and flower and fruit tea are slightly weaker, and the effect is similar to that of direct consumption of EGCG (one of the main components of tea polyphenols) crystals. Researchers believe that the effect of inhibiting iron utilization is closely related to the type and content of polyphenols contained in tea.