The power of green tea
Last updated 7/26/2007 at Noon
For hundreds of years, green tea has been a staple of the far Eastern diet. Sipped in the morning to start the day, tasted at afternoon teahouses and horded by great emperors of old who sought long life, green tea has been touted through the ages as a healthy drink.
With the advance of Western medicine, studies have proven what has been known in the East for centuries: green tea promotes good health. It helps the immune system with its antioxidants, lowers both cholesterol and blood pressure and reduces the risk of being taken by cancer and getting lost in Alzheimer’s disease. It even stimulates oral health and increases metabolism for those with an over-abundance of weight.
One of the main constituents of green tea, the antioxidant epigalocatechin gallate, or EGCG, is said to cause breast cancer cells to self-destruct and appears to block the growth of blood vessels to cancer cells, which in turn inhibits the cancer’s ability to spread. Known as polyphenols, the antioxidants in green tea can also be found in vegetables, fruits, chocolate, peanuts and olive oil. These polyphenols search through the body, hunting for the free radicals of pesticides, insecticides, herbicides, fungicides and pollution that cause damage to cells.
It is said that an ounce of prevention is worth a pound of gold. The Peak supports preventive maintenance through offering healthy alternatives to “-cide” laden foods – a totally organic supply of fruits and vegetables. And, if time is something you struggle with, two cups of green tea equals one serving of fruits and vegetables.