Can Tea Help Prevent Food Poison?

There are many variations of food poison, and none of them are pleasing. One of them is Bacillus cereus. While not generally life threatening, this common form of food poisoning can cause diarrhoea, nausea, cramps and puking. Symptoms usually appear 8-16 hours after exposure to the bacteria, and can interrupt your life for a few days.

Germ cereus is generally due to wrong cooking. The problem can be intensified by unacceptable refrigeration, which just permits the spores to further grow. Cooked rice that's wrongly frozen is one of the most common carriers of bacillus cereus.

Nonetheless analysts are learning that there might be ways to protect our bodies from the devastation of such bacteria. It seems that tea’s catechins may protect our bodies from bacteria like germ 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 anti oxidants. They also evaluated exact 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 close 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. Nonetheless herbal brews didn't have anti-microbial properties.

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

This information, mixed with the other studies that have shown green tea to be useful in stopping heart disease should be enough to persuade us that drinking 1 or 2 cups of green tea each day is a simple way to protect 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, initial 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 because of the lower occurrence of coronary disease and cancer in Asian states, where green tea is a staple. Scientists decided to back up this unauthenticated evidence with research and the discoveries have been astonishing.

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

It’s amazing to suspect that something many of us have been drinking all our lives just for the taste could hold so much power to guard our health.

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

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