Cooking rice with tea can prevent three diseases

The method of cooking tea is simple.

First, 1 to 3 grams of tea, soaked in 500 to 1000 grams of boiling water for 4 to 9 minutes, take a small piece of clean gauze, filter the tea to remove the residue and use it (overnight tea should not be used); then put the rice into the potWash, then pour the tea into the rice cooker, make it 3 cm above the rice noodles, cook and serve.

  People generally like to eat new rice because it has a clear aroma of rice.

In fact, if you want to eat the fragrant rice, you don’t have to use the new rice. You can get the color, the fragrance and the delicious food with the tea.

The most surprising thing is that tea cooking has the benefits of getting tired, cleansing, eating and implanting diseases.

  According to nutritionists, rice that is often boiled in tea can have three diseases.

  Cardiovascular disease Tea polyphenols are the main substances in tea, accounting for about 70% to 80% of water extracts.

Scientific experiments have shown that tea polyphenols can enhance the toxicity of microvessels and prevent microvascular wall rupture and bleeding.

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, lower blood fat, and suffer from cardiovascular disease.

  One of the reasons for preventing stroke stroke is that the body produces peroxidized oxide, which makes the blood vessel wall lose its elasticity, and the tannic acid in tea has the effect of preventing the formation of peroxidic oxide, so it can effectivelyPrevent strokes.

  Anti-cancer effect Tea polyphenols can eliminate the synthesis of nitrosamines in the human body. Amines and nitrites are widely found in foods. They are highly prone to carcinogenicity at 37 ° C and appropriate acidity.Nitrosamines, while tea cooking can effectively prevent the formation of nitrosamines, thereby achieving the purpose of digestive tract tumors.