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“Researchers have closely examined tea, the second-most popular beverage in the world, and found it appears to lower the risk for heart disease and stroke, increase metabolism, strengthen bones and protect against fractures,” says Indrani Dhar, RD, CDN, Clinical Nutrition Supervisor at Putnam Hospital Center. “Drinking tea improves mood, concentration, performance and hydration.”
• Green tea is minimally oxidized and has a light yellow or green tint and an earthy aroma. It should be consumed without milk or sugar. Green tea is packed with antioxidants known as polyphenols, which help protect your body’s cells from damage.
• Black tea is more oxidized, which gives it a strong bold flavor and dark color. It can be combined with a variety of ingredients, such as spices, sugar, milk or lemon.
• White tea is the least processed of all the teas—very lightly oxidized—with a delicate sweet flavor.
• Kombucha, a tea created by fermenting sweetened black tea with yeasts and bacteria, is linked to improved disease-fighting immunity, but research has not confirmed these claims, according to the American Cancer Society.
For nutritional counseling, call Northern Dutchess Hospital at (845) 871-3600, PHC at (845) 871-3127 or Vassar Brothers Medical Center at (845) 431-5647.
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