Monday, October 22, 2007

New Article: Tea and Iron

So, I FINALLY got around to writing a new tea article, and it's a good one. It's all about tea and iron absorption, which is something a lot of people ask me about. Excerpt:

Let’s begin with tannins. Tannins are naturally occurring molecules in tea and (as you may have noticed) they have a bad reputation because of their association with tannic acid (which is used to tan hides to make leather). Though the tannins in tea are in the same class of chemicals as tannic acid, tea does NOT (contrary to popular belief) contain ANY tannic acid. The tannins tea DOES contain are catechins (like EGCG, which is reported to aid in weight loss) and other bioflavonoids (molecules that are noted for their antioxidant properties). Some of these tannins are responsible for the dark color and astringent taste in some teas, particularly black and Oolong teas. Many of them are found in other “healthy” foods, such as berries, pomegranates, and wine.

So tannins are good, right? Yes and maybe also no. It all comes down to iron...

Read more on tea and iron on VeeTea.

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