Diabetes Diet

Can I drink tea for diabetes? What tea will be more useful?

Chinese tea has become a traditional drink in many countries around the world. Black or green teas are consumed by 96% of the population of Russia. In this drink a lot of nutrients. However, there are controversial in its use components.

Can I drink tea for diabetes? And what teas bring diabetics maximum benefit?

The short word “cha” in Chinese means “young leaf”. It is from the top delicate leaves make the most elite varieties of tea. Traditional tea leaves are made from the leaves of the middle part of the branches of a tea bush.

Any varieties of tea ripen on the same bush - Chinese Camellia. This tropical plant grows on the slopes of Tibet. It was from China, its highland plantations, that Camellia leaves spread throughout the world. In England, tea has become a national tradition - evening tea or "five o'clock". In Russia, the popularity of tea was provided by the dynasty of Kuznetsov merchants. Thanks to their sales in the 18th century, the phrase “give to vodka”, popular in everyday life, was replaced by the phrase “give a tip”.

Popular distribution of tea drink is explained not only by the desire to trade to profit. Any tea has a unique composition that contains components that are different in their influence.

What does black and green tea contain?

Let's start with the main thing: tea contains alkaloids stimulating the body.
This is known to all caffeine (it is also contained in coffee) and a number of lesser-known alkaloids - theobromine, theophylline, xanthine, butofilin. The total amount of alkaloids in tea does not exceed 4%.

Caffeine causes the initial tonic effect of tea. It stimulates blood flow, and this increases the supply of oxygen to the tissues of the brain and other organs. The headache decreases, working capacity increases, ceases to tend to sleep. In tea, caffeine is combined with the second component - tannin, so it stimulates more gently (in comparison with coffee).

After a tonic period, some teas cause a backlash - a decrease in tone and blood pressure. This action is provided by the alkaloids of the second group - theobromine, xanthine. They are contained in green tea and are caffeine antagonists - they reduce vascular tone and lower blood pressure.

To prolong the tonic effect of tea, fermentation is used for its preparation.
In the process of fermentation, the composition of the tea changes. As a result, the black "fermented" tea does not cause a subsequent decrease in tone, it "holds" the pressure.
Thus, when drinking tea, it is important to know your own blood pressure.

With high pressure, you can drink only green "non-fermented" tea. "Fermented" black tea can be drunk only with low and normal pressure.

For diabetics, any definition of "norm" is shifted. Increasing blood pressure of blood vessels for a diabetic is undesirable and sometimes dangerous. Therefore, drinking black tea is not worth the majority of people with diabetes. It is better to use its counterpart - green leaf tea.

Fermentation of tea and its varieties

The color of the finished tea (black, green, yellow, red) depends on the method of harvesting tea leaves (using fermentation and oxidation when drying raw materials).
In the process of fermentation, components are transformed. Some water-insoluble substances take the form of water-soluble elements. A number of substances are fermented, their content in the composition of tea is reduced.

The transformation of the components in tea leaves is carried out by their own bacteria (from the green sap of the plants). For fermentation, the leaves are pressed and rolled (initiating the release of juice from them), then folded in a container and left to ferment. In parallel with the fermentation, the oxidation of the sap of tea leaves occurs, in which some of the beneficial properties are lost.

At the end of the fermentation process (from 3 to 12 hours) the raw materials are dried. Drying is the only way to stop the onset of oxidation. So get black tea (in China, this tea is called red tea).

  • Green tea characterized by the absence of fermentation and oxidation. The leaves of the plant are simply dried and crushed for further supply to customers.
  • White tea - dried from young leaves and unblown buds with short fermentation.
  • Yellow tea - was previously considered elite and was intended for emperors. In its production using unblown buds (tips), additional languor and small fermentation. In addition, there are special conditions for the collection of raw materials for the imperial tea. The leaves are collected only in dry weather, only healthy people who do not use perfume.
  • Oolong tea - highly oxidized, its fermentation lasts 3 days.
  • Puer tea - tea, fermented almost without oxidation (oxygen is limited to a dense cloth and high humidity). This is one of the most useful varieties of tea, in which the advantages of fermentation are not reduced by the oxidation of tea components.

White, yellow and green teas, as well as Pu-erh are the most suitable drinks for diabetics.

Tea for diabetes: beneficial properties

In addition to alkaloids, tea contains more than 130 components. We list the most significant of them.

Tannins - the basis of bactericidal properties

Tannins - make up 40% of tea (of which 30% are water soluble)
Black tea contains less tannins than green tea (when fermented, tannins are converted to other components, their number is reduced to a widow). Among the tannins of tea, most belong to flavonoids.

Flavonoids are natural dyes. In addition, it is an active antioxidant. They disinfect bacteria and stop rotting, inhibit the activity of fungi. This group of components is necessary for diabetics to maintain health. 80% of tea flavonoids are catechins and tannins.
Action catechins:

  • Increase the elasticity of blood vessels (invaluable in atherosclerosis).
  • They bind a number of metabolic substances in the intestines, thanks to which they remove harmful substances, heal the microflora, counteract pathological bacteria, prevent poisoning, and remove heavy metals.
  • Reduce the absorption of cholesterol by the intestines. This property is most pronounced in green tea. Catechins reduce cholesterol in human blood, and therefore, allows you to control beta-cholesterol in diabetes.

Tannin action:

  • bactericidal;
  • wound healing;
  • hemostatic;
  • and also provide a tart tea taste.

Green tea contains twice as much tannin as black tea. This is another argument in favor of a green drink for diabetics. Frequent local inflammation and poorly healing wounds need green bactericidal tea. Strong green tea disinfects wounds as good as a medical carbolic.

Is there protein and carbohydrates in tea?

  1. Amino Acids - The basis for protein synthesis. They are 17 in tea! For diabetics, glutamic acid is important among others - it supports nerve fibers (one of the complications of diabetes is reduced sensitivity as a result of depletion of nerve fibers). The amount of amino acids in tea decreases during fermentation. The protein content in tea is limited to 25%. They are also oxidized during the fermentation of black tea.
  2. Tea carbohydrates represented by sugars and polysaccharides. For a diabetic it is important that the useful tea carbohydrates are water soluble (this is fructose, glucose, maltose). Useful carbohydrates (cellulose, starch) do not dissolve in water, and when brewing do not get into the digestive system of a patient with diabetes.
  3. Essential oils- their content is only 0.08%. A small amount of essential oils provide a strong lasting fragrance. Essential oils are very volatile, so the aroma of tea depends on the storage conditions.

Bactericidal properties of tea

Popularization of tea in China was promoted by its ability to disinfect and destroy pathogens. An ancient Chinese saying says that drinking tea is better than water, because there is no infection in it.

The bactericidal properties of tea are used in the popular treatment of conjunctivitis. Sick eyes wipe tea infusion.

For maximum preservation of the components, tea should be brewed correctly: pour water with temperatures from 70ºC to 80ºC (the beginning of the formation of bubbles at the bottom of the kettle) and insist no more than 10 minutes.

Herbal teas: Slavic traditions

Traditional methods of treating diabetes use herbal teas to reduce sugar, stimulate the work of the pancreas, strengthen blood vessels, and disinfect the digestive organs.

Many plants familiar to us heal the body of a diabetic. Among the widely known are dandelion, burdock, St. John's wort, chamomile, nettle, blueberry, horsetail. One of the popular formulations for treating diabetes is called Monastic Tea. The full list of herbs that make up the raw material for brewing is not disclosed to the average person. But in general, patients and doctors note the beneficial effects of Monastic tea on the body of a patient with diabetes.

Tea is not just a favorite drink. This means of treatment and rehabilitation, prevention and maintenance of all body systems. For diabetics, Chinese green tea, Pu-erh and traditional herbal teas are of the greatest value.

Watch the video: What Kind of Tea is Good for Diabetes? (November 2019).

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