Can I drink tea for diabetes? And what teas bring diabetics maximum benefit?
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”.
What does black and green tea contain?
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.
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 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
- 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.
- wound healing;
- 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?
- 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.
- 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.
- 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.
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.