Black tea lowers deadly triglyceride levels by forty percent to slash heart disease risk

Tuesday, May 29, 2012 by: John Phillip
Tags: black tea, triglycerides, heart disease

(NaturalNews) Health-conscious individuals have known the importance of tea consumption for decades, opting for the pleasant tasting beverage over sugary carbonated soft drinks to help prevent metabolic imbalances such as insulin resistance and diabetes. More recently, diet soft drinks have been shown to increase risk of a number of chronic conditions due to the high acid content of the beverages that can disrupt cellular metabolism by robbing precious minerals such as calcium and magnesium.

Researchers from the US and Scotland have released the details of a study published in the journal Preventive Medicine that shows consumption of three cups of black tea daily can lower dangerous blood fat triglycerides by 36% and the predictive LDL to HDL cholesterol ratio by 17 percent, significantly improving cardiovascular health. The study authors noted "Moderate intake of black tea improves the levels of independent risk factors of cardiovascular disease and antioxidant defenses in plasma."

Fresh brewed black tea lowers blood sugar and fats to dramatically lower heart disease risk

Past studies have extolled the many virtues of drinking the less fermented green and white tea blends, as their high antioxidant content has been shown to lower risk from cancer, dementia and heart disease. Although the authors specifically studied the impact of black tea on human health, they do not specify a specific mechanism for the action of black tea, and it is likely that all three tea varieties (black, green and white) will provide the same positive effects in reduction of heart disease risk.

Researchers recruited 87 participants between the ages of 25 and 60 to conduct the study. Each was randomly assigned to drink either three cups of black tea each day or the equivalent volume of hot water for a period of 12 weeks. The scientists found that consumption of black tea was associated with an 18.4 percent decrease in fasting blood sugar levels and a 36 percent decrease in triglyceride levels. Both high blood sugar and excess blood fats are known to be primary factors in increased risk of heart disease as well as a number of other deadly chronic diseases.

The research team concluded "High levels of polyphenolics, including thearubigins and theaflavins in tea can protect cells and tissues from oxidative damage by scavenging oxygen-free radicals. Tea phenolics may therefore be active antioxidants in the digestive tract and in other tissues after uptake." The result of drinking three cups of tea each day is substantial and provides a measured degree of protection against cardiovascular disease. Be sure to drink fresh brewed tea (hot or cold) and avoid any packaged or processed varieties that are laden with chemical additives.

Sources for this article include:
http://www.sciencedirect.com/science/article/pii/S0091743511004877
http://www.ncbi.nlm.nih.gov/pubmed/22198621
http://www.nutraingredients.com

About the author:
John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your copy of 'Your Healthy Weight Loss Plan'.