Tag: amino acids

A look at Green Tea

Today’s post is about Green Tea, Matcha and it’s health benefits. 

A family member recently asked me what the difference was between Matcha green tea and other green teas. Apart from knowing that Matcha is a finely ground tea, I was not aware of any other differences. After some research, this is what I have found out.

So first, what is ‘green tea’?

According to Wikipedia, Green tea is a type of tea that is made from Camellia sinensis, which is native to China. It is green because the leaves and buds have not undergone the same withering and oxidation process used to make oolong teas and black teas. Several varieties of green tea exist, which differ substantially based on the variety of Camellia sinensis and any other ingredients that may be added.

What is ‘Matcha’?

Matcha is the type of tea used in the Japanese tea ceremony. It is traditionally prepared by whisking the tea with hot water in a bowl, until the surface is frothy.

All green teas come from the same breed of plant. However, to create matcha the plants are treated differently. The tea bushes are actually shielded from sunlight for about 20–30 days before harvest. The shade triggers an increase in chlorophyll levels, which turns the leaves a darker shade of green and increases the production of amino acids. After harvesting, the stems and veins are removed from the leaves. They are then stone-ground into the fine, bright green powder known as matcha.

Is green tea healthier?

Whole-leaf green tea is not processed very much before it’s ingested. Therefore green teas contain the highest concentration of beneficial phytonutrients and the least caffeine of all the teas. Since matcha is simply a variety of green tea, it has most of the same health benefits. However, because the whole leaf powder is ingested, it’s stronger than regular green tea. 

The matcha also has higher levels of caffeine and antioxidants than regular green tea. Green tea’s biggest benefit is the abundance of catechin content. Catechins are a group of polyphenols with high antioxidant power. Dietary antioxidants counteract free radicals in your body, protecting cells and tissues from damage.

How does it improve our health?

Drinking green tea has been shown to improve blood flow and lower cholesterol. A 2013 review of many studies found that this type of tea helped prevent a range of heart-related issues, from high blood pressure to congestive heart failure.

Green tea also contains a unique amino acid called L-theanine. L-theanine can increase the number of feel-good chemicals in your brain, leading to improved mood, memory, and concentration. It also modifies the effects of caffeine in your body, increasing alertness without causing the drowsiness that often follows coffee consumption.

Green tea has often been associated with weight loss. However, a recent review concluded that the weight loss effects of the tea are so small that they are not of any clinical importance.

Next time you think of having a quiet cuppa, give green tea a try to get the best from your tea break:

  • Don’t add boiling water to green tea. It’s bad for all those healthy chemicals in the tea.
  • Add lemon. Vitamin C makes the catechins easier to absorb.
  • Don’t add dairy, it makes it harder for the body to absorb the catechins.
  • Nutrient levels in green tea can vary. Pricier teas usually have more.
  • Canned green-tea drinks generally have more additives and fewer nutrients.

relax and enjoy.                                                  (Sources http://whfoods.org, www.ncbi.nlm.nih.gov, www.webmd.com)   Till the next post,   

Live clean n Prosper 

Is Quinoa really good for us?

Today’s topic is Quinoa.

Over the past couple of years we have included this food into our diet. It is another one of the so-called ‘super foods’ that have become popular with foodies. We were aware that it was meant to be better for us than rice, however it was only recently that I looked into how and why. (Sources – Wikipedia, Grains & Legumes Nutritional Council of Aust. )

So what is Quinoa?

Quinoa (pronounced keen-wah) originates from the Andes and is a staple food of the indigenous people there, the Quechua. It was domesticated 3,000 to 4,000 years ago for human consumption in the Lake Titicaca basin of Peru and Bolivia. Archaeological evidence shows livestock uses 5,200 to 7,000 years ago.

The ancient Incas called quinoa the “mother grain” and revered it as sacred. However, technically, quinoa isn’t a grain at all, but the seed of the Goosefoot plant. The goosefoot plant is not a grass, but rather plant botanically related to spinach and amaranth. It’s considered a ‘pseudo-cereal’. Loosely grouped with other grains due to being similar nutritionally and used in ways similar to ‘true’ grains.

To help ward off insects and birds, quinoa has a bitter residue of saponins, a natural occurring plant-defence. This makes it easier for farmers to grow the food organically. After harvest, the seeds are processed to remove the bitter-tasting outer seed coating.

It is still a good idea to thoroughly rinse the seeds under running water prior to cooking.

 Is Quinoa a ‘Super food’?

Quinoa is gluten free and provides protein, dietary fibre, B vitamins, and dietary minerals in rich amounts, above those of wheat, corn, rice, or oats.

It is considered to be a complete protein due to the presence of all eight essential amino acids needed for tissue development in humans. Our bodies don’t make all of these amino acids all by themselves, so we rely on our diets to supply them. Usually, only animal products like meat and eggs are able to provide all at once.

In regards to protein, Quinoa has twice the amount compared to other grains like barley, wheat, and rice.

It is a low G.I. carbohydrate, relatively low in fat, most of which is omega-6 polyunsaturated fat and is high in dietary fibre. One cup of cooked quinoa contains 40 fewer calories than the same amount of white rice, but the real benefit is in the carbohydrates. White rice contains almost 15 times the amount of carbohydrates than quinoa. Quinoa also provides more grams of fibre.

Quinoa is high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease. It is definitely is good for us, I will leave you to decide if it’s ‘super’.

It is available in different forms
  • Quinoa grain/seed – cooks in around 15 minutes and when cooked, reveals a small white tail (the germ of the kernel). Great as a light, fluffy side dish served instead of rice. It can also be added to soups, salads and baked goods.
  • Quinoa flour –  has a tasty, nutty flavour and is often used in gluten free baking. This flour can also be used as a thickener in sauces, soups and other dishes, especially in cases where additional protein may be beneficial.
  • Quinoa flakes – are simply steam-rolled to create a quick cooking flake. The flakes can be used for a hot breakfast similar to porridge, added to pancakes, waffles or smoothies. Use them as a coating instead of breadcrumbs, or they may be used as an alternative to rolled oats in muffins or cookies.

Quinoa flakes are also great for thickening sauces, curries or casseroles. I actually add the flakes to my yoghurt at breakfast, increasing the fibre and protein content. They seem to disappear into the yoghurt and are virtually tasteless.

I hope that this information answers any questions you may also have had about this particular food. If you haven’t tried quinoa, give it a go, you may find you really enjoy it.

Till the next post,

Live clean n prosper.