According to latest clinical study, rice cooked by tea water can help people control a variety of diseases.
Prevention and treatment of cardiovascular disease
Tea polyphenols are one of the main substances contained in tea leaves. Scientific experiments show that this type of chemical can help enhance the toughness of micro-vessels and thus prevent the microvascular wall from being ruptured and bleeding. Moreover, the tea polyphenols can effectively reduce blood cholesterol level and inhibit the appearance of atherosclerosis. Also, it has the ability to soften blood vessels, lowering blood lipids and be beneficial for the treatment of cardiovascular disease.
Prevention of stroke
One common reason of the stroke is because of the body lipid oxidation which will make the blood vessel walls lose the elasticity. The tannic acid in the tea can effectively stop the formation of lipid peroxides and can thus lower the risk of stroke.
Polyphenols in tea can block the nitrosamine synthesis in the body and thus prevent the formation of tumors of the digestive system. Amines and nitrite are easily generated during our daily dining. At room temperature and under appropriate acid conditions, they can be easily converted into nitrosamines which can cause cancer. Cook rice using tea can effectively prevent the formation of nitrosamine and thus lower the risk of stomach and other gastrointestinal cancers.