Cooking rice with tea can prevent three diseases
The method of cooking rice with tea is very simple.
First soak 1 to 3 grams of tea, soak it with 500 to 1,000 grams of boiling water for 4 to 9 minutes, take a small piece of clean gauze, filter the tea to remove residue, and use it overnight (not suitable for overnight tea); then put the rice in the pot, Wash, then pour the tea into the rice cooker, make it about 3 cm higher than the rice noodles, cook and serve.
People generally like new rice because it has a clear rice flavor.
In fact, if you want to eat delicious rice, you don’t have to use new rice. You can use tea to cook rice to get color, aroma, and delicious food.
The most surprising thing is that the cooked rice in tea also has the benefits of getting tired, cleansing, eating and implanting diseases.
According to research by nutritionists, tea-cooked rice can suffer from 3 kinds of diseases.
Cardiovascular disease tea polyphenols are the main substances in tea, accounting for about 70% to 80% of water extracts.
Scientific experiments have proven that tea polyphenols can enhance the toxicity of microvessels and prevent microvascular wall rupture and bleeding.
Moreover, tea polyphenols can lower blood cholesterol and inhibit atherosclerosis.
Middle-aged and elderly people often eat tea and rice, which can soften blood vessels, reduce blood lipids, and suffer from cardiovascular disease.
One of the reasons for preventing strokes and strokes is the generation of peroxides in the human body, which causes the blood vessel wall to lose its elasticity. Tannin in tea has the effect of preventing the production of peroxides, so it can effectivelyPrevent stroke.
Tea polyphenols can prevent the synthesis of nitrosamines in the human body. Amine and nitrite are widely present in foods. They can easily produce carcinogens at a temperature of 37 ° C and appropriate acidity.Nitrosamines, and tea-cooked rice can effectively prevent the formation of nitrosamines, thereby achieving the purpose of digestive tract tumors.