depression. Green tea plantation Why is green tea so healthy? Green tea helps: o burn fat; o protects against heart disease; o lower blood pressure; o protect against diabetes; o prevent food poisoning; o prevent bad breath; o protect against cancer; o prevent arthritis; o improves your immunity; o protect against Alzheimer's disease; o fight allergies. The magic ingredients are polyphenols and epigallocatechin-3-gallate (EGCG). Polyphenols and epigallocatechin-3-gallate (EGCG) Phenols and polyphenols are compounds found naturally in plants. EGCG is a potent antioxidant that may have therapeutic applications in the treatment of many disorders. EGCG is the main subject of scientific study with regard to its potential health effects. Harmful Effects? The only negative side effect reported from drinking green tea is insomnia due to the fact that it contains caffeine. Green tea contains less caffeine than coffee: o
"cinnamon." I found Saigon cinnamon to be most e ective, with Cassia in close second place and Ceylon in much further third place. In terms of reducing glycemic response, I found the following, from largest to smallest e ect, effective: 1. Get freshly ground cinnamon or grind it yourself. If you, like me, have a bachelor-special spice rack that's three years old, toss it and get new raw materials. The polyphenols and active ingredients degrade over time and with air exposure. 2. Learn how to spot species. Unfortunately, U.S. packagers are not legally required to specify the type of cinnamon species on the label. Not sure which raw "cinnamon" sticks are Cassia? They will roll up from both sides, like a scroll. Ceylon will roll up from one side, as if you had rolled up a bathroom towel. Distinguishing powder is harder, as age plays a part, but Cassia
has several advantages: (a) it reduces formu- successively in different apparatus (e.g., lation costs; (b) it enhances meat products’ grinder, mixer, colloid mill) or simultane- potential health-beneficial properties by pro- ously in a unique chopper (Figure 7.2). viding not only dietary fiber but also other For hot emulsions, when a traditional bioactive components such as polyphenols or process is used, liver fragmentation and carotenoids; and (c) raw materials are not protein solubilization are first achieved considered as additives for labeling (Cofrades simultaneously, then poached fats are frag- et al. 2000; Cofrades et al. 2008). mented, and the emulsion is formed (Figure Fragmentation Mincer Cutter Protein
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