HEALTHY, POSITIVE, HAPPY

Heeyy everybody.. Welcome back to my bloogg. Today I will share something connected (well, a lil bit) with my last post. Can you guess it? YESS it is about vitamin c. Why vitamin c is connected with tannin in tea? Let’s find out here. So vitamin c, also known as ascorbic acid, in general is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. Free radicals are compounds formed when our bodies convert the food we eat into energy. So what’s the relation between vitamin c and iron? Before we go to their “relationship”, let’s talk about iron. Iron is found in food in two forms, heme and non-heme iron. Heme iron, which makes up 40 percent of the iron in meat, poultry, and fish, is well absorbed. Non-heme iron, 60 percent of the iron in animal tissue and all the iron in plants (fruits, vegetables, grains, nuts) is less well absorbed. As we know now that tannin inhibit the absorbtion of i...

Nowadays, tea is really popular among teens and adults. Well, nice smell, nice taste and nice feeling afterward are probably the reasons to make tea as a morning routine. But, do you know what makes you shouldn’t drink tea TOO MUCH? Let’s find out the reason here. Tea contains caffeine also tannin and theanine, which are calming. The presence of these chemical compounds together in tea allows you to control its effect. When boiling water is poured onto the tea leaves, in the first two minutes all the caffeine is drawn out.  Psst, the best temperature to consume coffee and tea is 80-95 degrees Celsius because Tannin in tea can not be absorbed by the body and stick in the liver if it consumed in cold temperatures.  Back to the tea, tannin which contained by tea can inhibit the iron absorption in our body, that means it can lead to anemia if you consume TOO MUCH tea. To avoid this, will be better if you consume tea  at least 2-3 hours before or after breakfast, lunch ...