gastrointestinal

Green tea lowers blood

The properties of green tea: lowers blood pressure or increases

Content:

People suffering from such diseases as hypertension forced to maintain blood pressure in the help of pharmaceutical drugs. And their frequent reception, as it is known, affects the stomach and gastrointestinal function in General. To avoid possible complications is possible if instead of pills every day to drink tea that lower and normalize blood pressure? But what . Black or green tea lowers blood pressure? And how much should be consumed?

Green tea for hypertension

Scientists still argue about the effects of green tea on BP. Some argue that it is able to reduce it, while others believe that such an assertion is fundamentally wrong. So how this tool affects the cardiovascular system?

Years of research, European scientists have shown that due to contained in this drink is catechin, he is able to gently reduce pressure, eliminate tinnitus and headache, which Continue reading

Green tea

Recipes

Green tea for quite some time was used only as a medicinal drink, but his fame and fairly widely adopted it much later.

Green tea is one of the oldest beverages in the world, but in Europe he appeared only in the seventeenth century. In

our time, almost all people prefer the natural sources of health, the popularity of green tea, this useful drink every year only increases.

Ongoing research in most cases show the benefits of green tea. But this is true only as long if a person uses no more than 3 cups of green tea throughout the day. If the number Ipatovo more harm from it outweigh the benefits!

So what is concluded, the harm to the green tea?

Green tea is in academic circles worldwide recognized medicine. He is very good Continue reading

Ginger tea, health benefits

Ginger is a plant that came to us from India and Asia several hundred years ago. The medicinal properties of its roots (this is the part that contains the maximum amount of essential oils used for food) make the ginger not only the original spice or flavoring agent to the dish or the drink,

but also a real partner in the fight against many ailments. In cooking, the plant has a wide application range: it is added to various sauces and seasonings to get a sharp, rich taste. It is curious that ginger has the same pronounced antibacterial and antimicrobial action, like garlic, but lacks a sharp and peculiar smell, which is so difficult to kill. It is a storehouse of iron, zinc, phosphorus, magnesium, calcium and sodium, and vitamins A, b and C.

Long ago in Tibet used the infusion Continue reading

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