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Milk Will Reduce The Benefit Of Tea ?

Consuming milk good for health, but many of the benefits of tea will be lost if mixed with milk.  A study in German showed that black tea soothing effect on arterial relaxation would loose if tea was contaminated by milk.

Tea is the most consumed beverage in the world, after water of course. Especially after reported that tea consumption will help reducing the chances of heart disease and cancer, the tea consumed in a broader range.

Stangl and his research team found that women who consumed half a liter of black tea has more flexible arteries than those who did not consume tea. Arterial relaxation proved to be concerned with the increased blood flow, caused by tea.

This condition will make heart disease can be reduced. (more…)

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Soyghurt the Fermented Soymilk

In addition to tempe, another product of fermented soybean is soyghurt. Soyghurt is almost the same as yoghurt, only that soyghurt made of soybean / soymilk while yoghurt is made of fermented milk. The main reason is because the soymilk is having a different kind of carbohydrate. For supporting the fermentation work / process, a sweetener that must be added to the soymilk first.

In markets today, there are two types soyghurt, one with ‘live bacteria’ or one of the already devastated Microbe and good for our digest system. Soyghurt will be best to be in the refrigerator or heat at 65′C

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Rosy Fruits The Best Lycopene Source

The word lycopene is probably quite familiar enough in our ears. I my self often find this word in commercial break for some beauty and health products, like how lycopene can help us out to have a brighter complexion and how lycopene support the detoxification process in human body.

But what is lycopene anyway, how can lycopene do all those things and where can we find lycopene ? well, I found the answers in some articles I read, and already make some short summary of it.

Lycopene is a red pigment, and this red pigment is abundantly found in rosy fruits. Some examples of those rosy fruits are tomatoes, watermelon, red guava, papaya and red bell paper. A research by Havard Medical School has found that consuming lycopene will lowering the risk of cancer and heart attack. Lycopene contributes a stronger antioxidant compared to vitamin C (Rui Hai Liu, Professor of Food Science, Cornell University).

A study which was revealed in 2002 also mentioned that the lycopene in tomatoes will have an increasing level by cooking. The lycopene level (cis-lycopene) could increase up to 35% after 30 minutes of cooking in 88 degree celcius. Proffessor Rui Hai Liu explained that the cis-lycopene increased because the heat during the cooking process was breaking down the tomatoes thick cell layers. Thus the hidden nutrient which is bound in the cell layers will be released.

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