Exploring some research into the antioxidant activities of different teas.
As you probably know very well, kombucha is made from a base of sugary tea.
In the articles I’ve already covered on this site we’ve discovered that the number and strength of antioxidants in kombucha is greater than what is found in the normal tea, and we also know that green tea kombucha has a higher level of antioxidant activity than black tea kombucha.
Drinking kombucha could improve your heart risk factors, and increase the odds of full recovery from a heart attack
Did you know that drinking kombucha could help protect against heart attack?
Well, now you do. 🙂
Today’s research article demonstrates that, in rats at least, a daily dose of kombucha leads to higher HDL cholesterol (the good kind), lower triglycerides, and a better outcome if a heart attack does happen.
Wrapping my head around the ins and outs of this week’s paper has taken me a bit more time than usual. There is a lot going on here, but come along with me and we’ll go on a journey of discovery together. If anything still isn’t completely clear, please leave a comment and I’ll have a go at re-wording or explaining things.
This is a paper where the initial results look awesome, but on closer inspection need to be treated with care.