We daily prepare two to three cups of green tea a day for my wife to take advantage of the antioxidents, catechins and polyphenols (particularly epigallocatechin gallate-3 known as EGCG) that suppress the growth of new blood vessels that support the growth of tumors (source: Anticancer by David Servan-Schreiber, MD, PhD and Life Over Cancer by Keith Block, MD). I’ve also previously posted at least one video also produced by Dr. Michael Greger on the anticancer properties of green tea.
Preparing tea the conventional way is a bit of a hassle. I have to measure out the water, heat it (and monitor it to make sure it doesn’t cook too long, evaporate and waste gas), steep the tea bag for about ten minutes, wait for the tea to cool off enough to drink it.
Plus it caused our gas (i.e. liquid propane) use to double and strain our already strained budget.
In this Video Dr. Michael Greger talks about a simpler, cheaper, more effective way to prepare green tea. It results in tea with less caffeine and better taste. Ingredient prep time only takes about a couple of minutes and the process (which takes a couple of hours waiting time) doesn’t use any gas or electricity (other than the pennies it costs to refrigerate it). To top it off, the levels of nutrients we’re trying to extract to help manage her cancer (i.e. catechins) is the same or, in the case of green tea’s cousin, white tea, even better.
Update: We have been using the strategy in this video for several weeks to make an entire pitcher of green tea each day. I also finely grate a few ounces of ginger for the anti-inflammatory properties in that spice. Chronic inflammation has been shown to encourage proliferation of some kinds of cancer.