Thomas Edison once said, “The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease.” In the early 20th century, Dr. Otto H. Warburg proved that all forms of cancer have two basic conditions: high acidity and oxygen deficiency. He believed that the root cause of cancer is oxygen deficiency because he discovered that cancer cells are anaerobic (do not breathe oxygen) and cannot survive in the presence of oxygen, as found in an alkaline state.
But oxygen is a double-edged sword. Oxygen needs to be balanced in the body, otherwise it would oxidize the metal our cells and cause them to decay. Enter the antioxidant. We have currently discovered over 100 antioxidants. Some of the most well known are vitamins A and C (found in your brightly colored fruits and vegetables), and vitamin E and selenium (found in eggs, almonds, and cold water fish suchas salmon and sardines).
Recent studies have shown that green and black tea contains an average of ten times the antioxidants of fruits and vegetables. Green tea, black tea, oolong tea — they all come from the same tea plant, Camellia sinensis. The processing of the leaves depends on the type of tea. The green teas are going to be more alkaline forming in the body where as the blacker teas will be more acidic. Senior researcher for the Institute for Cancer Prevention, John Weisburger, PhD, was the first American researcher to show that tea modifies the body’s metabolism so that it can more effectively detoxify harmful toxins and chemicals.
Thearubigins, epicatechins, and catechins are among the green and black tea antioxidants listed in a USDA chart. Herbal teas may also contain antioxidants but very little is known about them. The research studies that Dr. Weisburger have repeatedly shown that both green and black tea blocks DNA damage associated with tobacco smoke and other toxic chemicals. In animal studies, tea-drinking rats were shown to have lower rates of cancer.
The detoxifying effectsof tea consumption helps to protect the body from free radicals. Tea-drinking populations such as China and Japan have much lower rates of heart disease and cancer than the American, coffee-drinking population. Even Starbucks is expanding its tea menu. So, throw out the coffee beans and boost your immune system with antioxidant-rich tea. Hot tea with almond milk and Stevia is a favorite on a cold morning and for warmer weather, I enjoy iced tea with lemon juice and Stevia. Not only does it taste good, it’s so good for you.
About the Author
Jason Lincoln Jeffers is a WellnessCoach and Spiritual Life Coach who founded Sunlighten and co-founded SunlightDaySpa; two holistic wellness companies dedicated to infrared radiant heat therapy, sound therapy, and massage therapy. His Wellness Coaching and Spiritual Life Coaching practice embraces infrared sauna purification, upper cervical care, and adhering to an alkaline-forming, nutrient-dense, anti-oxidant rich, ketogenic diet.