Normally, we all use filtered water to wash rice and cook rice. But in fact, there is another very nutritious and recommended way to cook rice, which is to cook rice with green tea water.

Benefits of using tea water to cook rice

1. Prevent and treat cardiovascular diseases

Green tea water has the effect of removing grease, cleaning the mouth, dissolving food, and making it easier to digest. In addition, tea water contains up to 70 – 80% polyphenols extract, research shows that this substance in tea can enhance the recovery ability of micro-blood vessels, prevent capillary rupture and bleeding.

Amines and nitrites are abundant in food, and they are easy to produce carcinogenic nitrosamines. Polyphenols in tea can prevent the synthesis of nitrosamines in the human body, thus achieving the purpose of preventing and treating gastrointestinal cancers.

3. Preventing stroke, anti-aging

Tannic acid in tea and rice is a type of polyphenol that can inhibit the formation of oxidized lipids and eliminate active enzymes, thereby helping blood vessels to be elastic, preventing the risk of stroke and anti-aging.

4. Protecting teeth and preventing tooth decay

Fluoride in tea has the effect of whitening and cleaning teeth. Cooking rice with a certain amount of tea water can increase the toughness and acid resistance of teeth, and prevent the occurrence of tooth decay.

5. Aids digestion

Tea can dissolve fat in food, and the phenol in tea helps promote the production of digestive enzymes. Therefore, people with indigestion can use green tea to cook rice to improve digestion.

6. Reduce blood sugar

The polysaccharides in tea can reduce the production of gluconeogenesis and glycogen by enhancing the body’s antioxidant function, enhancing the activity of the liver’s glucokinase enzyme, thereby reducing fasting blood sugar.

7. Tea-cooked rice reduces blood fat

Tea-cooked rice is rich in statins, which have the effect of preventing lipid peroxidation, can reduce the level of low-density lipoprotein, bad cholesterol and triglycerides in human blood, thereby effectively reducing blood fat.