In China, it is widely stated that green tea is a source of Vitamin C. Since Vitamin C is destroyed by heat we are left with the question, is this belief valid? According to Kit Chow and Ione Kramer in the book, All the Tea in China, there was research done in China on the medicinal properties of teas. "Heat destruction does occur, but not in tea (green tea). Something, as yet undetermined, apparently helps stabilize Vitamin C." Could it be because green tea contains powerful antioxidants called polyphenols?
As for black tea, authorities have long believed that almost all its Vitamin C is destroyed during fermentation. I have witnessed black tea drinkers accumulate high levels of the toxic mineral cadmium when doing mineral analysis in my clinical practice. While traveling in Asia, I visited a tea plantation. Immediately upon entering the building where the black tea is fermented, I became nauseated from the odor released from the fermentation process. I havenít been nauseated by anything since then or for as many years as I can remember before that. I do not recommend black tea.Lots more information on this topic in the book, Raw Foods Bible.
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