The New Complete Book of Food

 The New Complete Book of Food

of the National Academy of Sciences, an “inordinate” consumption of tea might substantially

reduce the absorption of iron from foods. Tannins also interfere with the absorption of thia-

min (vitamin B 1 ) and vitamin B 12. Finally, tea contains oxalates that can bind calcium and

might contribute to the formation of calcium-oxalate kidney stones in people predisposed

to form stones.

Catechin Content of Various Teas

Tea/8-oz. serving Catechins

White tea 20.7 (estimate)*

Green tea 6.9 mg

Oolong (na)

Black tea 3.5 mg

*Based on the theory that white tea has three times as much as green tea.

Sources: http://www.stashtea.com/caffeine.htm

The Most Nutritious Way to Serve This Food

With milk. Milk protein (casein) binds and inactivates tannins.

Diets That May Restrict or Exclude This Food

Bland diet

Low-oxalate diet (for people who form calcium-oxalate kidney stones)

Buying This Food

Look for: Tightly sealed packages. Tea loses flavor and freshness when it is exposed to air,

moisture, or light.

Storing This Food

Store tea in a cool, dark cabinet in an air- and moistureproof container, preferably a glass jar.

Preparing This Food

When brewing tea, always start with an absolutely clean glass, china, or enamel pot and,

if possible, soft, mineral-free water. The tannins in tea leaves react with metals and min-