Overcooked tea loses health benefits

Nutritionists say excessive boiling destroys antioxidants

ISLAMABAD:

Nutritionists have advised tea enthusiasts to avoid overcooking their brew, warning that excessive boiling strips tea of its vital antioxidants and significantly reduces its medicinal properties.

Instead, they recommended jaggery (gur) tea as a healthier alternative that preserves these benefits while offering a richer and more wholesome flavour—ensuring that tea remains both a comforting ritual and a nourishing beverage.

Speaking to a local news channel, nutritionist Dr Zubala Yasir Lutfi explained that many people habitually overcook tea and kehwa, a practice that ultimately undermines their health value. She noted that prolonged brewing not only destroys antioxidants but also diminishes tea's medicinal qualities, thereby lowering its overall nutritional worth.

Dr Lutfi added that this habit is particularly concerning when tea is consumed after meals, as it can hinder the absorption of essential nutrients, including iron. Regular consumption of overcooked tea, she warned, may impair the body's ability to fully absorb nutrients from food, potentially leading to deficiencies over time.

She stressed that the issue is especially serious for individuals with low iron levels, as the tannins present in tea can bind with iron and inhibit its absorption, adversely affecting overall health and energy levels.

To mitigate these effects, Dr Lutfi recommended switching to jaggery tea, which not only retains more of tea's natural health benefits but also helps enhance iron absorption.

With its natural sweetness and rich taste, jaggery tea preserves antioxidants while providing additional nutritional advantages, offering a simple yet effective way to uphold the tradition of tea-drinking while promoting better health.