Green tea is really a "miraculous" herb and although it has been known for centuries that is beneficial for our health, scientists had not investigated extensively its healing properties until recently. Rich in polyphenols and antioxidants, such as Epigallocatechin (EGCG), green tea helps our cells to fight oxygen-free radicals that cause many severe diseases. Scientific studies have proved green tea to lowering cholesterol and general inflammation in patients with Crown’s disease and irritable bowel syndrome.
However, a more recent study, published in the American Journal of Pathology, has shown that a diet rich in iron sources could reduce significantly or even cancel the health benefits of green tea. If we consume green tea and food rich in iron, such as red meat, at the same time, the herb’s main antioxidant substance, EGCG, will be bounded to the iron. Thus, green tea will no longer act as an antioxidant. Furthermore, it is likely that, if we continue this nutrition habit every day, we gain anemia due to the low iron levels in our blood.