People generally prefer new rice because it has a pure and mellow rice fragrance. In fact, to get fragrant and delicious rice, you don't necessarily have to use new rice; you can use tea water to cook the rice to achieve a meal that is excellent in color, aroma, and taste. Most remarkably, cooking rice with tea water also has the benefits of reducing greasiness, freshening the breath, aiding digestion, and preventing diseases.
According to nutrition research, regularly eating rice cooked with tea water can help prevent three diseases.
Preventing Cardiovascular Diseases Tea polyphenols are the main substance in tea, accounting for about 70% to 80% of the water extract. Scientific experiments have proven that tea polyphenols can enhance the elasticity of capillaries and prevent the rupture of capillary walls, which can cause bleeding. Moreover, tea polyphenols can lower blood cholesterol and inhibit atherosclerosis. Middle-aged and elderly people who often eat rice cooked with tea water can soften their blood vessels, lower blood lipids, and prevent cardiovascular diseases.
Preventing Stroke One of the causes of stroke is the formation of lipid peroxides in the human body, which causes the blood vessel walls to lose their elasticity. The tannic acid in tea water has the effect of inhibiting the formation of lipid peroxides, thus effectively preventing stroke.
Anti-cancer Effects Tea polyphenols can block the synthesis of nitrosamines in the human body. Amines and nitrites are widely present in food. At a temperature of 37°C and with appropriate acidity, they can easily form nitrosamines, which are carcinogenic. Cooking rice with tea water can effectively prevent the formation of nitrosamines, thereby achieving the goal of preventing and treating digestive tract tumors.