Green tea- a healthy cooking ingredient
Regular consumption of green tea is associated with lower risk of many different cancers.
13/09/05 Research presented at a recent American Institute for Cancer Research conference on food, nutrition and cancer explains that an active substance in green tea targets a specific stage in the cancer process more effectively than current cancer drugs do, the AICR says.
The AICR also points out that studies conducted in Asia, where green tea consumption is widespread, have found that regular consumption of green tea is associated with a lower risk of many different cancers.
In China, green tea is used in many types of cooking, the AICR says. In making stir-fries, the home cook will often toss some loose green tea leaves into a wok and toast them lightly before adding other ingredients.In Japan, green tea is most commonly found in commercial products, although a popular type of soup made with green tea, ochazuke, is made at home. It's often served at the end of a meal or as a late-night snack, and many Japanese view it the way Americans think of homemade chicken soup - as a combination comfort food and cure-all.
Commercial Japanese foods that use green tea include little cake-like desserts, typically served at an afternoon tea break, as well as ice cream, gum, candy and even bread. Chefs in the United States have discovered a variety of ways to use tea in their recipes, from broths and marinades to sauces and desserts.
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