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Green Tea’s Ability to Increase Antibiotic Effectiveness

Green Tea Benefits – A Big Boost in Antibiotic Effectiveness

As more people become increasingly concerned with their health and nutrition, many herb and home remedy products are drawing heightened consumer attention. Shoppers are becoming much more conscious of natural ingredient products as opposed to those containing synthetics, unhealthy preservatives, and non-organic ingredients.

One specific natural product that is growing quickly in popularity is green tea. In the past few years, green tea has undergone many medical and scientific studies to determine if the health benefits associated with its use are substantiated.

One fairly recent discovered benefit of green tea is its incredible ability to increase antibiotic effectiveness in fighting bacteria and some drug-resistant strains of infection.

In March 2008, Egyptian researchers discovered that green tea increased antibiotic performance by as much as 300% in fighting bacteria and drug-resistant infections.

Dr. Mervat Kassem from the Faculty of Pharmacy at Alexandria University reported that green tea was tested along with antibiotic medications against 28 disease causing bacteria in two different classes. In every case, the bacteria-killing effectiveness of the antibiotics was increased.

Drinking green tea in conjunction with antibiotics showed in nearly every case to improve the benefits and power of the medication’s ability to fight bacteria and infection as opposed to taking the antibiotics alone.

Cephalosporin, an important antibiotic in the treatment of resistant bacteria strains, showed a 20% increase in its fighting ability when used in conjunction with green tea, increasing the bacteria’s vulnerability and decreasing its resistance factor.

The studies reflected that large concentrations of green tea were not required; even low concentration levels successfully produced increased infection fighting power.

Drug resistant infection strains undergo cell transformations in response to antibiotics, causing the medications to become increasingly more ineffective in their ability to combat these mutations.

Dr. Kassem concluded that scientists and researchers must direct their attention to the natural products available in our world and conduct further research into organic compounds in our fight against disease and harmful organisms, especially the drug resistant strains.

New studies indicate that the green tea leaves themselves, not just the steeped and brewed liquid by-product, offer beneficial health advantages as well. Dietary supplements are available in capsule form, but the green tea leaves in their natural state are highly preferred because of the EGCG (a form of catechin) compound’s properties.

Green tea is not the only tea derived from the Camellia sinensis plant. Other varieties include oolong and black tea. The reason why green tea contributes more health benefits is due to the way the leaves are processed.

The EGCG compound in black and oolong teas is converted because the tea leaves are fermented further than the green tea leaves. This fermentation process breaks down the EGCG.

Based on this research, it stands to reason that if green tea can “join hands” with antibiotic medications to help fight disease, the natural immune system in the human body will benefit from its bacteria fighting enhancement as well.

Some avid green tea enthusiasts have found some truly inventive and tasty ways to use the tea leaves besides steeping a cup of brewed tea; edible leaves contain the best levels of compounds for maximizing health benefits. Here are just a few methods of use:

* Thanksgiving turkey stuffing blend
* Chewing and ingesting the leaves and buds that fall into the tea when brewing (reported in actual user studies to be tasty and comforting)
* Using the leaves in salads
* Simply chewing and ingesting the leaves after steeping tea
* Adding to blended smoothies and shakes
* Served atop grilled fish
* Atop shrimp dishes, using a brewed portion as a cooking sauce
* Homemade crackers
* Cheese spreads (great on the crackers listed above)

When you stop and think about it, green tea is simply a by-product of the leaves themselves, diluted in the water. The main bulk of beneficial compounds and nutrients are native to the leaves themselves. The brewed tea has plenty of health benefits of its own, but the leaves are surely packing some powerful infection-fighting punch.

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[audio:http://www.eatgreentea.com/wp-content/uploads/2010/05/Green-Tea-Antibacterial-Effects_audio-2.mp3|titles=Green Tea’s Ability to Increases ]


We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”