Adding 2-3 teaspoons of citrus (lemon, lime, or grapefruit) into a cup of green tea can increase the stability of catechins (antioxidant prevention of cancer, stroke , and heart disease) in an amount sufficient to digest up to five times. Cathecins present in almost all types of tea, but because this component is not stable in non-acidic environments, such as in digestion, which can be absorbed by the body usually less than 20 percent.
Interested to try? Enter one bag teabag into a cup of boiling water for 3-5 minutes before adding lemon juice to ensure higher levels of antioxidants.
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