Tea is one of the most consumed beverages worldwide, ranging from classic infusions to enjoy an afternoon with family, green tea for fat burning or red tea for weight loss, to refreshing iced teas as a healthy summer drink.
But beware, keep in mind that adding milk to tea may not be the best option...
This infusion originated in China. 2,000 years ago, the Chinese learned to use heat and pressing to extract flavors and colors from the leaves of the tea plant, Camellia sinensis. Gradually, the technique evolved and became popular, so much so that in the 17th century it was exported to Europe and Russia, with great success.
Adding milk to tea may not be the best option
There are reasons why it is important not to mix these two beverages, and here we explain them.
Antioxidants
Tea has two relevant compounds: caffeine and polyphenols. The latter are the plant chemicals that give these infusions their flavor and aroma, but above all, they have many health benefits.
Polyphenols or flavonoids act as antioxidants, which control the damaging effects of free radicals in the body. This not only prevents premature aging but also reduces the risk of diseases.
What happens when you add milk?
The protein in milk can reduce the antioxidant capacity of tea. This is because flavonoids are “deactivated” when they bind to proteins, explains the Harvard T.H. Chan School of Public Health.
The reduction in tea's antioxidant capacity occurs even with skim or semi-skimmed milk.
Drinking tea with milk does not make this infusion a beverage that harms your health, although the substances that offer multiple benefits would be reduced.
If you are a fan of tea with milk, it might be time to stop, but in any case, it is important to emphasize that drinking these two beverages together is not bad or harmful, it simply reduces the benefits that tea can provide to your body and, consequently, milk.