If you’re trying to quit coffee in order to decrease the toxic load on your liver, consider switching to green tea, which may benefit your health in many ways.
Green tea and black tea are both from the same plant, Camellia sinensis. Green tea is made by lightly steaming the leaf shortly after it is picked, whereas black tea is fermented, which decreases the healing properties of the plant.
Green tea contains compounds called polyphenols, natural antioxidants that provide powerful protective effects. Dr. Matsen states in his book, Eating Alive II: “Its leaf contains 25 percent medicinal bioflavonoids—such as quercetin, myricetin, and rutin—which activate both of your glutathione enzymes giving a degree of anti-cancer protection. It also contains catechins, which can neutralize toxic epoxides before they can bind to your DNA. Camellia sinensis can also knock out lipid peroxides and toxic nitrosamine compounds formed from nitrate preservatives.” In addition to its anti-cancer and anti-inflammatory effects, green tea has also been found to aid in fat loss.
Green tea is lower in caffeine compared to coffee: 3 cups has about the same amount of caffeine as 1 cup of regular coffee. And the bonus is that green tea contains L-theanine, which inhibits the side effects of caffeine and has a non-drowsy, calming effect on the body. In addition to reducing anxiety and stress, L-theanine has also been shown to support the immune system, lower cholesterol levels, and improve concentration and learning.
See this month’s recipe to make Chai Tea using green tea instead of black.