<<Disclaimer: Verify this information before applying it to your situation.>>
I have heard from several sources that celiacs have been known to
react to decaffeinated coffee or tea, not because they contain gluten,
but due to the chemicals sometimes used to extract the caffeine. As we
all know, we have very sensitive digestions.
Over the last few days I have attended meetings where the only tea
they offered consisted of cheap varieties, to wit, White Rose and
Bromley's decaffeinated tea. Sure enough, my insides began to show
their disapproval.
I happen to be a tea drinker, even more now that all sorts of
studies are being done on the anti-oxidant properties of green and
black tea. The problem is that I am becoming more and more sensitive
to caffeine, so that after 3 p.m. I stick to decaffeinated varieties.
Coffee and tea can be decaffeinated two ways, either with
chemicals (iffy, for celiacs) or through what is known as the water
process. Lipton reports that it uses the water process, so from now I
will carry tea bags with me, Twinings' Darjeeling and English
Breakfast for those awful morning meetings where I can barely stay
awake, and Lipton decaffeinated and green tea for the afternoon.
As for White Rose and Bromley tea - bah!
Below is the information I got from Lipton.
regards to all,
Mary in New York
Lipton:
> Just for your information, at the present time we do not make a
> decaffeinated green tea.
>
> Because we want consumers to experience the maximum flavor from the
> choicest blend of teas in our product, we have chosen to use a
> natural decaffeination process. This process uses only pure,
> sparkling spring water and effervescence like that found in mineral
> water and club soda.
>
> Natural bubbles gently wash caffeine out of tea so that no residue
> remains after the process. Because Lipton does not use chemicals
> that remove flavor along with caffeine, more 'brisk' flavor remains
> in the tea. The process results in tea that contains less than 5
> milligrams of caffeine per cup (as compared with 35-40 milligrams
> for regular tea).
>
> Pure spring water is used to wet the leaves and provide the desired
> moisture level. Caffeine migrates to the surface of the wet leaves.
> Naturally occurring carbon dioxide is used in combination with high
> pressure and high temperature to remove the caffeine. This method
> leaves more flavor compounds in tea and produces no residue.
>
> During the decaffeination process there is a very slight loss of
> anti-oxidants.
>
> Tea is a refreshing, all-natural product. In addition, tea is:
> - Calorie-free -- according to U.S. Food and Drug
> Administration standards (less than 2 calories per cup)
> - Sodium-free (less than 5 mg per serving)
> - Sugar-free (less than 0.5 g carbohydrate per serving)
> - Fat-free
> - Non-carbonated
> - Tea (black, green or oolong) contains approximately half the
> caffeine of coffee
>
> Since people began drinking tea thousands of years ago, there has
> been a great interest in its potential therapeutic benefits. Tea
> drinking can be part of an overall program for good health:
>
> - Evidence is emerging that associates tea drinking with a
> healthy lifestyle
> - People who drink tea tend to smoke less, eat more fruits and
> vegetables and lead more active lives compared to people who do
> not drink tea
> - A healthful lifestyle includes a low fat diet rich in fruits,
> vegetables and grains, along with exercise several times per
> week (after consultation with your doctor)
>
> The primary components under study in both black and green
> tea are flavonoids, which are types of antioxidants. Currently
> there is no proof of a direct correlation between consumption of
> tea and disease prevention, or between antioxidants and disease
> prevention, and much more study is needed before reliable
> conclusions can be drawn. However, some preliminary findings are
> encouraging and scientists continue to pursue this area of
> research.
>
> Preliminary studies have consistently found that tumors and
> cancer of the skin, esophagus, lung, stomach and colon are
> inhibited by giving laboratory animals tea as their drinking water.
> Early, preliminary studies show that tea drinking may also protect
> skin from damage and inflammation caused by ultraviolet light, the
> dangerous part of sun light. Chronic damage by ultraviolet light
> can lead to skin cancer. Tea drinking may be linked with a
> decreased risk of heart attack and stroke in some populations.
> Preliminary studies suggest that the protective effects of tea are
> due to its ability to prevent blocking of narrowed blood vessels
> and its antioxidant properties.
>
> To date, most studies have involved green tea, but many studies
> looking at tea's potential health benefits are now focusing on
> black tea. Research comparing green and black tea shows that both
> types provide similar beneficial effects. More research has
> historically focused on green tea for several reasons:
> - Researchers in Asia were the first to begin studying the health
> benefits of tea, and green tea is the main type of tea drunk in
> Asia
> - The specific type of antioxidants found in green tea (called
> catechins) are easier to isolate and measure than the
> antioxidants in black tea, which are more complex. The
> measurement tools for green tea have been developed, and
> researchers are working on developing similar tools for
> measuring the effects of black tea.
> - While emerging research is promising, additional studies,
> particularly controlled human studies, for both green and black
> tea must be completed before researchers are more certain of
> tea's specific contributions to health and its role in a
> healthy diet.
>
> Thanks for your interest!
> Your friends at Lipton
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