Is EGCG a Life Saver?

Its common knowledge tea has many health benefits. The main reason for these benefits is an antioxidant with a long name.

Antioxidants in tea called catechins cleanse free radicals from our bodies that can damage DNA and contribute to cancer, blood clots, and atherosclerosis (heart disease). Grapes and berries, red wine, and dark chocolate also have potent antioxidants. However, the unique catechin found in tea is called epigallocatechin-3-gallate, more easily referred to as EGCG.

EGCG antioxidants protect against the negative effects of UV rays, pollution, smoking, the aging process and some cancerous tumors.  EGCG may be beneficial to heart and circulatory health. Studies have also shown EGCG stimulates thermogenesis, a process that is central to weight loss.

Diners Drinking More Tea and Coffee

Technomic Inc., Chicago, August 16, 2011, PR Newswire – Of consumers recently surveyed, 60 percent reported drinking regular hot coffee or tea within the last month, second only to the 62 percent of consumers who had a non-diet carbonated soft drink during the same time period.

Interesting findings include:

  • 10% of consumers are making more purchases of iced tea by the cup or glass than they did two years ago.
  • Green tea, healthful and antioxidant-rich, is of interest to nearly three out of four consumers (73 percent), making it the most appealing flavor for hot or iced tea.
  •  With the exception of frozen/blended coffee drinks, all other types of coffee and tea drinks have steadily increased in price since 2008. Offered for an average price of $2.25 in 2008, regular coffee now sells for an average of $2.36. Similarly, tea/iced tea products have seen their prices go up, increasing from an average of $2.40 in 2008 to $2.57 two years later.

Hawaii Regional Cuisine

Photo by Steve Minkowski

23 years ago, fine dining in Hawaii meant going out for steak and lobster.  Tea was by colors… green or black.  Roy’s Restaurant opened in the culinary boondocks of Hawaii Kai.  And a movement was started.  Professionally, it’s been a privilege to grow up in the era of Hawaiian Regional Cuisine.  I have learned from and been sharpened by some of the finest Chefs, Food & Beverage Directors, Sommeliers and food writers.  Collectivley, HRC changed the way we look at food that’s raised, farmed and foraged in the Islands.  The following is taken from a press release by the Hawaii Restaurant Association.

In August 1991, twelve of Hawaii’s most talented chefs from across the Islands gathered on Maui and pioneered a new culinary concept: “Hawaii Regional Cuisine.” The premise was to elevate the culinary experience in Hawaii by featuring the foods of Hawaii’s land and sea into each of the chef’s own distinctive styles of cooking, resulting in exciting, creative presentations and delectable dining experiences . Both collaboratively and individually, they put Hawaii on the international culinary map and inspired-and mentored-generations of talented chefs. The founders of the movement, which include Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson, Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong, and Roy Yamaguchi, ultimately contributed to a local and regional food movement that continues to gain traction throughout the world. (Hawaii Restaurant Association)