One of the Many Benefits of Green Tea

Originally published September 14 2005
Green tea targets some cancer stages better than pharmaceuticals
Researchers at the American Institute for Cancer Research recently found that green tea's active ingredient targets some stages of cancer better than current cancer drugs.
Increasingly, it seems, there's evidence that green tea is good for us, as well as pleasing to the taste.
Research presented at a recent American Institute for Cancer Research conference on food, nutrition and cancer explains that an active substance in green tea targets a specific stage in the cancer process more effectively than current cancer drugs do, the AICR says.
Whether or not you're fond of your cup of tea, green tea can be added to your diet in a variety of other ways.
Chefs in the United States have discovered a variety of ways to use tea in their recipes, from broths and marinades to sauces and desserts.
The following recipes developed by the AICR for the American home cook offer easy ways to use green tea in everyday dishes.
Place tea bags in a heatproof glass or ceramic container that holds more than 1 cup.
Bring 1 cup of water to a not-quite boil and remove from heat immediately.
(Water that has come to a boil should be cooled for about 1 minute before using.)
Allow refrigerated tea to come to room temperature before using.
Gradually add small amounts of the tea concentrate until the mixture is spreadable, as desired.
(Remaining concentrate can be diluted and reheated to make iced or hot tea for drinking, or stored, chilled, for another use.)
Transfer the tea-cream cheese mixture to a covered container and refrigerate for at least an hour to allow flavors to meld.
Bring mixture back to room temperature before using, either as a spread for toasted bagels or bread at breakfast; as a spread for crackers, sandwiches, or wraps; or as a dip for vegetable crudites and toasted tortilla chips.