Perhaps there is no other drink as familiar to everyone as tea. Our compatriots have been drinking black tea for more than 300 years; green tea came into fashion not so long ago. But do we have a true idea about this drink? And do our ideas relate to real tea, because lately bagged tea has become increasingly popular in Western countries. Perhaps our country is one of those few where people still prefer not to be lazy and brew real loose leaf tea. Today we will talk about the benefits of high-quality loose leaf tea.
Does tea ruin your teeth?
Many are sure that tea spoils both the teeth themselves and their color.
But experts say that everything happens just the opposite if you drink real tea. It protects teeth from caries, since 1 liter of black tea (that's 6 cups) contains about 1 mg of fluoride. In addition to fluoride, tea contains tannin, which protects tooth enamel from the effects of acids contained in food. As for the color of teeth, yellowness on the enamel appears from tea bags to which dyes are added. Real loose leaf tea will not turn your teeth yellow.
Does tea make you lose weight?
Anyone involved in fitness or dieting is advised to drink green tea. It is believed that the reason for weight loss lies in the low calorie content of tea.
In fact, experts advise drinking green tea for the following reasons.
Three cups of this tea a day accelerates metabolism in the body by 3%. And as a result, we get natural weight loss.
Green tea expands skin pores, increases sweating, and promotes the removal of toxins. Drinking a cup of green tea before training will not only help you lose weight, but also cleanse your body.
Is tea good for pregnant women?
Doctors warn that during pregnancy it is better for expectant mothers to give up coffee and replace it with tea, juice, compote, and mineral water.
It turns out that pregnant women also need to be very careful with tea. Caffeine, which is no less in tea than in coffee, stimulates the development of the fetus, but at the same time has a negative effect on it. Japanese scientists have found that an expectant mother, drinking up to five cups of strong tea per day during pregnancy, risks giving birth to an underweight baby.
Does the samovar need “Baba”?
You can still buy a special “baba” in stores, which is used to cover the teapot to allow the tea to brew.
If you want to preserve maximum nutrients in the drink, you can cover the kettle with a towel for a short time so that the aroma does not escape from under the lid and from the spout. But if the process of drinking tea is more important to you, and the benefits of it are of secondary importance, feel free to use a “samovar baba”, it will help the tea brew faster and keep it hot longer.
When we brew tea directly in a cup, the thought often comes to mind: “Ugh! There is some dirty foam on the tea. The tea leaves are probably full of dust.” 
But everything is the other way around. An unattractive yellow-brown foam must appear on the surface of properly brewed tea. You cannot remove this foam; you must carefully stir it with a spoon, because it contains the tea aroma. If the foam on the tea is white, it means that the brewing water did not boil. The complete absence of foam indicates low quality tea.
Is hot tea a cure for colds?
Since childhood, we have all been sure that there is no better remedy for a cold than hot, strong tea with raspberry jam or honey.
But British pharmacologists recently discovered that at high temperatures it is better to drink tea warm and not very strong. Strong hot tea contains a lot of theophylline, which increases body temperature.
The tea contains caffeine, which tones, and theanine, which promotes relaxation. That is why, according to scientists, tea has the effect that we expect from it at this particular moment.
At work we need to cheer up, and at home we need to relax and unwind. In both cases, tea is a great helper.
We are already accustomed to tea in bags, but it turns out that tea also exists in capsules. It is produced for those who do not like tea, but want to benefit from it for their health.
What do the Chinese know about tea?
Since they have been growing and drinking tea for more than five thousand years, during this time they have come up with many subtleties of preparing and drinking this wonderful drink and even established...
Nine prohibitions
Do not drink tea on an empty stomach,
-Do not drink scalding hot tea, it has a bad effect on the throat, esophagus and stomach, causing diseases of these organs.
-Don't drink iced tea.
-Do not drink strong tea at night, it can cause insomnia and headaches.
-Do not take medications with tea; their effect is reduced or completely destroyed.
-The break between food and tea should be at least 20 minutes.
-Do not drink overstayed tea (brewed more than 30 minutes ago), as oxidation processes begin in it, “killing” all the beneficial substances.
The tea turns into colored water.
-Do not brew tea twice: the first infusion extracts 50% of the nutrients from the tea, the second - 30%, the third - 10%.
-Do not overuse quantity. Do not drink more than 4-5 cups of strong tea per day. Several cups of strong green tea drunk in a row can cause tea intoxication, which is very harmful to health.
About tea tasting...
The quality of tea can be determined...
…By the look
The stronger the green tea is rolled, the higher its extract content. The most rich and aromatic infusion is obtained from tea from the gunpowder (“gunpowder”) and “pearl” series.
Tea should have a natural green color; any darkening is evidence of defective production or improper storage.
If the tea becomes cloudy as it cools (no matter whether it is black or green), then it is a high quality tea. When heated or diluted with boiling water I it becomes transparent again.
...Tastes
Take a sip of freshly brewed tea (steeped for 5 minutes), hold a little in your mouth, then swallow and listen to the aftertaste (it appears after 1-2 minutes).
If bitterness dominates in brewed Wu tea or in the aftertaste, there will be no health benefits from such tea.
If the tea is slightly bitter, but in the aftertaste the bitterness turns into a feeling of slight sweetness, then the tea is rich in L-theanine. It is this substance that is an indicator of the health benefits of tea (most of all it is found in Chinese tea).
If the aftertaste is aromatic, refreshing, fragrant, then the tea contains many natural beneficial ingredients.
We were talking about “pure” tea, without flavorings. Essential oils used to flavor tea are not always healthy. They are added only to low-grade tea. In the process of aroma-tisapia, catechins and L-theanines are destroyed - the most beneficial thing in tea.
Tea pillow
The Chinese do not throw away the spent green tea; they dry it in the sun and stuff their pillows with it. The faint aroma of tea helps to get a good night's sleep, relieve fatigue and nervous tension. The action of the pillow lasts for approximately three months. During this time, you can collect enough dried tea leaves for a new filling.
Home spa
For us, tea is, first and foremost, a delicious drink. But it can also be used for cosmetic purposes.
For beauty and rejuvenation
Tea is one of the best natural antioxidants, it is 100 times better at fighting free radicals than vitamin C, and rejuvenates cells, slowing down the aging process, 18 times more effective than vitamin E.
Pour boiling water over the spent green tea again, let it cool, add a little salt, pour into ice cube trays and freeze. Tea ice will give the skin freshness and tone, remove signs of fatigue and swelling.
Dilute infused black tea until yellow and use it to remove foundation and powder, to dry out blackheads, acne, and comedones.
Tea grounds left in the teapot will help with bags under the eyes and swollen eyelids. Mix it with sour cream and apply on your eyelids for 5-10 minutes.
Bath and tea baths
This is a worthy replacement for expensive salon SPA treatments.
Brew 2 dessert spoons of black (remember, it can slightly stain the skin and leave a dark residue on the bath) or green tea with a glass of boiling water, let stand for 10 minutes and strain into the bath. This bath has a tonic effect.
Pour 1 glass of brewed tea with water and cook for 5 minutes, strain into the bath. After such a bath, the skin will be soft and velvety.
Mix 4 teaspoons of tea and 1 teaspoon of ground oak bark, pour a glass of boiling water, let stand for 15 minutes, dilute, dip your feet in the infusion. After such a bath, your heels and feet will become soft, and your feet will sweat less.
Boil 3 tbsp in 0.5 liters of water. spoons of green tea for 5 minutes, let cool, strain. Immerse your feet in the broth for 10-15 minutes. This is a wonderful remedy for sweating feet and the consequences of fungal activity, since tea has an antiseptic and antimicrobial effect.
Rinse aid + conditioner + styling product
Women who want to see their hair healthy and beautiful must use tea for hair care.
A weak infusion of green tea can be used instead of hair rinse to add shine.
sh A strong infusion of green tea is an excellent hair conditioner that does not require rinsing and gives hair silky smoothness, softness and volume.
Before curling with curlers, moisten your hair with tea infusion (2 teaspoons per glass of boiling water, let it brew for 5-7 minutes, strain, add 0.5 teaspoons of sugar and stir.) The composition gives a strong hold. Choose black or green tea, depending on your hair color.
Dilute henna for hair coloring with an infusion of black tea, this will give your dyed hair a warm brown tint.
In addition, tea...
…improves the taste of meat
Dried tea can be used when marinating meat, pouring tea leaves over layers of chopped meat. A little tea infusion is poured on top and placed in the refrigerator for a day. This marinade slightly softens the meat and significantly improves its taste.
…Eliminates odor
Wipe the dishes in which the fish or onions were sitting (cooked) with the dried tea leaves. This will help eliminate the strong odor.
...Replaces cleaning agent
If you want to clean the dark residue inside the teapot, scrub it with the tea leaves. It will not scratch the teapot and will not leave behind a chemical smell, like a detergent, which can ruin the taste of the tea.
December 27, 2010 1:13:42 pm
Have you noticed that tea produces a lot of bubbles on the surface when brewing? What is this: dust, pesticide residues? I often see that this foam is removed with the lid of a gaiwan. Is it harmful and is it important to “clean” the infusion from foam?
1. Why does foam appear?
The foam is formed due to the content of saponins in the leaves - organic surfactants that foam the infusion, like soap. Saponins are found in many plants. Moreover, in different types of tea plants and in different parts (leaves, roots, stems) the content of saponins is not the same. For example, tea seeds have the highest saponin content.
When brewing some “fluffy”, kidney varieties of tea, for example, Bilochun, the tea fluff from the delicate tea leaves separates and floats, making the infusion seem cloudy. This is just lint from the buds, not dust.
Cut tea or crushed into powder such as tea bags, as well as broken leaves, brew faster and therefore form foam in the infusion more easily.
2. Does good tea not foam?
Is it true that the less foam, the higher the grade of tea?
The amount of foam depends on the type of tea plant rather than on the quality of the finished product. According to our observations, if we compare the foam in Wuyishan Zhougui and Shuixian, Zhougui's is finer and lasts longer, while Shuixian's foam is thicker, but also settles faster. Saponins add astringency to the infusion, which is characteristic of Zhougui.
In addition, the amount of foam depends on the brewing method, or more precisely on the height of the container from which the infusion is poured. If you hold the teapot or gaiwan high and further from the chahai or cup, the infusion will bubble more; if you hold the container closer to the chahai, the tea will foam less.
3. Do I need to remove foam when brewing?
In our opinion, foam does not spoil the taste of tea, while saponins give tea an antibacterial and antipyretic effect. Most often, foam is removed in tea performances for aesthetic reasons - so that guests can see a transparent, brightly colored infusion.
Therefore, removing or leaving foam in tea is a matter of habit. Moreover, you should be alarmed if there is no foam in your tea.
Writes Denis Shumakov, 2012-03-25
Yame Fukamushi Sencha Tokujo. Dry brew. Pictures for mailing.
Answers Denis Shumakov, 2012-03-25
Yame Fukamushi Sencha Tokujo. Foam of the first infusion.
Answers Denis Shumakov, 2012-03-25
Yame Fukamushi Sencha Tokujo. Foam of the second infusion.
Answers Denis Shumakov, 2012-03-25
Yame Fukamushi Sencha Tokujo. Foam of the third infusion.
Answers Denis Shumakov, 2012-03-25
Yame Fukamushi Sencha Tokujo. Infusion
Answers Denis Shumakov, 2012-03-25
Yame Fukamushi Sencha Tokujo. Infusion in different containers.
Answers Denis Shumakov, 2012-03-25
Yame Fukamushi Sencha Tokujo. Dormant and slippery leaf
Answers listupal, 2012-03-25
I have long wanted to ask, if tea foams, is this an indicator of what?
Surprisingly, I also noticed this. When I just started getting acquainted with tea several years ago and studied Denis’s newsletter, this phenomenon was noted there as a good sign - i.e. everything is done correctly, the water is soft, the temperature is correct, etc. But I just couldn’t do it. Then somehow I raised the kettle higher so that the water would fall, and bubbles would come out - as many as you wanted :) I also noticed that the shape of the kettle's spout (which contains water) has an effect. You can’t pour from a wide one so much that it foams. But with a small hole you don’t need to put in any effort.
Answers Xell, 2012-03-27
This is actually the first time I've heard of foam as a good sign. The methods may differ, but at least in the southern part of Japan, water is poured carefully and no foam appears. Due to the processing method, even the best varieties will have a fairly large number of small particles; Japanese teapots are made with this in mind: a fine mesh or ceramic filter with a large number of small holes. And of course suitable sizes and shapes, 250-300ml for 2-3 people and 100-150ml for one.
Answers Denis Shumakov, 2012-03-27
My tea almost always foams, Japanese tea is especially strong, and its foam is clearly different from pure bubbling.
I really like it - but this is, of course, a subjective criterion.
Should there be some kind of physics? There is a lot of oxygen in the water or the particles are small. Bubbles form around something.
Answers fggreg, 2012-03-28
Kst. There are studies on the study of tea "foam". If I find it I'll post it. In short, foam formation is influenced by carbonates, and mainly by calcium carbonates. And oxygen has the same effect. Under nitrogen, tea foam does not form, and foam also does not form if carbonates are quenched with acid (for example, add a few drops of lemon juice).
And the saponins contained in tea are also capable of foaming in an aqueous solution (“soaping”).
Some plants with a high content of saponins seem to even be used for washing, if I’m not mistaken =)
Answers listupal, 2012-03-28
Usually the Wishans indulge in foaming) Sometimes the bubble remained at the bottom of the bowl, there is a photo somewhere. I’ll post it if I find it, but how floral and fruity the bowls smell after brewing)). So I’m thinking of making a special teapot and “tarring” it with oolongs.
Maxim, thanks for the link. The author asked a question there, but he himself does not know the exact answer. He says that it doesn’t happen every time - even the same tea on different days sometimes foams, sometimes it doesn’t. He rummaged around on Google, and this is what he found (among the supposed causes of foaming):
- remaining detergents on the dishes;
- the entry of oxygen into the water during a spill agitates (or excites) tannic acid (?);
- mixing cold and hot water;
- dissolved solids in water;
- boiling water scalds the leaves;
- very small particles on tea leaves and other foreign impurities float on the surface and collect foam;
- water heated in a microwave oven causes foam;
- foam is denatured proteins separated from the leaves;
according to prof. Ermolaeva - bubbles are gases and there is no need for these gases to come out of the water when boiling, because they are the ones who are involved in “fishing” all sorts of tasty things out of the leaf. That is why boiled water from a coffee machine kills all taste and aroma.
Answers Xell, 2012-03-28
At least foam is not a direct indicator of quality, i.e. if there is no foam, this does not mean that the tea is bad :) The main thing is to drink the tea that you like and drink it as you like.
I’ve heard different opinions about boiling water, mostly they say that it’s better to immediately remove it from the heat as soon as bubbles start to appear. According to my personal feelings, it is not necessary to bring it to a boil and this can slightly improve the taste of the tea. Previously, there were no precise measuring instruments, so boiling water was the starting point for how many times and where to pour it. Tea masters achieve precise temperatures without thermometers. They also boiled water to kill dangerous animals. Nowadays, there are thermometers and accurate scales, water is safe in most places (especially if you use bottled water), and in general, brewing tea has become extremely simple.
Answers fggreg, 2012-03-28
\
Victor Ermolaev
bubbles are gases and these gases do not need to come out of the water when boiling
\
In any case, the gases will all come out when the water boils (to a boil), if you do not use an autoclave. And given the incredibly low concentration of oxygen, nitrogen and other gases in water, when boiling, the bubbles are mostly water vapor. At 100°C there is almost no O2 in water, and at 80°C only ~3 mg per 1 liter (need to double check). This is very little. Inert gases do not count. As the water cools, it becomes saturated with O2 again.
Polyphenols are also capable, more or less in an aqueous solution, of easily absorbing O2 from the air (or rather, quickly binding just absorbed O2 with water), while oxidizing themselves and complementing the taste. Those. It turns out that the presence of dissolved O2 in water does not matter. (?)
Article on the study of "tea foam":
Kinetics and equilibria of tea infusion.Part 11 The kinetics of the formation of tea scum
M. Spiro; D. Jaganyi, Food Chemistry, 1994, 49 (4), pp. 359–365
http://rghost.ru/...
\
Ronny
Should there be some kind of physics? There is a lot of oxygen in the water or the particles are small. Bubbles form around something.
\
Work on the composition and structure of “tea foam”:
Kinetics and equilibria of tea infusion. Part 10. The composition and structure of tea scum.
Michael Spiro & Deogratius Jaganyi, Food Chemistry 1994, 49 (4), pp. 351-357
http://rghost.ru/...
this foam is not so simple =) In general, Michael Spiro has quite a lot of work on tea.
Answers Xell, 2012-03-28
M. Spiro writes about the film that appears on black tea over time, as far as I understand. And not the foam that we see here in the photographs. True, I just skimmed through it for now, I’ll read it when I wake up. Somehow you can’t read texts like this at night :)
Answers fggreg, 2012-03-29
\
Xell
And not the foam that we see here in the photographs.
\
The abundant foam seen in the photos above is quite possibly additionally due to the presence of a large number of saponins. However, I have not yet found any work on the influence of tea saponins on foam formation. But “all” saponins in an aqueous solution foam more or less (like soap).
Answers Denis Shumakov, 2012-03-29
By the way, drunk Japanese tea is very soapy to the touch. Maybe these are also saponins?
Answers Veta, 2012-03-29
Dear forum users, I would like to draw your attention to the material published on the Puer.ru forum.
http://www.puer.ru/...
Topic: Art of tea No5. Review of gelatin in tea
Geng Jianxing and Zhang Yanren
Overview of Gelatin Characteristics of Tea
Quotes:
"...if a certain tea contains a high amount of gelatinous substance, it will most likely give a sticky feeling.
This gelatinous content visually resembles a sticky, gelatinous substance...."
"...This substance can be more accurately recognized through the appearance of saponin in the tea solution. Saponin refers to the subtle, pure white foam-like substance that appears as soon as water is poured onto the tea leaves...."
"...To make it easier to observe the saponin, we lift the teapot when pouring it into the tea cup. The elongated stream of water stirs up a large amount of saponin. When pouring is completed, you can notice the distribution of saponin on the surface of the tea. Based on repeated observations, we have come to the following conclusions: the adhesive component is relatively liquid, such saponin foam will be relatively fluid and will easily dissolve (disappear).It will also flow easily from the edges of the cup.If the adhesive content is high, then the foam created by the saponin will be thick and may remain fixed on the surface tea in the center of the cup.
...."
Translation: Alexey Churakov
Editor: Denis Shumakov
Ahhh, so Denis knew! Back in 2010!
To move away from the bubbles a little... Question to the leader: how did the Japanese teas arrive? How long did it take? Were there any complaints at customs? Is radioactivity normal? :)
Answers Denis Shumakov, 2012-03-29
The teas lasted, according to my estimates, for two or three weeks. I was in a travel frenzy, the parcel was going to my parents’ address, so I didn’t give an exact date. There were no problems with customs. But the parcel was also small.
Quote
I knew, but I forgot. This happens to me all the time now.
End quotes
And I, Denis Aleksandrovich, even forgot that I translated this. Only when I saw the word saponin did the thought flash that I had already seen this somewhere.
Conclusion: I suggest you stop: for you - with the site “Sit, Eat, Drink”, and for us (in the sense of both) - with visits to the wine-growing regions of Europe.
Answers Xell, 2012-03-29
It was an interesting question; now it has become more or less clear how foam appears in tea.
Parcels reach Russia without problems, but the delivery times vary, EMS is about two weeks, Air Mail and SAL depending on your luck, from 2-3 weeks to 4-5. But lately it somehow gets there faster. There are no problems with radiation, because... plantations in Uji (Kyoto) and everything to the south were not affected at all. There is still something left in Shizuoka; the infection rate has dropped tenfold since last year. The Japanese also tightened the maximum content of radioactive particles in food to 100 bq/kg that is allowed for consumption, which is 10 times lower than the international norm.
Answers Denis Shumakov, 2012-03-29
I would quit. But I really love sherry. And I want to organize a tea and sherry festival in Jerez. In ten years, when I become fat and famous.
Answers Veta, 2012-03-29
Quote:
“Some plants with a high content of saponins seem to even be used for washing, if I’m not mistaken =)”
(c) fggreg, 2012-03-28
Some information about saponin.
(apparently, drinking Japanese tea can wash clothes ;))
From here: http://www.himiinet.ru/...
The following plants are known to contain saponin: soap root, horse chestnut (fruit), soapwort, .... Soap root (the most common) contains about 30% saponin.
Saponins do not change the color of fabrics, do not cause wool to shrink, do not weaken fabrics, and silk does not lose its shine when washed with saponins. This is the advantage of saponin.
From here: http://www.treeland.ru/...
The powerful cleaning effect of soap nut is achieved due to the substance - saponin, contained up to 38% in the shell.
Research shows that the saponin found in soap nuts inhibits the growth of tumor cells. Soap nut seeds are used in China in dentistry to prevent tooth decay.
From here: http://cellec.ru/...
The toxicity of saponins on the human body depends on their nature. The most active (and at the same time the most toxic) saponins are called sapotoxins. They are found in snake venom.
Saponins contained in plants are practically safe for humans - only their intravenous administration can affect health. In the form of dust, saponins act as an irritant on the mucous membranes of the respiratory organs, causing severe sneezing and a scratching sensation in the throat. Saponins have a sharp, often bitter, long-lasting taste.
Answers Veta, 2012-03-29
Quote
"The Japanese also tightened the maximum content of radioactive particles in food..."
(c) Xell, 2012-03-28
I heard in the fall that, on the contrary, they increased the permissible rate of radioactivity in food.
Answers Xell
2 listupal, 2012-03-28
Usually the Wishans indulge in foaming) Sometimes the bubble remained at the bottom of the bowl, there is a photo somewhere. I’ll post it if I find it, but how floral and fruity the bowls smell after brewing)). So I’m thinking of making a special teapot and “tarring” it with oolongs.
_____
By the way, sometimes luck smiles and you come across good tea, the spout of the teapot is near the top of the cup, and half a centimeter of foam around the circumference of the cup in diameter in the form of truly intertwined pearls - as in the article, despite the fact that it remains at the bottom of the cup. There is a suspicion that this is the indicator of zheng yancha.
Experts advise paying attention to the appearance of the film. The uniform color of the plaque or the smallest inclusions in it indicate that the cause of the formation of the film was too hard tap water. The high content of calcium carbonate in water, when combined with organic substances contained in tea, causes a film to appear. If you add a slice of lemon or a drop of lemon juice to the drink, it will disappear.
There is also an opinion that the reason for the formation of the film is the oxidation of the iron contained in the water.
Rainbow in a cup
A thin rainbow film, homogeneous and easily broken when stirring the drink, is formed by essential oils and tannins contained in tea and giving it a unique aroma and tart taste. If brewed tea sits untouched for some time, the oils and tannins oxidize—the result of this oxidation is a rainbow film on the surface of the liquid. The stronger the tea, the more noticeable it will be.
Another reason for the appearance of a brownish film, according to experts, is the oxidation of mineral and organic compounds, including caffeine and catechins contained in tea, under the influence of oxygen in the air. The composition of this film is very complex - it includes compounds, purines, tannins, iron, calcium, and other substances and compounds.
Harmful or beneficial?
Experts have different opinions about the effect of tea with film. On the one hand, it is evidence of a high content of beneficial essential oils, on the other hand, it forms an insoluble coating, which, with constant consumption of strong brewed tea, can settle on the mucous membrane of the stomach and intestines, preventing the absorption of nutrients.
It has been established that drinking tea that has stood for a long time has the worst effect on human health - after brewing, black tea should be drunk within several hours, and in no case should the tea be left overnight. After this, the drink loses its beneficial properties, and the content of harmful substances increases, including toxic guanidine, which is formed during the oxidation of harmless guanine contained in tea.
High concentrations of guanidine are extremely dangerous, and for symptoms of poisoning to appear, it is enough to drink several cups of yesterday's strong tea leaves.
Because of the film, a poorly washable coating forms on the walls of the cups, which sometimes even washing in the dishwasher does not help get rid of. If tap water in your area contains a lot of calcium, magnesium and iron salts, it is better to get a special filter or use purified drinking water for making tea. Do not forget that distilled water, like too hard water, does not provide any benefit to the body.
When buying food, each of us may encounter low-quality goods. Due to the manufacturer’s negligence and violation of technological standards, such a product is considered defective and should be disposed of. But as often happens, the manufacturer does not want to lose money, and such a product ends up on store shelves. And if unscrupulous businessmen are engaged in the production of any food product, then there is no need to talk about the quality of the product. GlavRecipe.Ru will help you distinguish high-quality sugar from counterfeit sugar.
One of the most common food products, sugar, may also be of poor quality. Surely each of us has noticed at least once that when sugar is added to tea, white foam appears on the surface of the liquid. We will try to figure out why this happens.
Sugar is obtained from sugar cane or sugar beets. Moreover, cane sugar is the most ancient product. Humanity has been extracting sugar from cane for 24 centuries. Sugar from beets began to be produced relatively recently, under Peter I. During the entire existence of sugar production, production technologies have not changed significantly.
Beets that arrive at sugar factories are washed and filled with lime solution. This is done in order to disinfect beaten, cracked, rotten beets. A solution of lime or lime “milk” destroys germs and bacteria. If the manufacturer does not follow the technology, lime residues end up in the finished product. And when such sugar is added to tea, white foam appears on the surface of the liquid.
The next step in sugar production is grinding the beets, obtaining so-called shavings, from which sugar is extracted when water is added. Sugar is extracted from beets using special chemical compounds. They are called surfactants (surfactants). Essentially, it is a cleaning product. It turns out that surfactants are found in soap and washing powders. It was noticed that if surfactants similar to the surfactants of washing powder are added to a mixture of grated beets and water, the sugar yield at the end of the process increases. Why is this happening? Roughly speaking, the beetroot shavings were washed off. Surfactants glue all the dirt in the sugar syrup and turn it into sediment. After this, the surfactants are filtered out. If this is done in violation of technology, surfactants end up in the finished product. And this is definitely a marriage.
The surfactants themselves are harmless in small doses. They pose a danger to the environment. When they get into wastewater and then into water bodies, they accumulate. This slows down the growth of microflora.
How to distinguish high-quality sugar from counterfeit? The packaging must indicate the manufacturer, date of manufacture or packaging, as well as the batch number. Even if you purchased a low-quality product, according to these details you are required to replace the product.
Sometimes in stores you can find sugar labeled “sweet.” Know. This is not natural sugar. And it is named sweet because it is sugar to which sweeteners have been added to triple the sweetness of sugar.
Sugar quickly absorbs moisture. To make sure that the sugar is not damp, you need to twirl the package in your hands. If it flows easily, it is dry. If the grains of sand stick to each other, the sugar was stored in a damp room. This is usually done by sellers who sell sugar by weight to give it weight.
Sugar absorbs odors perfectly. Therefore, it must be stored separately from other products. To identify sugar that has been saturated with foreign odors, you should hold a pinch of sugar in your hand and hold it for a couple of minutes. After this, you need to smell the sugar. An unpleasant smell is a sign that the sugar has had time to smell.
To ensure the quality of sugar, you need to dissolve it in hot water. If it becomes cloudy and smells bad, there are impurities in the sugar.
Many nutritionists advise limiting sugar consumption and replacing it with natural honey and natural fruits. Only in this case will your body receive the necessary minerals and trace elements.
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