Health Tips: Do people really turn black by drinking tea?

In the world of health and wellness, rumors often circulate, and one that has gained traction is the idea that drinking tea can turn your skin black. Let’s delve into this claim and separate fact from fiction.

The Origins of the Tea-Skin Color Myth

Tea, a beverage steeped in tradition and cultural significance, has found its way into various aspects of daily life. However, the notion that it can alter skin color is rooted in misinformation and cultural misunderstandings. The spread of this myth highlights the importance of critical thinking when it comes to health-related beliefs.

Understanding Tea Components: The Role of Tannins

Exploring Tannins – Culprits or Innocents?

Tea contains tannins, natural compounds found in plants. Some argue that excessive tea consumption, particularly of black tea, can lead to an increase in tannin levels in the body, affecting skin color. Tannins are known for their astringent properties, and the theory suggests that these properties could somehow influence the pigmentation of the skin.

Debunking the Tannin Theory

However, scientific research indicates that the tannin levels in tea are not substantial enough to cause changes in skin pigmentation. While tannins indeed have astringent properties, linking them directly to skin color transformation lacks scientific backing. The body processes the tannins in tea differently, and their concentration is not significant enough to cause any noticeable impact on the skin.

Tea Varieties and Skin Impact: Setting the Record Straight

Black Tea and the Alleged Skin Darkening Effect

Black tea, often accused in this myth, is a popular variant globally. Let’s explore whether it has any impact on the color of our skin. The association between black tea and skin darkening primarily stems from its rich color and the presence of polyphenols.

The Role of Polyphenols

Black tea is rich in polyphenols, known for

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Study Answers if a Low-Carb Diet or Low-Fat Diet Helps You Live Longer

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  • New research determines whether a low-carb or low-fat diet is better for longevity.

  • Researchers found that participants who followed one diet had an 18% lower mortality rate than those that followed the other.

  • Experts interpret the findings.

When it comes to diets, every kind of eating plan boasts different benefits, whether it’s weight loss, reducing inflammation, or boosting your brain power. Now, new research finds out if a low-carb diet or a low-fat diet promotes longevity.

The study published in the Journal of Internal Medicine looked at the effects of both low-carbohydrate diets and low-fat diets to determine which of the two helped people live a longer life—and the results may surprise you.

Researchers analyzed data from the NIH-AARP Diet and Health Study, which in 1995 and 1996 recruited AARP members ages 50 to 71. Study participants were asked to complete a food questionnaire. Participants who reported having cancer, heart disease, stroke, diabetes, end-stage kidney disease, or other health issues were excluded from the analysis—which left 371,159 participants in total.

The participants’ food choices were categorized based on how closely they resembled a “healthy” low-carb or “healthy” low-fat diet. A healthy low-carb diet was defined as a high intake of unsaturated fats with limited consumption of low-quality carbohydrates, such as refined grains, added sugars, fruit juice, and starchy vegetables. A healthy low-fat diet included plant-based proteins, high-quality carbohydrates, like whole grains, whole fruit, legumes, and non-starchy vegetables, and limited saturated fat.

After following up around 23.5 years later, researchers found that participants whose eating patterns were most similar to the healthy low-fat diet had an overall mortality rate that was 18% lower than those with eating patterns

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