TypeBase Blood Type Diet Values: tea/ brewed
TYPEBASE4 INDEX >> BEVERAGE >>
TEA/ BREWED
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SCIENTIFIC NAME: CAMELLIA SINENSIS
FRANCAIS: LE THÉ/A BRASSÉ/PRÉPARÉ AVEC DE L'EAU ROBINET
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General Description:
All tea plants belong to the same species but varying climates, soils, etc. combine in different ways to create a plethora of distinctive leaves. The processing of those leaves is responsible for the individual characteristics of each tea. Leaves are sorted by size - those that are young and tender are superior to older, coarser leaves. Black, green and oolong tea are the main types produced during processing. Black tea comes from leaves that have been fermented before being heated and dried. Such leaves produce a dark reddish-brown brew. Black teas are graded according to the size of the leaf; orange pekoe describes leaves that are smaller than the medium-size coarser PEKOE leaves. Although black tea flavors vary, most are more assertive than those of green or oolong teas. Among the more well-known black teas are DARJEELING, english breakfast and LAPSANG SOUCHONG. |
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BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 AVOID: Secretory insufficiency.
Non Secretor:
 NEUTRAL
TYPE B:
Secretor:
NEUTRAL
Non Secretor:
AVOID
TYPE AB:
Secretor:
AVOID: Contains component which can modify known disease susceptibility.
Non Secretor:
AVOID: Contains component which can modify known disease susceptibility.
TYPE O:
Secretor:
AVOID: Contains component which can modify known disease susceptibility.
Non Secretor:
AVOID: Contains component which can modify known disease susceptibility.
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
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SPECIAL NOTE:
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS |  This food is considered to be rich in antioxidant flavonoids.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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Program and data copyright 1997-2011 Peter D'Adamo. |
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