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by Christina Wilson March 01, 2023

Have you heard of or tried matcha tea?  One reason why matcha is much more nutrient dense than standard green tea is because with matcha you're actually drinking the entire green tea leaf, not just the tea water.  Matcha is high in antioxidants, amino acids, and chlorophyll, which is responsible for its bright green color. L-theanine is the most prevalent amino acid; it increases serotonin, dopamine, and GABA and is knows to have a calming effect on the mind and body (most likely why monks sipped matcha tea). The caffeine content tends to promote focused energy without the jitters or the crash. If you are wanting to lower your cortisol and your stress response (which we all are, right?!!) try a green tea coffee swap occasionally and see how you feel. Green tea can seem bitter and astringent to some taste buds, I suggest trying a few brands to find one you like. 

We’re constantly exposed to free radicals that can increase our risk of disease and aging. Stress is a major cause of free radicals. That’s why we need a regular dose of antioxidants to prevent cellular damage. Incredibly, just one cup of matcha tea is believed to have 10x the antioxidants of regular green tea!

Nutrigenomics is the science of how nutrients in your food, drinks, and supplements may affect your health by changing the expression of your genes.  You can't change your DNA but you can modify how those genes are expressed, and turned off and on through epigenetics and nutrigenetics (lifestyle and food). It's a fascinating and complex topic but the take away is that you have a lot of control over your biology despite genetics.  How we eat, drink, move, sleep and live matters. I'll drink to that!

To make: Add 1 tsp matcha tea powder to one cup of hot (not boiling) water in your favorite mug. Using a small whisk briskly blend.  The match will dissolve quickly. Want a treat? add steamed nut milk or coconut cream. Feeling fancy? Add a dash of Tumeric and cinnamon. Double if you want tea for two. 

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Christina Wilson
Christina Wilson

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