Thanks to Vanderbilt researchers, the sparkling reputation of green tea is shining even brighter. In a study that included 75,000 middle-aged and older Chinese women, consuming green tea was associated with significant cancer protection.

Those who reported regular green tea consumption (defined as at least 3 times a week) for at least 20 years were 27 percent less likely to develop cancers of the colon, stomach, and the esophagus.

The biggest benefit was seen for colon cancer where the highest intakes of tea were associated with a 29 percent lower risk. Tea, especially green and white, is turbocharged with potent antioxidants, including the world famous EGCG, that have been shown to reduce damage to DNA while slowing down tumor cell growth and invasion.

I drink 2 glasses of freshly brewed unsweetened tea (usually green or white) with a twist of lemon every day and encourage you to join me. (American Journal of Clinical Nutrition November, 2012)

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