A Memory Boosting Menu: Preserve-the-C Mint Tea
This healthful tea is full of vitamin C and other antioxidants
By Debbie Whittaker
July/ August 1999
Herbal Teas
Beverages made from herbs provide a plethora of antioxidants and phytonutrients that aid brain function in various ways. Rosemary, sage, and thyme all inhibit the breakdown of acetylcholine, a neurotransmitter critical for brain function. Raspberry leaf, nettles, and red clover are also high in phytoestrogens, a deficiency of which is currently associated with the higher incidence of Alzheimers in women. Catnip, peppermint, rose hips, and spearmint are all high in vitamin C, a critical antioxidant to inhibit free-radical damage in the brain.
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You may substitute any of the herbs mentioned above for the herbs called for in the recipe below, or create an herbal tea blend to suit your taste.
Preserve-the-C Mint Tea
Ounce for ounce, mint has more vitamin C than oranges. Vitamin C is destroyed by heat, so make sure that the water you pour over the dried herbs is warm (less than 130°F) and that you add the fresh sprigs after the tea has cooled. Assimilation of vitamin C is impeded by sugar consumption, so vitamin C teas are best drunk without added sweeteners. Double the amount of ingredients to make tea for two, triple for three, and so on.
•1 cup water
• 1 1/2 tablespoons fresh or 11/2 teaspoon dried peppermint or spearmint leaves
• 2 fresh, clean sprigs of peppermint or spearmint
1. Boil the water in an open pan.
2. Let cool 5 minutes.
3. Add the dried herbs and steep until cool.
4. Strain into a tumbler and add the mint sprigs—good additions to any tea, because the leaves can be eaten after you drink the tea for a breath-freshening finish.
Phytoestrogens found in soy, dark leafy greens, and many herbs may lower memory loss blamed on lack of estrogen.
Debbie Whittaker, a frequent contributor to Herbs for Health, demonstrates her healthy cooking style as the “Herb Gourmet” in Denver, Colorado.
Click here for the original article, A Memory Boosting Menu.