To celebrate the approaching summer season, we at The Green Teahouse have set our sights on promoting fruity, summery iced teas like Sweet Citron, Golden Mango, and Grapefruit Orange (to name a few). These teas contain peels from different citrus fruits as a key ingredient, but just what are the benefits of citrus peels?
Raw peels from citrus fruits contain the highest concentration of pectin, a soluble fiber used as a thickener in commercial food products. You might recognize pectin as an additive found in fruit preserves (it gives jam & marmalade their consistency).
Recent research has validated some of the claims made about the health benefits of pectin. Among these benefits are:
Cancer prevention: a study published in a 2010 issue of the scientific journal ‘Integrative Cancer Therapies‘ claims that pectin slows down overactive cell reproduction, thus inhibiting prostate cancer and benign prostatic hypertrophy.
Cholesterol & blood sugar regulation: The Journal of Agricultural and Food Chemistry conducted a study in 2008 that found a decrease in triglyceride and insulin levels in lab rats given varying doses of apple pectin.
Immune system strengthening: Prolonged consumption of pectin can increase levels of interleukin-4, a chemical compound that stimulates infection-fighting cell growth, according to research from the University of Illinois’ Division of Nutritional Science.
Toxic metal removal: Soluble fibers like pectin can bind to heavy metals in your muscle tissue and excrete them from the body via the bloodstream. The online newsletter Annie Appleseed Project published a study on behalf of Dr. Isaac Eliaz concerning the chelation properties of pectin and excretion of harmful metals in the body such as mercury, arsenic, cadmium, and tungsten.
Citrus peel and apple pieces can also be found in our Sweet Apple Chai, Tangerine Ginger, Crimson Rain, Mandarin Pu-Erh, and a multitude of other blends. Come to The Green Teahouse in Blue Back Square get yours!
For more information about the health benefits of pectin, here’s a fascinating, in-depth article from New Living Magazine: http://www.newliving.com/issues/oct_2003/articles/modified%20citrus%20pectin.html