Everybody knows the hibiscus plant for its gorgeous owers, but did you know that when the owers are made into a tea, it has a number of medicinal properties? Hibiscus contains anthocyanins and flavonoids, which are powerful antioxidants. In fact, a landmark study of 3,139 foods found that hibiscus had higher antioxidant power than even matcha tea! And while hibiscus tea has a long tradition of use for such things as supporting healthy blood pressure and cardiovascular health, recent research shows that it may also help the liver. One study in the journal Food and Chemical Toxicology showed that the anthocyanins in hibiscus tea signi cantly reduced inflammatory liver lesions and oxidative liver damage in rats.
I’m a big fan of making my own tea using real tea leaves and herbal infusions. I often make a big pot of strong tea, infuse it with lemon and ginger, let it sit overnight in the fridge, and then drink it all day long. But let’s face it, that’s a pain in the neck and even I’m not motivated to do it every day. I recommend bagged teas as a great substitute.
So enjoy your summer “shedding,” and drink up! Your body will love you for it.
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