My drink of choice for a long time now has been green tea.  Yesterday I stumbled upon a study from Molecular Nutrition & Food Research that reports– adding citrus juice to green tea promotes better antioxidant absorption.  Less than 20% of the catechins (antioxidants that may lower the risk of disease) in green tea survive in the nonacidic environment of the intestines.  Scientists added citrus juices to the tea and found that with lemon juice present, 78% of catechins remaind intact during digestion and 71% with orange juice.  That’s quite the boost!

Looks like I will be sucking on the lemons before the green tea shooter.

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