Fluoride and Tea: Dental Health but More

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In this video, we're diving into the topic of fluoride in tea. Ever wondered about the presence of fluoride in your daily cup of tea? We'll explore what affects fluoride amount in tea plants and in your daily sip, and whether it's something to be concerned about. Join us as we uncover the facts and myths surrounding fluoride in tea. If you're a tea lover curious about the science behind your brew, this video is for you!
Leave me a comment if there's a specific nutrient or chemical in tea that you want to learn about. We are expanding the playlist of tea and health covering different chemicals and nutrients in tea. Be sure to check out the playlist if you are interested.
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Phil and Zhen
❤️Timestamp
00:00 Intro
01:15 Fluoride for our health
01:32 Where do tea plants get fluoride
02:21 What affects fluoride amount in tea
03:32 Regulations about fluoride in tea in China
04:55 Is fluoride in tea a concern for tea drinkers?
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#tea #health #fluoride #gongfutea

Опубликовано:

12 июл 2024

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Комментарии : 5

@mezgeri 2 месяца назад

I switched to non-flouride toothpaste just to reduce the fluoride intake, as i drink quite a lot of tea :)

@smilebot484 2 месяца назад

it would have been helpful to say what the exact brewing method are that lead to the issue. i have heard this happens in tibet where they boil the tea.

@charlesperez9976 2 месяца назад

Oh! A very interesting video! I typically use a 50/50 mix of spring water and distilled. Now the reason isn’t because of the floridization of tap water,it’s just a saturation thing,lots of calcium,etc in tap,so I think it hinders flavor extraction in the tea. Water is levels of vaccuum,if that makes sense. Just distilled is too much vaccuum,but spring water needs to be there,the minerality (including fluoride) is there,it marries nicely in a brewing session. How strange,certain people in China use soda ash?? Aka calcium carbonate,I use it at work at the chemical plant(jealous?🤣) It’s basically alka-seltzer,I can’t imagine using that in tea making,but it is a digestive aid,perhaps they use it to increase the digestive properties of tea?

@ZhenteaCa 2 месяца назад

Soda ash is a common cooking ingredient in China. People often use it with flour for noodles or steamed buns. Some people like to use it when making porridge too. But I feel that it's more popular among the older generations, and it's slowly falling out of fashion.

@charlesperez9976 2 месяца назад

Well it definitely lends itself to taking away heartburn,so maybe the older traditional foods required it?