Researchers found the “addition of milk to black tea completely prevents the biological activity of tea in terms of improvement of endothelial function.” So, that could explain it. It appears the milk protein casein is the culprit, though soy protein was recently found to have the same nutrient binding effect. The European Society of Cardiology issued a press release about the study showing the protective effect of tea “is totally wiped out by adding milk” and suggested consumers should consider cutting down. Milk-drinkers were not amused: “As long as the reported results are not confirmed in a fair number of humans who drink their tea outside the lab setting, we will continue to add milk to ours.” The researchers responded, challenging the notion that their study wasn’t big enough. They had 16 subjects, and the results were highly significant. Across those 16 people, the “addition of milk to tea not only reduced, but completely blunted the effects of tea….The rationale for drinking tea in a lab setting was that only under these conditions could the influence of other beverages and food be controlled for.” They were doing an experiment after all. Were they supposed to drag the equipment to a Starbucks or something?
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