Milk tea is widely consumed in Indian households, but excessive intake of milk tea and coffee has been linked to health concerns, according to the latest guidelines issued by the Indian Council of Medical Research (ICMR). The presence of tannins in caffeinated beverages like tea and coffee can hinder the absorption of iron in our bodies. Additionally, nutrition experts warn against the harmful effects of excessively boiling milk tea.
Research suggests that steeping tea leaves for a longer duration yields more polyphenols, beneficial compounds with antioxidant properties. However, prolonged steeping may also oxidize these properties. Adding milk to tea does not significantly impact the availability of antioxidants, although further research is needed in this area. A normal cup of tea provides numerous health benefits, but over-boiling does not enhance these benefits and may impart a bitter taste.
Over-boiling milk tea can lead to several changes that affect its taste and potential health benefits:
1.
Nutrient loss:
Prolonged boiling can degrade heat-sensitive nutrients such as vitamins B12 and C in milk.2.
Taste alteration:
Over-boiling can lead to a burnt taste, compromising the flavor of the milk tea.3.
Harmful compounds:
High temperatures can trigger the Maillard reaction, leading to the formation of potentially harmful compounds if consumed in large quantities over time.4.
Changes in tea compounds:
Boiling tea for extended periods can break down beneficial compounds like catechins and polyphenols, reducing its antioxidant properties.5.
Potential carcinogens:
Excessive boiling can generate compounds like acrylamide, especially if carbohydrates are present. Acrylamide is a potential carcinogen, but it is unlikely that typical over-boiling of milk tea would produce significant levels.While occasional over-boiling of milk tea is generally not problematic, consistent over-boiling can diminish its nutritional value and introduce undesirable compounds. Therefore, it is recommended to avoid prolonged boiling of milk tea to preserve its nutritional benefits and minimize potential health risks.
