Re: Re: milk and antioxidants

[Guest guest]

>>It is the catechins in tea that are affected by

casein in milk.

In addition, I believe the calcium in milk binds with

the tannins in the tea form a poorly soluble complex.

Any food with a lot of calcium would likely reduce the

absorption of the tannins in tea and similar compounds

from other foods. Other anti-oxidant compounds like

carotenoids, vitamin E, selenium, and vitamin C would

be little impacted by the intake of foods rich in

calcium.

So it probably depends on the antioxidant.

I believe that adding milk to chocolate also reduces

the absorption of some of the beneficial

phytochemicals it contains.

Of course, " interferes with " is a vague term that

could imply absorption is prevented or it may simply

imply absorption is reduce moderately.

I think the latter inerpretation is closer to the

truth.

Regards

jeff