People know that matcha, a sort of powdered green tea, has many antioxidants. It also comprises a special mix of caffeine and L-theanine, a natural amino acid that has been proved to help with energy, tension, and attention. The combination makes it a gentler alternative to coffee. Most people can safely drink matcha, but if you already have low iron levels or drink it often, be careful.
Tannins, a type of polyphenol found in matcha, can also bind to iron in the digestive tract, which makes it harder for the body to absorb. Matcha contains a higher concentration of polyphenols that inhibit your body’s ability to absorb iron compared to conventional green tea.
Drinking one cup of matcha every day is usually acceptable, but drinking more than that or with meals might make it harder for your body to absorb iron, according to Yoshua Quinones, MD, a clinical instructor at NYU Grossman School of Medicine and an internist at Medical Offices of Manhattan. In addition, the caffeine can add up too. Matcha can contain up to 45 mg of caffeine per gram, while an 8-oz cup of brewed coffee may have up to 120 mg. Read the article.
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