Aarushi Bhadury

Reasons Why Slow Eating is Better Than Eating Fast

Slow Eating (Credit-Canva)

In our fast-paced world, it's easy to fall into the trap of rushing through meals. We often find ourselves scarfing down food while working, driving, or watching TV. However, taking the time to eat slowly can have a profound impact on our overall health and well-being. By slowing down and <span>savouring each bite</span>, we can improve our digestion, manage our weight, <span>enhance nutrient absorption</span>, <span>reduce stress</span>, and more. 

 Here are numerous benefits of <span>slow eating</span> and explore eight compelling reasons why it's superior to <span>eating fast</span>. By understanding the science behind slow eating and incorporating this practice into our daily lives, we can experience a multitude of positive outcomes, from improved digestion to enhanced mood. So, let's embark on a journey of mindful eating and discover the transformative power of slowing down. 

Slow eating may the exact thing your body needs to lose the extra pounds you may be worried about, or the bane to the persisting stomach aches you may be facing after eating too fast. If your issues are causing you too much trouble visit a doctor for medical answers. 

Eating slowly allows your digestive system to work more efficiently. When you chew your food thoroughly and give your body time to process it, you're less likely to experience digestive discomfort like bloating, gas, or heartburn. Additionally, slower eating can help prevent indigestion by reducing the amount of air you swallow while eating. 

Eating slowly can be a powerful tool for weight management. When you savor each bite and pay attention to your body's hunger and fullness cues, you're less likely to overeat. This can lead to reduced calorie intake and sustainable weight loss. Moreover, eating slowly can help you develop a healthier relationship with food and avoid emotional eating. 

Eating slowly gives your digestive enzymes more time to break down food, allowing for better nutrient absorption. When you chew your food thoroughly, you release nutrients more effectively, ensuring that your body gets the most out of the food you consume. This can improve your overall health and well-being. 

Eating slowly can be a powerful stress-reduction technique. When you focus on the act of eating and savor each bite, you're less likely to feel rushed or overwhelmed. This can help calm your mind and reduce stress levels. Additionally, mindful eating can promote relaxation and improve your overall mood. 

For individuals with diabetes or prediabetes, eating slowly can help regulate blood sugar levels. When you eat slowly, your body has more time to release insulin, which helps to lower blood sugar. This can reduce the risk of complications associated with high blood sugar, such as heart disease, stroke, and kidney damage. 

Eating slowly allows you to fully appreciate the taste, texture, and aroma of your food. When you savor each bite, you're more likely to enjoy your meals and make them a pleasurable experience. This can help you develop a healthier relationship with food and avoid emotional eating. 

When you eat slowly, you're more likely to drink water throughout your meal. This can help you stay hydrated and improve your overall health. Drinking water can aid digestion, prevent constipation, and promote healthy skin. Additionally, staying hydrated can help you feel more energized and focused. 

Eating slowly can have a positive impact on your mood. When you eat mindfully and savor each bite, you're less likely to feel stressed or anxious. This can help boost your mood and improve your overall well-being. Additionally, eating slowly can promote relaxation and reduce feelings of depression or anxiety. 

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Slow Eating

Eating Fast

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enhance nutrient absorption

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In our fast-paced world, it's easy to fall into the trap of rushing through meals. We often find ourselves scarfing down food while working, driving, or watching TV. However, taking the time to eat slowly can have a profound impact on our overall health and well-being. By slowing down and savouring each bite, we can improve our digestion, manage our weight, enhance nutrient absorption, reduce stress, and more.  Here are numerous benefits of slow eating and explore eight compelling reasons why it's superior to eating fast. By understanding the science behind slow eating and incorporating this practice into our daily lives, we can experience a multitude of positive outcomes, from improved digestion to enhanced mood. So, let's embark on a journey of mindful eating and discover the transformative power of slowing down. Benefits of Slow EatingSlow eating may the exact thing your body needs to lose the extra pounds you may be worried about, or the bane to the persisting stomach aches you may be facing after eating too fast. If your issues are causing you too much trouble visit a doctor for medical answers. Improved DigestionEating slowly allows your digestive system to work more efficiently. When you chew your food thoroughly and give your body time to process it, you're less likely to experience digestive discomfort like bloating, gas, or heartburn. Additionally, slower eating can help prevent indigestion by reducing the amount of air you swallow while eating. Weight ManagementEating slowly can be a powerful tool for weight management. When you savor each bite and pay attention to your body's hunger and fullness cues, you're less likely to overeat. This can lead to reduced calorie intake and sustainable weight loss. Moreover, eating slowly can help you develop a healthier relationship with food and avoid emotional eating. Enhanced Nutrient AbsorptionEating slowly gives your digestive enzymes more time to break down food, allowing for better nutrient absorption. When you chew your food thoroughly, you release nutrients more effectively, ensuring that your body gets the most out of the food you consume. This can improve your overall health and well-being. Reduced StressEating slowly can be a powerful stress-reduction technique. When you focus on the act of eating and savor each bite, you're less likely to feel rushed or overwhelmed. This can help calm your mind and reduce stress levels. Additionally, mindful eating can promote relaxation and improve your overall mood. Improved Blood Sugar ControlFor individuals with diabetes or prediabetes, eating slowly can help regulate blood sugar levels. When you eat slowly, your body has more time to release insulin, which helps to lower blood sugar. This can reduce the risk of complications associated with high blood sugar, such as heart disease, stroke, and kidney damage. Increased EnjoymentEating slowly allows you to fully appreciate the taste, texture, and aroma of your food. When you savor each bite, you're more likely to enjoy your meals and make them a pleasurable experience. This can help you develop a healthier relationship with food and avoid emotional eating. Better HydrationWhen you eat slowly, you're more likely to drink water throughout your meal. This can help you stay hydrated and improve your overall health. Drinking water can aid digestion, prevent constipation, and promote healthy skin. Additionally, staying hydrated can help you feel more energized and focused. Improved MoodEating slowly can have a positive impact on your mood. When you eat mindfully and savor each bite, you're less likely to feel stressed or anxious. This can help boost your mood and improve your overall well-being. Additionally, eating slowly can promote relaxation and reduce feelings of depression or anxiety. 

reasons why slow eating is better than eating fast

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<span>Vitamin B6</span>, commonly found in foods like bananas, chickpeas, and poultry, is essential for brain development, immune function, and metabolism. However, increasingly, doctors are seeing a disturbing trend: more Australians are unknowingly suffering nerve damage, migraines, and other serious symptoms after regularly consuming high doses of synthetic vitamin B6, often through energy drinks, multivitamins, and protein powders.

Energy drinks like Red Bull, Monster, Mother, and BSC Energy are under scrutiny for containing significantly more B6 than what’s recommended in a healthy diet. 

A standard 250ml can of Red Bull contains 5mg of B6, nearly four times the recommended daily intake of 1.3–1.7mg for adults. BSC Energy's 500ml can goes even further with 10mg of B6, the legal upper limit set by Food Standards Australia New Zealand (FSANZ).

And while a single can won’t push most people into dangerous territory, doctors warn it's the accumulation that matters.

<h4>“It’s Not Just One Product”</h4>

“There’s no good reason why energy drinks need to have six times the recommended daily intake of B6 in them,” says Alexandra Jones from the George Institute for Global Health, as reported in ABC News. She points out that people often consume these drinks alongside other B6 sources, like breakfast cereals, magnesium tablets, multivitamins, and fortified protein powders, increasing their total intake exponentially.

Pathology labs have reported over 2,700 probable cases of B6 toxicity in Australia just this year, with most cases linked to stacked consumption of various B6-containing products.

Dr Terri-Lynne South, a GP and dietitian, as reported by ABC News, believes these numbers are just the tip of the iceberg. “If an <span>energy drink</span> were sold as a vitamin supplement with 10mg of B6, it would require a warning label,” she points out. Yet many energy drinks bypass this by marketing themselves as beverages, not therapeutic goods.

<h4>Case Study: Blackmores and the Warning Signs Ignored</h4>

This isn’t the first time vitamin B6 has come under fire. In 2022, Australian supplement giant Blackmores faced mounting criticism, and now a class action investigation, over several of its products allegedly containing dangerously high levels of B6. Health and Me had also previously <a href="https://www.healthandme.com/nutrition/over-the-counter-vitamin-b6-linked-to-nerve-damage-hundreds-join-class-action-in-australia-article-152315681" data-type="tilCustomLink">reported </a>on the same.

<strong>ALSO READ: <a href="https://www.healthandme.com/nutrition/over-the-counter-vitamin-b6-linked-to-nerve-damage-hundreds-join-class-action-in-australia-article-152315681" data-type="tilCustomLink">Over-the-Counter Vitamin B6 Linked To Nerve Damage: Hundreds Join Class Action In Australia</a></strong>

Penny Thompson, a 61-year-old from Wollongong, is one of hundreds who reported alarming symptoms, from numbness in the limbs to a paralyzed vocal cord, after prolonged supplement use. “I could not speak, I had to leave my teaching job. My feet felt like they were being stabbed,” she shared with The Sydney Morning Herald.

Despite halting her supplement intake, Penny's symptoms have persisted for years. Her case is now part of a growing legal investigation that may change how supplements and energy drinks are regulated across the country.

Peripheral neuropathy, damage to nerves outside the brain and spinal cord, is the most common result of B6 toxicity. Symptoms may include:

<ul><li>Burning or tingling in the hands and feet</li><li>Numbness and muscle weakness</li><li>Headaches and dizziness</li><li>Difficulty walking or balance issues</li><li>Gut pain or nausea</li></ul>

These symptoms often develop slowly and are misdiagnosed, delaying treatment and increasing long-term damage.

One man, known as Matthew, began drinking Berocca daily for an energy boost. He later developed extreme burning sensations and nerve pain. His blood tests revealed nearly three times the toxic threshold of B6. “I thought it was just vitamins… I never thought you could poison yourself with it,” he said.

<strong>READ MORE: <a href="https://www.healthandme.com/nutrition/can-vitamin-deficiency-cause-seizures-article-151048456" data-type="tilCustomLink">Can Vitamin B6 Deficiency Cause Seizures?</a></strong>

<h4>Are Energy Drinks the New Health Hazard?</h4>

With B6 levels in food and drinks going largely unchecked for cumulative risk, experts argue that regulators are lagging behind consumer trends.

The Therapeutic Goods Administration (TGA) recently recommended that supplements containing over 50mg of B6 be moved behind pharmacy counters. They’ve also suggested FSANZ re-evaluate the 10mg B6 limit in energy drinks, considering the cumulative exposure from various products.

Still, many in the medical field believe this isn’t enough.

Dr South believes clearer labelling, stronger warnings, and public education are key: “People are inadvertently overdosing… and now we’re starting to see the consequences.”

While energy drinks and supplements are often marketed as wellness products, promising more energy, better focus, or immune boosts, their health halo is cracking. The case of B6 toxicity reveals a darker reality: sometimes, more isn’t better.

For healthy individuals without a diagnosed deficiency, experts recommend getting B6 naturally from a balanced diet. Supplements, whether in pill or energy drink form, should be taken only under medical guidance.

Until then, that afternoon pick-me-up may not be as harmless as it seems.

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health news australia

Vitamin B6, commonly found in foods like bananas, chickpeas, and poultry, is essential for brain development, immune function, and metabolism. However, increasingly, doctors are seeing a disturbing trend: more Australians are unknowingly suffering nerve damage, migraines, and other serious symptoms after regularly consuming high doses of synthetic vitamin B6, often through energy drinks, multivitamins, and protein powders.Energy drinks like Red Bull, Monster, Mother, and BSC Energy are under scrutiny for containing significantly more B6 than what’s recommended in a healthy diet. A standard 250ml can of Red Bull contains 5mg of B6, nearly four times the recommended daily intake of 1.3–1.7mg for adults. BSC Energy's 500ml can goes even further with 10mg of B6, the legal upper limit set by Food Standards Australia New Zealand (FSANZ).And while a single can won’t push most people into dangerous territory, doctors warn it's the accumulation that matters.“It’s Not Just One Product”“There’s no good reason why energy drinks need to have six times the recommended daily intake of B6 in them,” says Alexandra Jones from the George Institute for Global Health, as reported in ABC News. She points out that people often consume these drinks alongside other B6 sources, like breakfast cereals, magnesium tablets, multivitamins, and fortified protein powders, increasing their total intake exponentially.Pathology labs have reported over 2,700 probable cases of B6 toxicity in Australia just this year, with most cases linked to stacked consumption of various B6-containing products.Dr Terri-Lynne South, a GP and dietitian, as reported by ABC News, believes these numbers are just the tip of the iceberg. “If an energy drink were sold as a vitamin supplement with 10mg of B6, it would require a warning label,” she points out. Yet many energy drinks bypass this by marketing themselves as beverages, not therapeutic goods.Case Study: Blackmores and the Warning Signs IgnoredThis isn’t the first time vitamin B6 has come under fire. In 2022, Australian supplement giant Blackmores faced mounting criticism, and now a class action investigation, over several of its products allegedly containing dangerously high levels of B6. Health and Me had also previously reported on the same.ALSO READ: Over-the-Counter Vitamin B6 Linked To Nerve Damage: Hundreds Join Class Action In AustraliaPenny Thompson, a 61-year-old from Wollongong, is one of hundreds who reported alarming symptoms, from numbness in the limbs to a paralyzed vocal cord, after prolonged supplement use. “I could not speak, I had to leave my teaching job. My feet felt like they were being stabbed,” she shared with The Sydney Morning Herald.Despite halting her supplement intake, Penny's symptoms have persisted for years. Her case is now part of a growing legal investigation that may change how supplements and energy drinks are regulated across the country.What B6 Toxicity Looks LikePeripheral neuropathy, damage to nerves outside the brain and spinal cord, is the most common result of B6 toxicity. Symptoms may include:Burning or tingling in the hands and feetNumbness and muscle weaknessHeadaches and dizzinessDifficulty walking or balance issuesGut pain or nauseaThese symptoms often develop slowly and are misdiagnosed, delaying treatment and increasing long-term damage.One man, known as Matthew, began drinking Berocca daily for an energy boost. He later developed extreme burning sensations and nerve pain. His blood tests revealed nearly three times the toxic threshold of B6. “I thought it was just vitamins… I never thought you could poison yourself with it,” he said.READ MORE: Can Vitamin B6 Deficiency Cause Seizures?Are Energy Drinks the New Health Hazard?With B6 levels in food and drinks going largely unchecked for cumulative risk, experts argue that regulators are lagging behind consumer trends.The Therapeutic Goods Administration (TGA) recently recommended that supplements containing over 50mg of B6 be moved behind pharmacy counters. They’ve also suggested FSANZ re-evaluate the 10mg B6 limit in energy drinks, considering the cumulative exposure from various products.Still, many in the medical field believe this isn’t enough.Dr South believes clearer labelling, stronger warnings, and public education are key: “People are inadvertently overdosing… and now we’re starting to see the consequences.”Energy, at What Cost?While energy drinks and supplements are often marketed as wellness products, promising more energy, better focus, or immune boosts, their health halo is cracking. The case of B6 toxicity reveals a darker reality: sometimes, more isn’t better.For healthy individuals without a diagnosed deficiency, experts recommend getting B6 naturally from a balanced diet. Supplements, whether in pill or energy drink form, should be taken only under medical guidance.Until then, that afternoon pick-me-up may not be as harmless as it seems.

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Some ultra‑processed foods (UPFs)—like fruit-and-nut bars or plant‑based milks—look healthy on the surface. They often boast reduced sugar, salt, and fat, and meet nutritional guidelines. But a new study from University College London (Nature Medicine, August 2025) shows that even these “cleaned-up” UPFs don’t deliver the same weight-loss bang as home-cooked minimal foods. It suggests that how food is processed can be just as important as what’s in it.

Researchers designed a randomized crossover trial—often hard to pull off outside a lab. Fifty-five overweight participants were fed two eight-week diets in random order: one based on minimally processed foods (MPFs) like homemade cottage pie, oats, and fresh vegetables, and the other based on nutritionally matched UPFs—commercial ready meals, breakfast bars, and packaged wraps. Both diets followed the UK’s Eatwell Guide, ensuring fairness in nutrients. Participants ate freely—no calorie limits—and yet the results were clear:

<ul><li>On the MPF diet, participants lost an average of 2.06% of their body weight (equating to roughly a 290-calorie daily deficit)</li><li>On the UPF diet, weight loss averaged 1.05% (about a 120-calorie deficit)</li></ul>

That means the minimally processed group lost nearly twice as much weight, even without trying to eat less 

<h2>Hidden Benefits of Minimally Processed Foods</h2>

Weight loss is one thing—but what about where that weight comes from? Participants on the MPF diet showed reductions in fat mass and body water without losing muscle. Those on UPFs lost weight too—but less of it was fat. Plus, the minimally processed group reported significantly stronger control over food cravings, especially for savory foods, and improved resistance to their top food triggers.

Over a year, the researchers project men on the MPF diet could lose up to 13% of body weight, women 9%—compared to just 4–5% for UPFs.

The significance here isn’t just about weight loss. It’s proof that even nutritionally balanced UPFs—those that tick fat, salt, fiber, and sugar boxes—can perform worse than minimally processed options. Researchers and public health experts say this challenges the assumption that all foods meeting dietary guidelines are equal.

Many UPFs are designed to be hyper-palatable, soft, and calorie-dense—and that makes them easier to overeat. Even with health claims or reformulated recipes, the structure and processing level of food influence our intake and satisfaction.

<h2>How Minimal Processed Foods Have Maximum Impact On Weight Loss?</h2>

What counts as “minimally processed”? Think home-cooked meals made from whole ingredients—oats soaked in milk and fruit, grilled fish with steamed veggies, or overnight oats with spices. These foods often take longer to eat, are more satisfying, and allow the body to register fullness more effectively. By contrast, a ready-made chicken tikka wrap or packaged cottage pie may look similar on labels—but they don’t offer the same satiety or fat loss benefit.

Experts like Professor Chris van Tulleken emphasize the system-level impact: global food environments are saturated with cheap, processed options marketed aggressively. This study shows that focusing only on fats, salts, or nutrients isn’t enough. We must also consider processing level.

Policy suggestions include clearer labeling, taxes on highly processed foods, and caring subsidies or support for minimally processed meals—especially for low-income communities where UPFs are most common.

Yes—it’s possible to lose weight on a diet of ultra-processed meals that technically meet healthy-eating guidelines. But the double weight loss advantage of whole, minimally processed meals offers something extra—and it happens without dieting or calorie counting. Over time, this difference builds. Add better fat loss, reduced cravings, and real food that satisfies the senses—and you see why the takeaway is so clear: how food is made matters as much as what’s inside.

diet & nutrition

minimally processed food

weight loss study

ultra processed foods

healthy eating

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obesity prevention

homemade meals

Some ultra‑processed foods (UPFs)—like fruit-and-nut bars or plant‑based milks—look healthy on the surface. They often boast reduced sugar, salt, and fat, and meet nutritional guidelines. But a new study from University College London (Nature Medicine, August 2025) shows that even these “cleaned-up” UPFs don’t deliver the same weight-loss bang as home-cooked minimal foods. It suggests that how food is processed can be just as important as what’s in it.Researchers designed a randomized crossover trial—often hard to pull off outside a lab. Fifty-five overweight participants were fed two eight-week diets in random order: one based on minimally processed foods (MPFs) like homemade cottage pie, oats, and fresh vegetables, and the other based on nutritionally matched UPFs—commercial ready meals, breakfast bars, and packaged wraps. Both diets followed the UK’s Eatwell Guide, ensuring fairness in nutrients. Participants ate freely—no calorie limits—and yet the results were clear:On the MPF diet, participants lost an average of 2.06% of their body weight (equating to roughly a 290-calorie daily deficit)On the UPF diet, weight loss averaged 1.05% (about a 120-calorie deficit)That means the minimally processed group lost nearly twice as much weight, even without trying to eat less Hidden Benefits of Minimally Processed FoodsWeight loss is one thing—but what about where that weight comes from? Participants on the MPF diet showed reductions in fat mass and body water without losing muscle. Those on UPFs lost weight too—but less of it was fat. Plus, the minimally processed group reported significantly stronger control over food cravings, especially for savory foods, and improved resistance to their top food triggers.Over a year, the researchers project men on the MPF diet could lose up to 13% of body weight, women 9%—compared to just 4–5% for UPFs.The significance here isn’t just about weight loss. It’s proof that even nutritionally balanced UPFs—those that tick fat, salt, fiber, and sugar boxes—can perform worse than minimally processed options. Researchers and public health experts say this challenges the assumption that all foods meeting dietary guidelines are equal.Many UPFs are designed to be hyper-palatable, soft, and calorie-dense—and that makes them easier to overeat. Even with health claims or reformulated recipes, the structure and processing level of food influence our intake and satisfaction.How Minimal Processed Foods Have Maximum Impact On Weight Loss?What counts as “minimally processed”? Think home-cooked meals made from whole ingredients—oats soaked in milk and fruit, grilled fish with steamed veggies, or overnight oats with spices. These foods often take longer to eat, are more satisfying, and allow the body to register fullness more effectively. By contrast, a ready-made chicken tikka wrap or packaged cottage pie may look similar on labels—but they don’t offer the same satiety or fat loss benefit.Experts like Professor Chris van Tulleken emphasize the system-level impact: global food environments are saturated with cheap, processed options marketed aggressively. This study shows that focusing only on fats, salts, or nutrients isn’t enough. We must also consider processing level.Policy suggestions include clearer labeling, taxes on highly processed foods, and caring subsidies or support for minimally processed meals—especially for low-income communities where UPFs are most common.Yes—it’s possible to lose weight on a diet of ultra-processed meals that technically meet healthy-eating guidelines. But the double weight loss advantage of whole, minimally processed meals offers something extra—and it happens without dieting or calorie counting. Over time, this difference builds. Add better fat loss, reduced cravings, and real food that satisfies the senses—and you see why the takeaway is so clear: how food is made matters as much as what’s inside.

quitting ultra- processed foods and while on diet can 2x your weight loss

We’ve all heard the "IT-DRINK" matcha is a superdrink. Celebrities endorse it, wellness influencers swear by it, and your local café likely features at least three matcha-based drinks on the menu. Touted as a powerhouse of antioxidants and a natural energy booster, matcha has earned a loyal following around the world. But here's something hardly anyone is discussing: matcha may be secretly acting against your health—especially if you're getting your iron from plant-based foods.".

Matcha originates from Camellia Sinensis, the same plant that gives us green and black tea. However, unlike its cousins, matcha is shade-grown before harvest and then stone-ground into a fine, jade-colored powder. This growing method boosts chlorophyll and antioxidant content, making it denser in nutrients and polyphenols.

Consuming matcha means ingesting the entire leaf in powdered form, which increases its antioxidant profile significantly. According to studies, matcha's polyphenols, especially catechins such as epigallocatechin gallate (EGCG), are strong antioxidants that suppress inflammation and inhibit oxidative stress. Research indicates that daily consumption can lower heart disease risk, improve brain function, and even boost metabolism.

It sounds like a nutritional dream—but this same high concentration of polyphenols may come with unintended effects.

<h2>What Are Matcha’s Hidden Drawbacks?</h2>

Here’s the kicker: the polyphenols that make matcha so nutritious can also interfere with iron absorption, particularly non-heme iron, which is the form found in plant-based foods like lentils, leafy greens, legumes, and tofu.

According to nutrition experts, matcha tea can affect iron absorption by binding the non-haem iron found in many plant foods. It contains catechins and tannins—both polyphenols—that bind to iron in the digestive tract, preventing it from being absorbed.

Iron that simply passes through your system, unused. Studies suggest that this interaction can reduce iron absorption by up to 50%, depending on individual biology, what food you’re eating, and the timing of consumption. For meat-eaters, this isn’t usually a big issue—haem iron, the kind found in meat and seafood, is not significantly impacted. But vegetarians, vegans, and those who already struggle with iron levels could be at risk.

<h2>Why Vegetarians Should Pay Extra Attention?</h2>

Iron deficiency is already one of the most common nutrient deficiencies globally, particularly in women, children, and those following plant-based diets. Symptoms like fatigue, weakness, dizziness, pale skin, and headaches are often brushed off as general tiredness—but may be signs of something deeper.

Consuming large amounts of matcha daily—especially alongside or right after plant-based meals—may worsen or even trigger iron deficiency over time.

If you’ve recently embraced matcha as part of a wellness routine but are also noticing changes in your energy or frequent fatigue, it might be time to take a closer look at your iron intake—and when you’re drinking that matcha latte.

Nutrition experts recommend leaving at least an hour or two between your matcha consumption and iron-rich food. In this way, the binding effect that polyphenols cause on iron can be lessened.

Pairing iron-rich foods with foods rich in vitamin C sources also has the ability to enhance iron intake and stabilize against the effects of polyphenols.

Still, if you’re someone with existing iron concerns, a personal or family history of anemia, or are pregnant, it's wise to discuss your matcha habits with a healthcare provider.

<h2>Who Should Be Cautious with Drinking Matcha?</h2>

Beyond iron absorption, there are other health considerations when it comes to matcha, particularly in certain groups.

<h2>When and How You Drink Matcha Counts?</h2>

You don’t have to give up matcha altogether. According to the EFSA (European Food Safety Authority) and data compiled from clinical studies, individuals with the following conditions should use caution:

Pregnancy and breastfeeding: Limited studies exist on high EGCG intake during pregnancy. Some countries cap daily EGCG consumption at 120 mg for pregnant women.Because matcha is a concentrated form, moderation and medical consultation are recommended.

Children: Few studies have assessed safety in children. EGCG consumption in children has been reported as 5–87 mg/day, but long-term effect is not known.

Older adults (65+): Although some clinical trials involved older subjects, stronger studies are required. There is also a possibility of drug interactions in this group.

Individuals with liver problems: More than 800 mg of EGCG per day has been associated with liver toxicity in certain instances. Individuals with a pre-existing liver condition should discuss its use with their doctor prior to ingesting matcha extracts.

Those with high blood pressure or esophageal cancer risk: Certain research has indicated that green tea may raise blood pressure or pose a risk of esophageal cancer when extremely hot.

Matcha is not the villain, it's still a nutrient-rich, antioxidant-filled drink with much to bring to the table. But as with most health fads, it's not a one-size-fits-all solution. Moderation, timing, and customization are necessary.

As a vegetarian, vegan, pregnant woman, or suffering from health conditions such as anemia, liver disease, or hypertension, your matcha behaviors might be in for a tweak. That doesn’t mean cutting it out—it means being intentional.

Speak to a healthcare provider, especially if you’re taking supplements or medications, and consider routine blood work to check iron levels if matcha is a regular part of your diet because in the world of wellness, even something as green and glowing as matcha can have a shadow side.

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polyphenols in matcha

matcha tea and anemia

We’ve all heard the "IT-DRINK" matcha is a superdrink. Celebrities endorse it, wellness influencers swear by it, and your local café likely features at least three matcha-based drinks on the menu. Touted as a powerhouse of antioxidants and a natural energy booster, matcha has earned a loyal following around the world. But here's something hardly anyone is discussing: matcha may be secretly acting against your health—especially if you're getting your iron from plant-based foods.".Matcha originates from Camellia Sinensis, the same plant that gives us green and black tea. However, unlike its cousins, matcha is shade-grown before harvest and then stone-ground into a fine, jade-colored powder. This growing method boosts chlorophyll and antioxidant content, making it denser in nutrients and polyphenols.Consuming matcha means ingesting the entire leaf in powdered form, which increases its antioxidant profile significantly. According to studies, matcha's polyphenols, especially catechins such as epigallocatechin gallate (EGCG), are strong antioxidants that suppress inflammation and inhibit oxidative stress. Research indicates that daily consumption can lower heart disease risk, improve brain function, and even boost metabolism.It sounds like a nutritional dream—but this same high concentration of polyphenols may come with unintended effects.What Are Matcha’s Hidden Drawbacks?Here’s the kicker: the polyphenols that make matcha so nutritious can also interfere with iron absorption, particularly non-heme iron, which is the form found in plant-based foods like lentils, leafy greens, legumes, and tofu.According to nutrition experts, matcha tea can affect iron absorption by binding the non-haem iron found in many plant foods. It contains catechins and tannins—both polyphenols—that bind to iron in the digestive tract, preventing it from being absorbed.Iron that simply passes through your system, unused. Studies suggest that this interaction can reduce iron absorption by up to 50%, depending on individual biology, what food you’re eating, and the timing of consumption. For meat-eaters, this isn’t usually a big issue—haem iron, the kind found in meat and seafood, is not significantly impacted. But vegetarians, vegans, and those who already struggle with iron levels could be at risk.Why Vegetarians Should Pay Extra Attention?Iron deficiency is already one of the most common nutrient deficiencies globally, particularly in women, children, and those following plant-based diets. Symptoms like fatigue, weakness, dizziness, pale skin, and headaches are often brushed off as general tiredness—but may be signs of something deeper.Consuming large amounts of matcha daily—especially alongside or right after plant-based meals—may worsen or even trigger iron deficiency over time.If you’ve recently embraced matcha as part of a wellness routine but are also noticing changes in your energy or frequent fatigue, it might be time to take a closer look at your iron intake—and when you’re drinking that matcha latte.Nutrition experts recommend leaving at least an hour or two between your matcha consumption and iron-rich food. In this way, the binding effect that polyphenols cause on iron can be lessened.Pairing iron-rich foods with foods rich in vitamin C sources also has the ability to enhance iron intake and stabilize against the effects of polyphenols.Still, if you’re someone with existing iron concerns, a personal or family history of anemia, or are pregnant, it's wise to discuss your matcha habits with a healthcare provider.Who Should Be Cautious with Drinking Matcha?Beyond iron absorption, there are other health considerations when it comes to matcha, particularly in certain groups.When and How You Drink Matcha Counts?You don’t have to give up matcha altogether. According to the EFSA (European Food Safety Authority) and data compiled from clinical studies, individuals with the following conditions should use caution:Pregnancy and breastfeeding: Limited studies exist on high EGCG intake during pregnancy. Some countries cap daily EGCG consumption at 120 mg for pregnant women.Because matcha is a concentrated form, moderation and medical consultation are recommended.Children: Few studies have assessed safety in children. EGCG consumption in children has been reported as 5–87 mg/day, but long-term effect is not known.Older adults (65+): Although some clinical trials involved older subjects, stronger studies are required. There is also a possibility of drug interactions in this group.Individuals with liver problems: More than 800 mg of EGCG per day has been associated with liver toxicity in certain instances. Individuals with a pre-existing liver condition should discuss its use with their doctor prior to ingesting matcha extracts.Those with high blood pressure or esophageal cancer risk: Certain research has indicated that green tea may raise blood pressure or pose a risk of esophageal cancer when extremely hot.Matcha is not the villain, it's still a nutrient-rich, antioxidant-filled drink with much to bring to the table. But as with most health fads, it's not a one-size-fits-all solution. Moderation, timing, and customization are necessary.As a vegetarian, vegan, pregnant woman, or suffering from health conditions such as anemia, liver disease, or hypertension, your matcha behaviors might be in for a tweak. That doesn’t mean cutting it out—it means being intentional.Speak to a healthcare provider, especially if you’re taking supplements or medications, and consider routine blood work to check iron levels if matcha is a regular part of your diet because in the world of wellness, even something as green and glowing as matcha can have a shadow side.

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