The “Antioxidant” Herbal Mix protects cells and tissues from the harmful effects of excessive free radicals circulating in the body. Intake of antioxidants from herbal teas prevents cell damage and reduces the risk of cancer, diabetes and heart disease. When our body gets various antioxidants through herbs and their tisanes, it gains the ability to fight the free radicals that accumulate due to various factors (such as stress, smoking, alcohol, exposure to toxics and ultraviolet radiation, etc.) and cause a great deal of damage to our cells.

FOR MAXIMUM EFFECT

Add the herb after boiling the water so that the heat extracts its flavors and beneficial ingredients. Wait a few minutes till the water is colored. No more because its beneficial elements are destroyed if it stays too long in high temperature. When your tea is steeped, remove the infuser or strain your tea to remove the tea leaves.

In the cup:

Lemon? YES without restriction, because it increases the antioxidant properties by approximately 45%

Sugar? NO or at least avoid it as much as possible because it ruins all the beneficial properties by destroying polyphenols.

Milk? NO because the proteins in milk may interfere with the absorption and antioxidant activity of the herbs.

Honey? YES because it enhances the antioxidant activity of the tisane and makes it enjoyable.