Having recently read articles on tannin in tea and coffee - such as nutritionist-org is there any information for people with combination of illnesses such as thyroid, diabetes, and anaemia to inform them of how much tea or coffee is safe to drink? As information suggests that tannins in tea affect the iron in the blood as much as 60% and coffee 50%, could the national favourites be responsible for poor healing, and anaemia?
Could tea drinking affect the use of anitbiotics? As tannins are present in beer,
could this affect the health of diabetics? Should there be an awareness campaign
Surely anyone eating or drinking too much of anything could harm one's health, not just because of tannins. What abour the health benefits of catechins in tea, coffee for mental aletness, & beer for sleep ~ it helps me! There's a lot more tannin in red wine, also beneficial in moderation. Aren't diabetics told to limit their alcohol intake to 1-2 units a day, which would be about half a pint or a small glass of wine. Epigenetics would make these things harmful for some, & beneficial for others.
Perhaps people just need to be more informed about the interactions rather than scaremongered? Wheat also hinders iron absorption, unless it's sourdough, as does calcium rich food. I'm more concerned about agri-chemicals in my food & water, & the fact that white bread & all the various forms of artificial c**p that are passed off as food haven't been banned.
I drink lots of green tea & a huge coffee every day, sometimes beer & wine, but never within two hours of
Don't know bout tannins but, I do know that tea contains fluoride and that interferes with the thyroids function - in Dr Peatfield's very informative book Your Thyroid and how to keep it healthy on page 16
Thanks for info - read a newspaper article saying that cheaper supermarket brands contain fluoride but branded tea such as typhoo and twinings don't have fluoride in them.
I agree there are positives to tea and may be coffee, but for some people there may
be hiccups. I have cut out tannin in tea and coffee for the past week. Not only was my husband complaining that our mugs were brown stained, but also the loo - a black stained rim round the water. Since removing tannin from my diet, the cups, and loo are
clean. I have recently recovered from a cancerous mole being removed from my leg.
The wound was slow to heal. I am sure that the tannin in the tea I was drinking at least 5 times a day, was harming my iron levels. Since cutting it out, the wound has healed
better. I found the article written by Claire Reynolds nutritionist-resource.org.uk
interesting as she says "tannin in both tea and coffee adversely affects iron availability
which could lead to iron deficiency anaemia".
She also says tea consumption may reduce iron absorption by as much as 60 percent
and coffee reduces its uptake by 50 percent. Apparently the thyroid gland may be
affected by fluoride in some teas mainly cheaper supermarket own brands.
I have been eating berries blackcurrants and raspberries damson plums and blue berries, and think they have helped metabolism.
Everyone is different and most people may not be affected at all - but I am not one
of the lucky ones so I am making an effort to lower my blood sugar, and help my immune system. I think there is a lot in what you say about wheat. It's the high processed shop bread, which is frozen, then put on shelves, which is only fit for
toast, which is starchy, and increases fat through starch stored in the liver as sugar
/glycogen. Wine too has tannins which might affect iron uptake in the blood -
orange juice is said to have the same good effects as wine, but without the tannin.
Thanks for updating me on information which you have found useful - I agree there is nothing worse than making a mountain out of a mole hill as far as food chat goes!
Were you drinking "builders' tea"? I use a glass teapot, & have to remember to put it in the dishwasher as it is never stained. I was given some cherry darjeeling, last year, & that didn't stain the pot or my glass teacups, either. I use a water filter, & think that makes a difference, as I change it when my tea stopps looking as bright. A good pot of green/white tea is one of my greatest pleasures, so one I would never give up! I just make sure not to drink it close to my THs or iron, the same with my daily coffee.
I also wondered if the natural fluoride that's found in plants & water, is just as harmful as the industrially derived fluoride that's added to our water & toothpaste, etc? That's an unwanted chemical by-product, that industry wanted to sell, rather than dispose of, hence the fake correlation between better dental health in areas with naturally high fluoride in water.
You've given me a craving for damson jam on toast!
Sorry don't know about that the book reads - "Another common foodstuff to be thought about is, I am sorry to say, tea, since it contains significant levels of fluoride, which has a damaging effect on thyroid manufacture and tissue uptake".
Since reading this some 2 years a go I limit my tea to two cups per day and I think I have benefitted by doing so
Shame there are no guidelines - information suggests that tannin affects the blood by 60 percent, giving rise to anaemia and in coffee 50 percent. Didn't know about fluoride
until last week. Looking for fruit teas and tannin fluoride teas now! Thanks.
Not flouride, unfortinately. You must have very bad water, mine is ok with 1 filter.
Cast iron is supposed to get into food from cookware use. I haven't used aluminium for over 30 years, just in case. Teflon is bad, too. I'm sure we need copper?
I use stainless steel, and also a very expensive set of saucepans, with an indelible coating on them - so the blurb read - but one of my saucepans lost the coating with burning food..the others are ok though.
There are no warnings about coatings on pans- we all coast along, with no information concerning products
The official figures relate to quite small areas - though they are bound to vary in size.
I have seen cloudy water when maintenance work has been performed. In my experience, if you leave it standing (e.g. in a glass jug) that sort of cloudiness will clear in an hour or two.
Occasionally the water companies raise the level of chlorine when there has been a problem. For example, if levels of bacteria have been too high, or it is suspected that contamination has occurred. With this issue, many people notice a smell of chlorine. Standing in a jug will clear the smell and any cloudiness but it can take much longer.
If you see cloudiness without it being one of the above, get in touch with your water supplier and ask them what is happening. They have a duty to supply decent water and substantial cloudiness is not acceptable.
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There's a lot more tannin in red wine, also beneficial in moderation. Aren't diabetics told to limit their alcohol intake to 1-2 units a day, which would be about half a pint or a small glass of wine. Epigenetics would make these things harmful for some, & beneficial for others. 
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