New York Times 19.01.2003

In an article titled “Read it and climb,” published in The New York Times, Jonathan Reynolds cites the health benefits of green tea. He refers to the preface of the cookbook “Eat Tea” in which Dr. Mitch Gaynor, director of oncology at Weil Medical College (Weill Medical College) indicates that green tea reduces the risk of skin cancer and esophagus, heart disease and bacterial infections as caries and flu. Reynolds also mentioned that a study from 1998 by Harvard indicates that a cup of green tea a day reduces the risk of heart attack by 44% and reduces the risk of cancer of the stomach, esophagus and kidney.