The November 2012 issue of Molecular Nutrition and Food Research reported that an ingredient in 1 and 1/2 cups of green tea, epigallocatchin (EGCG), helps reduce blood sugar spikes by about 50% when taken with starches. Some of the effect may be related to the fact that EGCG reduces the activity of alpha amylase (which digests starch) by 34%.
If you're at risk for type 2 diabetes, and you want to consume starches such as a bagel or toast, drinking green tea should help to reduce the rise in blood sugar that is accompanied by these types of food. When blood sugar levels exceed about 170, a process called glycation ensues that leads to the destruction of important proteins in the body such as hormones and enzymes.
