Food in Between CDS Doses

Thanks ! -> that pdf was helpful. Explains why I had a ruff start today. I did back off and will restart tomorrow. So no teas at all; blaming the caffine. And food intake! I will eat tonight so I can fast and dose tomorrow, so that makes another question. I have been eating a plant based antioxidant rich foods to help build immunity and starve the stem cells. If I eat it at night, should it be out of stomach by morning to not effect doses? or will it work against the CLO2.. or the CLO2 have to work harder? Not sure if building the blood by this diet will slow the progress of the CLO2??? Or should I be thinking of the doseing hours/days /weeks... as a period of time set aside for radical change??? rather than just addition to diet change lifestyle?? [ In research, these low-anitoxidants are the worst types of foods, i never eat! ugh. May have to just fast it out during the day. But how will eating antioxidants at night effect the day doseing??] Please.]

Also I have read and was thinking of including iodine doseing, due to the science that the lack of iodine can cause conditions, but the increase of it can also reverse these conditions. So in the pdf, it talks of other 'solutions'; so taking them at night one hour after last CLO2,... am I processing this correctly?? or should this wait until afater the 3/4 weeks dosing??

Thank you very kindly for helping my understanding during this challeging time.

Stevie wrote:

I don't do coffee... but what about Black Tea or better, Green Tea??? Is it the caffine or the acid that is of concern?

You can ask these questions yourselves, but ...

Black Tea Green Tea Antioxidants

Black and green teas, both derived from the Camellia sinensis plant, offer distinct antioxidant profiles due to their differing processing methods. Green tea, which is not oxidized, retains higher levels of catechins, particularly epigallocatechin-3-gallate (EGCG), a potent antioxidant linked to cancer prevention, liver protection, and anti-inflammatory effects. Black tea, which undergoes full oxidation, transforms most of its catechins into unique antioxidants called theaflavins and thearubigins, which are associated with heart health, cholesterol reduction, and protection against metabolic syndrome. While green tea generally has a higher antioxidant capacity, measured by ORAC values (approximately 1283) compared to black tea (approximately 1128), studies indicate that theaflavins in black tea possess antioxidant potency at least equal to that of green tea's catechins, suggesting both teas are effective at scavenging free radicals.

• Green tea's primary antioxidants are catechins, with EGCG being the most studied and beneficial, contributing to its reputation for protecting against cancer, neurological diseases, and supporting liver health.
• Black tea's unique antioxidants, theaflavins and thearubigins, are formed during oxidation and are linked to cardiovascular benefits, including reduced risk of stroke, improved blood vessel function, and enhanced insulin sensitivity.
• Both teas contain flavonoids and polyphenols, which contribute to their anti-inflammatory and cardioprotective properties, and may help lower LDL cholesterol and blood pressure.
• The ORAC values, while indicating a higher antioxidant level in green tea, are considered an in-vitro measure and may not fully reflect in-vivo health benefits; thus, the overall health impact of both teas is significant and comparable in many areas.
• Research suggests that green tea consumption is associated with healthier aging and a lower risk of high blood pressure, while black tea is linked to a reduced risk of death from heart disease and stroke, particularly when consumed in moderation (two to four cups daily).

matchaalternatives.com
Antioxidants in Black vs Green Teas: What's the Difference? (Antiox Pa – Matcha Alternatives

verywellfit.com
Brew Battle: Exploring the Differences Between Black Tea and Green Tea

clinikally.com
Green Tea vs Black Tea: The Battle of Health Elixirs | Clinikally

Half-life of black and green teas

Found 4 relevant pages for: "black tea green tea antioxidants half-life in human body"Green tea and black tea both contain antioxidants, but they differ in composition due to their processing methods. Green tea leaves are not oxidized, allowing them to retain high levels of catechins, particularly epigallocatechin gallate (EGCG), which is a potent antioxidant. In humans, an oral intake of 50 mg of EGCG (approximately 0.7 mg/kg) results in a maximum plasma concentration (Cmax) of 130 mg/L and a terminal half-life of 112 minutes. This indicates that EGCG is absorbed and eliminated within a few hours after consumption.Black tea, on the other hand, undergoes oxidation, which converts catechins into other polyphenolic compounds such as theaflavins and thearubigins. These compounds are unique to black tea and also possess antioxidant properties. However, studies comparing the antioxidant effects of green and black tea show that green tea has a stronger effect on increasing non-enzymatic antioxidant capacity (NEAC) in plasma. A meta-analysis found that tea consumption increases plasma NEAC after both acute and chronic ingestion, with green tea showing a more pronounced effect than black tea.The antioxidant activity of both teas appears to be more evident in individuals exposed to oxidative stress-related risk factors, while healthy subjects may not show significant changes in oxidative stress markers like isoprostanes, despite increased plasma antioxidant capacity. Overall, while both teas contribute to antioxidant defenses, green tea's higher catechin content and more favorable impact on antioxidant markers give it a stronger profile in this regard.AI-generated answer. Please verify critical facts.