A young woman ended up in the hospital requiring intravenous treatment after experiencing symptoms like fatigue, heart palpitations, and feeling unusually cold, all linked to her consumption of matcha.
Lynn Shazeen, a 28-year-old nurse from the vicinity of Washington D.C., disclosed that she started incorporating matcha into her routine about six months back, consuming it at least once a week. However, after approximately three months, she started noticing peculiar health issues. Following a hospital visit, it was revealed that her iron levels had plummeted significantly.
Reflecting on the situation, Lynn remarked, “The only alteration I made was adding matcha to my diet and daily regimen. My doctor and I explored all potential causes, but it became evident that matcha was the culprit.”
Subsequently, Lynn underwent a detoxification process through intravenous therapy and was prescribed iron supplements to restore her depleted levels. She has a history of dealing with anemia, a condition characterized by insufficient healthy red blood cells to transport oxygen effectively.
Lynn shared that she initially turned to matcha, a beverage that has gained popularity over the past year, to introduce more anti-inflammatory components into her eating habits.
Although she experienced heightened feelings of coldness and fatigue, Lynn was unaware of the cause until medical tests uncovered the issue. She stated, “As soon as I saw my iron levels drop from 23 to 13, I immediately attributed it to the matcha.”
Studies backed by the National Institutes of Health have indicated that green tea, including matcha, can impede the body’s absorption of dietary iron.
Addressing the aftermath, Lynn mentioned, “The situation was concerning, but given my healthcare background, I remained composed. Since the intravenous treatment, I have ceased consuming matcha and switched to regular tea. Additionally, I am taking iron supplements and vitamin C capsules to elevate my iron levels.”
Matcha is a finely ground form of green tea, produced from the freshest tea leaves. These leaves undergo steaming, drying, and grinding processes to yield the powder, resulting in a beverage with a grassy, savory taste.
Over the past year, matcha has surged in popularity, with cafes offering various matcha-infused items like lattes, milkshakes, and frappuccinos. The trend has extended to include matcha-flavored donuts, cookies, and pancakes, as businesses capitalize on the trend originating from East Asia.
While matcha has been lauded for its antioxidant properties, Harvard Health has emphasized the need for further research in humans to substantiate the purported benefits related to improved cardiovascular health and other health claims associated with matcha.
Harvard Health also noted that antioxidants in matcha are sensitive to heat, and given that matcha is typically prepared with hot water or incorporated into baked goods, there might be a diminished antioxidant efficacy.
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