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Shucha Pu’erh has, according to the articles on the main site, statin caused by bacterial action. Statin is proscribed (at least in the U.S.) to combat high serum cholesterol levels by inhibiting liver cholesterol production.
This might not be a good thing. At first, it seems like a great way to reduce one’s cholesterol, however more recent research has begun to reduce just how much danger we ascribe to high cholesterol levels. Even the traditional Low Density Lipoproteins (LDL) has been given more favorable views. It appears most danger from cholesterol is in the form of tiny beads of LDL, not the large feathery-like compounds, which are formed from oxidative stress. What happens is these little beats get used like LDL to patch holes / other damage in vessels for the blood and cause inflamation – which is when LDL of the regular type begins to become a prooblem (followed by HDL, eventually, as well aswhatever else can stick.
Tea’s got us covered on the oxidative stress front for sure.
Statin, however, comes with some nasty downsides. Prolonged exposure can provoke muscle damage, as well as a host of other problems. Your body useses cholesterol to repair things, and cholesterol is the lipoprotein body that gives cells flexibility and control over permiability via supporting the protonn pumps (unless I have been mistaken on the last bit).
I’ve read that 1g of pu’erh done in the shu style contained an average of 50mg but I could not find anything on just how much of that infueses out, or if that 50mg was an average over a wide variety of shu pu’erh OR just a single variety fermented in a single location (thus subject to the same microbial forms).
Does anyone know of any studies done on statin infusion quantities in tea prepared in any given style?
Thanks,
M.
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I was expecting some other readers who are scientists would respond to this particular posting, but maybe they have not visited the site again yet. Anyway, I have not referred back to the papers I have now but its seems to me that your 50mg/gram figure is awfully dramatic. Could it be 50ug? That is the kind of statin content of shu puer I have in my memory, perhaps a bit lower than that. This kind of dosage is terribly different from that of the pharmaceutical or supplement products. I want too to hear from others what they have to say. I want to write an article on that.
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Chawang: Basically, statin is used in modern medicine to lower cholesterol. It does this by stopping the liver from making as much cholesterol as normal.It is thought that high cholesterol is bad, but new research disagrees. Cholesterol is so important that, if food does not give you enough, your liver will make it for you (up to ~1400mg worth). Conventional wisdom states that high cholesterol by itself will give you heart problems and clogged arteries.Statin, which is given to prevent clogged arteries and heart problems, is also known to cause a number of physical problems in addition to lowering liver cholesterol production. These things include memory damage and muscle damage.I am trying to find out if there was a study showing just how much statin gets out of pu’erh leaves and into the brew itself. I was concerned that an infusion might result in enough statin entering the body to cause harm.Leo: I had typed up a response, but the new captcha alternative and my browser at work really do not get along. Basically, you are correct – I meant to type nano grams and not milligrams. However, I have discovered that the highest content pu’erh contains something around 4μg (micrograms).Average pill does appears to be in the 4-5 mg (milligram) range.So I am probably fretting over nothing. Assuming 100% of the statin infused out, I’d need to drink 1,000 cups / day at 4μg per cup to reach the average dose.M.
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I take red yeast rice (natural statins) and niacin to lower my cholesterol. It seems I have minimal side effects from these so far. I also drink aged pu erh and I do find it helps me after a heavy meal. I am happy about the fact it contains natural statins, as my cholesterol levels tend to run high! Perhaps the medical establishment is wrong about high cholesterol being bad… but I have heart disease in my family so I would prefer not to take any risks. Anyway, I don’t really limit my diet too much. In fact, I love grass-fed milk and goat milk products (usually whole) and eat them almost every day.
I do avoid the statin drugs as they have too many side effects for me (muscle pain.) -
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2 pills, twice a day of red yeast rice. That’s 2400mg. I use Whole Foods brand currently but am searching for a cheaper brand that is still effective and pure. Red Yeast rice is often contaminated with citrinin, a kidney toxin. I took a cheaper brand before and couldn’t tolerate the full dose because it gave me headaches. Plus, the amount of statins in red yeast rice varies widely. So high quality red yeast rice is important. I take 1000mg of Niacin, at night. It makes me flush, but I am okay with that. The brand I use is Twinlabs. It’s important to take the quick release niacin and not the slow release, as this can be harmful for the liver. Also, flush-free niacin doesn’t work. The flushing is part of the cholesterol lowering action.
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Statins found in shu cha pu-er are too few to account for toxicities as muscle damage, if 50ug (micrograms)/gram of dry leaves is the correct value. At least few milligrams of the most potent synthetic statin is needed to have a minimum effect. Considering that natural statins are far less potent than synthetic ones (i.e. more potent = less drug needed to achive the desirable effect), it is not possible to experience side effects from a normal daily use of shu cha, but this means that also the desired effect (cholesterol lowering) is quite improbable to be achieved with shu cha. Nobody has done some deep research on that up to now! Maybe shucha is really effective in lowering blood cholesterol but because of a different reason respect to its statins content. For example, it could be that shu cha taken after meals sequesters food cholesterol from being absorbed by the gut. Or maybe it is a matter of the continous and consistent daily use of shu cha that makes those statins accumulate into the body. We don’t know! I hope some research will be done on this topic. Until that moment, we should base our observations on what people experience from tea drinking: muscle pain associated with shu cha has never been reported!
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