SN > wrote:
>any evidence/biochem thoughts on this?
>
>does sugar bind tannins/polyphenols/bioflavonoids etc rendering them
>useless, not absorbable?

I believe the whole point of using lemon in tea is to destroy tannins.
I don't think sugar does anything other than to mask the taste. Milk
I don't know... it certainly reduces the tannic effect dramatically but
I am not sure if it is masking it or reacting with it.

>how about milk? i suppose either the protein or the fat could bind the
>tannins... i dont know what the final effect on the tannins would be...

Why do you want tea that is all nasty and tannic?
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."