The impressive manganese content of hibiscus tea may be the limiting factor for safe daily levels of consumption.

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Lemon can actually boost the antioxidant content of green and white tea. See Green Tea vs. White (http://nutritionfacts.org/video/green-tea-vs-white/). And for a comparison of their cancer-fighting effects in vitro, Antimutagenic Activity of Green Versus White Tea (http://nutritionfacts.org/video/antimutagenic-activity-of-green-versus-white-tea/).

What about the aluminum content in regular tea? That was the subject of my last video Is There Too Much Aluminum in Tea? (http://nutritionfacts.org/video/is-there-too-much-aluminum-in-tea) Before that I covered another potential downside of sour tea consumption in Protecting Teeth From Hibiscus Tea (http://nutritionfacts.org/video/protecting-teeth-from-hibiscus-tea) but then before that a reason we should all consider drinking it in: Hibiscus Tea vs. Plant-Based Diets for Hypertension (http://nutritionfacts.org/video/hibiscus-tea-vs-plant-based-diets-for-hypertension).

For more on the iron absorption effect, see my video Risks Associated with Iron Supplements (http://nutritionfacts.org/video/risk-associated-with-iron-supplements/).

Have a question for Dr. Greger about this video? Leave it in the comment section at http://nutritionfacts.org/video/how-much-hibiscus-tea-is-too-much/ and he'll try to answer it!

Image Credit: Isaac Wedin via Flickr.

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