NZ611782A - Building jacking system and method - Google Patents

Abstract

611782 Disclosed is a beverage that includes beer and theophylline, wherein the theophylline is

Description

Beer Beverage and Methods of Use and Preparation Thereof Field of the invention This invention relates to a beverage, in particular to a beer-based beverage that is prepared to include one or more components of tea, and is prepared such that the acidity of the beer has been reduced. The invention further relates to methods of preparing the beer-based beverage, and methods of using the same.

Background of the invention It has been established that long-term consumption of alcoholic beverages such as beer can lead to increased acidity in body fluids. This, in turn, can impair the immune system, and result in a wide range of health problems. Thus, the habitual heavy consumption of beer is detrimental to a person’s health.

The acidity problem arises from two mechanisms. First, the beer brewing process results in an acidic beverage with a pH between 4.0 and 4.4. Over time, consumption of this acidic solution causes the body fluid to become acidic. Acidic body fluids result in altered cellular functions. In particular, histiocytes have difficulty discharging waste. Sugar, fat, and protein are not digested properly. This weakens bodily organs, and leads to increased susceptibility to illnesses and disease.

Second, the brewing product of beer wort contains oxalic acid, Wu nucleotide (also called guanylic acid), and purine nucleotides. Consumption of these components leads to a substantial increase in uric acid in the body. This weakens the immune system and results in a number of diseases, including gallstones and kidney stones, gout and arthritis.

Persons with acidic body fluid experience physical symptoms such as fatigue, drowsiness, mood swings, memory loss, inability to concentrate, backaches, leg pain, diarrhoea, constipation, amongst others. Yet, routine medical examination will not identify the underlying problem.

In women, acidic body fluid is associated with premature aging of skin, dullness of eyes, and acne. In children, acidic body fluid leads to stunted growth, loss in appetite, and the mental effects noted above. In elderly, it is correlated with diabetes, osteoporosis, kidney stones, nephritis, arthritis, gout, diseases of nervous system and cardiovascular and cerebrovascular problems.

The decreased immunity from long-term beer consumption leads to increased incidents of infections, e.g., colds and flus, increased inflammation, and increased susceptibility to degenerative diseases and the like. Habitual beer drinking increases predisposition to gastroenteritis, gallstones, excessive fat accumulation, high blood pressure, and high cholesterol. It also increases the risk of developing cancer. Oral and oesophageal cancers are three times higher in persons with a history of high alcohol consumption.

It is notable that more than 90% of patients having cancer, hypertension, high cholesterol, or gout, exhibit acidic blood and body fluids. Therefore, acidification of body fluid is linked to a wide array of conditions, and is considered a threat to health, as well as quality of life.

Yet, the beer brewing industry continues to produce acidic products in spite of the observed deleterious health effects. It is generally believed that the brewing process is limited to the production of acidic beverages. There is an ongoing bias in the industry that beer must be acidic.

On this basis, people continue to assess the quality of the beer from the point of view of its taste, alcoholic content, colour, and other general indicators. There has been no in-depth assessment of the acid-base content of beer, or the regulation of such content. In this way, the beer brewing industry has disregarded and perpetuated the harm caused by beer consumption.

Thus, the beer brewing industry has played a negative role in human health and wellbeing. In spite of this, beer has become the third most popular beverage in the world, followed after water and tea.

Given all of the medical conditions associated with beer consumption, this presents an ongoing and serious problem, and a solution is urgently needed.

Summary of the invention In one aspect, the invention encompasses a beverage that includes beer and theophylline, wherein the theophylline is included in an amount to neutralise the acidity of the beer.

In one other aspect, the invention encompasses a beverage that includes beer, theophylline, tea polyphenols, and green tea powder, wherein the theophylline is included in an amount to neutralise the acidity of the beer.

In another aspect, the invention encompasses a method of preparing a beverage, comprising: adding theophylline and beer, wherein the theophylline is added in an amount to neutralise the acidity of the beer.

In yet another aspect, the invention encompasses a method of preparing a beverage, comprising: adding theophylline and beer to obtain a mixture, and to this mixture, adding tea polyphenols and green tea powder, wherein the theophylline is added in an amount to neutralise the acidity of the beer.

In a further aspect, the invention encompasses the use of the beverage of a preceding aspect as a tea substitute.

In yet a further aspect, the invention encompasses the use of the beverage of a preceding aspect for preparing a composition for maintaining the health of a subject.

Detailed description of the invention The aim of the invention is to change the harmful aspects of beer, or at least to provide the public with a useful alternative. The invention is based on the addition of theophylline to obtain a neutral beer beverage. This neutral beer can then be mixed with tea polyphenols and green tea powder to obtain a neutral tea beer beverage.

The beverage of the present invention exhibits a neutral pH, i.e., a pH that is not highly acidic and is slightly under pH 7. It thereby represents a healthier alternative to standard beer. The neutral tea beer beverage retains the essential ingredients and characteristics of beer, but does away with its acidity and attendant health effects.

Thus, in one aspect of the invention, an organic alkaloid such as theophylline is added to beer. This counters the beer’s acidity, and produces a neutral beer. In a further aspect of the invention, the neutral beer is mixed with tea polyphenols and green tea powder.

These components are all quality ingredients extracted from tea, which are known to be safe to use and beneficial to health. The resulting neutral tea beer beverage is healthy, flavoursome, and unique. It sets a new standard for beer-based beverages.

Tea polyphenols Polyphenols are extracted from tea by solvent extraction and ion precipitation. Tea polyphenols are all-natural antioxidants, and are non-toxic. There are no side effects and no smell associated with these compounds.

As to physical appearance, tea polyphenols are a green powder at room temperature. They are easily solubilised in water, and have a good stability in solution. Typically, the pH of tea polyphenols is neutral.

The main beneficial effects of tea polyphenols are their anti-cancer and anti-mutation activities. Tea polyphenols act by clearing harmful radicals and blocking lipid peroxidation. This improves enzyme activity in human body. One milligram of tea polyphenols can counteract the same amount of harmful radicals as nine micrograms of superoxide dismutase (SOD), which also acts as an anti- cancer and anti-mutation agent.

Tea polyphenols have been used in cancer prevention and cancer adjunct therapy. Specific use has been noted for gastric cancer, colon cancer, liver cancer, skin cancer, breast cancer, lung cancer, as well as other tapes of cancer. This demonstrates the significance of tea polyphenols as anti-cancer agents.

A further beneficial effect of tea polyphenols is the prevention of cardiovascular disease. Tea polyphenols are useful for lowering blood lipid levels, and for preventing cirrhosis as well as coronary atherosclerosis.

Tea polyphenols affect fat metabolism. Tea polyphenols can inhibit cholesterol, triglycerides, and other substances from depositing on blood vessel walls. They prevent formation of atheroma plaques and clear plaques that have formed after the proliferation vascular smooth muscle cells.

This prevents both cirrhosis and coronary atherosclerosis.

Tea polyphenols act to lower blood pressure. Tea polyphenols have a substantial inhibitory effect on transferase activity, and help to reduce and maintain stable blood pressure.

Tea polyphenols also act to lower blood sugar. Tea polyphenols are active agents in the glycometabolism. They can inhibit the conversion of sugar to glucose, and reduce blood sugar levels.

In this way, tea polyphenols can be used to prevent and treat diabetes.

Tea polyphenols act in preventing stroke. Tea polyphenols inhibit lipid peroxidation, and can eliminate vasospasms. They can be used to maintain blood vessel wall elasticity, and provide increased vasodilation. These activities thereby prevent strokes.

Tea polyphenols act in preventing thrombus. Tea polyphenols are involved in protecting and regenerating red blood cells. This can prevent red blood cell deformation, and the formation of thrombin complexes. Tea polyphenols prevent fibrinogen from becoming fibrin. They effectively prevent cholesterol levels from rising in liver and plasma. They also promote the excretion of lipid and bile acid. This effectively prevents thrombosis.

Tea polyphenols act to improve immunity and fight infection. Tea polyphenols have anti-bacterial and anti-viral activities. They can also improve the activity and total number of immunoglobulins.

They can provide comprehensive enhancement of human immunity. They can kill and suppress the growth of pathogens, including bacteria and viruses.

Tea polyphenols act to counter allergic reactions. Tea polyphenols inhibit the release of histamine, and also inhibit the activity of the antibodies, adrenaline, and enzymes that cause allergic reactions.

Tea polyphenols have been shown to have beneficial effects on asthma and other allergic diseases.

Experimental data has shown that tea polyphenols were 2-10 times more effective in treating allergy than an ordinary allergy drug.

Tea polyphenols assist with the absorption of vitamin C, and assist in the prevention and treatment of scurvy. Tea polyphenols can effectively increase the body's absorption of vitamin C.

Tea polyphenols provide relief for an upset stomach, and are anti-diarrheal and diuretic in their action. Tea polyphenols stimulate gut activity, accelerated bowel movements. They are therefore useful for the treatment of constipation.

Tea polyphenols increase the body's immune response and are able to inhibit and kill harmful bacteria in the intestine. They can relieve stomach discomfort, and are effective in treating inflammation and diarrhoea. Tea polyphenols can treat both acute and chronic dysentery and amoebic dysentery with a cure rate of 90%.

Tea polyphenols can also stimulate renal vasodilation, renal blood flow, and the rate of renal glomerular filtration. They can also increase as well as the discharge of lactic acid in urine. This achieves a diuretic effect.

Tea polyphenols can prevent and treat damage caused by radiation, including ultraviolet (UV) radiation. Tea polyphenols and their oxidation products assist with the absorption of radioactive substances. They prevent the spread of such substances in the human body by maintaining stable levels of white blood cells, platelets, and haemoglobin. They mitigate adverse effects caused by chemotherapy. They help to prevent injury from radiation exposure, such as UV exposure.

In clinical trials, tea polyphenols were effective in treating mild radiation sickness, pancytopenia, and leukopenia in cancer patients. Tea polyphenols showed up to 90% effectiveness for mild radiation sickness, 81.7% effectiveness for pancytopenia, and even higher effectiveness for leukopenia.

Tea polyphenols are useful for detoxifying the body from heavy metal and food poisoning. Tea polyphenols are effective in absorption of heavy metals. The polyphenols form compounds with heavy metals. This leads to the precipitation of heavy metals. Tea polyphenols thereby prevent or reduce toxic effects from heavy metals in the body. They also improve renal function and are effective in diuresis. Thus, tea polyphenols have usefulness in methods of detoxification.

Tea polyphenols prevent lipid peroxidation, and thereby help to prevent aging and to maintain skin health. Tea polyphenols assist with free radical scavenging. They can inhibit lipoxygenase and lipid peroxidation of the skin. In this way, they are effective as anti-aging agents. The antioxidant activity of tea polyphenol is 18 times higher than that of vitamin E, and 10 times higher than that of vitamin C.

Tea polyphenols prevent tooth decay, and help to maintain strong teeth. They also treat bad breath.

Tea polyphenols kill lactic acid bacteria and other bacteria, including dental caries that are present in between the teeth. They inhibit glucose polymerase activity, and effectively inhibit the formation of dental caries. This protects the teeth and keeps breath fresh.

Tea polyphenols are useful in lowering lipid levels and also in weight loss. Tea polyphenols increase fat metabolism and stimulate the activity of pancreatic digestion enzymes. This counteracts consumption of sugars and excessively fatty foods. Tea polyphenols also increase body heat levels and promote fat burning. Long-term use of tea polyphenols can help with reducing lipids and losing weight.

Theophylline Theophylline is another component extracted from tea. It is a natural alkaloid compound. It is non- toxic, odourless, and colourless. As to physical appearance, theophylline is a white crystalline powder. It is readily solubilised in water, and extremely stable in solution. It has a pH between 8 and 9.

Theophylline is particularly useful as an acid-base neutralizer for food. It does not affect the taste or colour of the food, or other physical or chemical aspects of the food.

Theophylline has restorative effects on the mind. It stimulates the central nervous system, enhances excitement levels of the cerebral cortex. It assists with cognition and engenders feelings of wellbeing.

Theophylline has diuretic effects, and aids in recovery from fatigue. Theophylline stimulates kidney function. It promotes excretion of urine, and increases the kidneys’ filter rate. It accelerates the clearance of harmful substances from the kidneys. It helps also to discharge lactic acid via urine.

Theophylline thereby helps the body to eliminate fatigue.

Theophylline can dilate coronary arteries and relax bronchial muscles. It increases lung capacity, and also increases cardiac strength. Theophylline is currently used in adjunct therapy for bronchial asthma, emphysema, bronchitis, and other respiratory problems.

Theophylline decreases the negative effects from alcohol poisoning. It also counters the effects of alcohol intoxication. Theophylline is an effective diuretic agent. It assists the excretion of alcoholic substances like formaldehyde, thereby reducing the workload of the kidneys. It provides a stimulatory effect on the central nervous system. Thus, it assists with alcohol metabolism and provides a sobering effect.

Green tea powder Green tea powder is made from natural organic green tea that has been ground into green powder using stone mill. This process maintains green tea’s fragrance, its various nutritional ingredients, and trace elements.

Green tea powder is rich in essential nutrients and trace elements. The key nutrients include free amino acids, chlorophyll, polyphenols, sugars, protein, cellulose, vitamins C, A, B1, B2, B5 , B6, E, K, H, as well as others. The trace elements include potassium, calcium, magnesium, iron, sodium, selenium, fluoride, and others. There are about 30 total trace elements present in green tea powder. 100 grams of green tea powder contains: Sugar - 23.67 g (for maintaining energy for physical activity); Dietary fibre - 55.08 g (for assisting digesting); Fat - 2.94 g (another source of energy); Vitamin A - 2 mg (for the appearance and health of skin); Vitamin B1 - 0.2 mg (for energy metabolism, and for brain and nerve function); Vitamin B2 - 1.5 mg (for promoting cell regeneration); Vitamin C - 30 mg (for enhancing immunity); Vitamin K - 1.3 mg (for assisting calcium deposition and preventing osteoporosis); Vitamin E - 19 mg (for anti- oxidant and anti-aging activity); Folic Acid - 119 mcg (for inhibiting growth of cancer cells); Pantothenic acid - 0.9 mg (for brain and nerve function); Calcium - 840 mg (required for strong bones and preventing osteoporosis); Iron 18 - mg (for generating and maintaining blood cells); Sodium - 8.32 mg (for maintaining normal blood pressure); Potassium - 727 mg (for nerve and muscle function, and for discharging excess salt from the body); Magnesium - 145 mg (important for energy metabolism and for protein and nucleic acid synthesis); Zinc - 145 mg (for maintaining healthy skin and hair). Also included are 126 0000 units of superoxide dismutase, SOD, an anti- oxidant and anti-aging agent.

Health implications of acidity and alkalinity When the body fluid is weakly alkaline (pH between 7.35 and 7.45), the body is in good health. An alkaline environment reduces levels of lactic acid, uric acid, and other acidic substances in the blood.

This prevents the deposition of acidic substances in the wall of blood vessels, and results in blood vessels that are soft, elastic, and unclogged.

Caucasus, a region in Europe, is famous for the longevity of the people residing in its villages. In Caucasus, people can live to be 130 to 140 years old. The villagers do not consume any special foods or tonics. The only notable difference is their drinking water, which is slightly alkaline with a pH between 7.2 and 7.4. This is almost the same as pH of human blood.

It is believed that consumption of the weakly alkaline water leads to longevity. It keeps blood vessels healthy and prevents hardening. This, in turn, helps to maintain low blood pressure, normal pulse, and other positive indicators of health. Scientists have concluded that a slight alkalinity in body fluid is involved in improved health and longevity.

There are different ways to achieve a slightly alkaline environment in the body. Body fluid is composed mainly of blood. To maintain the blood’s alkalinity, it is important to eat more alkaline foods. Some scientists consider alkaline food to be cleansing for blood and blood vessels.

Human food can be divided into acidic and alkaline foods. These categories do not look to the food itself. Rather, acidity or alkalinity is determined after digestion and absorption of the food. The elements that remain in the body are assessed as acids or bases. Acidic elements include nitrogen, carbon, and sulphur. Alkaline elements include potassium, sodium, calcium, and magnesium.

Tea is a commonly used alkaline beverage that is safe for long-term use. Tea is a refreshing and restorative beverage. Tea drinking is associated with better heart health, and is used in reducing body temperature, assisting digestion, reducing phlegm, breaking down fats, and assisting weight loss.

Tea is used regularly in detoxification, and also in preventing dehydration and quenching thirst. It is used for improving eyesight, treating dysentery, and providing other beneficial effects. Tea has good pharmacological properties, and is efficacious in treating or preventing various conditions.

As well as the above noted conditions, tea consumption is considered useful for the following: preventing cancer, preventing mutation, preventing or treating cardiovascular disease, lowering blood lipids, lowering blood pressure, lowering of blood sugar level, countering thrombus, inhibiting viruses, inhibiting bacteria and bacterial growth, preventing and treating damage from ultraviolet light and other radiation, slowing the aging process, enhancing the appearance of skin, treating food poisoning, providing antioxidant activity, preventing or treating allergies or inflammation, protecting the stomach and intestines, providing diuretic effects, aiding recovery from fatigue, assisting digestion, improving vision, strengthening teeth, treating alcohol poisoning, and mitigating effects of alcohol intoxication.

The beneficial effects of tea are attributed mainly to its key components, including tea polyphenols, theophylline, and green tea powder. These components comprise a variety of nutrients and trace elements that play an important role in the health benefits of tea. The characteristics and advantageous properties of tea polyphenols, theophylline, and green tea powder are described in detail above, and exemplified further below.

Neutral beer and neutral tea beer beverages The beverages of the invention are produced according to the methods described herein. In one broad aspect, the method includes two steps: Step 1: Theophylline is added in a suitable amount to ordinary manufactured beer. The mixture is stirred well to fully dissolve the theophylline powder in the beer. The result is a neutral beer beverage, with a pH of 6.5-6.8. This is in contrast to standard beer, which is highly acidic.

Step 2: To the neutral beer, polyphenols and green tea powder are added in suitable amounts. The mixture is stirred well to fully dissolve the components in the solution. The result is a neutral tea beer beverage, which includes the extracted essence of the tea materials.

Tea beer is a neutral beer with a pH of 6.5-6.8. This makes it suitable for long-term consumption as it avoids the acidification of body fluids. The combination of tea and beer counteracts the negative health effects of beer and provides the positive health effects of tea. In this way, neutral tea beer is a healthy alternative to standard beer.

Theophylline, tea polyphenols, and green tea powder are inexpensive ingredients. These components are readily available, for example, from China Hang Zhou Puremedie Biotechnology Company Ltd. It is therefore possible to obtain theophylline, tea polyphenols, and green tea powder as used in the pharmaceutical and food industries. Such components must meet international standards for safety. As the components are not expensive, the production of neutral tea beer is not expensive.

Two key points regarding neutral tea beer are noted as follows.

First: Theophylline is chosen as a non-toxic, colourless, odourless, and harmless organic alkaloid.

Theophylline is useful as an acid neutralizer for beer and other acidic drinks. Neutralizing the acidity is important. However, it is important also to avoid altering the main characteristics of beer, such as its alcohol content, carbon dioxide, and other physical and chemical indicators. The aim is to fit within the current regulatory and manufacturing standards for beer.

Notably, organic alkaloids such as theophylline are ideal agents due to their biological activity and health effects. As a tea extract, theophylline has a pH between 8 and 9. A number of laboratories studies have found theophylline effective for the neutralization of acidic drinks.

Thus, in one aspect, the invention encompasses a method of neutralizing an acidic drink such as beer, which involves the addition of theophylline to the beer as set out in the first point, noted above.

In particular aspects, the neutral tea beer of the invention has a pH of 6.6-6.8. This is not a highly alkaline beverage. The reasoning for this is that most people start with weakly alkaline body fluids due to their eating habits. In addition, beer is a very popular beverage that can be consumed in large quantities. By keeping the tea beer closer to a neutral pH, this avoids alkalosis. Moreover, the near neutral pH takes into account the importance of foam for beer. With a higher pH, the neutral tea beer will have decreased levels of foam, and the taste of beer will be affected.

Second: Tea polyphenols and green tea powder are extracted/produced from tea, and comprise the main ingredients of tea. Tea polyphenols and green tea powder therefore represent key components of tea, and encompass the main health benefits that are derived from tea. By adding these components to beer, this produces a perfect combination of tea and beer. Neutral tea beer not only retains the important characteristics of beer, but also adds the healthful qualities of tea.

Thus, in another aspect, the invention encompasses a method of producing a neutral tea beer beverage, which involves the addition of tea polyphenols and green tea powder to beer, as set out in the second point, noted above.

Neutral tea beer maintains the key physical and chemical indicators of beer, but is suitable for long- term consumption. Moreover, neutral tea beer is considered useful in preventing cancer, preventing cardiovascular disease, improving immunity, preventing radiation damage, preventing respiratory diseases, slowing the aging process, and maintaining healthy skin. Neutral tea beer includes all of the beneficial effects of tea and its components, and is a nutrient-rich beverage that can be used to maintain and improve health.

Examples The examples described herein are provided for the purpose of illustrating specific embodiments of the invention.

Example 1 A general exemplification of the invention is provided as follows. In one step, 1.5 grams of theophylline are introduced into 400 mls of beer. The mixture is determined to have a pH of 6.5-6.8.

In a further step, tea polyphenols and green tea powder are added as appropriate, based on the desired colour and taste of the beer. The tea polyphenols and green tea powder are added in different amounts for different types of beer. The best taste and colour for the neutral tea beer are determined on a case by case basis.

Example 2 To produce neutral beer, Tsingtao beer from China was selected as the starting solution. In a first step, 1.5 grams of theophylline was introduced into 400 mls of Tsingtao beer. Next, the product was analysed for key characteristics, including colour and lustre, turbidity, foam, taste, and pH.

Colour and Turbidity Foam Taste pH Lustre Tsingtao beer Excellent High Sufficient Good 4.1-4.4 Transparency Neutral beer Unchanged Unchanged Slightly Less Unchanged 6.6 This method produced a new product termed neutral beer. The key physical and chemical indicators of beer were unchanged. Only the pH of beer was altered. Neutral beer thereby avoids the problems caused by the acidification of body fluids from long-term consumption of standard beer.

Example 3 To produce neutral tea beer, 0.5 grams of tea polyphenols and 1.5 grams of green tea powder were added to 400 mls of neutral beer (Example 2). As green tea powder produces a small amount of precipitate, the mixture was filtered to remove insoluble substances. Next, the product was analysed for key characteristics, including colour and lustre, turbidity, foam, taste, and pH.

Colour and Turbidity Foam Taste pH Lustre Tsingtao beer Excellent High Sufficient Good 4.1-4.4 Transparency Neutral beer Unchanged Unchanged Slightly Less Unchanged 6.6 Neutral tea Light Green Unchanged Slightly Less With tea 6.6 beer fragrance This method produced a new product termed neutral tea beer. By the straightforward two step method noted herein, the neutral tea beer was obtained. Neutral tea beer exhibited a moderate acid-base ratio, light green colour, and a fragrant tea taste. Yet, it left unchanged the key physical and chemical indicators of beer, including alcohol content, carbon dioxide, etc.

Advantageously, neutral tea beer has all the health benefits of tea. Moreover, by regulating pH, it protects the consumer from the negative effects caused by standard beer. Neutral tea beer is therefore a healthy alternative to standard beer, and is suitable for long-term consumption by the general population.

Claims (15)

What is claimed is:

1. A beverage that includes beer and theophylline, wherein the theophylline acts to neutralise the acidity of the beer, and 5 wherein the theophylline is included in an amount to achieve a pH of 6.7-6.8 for the beverage.

2. The beverage of claim 1, wherein the beverage includes 1.5 grams of theophylline per 400 mls of beer.

3. A beverage that includes beer, theophylline, tea polyphenols, and green tea powder, wherein the theophylline acts to neutralise the acidity of the beer, and 10 wherein the theophylline is included in an amount to achieve a pH of 6.5-6.8 for the beverage.

4. The beverage of claim 3, wherein the theophylline is included in an amount to achieve a pH of 6.5-6.8 for the beverage.

5. The beverage of claim 3, wherein the beverage includes 1.5 grams of theophylline per 400 mls of beer. 15

6. The beverage of claim 5, wherein the beverage includes 0.5 grams of tea polyphenols and 1.5 grams green tea powder per 400 mls of beer.

7. A method of preparing a beverage, comprising: adding theophylline and beer, 20 wherein the theophylline acts to neutralise the acidity of the beer, and wherein the theophylline is added in an amount to achieve a pH of 6.7-6.8 for the beverage.

8. The method of claim 7, wherein 1.5 grams of theophylline are added per 400 mls of beer.

9. A method of preparing a beverage, comprising: adding theophylline and beer to obtain a mixture, and to this mixture, adding tea polyphenols and green tea powder, wherein the theophylline acts to neutralise the acidity of the beer, and 5 wherein the theophylline is included in an amount to achieve a pH of 6.5-6.8 for the beverage.

10. The method of claim 9, wherein the theophylline is added in an amount to achieve a pH of 6.5-6.8 for the beverage.

11. The method of claim 9, wherein 1.5 grams of theophylline are added per 400 mls of beer. 10

12. The method of claim 11, wherein 0.5 grams of tea polyphenols and 1.5 grams green tea powder are added per 400 mls of beer.

13. Use of the beverage of any one of claims 3 to 6 as a tea substitute.

14. The use of claim 13, wherein the tea substitute is a green tea substitute. 15

15. Use of the beverage of any one of claims 1 to 6 for preparing a composition for maintaining the health of a subject.