Health Benefits Of Tomatoes
Did you know that tomatoes were once considered poison? It's
true, the tomato is a member of the nightshade family, and was
at one time considered to be toxic. Tomatoes were first eaten in
the U.S. in the early 1800's, when a gentleman by the name of
Robert Johnson shocked his hometown by eating a basket of
tomatoes in the middle of town. When he didn't die, or even get
sick from the tomatoes, they became a part of the American diet.
We now know that tomatoes are not toxic, and in fact are quite nutritious. First of all, tomatoes contain a lot of vitamin C, which is quite beneficial, as you've probably heard. Vitamin C helps the body to produce collagen, an important protein skin, scar tissue, tendons, ligaments, and blood vessels. Vitamin C is also an antioxidant, helping to prevent cell damage by free radicals. Tomatoes also contain a
powerful antioxidant called lycopene. Studies have shown that
men consuming 10 servings of tomatoes a week cut the risk of
prostate cancer by 45%. Lycopene also lower the risk of
colorectal cancer and stomach cancer, and inhibits the growth of
other types of cancer cells. Lycopene may also help older folks
remain active.
When you buy tomatoes, be sure to buy the ones with the
brightest red color. This indicates high amounts of
beta-carotene and lycopene. Lycopene is found in the cell walls
of the tomato, so by cooking it in a bit of oil, more lycopene
is fully released. Also, cooking the tomato in a bit of olive
oil helps your body to absorb the lycopene. If all you can find
are canned tomatoes, that's fine. Cooking and canning don't
cause tomatoes to lose any of their nutritional value. So cooked
and processed tomatoes are just as beneficial as fresh tomatoes.
Remove the sauce from the heat, and serve over pasta. The leftover sauce will freeze well.
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