Based on the volume of consumption per person, tomato is the top source of Vitamin A and C in the western diet. It also contains a significant amount of dietary fiber, beta-carotene, iron, lycopene, magnesium, niacin, potassium, phosphorus, riboflavin and thiamine.
Tomato is low in saturated fat, cholesterol and sodium. Unlike most foods, cooking or processing of tomato is beneficial to health because it increases its lycopene content (e.g. tomato paste, catsup, tomato soup, tomato sauce).
The tomato is not acid forming. It contains a great deal of citric acid but is alkaline forming when it enters the bloodstream. It increases the alkalinity of the blood and helps remove toxins, especially uric acid, from the system. As a liver cleanser, tomatoes are wonderful, especially when used with green vegetable juices.
Eating tomatoes regularly may reduce the risk of prostate and several other cancers. Published research from Brigham and Women’s Hospital and Harvard School of Public Health have shown that eating tomatoes and tomato products may help men reduce the risk of prostate cancer. It is also found that tomatoes are useful for those who are already diagnosed with prostate cancer. Increased tomato consumption was found to be associated with a much less aggressive prostate cancer in men who were diagnosed with the disease. Tomatoes may also reduce the risk for other types of cancers including lung, stomach, pancreatic, breast, cervical, colorectal, oral, and esophageal cancers.
Both red and green tomatoes have anti-cancer properties due to lycopene (red tomatoes) and tomatine (green tomatoes). However, in a review the FDA conducted regarding the cancer fighting potential of tomatoes in 2005, it was revealed that there was “very limited evidence” to support any association between tomato consumption and reduced risks of prostate, gastric, and pancreatic cancers. As for the believed cancer-fighting effects of lycopene the FDA said there was “no credible evidence” to suggest that the chhemical could reduce the risk of such cancers of the prostate, lung, colon, breast, ovaries or pancreas.
Tomato Precaution
Lycopene is generally considered safe, non-toxic, and consumption is usually without side effects. Scientific evidence for lycopene use in pregnancy is not available; however, no adverse effects have been reported in association with the consumption of lycopene-containing foods during pregnancy.
In the study on tomatine, data shows that it also inhibited growth of normal liver cells and so a key consideration in the use of tomatine-rich tomatoes for cancer prevention must be to calculate when an effective and therapeutic dose becomes toxic. Though there is little research on the dosage for tomatine intake, it is best to stay on the safe side and not take high quantities of it.
Tomato Health Benefits
- Tomato juice keeps the blood stream alkaline and thus maintains a high resistance to disease. It is very rich in iron and potash salts.
- Tomatoes are very good for dyspepsia, diarrhoea and dysentery.
- Being a rich source of vitamin A, it is a dependable preventive against eye troubles.
- Tomato is a nervine tonic. It is very useful in all sorts of nervous disorders.
- As it is a rich source of vitamin C, it is very valuable in scurvy.
- Half-ripe tomatoes are very useful in hot summer months as it prevents sun-stroke or heat-stroke.
- Tomatoes are usually effective in heartburn, flatulence or indigestion.
Tomato Juice Recipe
- 1.Wash and cut tomatoes (don’t peel).
- 2.Put in large pan.
- 3.Boil 5 to 10 minutes or until soft.
- 4.Smash and strain.
- 5.Put juice in large pan and boil for 5 minutes.
- 6.Strain again and put in jars, seal.
- 7.Put in hot water bath for 10 minutes.
