By now, almost everyone is familiar
with the Journal of the
National Cancer Institute’s report that tomatoes may
be a
significant tool in the fight against cancer. This was outstanding
news to tomato growers everywhere, but we suspected it had
beneficial properties all along.
According to several studies, eating tomatoes and tomato-based
products, as well as cooked and canned varieties, reduced
the risk of several cancers, including prostate, lung and
stomach. Other evidence found benefits for pancreatic, colorectal,
esophageal, cervical, and breast cancers.
Our hero, Lycopene.
The antioxidant, Lycopene, is the hero in this study, and
tomatoes are chock full of it. They also contain beneficial
amounts of other cancer-fighting elements, like vitamins A
and C, potassium, and folic acid.
So, how did we know, well before the study, that tomatoes
were good for us? How could such a luscious, aromatic, flavorful,
well-rounded, versatile fruit be bad? We simply didn’t
know just how powerful and positive an impact it could have
on our physical well-being.
For more information on tomatoes and the important role they
play in our diets, visit http://www.tomato.org.
You’ll like what you see.
