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TomatoTomatoes are a rich source of antioxidants, in particular the carotene called lycopene. Lycopene is thought to be greatly beneficial in reducing the risk factors for heart disease. One medium tomato can also provide around 40% of the recommended daily allowance (RDI) of vitamin C and 15% RDI of vitamin A. Both vitamins are antioxidants which can counteract cellular damage. Tomatoes also contain good amounts of minerals that helps reduce acidity in the body, the alkalinizing effect of tomatoes helps maintain a healthy pH.
Lycopene remains intact even when tomatoes are heated, and is better absorbed when the tomatoes are served with a little fat, for example a drizzle of olive oil. Once absorbed, lycopene has been shown to reduce the harmful fats in blood, and lower unhealthy cholesterol. This helps keep arteries clear and contributes to cardiovascular health. It is the lycopene that provides tomatoes with their rich red colour.
Over consumption of fatty meats, dairy, sweet foods and alcohol can lead to an internally acidic environment. If this is not offset by alkalinising foods, such as tomatoes, our body will endeavour to alkalinise the acidity through our own mineral stores. This can include the calcium stored in our bones which provides bones with strength. Therefore it is very important for bone health to have plenty of alkalinising foods, like tomatoes, to help restore a neutral pH preventing the need to tax our mineral stores. This is especially relevant to those susceptible to developing osteoporosis, typically menopausal women. It is the high levels of minerals such as calcium and phosphorus that contribute to the alkalinising effects of tomatoes.
Information supplied by Steph Askeur |