Wednesday, November 3, 2010

GOOD SEASON FOR TOMATOES


I love to share this information
According to the National Cancer Institute, there is now enough data to show that people who consume large amounts of tomatoes and tomato products have a significantly decreased risk for prostate, lung, and stomach cancer. There is some evidence that people who consume a lot of tomatoes may also have a lower risk of pancreatic, colorectal, esophageal, oral, breast, and cervical cancers.
...And for those with heart problems
The tomato help to dissolve animal fat in foods such as in butter, cheese, eggs, pork, beef, and many deep-fried foods, thereby preventing hardening of the arteries.
Tomato is also useful in reducing high blood pressure, a major risk factor for coronary heart diseases and stroke.
Lycopene, present in abundance in red tomatoes, is a potent antioxidant. Recent research has demonstrated that lycopene is at least twice as effective as b-carotene in protecting blood lymphocytes from NO2 radical damage.
Potassium is very important for the kidneys. Potassium was found to reduce high blood pressure. One jumbo tomato (approximately 3 inches in diameter and weighing about 7 oz.) contains nearly 450 mg. of potassium.
Its good to know
Tomatoes contain lycopene, beta-carotene, vitamin A, vitamin C and other nutrients. Their claim to fame includes everything from lowering blood pressure to boosting immune function. So what better way to be healthy than by making homemade tomato juice? Try a spicy tomato cocktail or how about a hot tomato drink?
Other facts about tomatoes
Fresh tomatoes juice boosts sugar formation in the blood, acting as an excellent natural energizer when feeling exhausted
  1. Contains antitoxin elements, protecting the liver and stimulating its activity. 
  2. Fights negative effects of increased fat intake, otherwise rapidly absorbed by the body
  3. Is an excellent remedy against sunburn: tomato slices applied on burned skin for 15 minutes decrease inflammation and accelerate regeneration; lycopene protects skin against bad UVs, reducing the risk of sunburn
What have in common tomato, watermelon and pink grapefruit? Yes, all are healthy and taste good, but, more then this, all are red. Responsible for this red color is Lycopene, a carotenoid that seems to be a valuable compound for a healthy diet. Tomato contains, per gram, more lycopene then any other vegetable or fruit.
You may also want to know that:
Tomato gives you as much as 10% of daily dose of Vitamin A,13% of Vitamin C,1% of Iron and 1% Calcium.
For those of us who garden and grow tomatoes, there often comes a point in the summer tomato growing season in which the bounty greatly exceeds one's ability to consume it, in its regular tomato form. If you find yourself in this position, and you love tomato juice, V8, Bloody or Virgin Marys, I highly recommend making your own tomato juice. My dad announced the other day that he was going to make some tomato juice and I thought nothing of it. But after one taste, wow. This is how V8 should taste

Homemade Tomato Juice Recipe


Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Use the ripest tomatoes you can. Added sugar will balance the natural acidity of the tomatoes, use more or less to taste. Tabasco hot sauce is also to taste, depending on your desired level of spiciness.

What to do with the leftover tomato pulp? Try frying it up with some eggs for a tasty scramble.YUMMMMMM

INGREDIENTS

  • 3 pounds very ripe garden tomatoes, cored, roughly chopped
  • 1 1/4 cups chopped celery with leaves
  • 1/3 cup chopped onion
  • 2 Tbsp sugar (to taste)
  • 1 teaspoon salt
  • Pinch black pepper
  • A couple shakes of Tabasco sauce, about 6-8 drops (to taste)

    METHOD

    1Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
    2Force mixture through a sieve, chinoise, or food mill. Cool completely.
    Store covered and chilled. Will lasts for about 1 week in the refrigerator.
    Makes about 1 quart.