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13 Easy Tomato Recipes: Cancer Series
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13 Easy Tomato Recipes
Nature’s lycopene rich superfood for heart health and cancer protection
(This is a short booklet -- 5239 words -- providing 13 tomato recipes.)
The tomato (Lycopersicon lycopersicum) is a cancer fighting food. It has been dubbed a super nutrient food because of its anticancer properties. Its lycopene protects against deadly prostate cancer. Cherry tomato nutrients are especially rich in flavonoids which are easily absorbed by the body and are very good at helping to protect the heart.
The tomato has become a very important garden variety plant. It is widely cultivated as a food plant in temperate regions. There are literally hundreds of different varieties of tomatoes. Anyone wanting to grow their own should be able to find a suitable variety for their region.
In this booklet you will learn a bit about the tomatoes' history and quite a bit about its uses and benefits. The recipes with tomatoes presented here are dishes that the author makes for her own family such as homemade spaghetti sauce and other easy pasta recipes.
Read more from Joyce Zborower, M.A.
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13 Easy Tomato Recipes - Joyce Zborower, M.A.
History of the Tomato
The tomato originated in either Mexico or Peru, experts are uncertain which, and spread throughout the world possibly by Christopher Columbus or Cortez bringing it back to their home countries during the 14th or 15th century.
The people back then were well aware of the lethal nature of the nightshade plants and for a long time the fruit was also thought to be lethal. They were cultivated as ornamentals or curiosities and were not accepted as food plants until the late 1600s. Today, tomatoes are a major crop of world commerce and an essential supplier of nutrients in the human diet.
Tomatoes can be red or yellow or orange depending on their variety. They all provide useful sources of vitamins C and E.
Vitamin C helps in the body’s ability to absorb iron. (See Iron, above). It is also one of the anti-oxidant vitamins; it protects water soluble substances from being oxidized and turned into a free radical (cancer causing agent) by being oxidized itself.
Vitamin C is the most easily destroyed of all the vitamins. Examples: cut fruit exposed to oxygen can lose vitamin C. Heat (above 70 degrees F) will destroy it, and since vitamin C is a water-soluble vitamin, it leaks out into the cooking water. The use of cast iron pans in cooking will destroy vitamin C as will keeping it frozen for longer than 2
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