People that should never eat tomato

One of the true summer pleasures is biting into a ripe, juicy tomato. It’s also one of the healthiest choices you can make. Lycopene, a potent antioxidant found in only a few foods, gives it its vivid red color. A large tomato is also high in vitamin C and potassium, both of which help to decrease blood pressure. Tomatoes grown locally may be your best bet for both health and flavor. Lycopene, like all antioxidants, fights free radicals, which are connected to cancer, heart disease, and other age-related disorders, according to Bontempo. Males who ate tomatoes practically every day had a 28 percent lower risk of prostate cancer than men who didn’t, according to a study published in the journal Cancer Causes & Control in 2020. Lycopene may also aid in the preservation of bone mass in women as they age by shielding the skin from UV exposure, which can lead to skin cancer. Tomatoes have more lycopene, which is absorbed more easily when cooked. For example, a large fresh tomato has about 5 mg of lycopene, whereas 12 cup of tomato sauce has about 17 mg. Lycopene is trapped in the tomato’s cell wall. Cooking breaks down the walls, allowing the lycopene to escape. Despite the fact that there is no suggested lycopene intake, some data suggests that as low as 7 milligrams per day may be advantageous. Purée or smash fresh tomatoes to improve absorption while also breaking down cell walls (think salsa, gazpacho, or fresh sauce). Remove the olive oil, avocado, or cheese from the refrigerator as another alternative. Fat-soluble carotenoids, such as lycopene, absorb better when ingested with fat.

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