TOMATO

Introduction

The tomato is of the same family as potato, tobacco, pepper and aubergine - the nightshade family or Solanacea. It is technically a berry; however, simply through chance we eat it as a vegetable and not as a fruit. Though many may not realize it, tomatoes can come in many shapes, sizes and colours. White, orange, pink and red are possible colours and varieties can measure from one to four inches in diameter.

They are believed to originate from the Peruvian and Bolivian Andes. They were first cultivated and improved by the Indians, then moved north with Mexican tribes such as the Aztecs or Toltecs. It was these tribes who gave the tomato its name from their word ‘tomatl’, meaning ‘apple of paradise’ or ‘apple of life’. In Italy during the sixteenth century golden-coloured tomatoes known as ‘pomo d’oro’ were cultivated, and by the end of that century they had spread to England and through the rest of Europe. The main use was ornamental, however, and they only became popular as a food after 1880.

Today tomatoes are often of a poor quality, due mainly to the fact that they are harvested prematurely and rarely allowed to ripen on the vine. Therefore many of us do not appreciate the value of tomatoes in the diet because we so rarely taste them at their optimum. The best tomatoes to eat are organic field-grown ones, and grown this way they are valuable as either whole fruits, pulp or juice. Juices, however, should be unsalted, as sodium promotes water retention in the cells.

What do tomatoes offer?

Tomatoes are high in lycopene, which along with the generous levels of Vitamin C makes them high in antioxidants. Antioxidants are compounds which ‘mop up’ free radicals that circulate in the body, and therefore reduce the risk of cell mutations, helping to keep the organs and systems of the body functioning properly.

The Vitamin C content of tomatoes also makes them very valuable for boosting the immune system, therefore they can help to combat infectious diseases.

There are many other nutrients in tomato, specifically pro-vitamin A, vitamin B, organic acids, calcium, phosphorus, potassium and manganese. In addition, there are traces of vitamin D, iron, copper and cobalt. This makes tomato juice a valuable food for invalids and those with sensitive digestive tracts, especially as it also tends to stimulate the appetite. If the liver is below par tomato juice will still be tolerated, and cramps can be alleviated by it due to the magnesium content.

Advice

·         Do not eat large quantities of tomato (or carrot) as the lycopene will build up in the body and eventually colour the complexion, due to storage in fat cells just beneath the skin.

·         In cases of allergies such as eczema, tomato consumption should be monitored, as they may exacerbate the symptoms. If a correlation between eating tomatoes and a worsening of symptoms becomes apparent, it would probably be wise remove them from the diet altogether.

·         Foods in the nightshade family should be avoided (or at least limited) in cases of rheumatoid arthritis, as they will tend to aggravate the condition.