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  Topic: ´Tomato skin´ pill could cut
risk of strokes, heart
attacks and cancer
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´Tomato skin´ pill could cut
risk of strokes, heart
attacks and cancer

Telegraph [UK], by Nick Collins

Original Article

Posted By:Attercliffe, 1/7/2013 2:34:43 AM

A single pill containing a chemical found in tomato skin could cut the risk of stroke and heart attacks and slow the progression of cancer, scientists have claimed. The pill, called Ateronon, contains a chemical known as lycopene which had previously been shown to help unclog blocked arteries, and which is thought to be one of the main health benefits of the Mediterranean diet. Now a further trial has shown the natural remedy also made patients’ blood vessels more efficient, boosted their blood flow and softened arteries which had hardened with age. Researchers believe the pill may be able

Comments:
Good to see more work on lycopene is being done.

      


Post Reply  

Reply 1 - Posted by: 4Justice, 1/7/2013 2:49:40 AM     (No. 9102495)

Isn´t it cheaper just to eat more tomatoes?

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Reply 2 - Posted by: Attercliffe, 1/7/2013 2:53:38 AM     (No. 9102498)

Question is, how many tomatoes do you have to eat to get the benefit of lycopene? Much as I love fresh tomatoes (and I grow my own in pots every year), the acid gets to me after a while and I´m not keen on tomato sauces.

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Reply 3 - Posted by: belwhatter, 1/7/2013 3:12:24 AM     (No. 9102505)

I read that cooking the tomato with its skin affords maximum lycopene benefit.

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Reply 4 - Posted by: Spidey, 1/7/2013 3:42:59 AM     (No. 9102514)

I remember when coral calcium and bluegreen algae were a big breakthrough.There was another supplement that was pushed by Oprah for a while that was supposed to be a big deal.Sea salt is supposed to be better than table salt. Does the body know about this?

I don´t know how you measure a supplement slowing things down.You´d have to have a parallel person not taking them for a comparison. Sometimes these studies conclusions are to extend research dollars.

"While this is an exciting news,more research needs to be done."

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Reply 5 - Posted by: xiphos, 1/7/2013 3:57:40 AM     (No. 9102517)

How about ´A tomato a day´, on let´s say.......PIZZA.

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Reply 6 - Posted by: ZurichMike, 1/7/2013 4:23:33 AM     (No. 9102521)

#2, here are some cooking tips to make tomato sauce less acidic:

1. Use canned Italiam plum tomatoes, whole (unless you can get some fresh at a farmer´s market). Don´t get the chopped tomatoes in a can -- those are the "leftovers" of packaging and have been sitting in the acidic juice of tomatoes for a long time.

2. Basic tomato sauce basis: puree the large can of tomatoes, one can of Italian tomato paste, and water (three canfuls of water measured in the tomato paste can) and in a separate pot, bring the pureed tomatoes, paste and water to a simmer. For each big can of tomatoes, add a 1/2 teaspoon of baking soda. The baking soda is basic in chemical composition, and will neutralize the acidic properties of the tomatoes (base + acid = salt plus water). Stir and simmer (it will foam a bit until the reaction has completed) until the pureed tomatoes no longer foam.

3. For meatless sauce, sautee lots of onions slowly until they carmelize. Puree a couple of heaping sauce spoonfuls with a little water and add to the sauce with the oil you cooked the onions in; salt and pepper to taste; add a couple of glugs of olive oil to finish the sauce (don´t fry with olive oil -- it scorches quickly).

Hope this helps -- I am Italian-American and I would hurl myself off the nearest bridge if I couldn´t eat tomato sauce! LOL!

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Reply 7 - Posted by: beamer, 1/7/2013 4:33:52 AM     (No. 9102523)

Grazzie Mike, #6

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Reply 8 - Posted by: Attercliffe, 1/7/2013 6:13:22 AM     (No. 9102562)

Should´ve posted the Mail piece on this subject. It says you have to eat 6lbs of tomatoes a day to get the benefit of the little pill with the concentrated lycopene.

http://tinyurl.com/byyrgtu

Baking soda--it was a must when soaking and cooking dried "marrowfat" peas to make mushy peas--a choice accompaniment to fish and chips. (Think of it as the British version of refried beans.) Some years ago baking soda used in this manner got a bad reputation--it was said to destroy water-soluble vitamins, like B vitamins. I have no idea if that´s still the rule or not.

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Reply 9 - Posted by: JoElla Bee, 1/7/2013 6:41:09 AM     (No. 9102607)

Coulda hada V8. :-)



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Reply 10 - Posted by: BirdsNest, 1/7/2013 7:55:37 AM     (No. 9102709)

Very interesting. You could save the skins from tomatoes when canning them and dehydrate the skins, grind into a powder, then add the powder to any tomato based recipe you have. Or I guess put the tomato powder into empty gelatin capsules and take it that way.

Right about now I could sure use a fresh from the garden tomato. We are at least 5 months away from that tasty treat.

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Reply 11 - Posted by: ColonialAmerican1623, 1/7/2013 11:37:18 PM     (No. 9104189)

Everyone gets their hopes up on the latest greatest pill only to find it will be years before they see it.

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