Saturday, October 20, 2012

Tomatoes for stroke prevention?

I'm not a big fan of raw tomatoes, and turns out cooked tomatoes might be even better in terms of tomatoes for stroke prevention:
"This study supports the recommendation of eating [more] servings of fruits and vegetables a day," said Nancy Copperman, MS, RD, director of public health initiatives at the North Shore-Long Island Jewish Health System in Great Neck, N.Y.
"Foods such as tomatoes, guava, watermelon, and grapefruit are good sources of lycopene," she said in a statement. "When a tomato is cooked, the heat processing actually increases the levels of cis-lycopene, which is easily absorbed by the body."
(Photo from the Arkansas Secretary of State) 


oc1dean said...

I wish they would put out the amount of tomatoes to get to the correct serum level. At least when potassium was identified it was listed as 3 bananas a day.

Linda said...

Tomatoes can be used in so many ways it is easy to sneak in a few extra cooked tomatoes into our everyday foods! Thanks for the information!

Jeff Porter said...

Yes - just in time for chili weather here in the U.S. Midwest!