Diet

Tomatoes thrue History

Tomato plants originated in the “New World,” or western hemisphere. Most likely originating in Peru, tomatoes were domesticated into the plants we know today in Central America. Hundreds of years of cultivation changed a weedy, seemingly useless plant into a prolific producer of tasty fruit.
There are several types of tomatoes. Some common types of tomatoes are: cherry, red Beefsteak, Roma, Stupice, San Marzano, and yellow pear.
Tomatoes were not widely accepted, cultivated and eaten in European and North American countries until the mid-nineteenth century, when the myth of tomatoes as quick avenues to poisoning were put to rest.

Health Benefits of Tomatoes
Once people began growing and harvesting their own tomatoes, there was no stopping the popularity of the vegetable. Tomatoes are great sources of vitamin C and Potassium, each essential nutrients for health. The most celebrated nutrient in tomatoes is Lycopene, the red pigment in tomatoes. Lycopene contributes to health benefits such as reduction in risk of developing many types of cancers. Lutein, another element in tomatoes contributes to health of the retina of the eye, and to heart and vascular health.

                                                           Tomatoes are tremendously versatile, and can be
                                                          eaten cooked or raw, whole or pureed, in salsas,
                                                            soups, sauces, and in salads. Health benefits are
                                                              best realized when tomatoes are cooked with a bit
                                                              of healthy oil. Cooking helps break the cell walls of
                                                            the plant, releasing nutrients. Healthy oils such as
                                                              olive oil aid in absorption of vitamins and nutrients in tomatoes.

                                                             The traditional Mediterranean diet, rich in tomatoes,
                                                         tomato products, and other carotenoids has been associated with a lower incidence of chronic diseases, including heart disease. Recent scientific studies have shown that people who eat regularly tomatoes and tomato products are less likely to suffer from heart attacks than those who don’t make tomatoes part of their diets.

You must Include More Tomatoes in Your Meals

Make it a point to always have tomatoes at home. Bright red, ripe tomatoes have more lycopene than green or yellow.
Always include tomatoes in your salads. Use olive oil and lemon or vinegar as dressing.
Eat pasta with tomato sauce.
Add some tomato slices to your sandwich.
Rub half a tomato on the bread you eat with your meal.
Always keep canned tomatoes—“no salt added”—on hand. They are very handy when you are in a hurry and need them for soups or sauces. One of my favorite brands is Muir Glen Organic— “no salt added,” of course.
Whenever possible, visit your local farmers’ market and look for locally grown tomatoes.