The good and precautions of eating tomatoes

[Guest guest]

Hi Francesca and All,

I too eat much tomato products – paste. Your impression at first was like

mine. However, the glycotoxins are what makes green potatoes bad too. The

second complete paper I sent goes into this in showing that it is toxic to

the liver. Correct me if I am wrong. In net effect, however, tomatoes when

ripe are terrific foods and even the toxins seem to show “healthy effects.

Cheers, Al.

From: Francesca Skelton <fskelton@e...>

Date: Thu Oct 10, 2002 11:55 am

Subject: Re: [ ] Tomato goodies and baddies

and types of tomatoes

Al: In reading this I got the opposite impression - that

the

tomatine etc

sounded like it was quite beneficial in lowering

cholesteral and

triglycerides and enhancing the immune system . So which is

it? We

eat a

lot of tomato based food at our house. BTW tomatoes are

better eaten

cooked

with a bit of fat, such as olive oil (tomato sauce for

example) to

get the

most aborption of lycopene (the prostate cancer

preventative).

on 10/10/2002 7:39 AM, Alan Pater at apater@m... wrote:

> Hi All, I got the impression from two papers that

tomatoes are

potential

> sources of glycoalkaloids, as are also found in potatoes

especially

when

> green, and types of tomatoes makes a big difference.

......

Food and biomedical scientists, including nutritionists and

microbiologists,

are challenged to further define beneficial effects

of -tomatine and

dehydrotomatine and hydrolysis products in the human diet

in lowering

cholesterol and triglycerides, in enhancing the immune

system, in

cancer

chemotherapy, and in protecting against virulent fungi,

bacteria,

viruses,

and protozoa………

Alan Pater, Ph.D.; Faculty of Medicine; Memorial University; St. 's, NF

A1B 3V6 Canada; Tel. No.: (709) 777-6488; Fax No.: (709) 777-7010; email:

apater@...

[Guest guest]

Al: moderation is always the best path it seems, the more we learn.

Ok so no green tomatoes/potatoes (and it seems to me that the lycopene

wouldn't be there if the tomato wasn't red and ripe).

on 10/10/2002 8:13 AM, Alan Pater at apater@... wrote:

> Hi Francesca and All,

>

> I too eat much tomato products – paste. Your impression at first was like

> mine. However, the glycotoxins are what makes green potatoes bad too. The

> second complete paper I sent goes into this in showing that it is toxic to

> the liver. Correct me if I am wrong. In net effect, however, tomatoes when

> ripe are terrific foods and even the toxins seem to show “healthy effects.

>

> Cheers, Al.