Dr. Norman F. Childers, Ph.D.
are seeing a marked increase in tomato consumption. This is
apparently due to a paper published by Dr. Edward Giovannucci of The
Harvard Medical School. He searched the literature and found 35 of
72 papers having "significant data" on the relation of tomato
consumption to benefiting many forms of cancer. His paper and the
72 papers he reviewed need to be checked by other researchers for
careful evaluation. This is a very important conclusion which
sales outlets are pushing vigorously. He
claims the important controlling factor is Lycopene (a red crystalline
hydrocarbon which is the chemical that makes the tomato red; it is isometric with
carotene). Of course, there are many other healthful constituents
in tomatoes such as high levels of vitamin C and pectin, along with low
sodium, sugar, and cholesterol. However, no reference is made to
the health limitations of tomato in arthritis and other health
problems listed in our Diet book. Recent TV news
noted 10 million new cancer cases in the United States alone- in the old days, tomato was called the "cancer
apple," based on observation only.
It would be wise for you not to
go back to eating tomato and tomato products again.