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| Sunday, 13 October 2002 |
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One of the most important vegetables in most regions of the world, the tomato is a short-lived perennial annual plant. It originated as a small, wrinkled thick-skinned and seedy vegetable, much smaller in size and irregular in form. Many scientific methods were employed to bring it to its present shape and quality. Now tomatoes come in hundreds of varieties, many of which are smooth and globular, with an almost solid pulp. Origins and Distribution The tomato is considered to be native of South America, probably the Peru-Equator. From there it was brought to Europe by the Spaniards in the early 16th century. But for several hundred years, it was grown only as a garden ornament and was called 'love apple'. Only in 1860 was it discovered that tomato was equal to any other fruits or vegetables. Soon after this discovery, it gradually became popular all over the world and is now grown in Malaysia, Indonesia, Philippines; Central, East and West Africa; tropical America, the Caribbean and throughout the tropics. It holds second place among vegetables produced in the world, only exceeded by the potato. Food Value Only around 130 years ago, tomato was considered poisonous. Later it was regarded by many as an acid-forming food, which would increase the acidity of the blood and body tissues. Because of this belief, those suffering from gout, rheumatism, arthritis and general acidosis were advised not to consume it. It was also blamed as a culprit in cancer, was relegated as having no food value and was thought to only supply colour and flavour to the diet. However, the latest studies in nutritional chemistry have completely debunked these ideas as baseless, and now the tomato is considered to have unsurpassable nutritional and health giving qualities. Tomato is rich in calcium, phosphorus, vitamin C and carbohydrates. The latter is chiefly in the form of invert sugar which is the pre-digested form. It also contains very small quantities of starch which is converted into sugar, chiefly dextrose, during the process of ripening. Natural Benefits and Curative Properties The tomato is one of the most powerful deobstruents of the 'Materia Medica'. It removes disease particles and opens natural channels of the body. It is a gentle natural stimulant for the kidneys and helps to wash away the toxins which cause disease and contaminate the system. Tomatoes are at their best when they are fully ripe. Their vitamin C content increase as they ripen. Tomato juice is probably one of the most widely used juices. Fresh, raw tomato juice is most beneficial and has an alkaline reaction, when digested in concentrated form. Tomato as an external application can be used as a cosmetic. Its pulp should be applied liberally on the face and left there for one hour and then washed with warm water. Repeated daily, it will give a good complexion and remove ugly-looking pimples in a short time. Because of its low carbohydrate content, the tomato is a very good food item for diabetic patients and for those who want to reduce their body weight. It is said to be very effective in controlling the percentage of sugar n the urine of diabetic patients. Being a rich source of vitamin A, tomatoes are a dependable preventive against night blindness, short sightedness and other diseases of the eye, caused by vitamin deficiencies. Tomatoes are also highly beneficial in the treatment of obesity. One or two ripe tomatoes taken early morning, without breakfast, for a couple of months is considered a safe method of reducing weight without harming the health. (Source - Foods that Heal) |
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