Cancer beating tomatoes

Research evidence continues to support the fact that diet plays a major role in both causing and preventing illness. It's estimated that 35% of cancer is related to diet and studies have provided a wealth of information about specific dietary factors. A lack of the elements protecting against cancer appears to play a more important role than excessive amounts of harmful elements – although there's substantial evidence to implicate a high red meat intake.

Tomatoes have been in the spotlight for their efficacy in reducing cancer risk. This stems from the ingredient lycopene, a strong anti-oxidant and natural red pigment. Such as other anti-oxidants, lycopene releases electrodes which destroy free radicals, plus providing excellent purification. Only lycopene has been related to lowering the risk of prostrate cancer and studies have shown that it also protects against cancers of the mouth, throat, rectum, large intestines and esophagus.

Article originally appeared in Capespan Courier April/May 2008 – see www.capespan.com

Written and edited by Mariette Greyling, www.tomar.co.za