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Cooking Tomatoes Increases Lycopene and Beneficial Bacteria

cooked tomatoes

Story at-a-glance -

  • Tomatoes are a beneficial food for many reasons, chief among them being their high lycopene content when they are cooked
  • Lycopene is well-known as a powerful antioxidant that decreases your risk of bone loss, cancer, stroke and even sunburn
  • New research out of Spain shows cooking tomatoes not only enhances the positive effects lycopene has on your beneficial gut bacteria, but also promotes increased lycopene absorption in your gut
  • Because lycopene is a fat-soluble nutrient, you can increase its absorption by eating it alongside a food rich in healthy fats, such as olive oil or organic grass fed beef

By Dr. Mercola

It's gardening season in the U.S. and therefore no surprise tomatoes are beginning to appear in gardens across the land. Given the right conditions, they are easy to grow and highly productive plants. There is nothing quite like eating a ripe, garden-grown tomato right off the vine, and tomatoes are great additions to salads and sandwiches. The health benefits of cooked tomatoes, which are amplified when combined with a healthy fat like olive oil, continue to make news.


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