Experts support that fresh and unprocessed preparations, in the form of juice or puree, have increased efficacy for the health of the body, due to their higher content of lycopene, which is more soluble in fat.
Additionally, this juice can help improve skin condition. The vegetable is rich in vitamin C, known for its antioxidant and anti-inflammatory properties.
Dr. Range Kings reveals that lycopene gives tomatoes their red color and fights against bad cholesterol. This is why tomatoes are so good for the heart.
According to a study conducted by Japanese scientists, 200 ml of tomato juice per day can reduce bad cholesterol levels. Experts believe there is a link between the lycopene in tomatoes and the reduction of bad cholesterol levels, explains the expert.
According to an experiment conducted in Peru, those who drink tomato juice with olive oil have lower cholesterol levels than those who do not drink this juice. Additionally, tomato juice can protect against heart diseases and the formation of cholesterol plaques in arteries. This is due to the fact that this juice contains vitamin B6, folic acid, and potassium, adds the expert.
Other benefits of tomato juice
Tomatoes contain about 94% water and are useful in the diet of people who want to lose weight. They also contain organic acids, pectin, vitamins A, C, PP, K, etc., and in terms of magnesium and iron content, tomatoes rank among the top products.
Tomato juice significantly reduces cough, prevents anemia, and alleviates symptoms of rheumatic diseases. It is also an excellent natural remedy for muscle spasms, being rich in magnesium (11 mg/100 g).
This vegetable is also considered a very good remedy against infections and helps detoxify the body, with special indications in anemias and convalescence.
Reduces the risk of cancer and heart diseases
Lycopene is a powerful antioxidant that reduces the risk of cancer and heart diseases. It is found most abundantly in the skin of tomatoes. The riper the fruit, the higher the concentration of lycopene it contains.
Tomato juice supports the activity of the heart and blood vessels, helps regulate blood pressure (if the juice does not contain table salt). The pectin in the fruit helps bind excess cholesterol and eliminate it from the body.
Tomato juice stimulates the production of red blood cells (erythrocytes), contains a lot of vitamin C, which is useful in iron absorption. It triggers the synthesis of serotonin, a hormone responsible for feelings of satisfaction with life, happiness, and joy.
Consuming it regulates intestinal function, has a mild diuretic and laxative effect. The beneficial properties of tomato juice will be more effective if prepared from whole tomatoes, without filtering out the seeds and skin (you should blend the vegetables until they become thick and homogeneous and add a little water).
Does not raise blood sugar levels!
Tomato juice inhibits the development of putrefactive flora, stimulates the activity of beneficial bacteria by creating an optimal acid-base environment. It does not suddenly raise blood sugar levels, making it suitable for diabetics. It maintains skin tone, promotes healthy hair and nail growth.
It helps maintain the reproductive functions of women, and during pregnancy, it alleviates nausea and signs of toxemia, as well as eliminates excess fluid.
In men, tomato juice stimulates testosterone production by providing vitamins A and E. From this perspective, it is healthier to consume the juice with a small amount of vegetable oil (ideally olive oil).
Who should not drink tomato juice?
It is highly undesirable to include this juice in the diet for the following conditions:
- acute pancreatitis – tomato juice will increase inflammation and pain;
- acute gastritis, especially with high acidity;
- exacerbation of peptic ulcer – the juice increases hydrochloric acid production;
- gastroesophageal reflux and heartburn.
To maximize the benefits of tomato juice, it should be consumed correctly. It is not compatible with all products. In particular, it is not compatible with cottage cheese, eggs, starch, potatoes, bread, and meat.
