By Michelle Fabio

A study recently reported in the Journal of the Science of Food and Agriculture has shown that along with konjac gum, sesame seed, yeast and pumpkin, tomatoes may actually offer protection against certain strains of Salmonella bacteria and E. Coli.

The study out of Wageningen University and Research Centre in the Netherlands found that these foods act as “binders” for bacteria, so that bacteria attaches to them rather than to your cells, lowering chances of gastro-intestinal infections from such bacteria and/or lessening symptoms.

Dr. Petra Becker, who led the study, said, “The importance of fibre, particularly from certain foodstuffs, in maintaining Read the rest of this entry »

By Michelle Fabio

As reported in the November-December issue of the Journal of Food Science, a University of California-Davis study has found that among the four commercial farms participating, organically-produced tomatoes were higher in sugars, soluble solids, consistency, and acidity than their processed counterparts—all positive qualities in tomato production.

On the other hand, the organic tomatoes also tested lower in red color, Vitamin C, and phenolics, which are potential antioxidants.
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