+ Tomato Origins & Myths
Tomato Origins & Myths
Although tomatoes are closely associated with Italian cuisine, they are actually originally native to the western side of South America, including the Galapagos Islands.
The first type of tomato grown is thought to have more resembled the smaller-sized cherry tomato than the larger varieties. The tomato was not cultivated in South America, but rather in Mexico, supposedly because the Mexican Indians were intrigued by this fruit since it resembled the tomatillo which was a staple in their cuisine.
The Spanish conquistadors who came to Mexico shortly after Columbus's discovery of the New World "discovered" tomatoes and brought the seeds back to Spain, beginning the introduction of the tomato into Europe.
Tomatoes are an excellent source of vitamin C, vitamin A, and vitamin K. They are also a very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1. In addition, tomatoes are a good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein.
+ What is Tomato Nectar/Essence/Water?
What is Tomato Nectar/Essence/Water?
Luke's Tomato Nectar Water is the unadulterated flavor of several varieties of delicious Heirloom tomtatoes, summer’s most versatile fruit, transformed. It’s the strained, pale yellow juice of pureed tomatoes, picked when they are completely ripe and that need only to be seasoned with a bit of salt before becoming a refreshing, intensely flavored base for summer entres, fish, salads, cocktails and soups. Draining ground tomatoes through cheesecloth to make crystal-clear, intensely sweet tomato water is a rite of passage for the contemporary chef (NEW YORK Magazine - October2008
+ Are tomatoes really that good for you?
Are tomatoes really that good for you?
Why drink vegetable juice? Mayo Clinic dietitian Katherine Zeratsky, R.D., L.D., and colleagues answer select questions from readers.
Is vegetable juice as good for you as the whole vegetable?
At least 2 to 3 cups (16 to 24 ounces) of vegetables a day are recommended for most adults, depending on age, sex and level of physical activity. Any type of vegetable counts, including raw, cooked, fresh, frozen, canned and dried vegetables. One-hundred percent vegetable juice counts, too. You're right about the missing fiber, though. Vegetable juice has plenty of vitamins and minerals, but it's lower in fiber than is a serving of most whole vegetables.
Without enough fiber in your diet, you may risk constipation, high cholesterol, high blood sugar and weight gain. Some types of vegetable juice are high in sodium, too. The bottom line: Low-sodium vegetable juice can be an easy way to increase the amount of vegetables in your diet, but don't routinely replace it for other types of vegetables. MAYO Clinic site Vegetable juice has most of the vitamins, minerals and other nutrients found in the original vegetables and is an easy way to include vegetables in your diet.
Tomato juice and vegetable juices that include tomatoes are good sources of lycopene, an antioxidant that may reduce the risk of heart attack, prostate cancer and possibly other types of cancer. Some vegetable and tomato juices are very high in sodium, so be sure to select the low-sodium varieties. Fight Headaches By now we all know about the cancer-fighting and antioxidant benefits of lycopene in tomatoes, but did you know tomatoes can also help with migraine headaches. They're a good source of riboflavin, which studies have shown reduce the frequency of incapacitating migraine attacks.
+ The tomato - a fruit or a veggie?
The tomato - a fruit or a veggie?
According to the U.S. Department of Agriculture, Americans eat more than 22 pounds of tomatoes every year. More than half this amount is eaten in the form of ketchup and tomato sauce.
Technically a tomato is a fruit, since it is the ripened ovary of a plant. In 1893, the supreme court ruled in the case of "NIX vs. HEDDEN" that tomatoes were to be considered vegetables (they could tax vegetables).
There are more than 4,000 varieties of tomatoes, ranging from the small, marble-size cherry tomato to the giant Ponderosa that can weigh more than 3 pounds.
+ How to tell if a tomato will taste good…
How to tell if a tomato will taste good…
Tomatoes don't develop adequate flavor unless allowed to ripen on the vine, and when heirlooms are allowed to ripen on the vine, only in the last few days do they acquire the complete, delicious flavor gourmets so desire.
Seek out locally grown tomatoes whenever possible. They may not be as "pretty" as store bought, but beauty, of course, is only skin deep. All Luke's tomatoes are picked when ripe, and you can tell from every jar.
Note: Fragrance is a better indicator of a good tomato than color. Use your nose and smell the stem end. The stem should retain the garden aroma of the plant itself - if it doesn't, your tomato will lack flavor and, as far as I'm concerned, will be good only for decoration!
+ Are Tomatoes A Superfood?
Are Tomatoes A Superfood?
Lycopene has been shown to help protect not only against prostate, but breast, pancreatic and intestinal cancers, especially when consumed with fat-rich foods, such as avocado, olive oil or nuts. (This is because carotenoids are fat-soluble, meaning they are absorbed into the body along with fats.)
Tomatoes have been shown to be helpful in reducing the risk of prostate cancer The antioxidant function of lycopene-its ability to help protect cells and other structures in the body from oxygen damage-has been linked in human research to the protection of DNA (our genetic material) inside of white blood cells. Prevention of heart disease has been shown to be another antioxidant role played by lycopene.
A cup of fresh tomato will provide you with 57.3% of the daily value for vitamin C, plus 22.4% of the DV for vitamin A, and 7.9% of the DV for fiber.Tomatoes are an excellent source of vitamin C, vitamin A, and vitamin K. They are also a very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1. In addition, tomatoes are a good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein.
+ History of the “Bloody Mary”
History of the “Bloody Mary”
The origin of the Bloody Mary is disputed. Fernand Petiot is said to have invented the drink in 1920 while working at Harry's Bar in Paris, France, a frequent hangout for Ernest Hemingway and other American expatriates.
Another story is that it was originally created by George Jessel around 1939. In 1939, Lucia’s Beebe printed in his gossip column "This New York" one of the earliest U.S. references to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka.
Some claim that Fernand Petiot corroborates that George Jessel first created the drink and name, and that he (Petiot) merely added the spices to the plain vodka and tomato juice drink, based on a quote from The New Yorker magazine in July 1964: I initiated the Bloody Mary of today,” he told us. “Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms. The epithet "Bloody Mary" is associated with a number of historical figures—particularly Queen Mary I of England—and fictional women, especially from folklore.
It is believed that inspiration for the cocktail was the Hollywood star Mary Pickford; previously, a similarly red cocktail consisting of rum, grenadine, and Maraschino had been named after her. Other sources trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood In 1934, the cocktail was called "Red Snapper" at the St. Regis Hotel, where Petiot was hired at the time. It was here that Tabasco sauce was added to the drink, and the name "Bloody Mary" eventually won popularity.
In the 1960s it became popular to serve the cocktail with celery due to a guest at The Pump Room at the Ambassador East Hotel in Chicago. The name likely refers to the blood-like color of the cocktail. The clean fresh taste of Luke's Premier Heirloom Tomato Juice makes the best Bloody Mary mix you can find anywhere.
+ Drink Vegetable Juice-LOSE WEIGHT?
Drink Vegetable Juice-LOSE WEIGHT?
BAYLOR COLLEGE: A study, conducted by Baylor College of Medicine (BCM), found that participants who drank at least eight ounces of low sodium vegetable juice as part of a calorie-controlled DASH (Dietary Approaches to Stop Hypertension) diet lost nearly two kg over 12 weeks. In contrast, those who followed the same diet sans juice lost less than half a kg.
Each group followed a DASH diet that emphasised eating lean meat, lower fat dairy, whole grains, vegetables and fruit daily. Saturated fat, total fat, cholesterol and sodium were kept in check.
Two of the groups were given low sodium... 100 percent vegetable juice and instructed to drink one or two cups daily for 12 weeks, while the third group was not given any vegetable juice.
Vegetable juice drinkers significantly increased their intake of vitamin C and potassium, while decreasing their overall carbohydrate intake, said a release of the Behavioral Medicine Research Centre (BMRC).
“What this study shows is that by taking simple, proactive steps such as drinking low sodium vegetable juice while watching calorie intake, people can begin to control their weight, which helps reduce the risk of long-term health implications,” said John Foreyt, study author and director of BMRC.