Tomato

A glassful of raw tomato juice helps you stay healthy and gorgeous:

-It is rich in sulphur and chlorine content that detoxifies your kidneys and liver

-It contains vitamin B6 that breaks down homocystene compound that may damage your heart

-It is beneficial in regulating bowel movements and prevents constipation

-It is abundant in vitamin B3 that lowers the bad cholesterol level

-It helps in weight loss and improves your vision

Healing Power of Tomatoes!

Please remember, it's not just Tomatoes that are high in Lycopene. See our Lycopene POWERHOUSE Tonic (below)

Benefits of Tomatoes

**Helps Us Avoid Cancer, benefits Eye Sight, Builds Strong Bones, helps Kidneys, benefits Hair Growth, Good for our Skin, helps build strong blood (anemia) and Benefits our Heart Health....these are just SOME of the benefits.

Should we "cook" the Tomatoes or "Juice" them to get the most nutrients?

We get benefits from BOTH. I'll tell you why. When you cook tomatoes at 190 degrees fahrenheit for 30 minutes the chemical, Lycopene becomes more enhanced (by averages of around 88% more) including other phytochemicals. But they don't tell us about the enzymes, the anti-oxidants, the vitamins and Minerals lost through this process?

By JUICING the Tomatoes, you are getting the skins, the seeds and the juices inside of the tomatoes. You are also getting the entire synergistic energy from the tomatoes (something we cannot yet measure as far as 'lifeforce' is considered). You will be absorbing 100% of the Vitamin C, and other vitamins that are killed through cooking. Sure, you are getting more absorbable Lycopene, a carotenoid that helps our eyes and helps keep cancer at bay. Yet there are so many other nutrients that work in harmony with these caroteinoids.

For me, I juice Tomatoes more than I cook them. I would suggest you may want to consider doing both, but I cook them far less than I eat them or juice them.

Here's a POWERHOUSE LYCOPENE Tonic to Juice!

4 Tomatoes (Beefstake is the best)

8 Carrots

2 Red Bell Peppers

1 cup Red Cabbage

1 inch Fresh Ginger Root

1 Lemon or Lime (no skin if not organic)