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Why Tomatoes Should Not Be Refrigerated

A new study published in PNAS (Proceedings of the National Academy of Sciences of the United States of America) has found that refrigerating tomatoes changes their DNA methylation, and thereby reduces their flavor. The study’s authors noted that “commercial tomatoes are widely perceived by consumers as lacking flavor,” and that the changes in both DNA and RNA in the tomatoes when they’re chilled may be responsible.

Traditionally, tomatoes are picked early and refrigerated to stop the ripening process before they get to market. But as you know, once they get to your local store, you won’t find them in a refrigerated section, which just shows they don’t really NEED to be kept cold. So, if you’re a tomato lover but the bland taste is what’s holding you back, I suggest trying organic tomatoes, which not only have more flavor, but have been shown to be 139 percent higher in phenolic content, which boosts antioxidant activity in your body.

Tomatoes are also a good source of lycopene, a vital antioxidant that has been shown to have potent anti-cancerous activity. This compound is not naturally produced in your body, so it must be supplied via your diet. Other fruits and vegetables also contain lycopene, but none has the high concentration of lycopene that the tomato boasts.

I can’t stress enough, however, that it’s vitally important to eat totally ORGANIC fruits and vegetables, no matter which ones they are, as they’ve been found to be higher in both antioxidants and beneficial minerals and other nutrients.
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