tomatoes

Tomatoes are packed full of goodness & cooked tomatoes are even better for you! In this episode, Michael reveals how cooking your tomatoes - sautéed, or in a sauce or soup - can reduce your blood fat levels, help your body recover from exercise, and even protect your skin from damage. It’s all to do with a beneficial compound called lycopene which is released under heat. Michael speaks to Professor Richard van Breemen from Oregon State University who reveals his studies on lycopene and why cooked tomatoes can help protect against prostate cancer.

New episodes will be released on Wednesdays, but if you’re in the UK, listen to new episodes, a week early, first on BBC Sounds: bbc.in/3zqa6BB

Producer: Nija Dalal-Small Science Producer: Catherine Wyler Assistant Producer: Gulnar Mimaroglu Trainee Assistant Producer: Toni Arenyeka Executive Producer: Zoe Heron A BBC Studios production for BBC Sounds / BBC Radio 4.

Michael Mosley ventures to his local pool and the sea to explore the unique benefits of going for a swim - from improving memory and mental agility, to boosting longevity. Professor Hirofumi Tanaka, from the University of Texas at Austin, reveals why water-based exercises like swimming are especially good for improving the elasticity of your blood vessels and a new way to exercise in the pool. There really seems to be something special about being in the water that can help your heart, improve joint pain and even boost your brain. Surprisingly, water-based exercise can be more beneficial than land-based exercises!

New episodes will be released on Wednesdays, but if you’re in the UK, listen to new episodes, a week early, first on BBC Sounds: bbc.in/3zqa6BB

Producer: Nija Dalal-Small Science Producer: Catherine Wyler Assistant Producer: Gulnar Mimaroglu Trainee Assistant Producer: Toni Arenyeka Executive Producer: Zoe Heron A BBC Studios production for BBC Sounds / BBC Radio 4.

Today we’re diving into the world of tomatoes, one of the most consumed ‘fruits’ globally with a rich heritage and mixed opinions on whether it’s healthful or harmful? 

I’m always asked whether patients should be eating nightshade family ingredients, whether it can excerbate athritis symptoms, cause stomach acid and even IBS.

So today we’re going into the benefits of tomatoes, the compounds we find in them and how to get the most out of this nutrient rich ingredient with food pairings, processes and more!

If you love this kind of deep dive you’ll love the Seasonal Sunday’s newsletter that the team and I put together each week that dives into a seasonal ingredient, it’s history, nutritional medicine benefits and how to use it in the kitchen.

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Nightshade vegetables — even the name is ominous. Some people believe they exacerbate arthritis and can cause inflammation. So, should we avoid them?

In today’s short episode of ZOE Science & Nutrition, Jonathan and Will ask: What are nightshade vegetables, and how can they benefit our bodies?

Download our FREE guide — Top 10 Tips to Live Healthier: https://zoe.com/freeguide

Studies referenced in the episode:

• Potato glycoalkaloids and adverse effects in humans: an ascending dose study 
• Effect of red pepper on symptoms of irritable bowel syndrome: preliminary study 
• Treatment of arthritis with topical capsaicin: a double-blind trial 
• In defence of potatoes: How resistant starch from potatoes affects the gut microbiota 
• Health benefits of eating tomatoes emerge 

Episode transcripts are available here.

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While the so-called “golden apple” has at times been viewed with suspicion, it has become a staple of summertime cuisine and may one day follow us to farms on other worlds. In this classic episode of Stuff to Blow Your Mind, Robert and Joe consider the tomato. (originally published 8/27/2020)

See omnystudio.com/listener for privacy information.

While the so-called “golden apple” has at times been viewed with suspicion, it has become a staple of summertime cuisine and may one day follow us to farms on other worlds. In this classic episode of Stuff to Blow Your Mind, Robert and Joe consider the tomato. (originally published 8/25/2020)

See omnystudio.com/listener for privacy information.

Costing counter-terrorism, interrogating tomatoes, the UK's reading age, politics and GDP

Why do some people scarf down anchovies by the pound while others recoil at the thought of a tuna fish sandwich? Why do the textures of certain foods, like mushrooms, turn people off? Not only is taste a biologically complex experience, it is quite psychological. Our guest is psychologist Linda Bartoshuk, PhD, an international leader in taste research, who is the Bushnell professor of food science and human nutrition at the University of Florida and director for psychophysical research at the university’s Center for Smell and Taste.

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