Food-and-science expert Harold McGee, in his Curious Cook column in the New York Times, investigates the (apparent) myth of the poisonous nature of tomato leaves in his current column. In doing so, he comes out for eating green tomatoes in a big way:
The researchers found that both tomatine-rich green tomatoes and purified tomatine lowered the levels of undesirable LDL cholesterol in animals.
Dr. Friedman has also found that an extract of green tomato lowers the incidence of cancer in animals, and last month he reported that both this extract and purified tomatine inhibit the growth of various human cancer cells. Other studies have found that purified tomatine seems to stimulate the immune system in desirable ways.
He concludes that its a myth that tomato leaves are poisonous, and talks about various ways of using them. But meanwhile, he concludes that green tomatoes are positively healthy.
“But meanwhile, he concludes that green tomatoes are positively healthy.”
well I coulda told ya that. ain’t nothin’ much better ‘n fried green tomaters.
Finally — something that I really like to eat is actually good for me.
Green salsa, the kind with tomatillos and jalapenos, with a couple squirts of ketchup for contrast in color and taste. Makes anything tasty. Who knew it was good for you?
mmm…good, yummy and green.
are tomatillos really tomatoes? google here i come….
Tomatillos are related to tomatoes, and contain tomatine some in high levels. Apparently it degrades as the fruit ripens. See http://www.pnas.org/content/91/26/12877.full.pdf
Can’t tell if they have same anti-cholesterol effect as green tomatoes but since I love salsa verde I’m just going to assume they do.