FOOD AND SUMMER TROUBLES –
During the summer months, due to prolonged exposure to sun heat, people may suffer from heatstroke. In addition to many summer discomforts, the most serious is loss of consciousness caused by significant fluid loss, i.e., dehydration.
One of the therapeutic measures is replenishing lost fluids and electrolytes from the body. It is essential to consume fluids at room temperature (never cold drinks)—moderate amounts of fresh fruit and vegetable juices, mild herbal teas, and slightly sweetened fruit drinks. Avoid carbonated and overly sweet drinks. Replenishment of minerals and salt is ensured by consuming salty and sour foods like soups and chicken broth. Acidic milk drinks (yogurt, kefir…) and milk at room temperature are also recommended. In severe cases, consult a doctor.
We tend to overcool in the heat by drinking too many cold beverages (and foods), which can cause stomach cramps and discomfort. If diarrhea occurs, it’s essential to rehydrate within 24 hours using unsweetened mild teas.
TOMATO – A SHIELD AGAINST CANCER
Tomato contains a high percentage of water—up to 93%—and about 7% dry matter (14 kcal/60kJ). The dominant nutrients include vitamin C, folic acid, potassium, and small amounts of other minerals like magnesium and iron. It’s also a mild diuretic, recommended for kidney and rheumatic diseases. Tomatoes are rich in microelements such as iron, magnesium, nickel, which are essential for the body’s normal functioning.
Among the vitamins and minerals listed, lycopene stands out. This pigment gives tomatoes their red color and is a powerful antioxidant. Lycopene is 100 times stronger than vitamin E and plays a protective role in reducing cancer risk (especially prostate, breast, uterine, and intestinal cancer), heart disease, and blood vessel problems.
Tomatoes with a deeper red color contain more lycopene. It is interesting that lycopene is better absorbed when tomatoes are cooked rather than raw. The best sources are tomato juice, puree, and paste.
PROTECTION AGAINST HARMFUL UV RADIATION
Lycopene, the red pigment in tomatoes, is a strong antioxidant and protects cells from harmful UV rays. It reduces the effects of free radicals and thus protects against various diseases.
Due to its high water content and very mild composition, tomato is suitable for all categories of patients (people who suffer from gallbladder diseases should consume it peeled). The potassium content excludes it from the diet of children where its amount should be reduced. Tomato belongs to the group of foods that are relatively rarely the cause of nutritional allergies and should be carefully introduced into the diet of children. Due to its low energy value, it is ideal in diets for treating obesity.
