Adano Ley (Swami Nitty-Gritty) has been proved right again.

Recent research has confirmed that you take your chances when eating an uncooked or undextrinized tomato due to an arabinose/galactose tomato lectin.

Adano was also right about cooking or dextrinizing bell peppers to detoxify them

Tomatoes and bell peppers are both in the nightshade family. (So are wolfberries.)

Nightshade lectin toxicity – at its worst – can cause gangrene of the intestines.

Nightshade lectins – at their best – can be antitumorigenic, anticarcinogenic, antiproliferative, antiviral, antifungal, and immunomodulatory.

Excess calcium or manganese can assist nightshade lectins in doing their very best or their very worst.

TIMING is often the decisive factor. (Was there any doubt???)

Lectins are sugar-binding proteins.

I predicted back in 2005 that lectins would eventually play a vital role in cancer science.

The tomato is called the “love apple” because it can improve your sex life. *wink wink*

The lycopene in tomatoes helps protect the prostate gland.

Lycopene is activated by being cooked or dextrinized – another reason to keep raw tomatoes to a minimum.

A tomato sun-ripened on the vine is a dextrinized tomato. (But don’t eat the WHITE part.)

Sugar can protect against lectins.

Did you know a tablespoon of white sugar can stop an attack of pancreatitis (inflammation of the pancreas)?




'How Toxic Is a Raw Tomato?' have 2 comments

  1. September 19, 2011 @ 11:01 am Myles

    What is the difference between cooking and dextrinizing food?

    Also, are you going to be doing any workshops in Southern California in the near future?

    Thank you and I look forward to the first of every month and blog updates. Keep up the good work!


    • September 19, 2011 @ 2:30 pm atomb

      Your wish is my command. :)

      Read my latest blog entry – “Ultimate Starch Blocker (Dextrinization).”

      I’d ~eventually~ love to set up a Time Conscious Living school in So-Cal – the sooner the better!!!!


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