Grow Youthful: How to Slow Your Aging and Enjoy Extraordinary Health
Grow Youthful: How to Slow Your Aging and Enjoy Extraordinary Health

Food antioxidants

Tomato paste and sun protection

Other excellent food sources of antioxidants

References

Tomato paste and sun protection

For sun protection and a younger-looking skin, don't bother with high-priced face creams or hours of work every day. Just buy some tomato paste.

Did you know that the level of antioxidants in your diet can have a significant effect on your resistance to sunburn? I have tried it myself. Eating high-antioxidant foods for a couple of months allowed me to stay in the sun for about twice the time that I could previously, without any sign of redness on my skin the following day. (sunlight is highly beneficial).

Eating a little tomato paste mixed with oil every day is an excellent way to protect against sunburn, skin cancer, wrinkles, and to slow your aging. In a study (1) one group consumed 40 grams (2.5 tablespoons) of tomato paste mixed with 10 grams (2 teaspoons) of olive oil every day for 10 weeks, while the control group got only the olive oil. Both groups were exposed to a sun lamp at the beginning, middle, and end of the study. The UV exposure was just sufficient to lightly burn their skin. At the beginning of the study, and after four weeks, those who were eating tomato paste had little additional resistance to the sun. But after ten weeks the tomato-paste group showed 40 % less sun damage than the other group.

Tomatoes are one of the best sources of lycopene, a powerful antioxidant present in the red pigment. Interestingly, the tomato must be cooked and eaten with oil before you can absorb the lycopene. We can thank the Italians who developed Marinara sauce centuries ago, for the delicious combination of tomato, olive oil, garlic, basil, sage and thyme!

Other food sources of antioxidants

Sunscreen - read why I don't use sunscreen

References

1. Stahl W, Heinrich U, Wiseman S, Eichler O, Sies H, Tronnier H. Dietary tomato paste protects against ultraviolet light-induced erythema in humans. Journal of Nutrition, May 2001. 131(5):1449-1451.