Fw: alkaline foods Tomato

[Guest guest]

Where was it I been reading lately about older ideas and experiences with Tomato, hundreds of years ago. We all remember reading various and dubious narratives about how so-and-so "ate a tomato and proved it is edible". And how the "dumb ancients" thought of tomato as poisonous. I believe now that they may have been halfway right --it did "used to be" poisonous. What I have been reading is that folks used to use cookware, often, such as pewter that had some lead in it. And if they cooked something that had an acidic tinge to it, that would absorb much more of the lead, and they would become "poisoned" to some extent after eating it. These "dumb old hillbillies" would notice that folks became ill after eating cooked tomato dishes --though they did not realize it was not the tomatoes which were poison but the chemical reaction of the tomato acid drawing out lead into the food. At any rate, it is interesting. My own personal tastes is that I love cooked tomatoe dishes, but I do not like the taste of raw tomatoes except maybe in a BLT. And btw I don't cook anything in pewter dishes. I use stainless steel, and I begin to wonder how much of the chromium may leech out and how harmful that, too, may be.

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[Guest guest]

The chromium in the stainless steel forms a very tight oxide film on the surface. You will be bringing in extremely small amounts of chromium and it will be what is called chrome 3. Totally safe. The only caution I suggest is that if you have to scour your stainless cookware, wait a few hrs before using it again. (I would stay away from aluminum cookware as much as possible though)Skofeld wrote: Where was it I been reading lately about older ideas and experiences with

Tomato, hundreds of years ago. We all remember reading various and dubious narratives about how so-and-so "ate a tomato and proved it is edible". And how the "dumb ancients" thought of tomato as poisonous. I believe now that they may have been halfway right --it did "used to be" poisonous. What I have been reading is that folks used to use cookware, often, such as pewter that had some lead in it. And if they cooked something that had an acidic tinge to it, that would absorb much more of the lead, and they would become "poisoned" to some extent after eating it. These "dumb old hillbillies" would notice that folks became ill after eating cooked tomato dishes --though they did not realize it was not the tomatoes which were poison but the chemical reaction of the tomato acid drawing out lead into the food. At any rate, it is interesting. My own personal tastes is that I love cooked tomatoe dishes, but I do not like the taste of raw tomatoes except maybe in a BLT. And btw I

don't cook anything in pewter dishes. I use stainless steel, and I begin to wonder how much of the chromium may leech out and how harmful that, too, may be. .

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