Originally published January 18 2005
Organic ketchup has cancer-fighting properties; conventional ketchup less beneficial
by Mike Adams, the Health Ranger, NaturalNews Editor
New research indicates that organic tomato ketchup contains up to three times as much lycopene as ordinary varieties. Lycopene comes from cooked tomatoes, and protects against a wide variety of cancers. Lycopene can also protect against heart attacks. Scientists say that a good rule of thumb in selecting a ketchup is to look for the darkest red color. Lycopene is also found in pasta sauces, pizzas, and baked beans.
Organic tomato ketchup contains up to three times the levels of cancer-fighting compounds as traditional varieties, says new research.
American scientists made the discovery after comparing brands of bottled sauces - including the purple and green ketchups in America.
If confirmed, the findings will provide the first hard evidence that organic vegetables can be healthier than conventional ones.
Cooked tomatoes are a source of lycopene - a compound that makes the fruit red but which protects against breast, pancreatic, prostate and bowel cancer, especially when eaten with fatty foods.
There is also evidence it can reduce heart attacks.
Six were popular varieties, two were stores' own brands, three were organic and two from fast-food chains.
In general, the best way to ensure the highest lycopene levels was to pick the darkest red ketchup.
Lycopene is also found in pasta sauces, pizzas and baked beans.
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