>>and when fully ripened.
a tomato is fully ripe when green. when it turns red, it is decomposing.
are you saying we should only eat rotting fruit?
>>I think it's worth looking into.
absolutely. I'd suggest doing that before propagating the fluffly-nutter's half truths.
for example raw lima beans are poisonous - go research it and then report how "fully truthful" the statement is.
Except for certain green striped, or specially colored heirloom tomatoes, a tomato is considered ripe when it has matured sufficiently to fully develop the texture and flavors derived from various isoflavones and phyto-chemicals(which also give the tomato its distinctive red color). A ripe tomato should have at the very least, a pink blush while still growing on the vine. Picking prior to this color stage halts the natural chemical compound formations taking place in the ripening fruit. Also, a green tomato had not yet realized its full nutrient potential. Beyond the firm, red fruit stage, that is, when the tomato begins to soften, it is decomposing from natural enzymatic action and will become meally and lose much of its flavor, indeed, taking on alternate, unapeeling flavors that instensify as this process continues.
That aside, a red tomato does not always denote a fully ripe tomato, as the coloration can be forced in an unripe fruit. But a green tomato is a sure sign that the tomato is not yet fully ripened, except in the afore mentionsed specialized varieties.
As a point of fact, raw lima beans are poisonous do to cyanide compounds found in the seed (the part we eat). However, there are varieties that are low enough in these compounds to be safely eaten. Many countries, including the U.S., restrict the sale of lima beans to those naturally low in the cyanide compounds. There are strict importation laws governing that product due to the cyanide content found in many varities. But in many third world contries, unless properly cooked by boiling, eating raw lima beans can be deadly. I give you the following references:
www.foodreference.com/html/flimabeans.html
www.atsdr.cdc.gov/tfacts8.html
www.immunocapinvitrosight.com/dia_templates/ImmunoCAP/Allergen____33083.aspx
And there are many more. If you had read my post carefully, you would have realized that I was not proposing that edible members of the nightshade family be eliminated from the diet, but that care should be taken in the preperation of these foods. That same research you sugest that I undertake clearly shows that the humble potato, when exposed to light, develops chlorophyll, which is a healthy substance, but is also an indicator that the potato has produced significant amounts of alkaoid compounds, as does any sprouting on the tuber. All such areas should be removed from that potato; and individuals who may have existing conditions of arthritis, or calcium deficiency, should discard those potatoes. The same is true of the other edible members of the nightshades. Of course eating a ripe, green tomato, or fully ripe green pepper isn't going to cause harm. But there are stages in the fruit's development where dietary use of the plant is not a good idea.
What I am saying is that this is something people should be aware of. There are a host of doctors and nutritionists that state that nightshade foods should be treated with respect, or even that they shouldn't be eaten at all. But most say that proper preperation is a good practice, and ballancing the plants with protiens is a good idea.
If you knew me better, you would know that I am not one to spout misinformation, or distribute half-baked quasi-truths. I research before I post. And I am on very good terms with several local nutritionists, of whom I ask numerous questions. I enjoy knowledge. And just like research into Acai berry products let me know that distributors of these products are basicall selling snake oil, research also informs me when I need to be careful with something.
I love mushroom hunting. But if I haven't done the research to absolutely identify a particular species beyond question, I won't touch it. I also have done enough research to know which fish are safe to eat, and which contain the highest levels of heavy metal, and chemical contaminants.
I also know that ozmium is arguably the most dense, naturally occuring element known, and is used in alloys where density and hardness are required. The alloy is also used as the ball in most ball point pens.
Want to talk aerogels, or how about the isnulating properties of ceramics, or the effect of material expansion due to heat. How about dissimilar metals and corrosion?
Before you call me out, look closely at what I have typed. If there is an error, provide references, and if possible, documentation. I am indeed human, and have been known to make mistakes. And I will continue to make mistakes. Just don't accuse me of propagating half-truths, or of knee-jerk reactions. I try to give accurate information. If you have valid info to add, or intelligent argument, then I gladly welcome that. If I am wrong about something, I am grateful when I am corrected. I want truth and knowledge, not wives tales.
If I have misread your tone, or intent, then I apologize. But you did seem condecending in your post. I will give you respect. Please to the same for me.
Seeeeeeya; Goodweed of the North
