Amish Tomato Juice
Benefits of tomato juice
The main organic compound in the tomato is lycopene. Lycopene gives the tomato its red color and has been found to have antioxidant and cancer-preventing properties. It acts as an antioxidant by protecting cells and organs from oxygen damage. It has also been found to help protect DNA in white blood cells. Lycopene has been found to be effective against several types of cancer, including colorectal, breast, prostate, lung and pancreatic cancers.
Vitamins and Minerals
Tomato juice is a great source of many vitamins and minerals, including vitamin A and C. One cup of tomato juice will give you up to 74 percent of your daily recommended value of vitamin C and 2 percent of your vitamin A. These vitamins help the immune system by destroying the free radicals in your blood stream that damage cells. Other vitamins found in tomato juice are K, B1, B2, B3, B5, B6, potassium, magnesium, iron and phosphorous.
Tomato juice is also an excellent natural treatment for high cholesterol. It is a very good source of fiber, which acts to help break down LDL (or bad cholesterol) in the body. Also, the B3 (niacin) found in tomato juice has been used as a natural way to treat high cholesterol for many years.
The B6 in tomatoes helps the body break down a compound called homocystene into other molecules that are harmless. Homocystene is a compound that damages blood vessel walls and helps to cause heart disease.
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- 7 qt
- tomato juice
- 1 c
- 3 Tbsp
- 3 tsp
- celery salt
- 1 tsp
- each: garlic salt and onion salt
1Heat to boiling point and seal in hot in canning jars
The recipe was in an amish cookbook. Frankly It seams way to salty with all the salts. I would of made it with garlic powder, onion powder, celery seed and 1/2 the salt for the entire recipe. I am sorry it was so salty.