Hello, My father was just diagnosed with cancer. He needs to put on some weight and the doctors suggested a diet high in garlic, lycopene, Resveratrol. So they’re having pasta with tomato sauce and chianti for dinner...

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A news release of possible interest: "The red color of tomatoes is due to lycopene, a member of the carotenoids family, which is thought to have a number of health benefits, such as reducing the risk of developing cancer,...

the side effects are of a lycopene overdose. The Breadline rocks.

They have lycopene which has similar effects.

bioavailability of lycopene is increased following cooking – so processed tomato products such as ketchup, tomato juice and pizza sauce have more bioavailable lycopene than do fresh tomatoes." I guess I’ll have to...

Watermelon is a better source of potassium than banana (calorie for calorie) plus it’s killer for lycopene.

offers a tomatoe/yogurt cold soup. Good lycopene and enzymes. I googled up this recipe that was kind of good. http://www.recipesource.com/soups/soups/07/rec0778.html That’s all I’ve learned so far in my “eat more...

Not necessarily so. The lycopene in tomatoes is greatly enhanced if the tomatoes are cooked. Similarly, carrots, if cooked, have greater availablility of nutrients. This probably holds true with many vegetables.

I usually eat it with a spoon. It’s rich and bright and sweet and tart and fabulous tasting and has gobs of lycopene. But that’s just me.

highly of their product. Ketchup is healthy, high in lycopene.