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According to FSI's 2011 Annual Report (page 38, .pdf) Agricultural giant Cargill, British Petroleum (BP), the Bill & Malinda Gates Foundation (heavily invested in both Cargill and big-agri giant Monsanto), the Ford Foundation, Google, Goldman Sachs, the Smith Richardson Foundation, and many other corporate-financier, Fortune 500 special interests.
Originally posted by fulllotusqigong
According to FSI's 2011 Annual Report (page 38, .pdf) Agricultural giant Cargill, British Petroleum (BP), the Bill & Malinda Gates Foundation (heavily invested in both Cargill and big-agri giant Monsanto), the Ford Foundation, Google, Goldman Sachs, the Smith Richardson Foundation, and many other corporate-financier, Fortune 500 special interests.
Wow it really was junk science - funded by Agribusiness no less!
To see just how evil Cargill is -- read this: Cargill Our Taxes, Global Destruction
Fruit or vegetable? Botanically, a tomato is a fruit: the ovary, together with its seeds, of a flowering plant. However, the tomato has a much lower sugar content than other edible fruits, and is therefore not as sweet. Typically served as part of a salad or main course of a meal, rather than at dessert, it is considered a vegetable for most culinary uses. One exception is that tomatoes are treated as a fruit in home canning practices: they are acidic enough to be processed in a water bath rather than a pressure cooker as vegetables would require. Tomatoes are not the only food source with this ambiguity: avocadoes, eggplants, cucumbers, and squashes of all kinds (such as zucchini and pumpkins) are all botanically fruits, yet cooked as vegetables. This dispute has led to legal speculation in the United States. In 1887, U.S. tariff laws that imposed a duty on vegetables, but not on fruits, caused the tomato's status to become a matter of legal importance. The U.S. Supreme Court settled this controversy on May 10, 1893, by declaring that the tomato is a vegetable, based on the popular definition that classifies vegetables by use, that they are generally served with dinner and not dessert (Nix v. Hedden (149 U.S. 304)).[60] The holding of this case applies only to the interpretation of the Tariff Act of March 3, 1883, and the court did not purport to reclassify the tomato for botanical or other purposes. Tomatoes have been designated the state vegetable of New Jersey. Arkansas took both sides by declaring the "South Arkansas Vine Ripe Pink Tomato" to be both the state fruit and the state vegetable in the same law, citing both its culinary and botanical classifications. In 2009, the state of Ohio passed a law making the tomato the state's official fruit. Tomato juice has been the official beverage of Ohio since 1965. A.W. Livingston, of Reynoldsburg, Ohio, played a large part in popularizing the tomato in the late 19th century; his efforts are commemorated in Reynoldsburg with an annual Tomato Festival.
A small preliminary study on healthy men and women has shown that the lycopene from orange- and tangerine-colored tomatoes may actually be better absorbed than the lycopene from red tomatoes. That's because the lycopene in deep red tomatoes is mostly trans-lycopene, and the lycopene in orange/tangerine tomatoes is mostly tetra-cis-lycopene. In a recent study, this tetra-cis form of lycopene turned out to be more efficiently absorbed by the study participants. While more research is needed in this area, we're encouraged to find that tomatoes may not have to be deep red in order for us to get great lycopene-related benefits.
One of these phytonutrients is a glycoside called esculeoside A; another is flavonoid called chalconaringenin; and yet another is a fatty-acid type molecule called 9-oxo-octadecadienoic acid. As our knowledge of unique tomato phytonutrients expands, we are likely to learn more about the unique role played by tomatoes in support of heart health.
Corn oil was added to both sauces as well. But the sauce designed to produce lycopene in the bent molecular forms was subjected to a second round of heating at 260 degrees Fahrenheit for 40 minutes. The resulting sauce contained nine times more cis-isomers than the regularly processed sauce. Twelve people participated in a study of the sauces, and all ate both kinds of sauce over the course of the study. After each meal, researchers took samples of participants’ blood seven times during the following 9 1/2 hours to measure lycopene levels. The scientists used a special testing method to analyze lycopene levels in the blood associated only with the tomato sauce meal, avoiding any other possible sources of those compounds in the bloodstream. Research participants had a 55 percent increase in total lycopene absorption after eating the specially processed sauce when compared to their lycopene blood levels after eating the regular sauce. This finding reinforced the expectation that the bent forms of lycopene are more easily absorbed into human blood, Schwartz said.
After the fact, it was discovered that the author of this phony piece, Dr. Ingram Olkin, of Stanford University, has strong ties with Big Tobacco, specifically Philip Morris, and actually created a ‘multivariate logistic risk function’ which was employed to ‘prove’ that smoking tobacco was actually safe, and had no links to cancer! By fiddling with the numbers, Olkin made inherent risk disappear or appear at will, and now has attempted to convince the public that pesticides, herbicides and chemical fertilizers are harmless and make no difference at all in the nutritional value of produce!