Saturday, 17 October 2015

ONE OF THE DOWNSIDES OF BUYING (ISHA OR AWARAWA TOMATOES)

Did you know that tomatoes that have stayed too long on market tables and shelves, and that have become broken, have grown fungi which many Public Health research teams have shown to produce aflatoxins and mycotoxins? These toxins  have been implicated in many types of cancers especially cancer of the liver (due to their hepatotoxicity).They have further been implicated in teratogenicity (that is, affecting development process of embroyos). If you didnt, you do now. So, as appealing as the low cost of these broken tomatoes are to you, you'd be doing yourself a greater favour buying the "not broken" tomatoes, overlooking the slight extra cost.
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22 comments:

  1. Unknown17 October 2015 at 03:57

    True! But is there an amount of heat that would nullify the effect of these fungi and the toxins that have already been formed?

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    1. Dreemer617 October 2015 at 04:20

      Yeah. Enough heat to make black ketchup

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    2. Ebele Chioma..17 October 2015 at 05:19

      Fred, Uche hit the nail right in the head. Toxins are like a sugar coated name for poisons. Hard to cook off.

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    3. Dreemer617 October 2015 at 08:20

      Yeah. Enough heat to make black ketchup

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  2. Dreemer617 October 2015 at 04:17

    #truetalk. How disgusting those things look on those market tables. Too bad I'm certain most of the restaurants I patronize buy such trashcan-ready tomatoes. One more reason to find meself a wife. Lol

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    1. Ebele Chioma..17 October 2015 at 05:21

      This comment has been removed by the author.

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    2. Ebele Chioma..17 October 2015 at 05:24

      Hahaha im glad you found a good enough reason on this blog spot to find you a wife.

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  3. Anonymous17 October 2015 at 04:29

    I want to expand on #fred nne. I think the information should also touch on d effect of heat on aflatoxins and mycotoxins.

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    1. Ebele Chioma..17 October 2015 at 05:25

      Will work on that John. Than you for the pointer!

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  4. The Conveyor17 October 2015 at 05:22

    I believe a whole lot of people go for the broken tomatoes purely because of it's low cost.
    Damaged goods usually sell at lower costs, compared to the 'Okay' ones.
    Tomatoes are anti-carcinogenic.
    So the fact that carcinogenic substances can actually develop in them, bends my brain. Not out of the ordinary though.
    Considering the shortage in supply of tomatoes, I feel it would be difficult for people to stop going for the broken ones.
    And sellers won't just pour them all away and be at a loss.
    It is established that some toxins can actually be broken down when subjected to very high temperature.
    So the best bet would be to cook them properly, when no other option is available.

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    1. Ebele Chioma..17 October 2015 at 05:27

      Cooking the fungi to death wont stop d harmful effect of the already released toxins. That is why if everyone is aware of this, and we say "no" to broken tomatoes, d sellers would hv no choice than to stop displaying them for sale.

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    2. The Conveyor17 October 2015 at 05:54

      I get your point.
      But I think more effort should be made in the direction of production.
      No one wants bad things. I bet everyone likes those fresh-looking nice ones.
      But how many pple can afford them, with respect to the quantity they would require to make good meals.
      Just like the menace we experience in the petroleum industry.
      When there is less quantity available for the masses, pple would start buying adulterated fuel even from black markets just to meet up.
      So increase in production and quality of seedlings could be key to ending this.

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  5. Unknown17 October 2015 at 07:01

    This comment has been removed by the author.

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  6. Unknown17 October 2015 at 07:07

    Conveyor has made a vital remark; with proper preservation techniques and overall food production facilities, broken tomatoes would swiftly be moved to paste making facilities before fungi and their likes swoop on them. Now we should also look at the method of transport of these farm produce. To achieve food safety, so many areas would have to be looked into.

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  7. Ebele Chioma..17 October 2015 at 10:18

    True!

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  8. nwachinemere17 October 2015 at 10:57

    A true talk, bt I prefer a fresh hot red peper colour strong tomatoes that I can just slice and use for stew or sour, I detest d awii type, even d whitish and sour smell frm it irritates me, am doing a research on tomato farming so that I wil add it to my veGgy garden all I need is to just walk down there and plug and use. But is like we hjave many patronizers in da house people should convey ds msg, as cheap things like ds is very dangerous to jealth

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  9. Ebele Chioma..17 October 2015 at 12:20

    Yeah John. I need you all to spread the word!

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  10. Unknown17 October 2015 at 22:15

    One would think the burning hot sensation of the chili/pepper added to the heat from steaming and frying and simmering would kill 'em toxins... But alas one more cheaper alternative has been fingered by cancer ;(
    One would only pray and fast that Ewa agoyin and Garri ijebu would be spared

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  11. nwachinemere19 October 2015 at 06:48

    IN THE PROCESS OF FRYING OR BOILING OR BURNING IT TO KILL THE VIRUS IN QUOTE U KILL ALL THE INGRDIENTS IN THE TOMATO THEREBY EATING CHAFFS OR TOXINS TO POWER 2

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  12. nwachinemere19 October 2015 at 06:54

    Ofcourse, Eby, am already spreading it as my wife will never buy tomatoes from the market talk more of awarawa, so by the time my kids see it they will pass it on to next generation

    my neighbours are asking me whats going on and am already telling them. about it. very soon my tomato garden will ripe, am afraid of tin tomatoes coz i heard they use awarawa to do it

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