After eating hard, tasteless, discolored tomatoes for the past eight months, I’m loving the fact that my knife is now sliding through juicy, ripe, and delicious tomatoes. Although tomatoes generally taste better toward the end of the Summer, the tomatoes that are now arriving in farmers markets and grocery stores shouldn’t be missed. Tomatoes are not only tasty, they are also good for us . In this month’s issue of Natural Health , it’s noted how tomatoes are better

for us when they are cooked because they offer more antioxidants than raw ones. When tomatoes are heated, they release the antioxidant lycopene, which makes it easier for the body to absorb. Lycopene is good for us because it has cancer-fighting properties and helps fight free radicals that can damage cells . Find out more about how to maximize tomatoes’ health benefits.

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In Season: Tomatoes! How to Maximize Their Health Benefits