#viatmins

Did you order yours yet? Go to www.healwithherbs.com to do so. 

I tried these B12 chews at GNC and the person working said that they boost your metabolism and it's good for weight loss. Now, when reading information on B12 nothing comes up about helping. It does say it aids with symptoms of anemia which I have so it might be of some help to me.

I'm still doing things the healthy way but I was wondering if this would be something to add to my new lifestyle.

Do people take them?

Are they worth while?

Why Tomatoes? This incredible fruit (yes, it's a fruit!) is chock-full of micronutrients, vitamins and antioxidants that work together in a way that can ward off cancer, heart disease and other ailments. Scientific studies have shown that the more tomatoes you eat, the better. Cooking tomatoes is best of all because simmering them along with some heart-healthy oil, like olive oil, makes it even easier for the body to absorb all of the beneficial properties.

In his expert series on affordable, accessible superfoods, author Dave Lieberman reveals the power of tomatoes, dispels tomato myths and shares simple preparation tips for deliciously nutritious meals.

Read more: http://www.oprah.com/food/Secret-Superfood-Tomatoes-Dave-Liebermans-Blog#ixzz1enAk3mMu

Organic Tomato Juice Contains More Beneficial Phenolic Components Than Juice from Conventionally Grown Crops

Now, according to a study directed by Rosa M. Lamuela, a lecturer from the Department of Nutrition and Bromatology of the University of Barcelona (UB), researcher for the Nutrition and Food Safety Research Institute (INSA) and the Spanish Biomedical Research Centre-Physiopathology of Obesity and Nutrition (CIBERobn),Organic tomato juice contains more phenolic components than juice from conventionally grown crops, according to a new study published in the journal Food Chemistry. Also participating in the study are Anna Vallverdú-Queralt and Alexander Medina-Remón, from INSA and CIBERobn, and Isidre Casals-Ribes and Olga Jáuregui, from the UB's Scientific and Technological Centre (CCiTUB).

Polyphenols: health benefits

The research, funded by the Spanish Ministry of Science and Innovation, brings new data to the debate over organic and conventional crops, from a study of polyphenols in tomato juice -- particularly relevant as the tomato is the most widely consumed fresh and processed vegetable in Spain. According to the lecturer Rosa M. Lamuela, head of the UB's Natural Antioxidants Group, "This is an innovative scientific study to determine the phenolic compounds found in organic and conventional tomato juice and their possible health benefits. Strangely, although tomatoes are consumed in large quantities across the world, until now only certain components with nutritional value had been studied, such as carotenes (lycopene), whereas little work had been done on polyphenols."

Polyphenols are a family of natural compounds with important nutritional properties that can protect the body against cardiovascular and degenerative diseases and some forms of cancer. These substances neutralize free radicals and are capable of regulating enzyme activity, producing numerous health benefits. The team behind the study analysed the total content of flavonols and hydroxycinnamic acids in commercial tomato juices and revealed significant differences -- undescribed until now -- between the levels of bioactive components in organic tomatoes and the levels found in conventionally grown crops.

Organic versus traditional agriculture

The researcher Anna Vallverdú-Queralt, first author of the study, explains that "the results could be explained by the defence mechanisms of plants according to the type of manure used in organic and conventional production. In any form of cultivation, the most important factor for the growth of the plant is the availability of nitrogen. In conventional agriculture, the nitrogen can be added in soluble form, as a fertilizer, whereas in organic production the plant receives no artificial nutrients and therefore responds by activating defence mechanisms that increase the levels of polyphenols. As a result, conventionally grown plants can lose resistance to disease and present lower levels of nutrients, minerals and secondary metabolites."

Scientific literature has for years reflected widespread disagreement over the relative benefits of organic and conventional foodstuffs, and the results of studies published in scientific journals are often contradictory. "It should be noted that the study published in Food Chemistry only analyses the phenolic components present in tomato juice," points out Rosa Lamuela, "and is part of a much wider project to analyse the factors that may increase the content of bioactive components in tomatoes and tomato products."

The UB's Natural Antioxidants Group, headed by the lecturer Rosa M. Lamuela, is part of the Generalitat's Food Technology Reference Network (XaRTA) and INSA. The group has participated extensively in international projects for the study of polyphenols in foods, their bioavailability and the effects of these substances on human health. The researchers are currently working on a range of clinical and epidemiological studies, focusing on resveratrol, grapes, wine and archaeological remains, as well as citrus fruits, cocoa, chocolate, beer and olive oil, and other common components of the human diet.

-taken from: Organic Tomato Juice Contains More Beneficial Phenolic Components Than Juice from Conventionally Grown Crops,