Soup for a Souped-Up Heart
That’s right. The almighty tomato may thwart inflammation that sets the stage for heart disease. Here is the key component of the tasty fruit that does it.
Vitamin Power
The tomato is a top source of vitamin C. And vitamin C may play a critical part in preventing the inflammatory processes that can damage your heart.
Reel in Inflammation
Help control tissue-damaging inflammatory processes with a bit of fish oil.
Chronic inflammation of body tissues may play a role in the pathology of many diseases, including diabetes and heart disease. However, a new study reveals omega-3 fatty acids in fish oil may help reduce inflammation. Seek out a serving of oily fish such as salmon or tuna each week.
Inflammation is the body’s immune response to injury and infection. However, evidence suggests chronic inflammation can damage tissues, contributing to heart and blood vessel disease, cancer, arthritis, diabetes, and many other conditions. In a recent study, eicosapentaenoic acid (EPA), the essential omega-3 fatty acid found in fish oil, helped reduce skin and abdominal inflammation. EPA also limited several processes associated with inflammation, such as the movement of immune cells known as dendritic cells and the production of interleukin 12, a chemical messenger that enhances the immune response. Steer clear of large, long-lived fish, such as sea bass, swordfish, and king mackerel, because they have the greatest likelihood of being contaminated with unacceptably high levels of mercury from the environment. Safer fish choices include salmon, pollock, sole, and chunk light tuna.
In a study, people who consumed a tomato-based soup for 2 weeks — adding 72 milligrams of vitamin C to each day — had higher blood levels of the vitamin and decreased markers of inflammation.
Tasty T’mater Dishes
Tomatoes can be used in so many heart-healthy meals, from soups to salads, to salsa-topped salmon. The fish oil/tomato combo makes for one super inflammation stopper!
Creamy Tomato Bisque with Mozzarella Crostini
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, crushed and peeled
1 14-ounce can reduced-sodium chicken broth
2 cups water
1/4 cup white rice
1 28-ounce can crushed tomatoes
1/2 cup silken tofu
1 tablespoon rice vinegar
6 3/4-inch-thick slices baguette
3 tablespoons shredded part-skim mozzarella cheese
Directions
1. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in broth, water and rice; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rice is very tender, about 15 minutes.
2. Preheat oven to 450°F.
3. Stir tomatoes, tofu and vinegar into the soup. Remove from the heat and puree, in batches, in a blender. (Use caution when pureeing hot liquids.) Return the soup to the pot and reheat over medium-high heat, stirring often.
4. Meanwhile, top slices of baguette with mozzarella and place on a baking sheet. Bake until the cheese is melted and bubbly, about 5 minutes. Ladle soup into bowls and top each serving with a cheesy crostini.
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tomato soup, inflammation, vitamin C
tomato soup, inflammation, vitamin C
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