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[EarthNSky <erthnsky AT bellsouth.net>]

As I snacked tonight on some pickled tomatoes, I wondered how the
pickling process affects lycopene, if at all, so I did a search and in
the process, found this site
http://www.drgreger.org/december2003.html
Now, granted the guy is a vegetarian (I think) and has an agenda (to
promote his DVD), but man, I thought I was doing a good thing by eating
all that fish!  I love fish! (salmon, tuna, sardines, smoked anything!!_
I subscribe to the notion that the body craves what it needs, and I
crave fish (and pickled tomatoes, and other things most people won't
touch, like raw asparagus.) :)
Anyway, just in case anyone else is wondering about the lycopene thing,
heat makes lycopene more bio-ready and while pickled tomatoes are not
cooked, they are subjected to heat in the canning process, so I am
guessing that pickled tomatoes have more lycopene than raw tomatoes, but
less than cooked tomatoes.  If anyone knows for sure whether or not this
is true, I'm all ears.
There's a blurb in there about Mad Cow, too, one that I had not heard,
even though this article is 3+ years old.

Bev

--
BevanRon of EarthNSky Farm   NW Georgia USDA Zone 7
34.498N 85.076W    Bev is Earth, Ron is Sky