Question of health effects of green tomatoes

harveyc · January 4, 2012

I was telling a friend of how I decided to give some green tomatoes a try after some encouragement by members here who have welcome me in my introduction thread. I asked if he had grown any and he said he hadn't and that he had health concerns related to the consumption of green tomatoes. He sent me a link to this Cornell information which explains health problems related to glycoalkaloids present in green tomatoes: http://www.ansci.cornell.edu/plants/...s/steroid.html

All I was able to find here at Tomatoville on the subject was http://www.tomatoville.com/showthread.php?t=19476 which was mostly about the tomato leaves.

Has anyone seen anything about the changes in alkaloids in green tomatoes after they ripen (but stay green)?

Worth1 · January 4, 2012

Two different animals green when ripes is just that it isn't any different than a red when ripe tomato.
It is NOT a green tomato that hasn't become ripe.

I get this all of the time people dont know the difference or what they are talking about.
To put it bluntly your friend doesn't know what you or he is talking about.
Aggravating to say the least.

People have been eating fried green tomatoes for years with no ill effect.
These are the green not ripe tomatoes.
It is the fruit that is cooked not the leaves as you posted.

So go ahead and grow your green when ripe tomatoes.

Worth

harveyc · January 4, 2012

Worth, it's not just my friend. The Cornell study says "green tomatoes" but does not say if they were unripe or not. I'm asking if anyone has tested ripe green tomatoes.

Worth1 · January 4, 2012

The study is talking about green unripe tomatoes and I dont know if even 10 percent of the total population of the world even knows about a green when ripe tomato.

I dont know if anyone has done a study on them.
But I would bet they are the same as any other red tomato.

Your friend sent you the link because they didn't understand what you were getting at.

Worth

**carolyn137** · January 4, 2012

Quote:

Originally Posted by harveyc

Worth, it's not just my friend. The Cornell study says "green tomatoes" but does not say if they were unripe or not. I'm asking if anyone has tested ripe green tomatoes.

THe answer is yes. The alkaloid content of raw green tomatoes as opposed to fully ripe ones is known. And ripe ones means the green when ripe ones as well.

http://www.ehow.com/info_8738165_sol...-tomatoes.html

THe above link speaks to the issue and a general Google search turns up many links but I chose this one b'c it had some actual numbers as related to tomatine, the alkaloid in question.

Hermitian · January 4, 2012

There are two distinct sources of green tomato recipes: (1) those from immigrants who grew "green tomato varieties" in their homeland, and (2) growers who cooked their unripe tomatoes (still green) that did not ripen before the cold season. Then, through word-of-mouth there is a lot of confusion in-between.

**carolyn137** · January 4, 2012

Quote:

Originally Posted by Hermitian

There are two distinct sources of green tomato recipes: (1) those from immigrants who grew "green tomato varieties" in their homeland, and (2) growers who cooked their unripe tomatoes (still green) that did not ripen before the cold season. Then, through word-of-mouth there is a lot of confusion in-between.

I don't know of any country, any immigrants, who grew all green tomatoes. And not green when ripes either. I do know that the Spanish and Italians certainly did grow tomatoes that were partially green at the top half, and have grown some as well and I Do know of usually some cherry tomatoes that were not picked green, but ripe, the plants pulled up and stored as "winter tomatoes". I'd have to look up the actual variety names for those b'c right now old age prevents me from remembering the names.

harveyc · January 4, 2012

Thanks for the replies. The report at http://ddr.nal.usda.gov/bitstream/10...ND23309827.pdf linked in the ehow page gives some good useful information, with a couple of instances of qualifying "immature green tomatoes". Also, it associates tomatine levels with the taste of bitterness.

Father'sDaughter · January 4, 2012

..."frying the green tomatoes in hot oil diminishes the solanine content, rendering the green tomato less toxic."

Hmmm, I wonder if cooking them down has the same effect (asks she who had toast with [unripe] green tomato jam right before finding this thread)? :-)

remy · January 4, 2012

Harveyc,
The only scientific proof I have is that if ripe green tomatoes were harmful, I would be dead by now

, and I think Carolyn and others who love them would be too!
Remy

**carolyn137** · January 4, 2012

Quote:

Originally Posted by remy

Harveyc,
The only scientific proof I have is that if ripe green tomatoes were harmful, I would be dead by now

, and I think Carolyn and others who love them would be too!
Remy

So true Remy and this is a robot that's typing this post for I am in green when ripe tomato heaven.

ScottinAtlanta · January 5, 2012

Complete nonsense. We've been eating green tomatoes for generations in Georgia, and no one ever got sick. Sounds like too many researchers with too much time on their hands.

Let's worry about our real problems...early blight, for example.

livinonfaith · January 5, 2012

Quote:

Originally Posted by carolyn137

So true Remy and this is a robot that's typing this post for I am in green when ripe tomato heaven.

I was just thinking that you always know at least something (and usually more than anyone) about just....well..... everything! So that explains it! A robot Carolyn! (I, of course, always thought so)

I must admit to being vastly relieved, since there is no way that one person could know about all of that stuff. Personally, I was beginning to feel a little stupid.

And there is a tomato heaven!?! Oh, Joy! I hope I make it there someday.

I certainly don't want to go to tomato hell. Although, I think I got pretty close last summer.

January 4, 2012	#1
harveyc Tomatovillian™ Join Date: Dec 2011 Location: Sacramento County Posts: 40	Question of health effects of green tomatoes I was telling a friend of how I decided to give some green tomatoes a try after some encouragement by members here who have welcome me in my introduction thread. I asked if he had grown any and he said he hadn't and that he had health concerns related to the consumption of green tomatoes. He sent me a link to this Cornell information which explains health problems related to glycoalkaloids present in green tomatoes: http://www.ansci.cornell.edu/plants/...s/steroid.html All I was able to find here at Tomatoville on the subject was http://www.tomatoville.com/showthread.php?t=19476 which was mostly about the tomato leaves. Has anyone seen anything about the changes in alkaloids in green tomatoes after they ripen (but stay green)?

January 4, 2012	#6
Hermitian BANNED Join Date: Dec 2011 Location: Vista, CA Posts: 1,112	There are two distinct sources of green tomato recipes: (1) those from immigrants who grew "green tomato varieties" in their homeland, and (2) growers who cooked their unripe tomatoes (still green) that did not ripen before the cold season. Then, through word-of-mouth there is a lot of confusion in-between. __________________ Richard _<\|\|>_ Last edited by Hermitian; January 4, 2012 at 03:36 PM. Reason: in

January 4, 2012	#10
remy Buffalo-Niagara Tomato TasteFest™ Coordinator Join Date: Feb 2006 Location: Z6 WNY Posts: 2,354	Harveyc, The only scientific proof I have is that if ripe green tomatoes were harmful, I would be dead by now, and I think Carolyn and others who love them would be too! Remy __________________ "I wake to sleep and take my waking slow" -Theodore Roethke Yes, we have a great party for WNY/Ontario tomato growers every year on Grand Island! Owner of The Sample Seed Shop

January 4, 2012	#2
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Two different animals green when ripes is just that it isn't any different than a red when ripe tomato. It is NOT a green tomato that hasn't become ripe. I get this all of the time people dont know the difference or what they are talking about. To put it bluntly your friend doesn't know what you or he is talking about. Aggravating to say the least. People have been eating fried green tomatoes for years with no ill effect. These are the green not ripe tomatoes. It is the fruit that is cooked not the leaves as you posted. So go ahead and grow your green when ripe tomatoes. Worth

January 4, 2012	#9
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	..."frying the green tomatoes in hot oil diminishes the solanine content, rendering the green tomato less toxic." Hmmm, I wonder if cooking them down has the same effect (asks she who had toast with [unripe] green tomato jam right before finding this thread)? :-)

January 5, 2012	#12
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	Complete nonsense. We've been eating green tomatoes for generations in Georgia, and no one ever got sick. Sounds like too many researchers with too much time on their hands. Let's worry about our real problems...early blight, for example.