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Tomatoes are rich in lycopene, a type of carotenoid that gives them their vibrant color. Carotenoids, are powerful “gut-healing” compounds needed to maintain the integrity of the intestinal barrier.
They also have important antioxidant and anti-inflammatory properties.
Eating tomatoes raw can provide us plenty of lycopene, but your body will be able to absorb more lycopene (or become more “bioavailable”) if the tomatoes are cooked. Adding fat will increase its bioavailability even further! So make sure to accompany tomatoes with olive oil, ghee, avocado, or your healthy fat of choice when you eat them.