Tomatoes are tasty, rich in vitamins, and a staple in our meals. But did you know tha certain food combinations with tomatoes could disrupt your digestion or diminish their health benefits? Here are four foods to avoid with tomatoes.

1. Tomatoes and Sweet Potatoes: A combination that can disrupt digestion

Sweet potatoes are known for their nutritional benefits, including their high fiber and vitamin content. However, pairing them with tomatoes might not be ideal.

Sweet potatoes are high in starch, which can ferment in the stomach and produce acids. These acids interact with the pectin in tomatoes, which can lead to bloating, heartburn, or digestive discomfort.

If you enjoy both foods, eat them separately to avoid these unpleasant side effects.

2. Tomatoes and Cucumbers: A loss of nutrients

Tomato and cucumber salad is a classic… but this combination might not be the most beneficial.

Cucumber contains an enzyme that alters the vitamin C in tomatoes.

Your body absorbs less of this valuable vitamin, resulting in a loss of the nutritional benefits of tomatoes.

Replace cucumber with other vegetables in your salads, such as peppers or radishes, which do not interfere with vitamin C absorption.

3. Tomatoes and Sugar: A risky combination for the stomach

Adding sugar to tomatoes may seem harmless, or even pleasant in some recipes. However, this combination is not always well tolerated by the body.

White sugar combined with the acids in tomatoes can cause excessive fermentation in the stomach, leading to bloating, abdominal pain, and digestive discomfort.

To soften the acidity of tomatoes, prefer a drizzle of olive oil or a little honey, which are easier on the digestion.

4. Tomatoes and Seafood: A potentially irritating cocktail

Seafood, especially shellfish like crab, is rich in protein and essential minerals. However, eating tomatoes can be problematic.

Tomatoes, rich in vitamin C, can interact with certain compounds in seafood, leading to the possible formation of substances that irritate the body. This can cause digestive problems or, in some sensitive people, gastric discomfort.

Wait a few hours before eating tomatoes after eating seafood.

Conclusion

These combinations aren’t necessarily dangerous, but they can disrupt digestion or reduce nutrient intake. If you have a sensitive stomach or want to get the most out of the food you eat, it may be best to avoid these combinations.

The way to distinguish naturally ripened tomatoes

In family meals, tomatoes are a staple. These days, many providers decide to spray tomatoes with chemicals to encourage ripe and attractive tomatoes. However, there is a serious risk to human health from this action. To safeguard the health of your family, be sure to identify tomatoes that are naturally ripened without the use of chemicals.

How to recognize naturally ripened tomatoes, without chemicals

+ Observe the color

Due to the sunlight shining on them from the beginning during the fruit’s development,  the color on a naturally ripened tomato is also completely even.

Meanwhile, forced ripened tomatoes will usually be fully ripe.

+ Look at the bottom of the tomatoes

Additionally, this serves as a “key” to differentiate real tomatoes from ones that have been chemically treated or are imitations.

Round, plump tomatoes with a little concave tip are often those that have a favorable growing environment and are matured organically.

Conversely, tomatoes with flaky heads or strangely shaped fruits are probably the result of chemically ripened tomatoes, poor growth circumstances, or incorrect fertilization.

+ Observe the tomato nipple

Tomatoes with dark green nipples, fresh, tight nipple branches, and slightly concave ends are naturally ripe, fresh tomatoes.

In contrast, if the fruit has a yellow or brown nipple, it isn’t a high-quality tomato. It has been treated with chemicals or may be old tomatoes, stored for days.

+ Check the weight of tomatoes

You may feel that naturally ripened tomatoes are softer when you hold them in your hand, whereas tomatoes that have been forced to ripen will frequently be tougher to squeeze if you try to extract the juice.