00:00 In recent years, the offer of tomatoes has been progressively expanding,
00:04 being available on the market fruits of many colors and sizes,
00:09 which in addition to adapting to multiple uses,
00:12 have also acquired new and more powerful health virtues.
00:16 For this reason, we will talk about it very gladly in this new episode of "Gusto della Salute".
00:22 [Music]
00:48 So, as I mentioned in the prologue, those that we can find on the market today
00:54 are no longer just the classic traditional red tomatoes,
00:58 but also yellow, white, pink, black and even striated.
01:03 These products have gradually stopped in European markets
01:09 and therefore also in the Italian one, after the introduction of new American varieties,
01:15 which are resistant, productive, particular in appearance and taste.
01:20 And although the most frequent and widespread varieties are the Green Zebra,
01:25 the Red Zebra and the Black Zebra,
01:28 among some specialized producers it is possible to find other cultivars
01:34 characterized by aromas and shapes that are furthermore different.
01:38 Among these is the Datterino tomato, which can be the yellow Datterino, also called Dolly,
01:45 the red Datterino, Kendall, the black Datterino, Crispino Plum,
01:50 a variety of tomatoes that have particular characteristics,
01:55 peculiar characteristics, which we will focus on in this episode.
02:00 [Music]
02:07 The tomato sauce, the tomato-based pizza, bread and tomato,
02:13 the bruschette with tomatoes, the pasta, Cuapum Marolangop.
02:19 We are facing a huge cultural heritage,
02:23 a lexical and gastronomic repertoire that attributes to the goodness of this vegetable garden
02:30 the absolute protagonist of the Mediterranean diet.
02:34 And then we think, what would remain of the Italian gastronomic culture
02:41 or of the European culinary traditions if there was not Christopher Columbus?
02:47 Without the discovery of America or the careful and sought-after cultivations
02:53 of the Maya before and the Aztecs later, who almost worshipped the tomato.
03:00 Well, it would certainly be a real disaster.
03:04 However, there are some incidents due to a very widespread consumption,
03:10 daily and worldwide, incidents under the allergic profile
03:16 that can affect millions of consumers.
03:19 And then the cultivations, the growers, have also equipped themselves
03:25 to be able to make available to everyone a variety of tomatoes
03:31 with a reduced content of nickel.
03:34 And this is the case of the zebrino tomato,
03:38 which is the protagonist of this week's episode.
03:42 [Music]
03:49 The tomato is a very important ingredient in the Mediterranean diet
03:52 and in the case of the tomato with a low nickel content
03:55 it is also a precious element to enrich important tastes and nutrients
03:59 a diet that is particularly restrictive
04:02 and precisely the diet of those allergic to metal.
04:05 The tomato is an important element to guarantee a good health.
04:08 100 grams of tomato provide about 20 kcal
04:12 and is mainly made of water, about 94%,
04:15 and among the micronutrients, the carbohydrate content is most prominent.
04:19 There is also a good amount of fiber.
04:22 Considering the tomato and the date, there are different types
04:25 different in color and also in consistency,
04:29 from the yellow date, which is particularly sweet and pulpy,
04:33 the red date instead has a high sugar content
04:36 and above all it has an extremely thin peel.
04:38 And then there is the black date, which has a sour and particularly crunchy taste.
04:43 The different types of date have in common a high presence of minerals,
04:47 vitamins and above all carotenoids.
04:49 Among the latter, the content of lycopene from the antioxidant action is the highlight
04:53 and therefore it is able to fight free radicals.
04:56 As for vitamins, the content of vitamin C is high
04:59 which is very important for our immune system
05:01 and above all vitamin A, which guarantees good health of the eyes and skin.
05:05 Considering the minerals, the content of potassium is high
05:08 which is fundamental for the health of our heart and nervous system,
05:11 but there are also other minerals in good quantity,
05:14 including iron, calcium and magnesium.
05:16 [Music]
05:23 You will have understood that the ones we are talking about in this episode of "Gusto della Salute"
05:28 are special tomatoes, products without chemicals
05:32 and with the help of particular insects, so-called useful insects,
05:38 represented above all by bombs.
05:41 Basically, they are hymenoptera, the same type of bees,
05:46 but a little fatter, which, flying from plant to plant,
05:50 do their job of pollinating agents.
05:55 They are insect-friendly plants,
05:59 parasites' antagonists, engaged in a second-nature mission
06:04 that, through a series of particular care,
06:08 leads to the birth of products of absolute quality,
06:12 advantageous to everyone, but above all advantageous to those people
06:17 who, for health reasons, do not have free access to the goodness and taste of tomatoes.
06:23 And speaking of these people, I would like to refer in particular
06:27 to people with nickel allergy.
06:31 Now, we know that nickel is a ubiquitous metal,
06:35 very widespread, but it is also a very allergizing metal
06:39 and in humans nickel is responsible for some known pathologies.
06:44 One is the so-called allergic contact dermatitis,
06:48 which is characterized by cutaneous lesions that can appear in areas of the cuticle
06:53 more directly subjected to contact with a non-noble metal containing nickel.
07:00 And then there is a much more complex form, which is represented by the so-called
07:05 systemic nickel allergy syndrome, the so-called SNAS,
07:10 which occurs not by physical contact with nickel,
07:14 but by an endogenous contact of nickel that reaches the body through food.
07:20 And in this case, the pathology is much more complex, as I said,
07:25 because it is characterized by cutaneous problems, especially of the ortho-charging type,
07:30 but also for more systemic problems, such as intestinal symptoms,
07:35 symptoms of the skeletal muscle system,
07:39 even interactions with the functionality of the thyroid.
07:43 Now, I said that nickel is a ubiquitous metal because it is very widespread in nature,
07:48 it is present in the soil, it is present in the biosphere, it is present in water,
07:52 but its concentrations in the soil, for example, depend on the type of soil,
07:59 depend on the closer or less close proximity of industries and incinerators,
08:05 rather than various factors or polluting agents of the environment,
08:11 but also depend on agronomic practices, cultivation practices
08:17 that include fertilizers, treatments with antiparasitics or fertilizers,
08:23 or other chemical substances.
08:26 Now, I said earlier that nickel is present especially in the soil,
08:30 so the foods that charge nickel are plant foods that grow in the soil.
08:37 And in the graphs that will follow, you will see the progressively increasing list
08:45 of foods that contain nickel.
08:48 We start with the foods with the lowest nickel content,
08:52 that is, those that contain about 100 micrograms of metal per kilo of food.
08:59 I remind you that practically 1 microgram corresponds to the millionth part of 1 gram.
09:07 Then you see the foods with an average nickel content,
09:10 that is up to 200 micrograms per kilo of food.
09:14 And then again the foods belonging to the third group,
09:18 with an average high nickel content,
09:21 and those belonging to the fourth group, instead, with a rather high nickel content,
09:26 that is, higher than 1,000 micrograms of metal per kilo of food.
09:31 Now, the tomato is a bit ahead between the third and fourth group,
09:36 since an average concentration of nickel per kilogram of fresh tomato
09:43 is equal to 1.1 milligrams, that is, 1100 micrograms.
09:50 Now, the implementation of practices for the production in the greenhouse,
09:54 accurately evaluated, perhaps starting from the analysis of the cultivation grounds,
09:59 and then also going through the use of the so-called useful insects,
10:04 can allow, as we see in this certificate that we submit to your attention,
10:11 can allow, I said, the production of tomato containing an amount of nickel
10:17 equal to 0.0117 milligrams per kilo of tomato,
10:23 that is 11.7 micrograms of nickel per kilogram of tomato.
10:28 So, thanks to these agronomic practices,
10:33 it is possible to pass the tomato from high food,
10:37 with a very low content of nickel, to low food,
10:41 indeed, with a very low content of nickel.
10:44 Now, what I want to emphasize is that it is a tomato, in this case,
10:50 not subjected to manipulation, that is, it is not a genetically modified food,
10:55 but it is a food that derives from particular care and also from particular practices
11:01 that have allowed the creation of an accessible food to everyone.
11:07 Now, it is desirable that these techniques, that these skills, that these care
11:12 be extended from tomatoes to other vegetables, to other products of the earth,
11:17 in order to allow everyone free access to food, otherwise forbidden.
11:23 (Explosion)
11:27 (Music)
11:37 (Music)
11:42 (Music)
11:47 (Music)
11:52 [BLANK_AUDIO]
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