Senai tai esu apmasciusi ir domejusis, gamta nesukure darzove tokia, kuri butu sveikiau, ja pakepus, isvirus ir t.t.....kas yra gamtoje, yra sveikiausia, o ka mes prisigalvojom su ugnim ir kitais prietaisais, daug toliau nuo musu sveikatos, gal mums skaniau, idomiau ir t.t bet ne sveikiau, sveikiausia bus pomidoras, naturaliai uzaugintas ir ka tik nuskintas....
Kaip man viena aire aiskino, kad is tikruju braskes reikia valgyti su brendziu ir cukrum
sakau, ne , braskes reikia valgyti atsitojus prie lysves, ka tik nuskitas, dar siltas nuo saules, superini skonis... 
"Similarly, when you cook tomatoes - whether you roast them slowly or make a cooked sauce - it helps to break down the plant cell walls, allowing us to better absorb the antioxidant lycopene."
"Tomato samples were heated to 88 degrees Celsius (190.4 degrees Fahrenheit) for two minutes, a quarter-hour and a half-hour. Consistent with previous studies, vitamin C content decreased by 10, 15 and 29 percent, respectively, when compared to raw, uncooked tomatoes. However, the research revealed that the beneficial trans-lycopene content of the cooked tomatoes increased by 54, 171 and 164 percent, respectively. Levels of cis -lycopene (which the body easily absorbs) rose by 6, 17 and 35 percent, respectively; and antioxidant levels in the heated tomatoes increased by 28, 34 and 62 percent, respectively. Antioxidants protect the human body from cell and tissue damage, which occurs when harmful molecules called free radicals, released as oxygen, are metabolized by the body."