Tomato lycopene, diabetes, nerve damage, numbness, memory loss, cancer

Energy for life comes from the mitochondria inside of our cells. These mitochondria are harmed by toxins from fungi (mycotoxins or endotoxins) On of these is beta-Nitropropionic acid (3-nitropropanoic acid, BPA). This toxic BPA is inhibited by lycopene from cooked tomates.

This makes lycopene a cellular mitrochondria protector. The effect is to notably reduce cancer, which happened to be most studied in the male prostate due to the fact that Italian's that live in Italy have the globally lowest rates of prostate cancer.
The protective effects of lycopene on cellular mitochondria will be similar to every cell in our body, male or female and regardless of the type of cancer or disease.

Propionic acid is good for us; 3-nitropropionic acid is toxic and produced by fungi (yeast, mushrooms, fermented foods such as miso, soy sauce, katsuobushi, yogurt, bread and fermented grains)
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