Dear Subscriber,

Happy Tuesday!

DId you get a chance
to try out the tip I
gave you for Valentine’s
day? Hopefully it worked
out for you.

Today we’re going to
shift gears a little, and
focus on you and your

That’s why I’d like to tell
you about a very common
fruit and how it could play
a BIG role in your health.


Yours For Health,
Shane Shiels
Shashido Enterprises
Adelaide’s Premier Health & Fitness Expert

This Humble Fruit Might
Save Your Life…

When it comes to keeping
your body in good health
and protecting it from
disease, getting plenty
of antioxidants is key.

That’s why I wasn’t too
surprised when I saw
the news on this humble
fruit that normally doesn’t
get too much press.

As it turns out, it can slash
your risk of stroke, play a
role in the fight against
cancer, and even help
reduce inflammation and
prevent blood clots in your

What is this magnificent
and tasty fruit?

The good ‘ole tomato!
(And yes, it’s a fruit…)

In one very recent study,
published in the journal
Neurology, Finnish researchers
found that tomatoes can reduce
the risk of stroke by up to 55
percent! [1]

The study followed over
one-thousand men between
the ages of 46 and 65. At the
start of the study, they measured
each participant’s blood levels
of lycopene – the nutrient found
in tomatoes responsible for
these protective effects.

They then followed these
men for 12 years.

Researchers also looked
at other antioxidants like
beta-carotene and alpha-
tocopherol, but found no
link between those and
stroke risk.

So it turns out that tomatoes
are quite the powerhouse
when it comes to protecting
you against stroke.

But that’s not all they can do…

A study done early last year
at the University of Portsmouth
found that lycopene can slow
the growth of, or in some cases
kill, prostate cancer cells! [2]

More studies need to be done on
the cancer-fighting end of things,
to be sure. But so far, things are
looking pretty promising.

Lycopene is the antioxidant in
tomatoes that gives them their
red colour. It’s also found in
watermelon, mango and grapefruit.

But tomatoes rule the roost in
terms of how much lycopene
you get per gram. For example,
1 cup of tomato juice will give
you around 21,960 micrograms
(mcg) of lycopene, compared
to just 1,745 mcg in half a grapefruit.

The best way to get your
lycopene (and enjoy its
protective effects) is by
eating cooked tomatoes.
This breaks down the fibre
and helps your body more
easily absorb the lycopene.

Also, adding some fat in
the form of olive oil or any
oil you prefer, can also
increase absorption.

So what are you waiting
for? Add some tomatoes
to your dinner,your salads,
or enjoy them in any other
way you see fit… your body
will thank you for it!

One more thing – why not
treat your body right and
take advantage of your FREE
Fitness Consultation
(an $87 value).

During this consult, you’ll
receive detailed information
on how to get fit and trim
that’s tailored to YOUR body.

There’s no obligation and
it’s totally and completely
free. To sign up, click here


1. J. Karppi, J. A. Laukkanen,
J. Sivenius, K. Ronkainen,
S. Kurl. Serum lycopene
decreases the risk of stroke
in men: A population-based
follow-up study. Neurology,
2012; 79 (15): 1540

2. Simone Elgass, Alan Cooper,
Mridula Chopra. Lycopene
inhibits angiogenesis in
human umbilical vein
endothelial cells and
rat aortic rings. British
Journal of Nutrition, 2011;
: 1 DOI: 10.1017/S0007114511005800

Quote Corner

“The most effective way to
do it, is to do it.” -Amelia Earhart

Eat Yourself Thin

Garlic Shrimp Linguine
(Serves Eight)

500g uncooked linguine
1 tablespoon butter
3 tablespoons white wine
2 teaspoons grated Parmesan
3 cloves garlic, minced
1 teaspoon chopped fresh
1 pinch salt and pepper
to taste
500g medium prawns,
peeled and deveined

1. Bring a large pot of lightly
salted water to a boil. Add
pasta and cook for 8 to
10 minutes or until
al dente; drain.

2. In a medium saucepan,
melt butter over medium
low heat; add wine, cheese,
garlic, parsley and salt
and pepper to taste.
Simmer over low heat
for 3 to 5 minutes,
stirring frequently.

3. Increase heat to
medium high and add
prawns to saucepan; cook
for about 3 to 4 minutes
or until prawns begins to
turn pink. Do not overcook.

4. Divide pasta into portions
and spoon sauce on top;
garnish with Parmesan
cheese and fresh parsley,
if desired.

Prep: 10 mins
Cook: 20 mins
Ready: 30 mins

Amount Per Serving –
Calories: 287 / Total Fat:
4.9g / Cholesterol: 77mg /
Sodium: 155mg / Total Carbs:
42.3g / Dietary
Fibre: 2g / Protein: 17.6g

Recipe from

Shashido Enterprises
Adelaide, S.A.
Phone: 0420 347 550

(c) Shashido Enterprises 2012 (All Rights Reserved)



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