and mammals (including us!)? They produce chemicals that work to beat
them back. One of those chemicals, called lectin, is found in skins and
seeds and protects the fruit. It prevents us from eating them before they’re
ripe—and gives plants enough time for their young seeds to drop and grow
into a new plant. The effect in us? Some evidence suggests lectin can
trigger an inflammatory response in the gut and poke little holes in the
intestinal lining. Maybe that’s why Italians knew instinctively that
removing the seeds and skins of tomatoes was the smart way to make
sauce. It’s not that you should avoid fruits and veggies; just a theory worth
considering. To easily peel tomatoes, immerse them in boiling water for
about thirty seconds. Or spear tomatoes on a long fork and rotate them over
the flame of your gas burner. Do the same with peppers until they blacken,
then place them in a paper bag to cool. The skin will easily peel off.The second question I get is similar: Aren’t there some starchy vegetables we
should avoid, like potatoes and corn? Those are higher in carbohydrates, yes, but
unless you’re eating them in jumbo amounts, they’re good choices. They contain
minerals and other compounds that are good for you, and they meet the golden-
rule test—you eat them in their natural form. So while it’s smart to be aware of
starchy vegetables (for a reason you’ll see in a moment when I explain the
glycemic index on Take a Load off), these are another food to take off the can’t-
eat list. Just don’t go crazy on the French fries, okay? Their prep makes them
high in fat—sometimes the saturated kind. Eat your taters baked or roasted,
drizzled with olive oil, and dusted with spices for a healthy side dish.