Tomato juice is a juice made from squeezed tomatoes. It
is usually used as a beverage, either plain or in cocktails such
as a Bloody Mary.
History
Tomato juice is said to have been served first in 1917 by noted chef Louis Perrin at the French Lick Springs Hotel in southern
Indiana when he ran out of orange juice and needed a substitute.[citation needed]
Production
Many commercial manufacturers of tomato juice also add salt. Other ingredients are also often
added, such as onion powder, garlic powder, and other
spices.
Health issues
A recent small scale study has indicated that tomato juice contains a factor (dubbed P3)
which inhibits platelets in blood from clumping together and
forming blood clots. [1][2]. The authors suggest this
might be beneficial to diabetes sufferers. The actual effect of increased
intake of tomato juice by diabetics has never been studied.
Tomato juice also contains the antioxidant lycopene
which some people believe might protect against cancer.
Uses of tomato juice
In Canada and Mexico, tomato juice is popular mixed with
beer, the concoction is known in Canada as Calgary Red-Eye and in Mexico as Cerveza preparada.
Tomato juice is the base for the cocktails Bloody Mary and Bloody Caesar, and the
cocktail mixer Clamato.
Apart from the obvious use as a beverage, tomato juice's mild acidity means that it can be used to clean up old coins or metal
saucepans in much the same way as other acidic substances such as Coca Cola are used.
Tomato juice is frequently used as a packing liquid for canned tomatoes, though it is
sometimes replaced by tomato puree for international commerce due to tariff issues on
vegetables vs. sauces. According to Cook's Illustrated magazine, tomatoes packed in
juice as opposed to puree tend to win taste tests, being perceived as fresher tasting.
The juice is also thought to be an effective cleaning agent against skunk musk. Its
effectiveness was tested on MythBusters and it was found to be "Plausible", though it
may only work to mask the smell.
In popular culture
References
Further reading
See also
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