Ketchup, the popular tasty and tangy condiment found on tables and in refrigerators worldwide, has a surprising and somewhat peculiar history. In the 1830s, it was not just a topping for hamburgers and hot dogs; it was actually sold as medicine — yes, medicine! THE UNBELIEVABLE HISTORY OF KETCHUP From Miracle Cure to Tasty Delight
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to recheck with Dr. McGinty. As part of her examination, repeat X-rays were taken,
A Unique Origin Ketchup’s roots can be traced back to Asia, where it was called ke-tsiap (Xiamen), a sauce made from fermented fish sauce. It made its way to Europe in the 17th century, but it looked and tasted different from the ketchup we know today, as it included ingredients like mushrooms, walnuts, and oysters — no tomatoes. The Medicinal Claim and Tomato Connection In the 1830s, an Ohio physician named Dr. John Cook Bennett began marketing a tomato-based concoction as a medicinal elixir. Dr. Bennett claimed his tomato extract had incredible healing properties and promoted it as a cure for a wide range of ailments, including diarrhea, indigestion, jaundice, and rheumatism. During this time, tomatoes were still relatively new in American cuisine, and many people were skeptical about their edibility and safety. In fact, some believed tomatoes were poisonous, but Dr. Bennett aimed to market them as a safe and healthy miracle ingredient. His tomato preparation was a precursor to modern ketchup. The Transition to the Table Over time, the medicinal claims surrounding tomato-based ketchup faded, and people began
and Dr. McGinty observed that her splenic mass had grown more
than he was comfortable with since her last ultrasound one month prior. Complete bloodwork and clotting times were performed to rule out other health concerns. With concerns that Lucy’s splenic mass was growing and potentially bleeding, she was scheduled for a spleen removal surgery with Dr. McGinty and was started on a series of pain relief medications to help with the abdominal discomfort, which allowed her to relax. Several days later, Lucy was admitted to the hospital and underwent surgical removal of her spleen and the attached mass. In order to best and least invasively initially evaluate all of her abdominal organs, Dr. McGinty first did an exam with a very small camera using a laparoscope to see the extent of the mass and be sure that there were no signs of the mass spreading to other organs. With the all-clear on the evaluation, her splenectomy surgery was performed. During her surgery, it was found that the mass had started to break down and was mildly bleeding. This was likely causing her discomfort and, if left untreated, could have been
life-threatening. The surgery went very smoothly, and Lucy stayed in the clinic overnight for monitoring before going home to her mom and Labrador sister. In dogs, splenic masses can be benign or caused by a type of cancer caused by hemangiosarcoma, which is a cancer of the blood vessels. In order to determine which type of mass she had, samples of the mass were sent to a laboratory for biopsies. Happily, these results showed that Lucy’s was a benign type of mass, and the surgical removal was curative! Lucy has continued to do very well after her surgery. We have also continued to perform routine ultrasounds and bloodwork on a regular basis to monitor for any additional changes proactively.
enjoying its taste. A tomato-based ketchup started to appear in cookbooks as an ingredient in recipes and was commonly paired with eggs, meat, and fish. By the late 19th century, ketchup had become a staple in American households, and companies like Heinz began mass-producing it. Today, it’s tough to imagine ketchup as anything other than a delicious topping for our favorite foods, and while tomatoes do contain antioxidants and vitamin C, we know ketchup won’t cure a sickness. However, its transformation from fish sauce to tomato medicine to a beloved topping is a remarkable twist in culinary history!
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