Carrots Before Cut Lowers Risk of Cancer

Anti-cancer properties of carrots are said to be more potent when cooked before cutting. Chopping, slicing and cutting causes the nutrients to leach out into the water while they are cooked.

Recent findings show that when carrots are heated, it kills the cells. Therefore, they lose the ability to retain the water inside them. Heating soften the cell walls that lead to leaching water-soluble compounds such as sugar and Vitamin C via the surface of the tissue. Scientists found carrots that were boiled before cutting contained 25% more of the anti-cancer compound falcarinol. Boiled carrots are also easy to digest, most likely you take more of the falcarinol thus lose less of it in the stools.

A single carrot will supply all your Vitamin A (helps normal cell reproduction) needs for the whole day. Studies have found that eating a lot of carrots is a strong indicator of lower cancer risk probably because carrots are a valuable source of a wide variety of substances in food called carotenoids which provide a wealth of benefits.

Health Benefits:

• Enhance the quality of breastmilk.
• Can improve the appearance of the skin, hair and nails.
• Can lower cholesterol and blood pressure when taken daily.
• Raw contains beta carotene, a strong anti oxidant that can prevent cancer.
• Carrot juice when taken daily prevents infections and is claimed to be valuable for the adrenal glands (the small endocrine glands situated above the kidneys).
• Can help improve eyesight.
• Can help increase menstrual flow.
• Can regulate blood sugar.
• Can promote colon health because it is fiber-rich.
• Also helpful in the following cases: obesity, blood poisoning, gum disease, insomnia, gall bladder, Alzheimer's disease, colitis, ulcer, painful urination.

Research also shows that carrots has a protective effect against ultraviolet light. Chinese medical practitioners recommend it to give your liver more energy. Enough sun exposure everyday helps vitamin A to take effect. Please take note that there is a possibility of overdose in Vitamin A. Overeating carrots can cause skin discoloration (yellow or yellow-orange) due to excess carotene in the blood; said condition is called carotenemia. Although the condition is said to be temporary, liver damage is possible. Those who drink large quantities of carrot juice are at a highest risk. It is therefore recommended to eat a diet that contains a vaiety of fruits and vegetables for good health.

Moreover, the carrot contains calcium, potassium, Vitamin B and C. Calcium helps prevent narrowing of the blood vessels. Potassium promotes regular heartbeat. Vitamin B improves metabolism. Vitamin C protects cells against free radicals and strengthen blood vessel walls.