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.

Olive Oil Helps Prevent Stroke

"A lot more research needs to be carried out scientifically test the effectivenes of olive oil as an ingredient that can protect against stroke" Sharlin Ahmed.

Those who used a lot of olive oil in their diet are found to be in lower risk of stroke than those who never used it; researchers found after following 7,000 people aged 65 and over living in French cities, for at least five years. Olive oil is believed to have potential health benefits as it can protect against conditions as high cholesterol, highblood pressure and heart disease and so it's promising to see that it could have a similar protective function against stroke, said Sharlin Ahmed. It was also mentioned that the risk of stroke would only be reduced through consuming olive oil as an alterative to other cooking fats and as a part of a healthy balanced diet that is low in saturated fat and salt. But please take note that this is based on the responses from the public and not a clinical trial yet. 

Can Cut Cancer Risk

In the news reported by the BBC News on December 23, 2006; a study of 182 European men found those who had 25 mililitres of olive oil per day had reduced levels of a substances which indicate cell damage.The study is in the Federation American Societies for Experimental Biology.

Oxidative damage is a process whereby the metabolic balance of a cell is disrupted by exposure to substances that result in the accumulation of free-radicals, which can then damage the cell.

Phenols are believed to act as a poweful antioxidants that contain the olive oil. Moreover, the micronutrients in the oil have lead the scientists to believe that it makes a good heart protector.

Claire Birks, a senior market analyst at Mintel said, "The popularity of olive oil has not only been helped by its aspirational value, but also by its association with Mediterranean cooking and the health claims linked with this way of life,"

Olive trees were cultivated in the Mediterranean as long ago as 3000 BC. It is the unadulterated juice of crushed olives and contains no additives or preservatives.

It is an oil high in monounsaturates, which means it can help to control cholesterol levels as part of a healthy balanced diet. And its high vitamin E content helps to stave off heart disease.