Health benefits of the carrot
The carrot is often considered the ‘ultimate health food.Great deal of the benefits of the carrot can be put down to its beta carotene and fiber content.
This root vegetable is a plentiful source of antioxidant agents: it is high in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
You probably tell your youngsters to eat their carrots, and when they ask why, you vaguely explain, “Because they’re good for you!”
But how did the carrot get such a good reputation?
It is believed that carrots were first cultivated in the area known as Afghanistan (thousands of years ago) as small forked purple or yellow roots with a woody and bitter flavor, resembling nothing at all of the carrots we know today.
Purple, red, yellow and white carrots were cultivated long before the appearance of the now-popular orange carrot, which was developed and stabilized by Dutch growers in the 16th and 17th centuries. The modern-day carrots have been bred to be crunchy, sweet, and aromatic.
An overwhelming body of evidence suggests that increased intake of antioxidant-rich fruits and vegetables reduce cancer and cardiovascular disease risks, carrots included.
The carrot is rich in vitamin A
A selection of dietary carotenoids have been shown to have anti-cancer effects due to their antioxidant ability in reducing free radicals in the body.
2. Lung cancer
A study found that current smokers who did not consume carrots had 3 times higher risk of developing lung cancer compared with those who ate carrots in their meals more than once a week.
3. Colorectal cancer
Consumption of beta-carotene has been shown to have an inverse association with the development of colorectal cancer in the Japanese population.
Carrot juice extract was shown to kill blood cancer cells as well as inhibit their progression in a study conducted in the year of 2011.
5. Prostate cancer
In younger men, diets rich in beta-carotene may play a protective role against this type of cancer, according to a study conducted by the Harvard School of Public Health’s Department of Nutrition
According to Jill Koury, MD, vitamin A deficiency causes the outer segments of the eye’s photoreceptors to deteriorate, impairing normal vision. However, correcting vitamin A deficits with foods high in beta-carotene will restore good eyesight.
Studies have also shown that it is unlikely that the majority of people will experience any significant positive changes in their vision by eating carrots unless they have an existing vitamin A deficiency, which is common in developing countries.
So, where did all the hype surrounding carrots and vision originate from?
During World War II, the British Royal Air Force started an advertising campaign claiming that the secret to their fighter pilots clear, sharp vision was carrots. Realistically, the fighter pilot’s accuracy was due to a new radar system the British wanted to keep secret from the Germans, but the rumor spread and remains a human-interest story even today!
Other possible benefits of the carrot
The antioxidants and phytochemicals in carrots might also help with blood sugar regulation in diabetics, delay the effects of aging, and improve immune system.
Health benefits of the Spirulina
The Spirulina is a microalgae that has been consumed for centuries due to its high nutritional value and health benefits.
FDA confirmed, the Spirulina contains momentous amounts of calcium, niacin, potassium, magnesium, and iron.
It also has essential amino acids (compounds that are the building blocks of proteins).
In fact, protein makes up around 60-70% of Spirulina’s dry weight.
The Spirulina is also a great source of other nutrients including B vitamins: B-1(thiamine), B-2 (riboflavin), B-3(nicotinamide), B-6 (pyridoxine), B-9 (folic acid). It also contains: vitamin C, vitamin D, vitamin A, and vitamin E.
Nowadays, popular lifestyle personalities endorse the Spirulina as a secret, potent “superfood,” and a “miracle from the sea.”
Carrot-Spirulina Drink Recipe
• 4 medium-sized organic raw carrots
• ½ tbsp. Spirulina
• a handful of shredded mint leaves
1. Mix all ingredients.
2. Blend the mixture until it gets smooth texture.
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Harvard School of Public Health’s Department of Nutrition