The Power of the Carrot plant
The carrot is a plant with a thick, fleshy, deeply colored root that grows underground and feathery green leaves that emerge above ground. Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters common to plants in this family, including parsnips, parsley, fennel, and dill. There are more than a hundred different varieties of carrot that vary in size and color. Carrots can be as short as 2 inches or as long as 3 feet, ranging in diameter from 1/2 inch to over 2 inches. Carrot roots have a crunchy texture and a sweet, minty, aromatic taste, while the greens are fresh-tasting and slightly bitter. While carrots are generally associated with the color orange, they also grow in a host of other colors, including white, yellow, red, and purple, the last being the color of the original variety.
Forget about Vitamin A pills. With this orange crunchy powerfood, you get Vitamin A and a host of other powerful health benefits including beautiful skin, cancer prevention, and anti-aging.
Read how to get maximum benefits from this amazing vegetable.
From all the above benefits it is no surprise that a Harvard University study, people who ate more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or more.
Healthy Teeth and Gums
It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste. Carrots stimulate gums and trigger a lot of salivae, which being alkaline, balances out the acid forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.
Prevent Heart Disease
Studies show that diets high in carotenoids are associated with a lower risk of heart disease. Carrots have not only beta-carotene but also alpha-carotene and lutein. The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots binding with bile acids.
Cleanse the Body
Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fibers present in carrots help clean out the colon and hasten waste movement.
Reduce muscular degeneration
This is a common eye disease of the elderly that impairs the function of the macula. Research has found that people who ate the most amount of beta-carotene had a forty percent lower risk of macular degeneration compared with those who consumed the least. Beta-carotene can also split itself via an enzymatic reaction to form pro-vitamin A, which is often associated with antioxidant capacity in relation to vision. Therefore, carrots are an all-around vision booster. Carrots are used as an inexpensive and very convenient facial mask. Just mix grated carrot with a bit of honey.
Health Glowing Skin
Vitamin A and antioxidants protect the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair, and nails. Vitamin prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, uneven skin tone.
Carrots are good for blood sugar regulation due to the presence of carotenoids in them. Carotenoids inversely affect insulin resistance and thus lower blood sugar, thereby helping diabetic patients live a normal, healthy life. They also regulate the amount of insulin and glucose that is being used and metabolized by the body, providing a healthy fluctuation in diabetics.
A Powerful Antiseptic
Carrots contain a number of antiseptic and antibacterial abilities that make them ideal for boosting the immune system. Not only that, they are a rich source of vitamin C, which stimulates the activity of white blood cells and is one of the most important elements in the human immune system. Known by herbalists to prevent infection. They can be used on cuts shredded raw or boiled and mashed.
The high levels beta-carotene act as an antioxidant to cell damage done to the body through regular metabolism. It helps slows down the aging of cells.
Studies have shown carrots reduce the risk of lung cancer, breast cancer, and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties. Falcarinol is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot eating mice.
Western culture ’s understanding of carrots being ‘good for the eyes’ is one of the few we got right. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.Beta-carotene has also been shown to protect against macular degeneration and senile cataracts. A study found that people who eat the most beta-carotene had a 40 percent lower risk of macular degeneration than those who consumed little.
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