EAT A
CARROT TODAY
Carrots are one of
the most widely used and enjoyed vegetables in the world, partly because they
grow relatively easily, and are very versatile in a number of dishes and
cultural cuisines. Carrots are scientifically classified as Daucus carota, and
it is categorized as a root vegetable. It is typically orange in color, but
purple, white, yellow, and red carrots are out there, just not as common. The
taproot of the carrot is the part of the vegetable most commonly eaten, although
the greens are still beneficial in salads and other forms.
1. Prevention of Heart Disease:
In a study meant to reveal the therapeutic value of carrots, it was revealed that cholesterol level drops
by an average of 11 percent if seven ounces of raw carrots per day are taken
for three weeks.High cholesterol is a major factor for heart
disease. Since regular consumption of carrots reduces cholesterol levels, it is
a good idea to consume a healthy dose of carrots, in order to prevent
heart-related problems.
2. Blood Pressure: Next time you start
getting riled up about something and your blood begins to boil, eat a carrot!
Carrots are rich sources of potassium, which is a vasodilator and can relax the
tension in your blood vessels and arteries, thereby increasing blood flow and
circulation, boosting organ function throughout the body, and reducing the
stress on the cardiovascular system. High blood pressure is also directly
linked to atherosclerosis, strokes, and heart attacks, so this is yet another
heart-healthy aspect of carrots! The coumarin found in carrots also has been
linked to reducing hypertension and protecting your heart health!
3. Digestion: Carrots, like most
vegetables, have significant amounts of dietary fiber in those orange roots,
and fiber is one of the most important elements in maintaining good digestive
health. Fiber adds bulk to stool, which helps it to pass smoothly through the
digestive.Altogether, this reduces the severity of conditions like
constipation, and protects your colon and stomach from various serious
illnesses, including colorectal cancer. Another study shows that women who ate
raw carrots were five to eight times less likely to develop breast cancer than
women who did not eat carrots.
4. Macular 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
provitamin A, which is often associated with antioxidant capacity in relation
to vision. Therefore, carrots are an all-around vision booster.
5. Improves Eyesight: Deficiency of
vitamin A can cause some difficulty seeing in dim light. Since carrots are rich
in vitamin A, it is good for improving eyesight and preventing conditions like
night blindness from developing as we age.
6. Stroke: Eating a carrot every day
reduces the risk of stroke by 68%. Many studies have strengthened the belief in
the “carrot effect” on the brain. Studies conducted on stroke patients revealed
that those with highest levels of beta carotene had the highest survival rate.
7. Diabetes: Carrots are good for blood
sugar regulation due to the presence of carotenoids in this delicious
vegetable. 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 more even and healthy fluctuation for diabetic
patients.
Carrots have antiseptic qualities and can therefore
be used as laxatives, vermicides and as a remedy for liver conditions. Carrot
oil is good for dry skin because it makes the skin softer, smoother and firmer.
Furthermore, carrot juice improves stomach and gastrointestinal health.
Thus, carrots, as raw fruits, juice or in cooked
form, are always a good choice for your health!
