How to Lose Weight by Eating CARROTS

How to Lose Weight by Eating CARROTS

Carrots were used by the Greeks and Romans as medicine and they are now the most widely cultivated vegetable. The numerous varieties and colours include the white, purple, red, yellow and, the ‘king of carotene’, the orange carrot. There are two main types of carotene, both available in carrots: beta carotene (5774mcg) and alpha carotene (2817mcg). There are two types of vitamin A: preformed vitamin A (retinol) obtained from animal origin, and provitamin-A (carotene) from plant origin.

Carrots are the best vegetable source of carotene, which the body converts into vitamin A. Diabetics may be unable to convert carotene into vitamin A. Intake of retinol from animal origin (cod liver oil) may be essential, especially in times of illness.

Carotene has unique protective and healing abilities. Alpha carotene may be more powerful than beta carotene to inhibit tumour growths one study showed it to be ten times more potent. Most research has been on beta carotene with benefits in the treatment of lung and pancreatic cancer. Supplements of beta carotene are not advised; it is best to obtain the natural balance from carrots with alpha and beta carotene plus active enzymes. Cooked carrots provide more useable carotene than raw carrots, apart from carrot juice, as cooking and juicing open up the carotene starch structure. Carrots provide so much carotene that eating raw carrots will still supply ample carotene, however, plus the benefit of numerous heat-sensitive nutrients. These are also available in fresh carrot juice. In summary, the carrot’s exceptionally rich supply of carotene and natural phytochemicals boosts the immune system, improves eyesight, heals wounds, reduces high blood pressure, cleanses the liver, improves skin condition, reduces acne, reduces mucus, prevents jaundice, promotes skin protection from sunshine, protects against ulcers and generally prevents the development and reduces the duration of infections, viruses and colds.

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The sulphur content (445mg) of carrots and the chlorine content (318mg) are the main reason for the remarkable liver cleansing abilities of fresh carrot juice. Cooking increases the carotene value but greatly decreases the sulphur, chlorine and potassium content (341mg). Skin cleansing is easy with fresh carrot juice plus the supply of silicon (166mg) also promotes a good complexion. As to whether ‘excess’ carrot juice causes orange skin, the answer is ‘no’. It is the elimination of toxins from the liver that can cause skin to discolour, or the inability of the body to process carotene properly. Excess of any food is a problem, however, so limit your carrot juice intake to no more than 3 times a week of the following quantities: children 120ml, adults 240ml. Vitamin A (carotene) is a fat-soluble vitamin, so it is not required every day. If you need exceptional healing, have a wheatgrass juice on the other days, or mix carrot with beetroot or celery juice.

Cooked carrots provide a vital balance to the meat meals, so don’t leave them off the plate. They are a great food for children as carrots are the sweetest vegetable, or try honey carrots or mashed carrots for babies. For nursing mums, carrot juice promotes lactation. Carrots provide iron (0.5mg), copper (0.05mg), manganese (0.15mg), plus selenium, a natural antioxidant in combination with the abundant supply of alpha and beta carotene.

Carrots are ‘the root of all natural healing power’!

NOTE: All amounts in this blog are measured in milligrams (mg) per 100 grams, unless stated otherwise.

CALORIES – total: 20 kcal. per 100 grams Calories from: Carb: 37 Protein: 4 Fat: 1

How to Lose Weight by Eating CARROTS

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