Carrots

Carrots or Daucus carota are root vegetables that gets its characteristic orange color from the beta-carotene contained in the plant’s cells. Carrots are a rich sources of both alpha and beta-carotenes as well as lutein. These three antioxidants are considered essential to eyesight.

 

It is further theorized that the antioxidants in carrots also protect human cells’s DNA from mutational changes. Fortunately, beta-carotene and lutein have been deemed essential to health and are now routinely added to multi-vitamin formulas. There are fifty other carotenoids that may one day be deemed valuabl

 

 

Beta-carotene prevents lipid peroxidation and is an excellent quencher of the singlet oxygen free radicals that is primarily carried in the blood by LDL. Preventing the oxygenation of this

 

There are other phytochemicals stored in whole carrots whose role in health is not yet understood. Due to scientific ignorance they are considered unimportant and not added to supplement formulas.

 

Since carrots contain a large amount of sugar they have been the target of low-carbohydrate advocates as a food to avoid.

 

Their banishment is presumably due to the insulin spike that follows the ingestion of high glycemic foods.  One more example of faulty reasoning on the part of carbohydrate restriction advocates. Carrots are high in fiber, which delays glucose’s entry into the blood. Besides, the thought of carrots posing a health risk is preposterous.

 

More in this category: « Peppers Red-Yeast Rice »