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CARROT. A super source of beta carotene, a powerful anticancer, artery-protecting, immune-boosting, infection-fighting antioxidant with wide protective powers. A carrot a day slashed stroke rates in women by 68 percent. The beta-carotene in one medium carrot cuts lung cancer risk in half, even among formerly heavy smokers. High doses of beta carotene, as found in carrots, substantially reduces odds of degenerative eye diseases (cataracts and macular degeneration as well as chest pain (angina). The high soluble fiber in carrots depresses blood cholesterol and promotes regularity. Cooking can make it easier for the body to absorb carrot's beta-carotene.


Why should it be served with fat?

The article says, " Normally cooking carrots helps to improve the availability of the beta carotene to the body and ideally they should be served with a little bit of fat."

Why should it be served with fat?

Care to know more about Carrots?

California calls itself the carrot capital of the world. both words in its scientific name, Daucus Carota, actually meanorange. Carrots were the first vegetable to be canned commercially. And, there is a carrot musuem in the UK: [1]

Why should carrots be cooked with a little fat?

  • Carrots today, thanks to refinements in growing techniques, have twice as much beta carotene as they did in 1950 -- making them one of the best sources of this antioxidant, which your body uses to make Vitamin A.

  • Cooking carrots helps your body absorb the vegetable’s rich stores of beta carotene by breaking down their cell walls.

  • Beta carotene is a fat-soluble compound; that means that to best absorb it, your body needs a little fat along with it. Try drizzling your cooked carrots with a few teaspoons of olive oil. Or, if you’re having your carrots raw, try them with two tablespoons of hummus or a few thin slices of avocado -- both sources of mono-unsaturated fats (as well as mouth-satisfying flavor).

  • Though supplements (such as multivitamins) can fill in nutritional gaps, taking high doses of beta carotene was shown to increase the incidence of lung cancer in smokers. Politi says this is just one of many examples of why the most healthful fuel for your body does not come packaged or in pill form -- and it’s best when picked fresh.

Refrigeration vs traditional?

Before refrigeration, carrots would be dug and stored in boxes and covered with clean sand where they would last throughout the winter.

Much more juice!

despite appearances, carrots have a large water content which makes them ideal as a base for fruit and/or vegetable juice recipes.

Much more colour!

The orange colour we know is the result of Dutch cultivation in the 17th Century, when patriotic growers turned a vegetable which was then purple into the colour of the national flag by crossing the purple plant with a yellow North African seed. Actually carrots come in other colours too; black, red, and white. The orange variety has gained dominance largely due to market ignorance and apathy.