Carrots not only help you see in the dark, but can also help protect us from heart disease and cancers. The dense concentration of antioxidant carotenoids are considered to be the main ingredient in carrots that provide these health benefits.

Health benefits of Carrots
A study was conducted in Massachusetts to study the health effects of diet upon 1,300 elderly people. It was found that those who ate one portion of carrots and/or squash per day were 60% less likely to suffer a heart attack! The antioxidant heart protective qualities of beta-carotene is attributed as a key ingredient for this health benefit. Both carrots and squash are a great source of beta-carotene, a plant pigment that puts the orange hue in food.

Beta-carotene is also converted into vitamin A in the body, which in turn is transformed into rhodopsin. Rhodopsin is a chemical that is needed by the eyes so that they can see in the dark. So it is true, carrots really do help you see in the dark!

Juicing Tips
Can I juice carrot stems or are they poisonous? is a common question. The answer is yes, you can can juice them, but they don’t taste great juiced. However the carrot tops are VERY nutritious. So if you can handle the taste I would recommend juicing the tops and stems.

If the carrots you are using are organic then there is no need to peel them. The skins are a great source of fiber and nutrition that we don’t want to waste. Simply wash them thoroughly and your good to go.  Non-organic carrots are a different story. I would recommend peeling them. They are sprayed heavily with pesticides that get embedded in the skin. Pesticides are toxic and carcinogenic and increase the work load for your immune system.

Carrot Juice Recipes #1 – Straight Carrot Juice
10 carrots

Carrot Juice Recipes #2 – Alkaline Green Juice
3 carrots
2 celery stalks
1 cup of spinach
1/2 an apple
1/2 a cucumber

Carrot Juice Recipes #3 – Parsley Power
Handful of parsley
3 carrots
2 celery stalks
1/2 an apple

Carrot Juice Recipes #4 – Carrot Apple Zipper
4 carrots
1 apple
1″ slice of fresh ginger root

Steven Edwards