CARROTS

All of our lives we have been told to eat our carrots, they help improve your eyesight. Maybe you have wondered what is it about the carrot that is good for your eyes? That would be the beta-carotene. In addition to giving the carrot its name and orange color, it also converts vitamin A in the body which helps improve vision. The vitamin A forms a purple pigment called rhodopsin the eye needs to see in dim light. Rhodopsin production is spurred by vitamin A, raising the effectiveness of the light sensitive area of the retina.

The beta-carotene in carrots is an antioxidant combating the free radicals that contribute to conditions like cancer, heart disease, and macular degeneration. Medical studies have shown that men with high levels of beta-carotene and vitamin C had a 37% lower risk of cancer than the men with lower levels. Another study showed that men who consumed high amounts of alpha carotene have a lower incidence of lung cancer.

Cooking carrots actually raises the nutritional benefits. The fiber in carrots can trap the beta-carotene, making it difficult for your body to extract. By cooking them slightly, you free the beta-carotene from the fiber which allows your body to absorb it better. Eating only a half cup serving per day will give you more than the recommended dosage of beta-carotene. Getting your carrot-a-day is easy, considering the vegetable’s versatility and “blendability.” You can liquefy it in a blender or juice it. Each of these allows for the breakdown of the fiber yet you still get the benefit of the fiber with the juice.