The carrot, an amazing root
The carrot (Daucus carota) is an amazing root for its ability to preserve our body from toxins. Its high level of beta-carotene (provitamin A), a powerful antioxidant, protects our cells against free radicals. For their part, its insoluble fibers capture toxic substances and facilitate their elimination. Suffice to say that, to prevent cardiovascular disease, cancer and keep healthy skin, she is a queen! And that’s not all, because the beauty has more than one trick in her tops.
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Carrot helps fight against eye aging
The beta-carotene in the carrot maintains the photoreceptors (cells) of our retina, which are responsible for converting light energy into nerve impulses. It is, among other things, the guarantor of a good night vision. Plus, it helps prevent cataracts or age-related macular degeneration (AMD), a deterioration of a small area of the retina resulting in progressive loss of central vision. “Eating carrots three or four times a week is sufficient to meet this need, believes Franck Dubus, except for proven deficiency. It would then be necessary to eat it once a day, for two to three weeks. “
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Carrot treats children’s diarrhea and constipation
“The carrot contains all the elements necessary to restore strength to babies who have the diarrhea, emphasizes our expert. Rich in minerals and sugars, it also exerts an anti-inflammatory action on the intestinal mucosa. Finally, thanks to the pectin (mucilage), it absorbs the water present in the intestine by “gelling” it, thus stopping the diarrhea. ” Against constipation, it is its insoluble fibers that make it particularly effective, because they soften the stool. The mucilages then play a lubricating role and facilitate their elimination.
Carrot helps prevent cancer …
The protective effect of beta-carotene on tumors has been known for years. In addition, the presence of insoluble fibers promotes the capture of substances such as nitrates from food, involved in the appearance of cancer. Eating two to four servings of carrots per week would reduce the risk of developing lung cancer by 40%. They would also make the difference in the appearance of bladder and breast cancer.
… and cardiovascular accidents
Regular consumption would reduce the risk ofstroke. “By limiting the action of free radicals, its antioxidants have a protective effect on the wall of blood vessels,” explains Franck Dubus. Insoluble fiber, on the other hand, reduces the entry into the body of sugar and that of cholesterol, which may clog the arteries. “Its good dosage of antioxidants makes it interesting,” notes Franck Dubus. Because, in excess, they can turn into pro-oxidants. “
The carrot regulates the rate of diabetes
The absorption of sugar by insoluble fiber limits blood sugar spikes in diabetics. “It is better to eat it raw, however, because its glycemic index is higher when cooked ”, specifies Franck Dubus.
Carrot cleanses the skin
In juice, the carrot protects the liver from free radicals and stimulates the regeneration of its cells. With a healthier liver, the skin is less saturated with toxins and the complexion is fresher. “Applied as a lotion, the juice acts as an anti-inflammatory and calms itching, irritation and sores,” specifies Franck Dubus. It also facilitates healing by promoting cell regeneration. ” Masks based on cooked carrots are also interesting because, under the mechanical effect of mucilages, they promote the evacuation of dead skin on the surface, as well as hydration.
It blurs skin spots
“The essential oil of carrot seeds has an interesting advantage that the juice does not have,” explains Franck Dubus. That of stimulating blood circulation and thus promoting the renewal of the epidermis. ” Diluted in hemp oil and applied to the skin, it fades age spots or sun spots.
Did you know?
Originally, the carrot was brown, red, purple or yellow in the East and white in the West. It was not until the 17th century, after a cross between red and white varieties, in Holland, that it took on an orange tint. Cultivated by organic producers, the old brown and red species contain twice as much beta-carotene as the others.
Raw or cooked?
Raw, it contains more vitamin C and minerals. Cooked, it offers beta-carotene and more digestible sugars.
Are there any precautions for use?
Cooked carrot-based products are consumed within 24 hours. Beyond that, under the effect of cooking, nitrates are transformed into toxic substances in high doses.The essential oil of carrot seeds is contraindicated in cases of pregnancy, mastosis (painful breast) and cancer of the breast. breast. As well as in case of allergy to celery, fennel, cumin …
Should we supplement with beta-carotene?
Bad idea ! Epidemiological studies have shown that carrot consumption reduces the risk of cancer and cardiovascular disease. Many researchers, assuming that this action was related to beta-carotene alone, have studied the effects of supplementation. But the result was disappointing, and even negative in patients with lung cancer.
Good vegetable garden plans
At the foot of the Lubéron, Jean-Luc Danneyrolles has been cultivating for over
twenty years old, a vegetable garden dedicated to curiosity and biodiversity.
La Molière Saignon, 84400 Apt. Phone. : (0033) 4 90 74 44 68.
e-mail: lepotager@wanadoo.fr
See you at the Fête des Singles
On October 5 and 6, producers of aromatic and medicinal plants will meet at
La Palud-sur-Verdon, (Alpes-de-Haute-Provence) to share their experience and sell their products. www.syndicat-simples.org
