For the past 100 years Carrot (juicing) has been one of the key components of many people’s anti – cancer diet and program. In some cases it has saved peoples live by aiding the body getting rid of tumours and booting the immune system. Now more recently thanks for modern science, researchers have found another link between carrots and cancer prevention.
A Recent study stated that a natural substance found in raw carrots called falcarinol – can significantly reduce your risk of cancer. Certain studies have indicated that falcarinoal can slow the growth of cancer cells, and as a result make cancer less likely to invade the body. In a study where laboratory rats were fed a diet containing raw carrots were a third less likely to develop full-scale, chemically induced tumours than those in the control group.
Common Sense – Anti – Cancer Diet
Harvard University indicated that young woman who consumed two or more servings of carotenoid-rich fruits and vegetables per day such as oranges, broccoli, carrots, romaine’s lettuce and spinach had an 18% lower risk of breast cancer than those women who ate fewer than four servings per week.
Boost from Cooking as Whole Carrots
Research also indicates the Anti-cancer properties of carrots are 25% more potent if the vegetable is not cut up before cooking. Lead researcher for this study Dr Kirsten Brandt from Newcastle university school of agriculture, food and rural developments said the following ;
“Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked.
“By keeping them whole and chopping them up afterwards you are locking in nutrients and the taste, so the carrot is better for you all round”.