Carrots What’s the first thing that comes to mind when someone says “health food”? Many people think of carrots. Europeans and Americans call it the “king of vegetables,” and in Japan it is known as the “little ginseng. Recent human studies have shown that eating just a few carrots a day can reduce the risk of cancer by 50%, including lung, bladder, cervical, throat and esophageal cancers. If you make a “Mom’s always right” list, make sure you add carrots to it.
Carrots are good for your eyes because they provide lutein and zeaxanthin. When they work together, they not only protect the eyes, but also prevent retinal macular degeneration and cataracts. The a-carotene and B-carotene in carrots are both converted to vitamin A in the body. Vitamin A is not only an excellent antioxidant and immune system booster, but also plays a role in improving the sensitivity of the photoreceptor areas of the retina. That’s why when I was a kid, my mom used to say, “Eat carrots to make my eyes bright. If I was deficient in vitamin A, it would lead to dry eyes and night blindness.
Nutritionist’s idea Because both carotenoids and vitamin A are fat-soluble and are better absorbed when dissolved in oil, you can absorb the most effective carotenoids with a few drops of flaxseed oil or other oils that are suitable for consumption directly in carrot cider.
