Carrot
Carrots originated
in Afghanistan
around 1000 ad; however they were yellow and purple color variety and
were
not spread to Europe and China until the 1300’s. White carrot appeared
in 1700’s and it wasn’t until 1750s the orange carrots were developed
from
cross breeding in The Netherlands and now is the most eaten and
recognized
carrot today.
The orange
carrots have a
better sweet taste and also beta-carotene making it healthier then
other
varieties. One square meter of land produces enough carotene for an
adult
‘vitamin A’ needs for one whole year.
‘Vitamin A’
deficiency
is common in the modern world; as not enough plants containing it are
consume
especially with growing consumption of fast foods and foods made up
mostly
of protein, fats and carbohydrates.
Carrot juice is a
good source
of potassium and vitamin B6, vitamin C, as well as beta-carotene,
manganese
and thiamine. Vitamin A is produced by the human body, breaking the
beta-carotene
down.
Warnings
Over-consumption of
carotenes
or carrots can give the skin an orange tone but it’s not harmful.
Carrot juice will
also increase
blood pressure, so if you have high blood pressure you should avoid
drinking
juice concentrates but instead moderately eat the whole carrot in
salads.
Medical
Uses
Slimming and Health
boost
properties and aid to Increase Blood Pressure: Juiced raw and only
drink
for one whole day for your main meals with no other food. Only do this
once a week with a proper diet of balanced meals on the other days of
the
week.
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