Carrots are brimming with powerful antioxidants called carotenoids. Research reveals that meals that have a potent density of carotenoids tend to reduce the risk of several cancers, such as larynx, bladder, oesophagus, breast, cervix, colon and prostate.
Several studies have directly associated diets with low carotenoids as a risk factor leading to several cancers, chronic ailments and heart diseases. Experts validate that all it takes is one carrot every day to cut down your risk for developing lung cancer by a whopping 50%. The carotenoids lutein and zeaxanthin work to enhance the health of the eyes, along with shielding our body against cataracts and macular degeneration.
Carrots also play an essential role in lowering the risk for developing ovarian or kidney cancers. The nutrients found within carrots also work to prevent cardiovascular diseases, enhance the health of the colon, strengthen the immune system and improve the health of our eyes and ears.
Carrots are brimming with countless essential nutrients, primarily vitamin C, vitamin A, potassium, calcium, phosphorus, magnesium and fiber. They also contain an incredible dose of alpha-carotene, which aids the body in preventing the growth of tumors.
Chinese medicine regards carrots with great esteem, and they are used to cure several ailments, such as diarrhea, kidney stones, earaches, blinding night vision, indigestion, deafness, urinary tract infections, tumors, coughs, rheumatism, skin lesions and constipation.
How should you eat it?
Be sure to eat a generous serving of carrots every day, pair them with a healthy calorie-free dip and they make the best nutrition dense snacks with a tasty crunch. You can always cook them, or steam them as it helps in breaking down the complex fiber and making carrots and its nutrients easy to digest.
Be sure to pick out whole organic carrots that are fresh, firm and free of all pesticide residues, as they contain the densest nutrient profiles. Most people tend to eat pre-cut baby carrots, which are deprived of all their essential nutrients during the processing period. If you want to store them in the fridge, be sure to cut off the tops as they drain out all the moisture from the carrot roots.
This deliciously succulent fruit is brimming with incredible doses of vitamin C, nearly double the density obtained from oranges. And that’s not all, for kiwifruit also contains twice more fiber than apples, and a great deal more potassium than bananas. Its versatile nutrient profile is also brimming with vitamins, minerals and protective phytonutrients, all of which shield the body against several kinds of cancers, heart ailments and strokes, and respiratory ailments.
Research reveals that kiwifruit is a much better alternative for aspirin as it has a natural blood-thinning profile, and unlike aspirin, it does not cause any side effects. It not only promotes the health of the vascular system, but it also reduces the development of blood clots, along with lowering both, blood pressure levels and the levels of bad or LDL cholesterol.
There is ample research to validate the claim that kiwifruit works wonders at preventing all kinds of damage to DNA, encouraging the natural repair process of damaged cells and lowering the levels of oxidative stress. Nutritionists and doctors widely recommend kiwifruit as a crucial item of anti-cancer and heart protection diets. Chinese medicine practitioners use it to quicken the healing process of sores and wounds.
How should you eat it?
Make a habit of eating at least one-two kiwifruits every day during their season. You can shop Californian kiwifruit during the months from October until May, while New Zealand kiwifruit can be shopped between the months April till November.
When you cut the kiwifruit, its enzymes get triggered and become activated. This tenderizes the flesh, hence, it is always important to cut it at last and eat it quickly after cutting. Remember, the riper the fruit, the greater antioxidant density it will provide!