Carrots are regarded as the 'herbal healer' of skin diseases as they promote the repair of skin tissue. Carrot juice is a valuable source of Vitamin A, which is a major vitamin for skin health. Carrots are rich in antioxidants, including phytochemicals, vitamins and minerals, which protect, nourish and moisturize the skin. Nutrition received from carrots helps to reduce photosensitivity to promote skin renewal and protect the skin from sun damage.
Carrot juice acts as an anti-inflammatory and revitalizes and tones the skin. Cosmetically, carrots are used to treat dermatitis, eczema, rashes and wrinkles caused by free radicals. Carrot juice is also used to assist in the healing of cuts and abrasions. Complexion problems due mainly to toxic overload in the body and an acidic condition in the blood can be stabilized through consumption of carrot juice. Potassium in the carrots helps to neutralize the excess acid and the vitamin A assists the liver in flushing toxins from the body.
A recent study in the Netherlands found a significant link between skin condition and the level of vitamin A in the blood. Natural vitamin A in the form of Beta Carotene is abundant in fresh carrot juice thereby negating the need for vitamin A supplements.
Vitamin A deficiencies in the body include: premature wrinkling, skin impurities, acne, dry, scaly and rough skin, especially on the arms and legs. Carrot juice applied daily is great for uneven skin tones due to blemishes and pigmentation. Extract juice from carrots and pineapple using a juicer: mix pineapple juice and carrot juice together, apply it on the face and wash o
ff after 15 minutes. Use this daily to achieve clear and even toned skin.
Other Benefits of carrot:
. Improved Vision
Western culture’s understanding of carrots being “good for the eyes” is one of the few we got right. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.
Western culture’s understanding of carrots being “good for the eyes” is one of the few we got right. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.
Beta-carotene has also been shown to protect against macular degeneration and senile cataracts. A study found that people who eat the most beta-carotene had 40 percent lower risk of macular degeneration than those who consumed little.
2. Cancer Prevention
Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties.
Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties.
Falcarinol is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot-eating mice.
3. Anti-Aging
The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism. It help slows down the aging of cells.
The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism. It help slows down the aging of cells.
4. Healthy Glowing Skin (from the inside)
Vitamin A and antioxidants protects the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone.
Vitamin A and antioxidants protects the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone.
5. A Powerful Antiseptic
Carrots are known by herbalists to prevent infection. They can be used on cuts – shredded raw or boiled and mashed.
Carrots are known by herbalists to prevent infection. They can be used on cuts – shredded raw or boiled and mashed.
6. Prevent Heart Disease
Studies show that diets high in carotenoids are associated with a lower risk of heart disease. Carrots have not only beta-carotene but also alpha-carotene and lutein.
Studies show that diets high in carotenoids are associated with a lower risk of heart disease. Carrots have not only beta-carotene but also alpha-carotene and lutein.
The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.
7. Cleanse the Body
Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fibers present in carrots help clean out the colon and hasten waste movement.
Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fibers present in carrots help clean out the colon and hasten waste movement.
8. Healthy Teeth and Gums
It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste. Carrots stimulate gums and trigger a lot of saliva, which being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.
It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste. Carrots stimulate gums and trigger a lot of saliva, which being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.
9. Prevent Stroke:
From all the above benefits it is no surprise that in a Harvard University study, people who ate more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or less.
From all the above benefits it is no surprise that in a Harvard University study, people who ate more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or less.
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