Mothers know best, especially when they tell us to eat our veggies. According to a recent study, a natural substance in raw carrots named “falcarinol” can reduce the risk of cancer.
Experts believe that falcarinol slows the growth of cancer cells, making cancer less likely to invade. This unique substance is inactivated by heat or cooking, so it is critical to eat raw carrots for falcarinol’s benefits. My favorite way to eat carrots is chilled, peeled, and lightly salted with sea salt. Pre-washed baby carrots in bags and carrot juice are easy ways to get enough. I eat one carrot every day (or a handful of baby carrots).
In addition to falcarinol, carrots are naturally rich in healthy plant pigments called “carotenoids.” Orange “beta-carotene” is a carotenoid that gives carrots their beautiful orange hue.
Numerous studies have suggested that beta-carotene might protect against cancer, including breast cancer. Researchers at Harvard found that younger women who ate two or more servings of carotenoid-rich fruits and vegetables a day (including oranges, broccoli, carrots, romaine lettuce, and spinach) had a 17% lower risk of breast cancer than women who ate fewer than four servings a week.
Researchers believe that carotenoids could reduce the negative effects of estrogen on the body early in life. Another study found that eating carotenoids was associated with lower death rates in breast cancer survivors.
Remarkably, one study found that the risk of breast cancer was 221% less for women who consumed the highest levels of beta-carotene compared to women who ate the lowest levels.
Cooking carrots won’t destroy beta-carotene. Cooked carrots topped with a cholesterol reducing spread and sprinkled with sea salt (or herbs) is hard to beat. I don’t recommend supplements containing super amounts of beta- carotene. Food sources are best. Your skin will also look better if you eat carrots. Beta- carotene gives your skin a nice glow, and also protects your vision.