Carrots contain high amounts of beta-carotene. Research shows that carrots steamed or lightly cooked, not mushy, helps absorb beta-carotene better. This is because the fiber in carrots is largely undigestible unless the carrots are lightly cooked. Japanese scientists working with cultured cells suggest that at least some of the carotenoids (such as the beta carotene in carrots) fight cancer cells by effectively putting malignant cells to sleep and suppressing the expression of a gene that might otherwise promote tumor growth. (Science News) Carrots are also high in potassium.
They also have a key ingredient which is calcium pectate. Calcium pectate is thought to be an especially potent cholesterol-reducing agent. Research on foods containing calcium pectate was conducted at the U.S. Department of Agriculture Eastern Regional Research Center in Philadelphia, by U.S.D.A. chemists Peter Hoagland, Ph.D., and Philip Pfeiffer, Ph.D. This research also included cabbage and onions, as they also contain calcium pectate.
HEALTHY EATING SITE INDEX
This index provides a list of further research summaries and recipes on some of the many ways foods can help prevent or reverse specific conditions. Just click on the ones that are of interest to you.