Miracles of Carrot Juice

Carrots are well known as the universal vegetable for juicing. Carrot juice has been well known as being a miracle juice, or the king of juices. Many people around the world have found that if they include carrot juice in their daily diet, that their overall health improves enormously. A common misconception is that carrot juice would be bitter or too deep in flavor. In reality, when carrots are juiced, they are actually very sweet tasting, and they mix great with other fruit juices, especially apple juice. Carrot juice blends with practically all other juices. It is a delicious nourishing beverage for all members of the family at all times and it should be an important part of the diet in cases of illness. You can also use carrot juice to lose weight by adding celery while juicing. This will help decrease the sweetness of the carrot juice. Carrot juice is best ingested in the afternoon because of the burst of energy that always follows.

The amount of carotene, (which is converted to vitamin A in the liver), contained in carrots is indicated by thedepth of the coloring matter. The large, firm, dark-yellow carrots, therefore, should be selected for juicing, rather than the light-yellow ones, because of their greater carotene content.

Carrot juice is very high in beta-carotene, and is a cancer fighting agent. Beta carotene is a pigment substance found in plants that can often form into vitamin A. Vitamin A helps to promote growth for visual light and color,prevents drying of the skin and eyes, helps maintain the digestive system and urinary tracts, as well as enhances the fight towards bacterial infection. Vitamin A may also be an aid in helping to prevent certain forms of cancer. If you do not receive enough vitamin A, it may cause symptoms including: night blindness, poor growth,dry skin, and xerophthalmia or dry eye. The vitamin A from freshly juiced carrots is very important for women whoare pregnant. They need to build up and maintain the health of their own body, as well as the new developing child. Even after the baby is born, it is still imperative that fresh carrot juice is kept in the daily diet for
the mother nursing the child.

Carrot juice helps nursing mothers to enrich their milk. The chances of developing puerperal sepsis is minimized by the regular intake of carrot juice during pregnancy. If it is taken during the last three months of pregnancy, it tends to reduce the hazard of infection after childbirth. It also meets the demands of calcium
during pregnancy. One pound of carrot juice is equal to 20 pounds of calcium tablets as far as the active calcium is concerned.

Another vitamin contained in carrot juice is vitamin E. This vitamin appears in three forms, known chemically as alpha, beta, and gamma tocopherol, and commonly known as the vitamin E complex. In animal experimentation, vitamin E has been found to affect reproduction. When foods bearing this vitamin were fed to animals that had failed to reproduce, their sterility was overcome.

Carrots also carry other vitamins such as B, C, D, E, and K, and minerals like calcium, phosphorous, potassium, sodium, and traces of protein. Juicing your carrots will help to promote healthier hair, skin, and nails.

Because of its rich vitamin and mineral content and other valuable nutrients the daily diet should be fortified with the protective and healthful benefits of carrot juice. It can be taken alone, or combined with other fruit and vegetables juices.

Carrot juice is one of the richest sources of vitamin A that can be used in the daily diet. It also ranks high as a source of the other vitamins, especially those of the B complex. Its mineral content is equally rich, and includes calcium, copper, magnesium, potassium, sodium, phosphorus, chlorine, sulfur, and iron.

The carrot is recorded as being used in medicine by the early Greeks and has been cherished ever since. Its juice is one of the most delicious and healthful, and alone or in combinations should be in every daily diet providing, as it does, the essential vitamin A, without the saturated fats with which this vitamin is associated in eggs and butter.

(by: devika)