Six Reasons Why You Should Eat Carrots

Carrots are the deep, crunchy, edible roots of the carrot plant that are and are generally considered to be good for health. Some of the benefits of eating carrots for your health are:

1. Can prevent cancer

Carrots contain the compounds falcarinol (a natural pesticide produced to protect the roots from fungi) and falcarindiol which researchers say stimulates the body to fight cancer.

Researchers say people who eat carrots can reduce their chances of developing cancer by as much as 33%.

2. Boosts Vision

Beta-carotene, which is rich in carrots, is converted into vitamin A in the liver where in turn it is transformed into rhodopsin, which in turn is used by the eyes to boost vision, especially in the night.

Beta-carotene in carrots can also protect the eye from macular degeneration and senile cataracts.

3. Can produce healthy skin

Carrots which are rich in antioxidants and beta-carotene which can be converted into vitamin A which helps to prevent premature wrinkling, acne, dry skin, pigmentation, blemishes, uneven skin tone, and can protect the skin from damage caused by the sun.

4. Reduces aging

Beta-carotene, which can act as an antioxidant, alongside other antioxidants found richly in carrots, can stop damages that occur to cells as a result of metabolism.

5. Can prevent heart diseases

Carrots are rich in carotenoids such as beta-carotene and alpha-carotene which have been linked to reduced heart disease rates. They also contain soluble fibers which reduce cholesterol in the blood by binding with bile acids, thereby reducing the chances of atherosclerosis forming and hence preventing the great pressure that would have been placed on the heart, which could lead to heart attacks and other cardiovascular conditions.

6. Boosts brain activity

Beta-carotene in carrots stops the central nervous system from aging, so you are able to remember more, think more and do more with your brain.

A Harvard study has shown that those who eat fifty milligrams of beta-carotene in carrots on alternating days, had cognitive function extended by between one to one and a half years.