Carrots are an excellent restorative food if you are feeling
run down or convalescing, and for correcting nutritional deficiency, such as
anaemia, and keeping tooth decay at bay. Highly nutritious, carrots are rich in
vitamins A, B, and C, Beta-carotene, and in iron, calcium, potassium, and
sodium.
Carrots have long been associated with sharp eyesight, but
are also famed for regulating intestinal activity and relieving constipation
and diarrhoea. Carrots stimulate the appetite and can relieve wind, colic,
intestinal infections, peptic ulcers, and hemorrhoids.
A carrot juice fast for one or two days is a great
detoxifying therapy for the liver. Carrots’ diuretic effect relieves fluid
retention and soothes cystitis. They help counter the formation of kidney
stones, and relieve arthritis and gout.
Their expectorant properties help expel mucus from the chest
in coughs, bronchitis, and asthma, while the antiseptic effect helps resolve
infections. Research has confirmed carrots’ folk use as a circulatory remedy,
protecting against arterial and heart disease, preventing hardening of the
arteries, an increasing haemoglobin and red blood cell counts. Eating two or
three carrots, a day can lower blood cholesterol by more than 10 per cent. Beta-carotene
has been shown to inhibit cancer, particularly that related to smoking, and the
antioxidants hep to slow ageing.
You can use grated raw carrot in a poultice, as an
antiseptic, and to speed healing of wounds, varicose ulcers, burns, whitlows,
boils, abscesses, and styes. Carrot broth can heal chilblains and chapped skin,
sooth itching from eczema, and treat impetigo and cold sores.
Here is a quick
carrot soup recipe:
Boil 0.5 kg (1 lb.) of fresh carrots in 1 litre (1.75 pints)
water until soft, and then blend.
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