The Wonders of CARROT JUICE

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The Wonders of CARROT JUICE

JoAnn Guest

Oct 25, 2006 07:02 PDT

 

 

By John B. Lust

http://www.living-foods.com/articles/carrotjuice.html

 

Carrot juice, because of its many healthful benefits, is frequently

called a the " miracle juice. " A large number of people--throughout

the United States and in all walks of life--suffering from various

ailments have found that the inclusion of carrot juice in their diet

has greatly improved their health. Countless others have found it to

be a valuable " protective " agent in the building and maintenance of

health in both children and adults, while its delicious flavor makes

it popular with all members of the family as a beverage --plain or

combined with other juices.

 

Gold mine of nutrients.

 

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 vitamin A content of carrot juice helps to strengthen the eyes.

In many cases where defective eyesight was noted--as during the war--

the condition was overcome by fortifying the diet with fresh carrot

juice.

 

One of the first evidences of vitamin A deficiency may be noted in

the difficulty of adjusting the sight in a dim light, as in entering

a dark room, or theatre, from a brightly lighted hall. A more

serious symptom is the inability to regain focus of the road after

the glare of passing automobile headlights. This sight defect is

known as " night blindness, " or " glare-blindness, " and has been the

cause of many serious accidents.

 

Vitamin A is essential in keeping healthy condition the mucous

membranes which line all the cavities of the body. The mucous

membrane may be described as consisting of two layers. The top

layer, ~nown as epithelium is composed of billions of cells. Close

under the epithelium

lies the mucous membrane, a thin layer of involuntary muscle

fibers., which are extremely pliable and elastic. The vitality of

this lining depends upon an adequate supply of vitamin A.

 

When a deficiency of

vitamin A exists the cells harden and degenerate into a horny rough

surface, obstructing the normal function of the secretion of the

disinfectant mucous. Infections resulting from vitamin A deficiency

may affect the bladder or kidneys, the alimentary tract, the mouth,

tonsils, sinuses, the tongue, ear canal, eyes or tear ducts.

 

Vitamin A promotes growth of bones and teeth, the maintenance of

healthy body tissues, and the maintenance of normal glandular

functions. It aids

in the resistance to infections. Vitamin A is especially necessary

in the diet of expectant mothers to build up and maintain the health

of both mother and the developing child.

 

Fresh carrot juice should be

included in the diet not only during pregnancy, but also during the

period of nursing the baby.

 

In addition to those already mentioned, some of the symptoms which

have been traced to vitamin A deficiency are: dry, scaly and rough

skin, especially on the arms and legs; intestinal disorders and

diarrhea; poor appetite; retarded growth; lack of vigor loss in

weight and physical

weakness; atrophy of the glands; poor development of teeth through

defective formation of enamel and dentine--and poor gum structure,

and

may also be a causative factor in cases of sterility; nerve

degeneration

and stones in the kidney and bladder.

 

It is pointed out by many authorities that where a vitamin A

deficiency

exists, it may be the result of either inadequate amount of this

vitamin

in the diet, or of faulty metabolism. The latter condition may be a

symptom of some physical disorder which requires diagnosis and

treatment

by a physician.

 

Another cause of vitamin A deficiency is the practice of using

mineral

oil which carries off the vitamin A before it has been absorbed by

the

system. Mineral oil should not be used in salad dressing for this

reason, and, under any condition, should be used only on the advice

of a

physician, usually as a temporary measure only.

 

When changes occur in the tissues because of vitamin A deficiency,

the

natural protection against bacteria is removed and the tissues

become

diseased. An adequate intake of vitamin A--especially in carrot

juice-will help overcome infection.

 

Vitamin A is soluble in fat but not in water. Consequently, surplus

vitamin A is not lost in the body fluids, such as urine,

perspiration,

etc., but is stored for future use. Approximately 958 of all such

surplus vitamin A is stored in the liver, with small amounts in the

~dneys, lungs and under the skin.

 

Your daily requirements

 

The Food and Nutrition Committee of the National Research Council

has

established a scale for the minimum daily requirement of vitamin A

as

follows:

 

Who Int. Units

Children under 1 year 1500

Children 1 to 12 years 2000 to 3500

Adolescent girls & boys 4500 to 5000

Adults - men and women 5000

Women during pregnancy 6000

Women during nursing period 8000

 

The above scale is based upon the minimum required to prevent

deficiency

diseases and does not provide the necessary surplus required for

full

health.

 

It is impossible to determine, with any degree of scientific

accuracy,

what the daily requirement is for any individual under varying

physical

conditions, and how much of the vitamin A intake the body is able to

absorb at any given time due to metabolic conditions or other

factors.

 

The liver is capable of storing large quantities of vitamin A over a

period of years to be called upon when needed. In order to keep this

surplus at an adequate point, an ample daily intake should be

provided.

For example, an 8-ounce glass of fresh carrot juice will provide an

average of 50,000 or more units of vitamin A. In this form the daily

requirements and adds to the surplus accumulated to meet any

emergency.

 

The amount of carotene (which is converted to vitamin A in the

liver)

contained in carrots is indicated by the depth 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. 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

which

had failed to reproduce, their sterility was overcome.

 

Vitamin E and Cancer

 

Another intensely interesting study being made is the relation of

vitamin E to the new growth, or division, of cells necessary to keep

the

tissues in healthy repair. In laboratory tests, when cancer tissue

was

placed in a vitamin-E-rich blood serum, the cancer tissue did not

grow.

When a blood serum lacking vitamin E as used in a similar test, the

cancer cells divide normally in the presence of vitamin E. When this

vitamin is lacking, healthy cell division does not occur and cancer

cells are permitted to grow. Other tests brought out the fact that

where

experimental animals were fed food rich in vitamin E they resisted

cancer, whereas those fed foods lacking this vitamin developed a

cancerous condition.

 

While information at this time is incomplete as to the relation of

the

vitamin E complex to human nutrition and body processes, it is

believed

that further experiments will bring some dramatic developments. In

the

meantime, it is safe to assume that--as with all of the other

vitamins--vitamin E complex plays an important part in building

vital

health. It is a wise precaution, therefore, to include plenty of

foods--in the daily diet.

 

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 (apple) and vegetables juices or even blended with

an

avocado.

 

Preparing Carrots for Juicing. Wash carrots thoroughly in cold

water,

using a stiff vegetable brush. Scrape lightly, but do not peel, as

valuable vitamins and minerals lies close to the surface. The juice

should be taken immediately it is made, if at all possible. If not,

let

the juice flow directly into glass jars which should then be covered

with screw-on lids. After pouring the quantity to be used

immediately,

keep the remaining juice-tightly covered--in the refrigerator to

prevent

loss of vitamin and mineral content through oxidation.

 

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.

 

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets