Impressive Natural Health Benefits Of Carrots

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 Impressive Natural Health Benefits Of Carrots

Carrots health benefits include supporting healthy eyes, a good source of antioxidants, supporting healthy heart, supporting healthy teeth and gums, treating wounds, improving brain health and cognitive functions, fighting cancer, supporting better digestion, maintaining youthful age, supporting healthy hair and skin and lowering the risk of developing diabetes.





1.  Promotes healthier skin 
Vitamin A and antioxidants protect the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair, and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone.
2.  Helps prevent infection 
Carrots are known by herbalists to prevent infection. They can be used on cuts—shredded raw or boiled and mashed.
3.  Promotes healthier skin (from the outside) 
Carrots are used as an inexpensive and very convenient facial mask. Just mix grated carrot with a bit of honey. 
4.  Prevents heart disease
Studies show that diets high in carotenoids are associated with a lower risk of heart disease. Carrots have not only beta-carotene but also alpha-carotene and lutein.
The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.
5.  Cleanses the body 
Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fiber present in carrots helps clean out the colon and hasten waste movement.
6.  Protects teeth and gums
It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste. Carrots stimulate gums and trigger a lot of salivae, which, being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.
7.  Prevents stroke
From all the above benefits it’s no surprise that in a Harvard University study, people who ate five or more carrots a week were less likely to suffer a stroke than those who ate only one carrot a month or less.

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