Carrots Can Reduce Cancer Risk: How to Cook Them
Scientists from Newcastle University have discovered that carrots can help prevent cancer.
To reach this conclusion, they conducted a meta-analysis of nearly 200 studies involving more than 4 million people.
As a result, it was possible to establish that eating carrots 5 times a week reduces the development of cancer – of all its types – by 20%.
Even one serving of the orange root vegetable per week reduces the risk of developing cancer by 4% compared to not eating carrots at all.
It is not the extracts isolated from carrots, such as beta-carotene, that have the anti-cancer effect, but the consumption of the whole vegetable.
The method of preparing the vegetable is of great importance.
When carrots are boiled, the beneficial substances pass into the water, whereas during the frying process they are completely destroyed.
Therefore, if you want to preserve the benefits of carrots, steam them.
Previously, we shared tips that will increase the effectiveness of a homemade hand mask.
