Update: 12 December 2017
Author Julie Casper, L. Ac., is a hTMA clinician and educator, she works with patients across the U.S. and internationally. In addition, she supports health professionals who are interested in adding clinical hTMA to their practice. Contact: healthelite.org
Author: Julie Casper, L. Ac.
Carrot juice is a ‘nature-balanced’ source of many nutrients, including vitamin A (beta carotene), B, C, E, and other essential minerals.
Carrot juice provides nutrients and minerals needed by our cells in bioavailable form. Vitamin A is necessary for tissue growth, especially in bones. Vitamin A is also very important in maintaining good vision. Vitamin C has a wide variety of uses throughout our entire body, such as collagen production of the mucous membranes, skin, bones, and teeth. Vitamin C is also a crucial antioxidant. In addition, carrots grown nutrient-rich soil contain a multitude of trace minerals essential to health. Organic carrot juice adds extra minerals to the diet. It is an excellent source of potassium. Potassium is important in helping to maintain a healthy electrolyte balance and fluid level in the cells of your body. Potassium also is necessary in muscle movement (contraction), as well as neurotransmission. Potassium deficiencies are associated with hypokalemia, acne, muscle spasms, dry skin, and elevated cholesterol levels.
Carrots contain a bio-available form of calcium and magnesium in a healthy balance. Bones and teeth are dependent on calcium and magnesium for growth and formation (especially the skeletal structure and development of children). Magnesium works synergistically with vitamin A. Like potassium, calcium is important for neurotransmission, and muscle movement and contraction. Magnesium is needed for muscle relaxation. A healthy calcium/magnesium ratio is needed for proper function of all your muscles, including your heart, blood vessels and digestive tract.
Heaven is the place where the donkey at last catches up with the carrot.Anonymous
The carrot is an important root vegetable that is rich in bioactive compounds including carotenoids and dietary fibers, with appreciable levels of several other functional components having significant health-promoting properties. The carrot's popularity is increasing, in part because it is an important source of natural antioxidants which exhibit anticancer activity. Biochemically, the carrot is a rich source of β-carotene, fiber and many essential micronutrients and functional ingredients. Because of the presence of high concentrations of carotenoids, especially the β-carotene found in carrot roots, carrots not only inhibit cancers, they are free radical scavengers, anti-mutagenic, and increase the immune response.
Carotenoids are organic pigments that are found in the chloroplasts and chromoplasts of plants. Carotenoids are present intracellularly and their actions are involved in the regulation of gene expression, or effect cell functions like inhibition of monocyte adhesion and platelet activation (Rock 1997). These biological effects are independent of the pro-vitamin A activity and have been attributed to the antioxidant property of carotenoids. In general, carotenoids in foods are classified into carotenes and xanthophylls, which give attractive red or yellow colour and contribute to food quality.
Carotenoids are important micronutrients for human health (Castermiller and West 1998). The total carotenoids content in the edible portion of carrot roots range from 6,000 to 54,800 μg/100 g (Simon and Wolff 1987). The main physiological function of carotenoids is as precursor of vitamin A (Nocolle et al. 2003). In the past decade carotenoids such as β-carotene have attracted considerable attention because of their possible protective effect against some types of cancers (Bast et al. 1996; Santo et al. 1996; Van 1996). In human system, the physiological activity of α- and β-carotene has been 50 and 100% of the pro-vitamin A activity, respectively (Panalaks and Murray 1970; Simpson 1983). Carotenoids have been linked with the enhancement of immune system and decreased risk of degenerative diseases such as cancer, cardiovascular disease, age related mascular degeneration and cataract formation (Mathews-Roth 1985; Bendich and Olson 1989; Bendich 1990; Krinsky 1990; Byers and Perry 1992; Bendich 1994; Krinsky 1994; Faulks and Southon 2001). Carotenoids have been identified as a potential inhibitor of Alzheimer's disease (Zaman et al. 1992).
The presence of a high concentration of antioxidant carotenoids, especially β-carotene, may account for the biological and medicinal properties of carrots. Carrots have been reported to have diuretic, N-balancing properties and are effective in the elimination of uric acid (Anon 1952). Numerous animal experiments and epidemiological studies have indicated that carotenoids inhibit carcinogenesis in mice and rats and may have anticarcinogenic effects in humans. In biological systems, β-carotene functions as a free radical-trapping agent and single oxygen quencher and have antimutagenic, chemopreventive, photoprotective and immunoenhancing properties (Deshpande et al. 1995). Carrot intake also may enhance the immune system, protect against stroke, high blood pressure, osteoporosis, cataracts arthritis, heart diseases, bronchial asthma and urinary tract infection (Beom et al. 1998; Sun et al. 2001; Seo and Yu 2003). Carotenoids also act as free-radical scavengers and are very important for health (Bast et al. 1998; Bramley 2000). D'Odorico et al. (2000). Carotenoids have shown that the presence of α- and β-carotene in blood has a protective effect against atherosclerosis. High carotenoid diets are associated with a reduced risk of heart disease, Nocolle et al. (2003).
Adults can drink about 6-10 ounces of carrot juice daily. Reduce the amount for children. Carrots can be quite high in sugar, especially very sweet ones. They contain about 10% carbohydrates (sucrose, glucose, xylose and fructose). Safe clean produce is also important. You can soak carrots in a solution of 3% food grade hydrogen peroxide (H2O2) to neutralize pathogens, kill parasites and keep them fresh longer.
NOTE: Carrot juice should taste very sweet and delicious. The reason for bad flavor may be that the carrots were grown in nutrient depleated soils, or the quality of water used for irrigation was bad. Even toxic over-drift from neighboring non-organic fields can be a factor. If your juice tastes "off" we recommend you find a better source for carrots.
Modified from Nourishing Traditions by Sally Fallon (pg. 609)
Add enough carrots to yield 6-10 oz. Whole milk and cream are high in vitamin D and provide a nice balance to the sugar (a nice flavor too), added to carrot juice it helps the body convert carotene more efficiently into vitamin A (retinol). This remedy is used successfully in European clinics for treatment of cancer, psoriasis and other diseases.
Process carrots in a low RPM (masticating) juicer to maintain the highest quality nutrition and reduce oxidation. Stir in cream (or raw milk or yogurt). Sip slowly for maximum enjoyment.
Low-speed Masticating Jucier
Mineral and stain buildup on jucier parts and on the screen can reduce yeild and even damage the jucier. But cleaning the parts can be quite difficult. Here is a recipe for an easy-to-use, non-toxic, homemade oxygen cleaner. Soak the parts in a container until the residue brushes off easily (soak up to an hour or over night is fine).
CAUTION: Although it is non-toxic, this solution can damage wood finishes.
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