Carrots and cancer
One of the easiest foods to love, namely the carrot is rich in nutrients that protect against disease. Carrots contain beta-carotene, an antioxidant that protects cell membranes from damage caused by toxins and slow the growth of cancer cells.
In addition, the cores provide other vitamins and phytochemicals that may protect against cancers of the mouth, esophagus and stomach. Studies suggest that the core protection of cervical cancer, perhaps because they provide antioxidants that may fight HPV (human papillomavirus), the leading cause of cervical cancer.
In addition, carrots contain falcarinol, a natural pesticide. British scientists have found that rats which they gave the falcarinol had a lower risk of developing cancerous tumors. According to one study, cooked carrots provide more antioxidants than raw carrots. If you cook carrots, leave them whole as they are currently being boiled or steamed, then cut them after cooking is complete. In doing so, you will reduce the loss of nutrients (including falcarinol) and also give a sweeter taste to carrots.