I Love Healthy Food
Carrots are one of nature's richest sources of beta-carotene, an anti-oxidant compound that fights free radicals, the unstable molecules in the body that contribute to conditions ranging from heart disease and cancer to macular degeneration.
One study has found that women who ate just five servings of four raw carrot sticks a week had a 54% decrease in their risk of getting ovarian cancer.
Another study found that women who ate four to six servings of carrots a week cut their risk of the most common form of kidney cancer by 54%.
Carrots also help protect your arteries, your heart, all our organs against disease.
Surprisingly, carrots are better for you when eaten cooked instead of raw. That's because they have a lot of dietary fiber, over 2 grams in one carrot which traps the beta carotene. Cooking carrots helps free beta carotene from the fiber cells, making it easier for your body to absorb.
