We are grateful for the fruit of the trees and the fruit of the vine. However those that Almighty God has created have left the Creation for man. God will never leave us nor forsake us.
Peace and Love,
Carl Patton writing for the FreedomJournal April 18, 2002 in the year of our Lord and Savior Jesus Christ.
HEALING AND GOOD HEALTH
CARROTS FIVE A DAY
In the name of Jehovah God, Master of the universe,
Ruler of the earth
The history of carrots
Carrots were cultivated
for thousands of years as food in the Orient. Daucus carota sativa was more
valued elsewhere for its legendary medicinal qualities as the cure for
everything from night blindness to whooping cough. Its value in cooking only
came later, and today, of course, everyone loves to eat carrots, perhaps
because the baby-boom generation was indoctrinated by Bugs Bunny cartoons.
Strangely enough, the first carrots were white, purple and yellow, not orange.
The Dutch only developed orange carrots later on in the 1600ís. In fact, all
modern day carrots are directly descended from Dutch-bred carrots.
Their color is everything
The plant pigment that
gives carrots and other orange vegetables their vivid color is beta-carotene. All fruits and vegetables that are
yellow or orange in color contain some beta-carotene and carrots are one
of the richest in this healthy pigment. Once absorbed into the human
intestine, our bodies convert beta-carotene into vitamin A. Furthermore, one
carrot supplies enough beta-carotene to meet our entire daily
requirement for Vitamin A. In fact, one carrot has 220% of the Vitamin A
we need every day. What's more carrots are also a source of fiber,
potassium, phosphorous and Vitamin C, and have only 35 calories per cup.
Why do we need beta-carotene
or vitamin A?
Vitamin A is important for
good eyesight, especially at night; since it helps our eyes adjust to the dark. It also helps fight infection and keeps our
skin and hair healthy. A diet that is deficient in Vitamin A reduces a
person's resistance to diseases, particularly those that infect the body through
the skin. For example the linings of the throat and bronchial tubes
deteriorate; the skin becomes dry and scaly; and the cornea of the eye may also
become affected, causing chronic conjunctivitis. Hence a person's ability to
see in the dark rapidly deteriorates.
Beta-carotene also has
important health benefits and may reduce our risk of heart disease and certain types of cancer, through its potent
anti-oxidant activity. In addition, beta-carotene is a safe source of
vitamin A, since its conversion to vitamin A is regulated by the body's vitamin
A status (unlike an excess of vitamin A, which can cause toxicity, leading
to nausea, vomiting, fatigue, weakness and headaches). An excess intake
of beta-carotene may result in a yellow-orange discoloration of the
skin, which is harmless and disappears if carotene-rich foods are
removed from the diet.
Selection and storage
They should have a bright
orange-gold color and be well shaped. Always check the tips for decay or re-sprouting; likewise, avoid carrots
that are cracked or withered. If the tops are attached, the leaves
should be bright green and fresh looking. Carrots will keep in the refrigerator
in a plastic bag for up to ten days. Remove green tops before storing them,
as they will reduce the carrot's shelf life. The tops draw moisture and
vitamins from the carrot.
To prepare, young carrots
only a light rinsing is needed. Much of the flavor is in the outer layer. Older carrots should be scrubbed and lightly
peeled. Trim off any green spots. So, let's just enjoy carrots for what
they are inexpensive, hearty, colorful and nutritious. And make them a part of
your five daily servings of fruit and vegetables.
THINK FOLATE NOW:
Foliate is a common water-soluble B vitamin found in a variety of foods and in many vitamins and mineral supplements as folic acid. It is essential for the manufacture of red and white blood cells and aids in the formation of genetic material within every body cell. Today foliate is used to prevent certain birth defects and its efficiency in preventing particular cancers and cardiovascular diseases are also being explored. The main consequence of folic acid deficiency is altered DNA metabolism. Deficiency results in poor growth, megaloblastic anemia and other blood disorders, elevated blood levels of homocysteine (a risk factor for heart disease), glossitis (waxy tongue) and gastro-intestinal disturbances.
How can I ensure I get adequate foliate?
Foliate occurs widely in
many foods. The best sources are liver, kidney beans, lima beans, and fresh
dark green leafy vegetables, especially spinach, asparagus and broccoli. Good
sources include lean beef, potatoes, whole-wheat bread and dried beans and
peas, such as pinto and navy beans, chickpeas and black-eyed peas. Poor sources
include most meat, milk, eggs, root vegetables and most fruits except oranges
(and other citrus fruits). Foods that contain small amounts of foliate, but are
not considered good sources can contribute significant amounts of foliate to
one's diet if these foods are eaten often or in large amounts. A bowl of lentil
soup or a tall glass of orange juice will put a woman well on her way to her
Foliate also can be
obtained from dietary supplements, such as folic acid tablets and multivitamins with folic acid, and from
fortified/enriched breakfast cereals. But beware; foliate can be lost
from foods during preparation, cooking, or storage. It is a heat-liable
vitamin, so overcooking can destroy its activity. Moreover, because it
is a water- soluble vitamin, if you boil your vegetables in a large
volume of water and then discard the water, much of the foliate is discarded
To retain foliate, serve
fruits and vegetables raw whenever possible and steam, boil, or simmer vegetables in a minimal amount of water.