Greetings Brethren,

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.




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.


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 daily-recommended amounts.

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 as well.

To retain foliate, serve fruits and vegetables raw whenever possible and steam, boil, or simmer vegetables in a minimal amount of water.

Cont. Part 5: Foliate & Cancer Prevention




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