Whole-Cooked Carrots “Better For Fighting Cancer”
Related: Cancer, Carrots, Cooked, Fighting, Food & Drink, health, whole
When I was a kid, Bugs Bunny was always on the TV munching on a carrot. I assume that’s because rabbits are smart. Smart enough not to chop carrots at least. A recent study shows that the anti-cancer properties of carrots are enhanced 25 percent if they are cooked whole instead of chopped up first.
They taste better too, apparently, because more of their sugar is retained.
“Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked,” said lead researcher Dr Kirsten Brandt.
“By cooking them whole and chopping them up afterwards, you are locking in both taste and nutrients.”
As for the taste, they can back that up as well. A blind taste test was conducted using 100 people. What they found is that 80 percent preferred the taste of whole-cooked carrots.
See, rabbits are smart.
Last Updated on June 18th, 2009
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