Carrots

With umbrella-like flower clusters, carrots belong to the Umbelliferae family, with parsnips, fennel and parsley. With a sweet flavor and a crunchy texture, we generally associate carrots as orange in color, but they too are available in white, red, yellow and purple.

Many consider carrots to be the king of vegetable juices, because they offer a high pro-vitamin A content, with many additional vitamins and minerals, like vitamins B, C, D, E, K, calcium, phosphorus, potassium, sodium and other trace minerals. Indeed, the alkalizing minerals of calcium and magnesium soothe, tones and cleanse our liver and digestive systems, and too protect the entire nervous system. Regular consumption of carrot juice enables the liver to release stagnant bile, toxins and excess fat, which inherently reduces cholesterol levels and improves over-all liver function.

Loaded with preventive properties like carotenoids and the antioxidant beta-carotene (pro-vitamin A), carrots offer protection against cardiovascular disease, defense against cancer formation and too lower blood cholesterol. The carotenoids prevent oxidative damage in our bodies and too work together synergistically with other phyto-nutrients to maximize our health!