The
Wonders of CARROT JUICE
By John B. Lust
Carrot juice, because of its many healthful benefits, is
frequently called a the "miracle juice." A large number of people--throughout
the United States and in all walks of life--suffering from various ailments have found
that the inclusion of carrot juice in their diet has greatly improved their health.
Countless others have found it to be a valuable "protective" agent in the
building and maintenance of health in both children and adults, while its delicious flavor
makes it popular with all members of the family as a beverage --plain or combined with
other juices.
Gold mine of nutrients.
Carrot juice is one of the richest sources of vitamin A that
can be used in the daily diet. It also ranks high as a source of the other vitamins,
especially those of the B complex. Its mineral content is equally rich, and includes
calcium, copper, magnesium, potassium, sodium, phosphorus, chlorine, sulfur, and iron.
The vitamin A content of carrot juice helps to strengthen the
eyes. In many cases where defective eyesight was noted--as during the war--the condition
was overcome by fortifying the diet with fresh carrot juice.
One of the first evidences of vitamin A deficiency may be
noted in the difficulty of adjusting the sight in a dim light, as in entering a dark room,
or theatre, from a brightly lighted hall. A more serious symptom is the inability to
regain focus of the road after the glare of passing automobile headlights. This sight
defect is known as "night blindness," or "glare-blindness," and has
been the cause of many serious accidents.
Vitamin A is essential in keeping healthy condition the
mucous membranes which line all the cavities of the body. The mucous membrane may be
described as consisting of two layers. The top layer, ~nown as epithelium is composed of
billions of cells. Close under the epithelium lies the mucous membrane, a thin layer of
involuntary muscle fibers., which are extremely pliable and elastic. The vitality of this
lining depends upon an adequate supply of vitamin A. When a deficiency of vitamin A exists
the cells harden and degenerate into a horny rough surface, obstructing the normal
function of the secretion of the disinfectant mucous. Infections resulting from vitamin A
deficiency may affect the bladder or kidneys, the alimentary tract, the mouth, tonsils,
sinuses, the tongue, ear canal, eyes or tear ducts.
Vitamin A promotes growth of bones and teeth, the maintenance
of healthy body tissues, and the maintenance of normal glandular functions. It aids in the
resistance to infections. Vitamin A is especially necessary in the diet of expectant
mothers to build up and maintain the health of both mother and the developing child.
Fresh carrot juice should be included in the diet not only during pregnancy, but
also during the period of nursing the baby.
In addition to those already mentioned, some of the symptoms
which have been traced to vitamin A deficiency are: dry, scaly and rough skin, especially
on the arms and legs; intestinal disorders and diarrhea; poor appetite; retarded growth;
lack of vigor loss in weight and physical weakness; atrophy of the glands; poor
development of teeth through defective formation of enamel and dentine--and poor gum
structure, and may also be a causative factor in cases of sterility; nerve degeneration
and stones in the kidney and bladder.
It is pointed out by many authorities that where a vitamin A
deficiency exists, it may be the result of either inadequate amount of this vitamin in the
diet, or of faulty metabolism. The latter condition may be a symptom of some physical
disorder which requires diagnosis and treatment by a physician.
Another cause of vitamin A deficiency is the practice of
using mineral oil which carries off the vitamin A before it has been absorbed by the
system. Mineral oil should not be used in salad dressing for this reason, and, under any
condition, should be used only on the advice of a physician, usually as a temporary
measure only.
When changes occur in the tissues because of vitamin A deficiency, the natural protection against
bacteria is removed and the tissues become diseased. An adequate intake of vitamin
A--especially in carrot juice-will help overcome infection.
Vitamin A is soluble in fat but not in water.
Consequently, surplus vitamin A is not lost in the body fluids, such as urine,
perspiration, etc., but is stored for future use. Approximately 958 of all such surplus
vitamin A is stored in the liver, with small amounts in the ~dneys, lungs and under the
skin.
Your daily requirements
The Food and Nutrition Committee of the National Research Council
has established a scale for the minimum daily requirement of vitamin A as follows:
| Who |
Int. Units |
| Children under 1 year |
1500 |
| Children 1 to 12 years |
2000 to 3500 |
| Adolescent girls & boys |
4500 to 5000 |
| Adults - men and women |
5000 |
| Women during pregnancy |
6000 |
| Women during nursing period |
8000 |
The above scale is based upon the minimum required to
prevent deficiency diseases and does not provide the necessary surplus required for full
health.
It is impossible to determine, with any degree of scientific
accuracy, what the daily requirement is for any individual under varying physical
conditions, and how much of the vitamin A intake the body is able to absorb at any given
time due to metabolic conditions or other factors.
The liver is capable of storing large quantities of vitamin A over a
period of years to be called upon when needed. In order to keep this surplus at an
adequate point, an ample daily intake should be provided. For example, an 8-ounce glass of
fresh carrot juice will provide an average of 50,000 or more units of vitamin A. In this
form the daily requirements and adds to the surplus accumulated to meet any emergency.
The amount of carotene (which is converted to vitamin A in the
liver) contained in carrots is indicated by the depth of the coloring matter. The large,
firm, dark-yellow carrots, therefore, should be selected for juicing, rather than the
light-yellow ones, because of their greater carotene content. Another vitamin contained in
carrot juice is vitamin E. This vitamin appears in three forms, known chemically as
alpha-, beta-, and gamma-tocopherol, and commonly known as the vitamin E complex. In
animal experimentation, vitamin E has been found to affect reproduction. When foods
bearing this vitamin were fed to animals which had failed to reproduce, their sterility
was overcome.
Vitamin E and Cancer
Another intensely interesting study being made is the relation of
vitamin E to the new growth, or division, of cells necessary to keep the tissues in
healthy repair. In laboratory tests, when cancer tissue was placed in a vitamin-E-rich
blood serum, the cancer tissue did not grow. When a blood serum lacking vitamin E as used
in a similar test, the cancer cells divide normally in the presence of vitamin E. When
this vitamin is lacking, healthy cell division does not occur and cancer cells are
permitted to grow. Other tests brought out the fact that where experimental animals were
fed food rich in vitamin E they resisted cancer, whereas those fed foods lacking this
vitamin developed a cancerous condition.
While information at this time is incomplete as to the relation of
the vitamin E complex to human nutrition and body processes, it is believed that further
experiments will bring some dramatic developments. In the meantime, it is safe to assume
that--as with all of the other vitamins--vitamin E complex plays an important part in
building vital health. It is a wise precaution, therefore, to include plenty of foods--in
the daily diet.
Because of its rich vitamin and mineral content--and other valuable
nutrients--the daily diet should be fortified with the protective and healthful benefits
of carrot juice. It can be taken alone, or combined with Other fruit (apple) and
vegetables juices or even blended with an avocado.
Preparing Carrots for Juicing. Wash carrots thoroughly in cold
water, using a stiff vegetable brush. Scrape lightly, but do not peel, as valuable
vitamins and minerals lies close to the surface. The juice should be taken immediately it
is made, if at all possible. If not, let the juice flow directly into glass jars which
should then be covered with screw-on lids. After pouring the quantity to be used
immediately, keep the remaining juice-tightly covered--in the refrigerator to prevent loss
of vitamin and mineral content through oxidation.
Carrot juice blends with practically all other juices. It is a
delicious nourishing beverage for all members of the family at all times and it should be
an important part of the diet in cases of illness. |
