Carrots save people from cancer
Boiled carrots contain three times more antioxidants, protecting body from cancer, than raw carrots.
Scientists of Arkansas University conducted researches and came to the decision that after boiling, the amount of antioxidants increases in carrots. The leader of research work Luk Howard pointed out that after a week of keeping boiled carrots in a refrigerator, new chemical compounds of carbolic acid form in the vegetables, in addition it is healthy to eat peel of boiled carrots.
As it is known antioxidants prevent development of most chronic ailments like: cancer, the disease of Alzheimer.
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