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The Anti-Cancer Properties of Carrots

“Carrots are a highly anti-inflammatory food. Inflammation is the greatest accelerator of cancer. Inflamed cells attract growth factors that spur the creation of new cancer cells, which in turn irritate the body even more, spurring more growth. Carrots slow this process drastically. Carrots also stimulate production of dopamine (which increases our sense of pleasure) and serotonin (which calms us). Because they’re anti-inflammatory, they decrease pain. Carrot juice hasn’t cured everyone I know of who’s tried it, but in almost every case drinking it has increased people’s energy and well-being. Much more research needs to be done on carrots and other natural foods’ effects on cancer. But since there’s no profit in it for the big drug companies, this is research they are very unlikely to ever undertake.”

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