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Bigger cancer benefits in whole carrots
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Like cooked carrots? This BBC report states that new research shows carrots contain more cancer fighting agents if they are cut up after boiling. Not many people get out their big pot for carrots, but they may want to reconsider. The concentrated anti-cancer compounds are less likely to leech out in the water when the carrot is cooked whole.
Falcarinol is the compound in carrots that helps reduce the chances of cancer. When you chop before cooking the surface area of the veggie is increased, letting more of the falcarinol out. Falcarinol has been shown to reduce the frequency of tumors in laboratory rats.
Interestingly, the whole carrots used in these studies also maintained a better taste than the ones cut before boiling. This is also due to the surface area. When the skin is intact and surface area is smaller the carrot retains more of the natural sugars, leading to a sweeter cooked veggie.
So, next time you are wondering what vegetable to add to your dinner, think carrots and think big. Get out the big pot. Spending a little extra time washing the big pot seems to be worth the trade off of a sweeter dish and a more powerful carrot.
Interested in disease prevention? Check out this piece on how whole grains can reduce the chances of heart disease.
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