"Natural Healing with Herbs for a Healthier You"
THE BENEFITS OF THE USE OF DAUCUS CAROTA - CARROT
IN HERBAL PREPARATIONS
CHEMICAL CONSTITUENTS OF DAUCUS CAROTA - CARROT
IN HERBAL PREPARATIONS
CHEMICAL CONSTITUENTS OF DAUCUS CAROTA - CARROT
Potassium salts make (wild) carrot seeds and roots diuretic, the root is high in carotene, used by the body to make Vit A. “The medicinal properties of the seeds are owing to a volatile oil which is colorless or slightly tinged with yellow; this is procured by distilling with water. They also yield their virtues by infusion to water 212 degrees Fahrenheit; boiling dissipates them. No thorough analysis has been made.”
“The juice of the Garden Carrot when expressed contains crystallizable and uncrystallizable sugar, a little starch, extractine gluten, albumen, volatile oil (on which the medicinal properties of the root depend and which is fragrant, aromatic and stimulating), vegetable jelly or pectin, saline matter, malic acid and a peculiar crystallizable, ruby-red neutral principal, without odor or taste, called Carotin.” Also, according to M. Grieve, carrots contain no less than 89 per cent of water.
The same substance that gives carrots their brash orange color is also responsible for providing many of their health benefits. Carrots are rich in beta-carotene, an antioxidant compound that fights free radicals, the unstable molecules in the body that contribute to conditions ranging from heart disease and cancer to macular degeneration, the leading cause of vision loss in older adults.
Ragnar-Berg is quoted in Dr. Christopher’s “School of Natural Healing” in regard to the Garden Carrot, “They have some protein, are rich in carbohydrates, potassium, sodium and calcium, there is a high alkali excess, a trace of iodine and a good proportion of all vitamins. They constitute a powerful cleansing food. A large amount of carrot carbohydrate is one of the most effective means of changing the intestinal flora from a putrefactive to a non-putrefactive type.
“The juice of the Garden Carrot when expressed contains crystallizable and uncrystallizable sugar, a little starch, extractine gluten, albumen, volatile oil (on which the medicinal properties of the root depend and which is fragrant, aromatic and stimulating), vegetable jelly or pectin, saline matter, malic acid and a peculiar crystallizable, ruby-red neutral principal, without odor or taste, called Carotin.” Also, according to M. Grieve, carrots contain no less than 89 per cent of water.
The same substance that gives carrots their brash orange color is also responsible for providing many of their health benefits. Carrots are rich in beta-carotene, an antioxidant compound that fights free radicals, the unstable molecules in the body that contribute to conditions ranging from heart disease and cancer to macular degeneration, the leading cause of vision loss in older adults.
Ragnar-Berg is quoted in Dr. Christopher’s “School of Natural Healing” in regard to the Garden Carrot, “They have some protein, are rich in carbohydrates, potassium, sodium and calcium, there is a high alkali excess, a trace of iodine and a good proportion of all vitamins. They constitute a powerful cleansing food. A large amount of carrot carbohydrate is one of the most effective means of changing the intestinal flora from a putrefactive to a non-putrefactive type.
CARROT
by Norma Hook
by Norma Hook