"Natural Healing with Herbs for a Healthier You"
THE BENEFITS OF THE USE OF DAUCUS CAROTA - CARROT
IN HERBAL PREPARATIONS
MEDICINAL QUALITIES OF DAUCUS CAROTA - CARROT
IN HERBAL PREPARATIONS
MEDICINAL QUALITIES OF DAUCUS CAROTA - CARROT
Wild Carrot: Medicinal uses include dropsy, retention of urine, gravel, bladder problems, flatulence, nephritic complaints, ulcer, amenorrhea, eczema, itching, liver disorders, cancer, painful urination (strangury), dysmenorrhea, abscesses, carbuncles, scrofula, bad wounds, and colic.
Garden Carrot: Medicinal uses include Tonsillitis, colitis, appendicitis, anemia, gravel, acidosis, blood poisoning, faulty circulation, ulcers, rheumatism, indigestion, increase milk secretion, poor teeth (high in calcium), acne, adenoids, cancer, etc. Beta-carotene in carrots converts to Vitamin A in the body. Vitamin A helps vision by forming a purple pigment that the eye needs in order to be able to see in dim light. The pigment, called rhodopsin is located in the light-sensitive area of the retina. The more Vitamin A you get, the more rhodopsin your body is able to produce. Thus people who suffer from night blindness would benefit from the use of carrots on a regular basis.
R. Walker explains in his book, “Fresh Vegetable and Fruit Juices what’s missing in your body?” how valuable raw carrot juice is for the bone structure of the teeth. He recommends that nursing mothers drink raw carrot juice to enhance the quality of breast milk and when speaking about the pregnancy, he states that in the last months raw carrot juice taken in sufficient quantities would tend to reduce the possibility of puerperal sepsis at childbirth. He states that, “One pint of carrot juice, daily, has more constructive body value than 25 pounds of calcium tablets.” He also refers to it as a natural solvent, useful in ulcerous and cancerous conditions and goes on to say, “ It is a resistant to infections, doing most efficient work in conjunction with the adrenal glands. It helps prevent infections of the eyes and throat as well as the tonsils and sinuses and the respiratory organs generally. It also protects the nervous system and is unequalled for increasing vigor and vitality.” Another important point that Dr. Walker made was that by microscopic viewing, it had been determined that the molecule of the juiced carrot was exactly analogous to that of the human blood molecule.
A chart in a well-known nutrition source, “GOOD FOOD The Comprehensive Food and Nutrition Resource” lists the Garden Carrot, weighing in at 78 grams and containing the following nutrients tabled below.
Garden Carrot: Medicinal uses include Tonsillitis, colitis, appendicitis, anemia, gravel, acidosis, blood poisoning, faulty circulation, ulcers, rheumatism, indigestion, increase milk secretion, poor teeth (high in calcium), acne, adenoids, cancer, etc. Beta-carotene in carrots converts to Vitamin A in the body. Vitamin A helps vision by forming a purple pigment that the eye needs in order to be able to see in dim light. The pigment, called rhodopsin is located in the light-sensitive area of the retina. The more Vitamin A you get, the more rhodopsin your body is able to produce. Thus people who suffer from night blindness would benefit from the use of carrots on a regular basis.
R. Walker explains in his book, “Fresh Vegetable and Fruit Juices what’s missing in your body?” how valuable raw carrot juice is for the bone structure of the teeth. He recommends that nursing mothers drink raw carrot juice to enhance the quality of breast milk and when speaking about the pregnancy, he states that in the last months raw carrot juice taken in sufficient quantities would tend to reduce the possibility of puerperal sepsis at childbirth. He states that, “One pint of carrot juice, daily, has more constructive body value than 25 pounds of calcium tablets.” He also refers to it as a natural solvent, useful in ulcerous and cancerous conditions and goes on to say, “ It is a resistant to infections, doing most efficient work in conjunction with the adrenal glands. It helps prevent infections of the eyes and throat as well as the tonsils and sinuses and the respiratory organs generally. It also protects the nervous system and is unequalled for increasing vigor and vitality.” Another important point that Dr. Walker made was that by microscopic viewing, it had been determined that the molecule of the juiced carrot was exactly analogous to that of the human blood molecule.
A chart in a well-known nutrition source, “GOOD FOOD The Comprehensive Food and Nutrition Resource” lists the Garden Carrot, weighing in at 78 grams and containing the following nutrients tabled below.
CARROT
by Norma Hook
by Norma Hook
[History] [Location] [Chemical Constituents] [Medicinal Qualities] [Contra-Indications] [Known Herbal Formulas] [Dosages & Applications] [Personal Experiences] [Bibliography]
| Calories | 35 | |
| Fat | 0 | |
| Cholesterol | 0 | |
| Sodium | 25 mg. | 1% of daily value |
| Carbohydrates | 8 g. | 3% of daily value |
| Fiber | 2 g. | 9% of daily value |
| Sugars | 5 g. | |
| Protein | 1 g. | |
| Vit A. | 22,000 i.u. | 440% of daily value |
| Vit C. | 6 mg. | 10% of daily value |
| Calcium | 20 mg. | 2% of daily value |
| Iron | .36 mg. | 2% of daily value |
Steve Meyerowitz speaks to us about carrot juice in his book, “Sproutman’s Kitchen Garden Cookbook.” In a chapter entitled Raw Fruit & Vegetable Juices he sets out the nutritional values of a glass of carrot juice for us. He also tries to have one understand that including whole carrots in our diet is a balanced way to approach the fiber verses no-fiber issue. He does state that, …”juice frees the vital nutrients in plants and makes them readily available for digestion. Although we don’t have all the values filled in, the comparison gives us a clear indication of how concentrated the nutrients can be in the juice verses the raw vegetable. This chart indicates the nutrient value found in an 8.68 oz. Glass of Carrot Juice:
| Calories | 98 | |
| Fat | 0 | |
| Cholesterol | 0 | |
| Sodium | ||
| Carbohydrates | 22.8 g | 8.55% of daily value |
| Fiber | ||
| Sugars | ||
| Protein | 2.32 g. | |
| Vit A | 31,590 i.u. | 630% of daily value |
| Vit. C | 21 mg. | 35% of daily value |
| Calcium | 58 mg. | 5.87% of daily value |
|
Iron Potassium Phosphorus Magnesium Water |
716 mg. 1102 mg. 34 mg. 219 g. |