Carrots are rich in carotene, which is converted into vitamin A required by the human body under the action of enzymes in the intestines. A deficiency of vitamin A in the human body can easily lead to xerophthalmia and nyctalopia, cause dry skin, and reduce the body's anti-infection ability in the mucous membranes of the eyes, respiratory tract, urinary tract, and intestines.
A deficiency of vitamin A in children can also affect the development of teeth and bones. Modern pharmacological research has shown that carrots contain a component that can lower blood sugar. When carrots are extracted with petroleum ether, an amorphous yellow substance can be obtained, which has a significant blood sugar-lowering effect on both animals and humans.
In addition, if a person drinks carrot juice three times a day, it can lower blood pressure and has an anti-lung cancer effect. Richard Doll, chairman of the British Cancer Research Institute, believes that smokers who often eat carrots will have a significantly lower incidence of cancer than those who do not eat carrots.
Carrots are now recognized worldwide as a nutritious food. On January 1, 1991, the European Economic Community passed a resolution to classify carrots as fruits. According to this resolution, when making carrot preserves, carrots are referred to as fruits.
Indeed, carrots have high health care effects and medical value, but American food experts warn people that the practice of "eating carrots with alcohol" is unhealthy.
This is because the rich carotene in carrots enters the human body along with alcohol, which can produce toxins in the liver and cause liver disease. Therefore, people should change the traditional practice of "eating carrots with alcohol." Carrots are not suitable as a side dish for alcohol, and carotene supplements should not be taken when drinking alcohol. Especially, one should not drink alcohol immediately after drinking carrot juice to avoid harming health.