CATCHING RICE IS MY FAVORITE AND THAT OF MY FAMILY AND I HAVE TO EAT AT LEAST ONCE A WEEK, OR THEY ALL SAY THEY'RE DEAD. I USUALLY EAT OUTSIDE, AND THE FIRST THING I THINK ABOUT IS THE HOT FRAGRANCE AND THE RED CARROTS. SO I OFTEN COOK FOOD AT HOME, AND I LIKE TO ADD CARROTS, BECAUSE CARROTS DON'T USUALLY EAT, AND THEY CAN'T FIRE THEM. THEY SAY THEY ONLY EAT WITH LAMB, SO I ADD CARROTS WHEN THEY'RE COOKING AND STEWED WITH GOATS OR RED LAMBS. IT IS A PITY THAT CARROTS ARE TOO COMPREHENSIVE TO EAT, AND THE CARROTS IN THE FOOD ARE THE BEST, ABSORBING THE SCENT OF MEAT AND RICE, MAKING CARROTS TASTE MORE DELICIOUSLY IMMUNE, RESISTANT TO CANCER, AND REDUCING THE CHEMOTHERAPY RESPONSE OF CANCER PATIENTS AND PROTECTING MULTIPLE ORGANS. FEMALE CONSUMPTION OF CARROTS REDUCES THE INCIDENCE OF OVARIAN CANCER. THE INCLUSION OF POTASSIUM AMBERATE IN CARROTS HELPS TO PREVENT VASCULAR SCLEROSIS AND TO REDUCE CHOLESTEROL, WITH SOME EFFECT ON THE CONTROL OF HYPERTENSION. CARROTIN REMOVES THE FREE RADICALS THAT CAUSE HUMAN AGEING. NUTRIENT COMPONENTS SUCH AS VITAMIN B AND VITAMIN C ALSO HAVE A ROLE IN SILVICULTURE AND RESISTANCE TO AGEING. ITS AROMATIC SCENT IS CAUSED BY VOLATILE OIL, ENHANCES DIGESTIVE AND FUNGICIDE。
