Could Carrot Juice Be Your New Health Hero?

1. Enhances Digestive Health

Carrot juice is known for its high levels of fibre, which can promote regularity and boost digestive health as a whole. Nutritionist’s say that it’s also brilliant for anyone who suffers with diarrhoea as it’s full of potassium – which is commonly lost during bugs, IBS and stomach upsets – or even after a heavy night of drinking. In fact, renowned nutritionist, Deliciously Ella, swears by one large glass post-flu or hangover with a combination of lemon, ginger, two oranges and a handful of kale to take down the bitterness. Another real benefit of carrot juice is the high levels of alkaline compounds can help to treat acid reflux and GERD (gastroesophageal reflux disease).

2. Protects Eye Health

Three crucial nutrients – beta carotene, lutein and zeaxanthin – which carrots contain are proven to considerably boost eye health. Studies show that without beta carotene (a form of vitamin A), various forms of eye disorders can occur. In fact, vitamin A deficiency is said to be the number one cause of preventable blindness worldwide. While there are many ways you can up your intake, carrots are a good (and easy) place to start. Especially as nutritionists and dieticians claim that just one cup of chopped carrots provides 400% of your vitamin A needs – this same benefits carry over in a juice, too.

3. Delivers High Source Of Antioxidants

As mentioned above, carrot juice is full of carotenoids, but they’re also packed with antioxidants and vitamin C, both of which benefit the immune system by helping to defend the body from free radical damage, harmful bacteria, viruses and inflammation. It doesn’t stop there either – experts’ claim that carrot juice is one of the highest natural sources of carotenoid phytochemicals which is said to prevent DNA damage and cell mutation. Nutritional Therapist Henrietta Norton recently confirmed this and explained that carrot juice is an excellent source of minerals and can even encourage liver cleansing. While there’s no hard and fast evidence carrot juice is the cure-all solution to serious illnesses, incorporating a glass of the orange stuff daily certainly can’t hurt.

4. Boosts Immunity

Studies have proven that carrot juice can increase plasma carotenoid concentration. It sounds fancy, but qualified nutritionist Emma Thornton recently confirmed that essentially, this is what works to kick our body’s immune system into gear. Most of us have low-carotenoid diets anyway, so boosting ourselves can benefit us much more than we realise. Thanks to carrot juice’s other immune-boosting properties, it can also work to fight off infections and harmful bacteria. These properties can be attributed to its beta-carotene, which is converted into nourishing vitamin A in the body – pretty clever, right?

5. Maintains Good Oral Health

It may sound odd, but carrots have been hailed as a cavity fighting vegetable by many dentists. This is thanks to the plaque-attacking keratin it contains, as well as vitamin A, which is crucial for strengthening delicate tooth enamel. All in all, it’s a great option for swishing down in-between meals, especially when you want a healthy option that’s filling at the same time.

6. Promotes Skin & Wound Healing

Carotenoids and vitamin C are well known for their healing properties and carrot juice is an abundant source of both. While they won’t cure a history of skin problems, they will aid in calming a number of issues, such as rashes, psoriasis and any skin inflammation generally. They’ve also been proven to increase your ability to heal faster and fight infection at speed.

7. Improves Brain Health & Cognitive Function

 While more research is still needed, there is some evidence to show carrot juice can benefit our brain health and defend against cognitive decline. One reason for this is said to be down to carrot’s ability to lower oxidative stress in the brain, which in turn, can weaken nerve signalling capacity over time and damage essential cells. The high levels of potassium found in carrot juice are also said to cut the risk of a stroke – but again, more research is needed on this.