The health wonders that lie in your larder.
This week: Carrots could reduce diabetes risk
CARROTS are an extremely good source of beta-carotene, a class of nutrients used by the body to make vitamin A (important for the immune system and vision).
Diets rich in beta-carotene are also associated with a reduced risk of type 2 diabetes, according to a Dutch study published in the journal Nutrition, Metabolism & Cardiovascular Diseases in 2015.
The researchers analysed data from more than 37,000 people and found that those with the highest beta-carotene levels had a 22 per cent reduced risk of type 2 diabetes compared with those in the lowest intake group.
It’s thought beta-carotene may have an effect on genes linked to diabetes. Cooking carrots increases absorption of the nutrient.
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