Carrot salad is one of Dr. Ray Peat's most famous dietary recommendations. Raw carrots for serious health problems, such as chronic inflammation, liver problems, and hormonal imbalances.
This blog post explains the biochemistry behind Dr. Ray Peat's carrot salad and how it can help improve not only your digestive system but also your thyroid function and overall hormonal balance. The late Dr. Ray Peat claims that eating raw carrots with the skin on helps remove excess estrogen from the body.
Dr. Ray Peat describes how intestinal inflammation can become so severe that the intestine leaks endotoxins and inflammatory mediators into the bloodstream.
According to Dr. Ray Peat, endotoxins and inflammatory mediators in the gut poison the liver and our cells' energy production system, leading to chronic inflammation and hormonal problems such as estrogen dominance and low thyroid function.
A Danish cohort of 55,756 citizens with an observation time of more than 25 years was investigated to determine the association between regular consumption of raw carrots and the development of various types of cancer and leukemia with a predominance of adenocarcinoma.
The preventive effect could be due to the polyacetylenic compounds falcarinol and falcarindiol in carrots, while carotene may have no effect. Polyacetylenes are inactivated by heating, supporting our findings that only raw carrot intake has an effect. Indirect evidence for the cancer preventive effect of carrots in humans has reached a level where a prospective human trial is now timely.
The association observed for lung and pancreatic cancer parallels that previously demonstrated for large intestine cancer and indicates a cancer protective effect of daily intake of raw carrots that is not limited to gastrointestinal adenocarcinomas. The preventive effect could be due to the polyacetylenic compounds falcarinol and falcarindiol in carrots, while carotene may have no effect. Polyacetylenes are inactivated by heating, supporting our findings that only raw carrot intake has an effect.
Researchers at the University of Southern Denmark conducted a large cohort study to evaluate the effect that carrot intake may have on the risk of colorectal cancer. A total of 57,053 Danes participated in the researchers' Diet, Cancer and Health Study and self-reported a variety of statistics including their BMI, alcohol intake, age group, sex and, of course, their carrot intake. After analyzing the data, the researchers found that “a high carrot intake corresponding to >32 g of raw carrot per day was associated with a 17% decrease in the risk of colorectal cancer, while a negligible difference was observed in the risk of colorectal cancer for those who ate less than 32 g of raw carrot per day, compared to those who did not eat raw carrot
. In other words, people who generally showed a lower risk of colorectal cancer ate more than 32 grams of raw (uncooked) carrots per day. This is most likely because cooking carrots can eliminate key active compounds in carrots that have nutritional and anti-cancer properties.
Carrot salad is one of Dr. Ray Peat's most famous dietary recommendations. Raw carrots for serious health problems, such as chronic inflammation, liver problems, and hormonal imbalances.
This blog post explains the biochemistry behind Dr. Ray Peat's carrot salad and how it can help improve not only your digestive system but also your thyroid function and overall hormonal balance. The late Dr. Ray Peat claims that eating raw carrots with the skin on helps remove excess estrogen from the body.
Dr. Ray Peat describes how intestinal inflammation can become so severe that the intestine leaks endotoxins and inflammatory mediators into the bloodstream.
According to Dr. Ray Peat, endotoxins and inflammatory mediators in the gut poison the liver and our cells' energy production system, leading to chronic inflammation and hormonal problems such as estrogen dominance and low thyroid function.
https://biochemnordic.com/dr-ray-peat-carrot-salad/ .---
https://cookinginthekeys.com/ray-peat-carrot-salad/ .—
A Danish cohort of 55,756 citizens with an observation time of more than 25 years was investigated to determine the association between regular consumption of raw carrots and the development of various types of cancer and leukemia with a predominance of adenocarcinoma.
The preventive effect could be due to the polyacetylenic compounds falcarinol and falcarindiol in carrots, while carotene may have no effect. Polyacetylenes are inactivated by heating, supporting our findings that only raw carrot intake has an effect. Indirect evidence for the cancer preventive effect of carrots in humans has reached a level where a prospective human trial is now timely.
The association observed for lung and pancreatic cancer parallels that previously demonstrated for large intestine cancer and indicates a cancer protective effect of daily intake of raw carrots that is not limited to gastrointestinal adenocarcinomas. The preventive effect could be due to the polyacetylenic compounds falcarinol and falcarindiol in carrots, while carotene may have no effect. Polyacetylenes are inactivated by heating, supporting our findings that only raw carrot intake has an effect.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9919376/ (2023).----
https://www.sciencedaily.com/releases/2005/02/050212184702.htm (2023).-----
Researchers at the University of Southern Denmark conducted a large cohort study to evaluate the effect that carrot intake may have on the risk of colorectal cancer. A total of 57,053 Danes participated in the researchers' Diet, Cancer and Health Study and self-reported a variety of statistics including their BMI, alcohol intake, age group, sex and, of course, their carrot intake. After analyzing the data, the researchers found that “a high carrot intake corresponding to >32 g of raw carrot per day was associated with a 17% decrease in the risk of colorectal cancer, while a negligible difference was observed in the risk of colorectal cancer for those who ate less than 32 g of raw carrot per day, compared to those who did not eat raw carrot
. In other words, people who generally showed a lower risk of colorectal cancer ate more than 32 grams of raw (uncooked) carrots per day. This is most likely because cooking carrots can eliminate key active compounds in carrots that have nutritional and anti-cancer properties.
https://pubmed.ncbi.nlm.nih.gov/32012660/ (2020).-----
https://youtu.be/uQ1zqg-ACSw