The Nutritionist Explained Who Absolutely Shouldn’t Eat Carrots

Carrots are very useful, they speed up metabolism, lower cholesterol, rejuvenate and help to lose weight. But some people need to exclude it from their diet.

Carrots are a healthy and versatile root vegetable that is indispensable for first and second courses, and snacks, and can also be nibbled on as a snack. Carrots contain a rich complex of useful elements. In particular, it is the undisputed leader in vitamin A content. However, not everyone can eat carrots. Dietitian Olga Korablyova explains who should exclude it from their diet.

Carrots are good for you

Fresh root vegetable contains vitamins C, E, D, PP, and B, as well as trace elements: sulfur, chlorine, potassium, calcium, phosphorus, boron, copper, selenium, magnesium, and many others.

  • Vitamins C and E help slow down the aging process;
  • Vitamin K increases blood clotting;
  • Potassium normalizes cardiovascular activity;
  • calcium and phosphorus strengthen teeth and bones;
  • chlorine maintains water balance in the body;
  • selenium boosts immunity and preserves youthfulness;
  • fluorine is responsible for the activity of the endocrine system.

Carrots – the calorie content

Raw carrots are a low-calorie product – 100 g contains only 40 kcal. Thus, the root vegetable is an indispensable element of many diet programs and fitness diets.

By the way, boiled carrots retain almost all their benefits. Moreover, after heat treatment, it acquires new properties. After cooking, the content of lipids and fiber in the root vegetable decreases, but the vegetable is easier to digest, improving the functioning of the intestinal tract and increasing the production of gastric juice. In general, carrots speed up metabolism, lower cholesterol, rejuvenate and promote weight loss.

Who shouldn’t eat carrots?

Nutritionist Olga Korablyova told that carrots are undesirable for liver disease: if the organ is unhealthy, it cannot absorb carotene. Among the contraindications to eating carrots are stomach or intestinal ulcers and enteritis (inflammation of the walls of the small intestine).

How to choose good carrots

Korablyova added that carrots should not be soft and bumpy, as well as have spots and cracks, which means that the middle of the carrot is spoiled. “If the tops thicken, the root vegetable is likely to be hard,” the nutritionist added.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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