By Blanche Levine - naturalhealth365.com For nearly 100 years, carrot (juicing) has been an essential part of many anti-cancer programs. In fact, it has saved peoples lives by helping to rid the body of tumors while strengthening the immune system. And now, thanks to modern science, we have found proof about why it works. The magical connection between carrots and cancer cell death: According to a recent study, a natural substance in raw carrots called falcarinol – can significantly reduce your risk for cancer. Studies have shown that falcarinol slows the growth of cancer cells, making cancer less likely to invade the body. Laboratory rats fed a diet containing raw carrots or isolated falcarinol were a third less likely to develop full-scale, chemically-induced tumors than those in the control group. A team of researchers, from the University of Newcastle upon Tyne in England and Denmark, found the natural pesticide (falcarinol) reduced the risk of cancer. In nature, falcarinol protects the roots of carrots from fungal disease. And, the research confirmed that it has a more powerful effect than beta carotene. The study just mentioned was published in the Journal of Agricultural and Food Chemistry is significant and may help point people in the right direction as far as the valuable role diet has in preventing cancer growth. When will conventional doctors simply read the science? The researchers carried out the test on 24 rats with pre-cancerous tumors by dividing them into three groups. What was found after 18 weeks is that the rats who ate carrots, along with their ordinary feed and the group which consumed falcarinol with their feed in the quantity equal to that contained in the carrot group were one third less likely to develop full-scale tumors. By the way, the experiment was conducted using raw carrots. Researchers at Harvard University found that younger women who ate two or more servings of carotenoid-rich fruits and vegetables a day (including oranges, broccoli, carrots, romaine lettuce, and spinach) had a 18% lower risk breast cancer than women who ate fewer than four servings a week. There is a another study that found that the risk of breast cancer was 221% lower for women who consumed the highest levels of beta-carotene compared to women who ate the lowest levels. The following are guidelines for preserving the most falcarinol in carrots. It was found that carrots boiled in water – for 12 minutes – results in a 70% reduction in falcarinol. Long-term frozen storage and blanching of carrot pieces saw a 30% reduction in falcarinol. Bottom line, raw (fresh) carrots are your best option – always.

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