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Carrots

Carrots are a great source of the potent antioxidants known as carotenoids (what are they?). Diets high in carotenoids have been tied to a decreased risk in postmenopausal breast cancer as well as cancers of the bladder, cervix, prostate, colon, larynx and esophagus. Conversely, diets low in carotenoids have been associated with chronic disease, including heart disease and various cancers. Research suggests that just one carrot per day could reduce your risk of lung cancer by half. Carrots may also reduce your risk of kidney and ovarian cancers. Nutrients in carrots inhibit cardiovascular disease, stimulate the immune system, promote colon health, and support ear and eye health.
Carrots contain calcium, potassium, magnesium, phosphorus, fiber, vitamin C and an incredible amount of vitamin A (other foods rich in vitamin A). The alpha-carotene in carrots has shown promise in inhibiting tumor growth. In Chinese medicine, carrots are used to treat rheumatism, kidney stones, tumors, indigestion, night blindness, ear infections and more.
How much: Eat a serving of carrots each day and enjoy them year-round. Carrots are good for you whether they’re raw or lightly cooked. For the best nutrition, go for whole carrots that are firm and fresh-looking. Precut baby carrots are made from whole carrots and tend to lose important nutrients during processing.
(source:http://health.msn.com/health-topics/pain-management/fibromyalgia/slideshow.aspx?cp-documentid=100256169&imageindex=9)

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