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Carrot Juice

a juice made from carrots

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Best cure for the flu!

  • Dec 23, 2008
  • by
Rating:
+5
I have always loved carrot juice because it's quite thick, almost like milk, and naturally sweet. Plus, just look at its color! Who could resist that?

Last winter I came down with a very severe case of the flu that refused to quit my body. Despite taking vitamins almost daily, nothing seemed to be helping. Finally, my mom brought home lots and lots of carrot juice, and made me drink the stuff nonstop. I probably went through a gallon or two, total, and within a week I began to feel tremendously better.

You'd think that now I wouldn't be able to look at the stuff. Well, you're almost right. For a while I didn't touch the stuff, but now I'm back in full force, drinking it whenever I can. I just can't get enough of the stuff!

Some people might not enjoy it because it's quite thick for a juice. But putting its milkiness aside, it's quite sweet and nutritious. If you can get over the texture, you'll probably love carrot juice.

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March 04, 2010
You don't have to drink carrot juice purely on its own. Blend it with green apple will make it a lot more palatable and also very healthy. Try it, you've love it more than you do now!
 
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More Carrot Juice reviews
review by . July 22, 2008
glass of carrot juice
Carrot juice, the oft-overlooked member of the juice universe, does not get the props or mainstream recognition of orange, apple, cranberry, or even grapefruit juice, yet, in my opinion, it is the most delicious of all.  Surprisingly sweet and refreshing, it is drinkable in the morning, daytime, and evening.  Packed with healthy goodness, its an easy and delicious way to intake vitamins, namely those of the A and B complex, as well as important minerals (including calcium, magnesium, and …
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Ali ()
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About this food

Wiki

Carrot juice is juice produced from carrots, often marketed as a health drink. Carrot juice has a particularly high content of Provitamin A (β-carotene), but is also high in B complex vitamins and many minerals including calcium, copper, magnesium, potassium, phosphorus, iron, and folic acid. A pound of carrots will yield about a cup of juice, which is a bad yield compared to fruits like apples and oranges. However, carrot pulp is very tough; the main difficulty in juicing carrots is in separating the pulp from the juice. Drinking more than 3 cups of carrot juice in a 24-hour period, over a prolonged period of time may cause carotenoderma, which is a benign condition where the skin gains an orange hue.

Carrots have been made into soups and juices for hundreds of years. In America, along with marigold petals, carrot juice was one of the first colorants used to make European cheese more attractive to the local consumer. Even today, synthetic β-carotene is commonly used to add color to cheese in America where unusually orange colored cheese is preferred.
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