The carrot perfectly illustrates the difference between glycemic index (GI) and glycemic load (CG). When the concept of glycemic index was imposed, this vegetable acquired the bad reputation of raising blood sugar, the type of sugar it contains quickly turning into blood glucose. But as it does not contain much, it remains a magical food that has many virtues for health.
It is one of the richest known sources of beta-carotene, a substance associated with a decreased risk of diabetes. In one study, it was found that in people with the highest beta-carotene levels, insulin levels were 32% lower (indicating better blood glucose control) than those betacarotene blood was the lowest.
Carrot, an excellent healthy choice
Eating carrots may not allow you to throw your glasses at garbage, but it will protect you against two diseases that affect vision: macular degeneration of sight. Carrots are also rich in soluble fiber, known to lower cholesterol levels. One study found that the cholesterol of volunteers who ate one cup a day decreased by 11% after three weeks.
To prevent the carrots from wilting in the refrigerator and losing their virtues, remove the tops.
Magic à la carte
- Add grated carrots to your sandwich or a mixture of finely grated carrots, lean cheese, chopped green olives and chopped onion.
- At the snack, take small carrots with hummus.
- Prepare a spicy soup with cooked carrot puree, sautéed onions and garlic, vegetable broth and soy milk or lean yogurt. Season to taste with celery, salt, white pepper and curry powder.
- Mix cooked slices of carrot, olive oil, chopped parsley, minced garlic, lemon juice and salt.
- Cook baby carrots with rosemary, thyme, olive oil, chopped onions and black pepper. Sprinkle with freshly squeezed orange juice.