According to Multiple Studies Carrots Aid Stroke Prevention
Carrots Aid Stroke Prevention.
Multiple research studies have found that the consumption of carrots reduce the risk of stroke.
In one of the Harvard studies, 90 000 female nurses participated over eight years in a research project. Researchers found that stroke risk was reduced by 68% when eating carrots five times a week or more compared to eating carrots only once a month or less.
In another Harvard study it was established that eating approximately one and a half carrots each day resulted in a stroke risk reduction of 40%. The beta carotene in the carrots is what provides this protection. The risk decrease was evident in the participants who consumed 15 to 20 mg of beta carotene
Carrots Aid Stroke Prevention.
Multiple research studies have found that the consumption of carrots reduce the risk of stroke.
In one of the Harvard studies, 90 000 female nurses participated over eight years in a research project. Researchers found that stroke risk was reduced by 68% when eating carrots five times a week or more compared to eating carrots only once a month or less.
In another Harvard study it was established that eating approximately one and a half carrots each day resulted in a stroke risk reduction of 40%. The beta carotene in the carrots is what provides this protection. The risk decrease was evident in the participants who consumed 15 to 20 mg of beta carotene