- Carrots – 6
- Garlic – 2 Cloves
- Parsley – 1 Handful
Wrap garlic in parsley before feeding into juicer. This helps absorb some of the garlic odor.
- Reduce Water Retention 75 (75%)
Carrot juice is diuretic and helps to eliminate excess fluids from the body, reducing water retention, especially for women during their monthly menstruation cycle and in pregnant women.
- Stroke Prevention 75 (75%)
A carrot a day reduces stroke risk by 68 percent. Many studies have strengthened the “carrot effect” on brain. Studies conducted on stroke patients revealed that those with highest levels of Beta carotene have the best survival rate.
- Improving Eyesight 60 (60%)
Deficiency of vitamin A can cause some difficulty seeing in dim light. Since carrot is rich in vitamin A it is good for improving eyesight.
- Arthritis Prevention 50 (50%)
While one study suggests that high doses of supplemental vitamin C makes osteoarthritis, a type of degenerative arthritis that occurs with aging, worse in laboratory animals, another indicates that vitamin C-rich foods, such as parsley, provide humans with protection against inflammatory polyarthritis, a form of rheumatoid arthritis involving two or more joints.
- Macular Degeneration Prevention 43 (43%)
This is a common eye disease of elderly. It impairs the macula. Researches found that people who ate the most Beta-carotene had a forty percent lower risk of macular degeneration compared with those who consumed the least.
- Heart Disease Prevention 43 (43%)
In a study meant to reveal therapeutic value of carrots researchers at the Wolfson Gastrointestinal Laboratory in Edinburgh, Scotland revealed that cholesterol level reduces by 11 percent if seven ounces of raw carrots a day is taken for thee weeks. High cholesterol is a major factor for heart disease. Since regular consumption of carrots reduces cholesterol level it is good to prevent heart related problems. A group of Swedish scientists discovered that root vegetables can reduce the chances of having a heart attack. A study conducted at the Mario Negri Institute of Pharmacological Research in Italy found that those who ate more carrots had one third the risk of heart attack as compared with those who ate fewer carrots.
- Diabetes Management 33 (33%)
Carrot is good for blood sugar regulation because of the presence of carotenoids in carrot. Carotenoids inversely affect insulin resistance and thus lower blood sugar.
- Digestion 32 (32%)
Parsley adds color and aids digestion of the foods we eat and acts to prevent gas and bloating.
Carrots have a cleansing action on the liver and helps it to release more bile, which will cause peristaltic action. This can help to relieve constipation and help with digestion.
- Improved Complexion 25 (25%)
The high quality vitamin C and other rich nutrients in carrot juice efficiently nourish the skin, preventing dry skin, psoriasis and other skin blemishes. It also has powerful cleansing properties that are effective in detoxifying the liver, which is overall effective for acne which can be caused by toxicity of the blood.
- Lung Cancer Prevention 25 (25%)
Beta-carotene consumption has been linked to reduced risk of several cancers, notably lung cancer. British researchers discovered that increasing beta-carotene consumption from 1.7 to 2.7 milligrams a day reduced lung cancer risk more than 40 percent. The average carrot contains about three milligrams of Beta-carotene. In a study, researchers found that eating fiber rich carrots reduce the risk of colon cancer by as much as 24 percent. Another study shows that women who ate raw carrots were five to eight times less likely to develop breast cancer than women who did not eat carrots.
- Immune System 17 (17%)
Carrots do wonders for boosting the immune system by increasing the production and performance of white blood cells; building resistant to various kinds of infections.
- Lower Cholesterol 14 (14%)
Pectin in carrots lowers the serum cholesterol levels.
- Increased Libido 10 (10%)
Parsley is good for the sexual system. It builds the blood and stimulates brain activity.
- Antioxidants 10 (10%)
The flavonoids in parsley—especially luteolin—have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood.