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this is incorrect.
Carrots produce a toxin to soil parasites and cooking them removes this [and are better cooked for human consumption than raw]. aside from the fact that they are loaded with sugar.
I do not believe I'm incorrect in stating that cooking carrots increases their nutritive value. I heard this from my sister's father in-law, who has a PhD in Nutrition and I see that his statement is confirmed in an article published in the Journal of Agricultural and Food Chemistry, referred to in this Dr. Weil article, and confirmed in a separate study done at Newcastle University’s School of Agriculture, Food and Rural Development and the Human Nutrition Research Centre which also advises to cut carrots only after cooking to best preserve flavor and nutrients.