What’s up with carrots, Doc? Many of us grew up hearing that if we ate lots of carrots, our vision would improve. My own dad dangled the prospect of better vision through carrot consumption in front of me like the proverbial “carrot on a stick” but he used actual cooked carrots. And I hated cooked carrots, but I ate them hoping that one miraculous morning, I would wake up and find I no longer needed my glasses. Unfortunately, this didn’t happen.
Yes, I am still wearing my glasses, but I haven’t turned my back on the noble Daucus carota, sativus just yet. Carrots may not have the ability to repair poor vision for most of us, but they are an excellent source of antioxidants, fiber, minerals, and vitamin A. Lack of vitamin A can cause poor vision, which is restorable by adding it back into the diet. It is one of the few vegetables that is more nutritious cooked than raw (thanks, Dad) and is used medicinally in many cultures. For more carrot trivia, check out the World Carrot Museum.
Over time, I learned to appreciate the taste of cooked carrots, especially when served with roast beef. But my favorite way to have them is uncooked and shredded in carrot raisin salad. Enjoy!
