Crazy for Carrot Juice

Another beautiful summer's day most definitely calls for another tall glass of carrot juice to freshen me up before work. I juiced up around 22 carrots (plus one apple thrown in for good measure) the other day, which gave me just over a litre of the orange 'golden juice of healing' (source)! Lovely stuff.



And now for the (not-so-gory) details - you knew they were coming! Carrots are mostly known for their betacarotene and vitamin A content, which namely plays a role in maintaining vision. But besides that, carrot juice is good for a whole host of reasons. It's a cleanser for the liver, which makes it an excellent detox drink (perfect for those who've been to one festival too many this summer!).

As carrots are deep soil root vegetables, this means that they're able to absorb a vast array of minerals, plus plentiful amounts of B vitamins and folates. And the most important benefit of juicing carrots (as opposed to cooking) is that the body is more able to metabolize nutrients into the body's cells, since uncooked vegetables retain their enzymes. Raw vegetables provide all the enzymes you need for optimum digestion and absorption, and are an excellent source for quick and natural carbs/sugars (needless to say, a great choice for a pre- or post- workout treat, without the added fibre that can upset a stomach when eaten prior to exercise).

Here's a breakdown of the nitty-gritty deets for the contents of 100ml carrot juice (source):

2.1 mg of beta-carotene and 350 micrograms of vitamin A
Up to 3 mg of vitamin C, which is necessary to maintain immunity
0.2 mg of vitamin PP, which has beneficial effects on metabolic processes in the body
0.01 mg of vitamin B1, required for proper function of the brain and nervous system
0.02 mg of vitamin B2, needed to maintain healthy metabolism and vision
0.3 mg of vitamin E for healthy cells and synthesis of hormones (several times greater than in beet juice)

If you're as big a fan of the humble (yet powerful) carrot juice as I am, then it's probably worthwhile investing in a decent juicer (mine is a Kenwood, and was around £50). It's probably worth it in the long run, seeing as it's so expensive to buy fresh juices out and about (£3.30 for 300ml at Wagamama, say what!), whereas you can make a whole week's worth of juice for just a couple of pounds worth of carrots. It definitely pays off after just a few weeks of juicing! (well, depending on how often you buy fresh juice, anyway).

One last thing (and perhaps the most apt for fuelling our superficial tendencies) is that the carotenoids (antioxidants) found in various fruit and vegetables (especially carrots) actually help to naturally improve skin tone and produce a healthy glow (as opposed to the sun-induced lobster effect). Read more here. And with that said, need I sing its praises any more?



Hope everyone's enjoying this glorious (and completely un-British) weather as much as I am! Happy sunbathing/juice drinking (and may your tan be truly flourishing!).

A Low-down on Flavonoids

I like to back up my copious tea and coffee guzzling ways with the cold-hard facts that prove I'm not merely addicted to caffeine - I'm just getting my daily quota of Flavonoids, doncha know? Not addicted in the slightest. Ahem.

So what are Flavonoids, exactly? You might've heard the word being flung around before, perhaps mistaking it for some kind of gum of sort (it does sound like chewing gum, no?). Flavonoids are actually the substances found in virtually all plants; there are around 6,000 varieties, all responsible for many of our plant's beautifully vibrant pigments.

There are plenty of variants, which makes the chemistry of flavonoids pretty complex. They can be separated by groups, including flavonols, dihydroflavonols, flavones, isoflavones, flavanones, anthocyanins, and anthocyanidins. Within each of these groups fall hundreds, and sometimes thousands of different flavonoids.

Well-known flavonols include quercetin, rutin, and hesperidin, while well-known flavones include apigenin and luteolin. Flavonoids may also be named directly after the unique plant that contains them. But if you're anything like me, then all of these wordy words are probably getting the better of you - really, you just wanna know why these flavonoids are good for you and what foods you can source them from.

Virtually all fruits, vegetables, herbs and spices contain flavonoids. Generally speaking, the more colourful components of the food - like the skin - contain the highest concentration of flavonoids. One exception is the white pulp inside oranges - unlike the Vitamin C drenched segments, the orange's flavonoids are found in the white pulpy portion inside the skin and surrounding the sections - a reason why you should've always listened to your Mum telling you to eat the 'pith' (I never did). Green tea has probably the strongest amount of flavonoids, components called catechins that may reach 1,000 mg (or 1g) per cup! These flavonoids, sourced from the Camellia sinensis plant, are also abundantly present in the traditional 'black' breakfast tea - score!

Most flavonoids function in the human body as antioxidants - in the oriental countries, they are even seen as a medicinal substance, and rightly so. Ultimately, they work to protect the body, helping to neutralize overly reactive oxygen-containing molecules and prevent them from damaging parts of cells. They support the regulation of Vitamin C, a vitamin essential in fighting off colds and flu, thus supporting the immune system immensely.

Prevention of excessive inflammation appears to be another key role played by many different chemical categories of flavonoids, as well as disrupting the function of microorganisms like viruses or bacteria - again, basically the best natural source of antibiotics known to man. They promote healthy arteries, as well as helping to fight the ageing process (again enacted by the prevention and repair of cellular damage).

More sources of flavonoids include apples, apricots, blueberries, pears, raspberries, strawberries, black beans, cabbage, onions, parsley, pinto beans, and tomatoes. All the more reason to stop snacking on processed foods, and instead feeding your body with all of the stuff that it really craves - and which mostly tastes awesome, too. You simply cannot deny the power of these Flavonoids, there's no stopping them!

Um...so is it time for a tea yet? Yeaaah why the heck not! Refilling my Kate mug like nobodies business today - with no shame whatsoever. Question is, will I ever be able to forgo my teaspoon of sugar? Debatable.

How many tea's do you drink a day? I think I'm easily onto 4 per day - a combination of the onset of home life, plus dealing with the harsh, cold onslaught of winter (and snow). Well, that's my excuse, at least.