Carrots perfectly illustrates the difference between the glycemic index and the glycemic load. When the glycemic index first made waves among health enthusiasms, carrots got a bad reputation for raising blood sugar. That’s because the type of sugar they contain is transformed into blood sugar very rapidly – almost as fast as table sugar. But since the amount of sugar is low, carrots are still on the menu.
Carrots are one of the richest sources of beta carotene, which is linked to a lower risk of diabetes. One study found that people with high levels of beta carotene had 32% lower insulin levels then those with the lowest of beta carotene levels. Like most vegetables, carrots are also a good source of beneficial fiber.
Health Bonus of Carrots
Carrots won’t help you throw away your reading glasses, but they will help protect against two of the site robbing conditions, muscular degeneration and cataracts. They are also rich in soluble fiber, which helps lower cholesterol. One study found that volunteers who ate about a cup of carots a day had an average of 11% reduction in their cholesterol after three weeks.
Did you know?
During cooking, the carrot cell walls breakdown, releasing the beta carotene inside. Raw carrots, on the other hand, contain more vitamin C. So depending on whether they are cooked or raw you get different health benefits.