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Carrot juice increases the body and self-confidence. Carrots contain nutrients for the body. In these, the cells and arteries are revived. It has the capacity to do so. Carrot juice has life-giving power.
Carrots can be consumed in almost every disease except diseases in which sweets are prohibited, such as diabetes etc. Drinking its juice is more beneficial than eating carrots. Carrot is alkaline and full of
nutritious properties. Vegetable is made from green leaves of carrots. Do not throw water while making carrot curry. The mineral salts found in fruits and vegetables reach our body by naturally eating them. The cells of the body are formed from the mineral salts obtained from the food items. Our body is cleaned by sweat, feces, urine, phlegm coming out of the body. Due to non-availability of mineral salts in the body, the cleanliness of the body is not complete. Mineral salts obtained from vegetables such as carrots, radishes, tomatoes are digestive, disease-preventive and beauty- enhancing. Their salts neutralize the side effects of acidity and increase alkalinity.
Being alkaline, carrots purify the blood. Alkalis keep the body healthy. These vegetables contain all the minerals needed by the body. Chewing raw carrots gives maximum benefit. The vegetable of carrot leaves should be eaten.
The properties of carrots are similar to those of milk, cod liver oil, and red palm oil. Those who do not want to take Cod liver oil, they can take similar benefits from carrots. Carrot and apple properties are also similar. The body keeps on deteriorating due to the continuous working of the carrot’s healing power. This impairment is compensated by the elements contained in carrots, as a result of which the diseases are removed spontaneously. Drinking carrot juice strengthens the digestive system.
Bad odor and poisonous germs are destroyed in the stool.
In the middle of the carrot pulp, there is a hard long wood, which is called carrot bone, in which a medicinal element called beta-carotene is found. It is useful in controlling cancer. Carrot juice is very effective in compensating after suffering a long illness. Due to this the patient becomes agile, full of freshness and powerful. Carrots are of many colors. All types of carrots have similar properties. It is best because of the high iron content in black carrots. Thin and small carrots are delicious, nutritious, and full of properties.
Carrot juice- Mixing roasted cumin, black salt in carrot and spinach juice increases the quality. Carrot juice is beneficial for all types of fever, debility, vascular diseases, and state of despair. Consumption of carrots in the winter season keeps the body warm and protects against cold. People suffering from various diseases take carrot juice as food, then their health improves rapidly. Carrot has properties similar to milk. Carrot juice is better than milk.
If milk is not available, all the qualities of milk can be obtained by consuming carrots. Carrot comes only in the winter season.
Blood enhancer-
Drinking a glass of mixed juice of carrot, spinach, and beetroot twice daily increases
blood pressure.
Decreased vision-
Due to the lack of vitamin ‘A’, the eyesight becomes weak – a person can also become blind. Carrots are a storehouse of Vitamin ‘A’. Drinking a glass of carrot, spinach juice for a long time can also remove glasses. Spinach and carrot, mix equal quantity of juice each and drink it twice daily. Drinking only carrot juice will also be beneficial.

Guheri
Drink a glass of carrot juice twice daily. Guheri will be cured and frequent cavities will also stop.

Hair fall-
By eating a carrot, onion, and green coriander salad regularly, hair fall stops. Phosphorus is found in this salad, which prevents hair fall. Drinking a glass of carrot + spinach juice daily is very beneficial.

Abortion-
Boil a glass of milk and a glass of carrot juice. Keep drinking regularly when it becomes half boiling. There will be no abortion. Those who have repeated abortions, they should start consuming it as soon as they conceive.

Authors

  • Mihir Gupta

    Do you know a punjabi who is not a foodie... well I would call
    Myself a health aficionado . Food has an enthusiastic effect on me . Being the younger sibling with various health conditions, I was nurtured in an environment of overprotectiveness. Their concern was rooted in my lower immunity and frequent illnesses and my mother always emphasized a healthy diet, instilling in me the belief that "you are what you eat”.
    This belief was put to the test when I was the only one in my family to contract COVID-19. The isolation was challenging but became a pivotal moment for self-care and introspection. During this period, I leaned heavily on the wisdom imparted by my mother, who shared recipes for nutritious green juices and herbal teas, all sourced from our kitchen garden. I meticulously journaled this experience, recording each meal and its impact on my health.

  • Breathing is not always automatic. I learnt that the hard way.
    Even now, I can recall the harrowing memory from when I was 4: 3 AM, my chest tightening faster than I could explain. My parents rushing to find the nebuliser.
    For most kids, a medicine cabinet is usually a background object. Not for me, though. Ours had a schedule. Steroids. Inhalers. Steam. Nebulisers.
    My missed school days were no longer measured by absences, but by how long it took for my lungs to recuperate. This illness exiled me from the very body my childhood self had once taken for granted.
    But alongside the treatment, I began to notice smaller rituals. Rituals that made the illness feel a little less consuming. The nushkas (home remedies) were endless: adrak wali chai, honey stirred into turmeric or the steam inhalation my mom transformed into a myriad of herbs. My mother never called it nutritional science, but she knew what to make and when.
    When “healthy food” came to my mind, I pictured imported products, expensive superfoods and products in a vocabulary my childhood self could not decode.
    But I looked at my own kitchen.
    Lentils simmering, ginger crushing, yoghurt culturing. Ingredients so familiar, yet so valuable. The more I googled, the more I realised health shouldn’t be hidden behind imported deliveries. Sometimes, it can begin with what’s already waiting on the kitchen counter.
    This realisation became the foundation of Food Thy Medicine for me.
    I met my co- founder in the waiting room of a pulmonologist's clinic, where our shared routines of inhalers and nebulisers made the idea feel less like a project but a conversation we had to continue. Thus, I began contributing to this project during the summers after Grades 9 and 10. What began as an interest in food and health became deeply personal: a way to turn years of dependence on doctors, prescriptions and steroids into a desire to understand the body better. As a co-author, I helped build a platform that makes nutrition information practical, not glamorous.
    The research for my AI ensured isn’t built for a perfect kitchen, rather the half- empty fridge, rushed day and leftovers that people ask “What can we do with this?” It turns familiar ingredients into realistic meal ideas and our research explains what those ingredients contribute nutritionally.
    The point was never to make food mythical but to make useful information feel less daunting and more reliable. It does not replace doctors or medicine: and it shouldn’t. I still take my prescribed medicine. I still live with asthma. But the illness taught me that care doesn’t begin and end at a clinic door and may be found in the ordinary decisions at home. What we cook, what we keep in the fridge and how we care for ourselves between appointments.
    I can’t control every flare up. But I can keep asking better questions, and help more people see possibility in the food around them.

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