A new scientific study conducted by scientists at the University of North Carolina has shown that three recessive genes are responsible for the orange color of carrots.
Nature magazine indicates that, according to researchers, carrots of this color contain many carotenoids, which are natural pigments that reduce the risk of eye diseases and protect cells from premature aging.
Analysis of the genomes of more than 600 carrot species has shown that the orange color of this root vegetable is determined by three genes. In order for carrots to acquire this color, these genes must be in a recessive state (not expressed). The researchers added that orange carrots appeared in Western Europe around the fifteenth and sixteenth centuries. Most likely, this species was obtained by crossing white and yellow carrots. Due to its bright color and sweet taste, the new variety quickly gained popularity.
In addition, orange carrots are rich in carotenoids - plant pigments. These compounds protect the membranes of living cells from destruction by reactive oxygen species. This process is called oxidative stress. In addition, consuming carotenoids in food reduces the risk of eye diseases. They are reliable protectors against photochemical damage to the retina - the membrane of the eye that plays a crucial role in vision.
5 foods that are thought to be healthy but are not!
A doctor warned on the TikTok application that five foods believed to be healthy are not in fact so, due to their ability to raise blood sugar.
Dr. Megan Brown posted a video about foods to avoid "at least from an insulin resistance perspective."
Dr. Brown explains that fruit juice and fruit may be less healthy than people think due to their high sugar content.
It claims that oat milk, oatmeal and rice cakes also have a “significant impact on blood sugar” after eating them, which may lead to insulin resistance.
Eating foods with a high glycemic index can cause blood sugar levels to increase rapidly, stimulating the pancreas to secrete more insulin, which then quickly decreases. This can promote cravings and overeating.
Repeating this cycle often may also lead to insulin resistance, when cells in muscle, fat and liver do not respond well to insulin and cannot absorb glucose from the blood easily.
As a result, your pancreas produces more insulin to help glucose enter your cells. Blood sugar levels can become very high, which may eventually lead to type 2 diabetes.
Over time, high blood sugar may cause plaque in the arteries, inflammation, and heart and joint problems.
“The reason all of these foods are not healthy is because they have a big impact on your blood sugar after you eat them,” Dr. Brown said.
The greater the glycemic effect, the greater the effect of insulin, and this is not good, as this leads to insulin resistance.
“Insulin resistance is the root cause of all the lifestyle-related diseases that most of us suffer from,” Dr. Brown added. It showed a chart for various conditions, including heart disease, cancer, fatty liver, polycystic ovary syndrome, erectile dysfunction, dementia, migraines, body fat, and diabetes.
The first food that Dr. Brown warns against is fruit juices, explaining that some fruit juices contain an amount of sugar equivalent to a can of soda. Even the unsweetened variety can contain up to 26g of carbohydrates, which is about six teaspoons of sugar. And all this with very little fiber.
The second food on her list is fruit. “Fruit today, and even vegetables today, are not what they were a long time ago in nature,” she says. “Most of them were small, high in fiber, and not very sweet.” But today's fruit is different: “It's designed to be larger, sweeter and less fibre, all of which affect our blood sugar levels.”
She claimed that some fruits are worse than others. She said that mangoes, pineapples, bananas and grapes are very high in sugar and should be treated as dessert.
Fruit contains a lot of fiber, which means it takes longer to digest, and thus slows the release of sugar, which prevents high blood sugar.
Brown noted that the third food on her list is oat milk. She explained: “One cup of oat milk contains 15g of carbohydrates, and we are not talking about those that contain added sugar.”
“Not to mention, many store-bought brands are made with preservatives, thickeners and emulsifiers, none of which are good for our gut health or our overall health,” she added.
She said that the fourth item on the list of foods believed to be healthy is oatmeal, which is "another controversial item that is routinely recommended to diabetics as a healthy option. One of the reasons they are likely to recommend it is because it is a source of fibre."
She continued: “One cup of oatmeal contains about eight grams of fiber and 62 grams of carbohydrates. It is not worth it.”
Brown recommended staying away from instant oatmeal and avoiding adding sugar and flavors to it to obtain the health benefits of oatmeal.
It is noteworthy that all types of regular oatmeal are rich in nutrients, and contain more protein than most grains, in addition to many vitamins and minerals.
Oats contain a soluble fiber called beta-glucan, which helps promote regular bowel emptying.
The last food on Dr. Brown's list included rice cake. She said that those seeking to reduce their daily calorie intake love this type of cake “because two pieces of rice cake contain only 70 calories, but they also contain 14g of carbohydrates and not much fiber at all.”
Dr. Brown explained that the low calorie count in this snack is tempting, but it lacks fiber and is high in carbohydrates, so it is difficult to feel satisfied eating only rice cake, unless you add some avocado or nut butter to it for protein. Or fat and some additional fiber, “this will reduce the effect of blood sugar,” as fiber helps regulate the body’s use of sugars.