A delicious carrot juice, rich in flavour and health boosting nutrients. The taste combination of carrot juice and ginger works really well, and then ginger gives the juice an extra boost of antioxidants and anti-inflammatory properties. Too kick this juice even higher up the health latter, I’ve added in some tumeric, a root that’s well known for it’s many health benefits.
A key ingredient in this carrot juice recipe, is black pepper. You might think – what the heck does black pepper do in a juice? But it has a good reason to be there: black pepper contains piperine, a substance that inhances the absorption of curcumin from tumeric. Curcumin, a polypheonol, has strong anti-inflammatory and antioxidant abilities, and takes the credit for most of tumeric’s health benefits (including tumeric’s anti-cancer properties). Normally curcumin is very poorly absorped in our body, but research has shown that piperine can enhance the absorption of curcumin by 2000%! (2).
Enjoy this carrot juice in the morning, for lunch or as a healthy drink with your dinner. It yields around half a liter juice, enough for one or two persons.
- 800 g carrots
- 8 g ginger
- 6 g fresh tumeric
- a dash of black pepper
- Cut the carrots into smaller pieces and run them through your juicer together with ginger and tumeric. Add peper to the liquid and enjoy.
References:
- Antioxidant activity of ginger extract as a daily supplement in cancer patients receiving adjuvant chemotherapy: a pilot study. Cancer management and ressearch, 2017; 9: 11-18.
- Curcumin: A Review of Its’ Effects on Human Health. Foods, 2017.
- Curcumin mediates anticancer effects by modulating multiple cell signaling pathways. Clinical Science, 2017; 131: 1781–1799.
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