While baby carrots are quite a popular snack especially here in the US, they are not as nutritious as they once were. The method used to process semi-normal carrots into these tiny cute snacks has been changed a lot throughout the years.
While normal carrots and baby carrots have the same amount of sugar in them; baby carrots have less iron, magnesium, and phosphorus. Baby carrots are also carrying less vitamin A. Due to this, regular carrots pack much more nutrition especially when you consider the role of antioxidants and our health. When it comes to carrots I always suggest getting what you need from a local farmer’s market and cutting them yourself.
Baby carrots and other cut veggies, in general, go through chlorine baths when being processed. While most companies say that they use this chlorine bath to prevent food poisoning, this fact alone is enough to stop most from eating them. While it is thought that the amount of chlorine used is safe, it does add up to our overall toxic burden in life. The more toxic things we are injecting, the more of an impact it can and will have on our health.
Chlorine is a chemical that companies use to make lots of common products, everything from plastics to pesticides. Yes, I said pesticides. Sure, it serves a purpose but is it safe? Small amounts are even added to our water supply as a ‘disinfecting strategy.’ Even when you are getting organic baby carrots they are still processed in the same manner.
In regards to chlorine being used in our food and in our water Dr. Mercola wrote as follows on his website:
Just like in water, it is not the chlorine you have to worry about. When chlorine interacts with organic matter it will form dangerous disinfection byproducts (DBPs) which are many thousands of times more toxic than chlorine. Research has now confirmed that the byproducts formed when chlorine reacts with organic material in water are some of the most potent toxins out there. Among them are trihalomethanes (THMs) and haloacetic acids (HAAs). These disinfection byproducts are believed to be over 1,000 times more toxic than chlorine.
It is important to understand that the term “organic” is used two ways here. The strict chemical definition of organic is any compound that is carbon-based. The other organic term is used to identify foods that were grown under healthier conditions, typically free of pesticides.
So please understand that the chlorine forms these DBPs in ALL carrots, organically and non-organically grown.Long-term risks of consuming chlorinated water and DPBs include excessive free radical formation, which accelerates aging, increases vulnerability to genetic mutation and cancer development, hinders cholesterol metabolism and promotes hardening of your arteries.
Dr. Mercola suggests that we should all avoid eating veggies that have been processed with chlorine. Because we are already being overwhelmed with it, as well as other toxins, buying whole-unprocessed carrots is the best option. What do you think about all of this?