Carrots Have Been ‘Kicked Up A Notch’

Carrots One of nature’s most nutritious foods has just been “kicked up a notch” according to researchers at the University of Baylor College of Medicine in Texas. The study, which was reported in the recent issue of the National Academy of Sciences, resulted in a genetically engineered carrot that provides extra calcium. Researchers hope that adding this “super carrot” to a normal diet could help ward off conditions such as brittle bone disease and osteoporosis.

According to the study, someone who eats the new carrot will absorb 41 percent more calcium that if they ate a “traditional” carrot. The calcium charged vegetable still needs to go through many safety trials. “These carrots were grown in carefully monitored and controlled environments,” said Dr. Kendal Hirschi, a member of the research team at Baylor. “Much more research needs to be conducted before this would be available to consumers.”

The scientists hope the new carrot could ultimately offer a healthier way of consuming sufficient quantities of calcium. Dairy foods are the primary dietary source of calcium but many people are lactose intolerant or simply need to avoid consuming too much fat. The beta-carotene in carrots has long been heralded as an important antioxidant that can combat free radicals that contribute to conditions such as cancer, heart disease and macular degeneration.

Baylor’s research team is also working on a reengineered version of broccoli that will contain more sulforaphane, a chemical which may help ward of cancer. One researcher noted that consumers are moving away from their fears of “Frankenstein food” and are starting to appreciate the health benefits that can come from genetically engineered foods.

Filed under: Diet