From 1971 to 1972 Naturopath Dr. Alvenia Fulton (1893-1999) wrote “Eating for Your Health and Strength,” a column in the Black-owned-and-operated Chicago Defender. The following is in part her response to a reader’s question about carrot juice. I share here answer in a paraphrased format when necessary to make it more accessible and as direct quotes as often as possible.
Some have called carrot juice the golden liquid because its rich in vitamin A needed for normal vision, healthy skin, gums, soft tissues and resistance to respiratory diseases. Equally important, whole carrots are a gold mine of minerals essential to good health (the carrot top is richer in minerals than the bottoms). I recommend drinking two or three glasses of freshly made carrot juice a day. When you eat them raw shred well first because this increases their food value up to 36 percent. Cooking destroys certain food values however; the water in which carrots are cooked is rich in minerals so drink it. As we other vegetables eat carrots raw if possible and as close to soil to table as possible.
