Carrots Invaluable For Health

Southland Times, Issue 23989, 2 December 1939, Page 12

Carrots Invaluable For Health

There is a certain virtue in all early spring vegetables. Young, fingersized carrots, slim radishes, pearly new potatoes, turnip tops, and broad bean-, tops, too, all hold the secret of a good complexion in their rapidly developing cells. Vitamins? Yes, in plenty, and nearly everything. else that _ a tired body needs when the sun shines and shows up all the sluggish habits of winter.

There’s a spring diet famous on the other side of the world consisting of carrots alone. Carrots, very young and fresh, grated on bread and butter for breakfast; young carrots cooked in a little butter and their own juice in a tightly covered casserole, for lunch, and, rather hard to bear, carrot salad for dinner. Guaranteed to produce a perfect complexion, a perfect digestion, and a perfect outlook on life in. one week!

The same beauty expert prescribes a dinner casserole of young carrots, spring onions, and red beet tops, slowly cooked, more or less in their own juices, for several hours. The strangest of all, however, is a diet of new potatoes and black coffee—nothing else. This is said to set up a certain femen-r tation that eliminates every trace of excess acid from the body. Perhaps it does.

Seriously, though, there’s a very sound health reason behind this spring urge for the fresh growing things of the earth. Vitamins, pulsing life, new growth, call it what you will, it is there to be used as nature’s pick-me-up and grand tonic.