Carrots are high in a special fiber which has the ability to latch onto excess hormones and nasty toxins within the body and flush them out through our stool. The fiber of raw carrots may also help to rid the gut of endotoxins, or "bad" bacteria. Bad bacteria, parasites, and pathogens in the gut can lead to a number of problems, such as liver toxicity and hormone imbalances.
Because carrots are technically a root vegetable that grows within the earth, they also harvest antimicrobials like fungicides and bacteriostats. When we eat a carrot, these compounds cleanse our bowels of bacteria and parasites.
Carrots naturally contain the compounds falcarinol and luteolin, both of which have been widely studied for their ability to inhibit tumor growth and lower the risk of developing cancer. Luteolin is especially effective as an anti-carcinogenic, as it has been found to be more effective in binding to estrogen receptors (an action which prevents the growth and production of breast cancer cells) than the well-known breast cancer drug, Tamoxifen. Carrots are also abundant in chlorogenic acid, which can combat cancer by improving our body's immune responses.
Carrots have their vibrant orange color thanks to a plant compound called beta-carotene. This compound is also responsible for the carrot's infamous legacy as a vegetable that improves vision. This is because once ingested, beta-carotene may be converted into vitamin A for our bodies to use in a number of ways. One of those ways is when our retina transforms the vitamin A into something called rhodopsin. Rhodopsin is crucial to our eyes' ability to see in dim lighting and darkness.
Beta-carotene may also prevent macular degeneration (vision loss), promote clear skin, prevent cell aging, and act as a powerful antioxidant which targets and kills cancer-causing free radicals.