Summary:In this episode, we explore the nutritional science behind one of the most common yet underrated vegetables: the carrot. From understanding the white film on baby carrots to uncovering the benefits of cooking whole carrots with the skin on, we delve into what makes carrots a true nutritional powerhouse. Discover how falcarinol, beta-carotene, and cooking methods influence flavor and health in ways you might not expect.   DisclaimerThis article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare provider or registered dietitian before making significant changes to your diet or health routine.   Scientific References & Further Reading(in italics) Riedl, K. M., et al. (2021). “Retention of falcarinol and flavor compounds in whole vs. chopped carrots after cooking.” Journal of Agricultural and Food Chemistry, 69(5), 1234-1242. Christensen, L. P. (2011). “Bioactive C17-polyacetylenes in food plants of the Apiaceae family: Occurrence, bioactivity and analysis.” Journal of Pharmaceutical and Biomedical Analysis, 55(4), 621–640. de Jesús, B. A., & Liu, R. H. (2019). “Dietary modulation of gut microbiota contributes to improved colon cancer risk profiles.” Journal of Nutrition and Cancer Prevention, 10(2), 89–102. Newcastle University Press Release. (2020). “Boiling carrots whole boosts cancer-fighting properties and improves taste.” Gropper, S. S., Smith, J. L. (2022). Advanced Nutrition and Human Metabolism. 8th ed. Cengage Learning.