Balancing the benefits: why overindulgence in carrots could harm your health

Carrots are among the vegetables that most commonly end up on our plates - they're a popular ingredient in salads, regularly consumed as juice or simply enjoyed as sticks to munch on.

This vegetable is a veritable symphony of vitamins. It contains a healthy dose of B vitamins (B1, B2, B3, B5, B6, and folic acid). Carrots also provide plenty of antioxidants. Frequent consumption of carrots will deliver a considerable amount of potassium to our body, as well as smaller amounts of calcium, phosphorus, magnesium, iron, and zinc.

Carrots are also an excellent source of dietary fiber, which can control blood sugar levels and increase a feeling of fullness. For reference, a raw carrot weighing around 3.5 ounces only contains approximately 33 calories.

Besides, carrots are exceptionally rich in carotenoids, including lutein and lycopene, as well as beta-carotene, also known as provitamin A. These nutrients not only boost immunity and slow down wrinkle formation but also aid the maintenance of an existing tan and promote tanning.

However, we should bear in mind that excessive intake of carrots can be harmful. An excess of beta-carotene leads to increased production of vitamin A, which, in large amounts, can be toxic to the liver and cause vision problems.

Carrots have a low glycemic index, but that's true only when they're raw. After cooking, it increases remarkably from 30 to 90, which means they're not recommended for people with type 2 diabetes, who should only eat raw carrots.

People with allergies should also eliminate carrots from their diets, as consumption can lead to unpleasant health issues. An excess of vitamin K in carrots can be harmful for individuals taking anticoagulant medications. How come? Because vitamin K plays a role in the blood clotting process, and its excess can interfere with the effectiveness of these drugs.