Latest news with #carrots
Daily Mail
2 days ago
- Health
- Daily Mail
Despite carrots' reputation as a 'superfood', too many of them might ruin men's sex lives
They provide so many health benefits that carrots are considered a 'superfood' – one that might even help us to see in the dark. But eating too much of the vegetable could play havoc with a man's sex life, scientists have found. Carrots contain compounds called carotenes and, according to a study, men who consume high levels of them are almost 60 per cent more likely to develop erectile dysfunction (ED). The compound, which the body turns into vitamin A, is beneficial because of antioxidant properties that protect cells from damage. However, researchers in China say too much of it may have a negative effect. They analysed a database of male participants for epigenetic markers – changes in DNA – linked to high levels of different compounds. The team, from Peking University Hospital in Beijing, only found a link to ED with carotenes. Although the reason for this remains unclear, they suggest a high intake of carotenes could cause damage to the endothelium – the inner lining of blood vessels. During sexual arousal, endothelial cells release nitric oxide, a chemical which starts the process that encourages blood flow to the penis, triggering an erection. Carotenes are also found in other orange-coloured vegetables such as sweet potato, butternut squash and pumpkin, and in fruits such as apricot and mango. The research team wrote in the Archives of Medical Science journal: 'Our findings suggest that higher carotene levels were significantly associated with increased risk of erectile dysfunction. 'This indicates that carotene levels may play a potential role in its development. Further studies are needed to explore the precise biological mechanisms by which carotene influences erectile function and whether diet changes could mitigate this.' There is no previously known link between carotenes and ED. It is estimated that one in five men in the UK suffer from the condition, but this increases to a third of those over 60 and more than half of men over 70. It can be linked to heart disease, obesity, Type 2 diabetes, low testosterone levels and prostate problems.
The Guardian
26-06-2025
- General
- The Guardian
How to turn the whole carrot, from leaf to root, into a Moroccan-spiced stew – recipe
Today's warming recipe makes a hero of the whole carrot from root to leaf, and sits somewhere between a roast and a stew. The lush green tops are turned into a punchy chermoula that is stirred into the sauce and used as a garnish. One image has stayed with me ever since a journey through a small Moroccan village near Taghazout, just west of Marrakech, all of 12 years ago. Bright orange carrots lay in vast heaps on contrasting blue tarpaulin spread across the ground. I was especially struck by how the vast majority of each pile was green with the feathery foliage that was still attached to the roots we love. The carrot is so often robbed of its crowning glory before it reaches the supermarket shelf, but when you find a bunch with those vibrant tops intact, you're getting two ingredients for the price of one. Those super-nutritious greens can be stirred into stews, tossed with other leaves, or blended into bright green sauces such as a pesto today's punchy chermoula, a piquant North African herb sauce that adds brightness and depth to this warming stew. Serves 4-6 For the spiced carrots 1 bunch carrots (about 600g), with foliage attached 650g new potatoes, halved 2 red or white onions, peeled and cut into thin wedges 4–5 tbsp extra-virgin olive oil Juice and finely grated zest of ½ organic unwaxed lemon 6 garlic cloves, peeled and lightly crushed 5 tsp ras el hanout, or your own blend featuring cinnamon, turmeric, cumin, coriander, paprika and/or ginger 2 x 400g tins chopped tomatoes 2 x 400g tins chickpeas, including their liquid (or 1 x 550g jar) 50g toasted chopped almonds, or walnuts or hazelnuts Cooked couscous, or barley or quinoa, to serve Yoghurt, to serve For the chermoula 2 tsp cumin seeds 2 tsp coriander seeds 1 tsp sweet paprika 1 tsp sea salt 2 garlic cloves, peeled 1 red chilli, diced, or 1–2 tsp cayenne pepper 60g carrot tops (stalks and leaves) Juice and finely grated zest of ½ organic unwaxed lemon, or 1 tbsp chopped preserved lemon 100ml extra-virgin olive oil Heat the oven to 190C (fan). Separate the carrot tops from the roots. Wash both thoroughly and set the tops aside for the chermoula. Put the carrots (about 450g), whole or halved if thick, 650g new potatoes and two red or white onions (cut into wedges) on a large tin. Drizzle with olive oil, cover with parchment and roast. After 35 minutes, remove the parchment and cook for another 15–25 minutes, until charred and tender. Mix in the lemon zest and juice (or the chopped preserved lemon), six lightly crushed garlic cloves and five teaspoons of ras el hanout (or your own blend) and roast for 10 more minutes. Stir in any leftover carrot tops (roughly chopped), the chopped tomatoes and the undrained chickpeas and roast for a final 15 minutes, until hot and bubbling. Meanwhile, make the chermoula: toast the cumin and coriander seeds in a dry pan, then grind to a powder. Add the paprika, sea salt, garlic and diced red chilli, pound to a rough paste, then smash in 60g chopped carrot tops. Mix in the lemon juice and zest and extra-virgin olive oil, then season to taste. Dot spoonfuls of chermoula on the carrots in the tray, scatter over the crushed nuts and a few extra sprigs of carrot tops, and serve with couscous and yoghurt on the side.
The Guardian
25-06-2025
- General
- The Guardian
How to turn the whole carrot, from leaf to root, into a Moroccan-spiced stew – recipe
Today's warming recipe makes a hero of the whole carrot from root to leaf, and sits somewhere between a roast and a stew. The lush green tops are turned into a punchy chermoula that is stirred into the sauce and used as a garnish. One image has stayed with me ever since a journey through a small Moroccan village near Taghazout, just west of Marrakech, all of 12 years ago. Bright orange carrots lay in vast heaps on contrasting blue tarpaulin spread across the ground. I was especially struck by how the vast majority of each pile was green with the feathery foliage that was still attached to the roots we love. The carrot is so often robbed of its crowning glory before it reaches the supermarket shelf, but when you find a bunch with those vibrant tops intact, you're getting two ingredients for the price of one. Those super-nutritious greens can be stirred into stews, tossed with other leaves, or blended into bright green sauces such as a pesto today's punchy chermoula, a piquant North African herb sauce that adds brightness and depth to this warming stew. Serves 4-6 For the spiced carrots 1 bunch carrots (about 600g), with foliage attached 650g new potatoes, halved 2 red or white onions, peeled and cut into thin wedges 4–5 tbsp extra-virgin olive oil Juice and finely grated zest of ½ organic unwaxed lemon 6 garlic cloves, peeled and lightly crushed 5 tsp ras el hanout, or your own blend featuring cinnamon, turmeric, cumin, coriander, paprika and/or ginger 2 x 400g tins chopped tomatoes 2 x 400g tins chickpeas, including their liquid (or 1 x 550g jar) 50g toasted chopped almonds, or walnuts or hazelnuts Cooked couscous, or barley or quinoa, to serve Yoghurt, to serve For the chermoula 2 tsp cumin seeds 2 tsp coriander seeds 1 tsp sweet paprika 1 tsp sea salt 2 garlic cloves, peeled 1 red chilli, diced, or 1–2 tsp cayenne pepper 60g carrot tops (stalks and leaves) Juice and finely grated zest of ½ organic unwaxed lemon, or 1 tbsp chopped preserved lemon 100ml extra-virgin olive oil Heat the oven to 190C (fan). Separate the carrot tops from the roots. Wash both thoroughly and set the tops aside for the chermoula. Put the carrots (about 450g), whole or halved if thick, 650g new potatoes and two red or white onions (cut into wedges) on a large tin. Drizzle with olive oil, cover with parchment and roast. After 35 minutes, remove the parchment and cook for another 15–25 minutes, until charred and tender. Mix in the lemon zest and juice (or the chopped preserved lemon), six lightly crushed garlic cloves and five teaspoons of ras el hanout (or your own blend) and roast for 10 more minutes. Stir in any leftover carrot tops (roughly chopped), the chopped tomatoes and the undrained chickpeas and roast for a final 15 minutes, until hot and bubbling. Meanwhile, make the chermoula: toast the cumin and coriander seeds in a dry pan, then grind to a powder. Add the paprika, sea salt, garlic and diced red chilli, pound to a rough paste, then smash in 60g chopped carrot tops. Mix in the lemon juice and zest and extra-virgin olive oil, then season to taste. Dot spoonfuls of chermoula on the carrots in the tray, scatter over the crushed nuts and a few extra sprigs of carrot tops, and serve with couscous and yoghurt on the side.
The Independent
22-06-2025
- Entertainment
- The Independent
David Beckham has Victoria in stitches over his wonky carrot
had wife Victoria in stitches at his wonky carrots as the newly knighted former professional footballer proudly showed off his vegetable patch. David posted a video update of his vegetable garden on Instagram on Saturday (21 June) saying, "not exactly what I expected but to be fair it had Lady Beckham laughing." He went on to say, Victoria, "sorry about my carrot." The former England captain and Manchester United midfielder was knighted in the King's Birthday Honours list on June 13.
Yahoo
22-06-2025
- Entertainment
- Yahoo
David and Victoria Beckham Share Hilarious Moment in Backyard Garden: 'Had Lady Beckham Laughing'
David Beckham is showing off his gardening skills in a hilarious Instagram video taken by his wife, Victoria Beckham The former soccer player shared footage of his family's sprawling gardens at their home in the Cotswolds in England Victoria teased that her husband's carrots were "embarrassing" in the sweet videoDavid Beckham is giving fans an adorable glimpse into his home life with wife Victoria Beckham — and showing off his gardening skills in the process. On Saturday, June 21, the former soccer player, 50, shared some footage on Instagram of his family's sprawling gardens at their home in the Cotswolds in England — and made Victoria, 51, laugh from behind the camera as he revealed the fruits (or rather, vegetables) of his labor. "I've been waiting for a while for this," David began the lighthearted video, digging through a wooden garden box. "A carrot." "OK, let's see it," Victoria said. "I really hope it's good," the Manchester FC alum continued, preparing to harvest a carrot. David then pulled his vegetable from the ground, revealing an unusually short carrot that had split into two ends. View this post on Instagram A post shared by David Beckham (@davidbeckham) The couple immediately began to crack up, as Victoria joked, "That's so disappointing." "Oh my god, that's embarrassing," she ribbed again, as David looked at his harvest. Alongside the video, the retired soccer star wrote in the caption: "Exciting day today in my veggie garden, CARROTS 🥕 but not exactly what I expected but to be fair it had Lady Beckham laughing 😆 @victoriabeckham sorry about my carrot 🥕." In a few other videos and photos shared on Victoria's Instagram page, the couple showed off David's other harvests, including some onions, zucchini (or "courgettes," as the British couple calls them), beans and more. Finally, the fashion designer shared a photo of her husband proudly standing in front of his garden, as the sun set behind him. David has posted frequently about his newfound passion for gardening and beekeeping in recent months. In a lighthearted video shared on his Instagram account in April, Victoria filmed her husband of 25 years as he knelt in the backyard of their home to pick some white radishes and began to joke with him. Never miss a story — sign up for to stay up-to-date on the best of what PEOPLE has to offer, from celebrity news to compelling human interest stories. "I think the radishes might be ready," David said, wearing a gray T-shirt, khaki shorts, nude-colored socks, white sneakers and an orange beanie. "You look nice," Victoria told her husband as he picked the vegetables. "I look nice? No, I look a state," he joked back. His wife was ready with the perfect quip: "You know you're married to a fashion icon, right?" Also on Saturday, David shared some birthday wishes for his friend Prince William — just days after he was named for knighthood by King Charles on June 13. The former athlete posted a pair of throwback photos on his Instagram Stories in honor of the Prince of Wales turning 43 on June 21. "Happy Birthday Prince William x," David wrote over a 2010 image of himself and William in Johannesburg, South Africa. David followed up the post with another "happy birthday" message, a red heart emoji and a fitting sticker of a British flag — all of which he paired with a photo of himself and William shaking hands at the EE BAFTA Film Awards in February 2024. Following the announcement of his knighthood last week, David shared a photo on Instagram from a lunch with his mother, who joined him in London during what he called their first meeting "since the news" on June 16. "Mum cried when she arrived, cried during lunch and cried when I was leaving x special moment for us all ❤️," David wrote alongside an Instagram selfie. Read the original article on People
