When making the carrot salad, in the past I have always peeled the carrots. This is more or less a culinary habit - any cook worth their apron will tell you that the more bitter-tasting outer skin isn’t ideal for your recipes.
But my wife made the observation (which was obvious in retrospect) that on the rare occasions when we buy a bag of those peeled mini carrots, they go bad a lot faster than when we buy whole unpeeled carrots. Could that be because the highest concentration of antibiotic compounds are perhaps found within the outer skin of the carrot? If so, wouldn’t you want to include that in the salad where the whole point is to help sterilize the gut?
I would be curious if anyone has any evidence to back up my hunch, or if you have other reasons to peel or not to peel your carrots.
But my wife made the observation (which was obvious in retrospect) that on the rare occasions when we buy a bag of those peeled mini carrots, they go bad a lot faster than when we buy whole unpeeled carrots. Could that be because the highest concentration of antibiotic compounds are perhaps found within the outer skin of the carrot? If so, wouldn’t you want to include that in the salad where the whole point is to help sterilize the gut?
I would be curious if anyone has any evidence to back up my hunch, or if you have other reasons to peel or not to peel your carrots.