My daughter no longer has eczema and she stays eczema-free by limiting junk food and by eating plenty of vegetables. She can now eat whatever she likes but whenever her vegie intake diminishes, a small patch of eczema returns. Juicing helps to reduce acid in the body so I have promised to make fresh vegetable juice every day at around 7 a.m. for both the children and myself. We are flat-out busy in the mornings but it’s worth it. Today it’s carrot, celery, green apples (a Stage 2 fruit, added for sweetness) and purple carrots, which are rich in five types of anthocyanins.
Anthocyanins are potent antioxidants which are anti-inflammatory and help to protect against some types of cancers. Purple carrots also contain Falcarinol, which inhibits lipoxygenase enzyme activity (inflammatory leukotrienes, which are involved in eczema). While eating purple carrots alone may not prevent eczema, as a part of The Eczema Diet they can help to restore acid-alkaline balance and reduce inflammation. If you can’t find purple carrots at your local supermarket, add red cabbage or beetroot to your meals or pop them in the juicer.
One of the research articles on purple carrots:
http://lmcfood.dk/fileadmin/user_upload/FOOD/Dokumenter/Courses/Food_Medicine_Philosophy/2007_2008_course_lectures_materials/Purple_carrot_J._Agric._Food_Chem.___2008__56__3554-3560.pdf