If we ate too many "Carrots", you would turn orange

"Carotene" is the red or yellow hydrocarbon pigment that gives carrots their characteristic cheery color, and also helps to brighten up egg yolks, sweet potatoes, and a variety of leafy vegetables. Intemperate carrot consumption will make the carotene build up in our bloodstream. Before we know it, our skin will take on a sickly yellow pallor, a grisly condition that superficially resembles jaundice.A London woman died from the disease in 1972, but she had to work at it.