Benefits Of Cucumber

What Is Cucumber?

Cucumber is a fruit from the Cucurbitaceae family. Scientifically known as Cucumis sativus, it belongs to the same family as zucchini, watermelon, pumpkin, and other types of summer squash. The plant where cucumber grows is a creeping vine that develops these cylindrical, edible fruits throughout the year.

You will find different varieties of cucumber grown in different regions, and they are usually eaten fresh or pickled. Cucumbers, typically eaten fresh, are called slicing cucumbers. Gherkin cucumbers are specially produced to make pickles. These are much smaller in size than the slicing ones. Slicing cucumbers are available throughout the year, but they are at their best between May and July.

About Cucumber

Cucumbers originated in India almost 10,000 years ago, but are now cultivated in many countries. Different varieties of cucumbers are traded in the international market and you will find them in abundance all year long.

In the ancient civilizations of Egypt, Greece, and Rome, the cucumber was very popular, and its uses were not limited to just being food. It was also praised for its beneficial effects on the skin. Louis XIV cherished cucumbers greatly and the process of cultivating them in greenhouses was invented during his time to make sure he was able to have a steady supply of the enjoyable fruit during any season. The American colonists also took this variety of crunchy and healthy squash to the United States.

It is still unknown when cucumbers began to be used for pickling, but researchers have speculated that the gherkin variety of cucumber was developed from a native African plant. Spain was one of the countries, during ancient times, that started pickling cucumbers since Roman emperors imported them from this Mediterranean country.

Features And Varieties Of Cucumbers

You are probably familiar with the phrase “cool as a cucumber”, which speaks directly to the soothing and cooling nature that cucumbers have when eaten. These fruits are grown mainly to be eaten fresh, and in India, you will often find sliced cucumbers being sold on sunny afternoons. They are usually cylindrical in shape and vary in length from about six to nine inches. However, the size of cucumbers varies according to a variety of cultivating factors as well.

The skin of the cucumbers can vary in color from green to white, and sometimes it may be smooth or ridged depending on the variety. Inside the cucumber skin, you will find pale green flesh that is thick yet aqueous and crispy at the same time. The interior core of cucumber has numerous, edible fleshy seeds.

Many cucumber varieties are also grown in greenhouses; they are seedless with thinner skin and a longer length, usually between 12 and 20 inches. Often known as “burpless”, this variety of cucumber is bought by a majority, since it is easier to digest than the other kinds of cucumbers.

Health Benefits Of Cucumbers

The health benefits of cucumber are not widely known in many cultures. The taste of fresh cucumber is somewhat bland in comparison to other squashes, but the thirst quenching and the cooling qualities of this squash are truly refreshing. Cucumber benefits range from preventing acidity to keeping skin well-toned.

Skin Care

Cucumber is rich in silica, which is an essential component that aids in developing strong and healthy connective tissues in the muscles, ligaments, tendons, cartilage, and bones. Doctors often recommend cucumber juice because of the silica content for a healthier and brighter skin. Cucumber’s high water content makes it naturally hydrating, and it is well known that moisture is the best friend to healthy skin, so why not acquire the hydration naturally! The extract of cucumbers is often used topically for treating various types of skin ailments like sunburn and swelling under the eyes. Ascorbic and caffeic acid are the two vital compounds in cucumbers that prevent water loss from the body. These are some of the reasons why cucumbers are applied topically for various skin problems. You will be quite surprised to know that this squash also promotes healthy hair growth and can treat skin ailments like psoriasis, eczema, and acne.

Prevent Constipation & Kidney Stones

Cucumbers are a perfect blend of both fiber and water. Therefore, they help to protect your body from constipationand kidney stones. Reports say that a majority of Americans prefer to have a cucumber rich salad regularly as it is a great way to increase the fiber intake. Cucumber is also a good source of vitamin C, silica, potassium, and magnesium; all of which have their own health benefits. These fruits have an extraordinary amount of water (about 96%) that is naturally purified, thus making the water content much higher in quality than ordinary water. Cucumber skin contains high levels of vitamin A, so you will gain more nutrition if you eat the entire thing.

Control Blood Pressure

The studies done at DASH (Dietary Approaches to Stop Hypertension) consisted of people consuming foods high in magnesium, potassium, and fiber. The results were clear; their blood pressure lowered to normal levels. The group eating a diet rich in these complexes along with the other foods on the diet like seafood, low-fat dairy items, lean meat, and poultry saw their blood pressure falling by 5.5 points (systolic) over 3.0 points (diastolic). Cucumber, therefore, regulates blood pressure and contributes to the proper structure of connective tissues in our body, including those in the muscles, bones, ligaments, cartilage, and tendons.

Manage Diabetes

Cucumbers have been used for diabetic patients for many years. They possess a hormone required by the beta cells during insulin production. The glycemic index (GI) of cucumbers is actually zero. The presence of carbohydrates and their result on the body is measured by the quantity of glycemic index (GI). Every food item contains essential nutrients in different percentages. The carbohydrates contribute to raising the glucose level, however, the ones present in the cucumber can be easily digested by diabetic patients. Thus, consumption of this cool fruit keeps the glucose level in check. Nowadays, most commercial stores have cucumber supplements as spiny sea cucumber extract powder, which is very effective in combating the effects of diabetes.

Maintain Overall Health

Cucumbers have excellent cleaning properties, and they actively remove accumulated waste and toxins from your body. These fruits are very good for optimizing urinary bladder, kidney, liver and pancreatic functions. Cucumber juice along with carrot juice is extremely effective for rheumatic conditions caused by excessive uric acid in the body. Drinking cucumber juice on a regular basis also helps cure gout and eczema. If you are having lung or stomach problems, be sure to add it to your diet. It also promotes muscle flexibility, while the magnesium content of cucumbers ensures proper blood circulation and relaxed nerves. Since cucumbers are rich in minerals, they even prevent splitting of the finger and toenails. Cucumbers often act as antioxidants when you consume them with barbecued and fried foods.

Other Benefits

Cucumber has high alkaline levels, thus regulating the body’s blood pH and neutralizing acidity. People with gastric issues should consume cucumbers frequently.

Cucumbers help normalize body temperature during summer. Cucumber juice is a diuretic, so it is able to prevent kidney stones too. It can also counter the effects of uric acid, which prevents inflammation from conditions like arthritis, asthma, and gout.

Cucumber FAQs

How to buy Cucumbers?

Cucumbers are very sensitive to heat, so try to select the ones which are displayed in the refrigerated cases in the stores. Look for firm ones and check if the color is bright medium green to dark green. Avoid the yellow, puffy cucumbers that have water-soaked areas or wrinkled tips. You will find fewer seeds in the thinner cucumbers.

How to store Cucumbers?

Storing cucumbers in the refrigerator will help retain their freshness for a longer time. If the entire fruit is not used in one meal, then wrap the remainder tightly in plastic or place it in a closed container so that it does not get dried out. Try to eat cucumbers within one or two days of buying them or else they will become limp, especially if kept for more than a week.

How to cut and eat Cucumbers?

Cucumbers can be cut into various shapes and sizes and can be sliced, diced or cut into sticks. Cucumber seeds are edible and very nutritious, but some people prefer not to eat them. You can cut them lengthwise and use the tip of a spoon to gently scoop the seeds accordingly.

Cucumbers are commonly used in a number of recipes. You can use half-inch thick cucumber slices and serve them with chopped vegetable salads. Cut the cucumbers into a dice shape, mix them with sugar snap peas, mint leaves, and pour rice wine vinaigrette into the mixture.

You can also make an excellent purée with cucumbers, tomatoes, green peppers, and onions. Add salt and pepper for some extra flavor. Cucumbers give a fresh taste to tuna fish or chicken salad preparations. They can be eaten alone in their sliced form or with sprinkled salt and pepper. No matter how you eat cucumbers, you are sure to get a whole lot of nutrition from these truly “cool” foods.

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Best Foods for a Baby's Brain

So much is going on in the first few months of a baby’s life, it’s no surprise that what a baby eats can have an effect on how important structures and connections in the brain develop. To help parents understand what babies need, the American Academy of Pediatrics (AAP) issued a set of recommendations for foods that ensure healthy brain development in babies’ first 1,000 days.

In the guidelines, just published in the journal Pediatrics, the AAP’s Committee on Nutrition say that certain nutrients, including protein, zinc, iron, folate, certain vitamins and polyunsaturated fatty acids are critical for healthy brain development. Diets lacking these nutrients can lead to lifelong issues in brain function, they note.

Dr. Sarah Jane Schwarzenberg, associate professor of pediatrics at the University of Minnesota Masonic Children’s Hospital and member of the AAP Committee on Nutrition, says that breast milk is recommended for newborns until they are about six months old. After that, she says, breast milk can’t provide the amount of iron and zinc that growing babies need, so breast milk should be supplemented with these nutrients if moms want to continue breastfeeding, or babies should be introduced to foods rich in them. Many baby foods are supplemented with zinc and iron, she says, but pureed meats are also a good natural source. Infant cereals are also enriched with these nutrients and could be good first foods for babies.

After breast milk, the best diet for babies is one that includes a variety of foods, including meats rich in proteins and fruits and vegetables that contain different vitamins and minerals.

“Infants are very vulnerable in the first few months of life to [nutrient] deficiencies,” says Schwarzenberg. “Their brains are developing at a rapid pace between one and two years, so we want pediatricians to be recommending a healthy spectrum of foods and not simply telling parents to give their babies certain foods. We want to make a positive statement about providing lean meats and fruits and vegetables, and also push back on the idea of superfoods.” No single food can provide babies with the variety of nutrients they need, she says.

Studies show that early nutrition is important for building a healthy brain. “If you miss the opportunity to meet developmental milestones during the first 1,000 days of life, then there’s not an opportunity to go back and revisit them,” says Schwarzenberg. Iron, for example, is critical for setting up memory circuits and processing speed in the brain that can’t necessarily be recreated later.

While it’s easier to feed babies their favorite foods, she says it’s important to make sure they’re eating a range of healthy foods. “We all have a tendency to pick one or two things the child likes and not stray too much from them,” says Schwarzenberg. “But if you are really looking to developing good brain health, then you really have to look at a variety of foods.”

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Foods to eat for a Sharper Brain

Brighten Up Your Plate

Colorful vegetables and fruits—such as leafy greens, peppers, beets, and berries—are high in carotenoids and anthocyanins, antioxidant pigments that provide their bright hues. “Antioxidants protect brain cell linings from the damage caused by free radicals, which are harmful molecules that cause inflammation and result from factors like a poor diet or smoking,” explains Janis Jibrin, RD, adjunct professor of nutrition at American University in Washington, D.C.

Greens (and beans) also deliver folate, which helps produce neurotransmitters, chemical messengers in the brain that are critical to thinking and mood.

Go Fish

Omega-3 fatty acids—DHA in particular—contribute to a healthy brain. “The brain’s membranes use these fats to improve cellular structure and brain signaling, which translates into better cognitive function,” says Vasanti Malik, ScD, a research scientist in the Department of Nutrition at the Harvard T.H. Chan School of Public Health. DHA also quells chronic inflammation that can harm brain cells and lead to cognitive decline.

Fish is the top source: Eating fatty fish (like salmon, sardines, mackerel, or trout) once a week can help slow cognitive decline and reduce Alzheimer’s risk, research suggests. You can also get omega-3s from walnuts, chia seeds, flaxseed, and hempseed.

Get Your Chocolate Fix

Cacao contains powerful flavonols, compounds that act as antioxidants and help preserve the brain’s stem cells. “Stem cells produce new brain cells,” says Dennis Steindler, PhD, director of the Neuroscience and Aging Lab at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, “and chronic inflammation or the beginnings of disease can damage these reparative cells and the other at-risk brain cells used for standard operating procedures, like memory and thinking.” Flavonols have also been shown to support the hippocampus, a part of the brain involved in memory and mood, notes Steindler. Stick to a square or two of dark chocolate daily.

Fuel Up with Whole Grains

The brain’s preferred fuel is glucose, which comes most readily from carbs. Without ample glucose, you may struggle with brain fog and difficulty focusing. While you want to avoid refined carbs, whole grains contain fiber and help keep your blood sugar on an even keel. (Sharp rises and falls in blood sugar can impair your cells’ ability to uptake glucose because of insulin resistance, explains Malik.)

Catch a Buzz

If you’re a coffee or tea drinker, keep sipping: Caffeine may help protect against age-related cognitive decline. “Studies have indicated that caffeine—for example, roughly 500 milligrams daily, the equivalent of about five cups of coffee—may help stave off memory issues in humans,” says Bruce Citron, PhD, a neuroscientist at Bay Pines VA Healthcare System and the USF Morsani College of Medicine in Florida. (Experts warn against taking caffeine supplements, which flood your body with a lot of caffeine all at once.)

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Changes that help me After giving birth

Confession: I’ve had digestion issues forever. Even when I was active in college, I had stomachaches and felt bloated all the time. Then I gained 70 pounds while pregnant in 2011, which didn’t help. I was eating for two (and then some) and craving foods I’d never even liked before, like fried chicken strips and mashed potatoes. Two months after giving birth—and still in a fast-food frenzy—I blacked out in a parking lot. The doctor told me I’d collapsed from dehydration, exhaustion, and sleep deprivation. It was clear to me that my weight wasn’t helping either. I needed a lifestyle change, and fast.

But first, exercise 

After my incident, it was six weeks before I could begin to exercise. When I got the OK in June of 2012, I went full throttle. Five days a week, at 5:30 a.m., I did at-home workouts I created with help from my husband. It took time, but the cardio, weights, and bodyweight moves helped me drop pounds. Replacing fried food with grilled options and tracking my calories were also key. By the next February, I was down to about 150 pounds, from a high of 230.

Hooked on veggies 

While I was thrilled with my new frame, I still didn’t feel 100 percent. My stomach bothered me, and I would break out in rashes. Then one night I watched the documentary Vegucated, which highlights animal treatment. Stunned by the cruelty, I ditched animal products. I didn’t make the change for my health, but going vegan did transform my body: My digestion and rashes improved, I shed five more pounds, my clothes fit better, and I felt more energized, too. It’s been almost two years since I went vegan, and I know I’ll never look back. Those fried chicken strips have nothing on the new me!

Get toned like Tabatha 

This veggie lover got strong thanks to these healthy strategies.

1. Repeat your eats: I try to eat the same meals almost every day: green smoothies and veggie burrito bowls. This way, I’m never scrambling to come up with something to eat—or resorting to fast food.

2. Get app happy: I’m obsessed with the quick and effective routines on the 7-Minute Workout app. Plus, it sends you reminders to wake up and work out, so you never have an excuse to miss a sweat session.

3. Re-create classics: My blog, The Sensible Vegan, is my passion project. It allows me to "vegucate" others and share my recipes, like tuna-less salad, peanut butter-chocolate energy bars, and "buttermilk" biscuits.

4. Snack smart: Eating every three hours helped keep me satisfied when I was trying to lose weight. And since I never felt deprived, I was less likely to overeat.

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What to eat If you are trying to lose weight, according to Nutritionist Career

Many of my clients tell me they eat pretty healthfully ... until dinnertime rolls around. Tired and famished, they put in a takeout order, then wolf down cheese and crackers until it arrives. Or they open a bottle of wine, which leads to a night of continuous nibbling in front of the TV. If you find yourself in a similar rut, there is a way to break the pattern: The trick to consistently eating a healthful, balanced dinner—especially one that supports your weight-loss goals—is to think about your evening meal in advance. Here are five easy options.

When you're in no mood to cook ...

Call you local Chinese restaurant and order a double portion of steamed vegetables with steamed shrimp, and a side of brown rice. Then, while you’re waiting for it, make your own sauce so you can skirt the sugar- and starch-laden version that typically comes with takeout. In a small bowl, stir together two tablespoons of unsweetened almond butter, a tablespoon of brown rice vinegar, and a teaspoon of honey. Add a half teaspoon each of fresh grated ginger and minced garlic, and one-eighth teaspoon of crushed red pepper. When your dinner arrives, toss the warm veggies and shrimp in the almond mixture to coat well, and serve over a half cup of brown rice.

If you need to snack first  ...

When you've already gone hours without food, it can be tough to wait to eat till dinner is ready. Try portioning out a quarter cup of almonds, and pop them in your mouth one at a time while you make a quick, simple soup.

In a medium saucepan over low heat, sauté a quarter cup of minced yellow onion in two tablespoons of low-sodium vegetable broth until onions are translucent. Add a half cup of additional broth, a cup of chopped kale, a teaspoon each of garlic and Italian seasoning, a one-eighth teaspoon each of sea salt and crushed red pepper, and a one-sixteenth teaspoon of black pepper.

Stir in one cup of chopped veggies of your choice, like sliced grape tomatoes and cauliflower florets. Bring to a brief boil, covered, and then reduce to a simmer, covered, stirring occasionally, for 10 minutes.

Add a portion of lean protein, like three ounces of extra-lean ground turkey or a half cup of white beans, and if desired, a teaspoon of fresh dill. Stir to heat through, and serve.

If you're into meal prepping ...

On Sunday whip up a veggie frittata you can reheat (or enjoy cold) during the week. Whisk a half dozen eggs, and then add a quarter cup of unsweetened almond milk, a half tablespoon of Dijon, a half teaspoon each of minced garlic and Italian seasoning, and an eighth teaspoon each of black pepper and sea salt. Set aside.

In a medium sauté pan over low heat, combine a tablespoon of EVOO, a cup of chopped kale or spinach, and a cup of chopped veggies of your choice, such as broccoli florets, onion, and bell pepper. Pour egg mixture into frittata pan. Evenly spoon in veggies, along with a cup of black beans. Bake in a preheated 350 F oven for 40-45 minutes.

If you prefer to graze throughout the evening ...

Try this combo you can eat at your leisure: Rinse three ounces of pre-cooked ready-to-eat frozen shrimp under cold water to thaw, and dip into a tablespoon of dairy-free pesto. Make a quick salad from baby spinach or chopped romaine, dressed with a combo of one tablespoon balsamic mixed with a teaspoon each of fresh lemon juice and Dijon mustard, and a half teaspoon of Italian seasoning. For dessert, reach for a cup of loose fruit you can eat one piece at a time with your hands (like grapes or berries) or use a fork to eat a cup of chopped fresh fruit, like kiwi, apple, or pear.

When you need dinner NOW ...

Mix three ounces of canned wild salmon with one teaspoon of Dijon mustard and two tablespoons of olive tapenade. Slice a bell pepper in half lengthwise, remove the seeds, and stuff with the salmon mixture. Dinner done!

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