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7 Compelling Health Benefits to Eating Cucumber

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The benefits Cucumbers  are abundant and in case you’re not eating cucumbers every day, these 7 reasons will have you re-assessing your eating regimen decisions.

From cucumber water to sliced cucumber salad, you’ll be tossing these flavorful green plants into everything after you’re familiar with their incredible health advantages.

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Health advantages of Cucumber

1. Super Hydration

Cucumbers are 90% water! That is fundamentally like drinking a glass of water with 10% of positively tasteful flavors.

2. Keeps You Minty Fresh

We should maybe say cucumber-fresh, instead of minty fresh, in light of the fact that all it takes is one bite of cucumber to dispose of terrible breath. Let the cucumber stay on your tongue for only a few seconds, and it will instantly free your mouth of odor — causing bacteria.

3. Battles Cancer

Cucumbers contain 3 noteworthy lignans – lariciresinol, pinoresinol, and secoisolariciresino – that have a long history of examination in reducing breast cancer, ovarian cancer, prostate cancer, and so on.

4.Vitamins and Vitamins and Vitamins

You couldn’t stuff any more vital vitamins into a cucumber. With vitamins A, B, and C, the cucumber will leave your immune system healthy, your vitality high, and your skin sparkling.

5. Diabetics, Rejoice!

Cucumbers contain an uncommon hormone that pancreas cells depend on to deliver insulin.

6. Brain Protection

Fisetin is a mitigating flavonol that you can discover in – you got it – cucumbers. It’s super sound for the brain as it can enhance your memory and avert cognitive decline. In an exploration on mice with Alzheimer’s infection, fisetin was found to counteract progressive memory and learning impairments, too.

7. A Dieter’s Dream

Do you keep in mind the part about cucumbers being 90% water? You couldn’t request a better snack while on an eating regimen and attempting to get thinner! Super low in calories and high in fiber, your digestive system will be asking for more.

A little secret: the high fiber content also helps with constipation.

Food & Cuisine

UN FAO: Food prices jump in January.

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Food prices rose in January, and has become stronger for vegetable oils and sugar, the United Nations food agency said on Thursday.

The Food and Agriculture Organisation’s food price index, which measures monthly changes for a basket of cereals, oilseeds, dairy products, meat and sugar, averaged 164.8 points last month against 161.8 in December.

In spite of the rise, the index was still 2.2 per cent below its January 2018 level.



The FAO dairy price index jumped 7.2 per cent from December’s value, ending seven months of declines.

FAO said limited export supplies from Europe, caused by strong internal demand, was the main driving force behind the increase.

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FAO’s vegetable oil price index rose 4.3 per cent from the previous month, while its sugar index rose 1.3 per cent and its cereal index made marginal gains on December.

The meat price index was largely unchanged.

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FAO lifted its latest world cereal production forecast for 2018 to 2.611 billion tonnes, slightly higher than the December reading, reflecting upward revisions for maize, wheat and rice.

“Much of the projected growth is associated with expected increases in Europe, where beneficial weather has so far shored up yield prospects while also sowings are forecast to expand, largely driven by attractive prices,” FAO said.

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Food & Cuisine

Cells that could prevent obesity, diabetes, hypertension found by American scientists.

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An American scientists has discovered a group of cells in the small intestine that slows down metabolism and increase fat accumulation.

The study published on Wednesday in the journal Nature  may lend a clue to prevent and treat obesity, diabetes and hypertension.



Researchers from Massachusetts General Hospital in the US found that mice lacking those cells called intraepithelial T lymphocytes or natural IELs could burn fat and sugar without gaining weight.

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When those cells are present, they suppress a hormone that speeds up metabolism and conserves more energy it gets from food.

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Such a mechanism used to be an evolutionary advantage when food was scarce in ancient time, but “with the food so abundant,this energy-saving mechanism can backfire and lead to unhealthy outcomes,” said the paper’s lead researcher Filip Swirski from Massachusetts General Hospital.

Swirski’s study can eventually contribute to cardiovascular disease and other metabolic ailments.

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