• Complain

Bloomsbury Publishing - Super Food: Cucumber

Here you can read online Bloomsbury Publishing - Super Food: Cucumber full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2017, publisher: Bloomsbury Publishing, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

No cover

Super Food: Cucumber: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Super Food: Cucumber" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

A true superfood, the cucumber has amazing health benefits and has been around since Neolithic times. With a staggering 96% water content, eating cucumbers to maintain hydration and flush out toxins has been popular for centuries. But you can enjoy a slice in your G+T or make an crafty cellulite treatment.Super Food: Cucumber contains:Feature spreads - covering the history of cucumbers, health benefits, the iconic cucumber sandwich, New York pickles, grow your own plus handy household uses.Delicious food and drink recipes - from snacks, starters, mains and desserts to drinks. Enjoy a gin and cucumber cocktail with your strawberry and cucumber salad!Health and beauty recipes - try a cucumber cellulite treatment or a refreshing cucumber tonerFood is super! Theres all sorts of things you can do with fruit and veg - and not always what youd expect. Whether its cooking delicious dishes, looking after your teeth or making facepacks, theres all kinds of interesting, healthy uses for fruit and veg. Each book in the Super Foods series takes a look at one ingredient and shows a host of uses - both practical and delicious. The first books in the series are: Avocado, Cucumber, Pomegranate, Lemon, Beetroot and Coconut.

Bloomsbury Publishing: author's other books


Who wrote Super Food: Cucumber? Find out the surname, the name of the author of the book and a list of all author's works by series.

Super Food: Cucumber — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Super Food: Cucumber" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
C ONTENTS INTRODUCTION The prince enjoyed exc - photo 1
C ONTENTS INTRODUCTION The prince enjoyed exceptionally good health - photo 2C ONTENTSINTRODUCTION The prince enjoyed exceptionally good health even for a prince - photo 3INTRODUCTION The prince enjoyed exceptionally good health even for a prince - photo 4 INTRODUCTION The prince enjoyed exceptionally good health, even for a prince; and owing to his gymnastic exercises and the scrupulous care he took of himself he remained as fresh as a great, green, shiny Dutch cucumber. Leo Tolstoy, Anna Karenina
(18731877) HISTORY Millions of years ago in Asia a wild species of gourd flourished the - photo 5 HISTORY Millions of years ago in Asia a wild species of gourd flourished, the shared ancestor of both melons and cucumbers. It is believed the two strains diverged around 12 million years ago. Wild versions of cucumber were part of the diet of early man, and excavations at the Spirit Cave in Thailand have suggested that cucumbers were being eaten in the earliest Neolithic settlements. The forerunner of our modern cucumber (cucumis sativus ) is thought to have first been cultivated over 4,000 years ago in north-west India, and to have spread from there across the ancient world. The Israelites, fleeing with Moses, lamented in the Bible: O that we had meat to eat! We remember the fish we ate in Egypt for nothing, the cucumbers, the melon, the leeks, the onions and the garlic (Numbers 11 v 56). Ancient societies had discovered that pickling cucumbers in brine or vinegar was a good way to preserve them, and archaeological evidence shows that the Egyptians were pickling cucumbers they had imported from India. The ancients understood the nutritional value of pickled vegetables, and it is said that Cleopatra attributed her beauty to including them in her diet, while Julius Caesar fed them to his troops to keep them healthy.

The Romans were huge consumers of the cucumber, especially the emperor Tiberius, who had his slaves wheel huge barrows full of cucumbers around to keep them in the sun so he could enjoy them every day. The ancient Greeks enjoyed cucumbers too, although confusingly there was an archaic variety of melon which was cucumber-shaped and even tasted of cucumber. References in ancient texts to sikyon could therefore refer to melons as much as to cucumber. Given the shared ancestor of melons and cucumbers this lack of distinction is perhaps not surprising. By medieval times cucumbers were being eaten across Europe and in the 9th - photo 6 By medieval times cucumbers were being eaten across Europe and in the 9th century appear on a list of required plants for the gardens of the Emperor Charlemagne in Aquitaine. Their popularity was greater in eastern Europe at this time and from the 10th century the Slavic population enjoyed cucumbers as a central part of their diet, especially in their pickled form.

Christopher Columbus bought the cucumber to the New World at the end of the 15th century, planting supplies in Haiti for pickling to ensure nutrition on board his ships. The cucumber was popular with settlers, and through the process of trading goods the native American tribes were introduced to it and began to include it in the crops they grew. The popularity of the cucumber has risen and fallen over the centuries, as there were times when people felt uneasy at the thought of eating uncooked vegetables. In England in the 1600s the cucumber was regarded with suspicion, and given the nickname cowcumber some said because it was only fit for cows, although it is probably just a pronunciation variation. At one point it was even regarded with dread, and a 16th century proverb held that raw cucumber makes the churchyards prosperous. For a few centuries the cucumber fell from grace and it is thought that it only began to be eaten again in England in the reign of Henry VIII because it was enjoyed by Catherine of Aragon.

The original version of the cucumber was nothing like the long green cucumber of today. A copperplate image from the late 18th century shows a plant with small bean-shaped fruits. The cucumber was bred into the common form over centuries and there are now two main types that we use slicing and pickling. Some varieties of slicing cucumber are called burpless (so-called because it was believed cucumbers could give you gas!). The cucumber is now firmly established as an everyday part of our modern diet and, as its health benefits are understood more fully, is set to stay. HEALTH BENEFITS The unassuming cucumber packs a powerful punch when it comes - photo 7 HEALTH BENEFITS The unassuming cucumber packs a powerful punch when it comes to health benefits.

With a staggering 96% water content, eating cucumbers to maintain hydration and flush out toxins has been popular for centuries, but the list of other, more impactful health benefits is truly impressive. Cucumbers have incredible benefits for digestion. Although they contain virtually no calories, they do contain soluble fibre, which helps you feel full for longer. They also contain insoluble fibre, which is essential to good bowel health, and studies have shown that they also limit the bodys ability to produce uric acid thereby reducing the risk of kidney stones. Cucumbers are a great source of potassium and magnesium, which help with regulating blood pressure and combating stress. They contain a hormone that helps produce insulin and are therefore a good food for diabetics. Eating cucumbers may also help reduce cholesterol thanks to high levels of sterols.

They are also loaded with antioxidants including Vitamin C and beta-carotene, and polyphenols called lignans, which help fight cancer and heart disease. The skin and seeds of the cucumber contain the highest levels of Vitamin C. Their antioxidant properties also help inhibit inflammatory substances in the body and reduce pain. Studies have demonstrated that cancer cell development can be inhibited by components in cucumbers called curcurbitacins. Curcurbitacins, which are found in other members of the gourd family, can be toxic if eaten in great quantities, and can give a slightly bitter taste to cucumbers. This is a defence mechanism of the plant against insects and herbivores.

In cultivated cucumbers the bitterness can be tackled by various methods during the growing process. Cucumbers contain fisetin which helps with brain health by protecting nerve - photo 8 Cucumbers contain fisetin which helps with brain health by protecting nerve cells from the ageing process, thus fighting memory loss in conditions such as Alzheimers. They also contain silica, an essential component of healthy tissue, which is great for skin and joints, and Vitamin K, which is essential for bone health and calcium absorption. The Vitamin C in cucumbers also protects skin against UV rays, thus preventing wrinkles and other signs of ageing. The cucumber an immediate and easy source of nutrition and hydration should be included in our diet every day! CONVERSION CHART
FOR COMMON MEASUREMENTS
LIQUIDS 15 ml ...................................... 1 fl oz 50 ml .................................... 2 fl oz 75 ml ..................................... 3 fl oz 100 ml ................................... 3 fl oz 125 ml ................................... 4 fl oz 150 ml ................................... pint 175 ml ................................... 6 fl oz 200 ml .................................. 7 fl oz 250 ml .................................. 8 fl oz 275 ml .................................. 9 fl oz 300 ml .................................. pint 325 ml .................................. 11 fl oz 350 ml .................................. 12 fl oz 375 ml .................................. 13 fl oz 400 ml .................................. 14 fl oz 450 ml .................................. pint 475 ml .................................. 16 fl oz 500 ml .................................. 17 fl oz 575 ml .................................. 18 fl oz 600 ml .................................. 1 pint 750 ml .................................. 1 pints 900 ml .................................. 1 pints 1 litre ...................................... 1 pints 1.2 litres ................................. 2 pints 1.5 litres ................................ 2 pints 1.8 litres ................................ 3 pints 2 litres .................................. 3 pints 2.5 litres ............................... 4 pints 3.6 litres ............................... 6 pints

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «Super Food: Cucumber»

Look at similar books to Super Food: Cucumber. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «Super Food: Cucumber»

Discussion, reviews of the book Super Food: Cucumber and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.