Categories
Positive thinking

Home Returning

Open Heart
Spiritual teachers have always pointed to the heart as the seat of consciousness, and recently Western science has found evidence to support this realization. It turns out that the heart has its own central nervous system and is not simply under the rule of the brain as formerly believed. Anyone who has taken the time to explore the heart knows this and, more important, has realized that the heart is the source of our connection to a consciousness greater than the ego. Approaching life with an open heart means that we have opened the door to this greater consciousness, taking up residence alongside it in the seat of our soul. Fortunately, at this time there is a lot of support for this shift energetically as well as practically. To some degree, approaching life with an open heart is as simple as shifting your attention onto your heart.

Eventually you will be able do this any time, any place, but at first it may help to try it in a quiet place where you won’t be disturbed. Simply sit with your eyes closed and draw your breath into your heart. As your breath expands your chest cavity, your heart expands and opens. You may feel tenderness or sadness in your heart, and you may also feel relief. Any emotions that arise can be effectively witnessed and healed through the meditation process, which benefits both your physical heart and your energetic heart. The more you practice, the more you will find your heart opening to your own presence and to all the situations your life brings.

When we open our hearts, they may feel tender and vulnerable, which simply means that they need our loving attention as we cleanse and heal them of past hurts and blockages. This process asks us to practice some of the heart’s greatest lessons-patience, compassion, and unconditional love. On the other hand, we may take up residence as effortlessly as a bird returns to its nest. Either way, approaching life with an open heart simply means returning to our true home.

Source:Daily Om

Categories
Featured Healthy Tips

3 Steps to A Good Night’s Rest

Sleep well tonight with these important tips.

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If you can only do three things, do these to get a good night’s sleep, says Helene A. Emsellem, M.D., director of the Center for Sleep & Wake Disorders in Chevy Chase, Maryland, and an associate clinical professor of neurology at George Washington University Medical Center in Washington, D.C.

1. Allow one hour before bedtime for a relaxing activity. Watching the news or answering e-mails does not count! Better choices are reading or listening to soft music. As for sex…well, some people say it just wakes them up and they have trouble sleeping afterward. So factor this into the timing of your bedtime routine.

2. If your mind is relaxed but your body is tense, do some low-intensity stretches and exercises to relax your muscles, especially those in your upper body, neck, and shoulders.
Before you get into bed, use light weights (3 to 5 pounds for women, 5 to 10 pounds for men) to calmly exercise these muscles. Do one set of 8 to 10 repetitions of a basic exercise for each upper body muscle. We call this “automassage.”

3. Allow at least three hours between dinner and bedtime. The brain does not sleep well on a full stomach. If you know that you have a busy day planned the following day, have your big meal at lunchtime and a lighter meal as early as possible in the evening. If you find you are still hungry before bedtime, try one of the many protein-enriched power bars (without chocolate) for your bedtime snack.

If you’re tired of feeling like you’re not at your best or like you’re not getting the sleep you need, then it’s time to take action! Sign-up for the National Sleep Foundation’s Sleep Challenge today!

From:Stealth Health.

Categories
Ailmemts & Remedies

Pneumonia

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Pneumonia is an inflammation of the lungs, usually caused by an infection of the lung tissue by one of many different microorganisms (germs). It is very common in the UK – it affects around 1 in every 100 people each year. Babies and people over 65 most commonly get pneumonia and most infections occur in the autumn or winter.

 

Most types of pneumonia can usually be treated effectively with antibiotics. However it can also be a serious illness, especially for people who are elderly and frail or already ill.


Types of pneumonia

Pneumonia is often divided into two main categories (‘community-acquired pneumonia’ and ‘hospital-acquired pneumonia’) depending on whether you were infected while living at home (in the community) or while staying in hospital.

There are different types of pneumonia within these categories caused by various infections, which are described below.

Typical pneumonia
There are a range of bacteria that may cause an infection leading to ‘typical pneumonia’ including Streptococcus pneumoniae which causes pneumococcal pneumonia. This is the most common cause of pneumonia.

Viruses can also be a source of infection including influenza – or flu.

An infection with a bacterium and a virus can occur at the same time. A Streptococcus pneumoniae infection is usually ‘secondary’ to a person having flu for example. This is known as a ‘secondary infection‘ and can slow down recovery significantly.

Atypical pneumonia
Less commonly, microorganisms can cause other forms of pneumonia. These illnesses are classed as “atypical pneumonia” and include:

Legionnaire’s disease (caused by a bacterium)
SARS – severe acute respiratory syndrome (caused by a virus)
Weakened immune system
People with a weakened immune system (such as people with AIDS or those that have had an organ transplant and are taking immunosuppressant drugs) may get additional pneumonia-causing infections.

These include an infection with the fungus-like organism Pneumocystis carinii. This infection is rarely the cause of pneumonia in people who have a fully-functioning immune system.

Aspiration pneumonia
Pneumonia can also be caused by inhaling substances, such as caustic chemicals, food or vomit into the lungs. This is known as “aspiration” pneumonia and is not infectious.

Symptoms:
The first symptom that you will spot in pneumonia the pulse is rapid, and breathing becomes shallow and painful. On a longer duration of pneumonia, you may complain of shortness of breath and chest pain. This happens because the oxygen is not able to reach the blood properly due to inflamed lungs.

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Pneumonia is usually difficult to spot. Many people mimic a cold or the flu with pneumonia, so get panic very soon that they are suffering from a serious condition. The signs and symptoms of pneumonia varies largely depending on the age of child and the cause of his infection. Only your doctor can provide you complete information about the signs and symptoms with adequate diagnosis.

The person suffering from pneumonia may experience:

a cough that produces greenish or yellow sputum.
a very high fever, which may be accompanied by shaking chills.
rapid breathing.
chest pain.
a sharp or stabbing pain.
experience headaches.
exhaustion.
vomiting.
develop sweaty and clammy skin.
wheezing.
loss of appetite (in older children) or poor feeding (in infants).
Other symptoms may include:
Loss of appetite.
Excessive Fatigue.
Blueness of the skin.
Nausea.
Person may experience joint pains and muscle aches.
Infants with pneumonia may have many of the symptoms above, but in many cases, they are simply sleepy or have decreased appetite. In serious cases, children may develop bluish or gray color of the lips and fingernails.

Your symptoms will depend on how much of your lung is affected and the type of infection that you have. Symptoms may come on quite suddenly and include:
in the beginning, a dry cough, which progresses to be a cough with phlegm that is often green/yellow or rust-coloured and may be smelly
breathlessness
pain in the side of your chest that can make breathing and coughing uncomfortable
fever
Complications
Complications are more common in older people and may include:
a build up of fluid around the lungs called a pleural effusion
breathing difficulties, which will need treatment in hospital
spread of the infection to your blood, called septicaemia or “blood poisoning” – this can be very dangerous

Causes:
The main cause of pneumonia is the infection of the lung tissue by one of many different microorganisms including bacteria, viruses, fungi and some parasites. These may be present in the body for some time before causing illness.

You may get pneumonia from the germs present in food, liquids and chemicals. In some cases, it is caused by breathing in small droplets containing the organisms that cause pneumonia. These organisms come into air from an infected person, when the person coughs or sneezes. In other cases, pneumonia is caused when bacteria or viruses that are usually present in the mouth, throat, or nose inadvertently enter the lung.

Though, pneumonia can be caused to anyone at any age, but very young and very old people are the most susceptible to pneumonia. Pneumonia very easily develops after an illness such as flu or cold.

How do you get pneumonia?

The microorganisms (germs) that cause pneumonia may be present in your body for some time before causing illness. Or, they may also be spread between people through droplets in the air. Coughing and sneezing create droplets.

There are a number of factors that affect your body’s ability to fight off infection and put you more at risk of developing pneumonia.They include:
being in poor health
age – the very young and old (over 65) are most susceptible to pneumonia
smoking (as smoking damages your lungs which makes it easier to get an infection)
heavy drinking
heart disease
having a lung disease, such as asthma or chronic obstructive pulmonary disease (COPD)
a low immunity to infection – if you have an illness such as AIDS or are having some types of chemotherapy for example.
Hospital-acquired pneumonia
People in hospital are vulnerable to pneumonia for a number of reasons. These include:

having a weakened immune system, which increases your risk of getting pneumonia
a reduced cough reflex following surgery or severe illness – a cough reflex is the body’s way of clearing things out of the airways that may irritate them, an automatic reaction that defends the body against infections
the types of bacteria responsible for pneumonia caught in hospital, which tend to be different from those that cause community-acquired pneumonia – they may also be resistant to the standard antibiotics (such as resistant strains of the bacterium Staphylococcus aureus)
Diagnosis
Your doctor will examine you and ask you about your symptoms. He or she will tap on your chest and listen to how your breath sounds with a stethoscope.

Your doctor may suggest that you have an X-ray to determine the location and extent of the infection.An important test for detecting pneumonia in unclear situations is a chest x-ray. Chest x-rays can reveal areas of opacity (seen as white) which represent consolidation. Pneumonia is not always seen on x-rays, either because the disease is only in its initial stages, or because it involves a part of the lung not easily seen by x-ray. In some cases, chest CT (computed tomography) can reveal pneumonia that is not seen on chest x-ray. X-rays can be misleading, because other problems, like lung scarring and congestive heart failure, can mimic pneumonia on x-ray. Chest x-rays are also used to evaluate for complications of pneumonia.

If an individual is not getting better with antibiotics, or if the health care provider has concerns about the diagnosis, a culture of the person’s sputum may be requested. Sputum cultures generally take at least two to three days, so they are mainly used to confirm that the infection is sensitive to an antibiotic that has already been started. A blood sample may similarly be cultured to look for infection in the blood (blood culture). Any bacteria identified are then tested to see which antibiotics will be most effective.

Your doctor may take a sample of blood or phlegm for testing. The sample will be sent to a laboratory for examination to find out what type of infection you haveA complete blood count may show a high white blood cell count, indicating the presence of an infection or inflammation. In some people with immune system problems, the white blood cell count may appear deceptively normal. Blood tests may be used to evaluate kidney function (important when prescribing certain antibiotics) or to look for low blood sodium. Low blood sodium in pneumonia is thought to be due to extra anti-diuretic hormone produced when the lungs are diseased (SIADH). Specific blood serology tests for other bacteria (Mycoplasma, Legionella and Chlamydophila) and a urine test for Legionella antigen are available. Respiratory secretions can also be tested for the presence of viruses such as influenza, respiratory syncytial virus, and adenovirus.
This will help your doctor to decide how to treat you.

Modern Treatment
If you have pneumonia you should drink plenty of fluids. If you have pain you should take painkillers that you would normally take for a headache.

Drug treatments
If you have community-acquired pneumonia, your doctor will prescribe you antibiotics immediately, often prior to tests on the phlegm sample. Antibiotics treat pneumonia caused by bacteria. Antibiotics are usually given straight away as bacterial infections are the most common cause of pneumonia and antibiotics are generally very effective. It is usually safe to assume that the infection will respond to standard antibiotics such as amoxicillin. Generally for chest infections you should take antibiotics for about seven days and you must complete the full course.

If you have a weakened immune system you may be offered a long-term, daily dose of preventive antibiotics.

If test results show that you have pneumonia caused by a virus, antibiotics will not work and your body will need to fight the infection on its own. It may therefore take longer to recover. However, if you have an infection caused by the chickenpox or herpes viruses, you may be prescribed antiviral drugs if the infection was caught early. You may also need antibiotics if you have a secondary bacterial infection.

If you have fungal pneumonia, you may be given antifungal drugs that you can take as tablets or you may need to take them intravenously.

You should get better at home without needing to go for hospital treatment. Provided you do not have any complications, your symptoms should begin to improve quickly with treatment and generally pneumonia should not cause any long-term damage to your lungs. If you are given drug treatments, let your doctor know if your symptoms do not improve after two days.

Hospital treatment
If you are very ill or your symptoms do not improve after drug treatment, you may need hospital treatment. This is especially important for very young and old people.

The appropriate drug therapy, as well as fluids, will be given to you through a vein (intravenously). To help you breathe, you may be given extra oxygen through a face mask.


Ayurvedic, Herbal and Home Remedies for The Treatment Of Pneumonia

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Prevention
Stopping smoking and only drinking in moderation can reduce your risk of many illnesses, including pneumonia.

You may click &  read  :  Kill The Calf

Vaccines
There are immunisations for some infections that can cause pneumonia.

A pneumococcal vaccine can prevent pneumonia caused by Streptococcus pneumoniae infection. There are two pneumococcal vaccines, brand names Pneumovax II and Prevenar. Both of these vaccines are given by injection. This vaccine is recommended to anyone with lung or heart problems and most people only need to have it once. The government plans to introduce this vaccine to the childhood immunisation programme later in 2006 and it is already available to people over 65.

A Haemophilus influenzae type B vaccine (“Hib” vaccine) can prevent you getting flu. This annual vaccination is now given routinely to babies and everybody over age 65, and those with long-term lung, heart or kidney diseases, or with a weakened immune system. You can get vaccinated at your local GP surgery each autumn. Alternatively, they are available from private.

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.

Help taken from: hcd2.bupa.co.uk, ayurvedic-medicines.org and en.wikipedia.org

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Categories
Meditation Yoga

Scour Your Arteries With Meditation

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Enter the right state of mind and reduce plaque levels!

Learning to meditate could actually help your body clean out its arteries, according to a study published in Stroke, a journal of the American Heart Association.

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The researchers assigned 60 African American men and women with high blood pressure to either a transcendental meditation (TM) program or a control group. The TM group practiced meditation 20 minutes twice a day. After seven months researchers found that the people in this group lowered their plaque levels (measured by carotid intima-media thickness, or IMT, which reflects the level of fatty substances deposited on the artery walls), reducing their overall heart attack risk up to 11 percent and their stroke risk up to 15 percent. The other group had no reduction; in fact, their plaque levels increased.

“Cardiovascular disease is associated with psychological stress,” explained Amparo Castillo-Richmond, M.D., the study’s lead author. “Previous research has found that the TM program decreases coronary heart disease risk factors, including hypertension, oxidized lipids, stress hormones, and psychological stress.” Moreover, according to the researchers, the state of “restful alertness” brought on by meditation may trigger the body’s self-repair mechanisms.

A later study found that when it comes to reducing atherosclerosis, the overall effectiveness of a program that involved meditation and yoga along with a high-fiber, low-fat diet, aerobic exercise, and antioxidant supplements was even greater than in studies involving cholesterol-lowering drugs.

From: Cut Your Cholesterol

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Categories
Fruits & Vegetables Herbs & Plants

Cucumber

Image via Wikipedia:Cucumis sa[amazon_link asins=’B00HK4PETG,B00E52DDJO’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’b5eaabcd-f590-11e6-aff5-bf1ebdc492ed’]

Botanical Name :Cucumis sativa
Family: Cucurbitaceae
Genus:     Cucumis
Species: C. sativus
Kingdom: Plantae
Order:     Cucurbitales

Other Names:
Burmese: Thakhwa.
Danish: Agurk
Dutch: Komkommer
English: Cucumber, Cultivated cucumber
Finnish: Kurkku
French: Concombre
German: Gurke
Italian: Cetriolo
Hindi: Kheera (khira), Kakri, Kakdi, Tihu.

FAMILY CHARACTERISTICS .
The cucurbit family includes species such as the gourd, watermelons, cantaloupes, squash and pumpkins. Cucurbits are known as the vine crops due to their growth, habit, and culture. Most plants in this species have a spreading growth habit with tendrils at the leaf axils. These plants are warm season, tender annuals, that require hot weather to develop fruit.


Other family members include:

Benincasa hispida L.; Uax Gourd
Citrullus lunatus (Thung.) Mansf .; Watermelon
Citrullus lunatus var. citroides (Bailey) Mansf.; Citron, Preserving Melon
Cucumis anguria L.; West Indian Gherkin
Cucumis melo L. (Chito group); Mango Melon, Garden Lemon
Cucumis melo L. (Conomon group); Melon, Oriental Pickling Melon
Cucumis melo L. (Flexuosus group); Armonian Cucumber, Japanese Cucumber, Uri
Cucumis melo L. (Inodorus group); Melon, Muskmelon, Winter Melon
Cucumis melo L. (Reticulatus group); Melon, Muskmelon, Cantaloupe
Cucurbita maxima Dutch.; Winter Squash, Pumpkin
Cucurbita mixta Pang.; Pumpkin
Cucurbita moschata Poir.; Winter Squash, Pumpkin
Cucurbita pepo L.; Winter Squash, Marrow, Summer Squash, Pumpkin
Lagenaria siceraria (Mol.) Standl.; Bottle Gourd
Luffa acutangula Roxb.; Angled Loofah
Luffa cylindrica Roem.; Smooth Loofah
Momordica charantia L.; Bitter Gourd, Balsam Pear
Sechium edile S.W.; Chayote
Telfairia spp.; Oyster Nut
Trichosanthes anquina L.; Snake Gourd

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History
The cucumber has been cultivated for at least 3,000 years in Western Asia, and was probably introduced to other parts of Europe by the Romans. Records of cucumber cultivation appear in France in the 9th Century, England in the 14th Century, and in North America by the mid-16th Century.

The cucumber was mentioned in the Bible, and was being grown in North Africa, Italy, Greece, Asia Minor, and other areas at the beginning of the Christian era. In England the crop was first introduced in the 1300s, but not cultivated until 250 years later. Columbus planted seeds in Haiti, and by 1539 cucumbers were grown in Florida by the natives, reaching Virginia by 1584. Today cucumbers are grown all over the world for pickling (picklers) and fresh markets (slicers). Cucumbers grown in greenhouses have traditionally been grown near cities, mostly in the northeastern U.S. The southwest has become an ideal place for greenhouse cucumber production because of high light intensities there.
Cucumis sativus Common slicing and pickling cucumber. They are the same species, used differently, yet the flavor and texture are very similar.
Cucumis anguria are the Gherkin type that originated from West India

Botany
The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit.

CLICK & SEE PICTURES OF CUCUMBER PLANT

The fruit is roughly cylindrical, elongated, with tapered ends, and may be as large as 60 cm long and 10 cm in diameter. Cucumbers grown to be eaten fresh (called slicers) and those intended for pickling (called picklers) are similar.

Varieties
English cucumbers can grow as long as 2 feet. They are nearly seedless and are sometimes marketed as “Burpless,” as the seeds give some people gas.
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Japanese cucumbers (kyūri) are mild, slender, deep green, and have a bumpy, ridged skin. They can be used for slicing, salads, pickling, etc., and are available year-round.
Mediterranean cucumbers are small, smooth-skinned and mild. Like the English cucumber, Mediterranean cucumbers are nearly seedless.
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Slicers grown commercially for the North American market are generally longer, smoother, more uniform in color, and have a tougher skin. Slicers in other countries are smaller and have a thinner, more delicate skin.In North America the term “wild cucumber” refers to manroot.

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Cucumbers are fruit
Having an enclosed seed and developing from a flower, cucumbers are scientifically classified as a fruit. Much like tomatoes and squash, however, their sour-bitter flavor contributes to cucumbers being perceived, prepared and eaten as vegetables, despite the scientific classification.

As a food
The fruit is commonly harvested while still green, though generally after the fruits outgrow their spines. They are eaten as a vegetable, either raw, cooked, or made into pickled cucumbers. Although less nutritious than most fruit, the fresh cucumber is still a source of vitamin C, vitamin K, and potassium, also providing dietary fiber, vitamin A, vitamin B6, thiamin, folate, pantothenic acid, magnesium, phosphorus, copper, and manganese. Cucumbers are used in the decorative food art, garde manger.

Pickling
Main article: Pickled cucumber
Some people think cucumbers taste better pickled. Cucumbers can be pickled for flavour and longer shelf life. As compared to eating cucumbers, pickling cucumbers tend to be shorter, thicker, less regularly-shaped, and have bumpy skin with tiny white- or black-dotted spines. They are never waxed. Color can vary from creamy yellow to pale or dark green. Pickling cucumbers are sometimes sold fresh as “Kirby” or “Liberty” cucumbers. The pickling process removes or degrades much of the nutrient content, especially that of vitamin C. Pickled cucumbers are soaked in vinegar or brine or a combination, often along with various spices.

Parts Used
The edible parts are fruits, seeds and leaves.

Cucumbers grown for pickling (picklers) and those grown for fresh market (slicers) are the same species. Fruit of fresh market cucumbers are longer, smooth rather than bumpy, have a more uniform green skin color and a tougher, glossier skin than fruit of picklers.

Chemical constituents
The dietary value of Cucumber is negligible, there being upwards of 96 per cent water in its composition. The oil in the cucumber contains 22.3% linoleic acid, 58.5% oleic acid, 6.8% palmitic acid and 3.7% stearic acid.

The fresh cucumber is a very good source of vitamin C, vitamin K, and potassium. It also contains vitamin A, vitamin B6, thiamin, folate, pantothenic acid, magnesium, phosphorus, potassium, copper, and manganese.

Nutritional Value of cucumber:

Calories……………….39……….% Calories from Fat……………7.8
Total Fat (g)…………0.4………..% Calories from Carbohydrates….73.8
Saturated Fat (g)……..0.1………..% Calories from Protein……….18.5
Monounsaturated Fat (g)..0.0………..% Refuse……………………..3.0
Polyunsaturated Fat (g)..0.2………….Vitamin C (mg)……………..16
Cholesterol (mg)………0……………Vitamin A (i.u.)…………..647
Carbohydrate (g)………8.3………….Vitamin B6 (mg)……………..0.13
Dietary Fiber (g)……..2.4………….Vitamin B12 (mcg)……………0
Protein (g)…………..2.1………….Thiamin B1 (mg)……………..0.07
Sodium (mg)…………..6……………Riboflavin B2 (mg)…………..0.07
Potassium (mg)………433……………Folacin (mcg)………………39.1
Calcium (mg)…………42……………Niacin (mg)…………………0.7
Iron (mg)…………….0.8………….Caffeine (mg)……………….0.0
Zinc (mg)…………….0.6………….Alcohol (g)…………………0.0
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Daily Values:

………………………..% Daily Value (2000 Cal diet)……… % Daily Value (2500 Cal diet)
Total Fat (g): 0.4………………1%…………………………………0%
Saturated Fat (g): 0.1…………..0%…………………………………0%
Cholesterol (mg): 0……………..0%…………………………………0%
Sodium (mg): 6………………….0%…………………………………0%
Carbohydrate (g): 8.3……………3%…………………………………2%
Dietary Fiber (g): 2.4…………..10%………………………………..8%
Protein (g): 2.1………………..4%…………………………………3%

Culinary Uses
They are eaten as a vegetable, raw or cooked, or made into pickled cucumbers.
The cucumber is a common ingredient of salads, being valued mainly for its crisp texture and juiciness.
The fruit is said to be indigestible due to the high cellulose content.

Medicinal Uses
The leaf juice is emetic; it is used to treat dyspepsia in children.
The seed is cooling, diuretic, tonic and vermifuge. The emulsion made by bruising Cucumber seeds and rubbing them up with water is much used in catarrhal infections and diseases of the bowels and urinary passages.
The fruit is depurative, diuretic, emollient, purgative and resolvent. The fresh fruit is used internally in the treatment of blemished skin, heat rash etc, and also used externally as a medicine for burns, sores.
A decoction of the root is diuretic.

Other Uses
The cucumber juice is the base of many beauty products.
The peculiarly refreshing odour of Cucumber has found application in perfumery.
Cucumber skins have been shown to repel cockroaches in laboratory experiments.
The fruit is applied to the skin as a cleansing cosmetic to soften and whiten it.

Plant profile at the Plants Database (http://plants.usda.gov/) – shows classification and distribution by US state.
A very brief history of the cucumber in America
Cucumber as health food
Ancient history of the cucumber
A brief article on cucumbers in Palestine
A brief article on cucumber history
Specifics, including history, on cucumbers and their varieties
Several plants listed from a work by Pliny the Elder
Source noting cucumbers in Ur in 3000 BC

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider

Help taken from:en.wikipedia.org and spicesmedicinalherbs.com

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