Friday, 30 September 2016

Main reasons behind more productivity from home!

When you have an important task to complete and the deadline is fast approaching, where do you go to get your best work done?

According to recent research by Flexjobs, which surveyed over 3,000 professionals, for more than 93 per cent of workers, the answer isn’t the office.

In fact, more than 65 per cent of respondents said they would be more productive at home.

Participants gave a variety of reasons ranging from fewer distractions to being more comfortable. And can you blame them? Doing anything in sweatpants is better. Find below the main reasons:

1. Reduced stress from commuting (67 per cent).

2. A reduction in office politics (68 per cent).

3. Less frequent meetings (69 per cent).

4. Fewer distractions (75 per cent) .

5. Fewer interruptions from colleagues (76 per cent).

Some delicious dishes from Asian cuisine!


Noodles are essential and a staple Chinese food. They are made from wheat or rice flour, and can be cooked steamed or stir fried. It can be made with a lot variations and is a delicious healthy option when cooked along with vegetables. The popular types of noodles include chowmein (which are stir-fried and can be cooked dry or with gravy), crispy chowmein (popular in Hong Kong), Singapore rice noodles (stir- fried but curried noodles cooked with a whole lot of vegetables or chicken cubes), Hakka noodles (named after Hakka people are thin flat rice noodles cooked as dry dish, tossed and fried with vegetables or chicken or both), Szechuan noodles (spicy noodles, stir- fried with greens or chicken or both having a distinct Indo-Chinese flavour), Dandan (noodle dish cooked in spicy sauce with preserved vegetables such as mustard stems). American Chopsuey is another delicious variety of noodles, which are deep-fried and made crispy and topped with stir-fried vegetables with thick sweet and sour sauce.


A very popular food preparation originating from Japan is made with vinegar marinated raw or cooked fish. Sometimes egg or vegetables are also used in place of fish.  Sushi comes in a cone or cylindrical shape with all the ingredients wrapped inside. It is normally served with soy sauce, pickled ginger and wasabi. Raw fish, such as tuna is used in Sushi so it makes the dish all the more delicious and healthy.

Thai Red/Green/Yellow curry with rice:
Originating from Thailand, it is one of the most popular Thai dish, especially in India. Thai curries are coconut milk-based preparations with aromatic herbs and spicy powders. The Thai green curry is thicker and less spicy. Green colour is obtained from a paste of fresh green chilies and herbs, and red, as the colour suggests, is made from dried long red chilies combines with other herbs. Hence red curry is spicier. The yellow curry has the sweet-spicy paste based on turmeric and curry powder. These curries are mixed with coconut milk and then cooked with either steamed vegetables, chicken or fish. Steamed rice is an accompaniment with Thai curries. People usually combine Thai curries with Tom Kha soup that is a mild coconut soup.

Khow Suey: 
A Myanmar (Burma)-originated dish, very popular across the globe for its taste and authentic aroma. It is a one pot soup based meal made in coconut milk containing noodles along with vegetables or chicken and garnished with peanuts and fried garlic. The dish is delicately spiced to suite the general palate and is a wholesome meal.


A Chinese originated snack food can be cooked in meat, chicken or vegetable fillings. Locally known as momos, these deep fried or steamed dumplings are tasty as well as nutritious. The vegetarian version has soya, cabbage, carrots, and other fillings, and the non-vegetarian version has fish, chicken or meat as the fillings. They are usually eaten with spicy chilly sauce or soy sauce.


How can the Asian cuisine be complete without the mention of soups? Asian soups are prepared based on broths and stock, and don’t have any milk or cream. Noodles are served in the soup bowl. Some of the commonly consumed soups are the Wonton soup popular in Thailand. It contains minced meat balls cooked in water or chicken stock. Hot and sour soup is a Chinese vinegar based soup cooked with vegetables or chicken. Sweet corn is another popular soup which is made of thick starch based corn soup.
The list of East & South East Asian cuisine is extensive and we covered just a few. Do let us know your favorites too.

Rare animals; might extinct in near future!

1. The Sumatran Rhino is arguably the oldest rhinocerous species, living on Earth for millions of years. Sadly, fewer than 100 remain now and only 9 in captivity. This animal, like many others has fallen victim of human greed and illegal poaching.

2. What is amazing and scary about theYangtze Giant Softshell Turtle is that as of today probably not one animal exists in the wild. The last wild sighting of this amphibian was in 1998. Considered to be the largest fresh-water turtle in the world, only 3 animals (in captivity) seem to be left on the planet!

3. The Vaquita is a species of intelligent porpoise inhabiting the gulf of California. Thanks to toxicity, habitat changes and years of commercial fishing only 60 animals remain as of today.

4. The Northern Bald Ibis is a migratory bird which was once found all over the Middle East and Europe. Today, it is limited to one natural breeding population in Morocco.

5. Pygmy Three Toed Sloths inhabit a small island in Panama and are considered critically endangered with only 79 according to the latest census.

6. The Northern Hairy Nosed Wombat is a native of Queensland and in the 1970s faced near extinction with a frightening population of 30. However, serious conversation efforts have increased the number to 200 today.

7. The mere name can strike fear into our hearts - Megamouth Shark. This 18ft long shark was discovered only in 1976, and so far, only 61 specimens found. We are not sure if this is because of a critically decreased population or the intensely private nature of the animal.

8. The Florida Panther might evoke images of a certain US national hockey team, but it is a real animal species whose numbers are critically dwindling. Due to hunting and habitat loss, only 20 mature ones remained in 1970. Cross-breeding with another cougar species helped a bit and today there are 180 of these animals in the wild.

9. The Hainan Black Crested Gibbonlives in Hainan island, China and is considered the world’s rarest primate. While in the 1950s, about 2000 gibbons were found to exist, fewer than 30 remain now. Deforestation can be seen as the main culprit for this tragedy.

10. For those of us who grew up on 20,000 Leagues Under the SeaGiant Squids were the stuff of fantasy. This incredibly rare squid was first classified in 1857. A live one was photographed only in 2004 and then the first and only video of the animal was taken in 2012. We have no idea how many of these are there on Earth, or if we’ll ever see another again.

Thursday, 29 September 2016

Twitter update coming soon: express even more in 140 characters!

New York, Sep 20 (IANS): Although you will still type in 140 characters but from now, you can add photos, videos, GIFs and polls and these will not count against the 140-character limit.
"Say more about what's happening! Rolling out now: photos, videos, GIFs, polls, and 'Quote Tweets' no longer count toward your 140 characters," Twitter said in a post on Tuesday.
According to The Verge, the micro-blogging website is also testing out new replies that will omit usernames of the people you are replying to from the character limit.
If you reply to multiple people at once, Twitter omits all of them from your tweet.
Earlier this year, Twitter planned to build a new feature that will allow users to tweet longer than its traditional 140-character limit.
The company considered a 10,000-character limit. This is the character limit the company uses for its Direct Messages product.
Later, the company said there is still time for you to tweet in 10,000 characters and its original 140-character limit is here to stay.
Appearing on a TV show, Twitter CEO Jack Dorsey said that the 140-character limit is "a beautiful constraint" and that Twitter "will never lose that feeling".
The 140-character limit has been around as long as Twitter has and has become part of the product's personality.

Wednesday, 28 September 2016

Important tips about freezing foods!

Make the most of these 34 helpful tips!
What if we told you there was a way to always have flat-belly staples at your fingertips? And the only thing you needed was something you already have? Would you believe us?
What if we told you that one thing was a freezer? You see, this weight loss tool can help you shed pounds by preserving a bounty of produce at the peak of its freshness. That way, you can reap even more of their slimming nutrients—while getting dinner on the table in a jiffy—on a regular basis.
We've done the work and gathered up all the tips, storage times, and freezer food ideas and put them all in this one ultimate guide. Bookmark it and take a peak when meal prep Sunday rolls around and you're trying to remember that ETNT trick for freezing casseroles.


1. Freezer Temperature

It may seem obvious, but ensure that your freezer is set at 0° Fahrenheit in order to best retain the flavor, texture, color, and micronutrient content of the food. This temperature may be off if your power has gone out recently, if the freezer has accidentally been left open for a long period of time, or if you tend to store piping hot food in it often.

2. What Tools You'll Need

The container you use to store your food depends on the food it is you'll be freezing. Sandwiches and wraps can be rolled up in aluminum foil and plastic wrap, berries can be kept in plastic zip-top bags, pesto can be kept in plastic cups, stock in ice cube trays, meal-prep meals in plastic take-out containers, and casseroles in foil baking containers. If you really want to hop on the freezer bandwagon, invest in a vacuum sealer. Removing as much air as possible from your food before freezing it protects the food from freezer burn and flavor deterioration.

3. Chill Before Freezing

Here's where things get tricky: you want to chill your food as quickly after cooking as possible to maintain the best quality—but at the same time, you can't just shove it in the freezer right away because the heat from the food can raise the temperature of the freezer and cause other foods to defrost. The best way to do it is by placing your warm food in a shallow, wide container, and then putting it in the fridge uncovered until it's cool, and finally transferring it into your freezer.

4. Wrap Food Tightly

The easiest way to avoid freezer burn is by ensuring your food is wrapped as tightly as possible and has the most air removed as possible from the packaging. Adjust your containers as necessary. If you only have a cup of soup, don't try to fit it in a quart plastic container. Instead, pour it into a zip-top bag and flatten.

5. Think About Portion Control

This is one of the most essential tips: freeze your food in realistically-sized portions! Because you can't refreeze once you've defrosted, you'll end up either having to eat 5 pounds of steak in three days, or waste it.

6. Be Sure To Date!

Label, label, label! You'll keep your freezer more organized and make it easier on yourself when you know when a food is past its prime. At least mark the date on which you made the food, and if you really want to make it easy on yourself, mark down the expiration date as well using the storage times we'll list below.

7. Freeze Food At Peak Freshness

Don't wait until the end of the week to decide to wrap up that leftover chicken! Foods should be frozen at the peak of their quality to ensure they'll emerge from the freezer tasting their best.

8. Defrost Properly Before Reheating

The USDA cautions that perishable foods should never be thawed on the counter or in hot water. They also should not be left at room temperature for more than two hours. The issue is that although the food is frozen on the inside, the outer layer is exposed to room temperature—the temperature where bacteria rapidly multiply. They recommend thawing frozen food in the refrigerator, where it will remain at a constant temperature of 40 degrees Fahrenheit or below. Allow five hours of defrosting time for every pound of food. Foods can also be thawed in cold water (which should be changed every 30 minutes) or in the microwave; both methods require the food to be cooked immediately upon defrosting, though.

9. Glass Jars Aren't Entirely Off-Limits

Amid fears of exploding glass when containers are taken from freezer to oven, many people avoid the container completely when freezing. Don't worry! If you take cautionary steps, glass can be used to freeze your favorite foods. Just remember that liquids expand when they're frozen, so be sure to freeze using the following steps to prevent broken glass: pour soup, chili, or broth into a jar being sure to stop pouring around 2 inches from the top (to allow for expansion). Cool overnight in the fridge, then place in the freezer uncovered (be sure you can lay it flat). Once the liquid is solid, you can add lids and label with the date.

10. Try Not To Refreeze Thawed Food

Sticking to this rule is usually the best way to go. Although food that was frozen and thawed properly can actually be refrozen without fear of bacterial contamination, it's often best not to. That's because the process of freezing, thawing, and refreezing degrades the texture, color, and taste of many foods, which can make them less appetizing.

11. The DNF—Do Not Freeze—List

These foods don't hold up well when chilled to freezing temps: raw and hard boiled eggs, high-water-content produce—like lettuce, potatoes, apples, cucumbers, sprouts, radishes, citrus, and watermelon—soft herbs, dairy products (like yogurt, cream cheese, cottage cheese, and milk) can separate, and anything carbonated.

12. What To Do After Power Outage

Don't open the door! Doing so will allow all the stored cold air to escape. This air can actually keep food in the freezer safe for 24 hours. Any longer and you'll have to dump the food. Or eat it!


13. Meat

Recommended Storage Time: lamb, 9 months; pork/beef chops, 4-6 months; pork/beef roast, 4-12 months; whole chicken/turkey, 12 months; ground turkey/pork/beef, 3-4 months; chicken/turkey breast, 9 months; any cooked meat, 2-3 months
Talk about pronto protein! Keep a couple chops, roasts, and tenderloins in your freezer so you can always add a lean source of muscle-building to your flat-belly meals. Keep in mind that it often takes a day to properly thaw out meat in the fridge, so remember to plan in advance.

14. Fruit

Recommended Storage Time: 9-12 months
Frozen fruit isn't just great for your wallet—it's also better for your health! While expensive fresh berries are prone to growing mold more quickly than frozen fruit, they also happen to be less nutritious. That's because fruit that is frozen is picked when they're ripe and then immediately frozen and stored. On the other hand, fresh berries' nutrients will degrade over the weeks of shipping time. Plus, some studies have found that the freezing process actually helps to increase the amount of free-radical-fighting antioxidants in the fruit by allowing ice crystals to pierce through cell walls, releasing the bioactive compounds. Most fruit is ok to store, just refrain from freezing watermelon, citrus fruits, apples, and grapes (unless you like snacking on them frozen!).

15. Veggies

Recommended Storage Time: 8-12 months
We're talking about low-moisture veggies like carrots, broccoli, corn, and peas. Produce like lettuce, cucumbers, sprouts, celery, peppers, onions, and potatoes should not be kept in the freezer because they're too high in water content. We love keeping a bag of frozen spinach in our freezer to use in everything from omelets to veggie lasagna! Adding this leafy green to your meals is a low-calorie, nutrient-dense way to boost satiety and lose weight.

16. Seafood

Recommended Storage Time: lean fish, 6 months; fatty fish, 2-3 months; cooked fish, 4-6 months; smoked fish, 2 months; shrimp, 3-6 months; shellfish, 2-3 months
17. Meals
Recommended Storage Time: cooked casseroles, 3 months; casseroles with eggs, 1-2 months; pizza, 1-2 months; TV dinners, 3-4 months
Meal prep and the freezer go hand-in-hand. Whip up a couple dishes on a Sunday, store in the freezer, and you'll head into the week with the peace of mind that you can still eat healthy when that late night at the office rolls around.

18. Bread

Recommended Storage Time: baked, 2-3 months; unbaked, 1 month; muffins, 6-12 months
Don't blacklist bread from your diet. Healthy versions made from whole or sprouted grains are filled with fiber (look to get at least 3 grams per slice) and protein to help round out your meals and delay hunger pangs.

19. Nuts

Recommended Storage Time: 3 months
Nuts are actually better off stored in the freezer! That's because they're high in oil (those healthy fats, which can easily go rancid from light and heat exposure.

20. Dairy&Eggs

Recommended Storage Time: butter, 6-9 months; hard&soft cheese, 6 months; ice cream, 2 months; yogurt 1-2 months; raw eggs, 1 month; milk 3-6 months
Some dairy products, such as yogurt, sour cream, milk, and light cream, will separate when frozen. Storing raw eggs is okay, just as long as they're not in their shells. (The USDA recommends cracking the egg, whisking it up, and then freezing.) Don't freeze hard-boiled eggs either. Also on the DNF (do-not-freeze) list? Buttermilk, sour cream, mayo, and cream cheese.

21. Grains and Cereals

Recommended Storage Time: oats, quinoa&other whole grains, 2 to 6 months in airtight containers; cooked rice, 3 months; cooked pasta, 3 months
Because whole grains are high in nutrients and oils, they're actually more prone to spoiling if exposed to the air. Freeze your grains to slow down their spoilage time and help retain more nutrients—like energizing vitamin B6!

22. Waffles&Pancakes

Recommended Storage Time: waffles, 1 month; pancakes, 3 months
Wait! Don't throw out those extra homemade waffles and pancakes you spent all morning tediously flipping on the griddle. Lay them out on a baking tray and throw in the freezer. Once they're partially chilled, you can stack them up in a larger plastic bag.

23. Beverages&Liquids

Recommended Storage Time: juice, 6 months; broth&soups, 2-3 months
Remember that liquids expand after freezing, so don't put any liquids in glass if you're planning on freezing them.

24. Herbs

Recommended Storage Time: 12 months
Nothing livens up a dish quite like fresh herbs but going out to the store every time you're in need of fresh basil can get tedious—and expensive. If you've already taken the step of growing your own plants but the winter frost is slowly approaching, don't let your plants go to waste—freeze them! We tell you our favorite way how below!


25. Smoothie Bags

Love weight loss smoothies but always in such a rush in the morning? We have a solution for you! Create your own smoothie zip bags that contain all the ingredients you need. Everything is measured out and in the perfect proportions so all you'll have to do is add liquid and blend!

26. Oatmeal Cups

Cook once and eat for the whole week with these frozen oatmeal cups. Because taking 45 minutes every morning to stir up some steel cut oats just isn't plausible, this technique comes in handy for those of us who like getting our daily dose of insoluble fiber.

27. Store Pesto and Chopped Herbs&Oil In Ice Cube Tray

Fresh herbs can be kept for up to 12 months in the freezer with the proper storage! Either blend the herbs into a pesto or chop them up and mix with oil. Both pesto and herbs can be poured into an ice cube tray to allow to freeze. (Once frozen, you can transfer to a plastic bag.) This way, the herbs can easily be taken out and used in whatever recipe you need! Just note that storing herbs on their own cause them to turn brown, so we recommend keeping them in a little bit of oil.

28. Portion Out Meat Before Freezing

If you've ever mistakenly frozen a whole package of chicken breasts to only realize you'll have to defrost the entire chicken ice cube to get one piece, you know how important freezing by portions is. For chicken, breasts can be sliced in half and individually frozen on a baking sheet before placing into a single zip-top bag. The same goes for steak or pork chops. Ground beef can be added to a zip top bag and then divided into portions by pressing with a chopstick or wooden spoon. Always defrost meat a day in advance in the refrigerator—not at room temperature where bacteria can grow.

29. Store Homemade Stock in Ice Cube Tray

Make your own homemade bone broth to reap its restorative benefits. Animal bones are a great source of collagen and simmering them in broth helps to extract and break down this compound into anti-inflammatory gelatin. "When we ingest it, it acts as an intestinal Band-Aid, protecting and healing the lining of the digestive tract which aids digestion and helps us absorb extra nutrients from the foods we eat," explains Lauren Slayton, MS, RD. Make your own at home by simmering grass-fed beef bones in water for a few hours. Add some apple cider vinegar and pour into an ice cube tray. Whenever you're looking for a warm cup, pop a couple out into a mug and heat in the microwave!

30. Chill Your Unbaked Dough

Whether it's phyllo or pie dough, puff pastry, or leftover cookie dough, all these unbaked doughs can be frozen for a month if it has raw eggs or three months if it's eggless. Even pizza dough can be chilled! Just spray the dough with a bit of oil, seal in a plastic bag and freeze (while being sure to squeeze out all the air beforehand). When you want to bake it, allow it to thaw in the fridge overnight, and then pull out 30 minutes before you plan on baking it to allow it to come to room temperature.

31. Whip Up Breakfast Sandwiches

Need some healthy breakfast ideas? Why not make some egg sandwiches or egg and bean burritos to store in your freezer? Cooked egg dishes can be stored in your freezer for one to two months and make the best breakfasts for hectic mornings.

32. Blend Up A Compound Butter

Keeping a couple different compound butters in your freezer is a great way to cut down on meal prep time. All you have to do is throw a stick of unsalted, softened butter in a food processor with your favorite herbs (thyme, rosemary, and chives go perfectly with steak; parsley, oregano, and garlic make a delicious garlic bread; and lemon zest, parsley, and garlic are great for shrimp), season with salt and pepper, and roll in plastic wrap to form a freezable log. We recommend using grass-fed butter, because it's teeming with anti-inflammatory healthy fats, such as omega-3s and CLA.

33. Keep Some Casseroles

Here's another meal prep savior. We love making lasagnas, casseroles, and other freezer meals on Sunday and freezing until we're ready to heat them up later in the week. Just know that uncooked dishes will last about a month in your freezer while cooked dishes last three months. Here's a tip we learned from The Kitchn: assemble your casserole or lasagna in an aluminum-foil-lined baking dish and place in the freezer. Once frozen solid, you can easily slip the food out of the dish so you can save space by not having to store the bulky dish. When you're ready to cook, just transfer to the fridge (and put back in the baking tray) to defrost a day in advance, then bake as directed.

34. Meatballs Are A Must

We love meatballs so much, we also included them in our Flat Belly Meal Plan for a Healthy Week. Roll up some lean turkey meatballs on a Sunday, refrigerate until cool, freeze on a baking tray (to keep them from sticking together in the bag), and then transfer to a plastic zip-top bag once chilled. Pull them out to add a boost of protein to your meal whenever the only thing left in your pantry is a box of pasta.

Tuesday, 27 September 2016

Wrong ideas about diabetes!

1. Diabetes is contagious.

Both type 1 and type 2 diabetes are disease of metabolism and are not contagious. Person cannot contract diabetes by contact with a person with diabetes.

2. All people with diabetes need insulin injections.

Whether or not a person with diabetes needs insulin injections depends on many factors, including the type of diabetes a person has. All people with type 1 diabetes need insulin and, later in the course of condition, many people with type 2 diabetes also have to use insulin to achieve target blood glucose levels.

3.Once a person with diabetes starts insulin therapy, it can never be stopped and can never return to oral therapy.

This is true of people with type 1 diabetes. People with type 2 diabetes may need to take insulin for short length of time, such as during a period of stress, during an illness, infection or surgery, or when taking particular medications. However, as their own insulin production from the pancreas decreases over time, people with type 2 diabetes can also benefit from insulin in the longer term.

4. People with diabetes cannot eat sugar, but pure honey is not harmful.

Both honey and sugar can be taken in moderation in the diet of a person with diabetes, but people using insulin must remember to count them as part of their carbohydrate allowance.

5. Women with diabetes should not have babies-its too risky.

The key is to achieve very good blood glucose control before becoming pregnant and taking care to maintain that control throughout the pregnancy. Poor glucose control may lead to miscarriage or malformation in early pregnancy, and the risk of high blood pressure and having a baby prematurely is increased later in pregnancy. In addition, women with poorly controlled diabetes may have high birth weight babies, leading to associated problem at delivery.
This article was originally published on Practo Health Feed by Aparna Indoria.

Monday, 26 September 2016

Health & Beauty Benefits of Cucumber!

One of the most used vegetables in salads and sandwiches, cucumber is often referred as a 'super food'. This green vegetable is a sure shot favourite of all the health conscious people. This is one such veggie that finds its way in most Indian homes as soon as summers arrive.
Well, cucumber has some exciting health and beauty benefits that will make you pick it up right now. Here you go!
#1. Instant glow
Cucumber is known to have slight bleaching properties that can help you in getting rid of skin tanning. In fact, skin burns can also be treated with cucumber paste. Not just that, it also helps in giving your sking that desired glow.
#2. Rejuvenated skin
The high amount of water content in cucumber flushes out toxins from your system and hydrates your skin, and helps to tackle skin woes.
#3. Fairer complexion
The silica present in this wonder vegetable improves skin complexion and makes skin radiant. Grate a cucumber and squeeze the juice. Dab it on your skin with clean cotton balls, and wash your face with cold water after 10 minutes. You will in notice the glow no time! 
#4. Acne marks
To lighten acne marks, prepare a mixture of cucumber juice and lemon juice and apply it on acne scars. But, don’t expect immediate results. Improvement will be noticeable over a course of time.
#5. Smooth skin
For a blemish-free skin, blend a cucumber until it is entirely liquid, and then add rosemary essential oil and egg white in it. Apply this paste evenly on your face, and wash it off after 15 minutes. This way, you are sure going to get that silky smoooth skin.
#6. Anti-ageing benefits
It is filled with antioxidants, like Beta-carotene and lutein, which help to fight free radicals in your body. This provides protection to the skin against the signs of ageing.
#7. Puffy eyes
Cucumber skin contains vitamin C and caffeic acid, both of which prevent water retention and reduce skin irritation. This explains why cucumber slices work as natural eye pads and are used topically to tackle puffiness around your eyes.
#8. Chlorine-damaged hair
Love to go for a swim, but have an overriding anxiety that chlorine will damage your hair? Worry no more! Dive into the pool fearlessly, but before that prepare a conditioner to counter chlorine damage. Blend 1 cucumber, 1 egg and 1 tbsp. olive oil well. Apply this mixture on your hair evenly. Leave it on for 15 minutes before thoroughly rinsing it off. Use it regularly for best results.
#9. Strengthens hair
Drinking cucumber juice will provide your body with silicon, sodium, calcium, sulphur, etc., all of which are the nutrients that are needed for hair growth and hair strengthening. All you need to do is, rinse your hair with cucumber juice regularly and you will get silky, shiny hair soon.
#10. Tackles cellulite problems
If you are looking for natural ways to tackle cellulite problems, then let cucumbers be your go-to food. Eating cucumbers help to treat cellulite. Rubbing its slices on the problem area, can help you to get rid of cellulite. You can also prepare a paste of cucumber juice, grounded coffee and honey. Now, apply it on the problemetic area. Wrap this in a muslin cloth for 30 minutes before exfoliating and rinsing it off.
#11. Hydrates the body from inside
With a sudden spike in temperature, the only way to fight dehydration is drinking ample amount of water. But if you are too busy, eat more and more cucumbers as they contain over 90 per cent water. This helps in flushing the toxins out of your system for good and keeping the internal system clean.
#12. Aids in weight loss
Being high in water content and low in calories make it perfect for those who are trying to lose weight. Cucumber is one of the best sources of dietary fibre as its flesh, seeds and membranes contain high amount of nutrients. Also, it contains no saturated fats or cholesterol.
#13. Fights bad breath
Dental care routine includes brushing twice a day and flossing, but ever thought of adding cucumbers? Cucumbers contain a phytochemical that is known to fight the anaerobic bacteria that cause bad breath. Cut a slice of cucumber and hold it on the roof of your mouth with the help of your tongue for about 30 seconds. Try it to believe it!
#14. Cures headaches
Sort your nightmare of having a hangover before you doze off after a night of merrymaking. Cucumbers contain electrolytes, vitamin B and sugar. So, eat a few slices before going to bed to replenish your system with these essential nutrients. This helps in reducing the severity of headache the morning after.

Other benefits:

1) The minerals present in cucumber regulate the body’s blood pH levels and neutralises the acidity.
2) It keeps uric acid in check, which is known to cause inflammation in the joints and  the silica strengthens connective tissues of the joint.
3) The seeds of cucumber are diuretic and broom the gut to alleviate constipation.
4) It also contains compounds called sterols that keep a check on cholesterol level.
5) Potassium, fibre and magnesium in this veggie regulate blood pressure.
6) Lariciresinol, pinoresinol and secoisolariciresinol present in cucumber are known to reduce the risk of various cancers, including breast, ovarian, prostate and uterine.
7) Last, but not the least, cucumbers also help to relieve stress. Eating this amazing vitamin-rich veggie can help to regulate the functioning of adrenal glands. This is known to counter the effects of stress on your body.
Don’t we now have enough reasons to include more of cucumbers in our diets? Make the most of this wonder vegetable, and cruise your way to a healthful life!