Summer has arrived, and with its crisp and refreshing taste, cucumber has become a top choice for many to whet their appetite and beat the heat. However, the vast majority of people eat it raw, often with soybean paste or in salads. But Norio Nagaya, the director of Gotanda Nishiguchi Hospital, suggests that eating cooked cucumbers is healthier.
Cucumbers are rich in nutrients, including vitamin C, carotene, and potassium, and also contain components that can inhibit the proliferation of cancer cells. Therefore, from a nutritional perspective, it is one of the most suitable vegetables for long-term consumption.
However, cucumbers are considered a "cooling" food in traditional Chinese medicine. With 96% of its composition being water, it can remove excess internal heat and has the effect of clearing heat and detoxifying. Traditional Chinese medicine holds that cooling foods are not conducive to blood circulation, can hinder metabolism, and thus lead to various diseases. Therefore, even during the hot summer, Director Nagaya still recommends eating cooked cucumbers. This not only retains their anti-swelling properties but also changes their cooling nature, avoiding adverse health effects on the body.
The best way to eat cooked cucumbers is to boil them directly. Although the taste might be slightly inferior to stir-fried ones, their nutritional value is well-preserved, and it can help alleviate summer swelling. The most suitable time to eat boiled cucumbers is before dinner. It is crucial to eat them before other dishes. Because boiled cucumbers have a strong detoxifying effect, if they are the first to enter the body, they can help expel the fat, salt, and other substances from subsequently eaten food. Sticking to this method can also aid in weight loss. Additionally, making cucumber soup is another good option.