Muskmelon Health Benefits: A Fantastic Source of Living Water

1.4K

Modern life has not affected the picturesque muskmelon stands in warm regions worldwide. Farmers cut samples of melon so clients can test the sweet juiciness of these delicious fruits for themselves. No ice cream or soft drink can quench the thirst for the hot months of summer and juicy melon.

Nutritional Facts

Melons are, above all, water. The percentage of water content ranges from ninety percent to ninety-five percent, depending on the variety. Like all juicy fruits, the water from melons must not be confused with tap water or pure spring water. It is not passive, stagnant water that is a simple vehicle for salts and solutions but living water that has been in intimate contact with the protoplasm of vegetable cells.

The water in muskmelons is biological and has been involved in the thousands, perhaps millions, of chemical reactions within living plant cells. This may be why nothing quenches summer thirst like a big slice of melon. Moreover, nothing is as helpful to the kidneys as the plant serum, which is the water in melons.

Melons contain less sugar (5.4 percent) than other fruits, virtually no fat (0.1 percent), and a respectable amount of proteins (0.9 percent). However, melons provide a well-balanced supply of vitamins and minerals. Most notable are vitamins C, B6, B1, and folates, but small amounts of the remaining vitamins, except B12, are also present.

Melon contains all mineral nutrients, notably potassium, iron, and magnesium. One 2.5 kg melon includes the daily need for iron for an adult male (10 mg) and more than half of the magnesium requirement, which is 350 mg. Muskmelons are hydrating, remineralizing, alkalizing, diuretic, and laxative. Their most essential indications are:

Muskmelon Health Benefits

URINARY CONDITIONS: Melon consumption enriches the blood with mineral salts and vitamins and facilitates the kidneys’ filtering capacity. After eating melon, the kidneys can effectively remove waste material and toxins produced through metabolic processes. Melons’ “living water” and dissolved minerals significantly contribute to this. Melons can benefit all who wish to improve renal function, particularly those suffering from the following:

• Early-stage kidney failure, whose primary symptoms are fluid retention and scanty urine output.
• Kidney stones and granules, particularly those that are uric in composition. Thanks to their remarkable alkalizing ability, melons increase the solubility of the acidic salts that make up uric calculi and facilitate their dissolution and elimination.
• Urinary infections (pyelonephritis, cystitis): Although melons are not urinary antiseptics, their alkalizing effect in the urine helps stop the proliferation of the coliform bacilli that cause urinary infections (Escherichia coli and others), which require an acidic medium to grow.

EXCESS URIC ACID, manifested by uratic (gouty) arthritis and gout.

CHRONIC CONSTIPATION due to intestinal atony.

DEHYDRATION is accompanied by mineral loss, as it occurs in diarrhea, excessive perspiration, or fever crises. Although muskmelons are laxative, they may be used without difficulty if diarrhea is caused by gastroenteritis.

Muskmelon vs Cantaloupe

The cantaloupe (Cucumis melo L. Var. cantalupensis) is a variety of melons that appeared for its characteristic aroma and flavor. Its rind is yellowish green with a type of reticulated relief. This melon’s pulp is orange and rich in beta-carotene (provitamin A): One hundred grams of cantaloupe provide 332 ug RE, representing a third of the daily need of this vitamin for an adult male.

It contains ninety percent water, more vitamin C, and less iron than ordinary melons. The concentrations of the remaining nutrients are substantially similar. Cantaloupes are equally effective in treating urinary conditions, with the added advantage of their unique beta-carotene content.

Melon Scientific Facts

1. Scientific name: Cucumis melo L.
2. Other names: Melon, sweet melon.
3. French: Melon.
4. Spanish: Melón.
5. German: Zuckermelone.
6. Description: Fruit of the melon plant of the botanical family Cucurbitaceae.
7. Environment: Cultivated in dry, sunny areas.

How to Use and Prepare Melon

1. FRESH: This is the greatest way to eat melons. They are not recommended as desserts since their large amount of liquid interferes with digestion.
2. PRESERVES: Melons are used to make a variety of delicious confiture and jams.

DISCLAIMER: All content on this website is presented solely for educational and informational objectives. Do not rely on the information provided as a replacement for advice, diagnosis, or treatment from a qualified medical expert. If you are pregnant, nursing, or have any preexisting medical concerns, talk to your doctor before using any herbal or natural medicines.

REFERENCES

1. George D. Pamplona-Roger, M.D. “Encyclopedia of Foods and Their Healing Power.” George D. Pamplona-Roger, M.D. Encyclopedia of Foods and Their Healing Power. Trans. Annette Melgosa. Vol. 2. Chai Wan: Editorial Safeliz, 2005. 254, 255. Print.
2. Atkinson, F. S., Foster-Powell, K., & Brand-Miller, J. C. (2008). International tables of glycemic index and glycemic load values: 2008. Diabetes Care, 31(12), 2281-2283. https://doi.org/10.2337/dc08-1239
3. Age-Related Eye Disease Study Research Group. (2001). A randomized, placebo-controlled, clinical trial of high-dose supplementation with vitamins C and E, beta carotene, and zinc for age-related macular degeneration and vision loss: AREDS report no. 8. Archives of Ophthalmology, 119(10), 1417-1436. https://doi.org/10.1001/archopht.119.10.1417
4. Slavin, J. (2013). Fiber and prebiotics: Mechanisms and health benefits. Nutrients, 5(4), 1417-1435. https://doi.org/10.3390/nu5041417
5. Slavin, J. L., & Green, H. (2007). Dietary fibre and satiety. Nutrition Bulletin, 32(1), 32-42. https://doi.org/10.1111/j.1467-3010.2007.00615.x