Cantaloupe (Cucumis melo L. var. reticulatus Naud.) is often, incorrectly, referred to interchangeably as Muskmelon. Muskmelons have been masquerading as cantaloupes in the United States for many years.

True cantaloupes are not netted, have deep grooves, a hard warty rind, and orange or green flesh. These are grown only in Europe where the population easily makes the distinction between muskmelons and cantaloupes. Muskmelons that most Americans call cantaloupes have a distinct netted or webbed rind.

This botanical group, however, includes honeydew, crenshaw, Persian, casaba and other 'mixed melons.

When Moses led the Hebrew people into the desert where they wandered for 40 years, one of the foods they craved was melons, possibly a variety of cantaloupe. In Numbers 11:5 the Hebrews remembered, "the fish, which we did eat in Egypt freely; the cucumbers, and the melons."

The bright orange color of cantaloupes is a dead giveaway that cantaloupe is loaded with an important antioxidant, beta-carotene.

Cantaloupe is also high in vitamin C, and a good source of potassium and folate
Medieval alchemists claimed that melons "promoted blood moderately, and suited phlegmatic and bilious temperaments." It was said that they relieved "the pain of calculi and cleansed the skin, but caused flux from the belly which could be treated with syrup of vinegar."

Health Benefits - A Chinese herbal claims that sweet melons cool fevers, moisten the lungs, and benefit the urine. In addition, the seeds will clear phlegm and benefit the intestines.

For a toothache caused by wind and heat, take six grams of melon skin, add water and steam till cooked. When cool, use as a mouth rinse.

With their very high beta carotene content, cantaloupes rank high as an anti carcinogenic food.

Abundant in potassium, cantaloupes may be beneficial for those with high blood pressure. Because of their high water content, they serve as a diuretic.

Beans have been an important part of the human diet for thousands of years. In fact, the Bible makes reference to bean consumption, and beans have even been found in pre-Columbian tombs and the Egyptian pyramids.

It’s been said that the Egyptians had temples dedicated to beans, worshipping them as a symbol of life.

Most historians agree that beans are probably native to ancient Peru. From there, they were no doubt introduced throughout the world by soldiers who carried them as a staple of their diet as they fought ancient wars.

The American bean story begins long before Columbus discovered America, with the American Indians as far south as Florida and as far north as the Red River Valley.

In fact, maize, squash and beans were probably all cultivated in North America centuries before Columbus saw his first field of beans.

North America presented a perfect climate for the successful cultivation of beans – plenty of rainfall and long, warm summers.

As a result, by the late 1800's, American bean production had begun in earnest. Initially centered in Michigan, by World War I the demand for bean products had attracted new growers in Colorado, New Mexico, Idaho, Montana, Nebraska and Wyoming.

Green Beans are a good source of fiber and vitamin C and also contain calcium, magnesium, zinc and Vitamin A.

Also is a source of folate which supports DNA synthesis and new cell formation.

Of all fruit trees, one of the best known, cultivated and studied all over the world is the orange tree. Like all the other citrus plants, the orange is a native of Asia, but the region of its origin is still involved in controversy.

Some historians say that citrus plants may have come out of the eastern part of Asia, in the regions which today include India, China, Bhutan, Burma and Malaysia.

The trajectory of orange through the world is not well known. According to most researchers, it was taken from Asia to North Africa and, from there, to the South of Europe, where it would have arrived during the Middle Ages. From Europe it was brought to the Americas during the time of the discovery of the New World, around the year 1500.

The orange spread through the world, suffering mutations and giving origin to new varieties. During the major part of this period, citrus cultivation was more like a natural development - the culture of seeds would randomly change the flavor, the aroma, the color and the size of the fruit.

Vitamin C – Oranges are an excellent source of vitamin C. Vitamin C helps prevent scurvy and also aids in the body's overall natural healing process.

Potassium – One medium orange contains 260 milligrams of potassium – 15 percent of what the FDA recommends per day. Potassium plays a key role in many important health functions. Plus it provides energy for the body, which is necessary for the body's growth and maintenance.

Folate – Oranges are a good source of folate. This nutrient helps to prevent neural tube birth defects, and guards against anemia.

Fiber – Eating a medium-size orange provides 28 percent of the recommended daily value for dietary fiber. Oranges are an excellent source, providing more fiber than any of the top 20 consumed fruits or vegetables.

Clearly important is the role of soluble fiber in maintaining already healthy cholesterol levels and promoting cardiovascular health.

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