An NHS surgeon has revealed the benefits of ‘milking’ cucumbers to enhance their flavour, addressing concerns about the bitter taste. Videos online have shown that this method can make cucumbers taste less bitter, sparking interest in this practice. Dr. Karan Rajan, an NHS doctor with a significant following on TikTok, discussed the science behind ‘milking’ cucumbers, attributing the phenomenon to the presence of a bitter chemical called cucurbitacin. This chemical acts as a self-defense mechanism in cucumbers and other gourds like zucchinis and pumpkins.
Dr. Rajan explained that rubbing cucumbers releases a froth containing these bitter compounds, designed by the plant to deter animals from eating it. He emphasized that while the bitter taste may be off-putting, the health benefits of cucumbers should not be overlooked. Rich in antioxidants, highly hydrating, and containing anti-inflammatory properties, cucumbers offer various health advantages. Despite the bitter compounds being mainly in the skin, removing it may result in losing essential nutrients.
BBC Good Food highlighted benefits of consuming cucumbers, including promoting hydration, anti-cancer properties, and aiding in managing blood sugar and cholesterol levels. Dr. Rajan clarified that the bitter taste is concentrated in the skin, and rubbing cucumbers together may not significantly alter the taste since the flesh is typically not bitter. While peeling off the skin may remove the bitter taste, it may also lead to the loss of key nutrients present in cucumbers. Ultimately, the decision to ‘milk’ cucumbers to make them taste better rests with individual preferences regarding bitterness versus nutritional benefits.