Nourishing Nutrition: Lemons

Are Lemons your favorite go to? They should be and here’s why.
Lemons are acidic to the taste, but are alkaline-forming in the body.
Lemons cleanse the bloodstream and liver, aid digestion, boost the immune system, prevent heart disease and cancer, lower blood cholesterol levels, lower high blood pressure, stimulate the liver, soothe insect bites and migraines, and reduce inflammation.
The health benefits of lemon are due to its many nourishing elements like vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin, thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus, and protein.
They are useful in the treatment of influenza, common cold, sore throat, bronchitis, asthma, heartburn, gout, neuritis, diabetes, scurvy, fevers, and rheumatism.
One of the major health benefits of drinking warm lemon water is that it paves the way for losing weight faster, thus acting as a great weight loss remedy.
The parts eaten include the flesh and the zest (shavings from the outermost part of the rind). The white part of the lemon peel can be rubbed against the gums to prevent bleeding. Another good use for lemons is to place freshly squeezed lemon juice in ice cube trays, freeze, and store the cubes in plastic bags in the freezer. The lemon juice cubes can then be added to herbal teas or defrosted to use whenever you need fresh lemon juice.
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A glass of lemon juice contains less than 25 calories. It is a rich source of nutrients like calcium, potassium, vitamin C and pectin fibre. It also has medicinal values and antibacterial properties. It also contains traces of iron and vitamin A. It is always important to support our bodies by drinking enough water, especially in the morning. Lemon water won’t be a miracle cure but it might be a better alternative to caffeinated drinks!
Select firm and heavy fruit with a rich yellow color. The skin should be smooth, with a slight gloss. Avoid lemons that are dark yellow or dull in color, have hardened or shriveled skins, contain soft spots, or have a moldy surface.
Lemons can be stored at room temperature for two weeks, or in a plastic bag, in the crisper compartment of the refrigerator, for up to six weeks. They can also be stored in a tightly sealed jar of water in the refrigerator.
If lemons are chilled, leave them at room temperature for at least thirty minutes before juicing or eating them. Wash lemons under cool water before slicing or peeling them to rid them of any mold or bacteria, which can be carried on the knife from the skin into the fruit. For easier juicing, roll lemons back and forth across the countertop for a few moments. Even better, submerge them in hot water for fifteen minutes—they will yield nearly twice as much juice.
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People who have or are prone to urinary tract infections should avoid citrus fruits, as they produce alkaline urine, which encourages bacterial growth.
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Balch CNC, Phyllis A.. Prescription for Dietary Wellness: Using Foods to Heal. Penguin Publishing Group.
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