Can a lemon cure cancer
Lemon oil helps you with depression and low moods
The essential lemon oil can also be extracted from the peel of the lemon, which now contains numerous active ingredients from the lemon peel in highly concentrated form. The lemon oil can be used for cooking, in the fragrance lamp or as a body oil mixed with a base oil.
When used therapeutically, lemon oil can improve the ability to concentrate and help with mood swings and depression. The latter apparently sometimes better than the common antidepressants - as you can read in our article about the effects and uses of lemon oil.
So you can use lemon juice in the kitchen and around the house too
If you would rather only use lemon juice, you will find all the possible uses of the sour all-rounder in our articles for everything to do with lemon juice. The lemon juice can be used as a natural remedy, but also serve as a valuable helper in the household, e.g. B. as a descaler, grease stain remover, disinfectant or as a metal polishing agent.
How to store lemons
Store lemons in a dark place at temperatures between 10 and 15 degrees Celsius. Then they last for up to 5 months. But even at room temperature the fruits can be stored well for at least a week. However, it is better to keep the cold-sensitive lemon away from the refrigerator, as it loses its aroma there.
Green and Yellow Lemons: The Difference
If you bought a green lemon in the health food store in the fall or early winter, it would turn yellow in the refrigerator after a few days. Because lemons need cool nights to turn yellow. In Spain and Italy, however, it often doesn't get cool enough until January or February, so the lemons are naturally green until late autumn.
Since the consumer associates green with unripe and would rather buy a yellow lemon, green lemons are fumigated with ethylene (a ripening gas) in conventional stores so that they turn yellow. Paradoxically, if the fruit was picked too early, it could be unripe fruit that now tastes bland despite the change in color, because lemons - just like oranges and other citrus fruits - no longer ripen once they have been harvested.
What to look for when buying lemons
When buying lemons, make sure that the skin is intact and has no moldy spots. You can recognize ripe lemons by their particularly intense fragrance, their peel gives way slightly when pressed. Unripe fruits taste more sour and tart compared to ripe ones.
In any case, you should rely on organically grown lemons, because conventionally cultivated fruits are almost always treated with pesticides and / or preservatives.
Why organic lemons are better
Organic lemons usually do very well in tests: The environmental protection organization Global 2000 tested twelve organic fruits for pesticides in 2016 and all of them were completely free of residues (26).
The situation is completely different with lemons from conventional cultivation: According to analyzes from Chemical and Veterinary Investigation Office Stuttgart In 2016, all 22 samples had multiple residues, and one sample even exceeded the maximum permitted level (27).
This was chlorate, which is actually no longer even approved in the EU and, according to a statement by Federal Institute for Risk Assessment can lead to iodine absorption being inhibited. Since iodine is an important trace element, especially for the thyroid, people with thyroid disease, iodine deficiency or newborns and children who urgently need sufficient iodine for their development suffer from such residues (28).
"Untreated" does not mean "unsprayed"
Do not rely on labels such as "untreated" or "peel edible", as these refer exclusively to the treatment of the peel with preservatives after the harvest! Of course, these fruits can still be splashed. You can find more interesting information under: Pollutants in citrus fruits
Lemons: varieties and growing areas
Lemons - both organic and conventional lemons - are grown in subtropical regions around the world and are available all year round. The most important European growing countries are Spain and Italy. There are countless types of lemon that differ in size, shape, thickness of the skin and juice content. In the trade, however, varieties such as Eureka, Lunario and Lisbon are mainly offered.
Not all varieties taste the same sour. There are also sweet variants, such as the low-acid one Sfusato Amalfitanowhich is grown exclusively on the Amalfi Coast in Italy. Limoncello liqueur is made from it or it is simply sliced thinly and served in combination with olive oil, garlic, mint and salt.
Recipes with lemons
You can find all kinds of recipes with lemon in our recipe section or on our YouTube channel, for example:
- Pasta in a lemon-cream sauce with vegetables (vegan)
- Lemon cake with almond cream (vegan; with spelled flour)
- Lemon hollandaise (vegan; e.g. with asparagus)
- Lemon and thyme sauce (vegan; here with broccoli quiche, but also goes very well with vegetable or potato dishes of all kinds)
Distance training to become a holistic nutritionist
Are you interested in what's in our food and want to know how nutrients and vital substances affect the body? Do you want a healthy life for yourself, your family and fellow human beings? Nutritionists are popular - but the holistic aspect that is needed for sustainable health is often forgotten when giving advice. At the Academy of Naturopathy, you will get to know the connections between lifestyle and diet as well as physical and psychological well-being.
That educates interested people like you in around 16 months to become a holistic nutritionist out.
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- Genevive Lscher, Do you know the land where the lemons bloom, Neue Zürcher Zeitung, May 2013.
- James Lind, A Treatise on the Scurvy, 1753.
- DEBInet, German nutrition advice & information network, lemon raw.
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- Angela Bechthold, New Reference Values for Vitamin C Intake, Ann Nutr Metab, 2015.
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- Benavente-Garca O et al, Beneficial action of Citrus flavonoids on multiple cancer-related biological pathways, Curr Cancer Drug Targets, December 2007.
- Dena Schmidt, The anticancer benefits of lemon, Natural Health 365, April 2018.
- Bae JM et al, Dietary intakes of citrus fruit and risk of gastric cancer incidence: an adaptive meta-analysis of cohort studies, Epidemiol Health, July 2016.
- Bae JM et al, Citrus fruit intake and stomach cancer risk: a quantitative systematic review, Gastric Cancer, November 2008.
- Zhao W et al, Intakes of citrus fruit and risk of esophageal cancer: A meta-analysis. Medicine (Baltimore), Mar 2018.
- Hwang SL et al, Neuroprotective effects of citrus flavonoids. J Agric Food Chem, February 2012.
- Eliaz I et al, The effect of modified citrus pectin on urinary excretion of toxic elements, Phytother Res, October 2006.
- Zhang S et al, Preparation and prebiotic potential of pectin oligosaccharides obtained from citrus peel pectin, Food Chem, April 2018.
- Guimares R et al, Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange, Food Chem Toxicol, January 2010.
- Global 2000, citrus fruits tested, November 2016.
- Ellen Scherbaum et al, Residues and contaminants in fresh fruit from conventional cultivation 2016, A report from our everyday laboratory work, July 2017.
- Federal Institute for Risk Assessment, questions and answers on chlorate in food, FAQ of the BfR from February 15, 2018.
Notice on health issues
This information is passed to the best of my knowledge and belief. They are intended exclusively for those interested and for further training and are in no way to be understood as diagnostic or therapeutic instructions. We do not assume any liability for damages of any kind that arise directly or indirectly from the use of the information. If you suspect illness, please consult your doctor or alternative practitioner
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