What To Do When Life Gives You Lemons

What I Do When Life Gives Me Lemons 🍋… 

As I like to get maximum benefit out any ONE thing I do… I use lemons a number of ways.

FIRSTLY… I Juice & freeze so I always have lemon juice on hand for recipes. Yep, I know it’s dirt cheap to buy Lemon juice already made up in a plastic bottle BUT… Did you know…

😩 It’s reconstituted. Basically heated (killing any Vitamin C) then they add water. 
😩 They add flavor. Yes seriously!! 
😩 They add preservatives such as harmful Sodium Metabisulphate. Sulfites are used to preserve the lemons as they can easily go off BUT the downside to these preservatives is that they have been shown to DAMAGE beneficial bacteria in your gut. 

In a 2017 published study it stated… “Sulfites were shown to inhibit the growth of four species of beneficial gut bacteria at concentrations regarded as safe for food” [1]

Tests were conducted on beneficial bacterial species…  Lactobacillus species caseiplantarum and rhamnosus, and Streptococcus thermophilus (the beneficial probiotic types you find in your yoghurt!!) After just two hours of exposure, a substantial decrease was observed for all bacteria types and a further decrease was noted again after 4 and 6 hrs of being exposed.

Now this is the preservative JUST in your bought Lemon juice, but this is also used in other foods and — wait for it — YOUR WINE 😩 Which is why you want to buy Organic Preservative Free wine. This same study showed that the average 60kg person, drinking about two glasses of wine (450 mL), was getting 130% of the daily intake of this preservative.

Quite often people ask me… what should I do to lose weight, or eliminate digestive issues, or get rid of aches and pains… and I say — it is  NOT just one thing you a doing that is harming your health but often lots of little things.

Something as simple as tossing your store-bought lemon juice in the bin can make a HUGE difference to your health. And choosing better wine.

The intake of sulfites common in a Western diet actually brings the average total dietary exposure to sulfites to a total of 294% of An Acceptable Daily Intake  (ADI) for adults and 325% for children!!! That’s a LOT of DAMAGE to your Gut Microbiome.

And considering that are more Gut Microbiome than human, you need to keep it in tip top shape to keep YOU in tip top shape!! 

BUT… I digress… back to the Lemons…

SECONDLY… I zest all the lemons I have peeled and freeze. I add it to salads, desserts, marinades, sparkling water and even cocktails, yes I enjoy the odd cocktail 😉

THIRDLY… I blend the ENTIRE lemon…. and fill a small jar with the freshly blended mix and put in the fridge. I freeze any leftover in ice cube trays. Every morning on waking, I put a heaped teaspoon of lemon blend (or 1 frozen ice-cube block) in a glass or mug and fill with luke warm water and sip in the morning before eating. 

You may be wondering, “Why the WHOLE lemon Nat?” Well, while the Lemon juice on its own has benefits for your health;  the REAL BENEFITS come when including the peel, seeds AND pith (the white bit) as it is packed with vitamin C, calcium, potassium, bioflavonoids, powerful antioxidants AND fibre. The pith and peel help to enhance Vitamin C absorption, and contain Hesperidin, which mau assist with capillary function helping to relieve leg cramps. It is also high in Rutin and Quercetin, antioxidants that have powerful anti-inflammatory benefits. Quercetin is a great antihistamine; proven to reduce allergies.

P.S. Although Lemon is known as an acidic fruit; when broken down in the body, its minerals are detached in the bloodstream creating an alkalizing effect on the body.

And FINALLY… I use the used lemon halves to scrub my fingernails, elbows and even my toes, and make my hands super silky smooth. Check out my YouTube Video HERE

So if life gives you lemons…  be thankful and look after your body, on the inside and out. 

Nat xx

 

REFERENCE:

[1] Irwin, S. V., Fisher, P., Graham, E., Malek, A., & Robidoux, A. (2017). Sulfites inhibit the growth of four species of beneficial gut bacteria at concentrations regarded as safe for food. 

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