Lemon juice can be used in salad dressings, in cooking eggs, for extra vitamin C, to help absorb minerals, aid in digestion, to enhance fish and as a condiment in Greek cooking. Lemon juice can be used in daily housekeeping.

History
1. Lemons were first used as an antiseptic in India. Christopher Columbus brought lemons to Haiti in 1493. In 1747, James Lind used oranges and lemons on sailors suffering from scurvy. The Spanish brought lemon seeds to the New World, and by the 1700’s, lemons were growing in Florida and California where the juice was used in cooking.

Features
2. The average lemon yields three to four tablespoons of juice. The juice of one lemon contains 25 calories, 20 IU (international unit) of vitamin A, 46 mg of ascorbic acid, and 6.7 to 8.6 percent of citric acid. It is no wonder that lemon juice is too tart to drink without added sugar and water. However, lemon juice has many uses in cooking, cleaning and medicinal.

Function
3. Lemon juice can be substituted for vinegar in making salads. It can be used when poaching an egg to keep the egg from spreading. The acid in lemon juice helps the proteins in the egg coagulate. Lemon juice adds a tangy flavor to soups and sauces. It is a summer treat in lemonade and lemon sorbet.

A twist of lemon juice on fish, removes the fish smells and adds zest. Lemon juice intensifies the flavor of fruit and stops it from browning. For interesting cooking, lemon juice with a small amount of sugar, adds a sweet and sour taste to vegetables. The Greeks use lemon juice and olive oil as a sauce on their food.

Considerations
4. Lemon juice can be used as a marinade for meat. It’s also used to sour milk or cream for baked dishes. A teaspoon or two of lemon juice in milk or cream will sour it within ten to fifteen minutes. European cooks use lemon juice to create that mild but tart taste in their foods. A squeeze of lemon juice adds flavor to tea. Along with oranges, lemon juice makes a great marmalade.

Potential
5. Lemon juice is not only a versatile product in cooking, it can be used as a medicinal product and a cleansing agent. It soothes insect bites and disinfects cuts. As a topical solution, it can mixed with oil or almond oil to help eczema. It can help fight dandruff.

After shampooing, add lemon juice and water to the scalp as a final rinse. Lemon juice is also helpful as a cleaning aid. Lemon juice helps dissolve soap scum and disinfect a sink. One cup of olive oil and 1/2 cup of lemon juice makes a fine furniture polish.

Nutritional Benefits
1. According to Nutrition Data, one cup of lemon juice provides 187 percent of the adult daily requirement of vitamin C, and 61 calories, the majority of which are from natural sugars.

The website says that 1 cup of lemon juice contains 6 g sugar, 1 g protein, 1 g dietary fiber, 2 mg sodium and 21 g carbohydrates, plus trace amounts of vitamin A and calcium.

Lemon Juice in Cooking
2. Lemon juice can be used to prevent berries from graying in jam making. Because lemon juice is high in vitamin C, which quickly oxidizes, it should be added to dishes just before serving to retain its properties. Lemon juice also can be spritzed on cooked dishes to add new dimensions of flavor.

Health
3. Lemon juice promotes sweating by regulating water balance in your body. It also aids in normalizing blood pressure and helps to block pain and ease aches. Lemon juice can be used to eliminate toxins and can prevent or relieve colds and coughs.

Health and Beauty
4. Since lemon juice is an astringent, it can be used to make facial masks and scrubs. The salicyclic acid found in lemon juice makes it useful as a treatment for clearing and preventing skin blemishes. Lemon juice can also be mixed with water and used as a hair conditioner and lightener.

Fresh Peas

There are several sizes of this plant, whose range is the most sought after small, known as “French.” They are rich in phosphorus and fiber. Most shops will get canned, frozen, as part of flower bags, alone or in mixtures for stews.

Green beans

It is an easy vegetable to grow, providing a highly nutritious food. Its origin is probably in Central America, but has been cultivated in North America and South by the natives since ancient times. Because of this vegetable seeds are easy to transport and store because, well, beans can thrive in varied climates, is widely distributed throughout the world.

The Indians ate this vegetable in the beginning when fresh or dry bean varieties to chaucha were fibrous with many threads. Tender varieties, without wires or fibers that we know today were developed in the last 50 years. It provides great amount of fiber, calcium, potassium and iron although the latter is poorly utilized by the body.

It contains a good amount of B vitamins and vitamin C, although the latter may be lost in cooking. To be bleached previously frozen, that is immersed in boiling water for 2-3 minutes, cool them in cold water, then drain them and place them in bags or containers recommended for freezers. There are several varieties: flat, round, chaucha noodles (similar to the round but very thin).

Fresh beans

Vegetable that belongs to the family of legumes and therefore produces a chaucha that contains a large grain. It is grown just for the use of these grains can be eaten fresh as they are cute, as well as dried beans. Like peas, they get fresh in bags, ready to cook. They are a very important source of fiber and provide appreciable amounts of iron, potassium and phosphorus.

Each serving of avocado equals 50 grams of bread, a bowl of noodles to tomato and carrot salad with oil, an egg filling, but in none of these replacements bioenergy reached levels that owns this plant, especially if we go to refer to its minerals and vitamins, in addition to its high protein.

The consumption of 100 grams of avocado a day gives us 20% of all the needs of minerals and proteins that our body also has a 100% cover the requirements for vitamin D.

On the other hand, the avocado has more vitamin E than any other fruit, and this vitamin is an excellent antioxidant that works directly with the process of premature aging of cells and reduces sun exposure effects.

It also provides vitamin B6, which is responsible for the assimilation of fats and maintaining the immune system, contains folic acid, potassium, magnesium, iron and copper, and among its other virtues are no studies which throw excellent results in combating osteoarthritis and reconstituting the damaged cartilage wears this disease, and is an excellent anti-inflammatory.

However much we may worry about maintaining a healthy life, where not miss any of the nutrients in the pyramid, there are real habits that act as thieves stealing the contributions we give to our body.

* Cigarette: Beyond that is extremely harmful for our health, it robs the body of vitamin C, people who smoke 20 cigarettes a day, need to incorporate into his body at least 40% or more of vitamin C.

Dependence: In excess alcohol impairs the absorption of vitamins C and B, to be built as in the case of smoking, extra amounts.

* Anti-inflammatory and analgesics: Many times we think are harmless, and we abuse them, but really are not, and they steal our body vitamin C and K. so be careful when you use them.

* Sleeping pills: These impair the absorption of vitamins A and C, in addition to the absorption of minerals such as calcium, potassium, magnesium.

* Antibiotics and antacids: Do not allow the B vitamins and some minerals work on body processes.

* Laxatives: These involve the absorption of vitamins A, D, E, and K and minerals like calcium, magnesium, potassium, phosphorus and sodium.

Be careful, avoid smoking, alcohol, and lead a healthy life, without abuse of any substance.

Remember:

* If you feel you need to eat sweet foods, this may be due to a deficiency in potassium levels.

* With the sweat, you lose potassium and magnesium, to replace fruits and vegetables consumed, hours after intense training.

* If you suffer from hypoglycemia, can retain water and lose potassium, take enough magnesium to restore your body’s mineral balance.

* Diabetics and people with kidney disease, should monitor potassium intake with a medical indication.

* The intake of potassium supplements may be of interest to treat hypertension and to compensate for the loss of this mineral, which is produced by taking diuretics, but in either case, this treatment should only be performed under control and medical approval .

* Never eat potassium supplements if taking certain medications for high blood pressure, heart problems or anti-inflammatory treatments for pain.

Check with your doctor you trust, to doubt.

Silicon is an important mineral in our bodies involved in the formation of cartilage, bones and connective tissue, especially collagen fibers

The collagen fibers are primarily responsible for preserving the elasticity of major blood vessels of our skin. Therefore you should not miss in our daily diet, and also very good treatments for osteoporosis and its prevention.

Silicon is a mineral that is rapidly absorbed by the intestine and can be found in different foods such as whole grains, which have high amounts of fiber, vegetables, especially those of green leaves or stems, which should be included in our diet, to gain a better quality of life. It is also present in some fruits.

On the other hand we find it present in the sugar, rice husk, oat bran, soy flour and brewer’s yeast.

Do not hesitate to consult a specialist you trust to assemble your diet properly and can get the most benefit for your body what nature provides us.

Phosphorus deficiency in the body can lead to significant symptoms that are easily visualized, although it is unlikely a problem, if so it is necessary to consult a specialist trust.

Among the most common symptoms encountered, pain, body weakness, excessive fatigue, weak bones and teeth, lack of joint flexibility, anorexia, poor appetite, and incidence of recurrent infections.

Phosphorus is a mineral found in almost all foods, so it is not very common, with a deficit of it, but those people who are alcoholics, suffering from hyperthyroidism, or vitamin D deficiency, and renal diseases are high-risk groups.

In these cases it is very common that the patient has a weakening and softening of the bones, abnormalities in the nervous system that occurs with tingling and cramps, sleep excessively, a marked slowing of reflexes, tremors, mental confusion, and the blood has a low level of platelets, which can also lead to hemolytic anemia, so it is important to perform the query.

2. What food are you?

In foods of animal origin, except milk, are relatively scarce. Foods rich in carbohydrates are basically plant a greater or lesser degree. So prevalent in cereals, bread and bakery products, pasta, fruits, dairy products, legumes and tubers.

3. Features

The main functions of carbohydrates are given below:

- Energy. They provide immediate energy, ie, 4 kcal / g. Glycogen (animals) and starch (in plants) are energy stores that move quickly to generate glucose when needed. Glucose is the only energy source used by the nervous system (normal) and blood cells, so that should eat carbohydrates every day.

- Structural. They are part of important molecules such as DNA and ATP among others (ribose and deoxyribose).

- Regulatory. Regulate bowel functions (dietary fiber). Dietary fiber plays an important role in the regulation of intestinal function with consequent health benefits because:

• Promotes bowel movement by absorbing water
• Increase the volume of stool and softens
• Decreases the absorption of certain substances (like cholesterol)

• Increases satiety
• It slows stomach emptying (soluble fiber)
• Reduce the peak blood glucose (blood glucose levels) after meals for diabetics
• Reduces the risk of colon cancer and cardiovascular disease.

4. Nutritional needs and recommendations

Although the daily intake of them is not essential, as its nutritional value can be met from other nutrients, the recommended intake of carbohydrates in the diet from 55 to 60% of the total energy consumed in the diet.

The reasons for these recommendations are based on the fact that besides being cheap, they provide immediate energy, thus avoiding the overuse of metabolic adaptation that involves the use of fats or amino acids. Moreover, it is advisable that the majority are complex carbohydrates like starches and also recommends a daily intake of more than 25 grams of fiber per person.

Also known as complex carbohydrates and complex sugars to be made up of many molecules of monosacharides. From a nutritional point of view can be divided into two groups:

- Usable energy or digestible polysaccharides. Among the polysaccharides usable energy, starch and highlight glycogen.

The starch, also known as starch, vegetable and is made up of many glucose molecules linked together to form linear chains (amylose) and branched (amylopectin).

It is the most abundant carbohydrate in the diet, found in cereal grains, legume seeds, roots (cassava), tubers (potatoes) and other parts of the plants. The Glycogen is a polysaccharide of animal reserve which is located in the liver and muscle. The other and mussels are rich in this polysaccharide. However, during storage and culinary management loses an important part of their nutritional value.

- Polysaccharides unusable or non-digestible energy, known as dietary fiber or dietary fiber. Among the polysaccharides not used or not digestible cellulose stands with other hetero. Cellulose is a glucose polymer linear chain present in the cell walls of plant tissues that can not be assimilated by the human body to lack the enzyme needed to be digested.

“The hetero consist of different monosaccharides or derivatives thereof. Here are compounds such as hyaluronic acid, which is part of the connective tissue, chondroitin, which is the cartilage of the bones of heparin, which is located in liver and lung, as well as agar-agar, gums, pectins, hemicelulosa. These non-digestible polysaccharides, but can not be used as an energy source, are very important to be part of the fiber.