Medical and Health Congress

Archive for the ‘Lemon Juice’ Category

It takes four lemons to produce a cup of lemon juice. Each lemon contains three to four tablespoons of juice that provides 30 percent of daily vitamin C. The rind and the pulp from a lemon can be used in baking, but the lemon juice is the most versatile part of the lemon.

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. Read the rest of this entry »

Lemon juice contains an abundance of nutritional benefits. It is used in cooking, in medicine and in beauty products. An excellent provider of vitamin C, lemon juice is also a source of potassium.

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.