Lemons are believed to originate from the Indus Valley (a Bronze Age civilization in South Asia) due to a lemon-shaped earring from 2500 BC found by archaeologists in the area. They have been cultivated around the Mediterranean since the first century AD.
These trees produce fruit year-round. A tree can produce between 500 and 600 kg of lemons in a year.
Lemons contain vitamins A, B6, C, E, citric acid, flavonoids, calcium, copper, iron, magnesium, phosphorus, riboflavin, thiamine, pantothenic acid, potassium, and fiber.
The benefits of lemons include treating throat infections, indigestion, constipation, dental problems, fever, internal bleeding, rheumatism, burns, obesity, respiratory disorders, cholera, and high blood pressure, but they are also very beneficial for the skin and hair. Known for their therapeutic properties, lemons help purify the blood.
Lemons are acidic in terms of pH, but they become alkaline in the body. In fact, they are one of the most alkaline foods, excellent for balancing the acidic state of the body, helping to balance pH levels. They are rich in vitamin C and flavonoids that act against infections such as flu and colds.
The liver loves lemons! Lemon is an excellent stimulant for the liver and is a solvent for uric acid and other toxins, liquefying bile. Fresh lemon juice added to a large glass of water in the morning is a powerful detoxifier for the liver.
Lemon increases peristalsis in the intestines, helping to create a healthy intestinal microflora, thus eliminating waste and aiding regularity. Add the juice of one lemon to warm water and drink it first thing in the morning.
In 1747, a naval surgeon named James Lind cured crew members of scurvy with fresh lemons. Today, the British Navy requires ships to transport enough lemons so that every sailor can have a portion of juice each day.
The citric acid in lemon juice helps dissolve gallstones, calcium deposits, and kidney stones.
The vitamin C in lemons helps neutralize free radicals associated with aging and most types of diseases. The lemon peel contains the potent tangeretin phytonutrient, which has been shown to be effective for brain disorders such as Parkinson’s disease. Be cautious with lemons treated with pesticides, as they can be more toxic than beneficial; use only the peel of organic or untreated lemons.
Lemon destroys intestinal worms.
When there is insufficient oxygen in the atmosphere and breathing difficulties arise (e.g., at high altitudes), lemons are very useful. The first man to reach the summit of Everest, Edmund Hillary, stated that his success was largely due to lemons.
Lemons have strong antibacterial properties. Experiments have found that lemon juice destroys malaria, cholera, diphtheria, typhoid fever, and other deadly bacteria.
Blood vessels are strengthened by vitamin P, thus preventing internal bleeding. They also treat high blood pressure. They alleviate symptoms of eye disorders, including diabetic retinopathy.
Lemons contain 22 anti-cancer compounds, including natural limonene, which can slow or even stop the growth of cancer tumors, and flavonol glycosides that prevent the division of cancer cells.
According to the theory of biological ionization, lemon is the only food in the world that is anionic (an ion with a negative charge). All other foods are cationic (the ion has a positive charge). This makes it extremely beneficial for health, as the interaction between anions and cations provides all cellular energy.
