The Food Coach

Healthy Food Database - Lemon

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It's widely believed that lemons originated in India and spread into northern Burma, and China. It was used medicinally around various parts of Asia as an anecdote for poison and for its antiseptic properties. During the time of ancient Rome, lemons arrived in Europe and around 700AD they were introduced to Persia (now Iran) Iraq and Egypt. In 1493 Christopher Columbus introduced lemons to the Americas with lemon seeds he brought from his voyages.
Aside from the medicinal and culinary reasons lemons they have so many other purposes. They can be used as natural deodorisers, insect deterrents; to clean metal such as chrome, brass and cast iron greasy BBQ plates; as beauty agents to treat dandruff, age spots and rough dry skin, and as a natural cleaner in the laundry to bleach clothing and remove underarm sweat stains.
Category: Fruit
In Season: Spring Winter
To Buy: The two main varieties of lemon are the Eureka (thick skinned) and the Lisbon (thinner skin). Buy lemons that are heavy for their size. Avoid any with soft spots.
To Store: Store in a bowl for up to 10 days. Avoid exposing the lemons to any moisture as they will mould.
Tips & Tricks: A glass of hot water with a squeeze of lemon is a great cleanser first thing in the morning.

Nutrition (1 Unit):

Energy (kJ): 67
Protein (g): 0.3
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high
Carbohydrates, g: 1.0
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: If zesting a lemon - scrub the fruit to remove any surface wax. Dry thoroughly before zesting. A lemon zester is a great investment.

Benefits the Following Health Conditions:*

Cold and Flus
Detoxifying
Premature Aging

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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