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Lemon is very rich in vitamin C, potassium and calcium

Lemon

Citrus limonum Rutaceae

Lemon is a delicious remedy for the immune system with the added bonus of having a high Vitamin content.

  • How does it feel?

    The lemon is both a small evergreen tree which is native to Asia and about forty-seven varieties are said to have been developed during the centuries of cultivation.

    The lemon is a small, straggling tree about 11 feet high, irregularly branched, the bark varying in colour from clear grey on the trunk, green on the younger branches to a purplish colour on the twigs.

    The leaves are evergreen, ovate-oval, about two inches long, the margin serrate with sharp spines in the axils of the stalks, and they are arranged alternately on the stem.

    The flowers are white inside and tinged with deep pink outside; they have five petals and grow on stems in the axils.

    The fruit is an ovoid berry, about three inches long, nipple-shaped at the end, smooth, porous, bright yellow, indented over the oil-glands. They have an acid, pale-yellow pulp.

  • What can I use it for?

    Because of its high Vitamin C content, lemon has been used in alternative medicine as a tonic for the digestive system, immune system, and skin.

    Lemon it is known to boost the immune system and it can be useful in case of cold and flu; in fact, it may bring down fever, helping to relieve throat infections, bronchitis and asthma.

    Lemon. is so famous as a cure for scurvy, which is caused due to deficiency of Vitamin-C and characterized by frequent infections.

    It can also help cleansing the body, improving the functions of the digestive system, and it is helpful with constipation, dyspepsia and cellulite. It is also useful in case of hepatic insufficiency as it stimulates and supports the health of the liver.

    Lemon oil can be very beneficial to the circulatory system and aids with blood flow, reducing blood pressure and helping with nosebleeds.

    It can also prevent cholesterol build up, decreasing hypertension and combating arteriosclerosis. Lastly, it also stimulates the formation of red blood corpuscles.

    Because of its bactericide properties it is very useful in eliminating bad breath and protecting the mouth against infections produced by inflammation of gums.

    Lemon juice is very suitable to fight skin disorders as well, being one of the best astringents. Daily applications on the skin help it to get rid of spots, shinbones, and scabs.

  • Into the heart of Lemon

    Lemon is very rich in vitamin C and potassium and calcium and its potential to regenerate white blood cell makes it very desirable to strengthen body defences and prevent many diseases.

    The citroflavanoids in lemon improve the permeability of vascular vessels, showing also anti-inflammatory properties and antiphlogistic effects, or diuretic properties as well.

    Citrus flavonoids inhibit also bacterial mutagenesis.

    Some sources state that lemons contain unique flavonoid compounds that have antioxidant and anti-cancer properties. These may be able to deter cell growth in cancers.

    Limonins found in lemons could also be anti-carcinogens.

    It contains anti-ulcer properties offered by beta- bisabolene, and it also eliminates gastric acidity.

    Ascorbic-acid and limonene confer it depurative properties, making lemon an excellent remedy against rheumatism ,arthrosis, arthritis, gout, cholesterol, arteriosclerosis and uric acid.

    In respiratory affections, the essential oil components confer it antibacterial and expectorant properties, very useful to heal colds. Alpha- pinene is an anti-influenza component and it is also very useful to appease thirst and reduce fever.

    In the same way alpha- terpineol and ascorbic acid give this fruit vulnerary properties, and thus are very useful in healing wounds or scars, even insect stings.

  • Traditional actions

    Traditional Ayurvedic characteristics are

    • Deepana Enkindles: digestive fire.
    • Amapachana: Toxin digester.
    • Vatashamana: vata Pacifier.
    • Kasahara: Alleviates coughs.
    • Chakshushya: Benefits the eyes.
    • Vibandhaghna: Alleviates constipation.
    • Kriminashaka: Destroys worms.
    • Hridaya: Heart tonic.
  • Did you know?

    • Although Lemon can aggravate a pitta that is already out of balance it is a world famous cooling remedy.
    • Ancient Egyptians used it to embalm their mummies and they often put it in tombs with dates and figs.
    • It can be used as a vehicle (anupana) to send remedies to the liver.
    • In Europe the first real cultivation of lemons was planted in Genoa in the middle of the fifteenth Century.

Additional information

  • Interactions

    No drug herb interactions are known.

  • Dosage

    Tincture: 1–15ml/day

    Dried: 250mg–5g of the peel/day

lemon illustration
  • Recipe

    Let me glow tea

    This delicious recipe is a healing blend of chlorophyll-rich herbs that purify the blood, soothe the liver and cleanse the skin, helping you glow from the inside out. Good for anyone with pimples, acne or other skin blemishes.

    Ingredients:

    • Nettle leaf 3g
    • Fennel seed 2g
    • Peppermint leaf 2g
    • Dandelion root 2g
    • Burdock root 2g
    • Red clover 2g
    • Turmeric root powder 1g
    • Licorice root 1g
    • Lemon juice a twist per cup

    This will serve 2 cups of beautifying tea.

    Method:

    • Put all of the ingredients in a pot (except the lemon). Add 500ml (18fl oz) freshly boiled filtered water.
    • Leave to steep for 10–15 minutes, then strain and add the lemon.
Aromatic
An ‘aromatic’ remedy, high in volatile essential oils, was most often associated with calming and sometimes ‘warming’ the digestion. Most kitchen spices and herbs have this quality: they were used both as flavouring and to ease the digestion of sometimes challenging pre-industrial foods. Many aromatics are classed as ‘carminatives’ and are used to reduce colic, bloating and agitated digestion. They also often feature in respiratory remedies for colds, chest and other airway infections. They are also classic calming inhalants and massage oils, and are the basis of aromatherapy for their mental benefits.
Astringent taste
The puckering taste you get with many plants (the most familiar is black tea after being stewed too long, or some red wines) is produced by complex polyphenols such as tannins. Tannins are used in concentrated form (eg from oak bark) to make leather from animal skins. The process of ‘tanning’ involves the coagulation of relatively fluid proteins in living tissues into tight clotted fibres (similar to the process of boiling an egg). Tannins in effect turn exposed surfaces on the body into leather. In the case of the lining of mouth and upper digestive tract this is only temporary as new mucosa are replenished, but in the meantime can calm inflamed or irritated surfaces. In the case of open wounds tannins can be a life-saver – when strong (as in the bark of broadleaved trees) they can seal a damaged surface. One group of tannins, the reddish-brown ‘condensed tannins’ are procyanidins, which can reduce inflammation and oxidative damage.
Bitter
Bitters are a very complex group of phytochemicals that stimulate the bitter receptors in the mouth. They were some of the most valuable remedies in ancient medicine. They were experienced as stimulating appetite and switching on a wide range of key digestive functions, including increasing bile clearance from the liver (as bile is a key factor in bowel health this can be translated into improving bowel functions and the microbiome). Many of these reputations are being supported by new research on the role of bitter receptors in the mouth and elsewhere round the body. Bitters were also seen as ‘cooling’ reducing the intensity of some fevers and inflammatory diseases.
Blue-purple colouring
Any fruits with a blue-purple colouring contain high levels of the polyphenols known as anthocyanins. These work 1) on the walls of small blood vessels, helping to maintain capillary structure to reduce a key stage in inflammation, and improving the microcirculation to the tissues; 2) to improve retinal function and vision; 3) to support connective tissue repair around the body.
Cooling
Traditional ‘cold’ or cooling’ remedies often contain bitter phytonutrients such a iridoids (gentian), sesiquterpenes (chamomile), anthraquinones (rhubarb root), mucilages (marshmallow), some alkaloids and flavonoids. They tend to influence the digestive system, liver and kidneys. Cooling herbs do just that; they diffuse, drain and clear heat from areas of inflammation, redness and irritation. Sweet, bitter and astringent herbs tend to be cooling.
Hot
Traditional ‘hot’ or ‘heating’ remedies, often containing spice ingredients like capsaicin, the gingerols (ginger), piperine (black or long pepper), curcumin (turmeric) or the sulfurous isothiocyanates from mustard, horseradich or wasabi, generate warmth when taken. In modern times this might translate as thermogenic and circulatory stimulant effects. There is evidence of improved tissue blood flow with such remedies: this would lead to a reduction in build-up of metabolites and tissue damage. Heating remedies were used to counter the impact of cold, reducing any symptoms made worse in the cold. .
Mucilaginous
Mucilages are complex carbohydrate based plant constituents with a slimy or ‘unctuous’ feel especially when chewed or macerated in water. Their effect is due simply to their physical coating exposed surfaces. From prehistory they were most often used as wound remedies for their soothing and healing effects on damaged tissues. Nowadays they are used more for these effects on the digestive lining, from the throat to the stomach, where they can relieve irritation and inflammation such as pharyngitis and gastritis. Some of the prominent mucilaginous remedies like slippery elm, aloe vera and the seaweeds can be used as physical buffers to reduce the harm and pain caused by reflux of excess stomach acid. Mucilages are also widely used to reduce dry coughing. Here the effect seems to be by reflex through embryonic nerve connections: reduced signals from the upper digestive wall appear to translate as reduced activity of airway muscles and increased activity of airway mucus cells. Some seed mucilages, such as in psyllium seed, flaxseed (linseed) or guar bean survive digestion to provide bulking laxative effects in the bowel. These can also reduce rate of absorption of sugar and cholesterol. .
New-mown hay aroma
The familiar country odour of haymaking, of drying grass and other plants, is largely produced by coumarins (originally isolated from tonka beans – in French coumarou) and widely used in perfumery. They are chemically categorised as benzopyrone lactones and are important phytochemicals, with strong antioxidant activity in the laboratory and likely effects in modulating inflammation. They were most often associated with the calming effect linked to their use in stuffing mattresses and pillows and plants, high In coumarins were commonly used for these properties.
Resinous
Resins are most familiar as tacky discharges from pine trees (and as the substance in amber, and rosin for violin bows). They were most valued however as the basis of ancient commodities like frankincense and myrrh (two of the three gifts of the Three Wise Men to the baby Jesus) and getting access to their source was one benefit to Solomon for marrying the Queen of Sheba (now Ethiopia). Resins were the original antiseptic remedies, ground and applied as powders or pastes to wounds or inflamed tissues, and were also used for mummification. With alcohol distillation it was found that they could be dissolved in 90% alcohol and in this form they remain a most powerful mouthwash and gargle, for infected sore throats and gum disease. They never attracted much early research interest because they permanently coat expensive glassware! For use in the mouth, gums and throat hey are best combined with concentrated licorice extracts to keep the resins in suspension and add extra soothing properties. It appears that they work both as local antiseptics and by stimulating white blood cell activity under the mucosal surface. They feel extremely effective!
Salty
The salty flavour is immediately distinctive. A grain dropped onto the tongue is instantly moistening and a sprinkle on food enkindles digestion. This easily recognisable flavour has its receptors right at the front of the tongue. The salty flavor creates moisture and heat, a sinking and heavy effect which is very grounding for the nervous system and encourages stability. People who are solid and reliable become known as ‘the salt of the earth'.
Sharpness
The sharp taste of some fruits, and almost all unripe fruits, as well as vinegar and fermented foods, is produced by weak acids (the taste is generated by H+ ions from acids stimulating the sour taste buds). Sour taste buds are hard-wired to generate immediate reflex responses elsewhere in the body. Anyone who likes the refreshing taste of lemon or other citrus in the morning will know that one reflex effect is increased saliva production. Other effects are subjective rather than confirmed by research but there is a consistent view that they include increased digestive activity and contraction of the gallbladder.
Sweet
In the days when most people never tasted sugar, ‘sweetness’ was associated with the taste of basic foods: that of cooked vegetables, cereals and meat. In other words sweet was the quality of nourishment, and ‘tonic’ remedies. Describing a remedy as sweet generally led to that remedy being used in convalescence or recovery from illness. Interestingly, the plant constituents most often found in classic tonics like licorice, ginseng are plant steroids including saponins, which also have a sweet taste.

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