Friday, April 18, 2014

Ancient Egyptians believed that consumption of lemons was essential to protect them from a variety of poisons, and recent research has confirmed this belief. Evidence of the consumption of lemon, dates back to 2,000 years ago in the ruins of Pompeii, which was buried when Mount Vesuvius erupted, though it is generally accepted that lemons were first cultivated in India.

A rich source of vitamin C, lemons are inexpensive, yet rich in nutritional value. One cup of lemon juice has 55 gm of vitamin C or more than 70 per cent of the recommended dietary allowance for women. Apart from this, it contains potassium, some amount of calcium and iron. Mumbai-based nutritionist, Shibani Talpade lists the benefits, “The vitamin C content in lemon strengthens the walls of blood vessels and helps prevent atherosclerosis. Lemon also promotes iron absorption, which in turn helps develop bone density, especially in women and children.”

Lemon juice consists of about 5 per cent citric acid that gives it a tart taste. This citrus fruit fights infections and is a quick fix remedy for many common ailments.
Lemon can help relieve digestion problems when mixed with hot water. It also combats common cold — one spoon of lemon juice mixed with one spoon of honey provides relief. When lemon is added to hot water or tea, it helps ease pain.

Lemon also has therapeutic properties as well. “It helps heal wounds faster as the vitamin C content stimulates the production of collagen — a key requirement for the repair of injuries,” says Talpade. The problems caused by a dry mouth can be solved by lemon, which stimulates saliva flow effectively. One of the many attributes of lemon is its ability to relieve nausea. Sucking on a lemon wedge will abate queasiness.

Lemon rice

PREP TIME: 10 minutes
COOKING TIME: 15  minutes
SERVES: One

Ingredients
2 cups cooked Basmati rice
2 tbsp vegetable / canola /sunflower cooking oil
1 tsp coriander seeds
1 tsp mustard seeds
3 to 4 curry leaves
2 green chillies, slit lengthwise
1 inch ginger, grated
½ cup groundnuts, roasted
1 tsp turmeric powder
Juice of two lemons
Salt to taste

Method
Gently roast and then coarsely powder the coriander seeds. Keep aside.
Heat oil in a pan and add the mustard seeds, curry leaves and  green chillies.
When they splutter, add the ginger and groundnuts. Fry for another minute. Add the turmeric powder and remove from heat.
Add the lemon juice and blend well.
Finish by mixing  rice and roasted coriander powder.
Add salt to taste.

Source: http://idiva.com & healthmeup

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