Even the name lemon evokes thoughts of cooling, refreshing lemonade but that is not all it’s good for. Lemons are one of the most alkalizing foods available and that is good for you since most of us tend to be over acid. Every part of the lemon is useful including the white rind which is high in citrus bioflavonoids. As usual, when a good vitamin has been discovered, such as Vitamin C, it is separated from the rest of the source even though that source is part of the complete vitamin. You can now buy Vitamin C and Citrus Bioflavonoids— separately. Use fresh lemons not those preserved in little yellow plastic lemon bottles. That juice has so many preservatives you can hardly taste lemon. Use lemon juice wherever you would use vinegar such as a salad dressing. Most people have a strong sense of taste for sweet, salt, and sour. You can use sour (lemon) to balance something that is too salty or too sweet. I like to add a little lemon juice to soups and stews as it seems to bring together the complex flavors of many ingredients. If you have trouble keeping lemons (they last for weeks refrigerated) you can always keep a couple in the freezer. When ready to use, grate them. It takes a strong arm to grate a frozen lemon but I find that a microplane grater cuts right through them. Plus, you get the advantage of zest, white and lemon–all the good stuff.
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