According to Belief Net, ancient Egyptians believed that consuming lemons could protect them from poisons. Although it may seem difficult to believe, recent research has confirmed the Egyptians’ theory as true. Lemons have a long list of health benefits that often go unacknowledged during these summer months, but each cup of lemonade comes with serious advantages for the body.
Lemons are antiviral, immune-boosting, antibacterial fruits, that help improve our health through their magnesium, pectin, citric acid and more. They contain 22 anti-cancer compounds, which help slow or halt the growth of cancer tumors, and their acidity helps balance our body’s pH. Furthermore, their ability to increase peristalsis, a symmetrical contraction and relaxation of muscles, initiates bowel movements and eliminates waste from the body. This process help clean our bowels, improve regularity, and destroy intestinal worms.
Research has found that lemons’ antibacterial properties destroy the bacteria in deadly diseases like malaria, typhoid, cholera and several others. Their peels have been proven to help treat brain disorders like Parkinson’s disease, and lemons in their entirety can help fight against eye disorder symptoms.
As proven, lemons are multi-faceted, but they can also be used in a range of ways outside of consumption. Lemons’ citric acid can be used to treat acne when applied on the skin, their scent can help ease anxiety when used as room freshener, and they can even accelerate the healing process of canker sores when soaked.
During these summer months, a cool lemonade is a wonderful treat, but don’t forget the many other uses and benefits of lemons, no matter the season. Try out these lemonade recipes, and make sure to tell us what you think on our Facebook and Twitter page.
- 3 cups white sugar
- 4 quarts water
- 14 slices ginger root
- 4 cups fresh lemon juice
- 2 sliced lemons
- In an 8-quart sauce pan combine sugar, water and ginger root. Heat to a boil and stir occasionally.
- Remove from heat
- Stir in lemon juice
- Let cool for 15 minutes
- Remove ginger and refrigerate lemonade for at least one hour (or until chilled)
- Serve over ice, garnish with lemon slices, and enjoy!
- ½ cup white sugar
- ½ cup water
- 4 cups cubed watermelon
- 3 cups cold water
- ½ cup fresh lemon juice
- 6 cups ice cubes
- Place the watermelon in a blender
- Cover and puree until smooth
- Strain through mesh sieve
- Bring sugar and ½ cup water to a boil in a saucepan over medium-high heat until sugar dissolves for about 5 minutes
- Remove from heat
- Stir in 3 cups of cold water and lemon juice
- Divide the ice into 12 glasses and scoop 2 to 3 tablespoons of watermelon puree over the ice
- Top with lemonade
- Gently stir and serve