101 Foods That Could Save Your Life

Did you know … the earliest written evidence of lemonade comes from Egypt?

The lemon is actually a hybrid citrus tree developed as a cross between a lime and a citron, an ancient fruit that is best known for its candied peel. The lemon is an oval-shaped fruit used primarily for its juice, though the pulp and zest are also used in cooking or mixing. There are several varieties, but the most popular are the Eureka, Lisbon and Meyer.

Lemons are thought to have originated in either China or India some 2,500 years ago. Though their migration is uncertain, many believe that Arab traders introduced the lemon throughout the Mediterranean. Spain served as the lemon’s gateway from Palestine in the eleventh century. From the Iberian Peninsula the fruit travelled throughout Europe. Lemons were introduced to North Africa at around this same time. Christopher Columbus brought lemons to the Americas on his second voyage to the New World in 1493. Lemons were highly prized by miners from the era of the California gold rush for their protection against scurvy. People were willing to pay up to one dollar per lemon, a high price today and a very high price back in 1849.

The major producers of lemons today are the United States, Italy, Spain, India, Argentina, Greece, Israel and Turkey. In the United States, Southern California, Arizona and Florida are the main growers of lemons.

Lemons are an excellent source of vitamin C. They also contain vitamin A, folate, calcium and potassium. Limonene, a compound shown to have anticancer properties in laboratory animals, is present in lemons. All citrus fruits are high in flavonoids, the most common antioxidant found in fruits and vegetables and thought to block substances that cause cancer and heart disease.

Lemon juice in hot water has been widely advocated as a daily natural treatment for constipation. People drink lemon juice and honey (½ squeezed lemon and 1 teaspoon of honey), or lemon juice with salt or ginger, as a cold remedy. Any of the lemon-plus preparations are good substitutes for caffeinated hot beverages. Lemon has been revered as a key ingredient in various household cleaners for its fresh scent and stain-removal properties. Lemon also does a great job in removing odour from hands. Many claim that applying a little lemon juice mixed with water several times a day to blemishes will help them disappear.

RHEUMATOID ARTHRITIS: Vitamin C-rich foods provide protection against inflammatory polyarthritis, a form of rheumatoid arthritis involving two or more joints. A research study involving more than 20,000 subjects found that subjects who consumed the lowest amounts of vitamin C-rich foods were more than three times more likely to develop arthritis than those who consumed the highest amounts.

CANCER: In laboratory tests, citrus limonoids have been shown to fight cancers of the mouth, skin, lung, breast, stomach and colon, and human neuroblastoma tumours, which occur most often in children. Next to cranberries, lemons exerted the highest antiproliferation activities on in vitro human liver cancer cells. Because of limonoids’ ability to stay in the bloodstream for an extended period of time, researchers believe that they may be better suited for supressing cancer cell growth than other nutrients. (In comparison, phenols in green tea typically stay in one’s system for only four to six hours.)

• Choose lemons that are bright yellow with smooth and glossy skin.

• Lemons will last for a week or two at room temperature. For extended storage, keep lemons in sealable bags in the fridge crisper for up to six weeks.

• To yield the most juice, a lemon should be room temperature or warmer.

• Roll the lemon under your palm on a hard surface to soften it before juicing. A large lemon will yield about 3 to 4 tablespoons of juice.

• Just need a bit of juice? Make a toothpick hole in the skin through which to extract juice, and then leave the toothpick in the hole to “seal” it and maintain freshness.

• Add lemon juice, pulp and rind into salads, soups, and anywhere that you want a fresh citrus taste.

• Lemon juice can be used to change milk into buttermilk.

• Lemon juice “cooks” fish without heat in traditional ceviche dishes.

Steamed Artichokes with Lemon Wasabi Sauce

by Chef Dave Hamlin

Servings: 2 • Prep time: 30 minutes

You can also substitute asparagus for the artichokes. This recipe has seven powerhouse foods in it.

INGREDIENTS:

ARTICHOKES:

2 artichokes

1 lemon

1 tablespoon fresh garlic

½ teaspoon fresh cracked black pepper

LEMON WASABI SAUCE:

8floz/250ml low-fat mayonnaise

2floz/55ml low-fat sour cream

1 teaspoon wasabi or horseradish

Juice of 1 lemon

Juice of ½ lime

1 tablespoon fresh basil, chopped

Fresh cracked black pepper to taste

Salt to taste

DIRECTIONS:

ARTICHOKE PREPARATION:

Cut stem off at base of artichoke and cut off bottom; peel skin off stem. Rub cut surfaces with fresh lemon to prevent browning. Peel outer leaves from artichoke. Cut top one-third off artichokes. Rub all cut surfaces with fresh lemons. Squeeze the remaining juice and pulp of lemon down the centre of the artichoke. Sprinkle 1 tablespoon of fresh garlic over the artichokes, and push down with a spoon in between the leaves. Sprinkle the black pepper on top. Place artichokes in simmering water with the leftover whole lemon. Simmer for 25 to 30 minutes or until centre is fork-tender. Remove and let rest for 5 minutes.

SAUCE PREPARATION:

Mix to sauce consistency and refrigerate until needed. Serve with artichokes.

BREAK IT DOWN …

Calories: 100; Total fat: 3g; Saturated fat: 1.5g; Cholesterol: 10mg; Sodium: 710mg; Total carbs: 17g; Fibre: 4g; Sugar: 7g; Protein: 3g.