The humble lemon could have you looking years younger

A daily squeeze of lemon juice boosts your body’s ability to repair cells.

Wrinkles be gone, with lemons

Ahhh, collagen. Why do you desert us as we age? This vital protein that keeps our skin taught begins to diminish from our mid-20s. By the time we are in our 80s, our bodies have just a fourth of what we started out with at birth.

Collagen helps to keep our skin full and springy, and without enough of it we develop wrinkles, creasing and sagging.

Unless you are willing to spend heaps on surgery, other expensive treatments or ‘miracle’ creams, it is hard to return to looking like we did all those years ago.

However, science tells us that ascorbic acid ­– that’s vitamin C – can help your body make collagen. So, naturally, eating foods rich in the vitamin will increase your body’s ability to manufacture this anti-wrinkle protein.

Better news is that you don’t have to go out of your way to chomp through an orange or any other food high in vitamin C which you would normally avoid.

Here is where lemons come to the rescue. Yes, we know Peter, Paul and Mary would warn us that the fruit of the poor lemon tree is impossible to eat, but don’t screw your nose up yet. All you have to do is squeeze it over your food or into a daily glass of water and you’re on your way to a more youthful glow … or at the very least, you will be slowing down the ageing of your skin.

Lemons also contain two key vitamin Bs – thiamine and riboflavin. These help rejuvenate your body’s cells and assist them in their functioning.

Antioxidants in flavonoids, phenolic acids and essential oils are also known to prevent damage to cells and they, too, are plentiful in lemons. Antioxidants fight off free radicals, those compounds that damage cells and spark disease.

“Lemons and limes have special chemicals that may keep brain cells safe from toxic substances in your body. And because they also protect against general cell breakdown and inflammation, they may help prevent brain diseases like Parkinson’s disease and Alzheimer’s,” according to the WebMD site.

As well as helping you to look good on the outside, treat your insides too, with this old-fashioned recipe for a refreshing lemonade.

But before you gorge on foods rich in ascorbic acids, if you take medications, especially blood pressure tablets, check with your doctor first, as vitamin C can interfere with them.

Do you mind a squeeze of lemon in your food? What foods do you eat to ensure you get enough vitamin C? What are your favourite lemon-based recipes?



    To make a comment, please register or login
    26th Feb 2018
    Have been a devotee of vitamin C all of my life.
    26th Feb 2018
    Don’t disregard the lemon peel either it contains Vitamin C, Vitamin A, beta carotene, folate, calcium, magnesium, and potassium.
    Add a couple of teaspoons of grated lemon peel to your baking and savoury dishes, it lifts the taste and it’s good for your health.
    26th Feb 2018
    Take a couple of lemons and wash them. Squeeze the juice from them and put in a blender. Cut up all the rest of the lemon outside skin/pith and remove seeds. Chop up to small and place in a sauce with just enough water to cover. Bring to the boil and simmer for 20 minutes. Pour this into the blender with the lemon juice and add a tablespoon of honey and blend until thickens. Pour into a jar and refrigerate. You can either eat a teaspoon before each meal or you can even spread the mixture on your toast for breakfast. The mixture thickens up more once it has cooled in the fridge. I use it for both these above examples and it is excellent for maintaining vitamin C levels. Remember you get to use the "whole" lemon and doing two lemons gives you a large jar of mixture. If you have an exceptional sweet tooth you can test if the mixture is sweet enough for you and if not add a little more honey. Enjoy.
    26th Feb 2018
    That sounds good, Mitzy, I'll give it a try.
    4th Apr 2018
    I now use lemon juice as a marinade. I mix squeeze of about quarter of a lemon with olive oil and season to taste and then just apply to the meat in question. Hasn't failed yet - so I will keep using this method. It particularly helps chicken and pork to be more flavoursome.

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