What could be more sunny than a slice of fresh lemon?

These tangy-tart fruits are cultivated in tropical and temperate climates around the world, lending zest to a myriad of global dishes.

In addition to providing vitamin C, these low glycemic fruits also contain cholesterol-lowering terpenes, plus liminoids and limonene and may help to alkalize the body.

Antioxidant Score (ORAC)=1,225

Selecting and Storing Lemon

Choose lemons with smooth, brightly colored yellow skin. Lemons should be firm, plump and heavy for their size. Refrigerate lemons in a plastic bag for 2 to 3 weeks.

Preferences: No Corn, No Yeast, No Peanuts, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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