Lemons And Limes Pucker Power

 
Lemons And Limes Pucker Power
You may love the tartness of lemons and limes, but it’s a good bet that you’ve never taken a big bite from the whole fruit. Back in the nineteenth century, however, people literally craved them, not for the tart blast but for the remarkable health benefits these colorful fruits conferred.
Of all the nutrients we’re most familiar with, vitamin C is perhaps the most impressive. During cold season it’s always in hot demand, since it lowers levels of histamine, a naturally occurring chemical that can cause red eyes and runny noses. Vitamin C is also a powerful antioxidant, meaning that it helps disarm powerful oxygen molecules in the body that contribute to cancer and heart disease.
The body also uses vitamin C to manufacture collagen, the stuff that glues cells together and is needed to help heal cuts and wounds. 

The pulp and juice from lemons and limes are rich sources of vitamin C. A large lemon , for example, contains about 45 milligrams of vitamin C, 75 percent of the Daily Value (DV). Limes are also good, with a small lime containing about 20 milligrams, 33 percent of the DV. 

Quest For The Zest 

There’s more to lemons and limes than just vitamin C. These citrus  fruits also contain additional compounds such as limonin and limonene, which appear to help block some of the cellular changes that can lead to cancer.
Limonene, which is found mainly in the colorful skin, or zest, of the fruit, has been shown to increase the activity of proteins that help eliminate estradiol, a naturally occurring hormone that has been linked with breast cancer. Limonene has also been shown to increase the level of enzymes in the liver that can remove cancer-causing chemicals.
In Europe, food companies add citrus zest to baking flour to provide added health benefits, says Antonio Montanari, Ph.D., research scientist with the Florida Department of Citrus Research Center in Lake Alfred. “Here in America, we throw away what may be the best part of the fruit,” he says.
Getting The Most 

Zest up your flavors. 

Whether you’re making a lemon meringue pie or simply adding flavor to store-bought lemon yogurt, be sure to add plenty of zest. The healing compound limonene makes up about 65 percent of oils in the peel, says Michael Gould, Ph.D., professor of human oncology at the University of Wisconsin Medical School in Madison. 

Use it Dried. 

While fresh citrus peel contains the most healing compounds, dried lemon peel isn’t bad, says Dr. Montanari. You’ll find dried lemon peel in the spice rack at the supermarket. 

Lemon Dessert Sauce 

1/2 Cup sugar
1 Tbsp. cornstarch
1 Tbsp. grated lemon rind
1/3 Cup fresh lemon juice
1/2 Cup fat-free egg substitute
2 tsp. unsalted butter 

Directions 

In a small saucepan, mix the sugar, cornstarch, and lemon rind. Whisk in the lemon juice until smooth. Cook over low heat for 5 to 6 minutes, whisking frequently, until the sauce is hot and slightly thickened. 

Place the egg substitute in a small bowel. Add 2 Tbsp. of the sauce and whisk to mix and warm the egg substitute. Add to the saucepan. Cook over low heat, whisking, for 2 to 3 minutes, or until the sauce thickens. Remove from the heat and stir in the butter. 

Set aside and cool.
Serves about 1 cup. 
  permission to reprint- Organic Health