Have you ever made a juice and couldn’t drink it because of the bitter taste? Most greens can be very bitter. However, there is one simple trick that can be used to help neutralize the bitterness of the greens…. lemon.
Lemon is a great ingredient to use when you’re juicing green vegetables. Instead of adding fruits or agave add lemon to balance the flavor.
There are many benefits to juicing lemons as well.
Adding ½ a lemon to your juice raises citrate levels in urine and this has shown to be effective in prevention kidney stone formation.
Weight Loss Aid
Juicing lemons supports weight loss. Lemons contain a soluble fiber called pectin, which has shown to aid in weight loss. Pectin also helps lower cholesterol, balance blood sugar levels, and protects against cancers like colon cancer.
Aids in Digestion
One tablespoon of olive oil and lemon juice (1/2 lemon) in the morning on an empty stomach can stimulate bowel movements. Lemon juice also loosens toxins in the digestive tract and helps reduce symptoms like bloating and heartburn.
Believe it or not lemons are packed with potassium. One lemon provides approximately 80 mg of potassium. Keeping potassium in balance is key! Potassium is an important mineral that is involved in cell, tissue, and organ function throughout the body. It also acts as an electrolyte working with sodium, chloride, calcium and magnesium.
Most people think that lemons are acidic, well they are, but once you consume them they are actually alkaline and help balance the body’s pH.
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