Lemon and vitamin C
The doctors and scientists of the 18th century already advised to consume the lemon juice, believing that lemon contains substances that prevent different diseases and infections, and speed up recovery. This application remained to this very day – fruit juices, especially from fresh lemons, are very tasty and contain high quantities of vitamin C, a strong anti-oxidant, that speeds up and helps in a lot of processes in the body, mostly connected to the functions of the immune system.
Deficiency of this vitamin can cause anaemia, weaken the immunity, cause decay and loss of teeth and slow healing of wounds. The juice of one lemon will satisfy the daily need for vitamin C intake, but it should be drank not later than five minutes after it is squeezed because vitamin C quickly oxidises. The juice is used as a refreshing beverage and a mild antiseptic. There's even more vitamin C in the lemon peel. Of course, before consuming it, wash it well, or even better – get the one grown organically, the one that is not treated with chemicals.