Healing properties of Lemons
An extract from the book Back to Eden by Jethro Kloss.
"The
medicinal value of the lemon is as follows: It is an antiseptic,
or is an agent that prevents sepsis [the presence of pathogenic
bacteria] or putrefaction [decomposition of tissue]. It is also
anti-scorbutic, a term meaning a remedy which will prevent disease
and assist in cleansing the system of impurities."
Due to
the digestive qualities of lemon juice, symptoms of indigestion
such as heartburn, bloating and belching are relieved. By drinking
lemon juice regularly, the bowels are aided in eliminating waste
more efficiently thus controlling constipation and diarrhea.
The lemon
is a wonderful stimulant to the liver and is a dissolvent of
uric acid and other poisons, liquefies the bile, and is very
good in cases of malaria. Sufferers of chronic rheumatism and
gout will benefit by taking lemon juice, also those who have
a tendency to bleed, uterine hemorrhages, etc.; rickets and
tuberculosis. In pregnancy, it will help to build bone in the
child. We find that the lemon contains certain elements which
will go to build up a healthy system and keep that system healthy
and well. As a food, we find, owing to its potassium content,
it will nourish the brain and nerve cells. Its calcium builds
up the bony structure and makes healthy teeth.
Its
magnesium, in conjunction with calcium, has an important part
to play in the formation of albumen in the blood. The lemon
contains potassium 48.3, calcium 29.9, phosphorus 11.1, magnesium
4.4. Lemons are useful in treating asthma, biliousness, colds,
coughs, sore throat, diphtheria, la grippe [flu or influenza],
heartburn, liver complaint[s], scurvy, fevers and rheumatism.
Why Lemons work so well
In A.F. Beddoe's book
Biological Ionization in Human
Nutrition
, he states that: "Man does not live off
the food he eats but off of the energy that is produced from
the food he eats."
The energy
you get from your food comes from the atoms and molecules of
energy in your food. A reaction takes place as cationic food
enters the digestive tract and encounters anionic digestive
enzymes.
To explain
further, an ion is part of a molecule con-atom or a group of
atoms that carry an electrical charge. An "anion" is an ion with a negative
charge and a "cation" is an ion with a positive charge.
Lemons are considered to be
anionic, having more anions (negatively charged ions) of energy
as compared to cations (positively charged ions) in their atomic
structure. Saliva, hydrochloric acid, bile and the stomach's
other digestive juices are also anionic.
How is energy created from the food we eat? As explained in the
Biological Theory of Ionization, the process of ionization is the
LAW OF PUTTING THINGS TOGETHER AND TAKING THEM APART, ION BY ION.
The electrons in the outer orbit of an anion move in a different manner
from the electrons in the outer orbit of a cation. In the human body,
the clash of anionic and cationic foods gives off energy; that is,
the resistance between these orbiting anionic and cationic molecules
in the human body actually creates the necessary energy for good health.
Lemon
is one of the only foods on the planet that has more anions
than cations in its atomic structure.
When
considering the electromagnetic properties of food Dr. Beddoe
points out that all foods are considered cationic with the exception
of fresh, raw lemon juice. Some have suggested that the reason
fresh lemon juice is similar to digestive enzymes is due to
the low amount of sulfur in lemons. It should be noted that
pasteurized and packaged lemon juice is cationic and, therefore,
ineffective as a health remedy.