If you have a sweet tooth, you may want to use honey with your lemon juice. Honey is naturally sweet and it has antioxidant properties that may improve insulin sensitivity. You can also substitute honey with maple syrup for the same taste. You can get about 3 tablespoons of lemon juice and honey from a medium to large lemon. When buying lemons, try to purchase at least one lemon per glass. Honey is the sweetest ingredient, so you can use more than one tablespoon in a glass.
Adding lemon to your morning cup of warm water will help the digestive system get moving in the morning. Lemon juice helps your digestive system remove unwanted materials and encourages your liver to produce bile, which aids in digestion. Lemon is also an effective remedy for constipation and heartburn, two common digestive problems. In fact, 30 percent of people over the age of 60 suffer from atrophic gastritis, a condition that affects the stomach’s ability to produce acid.
Honey and lemon
Honey and lemon have numerous benefits, both for our health and the environment. Honey contains vitamin C, which aids in the body’s defense against infections. Honey also has antioxidant properties, and is known to reduce the severity and frequency of coughing. It can help with weight gain, too. Several studies have indicated that drinking lemon water with honey can also reduce the risk of heart disease, stroke, and cancer. A glass of lemon juice and honey in water is a wonderful way to start your day.
Lemon juice can be stored without a fridge.
But how long you can store it depends on your mode of storage. Generally, lemon juice does not last for more than 2 to 4 days if you’re trying to keep it without a fridge. This is much longer than other common types of juice like orange juice.
Its natural acidity prevents it from spoiling too fast. Although, if you want to keep it for a bit longer than 2 to 4 days, you have to help it along some. The perfect way to do that is by canning and then boiling the juice.
If your lemon juice will last longer, you need to can and boil it properly. Take this as a rule of thumb: 1000 & 500 ml jars should boil for 5 minutes, 2-litre jars should boil for 10 minutes and so on.
Canning and boiling help lock in the natural acidity of lemon juice and keep out other agents that would have contributed to its spoiling. This way, you can enjoy the juice for much longer although it may not remain as fresh as newly squeezed juice.