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LIMES Benefits
In the mid-18th century the Scottish naval surgeon James Lind showed that scurvy, the former scourge of sailors, could be prevented by drinking the juice of limes, lemons or oranges. This is because the disease is caused by a deficiency of vitamin C, of which citrus fruits are an excellent source. Lemons and limes became essential rations for British sailors - hence the nickname ‘limey’. Like the other citrus fruits, limes contain significant amounts of bioflavonoids which act like antioxidants, helping to protect the body against Free Radical damage. The juice of fresh limes, like that of lemons, is an excellent source of vitamin C and a small glass contains only 37 kilojoules. The juice is often used to bring out the flavour of other fruits, such as avocado’s and melons, while it also makes an excellent, tenderising marinade for meat. Dishes where lime juice has been used as a flavouring need little salt - which can be helpful if you are trying to follow a low-sodium diet. Lime juice is a traditional ingredient in many Asian dishes and is used in pickles and salad dressings as well as in fish and meat dishes. |