Why lemon juice ?

Why lemon? Check out the following benifits

*Great source of Vitamin C.
* Drinking lemon juice regularly eliminates the need for deodorant.
*Lemon juice is a great astringent and hair rinse.
*Cleanses the digestive system.
*Relieves symptoms of indigestion such as heartburn, bloating and belching.
*Controls constipation and diarrhea by eliminating waste more efficiently.
*Enhances the beauty of your skin, rejuvenating it from within.
*Cleanses and aids in eliminating waste in the liver.

Out of breath ? Try lemon

A cold glass of lemon water may protect your lungs against asthma. In fact, adding all things citrus such as grapefruit, oranges and lemons added to your shopping bucket may help reduce your risk of developing this respiratory problem, regardless of how active or how old you are.
Like most fruit, citrus is packed with nutrients that can help keep you healthy in general, and the ample amount of vitamin C in citrus fruit may have a particular benefit, it reduces risk of asthma. It has been found that adults who ate little or no fruit and shunned citrus were significantly more likely to have the wheezing and gasping symptoms of asthma.

Burning FAT

Your body needs sufficient vitamin C to burn fat and burning fat is key to keeping excess pounds away. So pop your C supplement, or snack on some C-rich orange / lemon before your next power walk. To keep the pounds you dropped from coming right back, you could start your day with some grapefruit, have an orange after lunch, or fill your dinner plate with C-rich veggies like red bell peppers and broccoli. So don’t skip your morning orange / lemon juice. And for a sophisticated twist to your lemonade, add some grated cucumber or ginger to your drink.

The best loved root vegetable-Carrots

Years before, vegetables were often served merely as an accessory to meat. But carrots always made an appearance, often overcooked but still eaten. Young carrots braised in butter are intensely flavoured and sweet, while steamed carrots are tender. Carrots grated into salads taste fresh and clean, while in casseroles, they are savoury with the characteristic carrot flavour. In soups they are fragrant and mild, and in cakes their flavour can hardly be detected, yet their sweetness adds richness.
The orange-coloured taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene. Betacarotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Carrots are also a very good source of dietary fibre, vitamin C, vitamin K, foliate and manganese, and a good source of vitamin B6, pantothenic acid and iron. But to obtain maximum benefit it is best to eat them raw.