Lime juice

1. General product characteristics
2. Useful properties of the food component
3. What is gel water and how is it related to lime
4. Possible harm and contraindications
5. The chemical composition of raw lime juice
6. Use of the product in cooking
7. Things to know (Q&A)

Lime is recognizable by its bright green peel, aromatic tart pulp, lack of seeds and fragrant zest. It is this citrus representative that is ideal for juice extraction - lime is placed in the palm of your hand, and the liquid begins to stand out even with light pressure on the surface. The miniature lime contains a huge amount of juice. You can dilute a whole pot of Asian soup with one fruit, or make several glasses of homemade mojito based on it.

What you need to know about the product, how to squeeze lime juice at home, what are the tricks for using acidic liquid in the gastronomy industry?

General product characteristics

Lime is a type of citrus from the rue family. Lime fruits are genetically similar to lemon, they grow mainly in India. The fruits are used fresh or for juicing. Lime juice concentrates up to 8% citric acid.

• General product characteristics
• Useful properties of the food component
• What is gel water and how is it related to lime
• Possible harm and contraindications
• The chemical composition of raw lime juice
• Use of the product in cooking

The product is used not only in the food industry, but also in cosmetology and traditional medicine. Dermatologists recommend using lime juice products for those with oily skin. The substance blocks the secretion of sebum (a protective layer of fat), neutralizes blackheads, makes pores less visible and whitens the skin, eliminating pigmentation. What's more, concentrated citrus juice is able to revive fine hair and nails.

The product enhances blood circulation, promotes skin regeneration, stimulates the growth of new cells, eliminates wrinkles, tones the skin and evens out the complexion. Lime juice is recommended for use after pregnancy, serious illness, severe nervous stress, or to partially eliminate the harmful effects of bad habits (for example, when smoking). The juice is often used for herpes, abscesses, papillomas, warts, closed comedones.

In traditional medicine, citrus extract is added to sedatives, medicines that regulate the functioning of the heart / stomach / intestines. The product is introduced into the diet of patients who have experienced severe stress and other emotional distress. Also, the substance is used in the treatment of infectious pathologies, fever, colds, sore throat without a specific etiology.

Useful properties of the food component

Juices are ideal food for the human body. Liquids are much easier, faster and more efficiently digested by the digestive system. A person spends much less energy on obtaining and breaking down nutrients than he could spend on assimilating solid food. Moreover, juices control immunity, increase energy balance, strengthen immunity, transform skin / hair / nails, sharpen the sense of smell and improve the functionality of taste buds.

Concentrated fruit drinks are a treasure trove of ascorbic acid (vitamin C). The nutrient has a beneficial effect on the human immune system and improves the overall performance of the body. But the strengthening of immunity is not the only merit of vitamin C. The nutrient has an antioxidant effect and protects the cells of the human body from pathogenic microflora. Ascorbic acid also reduces the risk of developing cataracts and macular degeneration (a disorder in the center of the retina). Do not forget that juices contain a lot of natural sugar, so it is better to refuse uncontrolled drinking of liquids.

Tip: Concentrated lime juice is best diluted with other foods. For the most beneficial drink, nutritionists advise using 3 vegetables and 1 fruit.

What is gel water and how is it related to lime

For the first time, the topic of gel water was raised by a researcher, anthropologist Gina Bria. She found that any plants transform the familiar chemical formula H2O into H3O2. The scientific community has called this liquid structured or gel water. The anthropologist herself calls the fluid "slow." According to Gina herself, this definition is the best fit for a liquid. Its special structure allows the cells of the human body to absorb special water much more slowly and efficiently. Regular water passes through the body in just 10 minutes, often flushing out important nutrients / electrolytes. Slow fluid use a different technique. It delivers minerals and vitamins to various parts of the body, enhancing the level of their absorption.

Vegetables and fruits are 80% gel water, and leafy greens are 90%.

A specific fluid is not only responsible for hydration. She is able to replenish energy reserves and accumulate energy in herself. Scientists from the University of Washington call it the fourth phase of water after 3 habitual states - solid, liquid and vapor.

It turned out that the human body is able to independently synthesize gel-water. How does this happen? During photosynthesis, plants absorb ultraviolet rays and convert them into chemical energy. Energy is used for metabolism, growth and other biological processes. The human body is characterized by similar transformations. Sunlight comes into contact with the surface of the skin, provoking the division of water molecules inside cells into negatively and positively charged particles. During this process, gel water is formed.

Is there a connection between slow water and miniature green fruits? Yes, lime electrolytes contribute to the self-production of gel water by the human body. Other citrus varieties do not have this effect.

Possible harm and contraindications

According to the classical scheme, citrus fruits go through several stages of production. When squeezing the juice, the pulp is separated from the liquid. During this process, the fluid loses its fiber. Fiber is the coarse part of plants that stimulates digestion, relieves inflammation and harmonizes the internal microflora. When squeezing the juice, all the components are heated. The metal knife rotates, generates heat, which destroys enzymes and oxidizes nutrients. But not all juices are devoid of most of the nutrients. Cold-pressed herbal drinks are considered the most useful. The liquid is extracted by pressing and crushing. During production, a minimum of heat is generated, so more enzymes, vitamins and minerals are retained.

Ascorbic acid, which is abundant in lime, destroys enamel and makes teeth sensitive. To minimize acid exposure, rinse your mouth with water and do not brush your teeth for 20 minutes after consuming citrus fruits. It is necessary to abandon lightning-fast teeth cleaning in order to avoid mechanical damage to the enamel. A short pause will allow the oral cavity to neutralize the acid on its own.

Direct contraindications for use:

• intestinal / stomach ulcer;
• hepatitis;
• gallstone disease, pathology of the biliary tract;
• pancreatitis;
• cholecystitis;
• increased acidity of gastric juice;
• gastritis;
• enterocolitis;
• individual intolerance to the product.

The chemical composition of raw lime juice

Use of the product in cooking

Lime juice is a versatile food ingredient. It is drunk fresh, added to sauces, dressings, sweet / salty / sour dishes, alcoholic and non-alcoholic cocktails. The concentrated liquid is perfect for both chocolate cake and quail marinade - the scope of use is limited only by your imagination and culinary skills.

Among the most popular citrus juice dishes / drinks are guacamole, tom kha cai (soup), Mexican salsa, lime soup, margarita, sangrita, classic lemonade, mojito.

Important. Be careful - lime juice is very sour. It is used in a minimal amount so as not to overpower the taste of other ingredients in the dish.

Concentrated lime juice with a spray is especially popular in the modern gastronomic market. It is sold in small containers from which you can extract liquid with a light finger pressure. The dispensing system will immediately spray a small amount of juice onto the desired dish. Thanks to the spray bottle, you will definitely not be able to overdo it with an acidic liquid and ruin your culinary masterpiece.

Guacamole recipe

This is a cold appetizer made from avocado, tomatoes, citrus juice. Guacamole is most popular in Mexican and American culinary traditions. The dish can be used as a vegan snack or as a sauce for your favorite meat / fish / grain products.

We need:

• avocado (it is recommended to choose fully ripe fruits) - 2 pieces;
• tomatoes - 60 grams;
• lime juice - 1 tablespoon;
• salt / pepper to taste.

Preparation

Separate the avocado flesh from the rind, crush with a fork until smooth. The structure of guacamole can be varied in taste - from a delicate puree to a dense mass with avocado pieces. Chop the tomatoes, add to the avocado pulp, pour the lime juice, spices into the mixture and mix all the ingredients thoroughly. Guacamole can be eaten as a snack with bread / crisps / chips, or added to pasta / porridge / soup as a sauce.

Sangrita recipe

• Coronaviruses: SARS-CoV-2 (COVID-19)
• Antibiotics for the prevention and treatment of COVID-19: how effective are
• The most common "office" diseases
• Does vodka kill coronavirus
• How to stay alive on our roads?

This is a Mexican soft drink. Its taste combines a bright sour-spicy palette, which is traditionally "muffled" with tequila. The name of the cocktail literally translates as "krovinka" or "krovushka".

We need: lime juice - 30 milliliters; orange juice - 50 milliliters; tomato juice - 200 milliliters; granulated sugar - 1 teaspoon; Tabasco sauce / sea salt / black pepper to taste.

Preparation

Mix all ingredients thoroughly, cover with cling film and refrigerate for at least 60 minutes. Chilled sangrita is washed down with strong alcohol (mainly tequila, vodka, liqueur or gin), used as a sauce or as an independent snack.

Things to know (Q&A)