Lemon peels are full of citrus flavonoids: incredibly health-promoting plant compounds.
- Strong cancer inhibition in ALL forms of cancer – 900 studies
- Effect against Alzheimer’s dementia – 20 studies
- Effect against the consequences of diabetes – 200 studies
- Brain / nerve inflammation – 20 studies
- Atherosclerosis – 70 studies
- Colitis – 30 studies – Intestinal inflammation – 30 studies
- Multiple Sclerosis – 5 studies
Here my one-page instructions for making it are available for download.
The only drawback – how can we consume the lemon peels?
“Grating frozen lemons over food”
is often advertised online as an anti-cancer agent. It’s difficult to do, which is why not many people will do it.
Lemon Peel Smoothie
I’ve written several articles about it: Potent Cancer Inhibition with Lemon Peel Smoothie and also several smoothie Recipes
New: Lemon Peel Jam
I was a bit tired of making smoothies—you have to clean the blender every time. So we designed a new way to use lemon peel that tastes wonderful and that everyone is clamoring for: jam.
Preparation
10 bags of organic lemons are cut and added to the pot, along with about 1/4 liter of water.
I also add 250g of erythritol (not birch sugar, which is an antibiotic) and a little bit of rock sugar (to save sugar). Stevia, which is an antibiotic against Lyme disease biofilm, would be better or healthier.
Boil the lemons and simmer for about 3 minutes, just long enough to destroy all the vitamin C.
Then it’s time for the immersion blender to come into action. This blends the lemons into a fine paste. Now I also add organic lemon oil or organic orange oil to intensify the flavor, but it’s not necessary – just like 1 tablespoon of vanilla sugar – but it really makes a difference. With the addition of vanilla, it turns out fantastic!
Pour into jam jars – that should be enough, since the jam is sour anyway – but I put it in the steamer or oven (our Miele has a steamer function) for 10 minutes at 120 degrees Celsius to further sterilize.
Yes – and that’s what the rest of our kitchen usually looks like: antioxidants and flavonoids galore. Because it’s organic, a good portion of it will go bad over the course of the next week – the non-organic stuff lasts forever.
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