Lemons, one of the most highly alkalinizing foods, are native to tropical Asia, where cultivation goes back at least 2,500 years. In the twelfth century the Arabs brought lemons to Spain and Africa. It was Christopher Columbus, according to Las Casa, the Spanish historian, who brought seeds of lemons with him from the Cancary islands on his second voyage.

In the New World, lemons were introduced by the Sapnish adventurers in Haiti, then known as Hispaniola. In the US, Florida was the first lemon-producing area, and this state led in production of lemons until the heavy freeze in 1895 killed the lemon groves. They were never replanted. Now, about 95 percent of the lemons used in the US and Canada are produced in southern California. The other 5 percent are grown in Italy. Italy and California together produce all of the world’s entire supply of lemons.

In 1870, a variety of lemon called the Eureka was started from the Sicilian lemon seed planted in Los Angeles by C.R. Workmen. The Eureka, along with Libson, are the two varieties most commonly grown commercially. The Eureka grows in prolific quantity and is early-bearing, from late spring to summer; the Libson tends to bear only one large crop a year, in either spring or winter. A single lemon tree has been known to produce 3,000 lemons a year. This is because lemon trees bloom and ripen fruit every month of the year. The most fruit is produced between January and May.

The best lemons have skin of an oily, fine texture and are heavy for their size. This type is more apt to be full of juice, with a minimum of seeds and waste fibers. Choose lemons of a deep yellow color for ripeness and juice. They should be firm, but not hard, to the touch. Avoid using lemons that show signs of bruises, as fruits that have been mechanically injured are more subject to mold. Decay on the fruit appears as a mold or a discolored soft area at the stem end. Shriveled or hard-skinned fruits, or those that are soft or spongy to the touch, are not desirable. They may be old, dried out, mechanically injured, or affected by a rot at the center.

Lemon juice makes a good substitute for vinegar, especially in salad dressing, and for flavorings generally. Use a little lemon juice to cut the sweetness in very sweet fruit juices and use lemons in milk or cream, or canned milk, to curdle it, or when you want to make cheese. Use lemon to soften water to make an excellent rinse.

THERAPEUTIC VALUE

The lemon is rich in alkaline elements. Fresh lemon juice is an outstanding source of vitamin C. However, most of this valuable vitamin is lost if the juice is left exposed to air too long. Lemons are high in potassium, rich in vitamin B, and maybe considered a good source of vitamin G. Both lemons and limes contain 5-6 percent citric acid as compared with oranges, which contain 1 to 2 percent. The lemon is classified as an acid fruit, along with other citrus fruits, cranberries, loganberries, loquats, pineapples, pomegranates, strawberries and tamrinds.

Lemons are ideal for getting rid of toxic materials in the body, but citric acid in lemons can really stir up inactive acids and inactive toxic settlements of the body. The mineral content of the lemon is alkaline-forming in its ash. However, before this alkaline ash goes into the tissues, the citric acid is stirring up many of the acids in the body andit is difficult to get rid of the toxic conditions. We cannot get rid of these toxins because the kidneys, bowels, lungs and skin are not throwing off the body acids fast enough. When these acids are not thrown off quickly enough, they stay in the body becoming so active that academia and other irritating conditions may arise. A person with a highly acid stomach and acid reactions in the body will find that he/she is allergic to many foods. Citric acid would not produce as many irritating effects in personswith this problem if they would first make sure that the eliminative organs were working properly.

Lemons, and all citric acid fruits, are good in cases of putrefaction, especially of the liver. In many cases, they will help stirrup any latent toxic settlements in the body that cannot be eliminated any other way. Lemon drinks help tremendously when we need to remove the impurities and fermentative effects of a bad liver. We have often used citric acid diets with excellent results. But citric acid juices do thin the blood and we must remember that the elimination diet is only a part of what we require for right living.

Lemons are wonderful for throat trouble and catarrh. At the first sign of a cold, drink a glass of warm, unsweetened lemonade, and the cold maybe prevented. Lemons may aid in digestion and can strengthen resistance. A little lemon and the yolk of a raw egg in a glass of orange juice is an excellent mild laxative, as well as a nutritious drink. But, if you are extremely irritable, nervous, sensitive, or highly toxic, use vegetable juices or vegetable broths instead of citric acid fruits.

Lemons are wonderful for fevers, because a feverish body responds to citric acid fruits better than any other food. If we could live correctly, we would find that citrus fruits are one of the most wonderful foods to put in the body. By “living correctly,” I , mean that if the skin is eliminating properly, it would be able to take care of its share of the waste materials that have to be eliminated. When the skin is not eliminating well and acids are stirred up with citrus fruit, the kidneys have to do more work than they are capable of doing. In this case, it is best to use vegetable juices instead of citrus juice to avoid stirring up the toxemia acids in the body. Vegetable juices carry off toxemia acids and act more as a sedative. Before we use lemons, we should make sure that the eliminative organs are working well, because if they are not, the citric acid will cause over-activity. This over-activity will result in constant catarrh discharges, as well as many highly acid reactions in the body.

Lemons can be used very effectively in cases of influenza. My late teacher, Dr. V. G. Rocine, gave me this remedy for influenza many years ago: Bake a lemon for twenty minutes in the oven. Cut it in half and squeeze one half of the baked lemon into a glass of hot water. Drink this every half hour, as long as the fever is present.

The lemon seems to have the properties of increasing elimination through the skin, and therefore helps reduce the fever. The lemon also has certain effects on the germ life found in influenza, since it is a wonderful germicide. In fact, there are at least twenty different germs that can be destroyed by the use of lemon itself. To make this influenza remedy more complete, Dr. Rocine used a boneset tea along with it to control the calcium that is necessary whenever there is a fever.

Nutrients in One Pound (including peel)

Calories: 90

Protein: 3.3 g

Fat: 0.9 g

Carbohydrates: 41 g

Calcium: 274 mg

Phosphorus: 67 mg

Iron: 3.1 mg

Vitamin A: 301 I.U.

Thiamine: 0.06 mg

Riboflavin: 0.18 mg

Niacin: 0.9 mg

Ascorbic acid: 346 mg

The mango is said to have originated in Burma, Malaya, or the Himalayan region of India. It has been in cultivation for over 4000 years and has entered prominently in Hindu mythology and religious observances. It is now a familiar fruit to all parts of the tropic zone, and is as important there asthe apple is in our more temperate climate.

Although the mango is not too well-known in this country, some parts of the world value this fruit highly. Glowing descriptions of mangos can be found in the literature of these countries. The Turkoman poet, Amir Khusrau, for instance, wrote of the mango in the fourteenth century: “The mango is the pride of the garden, the choicest fruit of Hindustan. Other fruits we are content to eat when ripe, but the mango is good in all stages of growth.”

The first attempt to introduce the mango into this country was made in 1833, when plants were transported to Florida from Mexico. These trees died, and another attempt was made thirty years later when seedling trees were introduced. The real success of its culture came at the beginning of thiscentury, when choice grafted trees were brought from India. Because the fruit’s susceptibility to frost, its culture is limited to certain sections of Florida, where it is a summer crop only.

The mango tree is a member of the sumac family. Its sometimes grows as high as 40 feet. Its leaves are shiny and its flowers yellowor of a reddish hue. There are hundreds of varieties of mangos, and they range from the size of plums to that of apples, often weighing a pound or more. The common color of the mango is orange, although the fruit may range from green to yellow or red.

This fruit is available from May to September, the peak month being june. Some varieties are shipped in from China, Jamaica, Mexico and Cuba.  A quality mango has a fairily small seed stone, adn the pulp is delicate and smooth. The fruit should be fresh in appearance, plump, and firmto the touch; however the test of quality is in its taste.

Mangos are best eaten as a fresh fruit. They have a high sugar content, although they are clightly acid in taste. Mangos are good used in combination with other fruits in salads, and in some parts of the world they are roasted. Both the flavor and aroma of mangos are spicy and attractive. To conserve the aroma, do not cut until just before serving.

THERAPEUTIC VALUE

Mangos contain a considerable amount of gallic acid, which may be binding to the bowels. It is excellent as a disinfectant to the body. Many people claim the mango is a great blood cleanser,and it also has fever-soothing qualities. mango juice will reduce excessive body heat. Mangos are also wonderful for helping to throw off body odors.

NUTRIENTS IN ONE POUND

Calories 198

Protein 2.1g

FAT 0.6g

Carbohydrates 51.6g

Calcium 27mg

Phosphorus 39mg

Iron 0.6g

Vitamin A 14,5901I.U.

Thiamine 0.19mg

Riboflavin 0.17mg

Niacin 2.8 mg

Ascorbic acid 106mg

The sweet potato should be thought of as a true root and not a tuber, as is commonly believed. It has been one of the most popular foods of tropical and subtropical countries for centuries. Columbus and his men were fed boiled roots by the natives of the West Indies, which these men described as “not unlike chestnuts in flavor.” This new food was carried back to Spain, and from there it was introduced to European countries. De Soto found sweet potatoes growing in the gardens of the Indians who lived in the territory that is now called Louisiana.

During the Civil War, troops short of rations found they could live indefinitely on sweet potatoes alone. The Japanese on Okinawa could not have held out as long as they did if they had not been able to raid sweet potato patches at night. In 1913 the supply of sweet potatoes was so large and the demand so small that Louisiana towns sold them for fifty cents a barrel.

There are two main types of sweet potatoes; those that are mealy when cooked, and those that are wet when cooked—popularly miscalled “yams.” Actually, there are few yams grown in this country, and they are grown almost solely in Florida.

Decay in sweet potatoes spreads rapidly and may give the entire potato a disagreeable flavor.  This decay may appear in the form of dark, circular spots or as soft, wet rot, or dry, shriveled, discolored and sunken areas, usually at the ends of the root.

Use the sweet potato baked, steamed, or roasted, in puddings or pies.  Whenever possible, they should be cooked in their jackets, to conserve the nutrients.  If you wish to discard the skin, this vegetable is much easier to peel when cooked.  When combining the sweet potato with other foods, remember that it is a little more difficult to digest than the white potato.

THERAPEUTIC VALUE
The sweet potato is good for the eliminative system, but is a little more difficult to digest than the white potato.  It contains a great deal of vitamin A and is a good source of niacin.

NUTRIENTS IN ONE POUND
Calories: 419
Protein: 6.2 g
Fat: 1.5 g
Carbohydrates: 96.6 g
Calcium: 117 mg
Phosphorus: 173 mg
Iron: 2.7 mg
Vitamin A: 30,030 I.U.
Thiamine: 0.37 mg
Riboflavin: 0.23 mg
Niacin: 2.8 mg
Ascorbic acid: 77 mg

The lime is native to southeastern Asia and has been cultivated for thousands of years. It is believed that the Arabs brought them from India during the period of Mohammedan expansion in A.D. 570-900. From the earliest days of British sailing vessels, British sailors were given a regular ration of lime juice to prevent scurvy at sea, resulting in the nickname “limey” for British sailors.

Limes have been grown in California and Florida since the early days of the citrus industry. After the great freeze in Florida in 1894-95, when the lemon industry was almost totally destroyed, California began growing virtually all the lemons in the United States.  At this time Florida’s lime industry expanded, and now Florida grows most of the limes used in this country.  California is second in production, and Mexico is a close third.  Limes grow all year.  Florida produces them from April to April, and California from October throughout the year.  The main season for imports is May through August.

Limes that are green in color and heavy for their size are the most desirable commercially, because of their extreme acidity.  The full, ripe, yellow lime does not have a high acid content.  If the lime is kept until fully ripe it may be used in the very same way the lemon is used, and to fortify other foods with vitamin C.  Like lemons, limes are very high in vitamin C, are a good source of vitamin B1, and are rich in potassium.  They spoil easily, and limes with a dry, leathery skin or soft, moldy areas should be avoided.  Store limes in a cool, dry place.

Limes contain 5 to 6 percent citric acid, and are too acid to drink without sweetening.  Their natural flavor is enhanced when combined with other juices.  Limes make a delicious dressing for fish, and, when added to melons, bring out the natural flavor of the melon.  A few drops of lime juice added to consommé, or jellied soups, give a particular zest to the flavor.  Subacid fruits, such as apples, pears, plums, peaches, grapes, and apricots, go best with limes.

THERAPEUTIC VALUE
Limes are good for the relief of arthritis because they have such a high vitamin C content.  They are especially good for anyone with acidemia, because they are one of the most alkalinizing foods.  A drink of lime juice and whey is a wonderful cooler for the brain and nervous system.  Limes can be used to treat brain fever, or someone who is mentally ill.  They are good for a brain with a great deal of hot blood in it, which usually shows itself in anger, hatred, or other brain disturbances.  Limes make a wonderful sedative for those suffering from these afflictions.

NUTRIENTS IN ONE POUND (without rinds or seeds)
Calories: 107
Protein: 2.8g
Fat: .8g
Carbohydrates: 42.4g
Calcium: 126mg
Phosphorus: 69mg
Iron: 2.3mg
Vitamin A: 50 I.U.
Thiamine: .1mg
Riboflavin: .08mg
Niacin: .7mg
Ascorbic Acid: 94mg

The ancient Phoenicians brought asparagus to the Greeks and Romans. It was described in the sixteenth century by the English writer Evelyn as “sperage,” and he said that it was “delicious eaten raw with oil and vinegar.”

When selecting asparagus, choose spears that are fresh, firm, and tender (not woody or pithy), with tips that are tightly closed. Watch for signs of decay, such as rot and mold. If the tip of the spear appears wilted, the asparagus is really too old to be good. From the tip to all but an inch of the base, the stalk should be tender. Angular stalks indicate that they are tough and stringy.

Store asparagus wrapped in a damp cloth or waxed paper, and keep refrigerated until you are ready to use it.  Asparagus loses its edible quality when it is subjected to dryness and heat, which reduce the sugar content and increase the fiber content.

Asparagus is a perennial herb, and is a member of the Lily of the Valley family.  It can be served hot, with drawn butter; cold, in a salad; in soups; and as a sandwich filling or flavoring.

The season for asparagus is February through July, and the peak months are April, May, and June.  Early spring asparagus is from California; late spring asparagus is shipped in early April or late May from Maryland, Delaware, New Jersey, Pennsylvania, Massachusetts, Michigan, Illinois, and Iowa. Green asparagus is the most nutritious.  Some varieties are green-tipped with white butts, and some are entirely white.  Most of the white variety is canned.

Asparagus is best when cooked in stainless steel, on low heat.  This leaves the shoots tender and retains their original color.  If cooked with the tips up, more vitamin B1 and C will be preserved.  The liquid can be saved and used in vegetable cocktails.

THERAPEUTIC VALUE
Asparagus acts as a general stimulant to the kidneys, but can be irritating to the kidneys if taken in excess or if there is extreme kidney inflammation.  Because it contains chlorophyll, it is a good blood builder.

Green asparagus tips are high in vitamin A, while the white tips have almost none.  This food leaves an alkaline ash in the body.  Because they have a lot of roughage, only the tips can be used in a soft diet.  They are high in water content and are considered a good vegetable in an elimination diet.  Many of the elements that build the liver, kidneys, skin, ligaments, and bones are found in green asparagus.  Green asparagus also helps in the formation of red blood corpuscles.

NUTRIENTS IN ONE POUND
Calories: 90
Protein: 7.5g
Fat: .7g
Carbohydrates: 13.1g
Calcium: 71mg
Phosphorus: 211mg
Iron: 3.11mg
Vitamin A: 3,430 I.U.
Thiamine: .54mg
Riboflavin: .59mg
Niacin: 3.9mg
Ascorbic Acid: 113mg