- Overcoming the Anxiety Associated with Breast Cancer Screening
- Paying Women to Have Mammograms Presents Ethical Problems
- Acupuncture Treatments Benefit Breast Cancer Survivors
- Download a Free e-Book to Reduce Your Breast Cancer Risk
- Accurately Assessing Breast Cancer Risk
- Biomarker Holds Promise for Treating Breast and Prostate Cancers
- Smoking Lowers Breast Cancer Survival Rates
- Understanding the Link Between Phthlate Exposure and Breast Cancer Risk
- Young Women with Breast Cancer Have Unique Needs
- Texts Boost Breast Cancer Screening Numbers
The Health Benefits of Limes
Sweet limes don’t contain citric acid content; sour limes contain both a higher sugar level and citric acid content than their close cousin the lemon, contributing to their acidic, tart taste. Today, this taste is known and loved by those who enjoy ‘Tequila slammers’ and ‘Margaritas’ around the world.
Originating in Southeast Asia, limes found their way into Egypt and North Africa about 1000 years ago. From here the Moors carried them to Spain and it was during the Crusades that limes were then spread throughout southern Europe. Christopher Columbus triumphantly brought the sour lime to the New World in 1493.
Today, limes are grown in warmer climates, since they are very susceptible to frost, namely the very southern states of America, Mexico, and Brazil.
They contain a number of elements particularly helpful to our health, acting as a mosquito repellent, a preventative for cancer and high cholesterol levels and are also highly efficient at reducing the risk of cholera.
Health Benefits of Limes
1. The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.
2. Benders’ Dictionary of Nutrition and Food Technology.
3. USDA National Nutrient Database for Standard Reference.
4. Rodrigues A, Sandström A, Cá T, Steinsland H, Jensen H, Aaby P. Protection from cholera by adding lime juice to food – results from community and laboratory studies in Guinea-Bissau, West Africa. Trop Med Int Health. 2000 Jun;5(6):418-22. PMID: 10929141.
5. Rodrigues A, Brun H, Sandstrom A. Risk factors for cholera infection in the initial phase of an epidemic in Guinea-Bissau: protection by lime juice. Am J Trop Med Hyg. 1997 Nov;57(5):601-4. PMID: 9392602.
6. Mata L, Vargas C, Saborío D, Vives M. Extinction of Vibrio cholerae in acidic substrata: contaminated cabbage and lettuce treated with lime juice. Rev Biol Trop. 1994 Dec;42(3):487-92. PMID: 7501870.
7. Mata L, Vives M, Vicente G. Extinction of Vibrio cholerae in acidic substrata: contaminated fish marinated with lime juice (ceviche). Rev Biol Trop. 1994 Dec;42(3):479-85. PMID: 7501869.
8. Tawatsin A, Wratten SD, Scott RR, Thavara U, Techadamrongsin Y. Repellency of volatile oils from plants against three mosquito vectors. J Vector Ecol. 2001 Jun;26(1):76-82. PMID: 11469188.
9. Gary D. Manners, Andrew P. Breksa, Thomas S. Schooch, Shin Hasegawa, Robert A. Jacob. Journal of Agricultural and Food Chemistry 2003. Agricultural Research Service (ARS).