Question:

Will lemon juice make u poop?

Answer:

Lemon juice in warm water or tea can be effective in helping someone poop! Have a great day & ask away!

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The lemon (Citrus × limon) is a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade. The origin of the lemon is a mystery, though it is thought that lemons first grew in Southern India, northern Burma, and China. A study of the genetic origin of the lemon reported that it is a hybrid between sour orange and citron. Lemons were known to the Jews of Jerusalem, who, according to Josephus, pelted an errant high priest with them during a festival in the 90s BC, although Jewish tradition maintains that this was done with citrons, not lemons. They entered Europe near southern Italy no later than the 1st century AD, during the time of Ancient Rome. However, they were not widely cultivated. They were later introduced to Persia and then to Iraq and Egypt around 700 AD. The lemon was first recorded in literature in a 10th-century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens. It was distributed widely throughout the Arab world and the Mediterranean region between 1000 and 1150. The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th century. The lemon was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as an ornamental plant and for medicine. In the 19th century, lemons were increasingly planted in Florida and California. In 1747, James Lind's experiments on seamen suffering from scurvy involved adding lemon juice to their diets, though vitamin C was not yet known. The origin of the word lemon may be Middle Eastern. One of the earliest occurrences of "lemon" appears in a Middle English customs document of 1420–1421. The word draws from the Old French limon, thence the Italian limone, from the Arabic laymūn or līmūn ليمون, and from the Persian līmūn لیمو, a generic term for citrus fruit, which is a cognate of Sanskrit निम्ब (nimbū, “lime”). Lemons are often grafted to more vigorous rootstocks. The Bonnie Brae is oblong, smooth, thin skinned and seedless; mostly grown in San Diego County. The Bush lemon tree, a naturalized lemon, grows wild in subtropical Australia. It is very hardy, and has a thick skin with a true lemon flavor; the zest is good for cooking. It grows to about 4 m in a sunny position.][ The Eureka grows year-round and abundantly. This is the common supermarket lemon, also known as "Four seasons" (Quatre Saisons) because of its ability to produce fruit and flowers together throughout the year. This variety is also available as a plant to domestic customers. The Femminello St. Teresa, or Sorrento is native to Italy. This fruit's zest is high in lemon oils. It is the variety traditionally used in the making of limoncello. The Jhambiri (C. jhambiri), also known as rough lemon and bush lemon, has a rough skin, lemon yellow exterior and a very sour pulp. It is widely used as a rootstock in South Asia.][ The Lisbon is a good quality bitter lemon with high juice and acid levels, the fruits of Lisbon are very similar to Eureka. The vigorous and productive trees are very thorny, particularly when young.][ The Meyer lemon is a cross between a lemon and possibly an orange or a mandarin, and was named after Frank N. Meyer, who first discovered it in 1908. Thin-skinned and slightly less acidic than the Lisbon and Eureka lemons, Meyer lemons require more care when shipping and are not widely grown on a commercial basis. Meyer lemons have a much thinner rind, and often mature to a yellow-orange color. Meyer lemons are slightly more frost-tolerant than other lemons. The Ponderosa lemon is more cold-sensitive than true lemons; the fruit are thick-skinned and very large. It is likely a citron-lemon hybrid. The Variegated Pink is a varietal of the eureka or lisbon cultivars with variegated patterns in the foliage and the rinds of immature green fruit. Upon maturing to yellow, the variegated pattern recedes in the fruit rind. The flesh and juice are pink or pinkish-orange instead of yellow.][ The Verna is a Spanish variety of unknown origin.][ The Yen Ben is an Australasian cultivar. Lemon juice, rind, and zest are used in a wide variety of food and drink. Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into non-volatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked. Lemon juice is frequently used in the United Kingdom to add to pancakes, especially on Shrove Tuesday. Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, where its acid denatures the enzymes that cause browning and degradation. Lemon juice and rind are used to make marmalade and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes. Preserved lemons are a part of Moroccan cuisine. They are also one of the main ingredients in many Indian cuisines. Either lemon pickle or mango pickle is part of everyday lunches in Southern India.][ The leaves of the lemon tree are used to make a tea and for preparing cooked meats and seafoods. Lemons were the primary commercial source of citric acid prior to the development of fermentation-based processes. The juice of the lemon may be used for cleaning. A halved lemon dipped in salt or baking powder is used to brighten copper cookware. The acid dissolves the tarnish and the abrasives assist the cleaning. As a sanitary kitchen deodorizer the juice can deodorize, remove grease, bleach stains, and disinfect; when mixed with baking soda, it removes stains from plastic food storage containers. The oil of the lemon's peel also has various uses. It is used as a wood cleaner and polish, where its solvent property is employed to dissolve old wax, fingerprints, and grime. Lemon oil and orange oil are also used as a nontoxic insecticide treatment. A halved lemon is used as a finger moistener for those counting large amounts of bills, such as tellers and cashiers. Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood. The low pH of juice makes it antibacterial, and in India, the lemon is used in Indian traditional medicines Siddha Medicine and Ayurveda.][ One educational science experiment involves attaching electrodes to a lemon and using it as a battery to produce electricity. Although very low power, several lemon batteries can power a small digital watch. These experiments also work with other fruits and vegetables. Lemon juice is also sometimes used as an acid in educational science experiments. Many plants taste or smell similar to lemons. In 2010 India topped the production list with about 16% of the world's overall lemon and lime output, followed by Mexico (~14.5%), Argentina (~10%) and Brazil (~8%). Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division
The average lemon contains approximately 3 tablespoons (50 mL) of juice.][ Lemons and limes have particularly high concentrations of citric acid, which can constitute as much as 8% of the dry weight of these fruits (about 47 g/L in the juices); the juice of the lemon is about 5% to 6% citric acid. These values vary depending on the cultivar and the circumstances in which the fruit was grown. Lemons left unrefrigerated for long periods of time are susceptible to mold.
Lemonade is a lemon-flavored drink. In different parts of the world, the name has different meanings. In North America, lemonade is usually made from lemon juice, water, and sugar and is often home-made. In the United Kingdom and some other English-speaking countries, lemonade is a commercially-produced, lemon-flavored, carbonated, sweetened soft drink (known as lemon-lime in North America). Although lemonade is usually non-alcoholic, in recent years alcoholic versions of lemonade (called "hard lemonade") have become popular in various countries. In the United States and Canada, lemonade is an uncarbonated drink made from squeezed lemon juice, water, and sugar. Slices of lemon are sometimes added to a pitcher as a garnish and further source of flavoring. It can be made fresh from fruit, reconstituted from frozen juice, dry powder, or liquid concentrate, and colored in a variety of shades. It can also be frozen into a slush or Popsicle-type dessert. Artificially sweetened and artificially flavored versions are also popular. Also, some types of artificially flavored alcoholic lemonade are popular. Variations on this form of lemonade can be found in many countries. In India and Pakistan, where it is commonly known as limbu paani or nimbu paani, lemonade may also contain salt and/or ginger juice. Shikanjvi is a traditional lemonade from the India-Pakistan region and can also be flavored with saffron, garlic and cumin. In the Middle East, South Central Asia and elsewhere, rosewater is commonly used for flavouring lemonade. Extract of vanilla bean can also be used, alone or in combination with cherry syrup to add flavour to these beverages. Pink lemonade may be colored with the juices of raspberries, cherries, red grapefruit, grapes, cranberries, strawberries, grenadine, or artificial food dye. The pink-fleshed, ornamental Eureka lemon is commonly used as its juice is clear though it is sometimes thought to be too sour to drink.][ The other citrus fruits, namely lime, orange, and grapefruit, have analogous preparations; there is also raspberryade. The citrus -ades are also mixed with one another as well as other fruits, spices, nuts, and the like to come up with a huge number of derivatives, of which the pink lemonades, raspberry lemonade, cherry lemonade, strawberry lemonade, cherry limeade, mint limeade, black cherry lemonade and lemon-limeade are most popular and which are bottled by companies for sale in many countries. Strawberry lemonade in slush form is distributed by chain restaurants like McDonald's as well. Bars, restaurants, and chains thereof such as the Sonic drive-thrus usually have materials on hand to make them on request as well; Sonic in particular has a large number of flavourings which can be combined with any of the base drinks. Peach lemonade is a popular example of a version that can be ordered or improvised by the drinker. The New York Times credited Henry E. "Sanchez" Allott as the inventor of pink lemonade in his obituary, saying he had dropped in red cinnamon candies by mistake. Another theory, recorded by historian Joe Nickell in his book Secrets of the Sideshows, is that Pete Conklin first invented the drink in 1857 when he used water dyed pink from a horse rider's red tights to make his lemonade. It is made from crushed ice, lemons, and sugar. A popular brand of frozen lemonade is Del's. Many children start lemonade stands in US and Canadian neighborhoods to make money in the summer months. The concept has become iconic of youthful summertime Americana to the degree that parodies and variations on the concept exist in many media. The computer game Lemonade Stand, created in 1979, simulates this business by letting players make various decisions surrounding a virtual stand. Some unlicensed lemonade stands have run afoul of health regulations. Daily consumption of 120 ml (4 imp fl oz; 4 US fl oz) of lemon juice per day, when mixed with two liters of water, has been shown to reduce the rate of stone formation in people susceptible to kidney stones. Lemons contain the highest concentration of citrate of any fruit, and this weak acid has been shown to inhibit stone formation. In the United Kingdom, lemonade most often refers to a clear, carbonated, sweetened, lemon-flavored soft drink. In North America, this is known as lemon-lime soda or pop. The suffix '-ade' in British English is used for several carbonated sweet soft drinks, such as limeade, orangeade or cherryade. UK-style lemonade and beer are mixed to make a shandy. Lemonade is also an important ingredient in the Pimm's Cup cocktail, and is a popular drink mixer. In the UK and other places the American-style drink is often called "traditional lemonade" or "homemade lemonade". Carbonated versions of this are also sold commercially as "cloudy" or "traditional" lemonade. There are also similar uncarbonated products, lemon squash and lemon barley water, both of which are usually sold as a syrup which is diluted to taste. Lemonade in Ireland comes in three varieties, known as red, brown and white. Red lemonade is one of the most popular mixers used with spirits in Ireland, particularly in whiskey. Major brands of red lemonade include TK (formerly Taylor Keith), Country Spring, Finches and Nash's. Other brands include Maine, Yacht and C&C (Cantrell & Cochrane). The most common brands of brown lemonade in Northern Ireland are Cantrell & Cochrane (C&C) and Maine. C&C label this as "Witches Brew" in the weeks around Hallowe'en.][ There was an urban myth that European Union authorities had banned red lemonade but the truth was simply that they had banned a cancer-causing dye. In Australia and New Zealand, lemonade usually refers to the clear, carbonated soft drink that other countries identify as having a lemon flavor, such as Sprite. This standard, clear lemonade can be referred to as 'plain' lemonade and other colored (and flavored) soft drinks are sometimes referred to by their color such as "red lemonade" or "green lemonade".][ In France, "citronade" is used to refer to American-style lemonade. "Limonade" refers to carbonated, lemon-flavoured, clear soft drinks. Sprite and 7 Up are sometimes also called limonade. Pink lemonade made with limonade is called "diabolo". Limonade and grenadine is called a "diabolo-grenadine" and limonade with peppermint syrup a "diabolo-menthe". Limonade is also widely used to make beer cocktails such as "panaché" (half beer, half limonade) or "monaco" (panaché with added grenadine syrup). Limonana, a type of lemonade made from freshly-squeezed lemon juice and mint leaves, is a widely popular summer drink in Israel, Jordan, Lebanon, and Syria. Limonana was created in the early 1990s in Israel after an advertising agency promoted the then-fictitious product to prove the efficacy of advertising on public buses. The campaign generated so much consumer demand that the drink began to be produced for real by restaurateurs and manufacturers, and became very popular. Selling lemonade in Germany during 1931 A C&C Group brown lemonade bottle Limonana served in Damascus, Syria. Lemonade seller in Selânik, Ottoman Empire (pre-1890)
Jif is a brand of lemon juice sold in the United Kingdom and Ireland, by Unilever. Aside from its unique plastic lemon containers usually known as "jiffy lemons" or "jif lemons", it is also sold in bottles. A well-known advertising campaign introduced the catch-phrase "Don't forget the pancakes on Jif lemon day." due to the popularity of lemon juice (especially Jif][) with pancakes on Shrove Tuesday. The plastic lemon container and the idea of selling lemon juice in this way was conceived by Stanley Wagner, an ex-RAF fighter pilot and an early stalwart of the Frozen Food industry. His plastic lemon was made by a company in the telephone business, Shipton. Over the course of a ten-month period from mid-1955 to early 1956 more than six million of these lemons were sold, initially under the brand name "Realemon" and then after an objection by the then Board of Trade the name was changed to "ReaLem" and marketed with the slogan "juice in a jiffy". At the same time a company called Hax was marketing tomato ketchup and brown sauce in plastic containers for restaurant tables. After a long argument about plastic containers the two protagonists agreed that they would not compete. ReaLem would market lemon juice and would not enter other plastic container markets. Reckitt and Colman approached Stanley Wagner to buy the business and after a very long negotiation a deal was concluded. A letter from Barclays Bank dated 21 June 1956 reads " Dear Mr Wagner, I have pleasure in enclosing two copies of the Draft for £......... credited to your account, which the Bank will be pleased if you will accept as a souvenir of this most successful transaction ". All parties were delighted, Stanley Wagner with a substantial sum of money, for those days and a large profit from the six million lemons that had been sold, Reckitt's even more so because the negotiating team had permission to pay far more for the business than they were able to achieve. No less happy were lemon farmers in Sicily who, for many years, whilst producing lemon oil had found little use for the juice. Now there was a rapidly growing market for their near-waste product. Citation: "Frozen Foods" Journal of the Frozen Food Industry. February 1963
Apple juice is a fruit juice made by the maceration and pressing of apples. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal or aseptic processing system containers, or further treated by dehydration processes to a concentrate. Due to the complex and costly equipment required to extract and clarify juice from apples in large volume, apple juice is normally commercially produced. In the United States, unfiltered fresh apple juice is made by smaller operations in areas of high apple production, in the form of unclarified apple cider. Apple juice is one of the most common fruit juices in the world, with world production led by China, Poland, the United States, and Germany. Vitamin C is sometimes added by fortification, because content is variable, and much of that is lost in processing.][ Vitamin C also helps to prevent oxidation of the product. Other vitamin concentrations are low, but apple juice does contain various mineral nutrients, including boron, which may promote healthy bones. Apple juice has a significant concentration of natural phenols of low molecular weight (including chlorogenic acid, flavan-3-ols, and flavonols) and procyanidins that may protect from diseases associated with aging due to the antioxidant effects which help reduce the likelihood of developing cancer and Alzheimer's disease. Research suggests that apple juice increases acetylcholine in the brain, possibly resulting in improved memory. Despite having some health benefits, apple juice is high in sugar. It has 28 g carbohydrates (24 g sugars) per 8 ounces. This results in 130 calories per 8 ounces (protein and fat are not significant). Also like most fruit juice, apple juice contains a similar amount of sugar as the raw fruit, but lacks the fiber content. While apple juice generally refers to the filtered, pasteurised product of apple pressing, an unfiltered and sometimes unpasteurised product commonly known as apple cider in the United States and parts of Canada may be packaged and sold as apple juice. In the U.S., there is an unclear distinction between filtered apple juice and natural apple cider. In other places such as New Zealand, Australia and the United Kingdom, apple cider is an alcoholic beverage. The alcoholic beverage referred to as cider in these areas is usually referred to as hard cider in the United States.
Cranberry juice is the juice of the cranberry. As a pure juice, it is quite tart; as with lime juice, it is seldom drunk on its own. One solution is to combine it with sweeter juices, such as apple or grape. Another solution is to dilute it with water and add some sweetener, such as corn syrup or sugar, or artificial sweetener (sucralose or aspartame). The term, used on its own, almost always refers to a sweetened version. In fact, Cranberry Juice available at grocery stores is one of the highest sugar content items across all items carried in any grocery store. Cranberry Juice has more sugar than Coke or Pepsi. While tasty, cranberry juice has an unusually high sugar content due to the unique tartness of the cranberry. To offset the tartness of the cranberry, more sugar is added to improve the overall flavor. An 8-ounce glass of cranberry juice has more sugar than a can of soda at 33 grams. According to info gathered by HealthScience.net, new information and research on cranberry juice suggests the beverage is not as healthy as once considered, and in many cases may be worse for you than soft drinks and sodas considering cranberry juice is higher in sugar and calories. However, this is debatable considering soft drinks often contain caffeine, another controversial ingredient that has both positive and negative characteristics. Parents have long considered cranberry juice a healthy choice for their children, however new information about the high sugar content in cranberry juice is emerging and causing concern. A laboratory study found that when fructose is present as children’s fat cells mature, it makes more of these cells mature into fat cells in body fat, contributing to overweight, obesity and subsequently related health issues such as diabetes, higher cholesterol, and higher blood pressure. Further, new research on cranberry juice also points to cranberry juice drinks causing kidney stones, because of the oxalate in them, despite earlier claims that cranberry juice drink was good for the prevention of kidney stones. Cranberry juice cocktail is sometimes used as a mixer with alcoholic drinks such as a Cape Codder (1+1/2 ounces of vodka to 4 ounces cranberry juice) or non-alcoholic drinks such as the Bog Grog (2 parts Chelmsford ginger ale [or regular ginger ale] to 3 parts cranberry juice).][ Cranberry juice contains substances that may affect individual health. These substances include: Cranberry juice may help prevent and relieve the symptoms of urinary tract infections (UTIs) by primary and secondary means. The primary means works on the bacteria directly by altering the molecular structure of the fimbriae on the pathogenic strains of the bacteria that cause the infections. The properties of the proanthocyanidins in cranberries prevents the bacteria from adhering to the surface of the bladder and urinary tract. The secondary means works indirectly on the bacteria by changing the intravesical pH (the pH of the bladder's contents) making it more acidic.][ However, results from recent randomized controlled trials have been disappointing. A trial of 319 college women with an acute UTI, failed to show that drinking cranberry juice (8 oz of 27% twice daily) would reduce the incidence of a second UTI. Another study performed in the Netherlands randomised 221 women to receive either co-trimoxazole or cranberry capsules. That study found that the antibiotics were superior to cranberry capsules, but were associated with an increase in antibiotic resistance. However, in an accompanying editorial, the dose of cranberries used in the study was criticised for being too low. A more recent study led by the University of Sterling in the U.K., shows the UTI benefits have been overhyped, and suggests there may not be much benefit from cranberry juice at all.][ Results from a review of 24 studies with a research sample of nearly 5,000 people suggest that cranberry juice may only be helpful in a select few women.][ For those select few, cranberry extract pills are recommended in lieu of cranberry juice due to the high sugar content in cranberry juice.][ 1cup of cranberry juice (253 mL) contains the following nutritional information according to the USDA:
Finadene (also fina dene) is a salty, spicy, sour all-purpose condiment used in Chamorro cuisine. The three types are soy sauce, lemon, and coconut, and it is often eaten with meat. The basic finadene recipe is: Mix all the ingredients into a bowl and serve.
(Optional) Chill for at least an hour prior to using. This recipe varies from family to family and changes even further when families move off the island. The base is almost always soy sauce with vinegar and chopped onion.
Papelón con limón is a refreshing Venezuelan beverage made with papelón (raw hardened sugar cane juice), water, and usually lime or sometimes lemon juice. It is usually served during the hottest hours of the day, and commonly offered with traditional Venezuelan food, such as arepas, cachapas or hervidos (rich chicken or beef stew).
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