Lemon and its beneficial effects

Lemongrass (Citris Lemon) is a shrub of the Rutaceae family, sourced from Asia and its fruits are used around the world, having various uses for both culinary and non-culinary purposes.

Lemon is used for: juice, pulp and bark. Lemon juice contains about 6% citric acid which gives a distinct sour taste.

Short history

Initially, lemon was used for its antiseptic properties, being used as an antidote for various poisons. In India it is endless being used in daily life for different purposes, especially in traditional Indian medicine Siddha and Ayurveda but also in the kitchen as the main ingredient.

It was later used as an ornamental plant, in the 20th century in the Islamic gardens.

(Image Source – Han Lahandoe, Unsplash)

Uses for culinary purposes

The fruit has various uses in the kitchen, as follows:

  • Fresh lemon juice can be used to season the fish or marinate it;
  • Vinegar substitute in salads;
  • Together with water and sugar, lemonade is obtained but can also be used in cocktails or alcoholic beverages;
  • Lemon juice is considered a short-term preservative for certain foods that tend to oxidize;
  • Key ingredients in the preparation of lemon pie.

Medicinal uses

  • Lemon juice has antiseptic properties due to low pH, being used from first aid products to treatments for sore throat.
  • The juice is rich in vitamin C, which makes it a key ingredient in treating degenerative brain diseases such as Alzheimer’s.
  • In cosmetics it is used because it gives the skin elasticity, but also in the preparation of masks helping to remove impurities. The lemon also has an astringent effect and helps fight acne.

Applications in the Chemical Industry

  • The oil obtained from the lemon peel is used to clean wood surfaces, dissolve old wax, fingerprints and dirt.
  • It is used for copper vessel rejuvenation products.
  • Lemon is also used in cleaning products for the kitchen and the toilet, as an deodorizer but also to remove grease, stains and in order to disinfect.

Benefits of Lemon Tea

  • Lemon tea helps detoxify the liver, being recommended for consumption 4 times a week, in the morning on an empty stomach;
  • Being rich in vitamin C, lemon tea helps the body fight the cold and seasonal flu, acting as a natural antiseptic and regular consumption helps fight infections and other diseases. It is recommended to make tea with lemon, honey and ginger for a quick effect.
  • Lemon tea is known to increase metabolic rate, preventing fat deposits, being recommended in the morning on an empty stomach;
  • The consumption of lemon tea reduces the fatigue accumulated along the way and revitalizes the body, conferring energy;
  • Lemon tea is recommended for cardiac patients because it lowers blood pressure. The flavonoids present in the lemon help reduce inflammation and prevent the formation of blood clots in the arteries;
  • In long-term consumption, lemon tea lowers cholesterol levels;
  • Lemon tea prevents and eliminates kidney stones;
  • Being rich in antioxidants, lemon tea helps prevent cancer.

(Image Source – Anda Ambrosini, Unsplash)

The beneficial effects of honey in the human body

Bees honey is one of the healthiest foods for human consumption and is well known for its beneficial effects on the body.

Being consumed worldwide for thousands of years, honey is a viscous, sweet liquid produced by bees for nourishment. Honey is widely used in nutrition, cosmetics and natural medicine.

Honey can be classified according to:


  • Flower honey – or floral honey, being made by processing nectar and pollen from flowers;
  • Honey – or extra floral honey, or forest honey is made from other substances that come from plants such as pine, spruce, oak.

Depending on the flowers from which the nectar was collected:

  1. Poly flower honey;
  2. Acacia honey;
  3. Lime honey;
  4. Colza honey;
  5. Manuka honey;
  6. Tualang honey.

Depending on the extraction mode:

  1. Extraction of honeycomb pieces;
  2. Free flow from honeycomb;
  3. Extract by centrifugation;
  4. Honeycomb pressing;
  5. Melting the honeycombs.

(Image Source – Unsplash)

The nutritional value of honey

Honey is a food with various nutrients, being suitable for all categories of consumers, from children to the elderly.

100 grams of honey contains: 300 calories, 82 g of carbohydrate, 0.3 g of protein, 52 mg of potassium, 6 mg of calcium, 2 mg of magnesium, 0.5 mg of vitamin C, 4 mg Sodium, 0.4 mg of Iron.

The medical benefits of honey

Honey has antibacterial and anti fungal properties fighting infections in the body.

Honey help to heal wounds and ulcers, fighting the proliferation of bacteria and accelerating the process of tissue recovery.

Due to the fact that honey is a good emollient, it helps to relieve sore throat and dry cough.

Honey increase the endurance of athletes, representing an energy source that does not induce hypoglycemia, being recommended for consumption just before training.

Tualang honey helps regulate blood glucose, helping to fight diabetes.

Honey strengthen the immune system and help alleviate the symptoms of seasonal allergies. Honey stimulates the production of antibodies, contributing to the prevention of diseases of any type and at the same time helping the body to fight against pathogenic microorganisms.

Due to beneficial microorganisms, honey contributes in improving the health of the digestive system. Probiotics present in honey help to balance the intestinal flora and maintain optimal intestinal transit.

(Image Source – Unsplash)

The cosmetic benefits of honey

Honey helps treat skin conditions, such as psoriasis and atopic dermatitis. Also, honey help to cleanse the skin, improve acne and prevent wrinkles.

Honey can be applied directly to the skin, its dense and smooth texture contributing to the hydration, elasticity and shine of the skin.

Honey can be used with maximum efficiency in the care of dry skin due to the moisturizing effect (the property of honey to attract and keep moisture).

Honey is recommended for people with oily skin, because it can deeply hydrate and maintain the elasticity of the skin without drying it.

Honey protects against sun exposure and aging due to the antioxidant elements present in it. Antioxidants repair, restructure and heal in depth, acting at the cellular level generating a multitude of beneficial effects.

What is the optimal consumption of honey?

Although honey is a natural product and beneficial to the body, there are contraindications that must be observed regarding this product.

Excess honey is not recommended because it leads to increased blood sugar and diabetes.

Honey is a contraindicated product for people suffering from gastritis, gastric ulcer or hormonal disorders. Also, honey is prohibited in the case of people allergic to pollen, because it leads to severe allergies and anaphylactic shock.

For adults, the recommended dose of honey is maximum 3-4 teaspoons a day. As for the consumption of honey at children, it is gradually introduced into nutrition. In older children cases, the recommended consumption is 2-3 teaspoons of honey per day.

In babies younger than one year of age it is not recommended to use honey because there is a risk of contacting Clostridium Botulinum, honey can contain the spores of this bacterium and can lead to disease.

(Image Source – Unsplash)

Efectele benefice ale mierii de albine in organismul uman

Mierea de albine reprezinta unul dintre cele mai sanatoase alimente destinate consumului uman fiind bine cunoscuta pentru efectele sale benefice asupra organismului.

Fiind consumata in intreaga lume timp de mii de ani, mierea este un lichid vascos, dulce produs de albine pentru a se hrani. Mierea de albine are larga utilizare in alimentatie, cosmetica si medicina naturista.

Mierea de albine poate fi clasificata in functie de:

In functie de provenienta:

  1. Mierea de flori – sau miere florala, fiind realizata prin prelucrarea nectarului si a polenului din flori;
  2. Mierea de mana – sau miere extraflorala, sau miere de padure este realizata din alte substante ce provin din plante precum seva arborilor de pin, molid, stejar.

In functie de florile din care a fost adunat nectarul:

  1. Miere poliflora;
  2. Miere de salcam;
  3. Miere de tei;
  4. Miere de rapita;
  5. Miere de manuka;
  6. Miere de tualang.

In functie de modul de extragere:

  1. Extragerea bucatilor de fagure;
  2. Scursa libera din fagure;
  3. Extrasa prin centrifugare;
  4. Presarea fagurilor;
  5. Topirea fagurilor.

(Sursa Imaginii – Unsplash)

Valoarea nutritiva a mierii de albine

Mierea de albine este un aliment cu variate substante nutritive, fiind potrivit pentru toate categoriile de consumatori, de la copii pana la varstnici.

100 de grame de miere de albine contine: 300 de calorii, 82 g de carbohidrati, 0,3 g de proteine, 52 mg de potasiu, 6 mg de calciu, 2 mg de magneziu, 0,5 mg de vitamina C, 4 mg Sodiu, 0,4 mg de Fier.

Beneficiile medicale ale mierii de albine

Mierea de albine are proprietati antibacteriene si antifungice luptand impotriva infectiilor in organism.

Mierea de albine ajuta la vindecarea ranilor si ulceratiilor, combatand proliferarea bacteriilor si accelerand procesul de refacere a tesuturilor.

Datorita faptului ca mierea de albine este un bun emolient, aceasta ajuta la calmarea durerilor in gat si a tusei uscate.

Mierea de albine creste anduranta sportivilor, reprezentand o sursa de energie ce nu induce hipoglicemie, fiind recomandata consumului chiar inainte de antrenament.

Mierea Tualang ajuta la reglarea glucozei din sange, ajutand la combaterea diabetului.

Mierea de albine intareste sistemul imunitar si ajuta la ameliorarea simptomelor alergiilor de sezon. Mierea stimuleaza productia de anticorpi, contribuind la prevenirea imbolnavirilor de orice tip si totodata ajutand corpul sa lupte impotriva microorganismelor patogene.

Datorita microorganismelor benefice, mierea de albine contribuie la imbunatatirea sanatatii sistemului digestiv. Probioticele prezente in mierea de albine ajuta la echilibrarea florei intestinale si la mentinerea unui tranzit intestinal optim.

(Sursa Imaginii – Unsplash)

Beneficiile cosmetice ale mierii de albine

Mierea de albine ajuta la tratarea afectiunilor pielii, precum psoriazis si dermatita atopica. De asemenea, mierea de albine ajuta la curatarea tenului, ameliorarea acneei si prevenirea ridurilor.

Mierea de albine se poate aplica direct pe piele, textura densa si neteda a acesteia contribuind la hidratarea, elasticitatea si stralucirea pielii.

Mierea poate fi utilizata cu maxima eficienta in ingrijirea pielii uscate datorita efectului umectant (proprietatea mierii de a atrage si pastra umezeala).

Mierea este recomandata pentru persoanele cu tenul gras, deoarece aceata poate hidrata in profunzime si pastra nivelul de elasticitate al pielii fara sa il usuce.

Mierea protejeaza impotriva expunerii la soare si a imbatranirii datorita elementelor antioxidante prezente in aceasta. Antioxidantii repara, restructureaza si vindeca in profunzime, actionand la nivel celular generand o multitudine de efecte benefice.

Care este consumul optim de miere de albine?

Cu toate ca mierea de albine este un produs natural si benefic pentru organism, exista si contraindicatii ce trebuie respectate cu privire la acest produs.

Nu este recomandat excesul de miere deoarece acesta duce la cresterea nivelului de zahar din sange si la aparitia diabetului.

Mierea este un produs contraindicat pentru persoanele ce sufera de gastrita, ulcer gastric sau tulburari hormonale. De asemenea, mierea este interzisa in cazul persoanelor alergice la polen, deoarece duce la alergii grave si soc anafilactic.

Pentru adulti, doza recomandata de miere este de maxim 3-4 lingurite pe zi. In ceea ce priveste consumul de miere la copii, aceasta se introduce treptat in alimentatie. La copii mai mari, consumul recomandat este de 2-3 lingurite de miere pe zi.

La bebelusii mai mici de un an nu se recomanda consumul de miere deoarece exista riscul de a contacta Clostridium Botulinum, mierea poate contine sporii acestei bacterii si poate duce la imbolnavire.

(Sursa Imaginii – Unsplash)

Reteta prajitura turnata cu mere

Ieri am reusit sa prepar o prajitura turnata cu mere, exact cum bunica obisnuia sa pregateasca pentru cei dragi.

Trebuie sa recunosc totusi, ca nu sunt un fan al deserturilor cu mere. Insa uneori, parca iti doresti sa iesi din rutina cotidiana si a retetelor mult incercate pregatind un altfel de desert.

Prajitura turnata cu mere este un desert de sezon, usor pentru organism si foarte delicios.

Ingrediente pentru aluat: 

  • 3 oua;
  • 9 linguri rase de zahar;
  • 9 linguri ulei;
  • 9 linguri de lapte proaspat;
  • 13 linguri de faina cernuta;
  • 1 pliculet praf de copt.

Ingrediente pentru crema de mere:

  • 5 mere mari;
  • 1 cubulet de unt;
  • Coaja de la o portocala;
  • 6 linguri de zahar alb tos;
  • 1 lingurita de scortisoara;
  • cateva picaturi de esenta de rom;
  • stafide.

Mod de preparare:

Ouale se bat cu ajutorul unui mixer pana isi dubleaza volumul. Treptat se adauga zaharul in ploaie dupa care se adauga uleiul. In prealabil, faina se amesteca cu praful de copt si se adauga treptat peste compozitia obtinuta ulterior, alternand cu laptele.

In acest moment, preincalzim cuptorul la temperatura de 180 de grade Celsius si introducem jumatate din compozitia obtinuta pentru aluat.

In timp ce prima parte din aluat se coace la cuptor, pregatim crema de mere, pentru care: curatam merele de coaja, le taiem in bucati si le maruntim la robot pentru cateva secunde.

Pasta de mere obtinuta se introduce in tigaie, alaturi de un cub mic de unt, 6 linguri de zahar alb, coaja de portocala, scortisoara, picaturile de esenta de rom si stafidele. Astfel, compozitia se amesteca la foc mic, timp de cateva minute pana cand va scadea sucul obtinut dupa mixare.

Se scoate prima parte din aluat de la cuptor (lasata 10-12 minute la 180 grade Celsius), se aseaza compozitia de mere obtinuta si se aseaza al doilea strat de blat ramas din prima transa.

Compozitia de mere nu va patrunde in amestecul pentru blat, ci se va aseza corespunzator, cuprinzand in mod egal toate laturile prajiturii.

Dupa asezarea compozitiei de mere si a mixului de aluat, prajitura se coace la foc mediu timp de 20 minute dupa care se lasa la racit. In total, prajitura va avea un timp de coacere cuprins intre 35-40 de minute.

Dupa ce s-a racit prajitura se va scoate din tava, se va aseza pe un platou fiind „rasfatata” cu zahar pudra din belsug.

Pofta buna!


Reteta papanasi cu smantana si dulceata de afine

Buna ziua, dragii mei! Astazi datorita faptului ca este duminica mi-am zis sa va indulcesc putin cu o reteta delicioasa de papanasi cu branza in sos de smantana si dulceata de afine.

Astfel, reteta putin modificata in stil propriu este descrisa in urmatoarele randuri.


  • 500 g branza proaspata de vaci;
  • 3 oua;
  • 200 g zahar alb tos;
  • o jumatate de pliculet praf de copt;
  • 1 pliculet zahar vanilat;
  • zeama de la o portocala stoarsa;
  • 1 lingurita coaja rasa de lamaie;
  • un praf de sare;
  • 300 g faina cernuta in prealabil;
  • 250 g dulceata de afine;
  • 600 ml. ulei de floarea soarelui pentru gatit.

Pentru sosul dulce de smantana: 

  • 250 g smantana, preferabil 3.5 % grasime;
  • 100 g lapte praf;
  • 2 picaturi esenta de rom.

Mod de preparare:

Branza proaspata de vaci se amesteca cu ouale, zeama de portocala, coaja rasa de lamaie dupa care se adauga treptat zaharul tos si zaharul vanilat.

Eu prefer sa amestec manual ingredientele si nu cu un robot de bucatarie deoarece ingredientele se amesteca mult mai bine si isi pastreaza consistenta.

In prealabil se amesteca faina cernuta bine in prealabil cu praful de copt si praful de sare si se incorporeaza usor in compozitia obtinuta precedent.

Intr-o tigaie se adauga uleiul si se lasa la incalzit jumatate de minut in timp ce se prelucreaza papanasii pe o masa curata, pudrata cu faina. Cand uleiul este incins se introduc papanasii si se lasa la prajit, la foc potrivit.

In timp ce papanasii se pregatesc ne putem ocupa de sosul dulce de smantana. Sosul de smantana nu este obligatoriu, ci doar o abordare personala la desert. Astfel, se amesteca cu ajutorul unui tel, smantana cu laptele praf, un praf de zahar vanilat si doi stropi de esenta de rom.

Cand papanasii sunt scosi din ulei, se lasa la scurs pe un servetel uscat pentru a scurge excesul de ulei de la prajire iar mai apoi se aseaza in farfurie, cu sosul de smantana si dulceata de afine deasupra.

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Papanasii cu branza reprezinta unul dintre deserturile mele preferate, usor de gatit si foarte deliciosi. Va invit sa incercati reteta mea, cu drag.

Pofta buna!


How Autumn changes your organism

Good morning, dear readers!

As you know yesterday I posted an article about autumn, beauty and gifts that are brought with it. Today, however, I am going to tell you in a few rows how it affects the autumn season of the body and how we can protect it from the changes that occur.

With the sudden change in the temperature of the autumn season, the rays of the sun, the human body is affected, and at the same time the lifestyle too.

Low quality of sleep during the fall

The short days of autumn and the long nights bring changes in our body. The quality of rest decreases, causing us to be more sleepy, thus more susceptible to anxiety and depression.

According to the Harvard Institute, in October we sleep more, with 2.7 extra hours per night. Thus, we are affected by a condition called hypersomnia, which can be defined as the opposite of insomnia.

However, this long rest is not exactly beneficial for the body. The eyes are affected by low ultraviolet sun rays during the day in autumn in comparison with the summer time, so our habits are affected. As a result, we sleep longer but wake up tired in the morning.

It is recommended to enjoy the fresh air and the sun’s rays as much as possible, and respect strictly the sleeping hours.

We become more susceptible to infections and colds

During the fall the viruses act more easily due to the humid environment and cold. As the temperature drops in the thermometer, the world becomes sick much easier.

The appearance of allergens in the air, different types of pollen and mold can seriously affect the body during the fall. The best way to protect this factor from negative factors is to maintain proper hygiene, protecting us from germs.

Mood swings

With the beginning of the school the traffic intensifies, and probably the volume of work will give us a headache and all these can affect the mood, making us feel that we lost control.

The best solution is to meditate for a few moments every day and keep in mind that we are human beings and we do not have to load the program more than we can carry.

Healthy food

Autumn is predicting the coming of winter, the cold season. Winter is the season of comfort and cold, when the land is barren and the food is rare.

Our bodies want to consume more dense foods, such as fats and carbohydrates, and our metabolism can cease within a preservation area to create the layer for the following winter season.

It is important to focus on healthy and seasonal foods such as potatoes, pumpkin, beetroot, also soups and stews. It is very important to have an active life, practicing sports and take care of our own body.

Dehydration of the body

With the lowering of the temperature we have a higher chance of feeling dehydrated. If during the summer we drink more water due to the unbearable heat, during the cold seasons we consume more hot drinks such as coffee and tea that does not hydrate the body as good as water does.

To avoid dehydration the most recommended is to consume at least two liters of water per day.


Autumn is a season of transition, meditation and inner reflection. At the end of the day it is important to honor the changes of the season and the changes within us. Let’s use all the resources available to improve our body and become a better version of us.


(Image Source – Unsplash)

Schimbarile organismului uman ce au loc toamna

Buna dimineata, dragi cititori!

Dupa cum bine stiti ieri am postat un articol cu privire la toamna, frumusetile si darurile ei imbelsugate. Astazi insa voi incerca sa va povestesc in cateva randuri in ce mod afecteaza anotimpul toamnei organismul si cum putem sa il protejam de aceste transformari.

Odata cu schimbarea brusca a temperaturii din anotimpul toamnei, a razelor soarelui, poposeste si schimbarea organismului uman si totodata a stilului de viata.

Calitatea scazuta a somnului pe parcursul toamnei

Zilele scurte de toamna si noptile lungi aduc modificari in corpul nostru. Calitatea odihnei scade, determinandu-ne sa fim mai somnorosi, astfel mai susceptibili la stari anxioase si depresii.

Conform unui studiu realizat de catre institutul Harvard, in luna octombrie dormim cel mai mult, cu 2.7 ore in plus pe noapte. Astfel, suntem afectati de o conditie denumita hipersomnie, ceea ce se defineste ca opusul insomniei.

Totusi, aceasta odihna indelungata nu este intocmai benefica pentru organism. Deoarece ochii ne sunt patrunsi de raze ultraviolete in timpul zilei toamna mai putin decat vara, obiceiurile noastre de somn sunt afectate. In consecinta, dormim mai mult dar ne trezim tot obositi dimineata.

Recomandat este sa ne bucuram de aer proaspat si de razele soarelui cat mai mult, si sa respectam cu strictete orele de odihna.

Devenim mai susceptibili la infectii si raceli

In timpul toamnei virusurile actioneaza mai usor datorita mediului umed si rece. Odata ce temperatura scade in termometre, lumea se imbolnaveste mult mai usor.

Aparitia alergenilor in aer, diferite tipuri de polen si mucegaiurile pot afecta grav organismul in timpul toamnei. Cea mai buna modalitate de a ne proteja de acesti factori negativi fiind pastrarea unei igiene corespunzatoare, ferindu-ne de germeni.

Starea de spirit

Odata cu inceperea scolii traficul se inteteste, probabil si volumul de munca de la serviciu ne da batai de cap si toate acestea ne afecteaza starea de spirit, simtind ca lucrurile ne scapa de sub control.

Solutia este sa meditam pentru cateva momente in fiecare zi si sa ne amintim ca suntem fiinte umane si nu trebuie sa ne incarcam programul mai mult decat putem duce.

Alimentatie sanatoasa

Toamna prevesteste venirea iernii, sezonul rece. Iarna este sezonul rece in care pamantul este sterp si mancarea este rara.

Corpurile noastre doresc sa consume mai multe alimente dense, precum grasimi si carbohidrati, iar metabolismul nostru poate incetini in incercarea de a pastra aceasta energie pentru sezonul de iarna care urmeaza.

Important este sa ne concentram pe mancaruri sanatoase si de sezon precum cartofi, dovlecei, mere, sfecla, de asemenea supe si tocanite. Pe langa nutritie este la fel de important sa avem o viata activa, practicand sport si avand grija de corpul nostru.

Deshidratarea organismului

Odata cu scaderea temperaturii avem mai mari sanse de a ne simti deshidratati. Daca pe parcursul verii bem mai multa apa datorita caldurii insuportabile, in timpul anotimpurilor reci consumam mai mult bauturi calde precum cafea si ceai care nu hidrateaza organismul precum apa.

Pentru a ne feri de deshidratare cel mai recomandat este sa consumam cel putin doi litri de apa pe zi.


Toamna este un anotimp de tranzitie, de meditatie si reflectare interioara. La finalul zilei este important sa onoram schimbarile sezonului si schimbarile dinlauntrul nostru. Haideti sa utilizam toate resursele disponibile pentru a ne imbunatati organismul si a deveni o mai buna versiune a noastra.


(Sursa Imaginii – Unsplash)