Lemon Water

Each morning, before breakfast, I drink a glass of lemon water. It sounds akin to self-flagellation ... but if the lemons are organic and perfectly ripe then it's surprisingly palatable, nearly almost sweet. Nearly. Almost.

And the list of health benefits is endless:

Lemon Water | © Helen Pockett

  • aids digestion
  • relieves indigestion
  • promotes healthy bowel function
  • regulates blood pressure
  • strengthens the immune system
  • dissolves any calcium deposits (such as gall, kidney and pancreatic stones)
  • reduces inflammation
  • prevents the growth of pathogenic bacteria
  • clearer skin
  • brighter, healthier eyes
  • and on and on and on...

Then there's the vitamins and minerals: calcium, magnesium, phosphorous, potassium, and large amounts of vitamin C. (Vitamin C is indicated in the metabolism of glutathione, a major endogenous antioxidant produced by cells which protects against, well, practically everything: ageing, cancer, dementia, heart disease, and oxidative stress in general.) 

It is, hands down, the healthiest habit I have, yet takes almost no time at all. If I wake up feeling groggy, it enlivens me; if I ate something I shouldn't have had for dinner the night before (or just plain ate too late) then the alkalising effect of the lemon will settle my stomach.

Lemon Water | © Helen Pockett


Squeeze the juice of half a lemon into an 8oz glass of room-temperature still water.

As previously mentioned, it is better to use organic lemons but by no means essential.
Just be sure to steer clear of pre-squeezed bottled juice.