Can organic lemons help slow cancer?

We continue to discover new ways to help combat cancer naturally (thank goodness) and that arsenal includes lemons. They have a “unique source of flavonoid compounds, which offer incredible anti-cancer and antioxidant properties.” ¹

But, it’s not just the Vitamin C found in lemon juice (a very well known alternative cancer treatment in its own right), it turns out the peel of the lemon also offers many health benefits, including helping the body to eradicate toxins and slowing down the growth of cancer cells:

“Lab studies of the limonoids and citrus pectins found in lemons have shown that these compounds can help slow the growth of cancer cells, keep them from spreading, and also in some cases destroy the cancer cells themselves. Studies have found that limonoids promote cytotoxicity to breast, colon, liver and pancreatic cancers, as well as to leukemia and neuroblastoma.” ²

In another study testing the effect of limonoids on breast cancer cells, nine different limonoids were extracted from dried lemon seeds³:

Seven of these nine limonoids showed significant cytotoxicity against ER+ breast cancer cells.
Four of the nine limonoids were cytotoxic to ER- breast cancer cells, and decreased their growth by approximately 44 percent.
The most potent of the limonoids was limonin glucoside- the most prevalent limonoid in citrus juices.

To most effectively use lemon peels, buy organic lemons, wash them thoroughly, and store in the freezer. Once they are frozen you can shred or grate the entire lemon without having to first peel it. (You could also use the lemon pulp and then just freeze the peels.) Sprinkle it on your favorite food, put it in smoothies, or on soups or salads. You can also add it to club soda, it’s incredibly refreshing. (The peel of the lemon, which is what lemon oil is made from, contains 5 to 10 times more vitamins than lemon juice itself and is often wasted.)

Lastly, lemon is an effective cancer killer as it’s alleged to be 10,000 times stronger than chemotherapy ⁴:

“A recent case-control study out of Europe showed that consuming four or more 150-gram portions per week of citrus fruit decreased the risks of throat cancer by 58 percent, oral/pharyngeal cancer by 53 percent, stomach cancer by 31 percent, and colorectal cancer by 18 percent.
This study did not find a protective effect of citrus against breast cancer, but a recent American study did show that women consuming about 75 grams daily of grapefruit (fruit or juice) saw a 22% reduction in breast cancer risk if they had never used hormone replacement therapy.
It is noteworthy that the protective level of citrus consumption was nearly identical in both these studies (525-600 grams per week) and could be interpreted as a minimum intake level for meaningful cancer protection.”