Looking for a juicy lemon? Give it a squeeze. The softer the lemon, the thinner the skin and the juicier the fruit is. To maximize juice output, bring lemons to room temperature and roll them firmly back and forth on the counter a few times with the palm of your hand before cutting.
- Use lemon juice in salad dressings.
- Serve plenty of lemon slices alongside fish, which wouldn’t be the same without them.
- Add it to tuna the next time you make yourself a tuna sandwich.
- Spritz your water or seltzer with lemon juice to add flavor (possibly encouraging you to drink more water) and lessen the blood sugar impact of whatever you’re eating.
- Think lemon chicken!
- Use lemon juice in marinades for meat or poultry. Combine lemon juice, balsamic vinegar, olive oil, fresh rosemary, and minced garlic, then add the meat and refrigerate overnight, if possible.
- Squeeze fresh lemon juice on vegetables, pasta, soups, rice, and stews. It will add so much flavor, you’ll be able to cut back on salt.
Perfect Portion: 1 to 2 tablespoons
If the effects of lemon juice are anything like those of vinegar — and we think they are — 1 to 2 tablespoons should be enough to lower the blood sugar impact of a meal by as much as 30 percent.