There is no one left who does not make the lemon water legend. Lemon and lemon juice, which can be found in every kitchen and even on every table, is a powerful source of vitamin C, and lemon and lemon juice, which benefits both health and weight loss, is an incomparable blessing for the skin.
Lemon and lemon juice, which strengthen the immune system, help to relieve edema. At the same time, drinking lemon juice alkalizes the whole body and balances the pH level of the body.
Lemon and lemon juice, which cleans the skin on its own and removes blemishes, reduces wrinkles and eliminates them over time.
The potassium in lemons helps control blood pressure and stimulate brain and nerve functions. In cold winter weather, it becomes a protective force against colds.
CUTS CUT LIKE A KNIFE
Lemon and lemon juice, which cuts cough, helps to get rid of chest infections. Have you tried throwing eggplant in lemon juice, which has these benefits and many benefits that we can’t count yet?
If you throw eggplant in lemon juice and drink this mixture in the morning, you may be shocked by its benefits. So, what are the benefits of eggplant lemon juice, what does it do?
BENEFITS OF LEMON JUICE WITH EGGPLANT
If you drink lemon and eggplant together, you will start to prevent heart diseases. In addition, this duo makes a great contribution to eliminating bad cholesterol.
Eggplant juice with lemon is a very effective natural method to prevent joint inflammation. The mixture also cleanses the kidneys and bladder by removing toxins through the urinary tract. Eggplant juice with lemon, which also helps to calm the nerve cells, reduces the risk of mental disorders.
This mixture improves the quality of life of the person and makes them more vigorous. In addition, eggplant juice with lemon reduces the risk of experiencing mental disorders.
The most effective benefit of lemon-eggplant juice is that it accelerates fat burning in the body. In this way, you can say goodbye to weight.
HOW TO MAKE LEMON EGGWOOD JUICE?
MATERIALS
- 2 medium eggplants
- ½ cup of freshly squeezed lemon
- one liter of water
Wash and chop the eggplants, then put them in a pot and pour a liter of water over them.
After the water starts to thicken, take it off the stove and add it to the lemon juice. Shake well and drink a glass in the morning on an empty stomach.