Lemons, Limes and Grapefruits … oh my!
This month at The Greenhouse Day Spa, we are pleased to highlight the benefits of the citrus family to your skin. Let’s admit it most of us have had a love-hate relationship with citrus fruits. While all of us love to devour the juicy and sumptuous flavors of these fruits, at the same time we are also wary of not biting into a sour one. But the truth is, the more citrusy the content of the fruit, the more is the vitamin C content it contains.
The family of juicy fruits not only includes lemons, lime, oranges and grapefruit, but also tangerines, mandarins, and less widely eaten fruits, such as pomelos and kumquats. Their vitamin C content is legendary, and regular consumption of these citruses can help reduce the risk of heart diseases, kidney stones and infections of all kinds. They boost good digestion and have alkalizing and detoxifying properties. In addition to being a source of health benefits, citrus fruits can also do wonders for your skin.
The rich vitamin C content of citrus fruits can effectively fight the free radical action, which prevents skin ageing. Their citric acid helps curb the bacterial action and pathogens present under the skin making your skin glow naturally. As you age, your body’s ability to produce collagen decreases, and the elasticity of your skin takes a hit too. According to Macrobiotic Nutritionist and Health Practitioner Shilpa Arora ND, “Vitamin C is critical for skin health. It helps repair and rejuvenate the skin, helping in wound healing and building connective tissue.” Vitamin C helps prevent damage done by pollution and UV rays too.
All the more reason to treat yourself with this month’s Citrus Scent-sation. Come in to the spa for a Mandarin Orange Body Scrub, select the Orange You Jelly Cleanser or add a Vitamin C ampoule to any facial!
Fun fruit fact:
The terms “ripe” and “mature” are usually used synonymously, but they mean different things. A mature fruit is one that has completed its growth phase. Ripening is the changes that occur within the fruit after it is mature to the beginning of decay. These changes usually involve starches converting to sugars, a decrease in acids, softening, and change in the fruit’s color.