Lemons hold a special place in many kitchens as a unique source of tart flavor as well as acid. Its acidity makes it useful in food preparation and preservation. Lemon juice’s acidic nature is able to prevent microbial growth, thanks to its phenolic acid compounds including gallic acid, ferulic acid, and caffeic acid. It contains many flavonoids, which act as antioxidants to help to prevent spoilage and rotting when used in foods. Energetically, Lemon is thought to be cooling. During the hot months of the summer, lemonade is used to cool the body and offer hydration, as similarly, lemon and honey in hot water is used to cool a fever and sore throat. Lemons are high in d-limonene, which has been shown to be protective to the gastrointestinal system and tissues, a part of the body that deals with heat from stomach acid and ‘digestive fire’.