Lemon peel, often discarded, holds health benefits similar to those found in the fruit itself, according to dietitian and nutritionist Nathalie Negro. The peel contains citric acid, which can aid digestion by stimulating the production of gastric juices, potentially helping to reduce feelings of nausea or bloating. It is also a good source of antioxidants, which help neutralize free radicals—molecules linked to aging—and provides vitamin C, which supports the immune system. This makes lemon peel particularly useful during winter, when the risk of viral infections is higher. Lemon peel can be used in various forms, such as zest, which is the colored part of the peel, thin slices, or candied peel, often used in baking and desserts. However, it is important to be cautious about the potential presence of pesticide residues, especially if the peel is to be eaten. Pesticides are chemicals used in agriculture to protect crops from pests and diseases, and they may remain on the lemon's surface even after harvesting. For lemons grown using conventional farming methods, one way to reduce pesticide exposure is by blanching the fruit—placing it in boiling water for a short time. This process can help remove some pesticide residues, but it may also cause the loss of certain nutrients that dissolve into the water. According to Negro, this is something to consider when deciding how to prepare and consume lemon peel. While lemon peel can offer health benefits, it is important to balance these with the potential risks of pesticide exposure. Consumers may choose to buy organic lemons, which are grown without synthetic pesticides, or take steps to clean the peel thoroughly before using it. These considerations can help individuals enjoy the nutritional benefits of lemon peel while minimizing any potential health risks.