That’s when I hit upon a more gentle alternative – and one that has added health benefits. I was travelling around Peru, where I mainly ate at vegan places which didn’t use salt in their cooking. Instead, everything was served with slices of lime – from rice and bean stew to lentil soups and vegetable ceviche. And the food tasted incredible.

That was five years ago, and I still serve every main meal with lemon or lime. I rarely cook with salt and no longer really use vinegar (unless it’s mixed with sparkling water for a drink – trust me, it’s delicious). As a result, my acid reflux has totally gone, I’m less dehydrated and I’m getting huge vitamin C boost at every meal. You also know that you’ve got two plants ticked off the old 30 plants a week gut goal without even thinking about it.

Citrus fruits have so many great health benefits. As well as vitamin C (one squeezed lemon has almost 60% of your RDA of the stuff), lemons and limes also have plenty of B vitamins, potassium, phosphorous, magnesium and copper. And they’re high in antioxidants – important for reducing the risk of certain cancers and heart diseases. In fact, a Japanese study found that people who consume higher amounts of citrus had lower rates of heart disease and stroke. Other studies have also found that citrus juice may boost brain function in older adults, thanks to the fruits’ anti-inflammatory properties.

“I’m a health editor, and this is the one food I eat with every meal to boost my nutrient intake without even thinking about it”