Tag: Alkalizing effect

Despite widespread belief, adding lemon to water does not make it alkaline; in fact, the citrus fruit's high citric acid content makes the water more acidic. This common misconception often stems from misunderstanding how our bodies metabolize food versus the immediate chemical reaction in a glass.

The human body is remarkably efficient at regulating its blood pH, maintaining it within a narrow, slightly alkaline range of 7.35 to 7.45. This physiological fact directly contradicts the popular health claim that consuming apple cider vinegar, or any food, can drastically change the body’s internal pH balance.

While commonly associated with an alkaline-promoting diet, fresh beetroot is actually slightly acidic, with a typical pH value ranging between 5.3 and 6.6. This might come as a surprise to those who follow alkaline-focused dietary plans, but it’s a crucial detail for understanding its nutritional impact.

While lime juice has an initial pH of 2.00-2.35, making it highly acidic outside the body, its effect once metabolized is surprisingly different. The answer to **does lime lower or raise acidity** depends on whether you're considering the fruit's natural state or its impact after digestion and metabolism.

According to a study published in the *European Journal of Nutrition*, consuming lemon juice with a meal has been shown to lower the glycemic response and increase gastric emptying. This research sheds light on exactly what does eating a lemon after a meal do, particularly concerning its effect on digestion and blood sugar.

According to the National Kidney Foundation, producing 2 to 2.5 liters of urine daily can significantly lower your risk of kidney stones. Adding lemon juice to your diet can help achieve this and directly impact your urine's composition, an important factor in maintaining urinary tract health.