Why You Shouldn’t Squeeze Lemon Juice On Hot Food
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Lemon's health benefits do not require any explanation. It is high in various vital elements that enhance immunity, skin health, intestinal health, weight loss, and other benefits. This is why individuals incorporate lemon into their diet in a variety of ways. Some people drink lemon water in the morning, while others add lemon juice to their salad. Then there are those who eat a wedge of lemon with every meal. For example, we enjoy pouring lemon juice over dal before serving it with rice or roti. We agree that it quickly enhances the flavours, but did you know that adding lemon juice to any hot food may have a harmful impact on our bodies? Yes, you read that correctly.

Because vitamin C does not disintegrate instantly, you can acquire it by squeezing the juice right before eating. It is the same in hot water. In fact, prolonged contact with oxygen destroys the nutritional content of the fruit. The vitamin C concentration in citrus fruits is extremely heat sensitive. When a citrus fruit element is put into a boiling hot meal, the chemical is fully destroyed. As a result, vitamin C will have a detrimental effect.

Vitamin C also boosts our immune system and aids in the battle against infection. When combined with hot food, it aids in the reduction of ESI (Emergency Severity Index) levels, which cause inflammation in the body. As a result, lemon should be utilised at room temperature or in cold meals.

This begs the question, what is the proper technique to get the benefits of lemon? Don't worry, we've got you covered. When using lemon in any culinary preparation, try to keep the food off the heat and allow it to cool somewhat before squeezing lemon upon it.

Therefore eat well, exercise regularly, and, yes, make smart food choices.