This archive report was first published on 17 June 2020.
Published on June 17, 2020, citric acid has been a staple in the food industry since the 1920s, serving as a preservative and alkaline agent.
While it's not an essential nutrient, citric acid has several uses, including neutralizing the effects of acidic foods and potentially reducing inflammation.
One of its notable benefits is its ability to prevent kidney stones by coating small stones and preventing other substances from attaching, thereby reducing the risk of large, problematic stones.
Citric acid also has calcium-chelation abilities, which help the endothelium function, a thin membrane lining the heart and blood vessels that plays a crucial role in vascular relaxation, contraction, blood clotting, immune function, and platelet aggregation.
However, concerns surrounding citric acid's safety arise from its production using genetically modified foods, such as GMO beets and corn. This may be a concern for those following an organic diet.
Additionally, some individuals may experience acid reflux, heartburn, and other digestive issues after consuming citric acid, while inhaling it can cause allergies, particularly from mold.
Ultimately, citric acid's benefits and drawbacks should be carefully considered before incorporating it into your diet or recipes.
