Love adding lemon to everything? These foods can turn toxic when mixed with lemon juice

The tangy, citrusy taste and refreshing flavour of lemon and its juice can instantly amp up the taste and experience of any meal, drink or salad. But what if we tell you that adding lemon to certain foods can make them toxic and do more harm than good. Here’s all you need to know about lemon and how certain foods react with lemon.

Why lemon and is it actually bad?
There’s no denying that lemon is no less than a superfood as it is packed with the goodness of vitamin c, antioxidants, fiber and other nutrients that help in better detoxifying and digestive benefits. However, while a splash of lime juice can amp up the taste and health quotient of tea, drinks, fruits, salads, dals or sabzis, it may not react well with everything, thus pairing lime juice with certain foods may not be very good for health. Here’ are some that should never be mixed with lemon juice.


Milk and Dairy Products
There are several fusion delicacies that are made by mixing lemon juice, curd or milk and other citrusy flavours, but is it actually good? Well, according to health experts, mixing lemon juice with milk or milk-based products like curd, cream, or paneer may lead to immediate curdling due to its high citric acid content. This curdling isn’t just about texture, when consumed raw and unheated, the combination may upset the digestive system, leading to bloating, nausea, or discomfort. In some cases, especially with spoiled milk, this reaction can create harmful bacteria that worsen gut health.


Cucumber
Though many people enjoy cucumber and lemon juice in salads or detox water, this combination can sometimes lead to digestive issues. Cucumber contains a compound called ascorbate oxidase which destroys vitamin C when mixed with acidic foods like lemon. While not toxic in the poisonous sense, it defeats the purpose of adding lemon for its vitamin C, and for those with sensitive stomachs, this pairing might cause gas or indigestion.


Tomatoes
Both lemon and tomatoes are acidic, and when consumed together in large quantities for instance, in chutneys, salads, or juices they can cause acid reflux or worsen existing gastritis. The dual acidity may trigger inflammation in the stomach lining, especially in individuals prone to heartburn. Moreover, over-acidic conditions may hinder calcium absorption in the long run.


Carrots
Carrots contain compounds called falcarinol and falcarindiol, which are usually beneficial. However, when cooked carrots are mixed with lemon juice and stored like in pickles or curries, these compounds may oxidize or break down into potentially harmful substances. Studies suggest that prolonged exposure to acidic environments like lemon can alter carrot phytochemicals, possibly making them mildly toxic or irritating to the stomach lining.

PapayaCombining papaya and lemon juice is a popular trick to enhance flavor but it’s not ideal for everyone. Both are rich in enzymes, papain in papaya and citric acid in lemon that may interfere with protein digestion. For people with a sensitive gut or digestive issues, this combo can cause loose motions or stomach cramps. There are also traditional warnings in Ayurveda about this mix causing ‘pitta’ imbalance, leading to skin issues and acidity.


Tea
Adding lemon juice to hot tea, especially black tea, might sound healthy, but it has its downsides. The tannins in tea react with lemon’s acidity, which can increase iron-binding and reduce iron absorption in the body. This is especially concerning for people with anaemia or low haemoglobin. Also, lemon can react with aluminium present in some tea-making vessels, releasing harmful compounds if not handled properly.