Safely enjoying tea with lemon: Fact vs. fiction

Tea with lemon is one of the most popular beverages, especially during the colder months. Many people see it as a warming and healthy addition to their daily diet. However, there are occasional reports suggesting it may be detrimental to health. The concern is the potential presence of aluminum citrate, which is said to leach into the brew during preparation. What is the truth? Can tea with lemon be safely consumed? Let's explore what scientists have to say.

Tea, both black and green, contains numerous antioxidants that support the body's health and may lower the risk of developing cancer. However, tea plants grow in soil high in aluminum, which infiltrates their leaves. Fortunately, the aluminum in dried tea is water-insoluble, meaning it largely remains in the leaves and does not significantly enter the infusion during brewing.

The issue arises when lemon juice is added to a cup with tea leaves. Citric acid reacts with aluminum to create aluminum citrate—a compound that the body can readily absorb. There are concerns that an excess may accumulate in tissues and potentially increase the risk of neurodegenerative diseases like Alzheimer's.

The good news is that consuming tea with lemon does not have to be risky. You just need to follow one key rule: add lemon juice only after removing the tea leaves or bag. If citric acid does not come into contact with the leaves, no chemical reaction occurs, preventing aluminum citrate from forming in the drink.

If you want to preserve the vitamin C in lemon, it's also worth adding the juice to slightly cooled tea. High temperatures can destroy this valuable vitamin, so it's better to wait a few minutes before mixing the ingredients.