Tea with lemon: Separating health benefits from myths

Tea with lemon is one of the most favoured drinks, especially in the colder months. Many people consider it a warming and healthy addition to their daily diet. However, occasional reports suggest that it may harm one's health. The alleged reason is the presence of aluminium citrate, which is said to leach into the brew during preparation. What is the truth? Can tea with lemon be safely consumed? Let's examine what scientists have to say.

Tea, both black and green, contains numerous antioxidants that support the body's health and may reduce the risk of developing cancer. However, tea plants grow in soil rich in aluminium, which infiltrates their leaves. Fortunately, the aluminium present in dried tea is in a water-insoluble form, meaning that during brewing, it mainly remains in the leaves and does not enter the infusion in significant amounts.

The problem occurs when lemon juice is added to a cup with tea leaves. Citric acid reacts with aluminium to form aluminium citrate—a chemical compound that the body can easily absorb. Concerns have been raised that its excess could accumulate in tissues and potentially increase the risk of neurodegenerative diseases, such as Alzheimer's.

The good news is that consuming tea with lemon does not have to be dangerous. You only need to follow one crucial 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, and thus no aluminium citrate is released into the drink.

Additionally, if you wish to preserve the vitamin C present in lemon, it's advisable to add the juice to slightly cooled tea. High temperatures destroy this valuable vitamin, so it's better to wait a few minutes before mixing the ingredients.