The rich calcium in seafood and citric acid in lemon react with each other, which may lead to protein coagulation, or poor absorption of calcium, cause gastrointestinal discomfort or increase the probability of stones.
Lemon and milk eating together will also lead to the reaction of fruit acid, protein and calcium, resulting in poor absorption of nutrients, affecting gastrointestinal digestion and aggravating gastrointestinal burden.
Lemon contains rich vitamin C, which can reduce the nutritional value of food if eaten together with some foods containing anti vitamin C substances, such as carrots containing ascorbate enzyme, cucumbers dissolving vitamin C enzyme, animal liver containing vitamin C oxidant, etc.
Lemon can be used with chicken, aloe and sugarcane juice.
