A common misunderstanding
We're asked this often enough that it's worth clearing up properly: are sharp, sour foods like citrus and tomatoes bad for you because they're "acidic"? The short answer is no, and the reasoning is more interesting than the myth.
What actually happens once you eat them
The organic acids that make citrus fruit and tomatoes taste sharp — citric acid, malic acid — don't stay acidic once your body has processed them. Almost all of it is broken down into water and carbon dioxide, most of which you simply breathe out. What little remains tends to form bicarbonate, which if anything nudges the blood very slightly towards alkaline, not acidic. The sourness on your tongue tells you nothing about the internal effect.
Why this matters
It matters because "acid" and "alkaline" food lists circulate constantly in wellness circles, and they regularly steer people away from foods that are genuinely good for them. Citrus fruits and tomatoes are packed with vitamin C, potassium and a wide range of protective plant compounds. Unless you have a genuine allergy or intolerance, there's no reasonable basis for cutting them out on acidity grounds alone.
It's one of several small myths we like to gently correct with guests during a stay, not because it's the most important thing you'll learn while you're here, but because it's a good example of how a food's taste and its actual effect on the body can be two entirely different things. We keep citrus and tomatoes firmly on the menu, juiced, sliced and dressed, without a second thought.
