About every week I buy 2 to 4 large lemons, squeeze juice from them and put it in a little jar and into the fridge. I often use this to tarten my daily fruit smoothie and sometimes my pasta sauce.
But sometimes I run out. I thought it might be convenient to get some lemon powder to have on hand when I do. I went to the natural foods store for some of this, but all I found was powdered lemonade with sugar in it, which I'm trying to avoid. But they did have citric acid powder, which I bought.
In reading Wikipedia, it said that CAP was very caustic and will burn your eyes and skin, though as I was pouring it in the little bag, I didn't experience any burning in my throat or eyes or on my skin, and there usually is a little dust that comes up when you do that. (I HAVE had the problem, quite badly, with Thai seasoning powder.) It also warned that it's bad for your teeth, but isn't any sort of citric juice? Is CAP worse?
Some more questions:
Do they sell pure lemon powder and does it have any nutritional or other advantages over CAP? I suspect the powderizing process would leach out all the vitamin C and other good nutrients out of lemon powder.
I make my smoothie in about a 20 oz. single-serving blender. If I were to use CAP in it, how much would be safe? I don't want to burn a whole in my stomach.
Your help with answers, advice, links, etc. would be appreciated.