Hi,

I've been meaning to post this for a while. Laurie (and possibly others, I
don't recall) has pointed out that modern commercially grown citrus is much
too acidic, and can damage teeth (among other body parts I suppose).

So, what are the factors which result in extra-high acidity of commercially
grown citrus? Is it merely that the fruits are picked well before ripe?
And/or is it due to human's influence (via cross-breeding, etc) on the
fruits' biological history? Any other factors?

And what solutions are available to the citrus-lovers among us?

Thanks,
Alex