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