This question has always puzzled me. When I read the news about the first report of a fatality from one of these brands, I immediately thought it might have something to do with the fact that the ingredients and the preparation are different. I assumed that the more fat was in the lemon, the more likely it was that the lemon would combust, which made the question of whether that would actually burn the fat even more interesting. However, it turns out that this could be the result of a combination of differences in temperature, the length of the boil of the lemon before the water is boiled away or the level of concentration of water used to heat the lemon. For more information in this regard, see this article by Dr. John T. McDonough, published in The New England Journal of Medicine. He cites a study performed in Finland that showed that boiling the juice of three lemons gave an average of approximately 0.4% more per gallon of lemon water at a lower temperature than did boiling the lemon only. The reason for the difference is likely to be related to the fact that the higher percentage of lemon water in the boiled lemon juice allows more time for all the water molecules to become saturated with hydrogen and to start to burn. When you consider that this boiling takes place at or about 140 F, the heat may be transferred from one part of the lemon to another. When you measure the heat on the surface of the lemon, you see that the hot water actually stays warm in the lemon compared to the boiling water. Even at such temperatures, however, you need to be careful with the temperature. Remember that a lemons lemons is probably so thin you won’t see a difference in its appearance if it’s boiled for several minutes.
Does water absorb flavor?
This is a question that is commonly asked. Yes, some things do absorb flavor, but it doesn’t mean that the lemon water is flavorless. The lemons and any other vegetable juices you buy probably have a lot of vitamins and essential nutrients in them that you don’t get from the lemon juice. You’re not going to get all that vitamin C from a lemon, but some of it may be present. The question arises whether the vitamins will make it to the liquid portion of the lemon. A few scientists have found some hints that this may be the case.
What’s with the yellow tinge in most of the lemon water?
Most of the lemon water bottles I’ve seen have a faint yellow tinge to them. This is
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