The Truth About Citric Acid: What You're Really Eating

When most people hear “citric acid,” they probably picture fresh lemons or oranges. It sounds natural enough, right? But the reality of what’s in your food might surprise you.

Yes, citric acid is naturally present in citrus fruits, and it was originally discovered in lemon juice over two centuries ago. But the citric acid used in today’s food supply is a very different story. It’s not squeezed from a lemon—it’s made in a lab.

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Instead of coming from fruit, most citric acid found in packaged foods is manufactured. This version, often referred to as MCA (manufactured citric acid), is produced by feeding genetically modified corn syrup to a fungus called Aspergillus niger, also known as black mold. This fermentation process creates the citric acid used in everything from snacks to sodas to supplements.

Now here’s where things get concerning: Aspergillus niger isn’t just any mold. It’s been linked to a range of inflammatory health issues—affecting the gut, lungs, muscles, and even the brain. Although the final citric acid product is highly processed and purified, it’s still possible that mold residues or byproducts remain. Studies suggest that even trace amounts can trigger inflammation in sensitive individuals.

What makes things trickier is that citric acid shows up just about everywhere. It’s not just in food—it’s in drinks, cosmetics, cleaning products, medicine, and personal care items. Unless you're actively avoiding it, you’re probably exposed to it daily.

Despite how widespread it is, manufactured citric acid was never rigorously tested for long-term human consumption. It was declared “Generally Recognized As Safe” (GRAS) by default, mainly because it was already in use before regulatory systems like the FDA’s current approval process were fully in place.

So what does this mean for your health? In a world where chronic inflammation, digestive problems, and autoimmune conditions are on the rise, paying attention to what we’re putting into our bodies is more important than ever. Processed foods are often filled with industrial ingredients that resemble chemistry experiments more than anything you'd find in a home kitchen.

If you want to minimize your exposure to synthetic additives like manufactured citric acid, the best move is to keep it simple: real, whole foods. Choose ingredients that don’t need a label—like organic fruits and vegetables, grass-fed meat, wild seafood, raw nuts, and clean water. The fewer additives, the better.

Your body knows what to do with real food. It’s the synthetic stuff that throws it off.

*This blog post is not a substitute for medical advice. Always work with an educated healthcare provider when looking for diet, nutrition, and supplement advice. If you would like to speak with someone about your journey to better health, reach out anytime to The Nutritional Advisor via our CONTACT FORM