I’m a bit confused by your post. Lemons and limes, like many other acidic foods, have been shown to be alkaline-forming when digested. Just because something is acidic doesn’t mean it remains so after taking part in the various chemical reactions that take place throughout the GI tract. Perhaps citric acid would have the desired effect in the mouth, but by the time it reaches the bowels, it’d be alkaline. Similarly, alkaline substances like coffee can become extremely acidic, as counter-intuitive as it sounds.
I’ve also read that candida prefers an acidic environment to thrive. Since the ideal pH of the body is somewhere around 7.3 (slightly alkaline), it’d make sense that candida and other dysbiotic critters would prefer an unhealthy, acidic environment to develop. If they did prefer alkaline, then surely all healthy individuals would be at risk.
The typical Western diet of soda, refined grains and sugars, tons of animal products and processed foods promotes both candida and an overly acidic bodily pH, so one would imagine they’re related. Intentionally creating an acidic pH would open you up for all sorts of other ailments, like mineral deficiencies (the body strips bones of magnesium and other alkalising substances to maintain a safe pH balance), which then leads to increased free radicals, susceptibility to osteoporosis, and many of the seemingly random symptoms candida sufferers endure, like pain and fatigue.
Do you have any sources for your information? Perhaps I’m misinterpreting your post.