Originally Posted by Oldvine
Some lemons have thin skins so the white pulp doesn't add much bitter taste to juices. Other varieties have a thick layer of white pulp that is beyond bitter. In your kitchen you are the boss and have control over the lemons. Use the parts you like.
The same with oranges--- thick skins. I almost never buy oranges or lemon that have thick skins. At the price of them now-----I don't want to pay for while stuff.
Except I have been guilty of eating all the white stuff (pith) from my peeled oranges. I didn't find them bitter at all, at least not like lemon pith.
I just looked this up:
"The white part of the rind, including the pith, has nearly the same amount of vitamin-C as the flesh and contains sources of pectin. Pectin is a soluble dietary fiber with potential to lower serum cholesterol, relieve diarrhea, act as an immune system stimulant and as anti-ulcer agent."