Foods Highest in
Potential Benefits: Deficiencies may include lowered resistance to infections, haemorrhage, anaemia, scurvy, joint tenderness, and susceptibility to dental caries, pyorrhoea and bleeding gums.
Vitamin C is soluble in water and is easily destroyed by oxidation and heat will hasten the process. It also gets lost in cooking, particularly if water in which the food was cooked is discarded. Vitamin C can also be easily lost if cooked in iron or copper cookware. Frozen foods lose very little of their Vitamin c.
It can be stored in the body to an extent, unless of course you are a smoker, then it can’t be stored at all and must be supplemented in the diet. It is also very beneficial during menopause. Vitamin C, if taken in high enough doses, 1-
Description: If you get a high-
You may find Vitamin C often appear on labels as calcium ascorbate and/or magnesium ascorbate. The reason why is the ascorbate acid is buffered to promote digestive comfort.
Not everyone can handle the same Vitamin C.
Vitamin C (Ascorbic Acid)
Potential Side Effects: In high doses can cause diarrhoea. Large amounts of Vitamin C may cause a false negative reading when blood in the stool is being tested.
Potential Interaction: Make sure that you check with your doctor if you are taking aspirin, analgesics, antidepressants, anticoagulants, oral contraceptives, or steroids because they may reduce levels of Vitamin C in the body.
Alcohol can also reduce Vitamin C in the body. If you are taking diabetic medications and sulfa drugs, they may not be as effective when taken with Vitamin C. Pregnant women should always check with their doctor before taking Vitamin C.
If an infant becomes dependent on a Vitamin C supplement, they have a potential to develop scurvy.
General Usage: May be taken daily.
Food Sources: Alfalfa sprouts, apples, asparagus, avocados, bee pollen, beets, beet greens, berries, broccoli, Brussels sprouts, burdock root, cabbage, cantaloupe, cauliflower, celery, acerola cherries, chickweed, citrus fruits, collards, cucumber, currants, dandelion, garlic, flax/linseeds, grapefruit (pink), leafy greens, green vegetables, kale, kelp, kiwi, lemons, mangos, mustard greens, onions, oranges, papayas, parsley, peas, persimmon, pineapple, potato, radishes, raw vegetables, rose hips, spinach, spirulina, all kinds of sprouts, strawberries, sweet peppers, Swiss chard, tomato, turnip greens, watercress and wheat grass. Also fruits and their juices.
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