Vitamin C is a water-soluble vitamin and is also known as ascorbic acid. In the year of 1753, British Navy Captain Lind reveled that the condition named scurvy that was common in sailors, can be cured by supplying them some citrus fruits such as lemons and oranges.
Captain Cook (1772-75) also kept his sailors away from the same disease by providing them fresh fruits. It was in the year of 1907, the scurvy, through an experiment, was introduced in guinea pigs by Holst and frolich. This was in order to study the positive effects of vitamin C on diseased animals.
Vitamin C is a white crystalline substance that is soluble in water and heats labile. The substance can be easily oxidized at 100 0C and it requires oxygen. Alkali and copper salts present in it destroy its nutrients and therefore, cooking and canning certainly take off all the nutrients from Vitamin C. Moreover, slow cooking is more destructive as compared to fast, even at highest temperature. Ascorbic acid is easily absorbed by the colons and is stored particularly in liver, adrenal glands, pituitary gland and corpus luteum.
Vitamin C is actually a group of nutrients working together in a synergistic way. Real vitamin C is discovered in whole foods such as camu berries or citrus fruits such as limes and oranges that not only contain ascorbic acid but also rutin, bioflavonoids and many more nutrients such as tyrosinase. Ascorbic acid is basically an outer ring acting as a protective shell for whole C complex. It is similar to the peel of a lemon that protects outer side of a lemon!
Many clinical trials have shown that naturally found vitamin C is far more virile at lower dosages as compared to manmade synthetic C. Many health conscious people have given up using mega doses of synthetic vitamin C and turned to 100 to 200 mg of a natural Quantum C Complex which is whole food base as they get more immune boosting results.
