Vitamin C is an important component and generally available in fruits and vegetables, but also meat.
Despite what you think, when carbohydrate consumption is greatly reduced, the need for vitamin C decreases.
It’s obvious that as a general rule, vitamin C (as all other substances) should be made by foods.
Take for example fruit (often rich in antioxidants like vitamin C) which contain large amounts of antioxidants to prevent oxidation from sugars (especially fructose) of which it contains the same. Nature’s so intelligent!
But this is not always possible, especially when the foods that arrive on our table (fruits and vegetables) are grown with pesticides, forced to mature in artificial micro-climates and in the presence of gas, or grown on a soil already “sold out” or even contaminated with chemicals. The same goes for meat from animals raised in confined spaces or fed with soy and grains.
Foods rich in vitamin C are generally:
- Citrus fruits (oranges, lemons, grapefruit)
- Tropical fruits
- Berries (raspberries, blueberries, blackberries)
- Peppers (red and green)
- Brussel sprouts
It’s a good idea to consume these foods raw (or lightly cooked) so that they retain a higher amount of vitamin C.
What is Vitamin C?
Vitamin C is necessary for the production of some basic components for our body.
- Norepinephrine and epinephrine (adrenaline)
In addition, vitamin C:
- Contributes to the strengthening of the immune system
- Prevents the oxidation of cholesterol in the blood
- Regulates the levels of sugar in the blood
- Prevents fever and colds
- Protects eye health
- Preserves the good bacteria of the intestine and protects it from Candida and other parasites
- Counterbalances the presence of nitrates
- And it’s necessary to maintain the levels of glutathione, the main antioxidant of the immune system.
A deficiency of vitamin C can cause a tendency to decay and fractures, loss of hair and teeth, muscle loss, gingivitis, difficulty in gaining muscle, slow healing of wounds, and joint pain. Major deficiencies of vitamin C can even lead to death if not treated.
The deficiency of vitamin C can be very dangerous and potentially fatal
- Without carnitine, the body becomes fatigued and weak, while the reduced mitochondrial activity accelerates aging.
- Without collagen, all tissues deteriorate, including the heart, blood vessels, muscles, intestines, and bones.
- Without the recycling of glutathione, oxidative stress is increased and the immune system is weakened, leading to infection and inflammation.
According to Paul Jaminet, young and healthy people should supplement with 400mg of vitamin C daily. In sick people, higher doses may be beneficial.
Particularly interesting is the story of a New Zealander farmer who after contracting swine flu, had been dying and given no hope of survival (the doctors suggested to the family to unplug the machine that kept him alive). He was given massive doses of vitamin C (100 grams per day). For administration, the family had to fight long against the advice of doctors and enlist a lawyer to “force” doctors to treat the patient with vitamin C.
After the treatment of vitamin C, the patient recovered and is healed completely (even from leukemia- diagnosed by doctors after the worsening of swine flu).
In addition, several clinical studies have shown many benefits for those who take vitamin C:
- According to ” The first national health and nutrition examination survey epidemiologic follow-up study “, people that incorporated at least 300mg of vitamin C per day decreased their risk of death (from any cause) by 35% in men and 10% in women. The death rate from cardiovascular disease decreased by 42% in men and 25% in women, and mortality from cancer was reduced by 22% in men and 14% in women. In addition, men who took 800mg of vitamin C daily lived six years longer than people who had taken the generally recommended dose (90mg for men and 75mg for women).
- The “Nurses Health Study”, which followed the health of 85,000 women for over 16 years, found that taking vitamin C supplements was associated with a reduced risk of heart disease by 28%.
- One study that cross-analyzed nine studies, following 290,000 adults for 10 years, found that those who took more than 700mg of vitamin C supplements per day saw a 25% reduced risk of coronary heart disease compared to those who did not constitute vitamin C.
Toxicity of Vitamin C
Finding negative effects from high doses of vitamin C is really difficult.
Dose (oral) greater than 4 grams per day may cause nausea and diarrhea. This is the reason why the upper limit per day is 2 grams, although tolerance in the intestines is highly variable. For example, in sick people, tolerance may even reach 100 grams per day .
In patients suffering from cancer, vitamin C can reduce the effects of chemotherapy. That is why it is usually administered in intermittent mode.
Recommended intake of vitamin C (according to Paul Jaminet)
The integration of vitamin C in healthy people is from 500mg to 1 gram per day and generally does not create problems. In fact, it produces a number of benefits including a significant reduction in the mortality rate.
In a sick person, according to studies by Dr. Robert Cathcart, doses should be higher (always after consulting your doctor).