Vitamin C in a wonder nutrient that has powerful
antioxidant properties. It naturally protects every cell in the body from damage caused by
free radicals that are by-products of
pollution and other chemical processes. Among the benefits of this amazing nutrient is the way in which it increases natural resistance to infection and protects against degenerative diseases like
cancer.
Though it's by far the easiest nutrient to get in the diet, most people barely get enough Vitamin C each day. Vitamin C is a water-soluble vitamin found in virtually every variety of fruit and vegetable.
Numerous studies have shown that Vitamin C protects against infections like colds and the flu, arthritis, and long-term Vitamin C deficiency is associated with heart disease, strokes and cancer.
Vitamin C and disease
Dr linus pauling, known as the 'Father of Vitamin C' declared that daily intakes of Vitamin C complex aided anti-cancer activity and assisted in repairing damaged arteries and removing arterial plaque (atherosclerosis).
An associate of Pauling's, Dr Mathias Rath wrote:
"Animals don't get heart attacks because they produce Vitamin C in their bodies, which protects their blood vessel walls. In humans, unable to produce Vitamin C (a condition known as hypoascorbemia), dietary vitamin deficiency weakens these walls. Cardiovascular disease is an early form of scurvy. Clinical studies document that optimum daily intakes of vitamins and other essential nutrients halt and reverse coronary heart disease naturally. The single most important difference between the metabolism of human beings and most other living species is the dramatic difference in the body pool of Vitamin C. the body reservoir of Vitamin C in people is on average 10 to 100 times lower than the Vitamin C levels in animals."
A long-term Vitamin C deficiency is reported to lead to atherosclerotic deposits in arteries walls, which cover the gaps caused by the disintegrating collagen, resulting in coronary heart disease, as well as strokes to the brain.
Dr GC Willis demonstrated that Vitamin C complex could reverse atherosclerosis. He gave a sample of his patients 1.5 grams of Vitamin C a day and gave the remainder no Vitamin C at all. After a year, the atherosclerotic deposits in the patients fed the Vitamin C had decreased in 30% of the cases. In contrast, no reduction in deposits was observed in the control group, which had grown further. Despite this clear evidence of vitamin C's amazing healing benefits shown over 40 years ago, no follow-up study was ever commissioned.
Further studies conducted by Professor Gey from Switzerland, which compared the Vitamin C, Vitamin A (Beta-carotene) and cholesterol intakes of citizens living in Northern Europe which those living the southern regions of the continent, found that:
Optimum intakes of Vitamin C, E and A had far greater impact on decreasing risks of cardiovascular disease than the reduction of cholesterol, which is now increasingly being viewed as a secondary factor in heart-disease risk, and is the inevitable result of the deficiency of nutrients leading to the break-down of arterial walls.
This report also highlighted a diet rich in bioflavonoids (part of the Vitamin C complex) and Vitamin E as a main preventative measure for heart disease. Further studies show these nutrients separately produce impressive results for cardiovascular disease prevention:
Also, when these nutrients were combined with other synergistic compounds like magnesium, vitamin B3, vitamin B5 and the amino acid carnitine, and levels of these maintained in the body over the long-term, almost total prevention of heart disease was achieved, and in those already suffering from cardiac problems, their conditions were consistently seen to be reversed.
Studies show that when Vitamin C is given intravenously (through a vein) in mega-doses, it is selectively toxic to cancer cells, with no major side effects. The treatment is thought to work by producing large amounts of hydrogen peroxide at the cancer site (massive oxygen), and it is given directly into the bloodstream to guarantee absorption. Vitamin C is not stored in the body so toxicity is very rare.
More and more practitioners are recommending large doses of Vitamin C for everything from infections and arthritis to heart disease and cancer.
Several studies have suggested that Vitamin C may reduce levels of lead in the blood. Studies have shown that people with elevated blood serum levels of Vitamin C had lower levels of blood toxicity. An examination of the data from the Third National health and nutrition Examination Survey (NHANES), enrolling nearly 20,000 people found a correlation between low serum ascorbic acid levels and elevated blood lead levels. The authors conclude that high ascorbic acid (Vitamin C) intake may reduce blood lead levels. [1]
Good Sources
Vitamin C is not one nutrient but a complex mix found commonly in fruits, vegetables and many other foods. Vitamin C is best absorbed when eaten with good sources of bioflavonoids. These are a large group of naturally occurring chemicals found in many fruits and vegetables. In citrus fruits, for example, they are present in the pith between the skin and the flesh. The highest concentrations are in the most brightly colored produce. Bioflavonoids improve the body's absorption of Vitamin C, and this is helped even more by eating foods containing calcium and magnesium.
Vitamin C is water-soluble so it can't be stored for long in the body and therefore needs to be taken on a daily basis. It is easily destroyed by cooking and food processing, meaning that in all cooked meals, 100% of the Vitamin C content has been destroyed. Humans cannot make Vitamin C in their bodies, unlike most mammals, so our only source of this valuable nutrient is through diet.
Fruits high in Vitamin C are blackcurrants, papaya, strawberries, blackberries, kiwi fruit, citrus fruits mango, guava, melon and pineapples.
Good vegetables sources are asparagus, peppers and all green leafy vegetables.
References
- [1] Simon JA, Hudes ES "Relationship of ascorbic acid to blood Lead Levels" Journal of the American Medical Association, 1999;281:2289-2293.
- [2] Hickey Steven and Hilary Roberts, Ascorbate, Lulu, 2004.
