BEST FOOD SOURCES.
Citrus Fruits, Berries, Green and Leafy Vegetables, Tomatoes, Cauliflower, Potatoes, Peppers, Cantaloupe.
EFFECTS OB BODY.
Heal wounds, burns and bleeding gums. Help decrease blood Cholesterol, Protects against many cancer-causing substances, Acts as a natural laxative. Lowers chance of blood clots in veins. Helps in treatment and prevention of the Common Cold. Helps blood pressure. Prevents Scurvy. Increases the absorption of inorganic Iron. Reduce the effects of many allergic-producing substances. Protects the Immune System from many types of viral and bacterial infections.
DEFICIENCY.
Scurvy.
DAILY REQUIREMENTS.
60 Milligrams mg. for adults. 70-95 Milligrams mg. for pregnant and nursing women. Smokers and older people have greater need of Vitamin C.
GENERAL CHARACTERISTICS.
Most animals synthesise their own Vitamin C but Humans and Primates must rely on dietary sources. Plays a primary role in the formation of Collagen which allows growth and repair of body tissue cells, gums, blood vessels, bones and teeth. Helps the body to absorb Iron. Prevents the oxidation of ‘bad’ Cholesterol. Destroyed by Cooking in water, heat, light, oxygen, smoking, Deficiency can cause Scurvy.