Pirates and 18th century sailors pushing to the limits of the known world are frequent images that come to mind with the mention of scurvy. Most of us remember history classes where we heard the story of the simple solution for scurvy by eating more vitamin C, especially in citrus. In fact, the British Royal Navy used limes so much that its sailors became known as Limeys. Prevention of scurvy is simple because vitamin C is widely available in most places.
A Little History
Although a cure for scurvy using boiled pine needles was first reported in 1541, the application of the information wasn't made until over 200 years later. An officer in the British Navy named James Lind conducted a study on scurvy patients and found only the ones given oranges and lemons survived the disease. Even though he made his study in 1747, it took over 40 years for the Navy to adopt his recommendations.
Preventing Scurvy
Surprisingly, you will only need 30 mgs of vitamin C each day to prevent this disease. A quick check of the USDA recommended daily allowance for vitamin C will show a recommendation for a slightly higher dosage because it takes a little more for optimum health than it does to prevent sickness. Adults should take 50 to 60 mgs each day. Pregnant women should take 70 mgs and breast-feeding mothers should take between 90 and 95 mgs. Because smoking substantially increases your body's demand for anti-oxidants like vitamin C, smokers should take 100 mgs per day.
Foods as a Source of Vitamin C
Although vitamin C, or ascorbic acid, is available in a broad array of foods, some are higher than others. Typically, animal organs hold more vitamin C than their meat. Cow and pig livers, along with oysters carry about 30 mgs per 100 mg serving. However, if you are not a fan of livers, you can get 1600 mgs of C in 100 mgs of acerola, a type of cherry. An orange provides about 60 mgs and a lemon about 40. Tomatoes give you about 10 mgs in a 100 mg serving and red peppers deliver 190.
More on Vitamin C
Despite the fact that vitamin C is a water-soluble vitamin and needs to be eaten regularly to keep you healthy, your body does store about three month's worth in your liver that you will use before the symptoms of scurvy begin. Think about a long sea voyage eating biscuits and salted meat. The good news is that even after the symptoms begin, you will recover quickly once you resume eating foods that contain that vitamin.
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