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Vitamin C

Vitamin C in food graphicVitamin C is an antioxidant that is required for tissue growth and repair, adrenal gland functions, and healthy gums.  

It also aids in the production of anti-stress hormones and interferon and is needed for the metabolism of lactic acid, tyrosine and phenylalanine.  It protects against harmful effects of pollution, helps to prevent cancer, protects against infection, and enhances immunity.  Vitamin C increases the absorption of iron.  Essential in the formation of collagen, vitamin C protects against blood clotting and bruising and promotes the healing of wounds and burns.  Evidence suggests that Vitamin C works with Vitamin E and they reinforce and extend each others antioxidant activity.

There are only 3 mammals on planet earth that have bodies that do not manufacture vitamin C. These are the guinea pig, the rhesus monkey, and humans. The way all three must acquire the vitamin C they need is through their diets and/or supplementation.

Are you getting enough Vitamin C?

For Diabetics:

Taking Vitamin C is essential. Your body attempts to protect itself from high blood sugar levels by converting excess glucose in your bloodstream to sorbitol, which is a form of sugar that is initially less damaging to your body.

But over time, sorbitol travels to certain parts of the body where it builds up. Research indicates that this buildup of sorbitol is a factor in the long-term complications of diabetes.

These complications are cataracts, neuropathy (nerve damage), retinopathy (going blind) and nephropathy (kidney failure).

Studies have shown that taking 2,000 mg/day of vitamin C reduces the production of sorbitol and strips sorbitol out of the body.

Another study presented at the Nuffield College of Ophthalmology [Definition: the branch of medicine concerned with the eye and its diseases] of Oxford University, England, showed that vitamin C actually slowed and stopped the development of cataracts, and how natural vitamin C was more effective than synthetic ascorbic acid.

High Blood Pressure:

If you have high blood pressure, taking vitamin C is a must. A study done by scientists at the Boston University School of Medicine and the Linus Pauling Institute at Oregon State University, showed that people with high blood pressure had their blood pressure levels fall by an average of 9.1% by taking 500 mg of vitamin C each day for a month.

A 10-year study from UCLA showed that in a population of more than 11,000 US adults aged 25-74, men who took 800 mg of vitamin C daily lived about six years longer than men who took only 60 mg of vitamin C daily. Increased vitamin C intake was likewise associated with greater longevity in women. Higher vitamin C intake reduced cardiovascular deaths by 42% in men and 25% in women.

Gum Disease:

Gingivitis is characterized by gum redness, changes in the gum, and bleeding. It is essentially painless. 

It is created when plague (sticky deposits of bacteria, mucus and food particles) adheres to the teeth, hardens and irritates the gum.

The accumulation of this plague causes the gums to become infected and swollen. As the gums swell, pockets form between the gums and the teeth and act as a trap for more plague.  Irritated gums bleed and eventually start to recede. 

This irritation can be fought by taking Vitamin C  Vitamin C fights the formation of plaque.  

Life Span:

A 10-year study from UCLA showed that in a population of more than 11,000 US adults aged 25-74, men who took 800 mg of vitamin C daily lived about six years longer then men who took only 60 mg of vitamin C daily.  The larger vitamin C intake was likewise associated with greater longevity in women.  Higher vitamin C intake reduced cardiovascular disease by 42 percent in men and 2 percent in women.

Ascorbic Acid is not vitamin C.

There is a huge difference between whole food Vitamin C and just Ascorbic Acid.

Talking Ascorbic acid when you want  to take Vitamin C, is like wanting to eat an egg and getting the shell.

The more ascorbic acid you take the less your body absorbs.  An intake of less than 20 mg has 98% absorption rate.  By the time you take 1000 mg to 1500 mg, the absorption has dropped to 50%.  In amounts over 12 grams, the absorption of ascorbic acid drops to only 16%.

RHP® Vitamin C

In contrast, whole food Vitamin C contains the complete complex including all the co-factors that is available in natural vitamin c in food,  and the body knows how to absorb and use it. (more information on ascorbic acid below) 

The problem for people who want real vitamin C, is that glass for glass, orange juice contains more sugar (although a different type of sugar) than Coca-Cola. So not a good source of Vitamin C.

RHP® Vitamin C will not upset the stomach and digestive tract. You can even take it on an empty stomach. 

To get a whole food Vitamin C we have found RHP® Vitamin C which delivers what is needed. 

Below is some information about this Type of Vitamin C:

Did you know that most of the supplements on the shelves of health-food shops, drug stores and supermarkets contain "vitamins" that are just man-made chemicals and "minerals" that are simply ground up rocks or mineral salts.

For example, nearly all "vitamin C" sold in the US is ascorbic acid. This is a man-made chemical found nowhere in nature. There is no ascorbic acid in an orange, tomato or broccoli, or any fresh fruit or vegetable.

Ascorbic acid is manufactured in chemical plants by applying heat and pressure and additional chemicals to glucose (sugar), which converts the glucose to ascorbic acid. Not exactly like drinking orange juice, is it?

Ascorbic acid, being a chemical, isn't absorbed or utilized the same way as food, and can often upset the stomach and digestive tract because it's an acid.

Vitamin C as it is found in nature is not acid - it is neutral! The acid taste in oranges and other citrus fruits is caused by their citric acid content.

Some companies will combine ascorbic acid with other chemicals to "buffer" it (make it less acid). This results in the "sodium ascorbate" or "calcium ascorbate" salt forms of ascorbic acid.

The bottom line is that these forms of "vitamin C" as well as most other "vitamins" you find on store shelves, are man-made chemicals. They are nothing like the true vitamins found in fresh fruits, vegetables and meat.

Now, let's take a look at the "minerals" that are available on store shelves. For example, 70% of the "calcium" supplements sold in the US is calcium carbonate. This is factually finely ground up limestone rock, seashells or coral.

Only 4-7% of calcium carbonate taken as a supplement is actually absorbed by the body. Calcium carbonate is sometimes combined with other chemicals to try and improve this very poor absorption rate.

Regardless of the many different chemical forms calcium carbonate can get changed into, none of them are the same as the calcium found in a cabbage. Not even close!

These man-made chemical vitamins and ground up rock and mineral salts are called "USP" vitamins and minerals. (USP stands for United States Pharmacopoeia, which is a set of standards these vitamins and minerals are measured by.)

You may also come across vitamins and minerals that are labeled "food based". These are USP vitamins and minerals that have been physically mixed in with alfalfa or soy or some other food.

This mixing with food is done in an attempt to increase the absorption of these chemicals and ground up rock into the body. That is why you often see "take with food" on their labels.

Occasionally these "food based" products will be labeled "organic". This simply means that the alfalfa or soy the chemicals were mixed in with was grown organically.

Today you can find vitamins and minerals dissolved in liquid form. If the product is made with man-made vitamins and minerals, you're just pumping man-made chemicals into your body.

When you plant a cabbage in the ground, its roots grow down into the soil and rocks, and they pull up from the ground calcium and other minerals in a form that you and I can't eat.

Then through the normal life processes of the plant, it converts these minerals into a part of the plant body itself. Now the calcium has actually become a food we can eat, and our body knows how to absorb and utilize it.

To be effectively absorbed and utilized, vitamins and minerals must be the way they are in food.

RHP® Vitamin C contains only organic camu camu extract, a real food source of vitamin C, that is highly bioavailable because it literally is a food!

What is camu camu? Camu camu is a shrub that grows in swampy or flooded areas of the Amazon rain forests of Peru, Brazil, Venezuela, and Colombia. The shrub bears large berries that can look like cherries. These berries turn out to be one of the top vitamin c foods, for they have more of this vitamin in them than any other food source on the planet, sometimes as much as 60 times more vitamin C than an orange *

It is vitamin C in a whole food extract which contains bioflavonoids, protein and all the other food factors that enables the body to absorb, retain and utilize this vitamin C much more efficiently.

RHP® Vitamin C will not upset the stomach and digestive tract. You can even take it on an empty stomach.

RHP® Vitamin C is now available for you and your family.

We are currently offering a 120-tablet bottle for $27.70. You aren't going to find a better deal for vitamin C sourced from camu camu.


Ready to Order? 

Go to RHP® Vitamin C  Real Support for Healthier Living



Antioxidant and associated capacities of Camu camu (Myrciaria dubia): a systematic review.

Dietary camu camu, Myrciaria dubia, enhances immunological response in Nile tilapia.

Antimicrobial constituents of peel and seeds of camu-camu (Myrciaria dubia)

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