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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 ongevity in women. Higher vitamin C intake reduced cardiovascular disease by 42 percent in men and 2 percent in women.

Vitamin C is an antioxidant.

Without Vitamin C, you can bruise easily, have wounds that don’t heal, gum problems and aching joints.

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%.

Why do we need to take Vitamin C supplements? 

Vitamin 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.

Vitamin C and Ascorbic Acid

There is a huge difference between whole food Vitamin C and ascorbic acid. Talking Ascorbic acid when you want to take Vitamin C, is like wanting to eat an egg and getting the shell.

With only ascorbic acid, the more you take the less your body absorbs. An intake of less than 20 mg has a 98% absorption rate. By the time the intake increases to 1 to 1.5 grams, the absorption has dropped to 50%. In amounts over 12 grams, the absorption of ascorbic acid drops to only 16%.

In contrast, with whole food Vitamin C 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 it isn’t a good source of vitamin C.

RECOMMENDED

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. It is made from Camu Camu.

Read about this Vitamin C

 


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