“[V]itamin C used to treat scurvy and other deficient conditions is more effective when given as a natural food concentrate, which includes minerals, rutin, and other analogs.” -Nourishing Traditions by Sally Fallon, pg. 36

Doctors acknowledge that overdose of certain vitamins including multi-vitamins can cause adverse reactions or even multi-organ failure leading to death in children and adults. Further, consuming vitamin C regularly as food or juice, even in diabetic conditions, can help avoid expensive medical interventions. Manufactured vitamins contain chemical isolates lacking their nutritious cofactors and are metabolized differently in our bodies.

Particularly when taken at the onset of acute respiratory viral infections and common cold-induced asthma, Vitamin C reduces the duration of fever, chest pain, chills, and body aches and pains. Increasing Vitamin C intake, according to the U.S. National Institute of Health (NIH), may improve community-acquired pneumonia and coronavirus infections. Since at least 1500 B.C., diseases resulting from the lack of this antioxidant vitamin in the diet have been recorded.  For example, we know that only one tenth of a cup of orange juice prevents scurvy.

The best way to ensure that you get enough of Vitamin C is to include more Vitamin C rich foods into your diet. The NIH recommends supplementing only “where fruit and vegetable intake is not sufficient.” Look for whole food supplements like Dr. Christopher’s formulas Vitalerbs and Herbal Iron that provide a wide spectrum of important vitamins and minerals at any age.  Hypoglycemic conditions or individuals consuming a high-protein diet may require more vitamin C rich foods to be added to the diet as these conditions interfere with the vitamin’s assimilation.

Vitamin C aids tissue repair and regeneration, and is essential for collagen formation in healthy teeth, bones, skin, and tendons. This antioxidant vitamin also increases the absorption of iron and calcium from the intestines, prevents infection, and regulates the functions of our nerves, heart, brain, muscles, and glands. Vitamin C is destroyed by heat, so it is crucial to consume foods rich in Vitamin C when fresh, frozen, or low-temperature dehydrated, not high-heat cooked.

Whole food sources of Vitamin C include cayenne, goji berries, citrus (orange, grapefruit, lemon, and lime including the peel), parsley, rosehips, horseradish, mustard, chili, and curry seasoning.  These foods contain iron in a ratio that maximizes the Vitamin C absorption, improves immunity, and, if consumed in large quantities, will not be harmful. Combining Vitamin C rich foods with alcohol or other drugs like aspirin and oral contraceptives may reduce their efficacy. 

Colds and influenza can be cleared up easily at onset by drinking only tea of red raspberry leaf, mint, or another antiseptic/tonic herb alternatingly with Vitamin C rich foods or juice.  After feeling greatly improved, continuing with the tea and vitamin C rich food or juice into at least the next day will bring about a speedy recovery. There is a synergistic effect when combining herbs with Vitamin C. For example, in mice experiments, chaparral was proven more successful when combined with Vitamin C than when used alone. 

If sick, consuming more foods rich in Vitamin C will assist getting one well quickly. As part of a health-building program, Vitamin C rich foods create health and prevent dis-ease.

Samantha Fish empowers friends and family to revitalize any health condition using herbs and natural methods when possible. She is also a Kon Mari consultant in-training.

References:
Christopher, John R. Herbal Home Health Care. Christophers Publications, 1976.
Kloss, Jethro. Back to Eden. Twin Lakes, Wisconsin, Lotus Press, 1972. 
Schloss, Janet, et al. “Efficacy and Safety of Vitamin C in the Management of Acute Respiratory Infection and Disease: A Rapid Review.”; https://pmc.ncbi.nlm.nih.gov/articles/PMC7393036/
Bechara, Nada, et. a. “A Systematic Review on the Role of Vitamin C in Tissue Healing,” https://pmc.ncbi.nlm.nih.gov/articles/PMC9405326/#sec5-antioxidants-11-01605.