Aside from being full of vitamins and minerals, a diet that contains fresh fruits and vegetables gives your body access to antioxidants, as previously mentioned. Here Evangelyn Rodriguez, NaturalNews.com, reflects on incorporating vitamin-C foods into your diet to prevent scurvy:
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into your diet to prevent scurvy:
“Scurvy is another name for vitamin C deficiency. It is a health problem that, if left untreated, could be deadly. During the 15th to the 18th century, scurvy was the leading cause of death in sailors – more than sea-related accidents or injury, in fact – because they didn’t have adequate supplies of vitamin C-rich foods at sea. This led to scurvy being known as the “scourge of the sea.”
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Today, scurvy can still be seen in developing countries where malnutrition is rampant. However, reports have surfaced suggesting that there is a resurgence of scurvy cases even in developed countries. According to a study published in 2018, the prevalence of vitamin C deficiency in the U.S. is 7.1 percent. In the U.K., about 25 percent of men and 16 percent of women in its low-income population suffer from this condition. The reason for this seems to be a combination of poor diet and the over availability of refined foods which are loaded with calories but stripped of nutrition.
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Therefore, it is paramount for people to be re-educated so that they can make healthier choices especially when it comes to food and nutrition. Vitamin C deficiency can be avoided by eating plenty of fresh fruits and vegetables. (Related: Don’t throw it away! The skins of these fruits contain many health benefits.)
Foods that prevent scurvy
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According to the National Institutes of Health, the recommended dietary allowance for vitamin C is 90 milligrams (mg) for adult males and 75 milligrams (mg) for adult females. Here is a list of foods that people should include in their diet and the amount of vitamin C they contain, as determined by the Harvard Medical School. (h/t to TheOrganicPrepper.com)
- 1 medium guava = 165 mg
- 1 cup strawberry = 98 mg
- ¼ medium cantaloupe = 95 mg
- 1 medium papaya = 95 mg
- ½ cup raw red bell pepper = 95 mg
- ¾ cup orange juice = 60 mg
- 1 cup, cooked kale = 53 mg
- ½ cup cooked broccoli = 50 mg
- ½ cup raw green bell pepper = 45 mg
- 1 cup tomato juice = 45 mg
- 1 medium mango = 30 mg
- ½ cup lemon juice = 30 mg
For people who prefer a less fibrous diet, there are vitamin C supplements available in the market that can help keep scurvy away.”
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Read More … Article Source: https://www.naturalnews.com/2019-04-23-prevent-scurvy-vitamin-c-rich-foods.html
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