Everything you need to know about Vitamin C - from a Nutritionist
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Vitamin C. The water-soluble vitamin that’s known for supporting our immune system, collagen production and packing an antioxidant punch. But with so many vitamin C products on the shelves - from tablets to powders, effervescent and liposomal - what do you need to know about this nutrient so you can consider how best to take it for your needs?
Natalie Louise Burrows, registered Nutritionist and Clinic Director of Integral Wellness , answered some of the most popular questions on vitamin C in this guide
Also known as ascorbic acid, Vitamin C is an essential water-soluble vitamin that plays a crucial role in numerous bodily functions. Unlike most animals (except primates and guinea pigs), humans cannot synthesise vitamin C, making it a necessary nutrient in our diet. As it’s water-soluble, it is either used or removed through urine (fat-soluble vitamins can be stored by the body and used in the future), so daily consumption is needed.
Vitamin C is involved in several vital processes within the body:
Vitamin C is best known for its role in preventing scurvy. In the Renaissance era (15th and 16th century), sailors were first found to suffer scurvy while onboard ships and away from fresh fruits and vegetables. Between the 16th and 18th centuries, over 2 million sailors lost their lives to this nutrient deficiency. The savour was fresh oranges, lemons, and limes brought onboard the ship for the sailors as part of their daily diet. This also earned the British sailors their nickname, Limeys.
Victorian-era scurvy and scabies are reported to be returning in the UK. Due to the cost of living, many people limit the fresh fruit and vegetables they buy and skip meals altogether. This is highly concerning for water-soluble nutrients like vitamin C (and B vitamins), which need to be consumed daily.
Cooking can impact the amount of vitamin C in foods, as its water-solubility makes it easily lost during the cooking process. Because of this, raw fruits and vegetables contain the highest levels of vitamin C, but steaming is a great option for cooking as it tends only to lose 9-15% of the vitamin C content, which is much less than 50% from boiling. Sautéing and stir-frying are other good options when you keep the heat low.
The challenge with RDAs is that they are based on a healthy person and their assumed needs.
Vitamin C is a key antioxidant, and with the level of modern-day stress, pollution, and toxins, the body is in high demand for antioxidants (hence, smokers need more). Studies have shown that 1g of vitamin C a day can reduce the severity of a cold . Vitamin C deficiency would need to be treated with much higher doses, around 10g a day.
However, more isn’t always better. Although Vitamin C has a low toxicity risk, as it is a water-soluble nutrient excreted through urine if not used, high doses for long periods of time can impact iron absorption to the point that iron is at a toxic level, contributing to a condition called hemochromatosis, which impacts the liver. Understanding how nutrients interact with other elements in the body is key when supplementing.
Upper limits on nutrients exist for this reason:
Additionally, gastrointestinal problems can be a side effect of high-dose vitamin C, the most common being cramps, bloating, and loose stools (aka diarrhoea). Plus, taking too much will mean you’re paying for expensive urine.
The shelves are full of them, so here’s a quick guide to clarify the difference between all the vitamin C supplements on offer:
Working with a registered nutritional therapist and personalised blood testing can ensure you take a supplement dose and form that’s right for your needs.
Natalies Picks:
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This article is for informational purposes only, even if and regardless of whether it features the advice of physicians and medical practitioners. This article is not, nor is it intended to be, a substitute for professional medical advice, diagnosis, or treatment and should never be relied upon for specific medical advice. The views expressed in this article are the views of the expert and do not necessarily represent the views of Healf