Vitamin C (ascorbic acid) makes the blood vessel stronger and is important for the development of healthy teeth and bones. As well as being important in the healing of wounds and skin, Vitamin C aids in the bodily absorption of all vitamins, and is also a good antioxidant.
It is better assimilated by the body in the presence of bio-flavanoids (e.g. vitamin P), calcium, and magnesium.
The benefits of Vitamin C are eliminated under conditions of warehouse storage, is reduced by 50% in milk that has undergone pasteurization, and in cooking. Also in the ingestion of aspirins, antibiotics, cortisone, stress, tobacco, sulfa drugs, baking soda, copper cooking utensils.
Foods containing Vitamin C include:
Cereals – Bran, corn, oatmeal.
Dairy – Whole cow’s milk, goat’s milk, skimmed milk, yoghurt, egg yolk, cream.
Fruits – Apples, apricots, avocado, bananas, blackberries, blueberries, cantaloupe, feverbush, figs, grapefruit, grapes, lemons, mango, oranges, papaya, peaches, pears, pineapples, prickly pear, prunes, pumpkins, raspberries, strawberries, watermelon.
Herbs and Spices – Basil, chilli pepper, cayenne pepper, cloves, chervil, chives, dill, fennel, garlic, oregano, parsley, peppermint, marjoram (ba-doush), rosehip.
Meats – Chicken, turkey.
Seeds/Nuts – Brazil nuts, hazelnuts, peanuts, pinon nuts.
Seafood – Crab, flounder, haddock, halibut, herring, kelp, tuna.
Vegetables etc – Asparagus, amaranth leaves, baobab leaves, broccoli, brussel sprouts, cassava, collard greens, cabbage, cauliflower, corn, cow peas, dandelion greens, peas, potatoes (unpeeled), plantain, pumpkin, pumpkin leaves, soybeans, spinach, squash, sweet potato, tomatoes, watercress.