Vitamin C in Meat
By Atom Bergstrom
There’s no problem with the vitamin C in food, but the supplemental form of C is a synthetic vitamer that performs only some of the functions of C and has some minor side effects.
Furthermore, according to Ray Peat (Sept. 21, 2021) …
“Milk & meat are a major source of Vitamin C. It turns out that all animal tissues contain lots of Vitamin C. They were simply not measuring the right material. Vitamin C, the reductant, is not the biologically effective intracellular Vitamin C. Dehydroascorbate functions as an oxidant, not an antioxidant, in our cells, and you have to use a different procedure for measuring the oxidant form of Vitamin C which is intracellular. So if you use the wrong technique, you are blind to the amount of actual Vitamin C in our foods. All the official agencies are still deliberately staying blind to the amount of Vitamin C in our diet.”
According to Dr. Google …
“How much vitamin C do animals make? The recommended daily dose of vitamin C for humans is just one mg/kg, while goats, for example, produce the vitamin at a striking rate of 200 mg/kg each day. In essence, the red cells of animals that can’t make vitamin C recycle what little they’ve got.”