Scurvy was a disease that used to afflict sailors as they crossed the ocean. It was caused by a lack of vitamin C in their diets. Long voyages meant that sailors often ran out of perishable fruits and vegetables which supplied necessary vitamin C to their bodies. Scurvy is not very common anymore. Food preservation techniques have made vitamin C abundant throughout the world regardless of season. A longer-term supply full of grains and beans may keep you alive, but vitamin C is completely lacking in this diet. Consequently, it is advised to store vitamin C as a part of your longer-term supply.1The best way to get vitamin C and other essential nutrients is from fresh fruits and vegetables in your diet. Through gardening and home preservation, you may be able to maintain a good supply of these vitamins in your home storage. You can also get vitamin C from canned goods. Most commercially canned and home preserved fruits and vegetables, however, have shorter shelf lives and require regular rotation. By storing a variety of fruits and vegetables that you regularly eat, you can ensure a good vitamin C supply. I have also chosen to store multi-vitamins as a part of our home storage. Vitamins decline rapidly and also require frequent rotation.
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2 comments:
I have heard that you can also get vitamin c from wheat grass! I thought that was a great thing to know when I found that out because most people have that stored already.
An 11 oz. can of mandarin oranges contains 60% of your daily allowance of Vitamin C, canned pineapple also is high in Vitamin C. Another way to get Vitamin C from your food storage is to sprout wheat and other grains or seeds.
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