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.”
April 4, 2023 @ 10:22 pm Ellen
Atom, Can you explain a bt more about what dehydroascorbate is and how it is relevant to this issue of measuring Vitamin C in meat? Thanks, Ellen
April 7, 2023 @ 7:45 pm Atom
Ascorbic acid is not the “vitamin C” manufactured in meat — dehydroascorbate acid.
Most animals don’t need to eat vitamin C since they manufacture it. Only anthropoid primates (including humans), guinea pigs, and some bat, bird, and fish species have to eat vitamin C.
This is an open secret that the Medical Police State does nothing to correct.
May 12, 2023 @ 10:02 am Ellen
….but since we “have to” cook meat (please comment on this too), doesn’t that destroy the dehydroascorbate acid/Vitamin C in the meat? Ellen
May 12, 2023 @ 3:28 pm Atom
Cooked meat is safer (in my humble opinion), but it can be eaten raw.
Similar to cooked vegetables, where 15% to 55% of the vitamin C is destroyed, the same applies to meat (with less damage to “rare” meat).
However, breaking down cellular walls in both plants and meats makes more vitamin C available via ACCESS to it.
Cattle can synthesize their own vitamin C — and cattlemen often supplement them with extra vitamin C to help fatten them up and make the meat “firmer.”
Contrary to Wikipedia and the U.S. government, the vitamin C doesn’t immediately disappear from their bodies.
Some people get results out of supplemental vitamin C that’s 5 years out of date!
April 8, 2023 @ 8:50 am John
Hi Atom, on a recent ORN show you said that a better weight loss strategy was to fast (I would use fruit juices) for 3 days, then eat for one day, then fast again for 3 days. Can you explain this a bit more please?
April 8, 2023 @ 4:53 pm Atom
The body conserves its energy after 3 days, stopping all cleansing. But the 3 days on and 3 days off can be very severe and hazardous.
April 8, 2023 @ 10:29 pm John
‘Severe and hazardous’ in what way?
April 9, 2023 @ 4:46 pm Atom
The most common issue is gallstones. There’s a statistical increase in gall bladder removals too.
Fasting can cause ongoing arrhythmia too. Etc.