Scurvy is caused due to deficiency of Vitamin C (Ascorbic Acid). Vitamin C or ascorbic acid is essential for normal growth and the maintenance of practically all the body tissues, especially those of the joints, bones, teeth, and gums. It protects one against infections and acts as a harmless antibiotic. It promotes healing and serves as protection against all forms of stress and harmful effects of toxic chemicals. It helps prevent and cure the common cold. It also helps in decreasing blood cholesterol. This vitamin is found in citrus fruits, berries, green and leafy vegetables, tomatoes, potatoes, sprouted bengal and green grams. Common symptoms of scurvy includes weakness, anaemia, bleeding gums and painful and swollen parts, slow healing of sores and wounds, premature ageing and lowered resistance to all infections.

Avoid Scurvy and Vitamin C Deficiency Naturally

To avoid scurvy, important thing is to add sufficient amount of vitamin C in regular diet. The recommended daily allowance is 50 to 75 mg. for adults and 30 to 50 mg. for children. Smokers and older persons have greater need for vitamin C. It is used therapeutically in huge doses from 100 to 10,000mg. a day. It prevents and cures colds and infections effectively, neutralizes various toxins in the system, speeds healing processes in virtually all cases of ill health, increases sexual vitality and prevents premature ageing. Vitamin C is one of the least toxic vitamins, it is very safe to use in high doses. Your body will take exactly what it needs and excrete any excess naturally. Vitamin C helps fight free radical damage, reduces cancer risk, and strengthens the immune system. Good dietary sources of vitamin C include citrus fruits, green leafy vegetables, red peppers, strawberries, tomatoes, asparagus, and avocados. Here are some tips to increase vitamin C intake naturally to avoid scurvy.

  1. Rose Hips: Contains a great deal of vitamin C, ranging from 10 to 100 times greater than any other known food. Therefore, it is used as an infection fighter. Also helps with physical stresses and pollution. Make fresh rose hips into a vitamin-rich syrup or jam. Rose hips make a delicious, mild-flavored tea, perfect on a cold night, sipped by a roaring fire. Powdered rose hips can be sprinkled on cereal or in blender shakes.
  2. Amalaki: It is a rasayana (rejuvenate tonic) and a good source of vitamin C and iron. 1 teaspoon at bedtime in warm water is sufficient.
  3. Amla (Indian Gooseberry): According to Ayurveda, it has massive Vitamin C content, which makes it one of the highest in the vegetable kingdom. It contains Vitamin C equivalent 20 times that of an orange. On tasting the fruit, it is initially sour, but sometimes with a sweet aftertaste, which becomes more apparent if water is drunk afterwards. A regular use of Indian gooseberry is presumed to prolong lifespans, up to 120 years for humans.
  4. Lemon (Citrus Limon): A remedy for scurvy long before vitamin C was identified, lemon (Citrus limon) is a valuable preventative medicine, increasing resistance to infection and helping to maintain good health. Centuries ago, British sailors ate lemons by the boatload to prevent scurvy, a deadly disease caused by vitamin C deficiency, which occurred as a result of long periods of time away at sea without fresh fruit or vegetables. A single lemon packs 39 milligrams of vitamin C, more than half the Daily Value. We don’t have to worry about scurvy anymore, because there are so many sources of vitamin C in our diet. But lemons provide a host of other tangy benefits.
  5. Hibiscus: Hibiscus is high in vitamin C. The large tropical flowers make a bright red tea that is tasty and tart, with a sweet aftertaste. Hibiscus is often formulated with stevia or other sweet herbs to enhance its flavor. It brightens any tea with its beautiful ruby red coloring. Children especially love hibiscus. Try making a thick hibiscus syrup and add it to sparkling water for a delicious punch. Loaded with vitamins and minerals, this beverage is far better than sugar loaded soda.
  6. Potato: An analysis of fresh potatoes showed that they rank as the richest source of vitamin C out of a number of fresh vegetables examined. Researchers concluded that such vitamin C rich foods also offer some protection against coronary heart disease.
  7. Bilberries and Cranberries: The berries can be eaten stewed or fresh. Cranberry juice is ideal as a source of vitamin C. Take 1/2 cup of the unsweetened juice three times a day.
  8. Chickweed (Stellaria Media): Chickweed, as the name suggests, is a favorite food for domestic fowl. It is an extremely common garden weed that can be cooked like spinach and tossed in butter or used as a salad herb.
  9. Fennel: Fennel can be used raw or steamed. It also has a high content of Vitamin C.
  10. Pineapple (Ananas comosus): This tasty fruit is rich in vitamin C and immune boosting minerals.

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