“You’re blocking the door while you’re trying to push the vitamin C in, it’s not going to work nearly as well,” says Duane Law, LAC.
The vitamin itself, in chewable form, could very well be negating itself.
“Sugar blocks vitamin C, they share transport pathways. That may be the reason so many people get colds and flus in the holiday season, they’re downing all the sweets and candy. It blocks the vitamin C,” Law says. “It’s why you don’t want to take a chewable vitamin C.”
Cellulose, sugar, xylitol, sucrose, dextrose, evaporated cane juice, organic sugar, brown sugar, maple syrup and other forms of sugar, weather synthetic or cane sugar, work the same way in the body. They all block the absorption of vitamin C as they share the same transport paths. When these pathways are filled with sugar, the vitamin C can not travel where it needs to go as the road is closed, already filled.
Vitamin C is healing as it makes up the connective tissue of the body. This is the foundation of functionality. Eating the rainbow of foods, fruits and vegetables that span the colors of the rainbow, ensures vitamin C intake.
Linus Pauling says most mammals can convert vitamin C, making 14-17 grams a day, humans and fruit bats can not. We need to eat vitamin C in food form or supplement form in order to have adequate amounts. Pauling is most famous for bringing the concept of high dose vitamin C therapy to the public.
Pauling is a 2-time Nobel Prize laureate. He is considered the founder of modern chemistry, he holds 48 honorary Ph.D.’s. He is responsible for high dose vitamin C treatments. Pauling, “Theorized that too little vitamin C elevates cholesterol levels, including the Lp(a) variant that causes narrowing of blood vessels. After Pauling learned that Lp(a) binds to strands of lysine protruding from weak and damaged blood vessels, he invented the high-lysine therapy.”
“It’s the queen antioxidant. It’s anti-inflammatory. It recharges all the others and it makes dopamine,” Law says.
Any vitamin C that comes in chewable, gummy, lollipop or lozenge form has some form of sugar. These are not viable supplements and are a waste of money. These products are simply candy, not vitamins.
These forms of vitamin C are all good sources:
Sodium ascorbate is a mineral salt, a buffered form of vitamin C. This form is more gentle on the stomach for those with gut damage, Leaky Gut or intestinal issues. Buffered C lowers the acidity making it easier to digest. Eleven percent of sodium ascorbate is sodium, meaning if you are taking 1,000 mg of sodium ascorbate you are receiving roughly 110 mg of sodium.
Acerola cherry powder is made from dehydrated acerola cherries. It has a pleasant cherry taste and works well as flavoring to lift the taste of water.
Calcium ascorbate is also a buffered form of vitamin C, like sodium ascorbate, that is more gentle on the stomach. Both of these forms are the best choices for those with gut damage, Leaky Gut or intestinal issues.
Ascorbic acid is a generally acceptable source of vitamin C, however finding a pure form is getting harder and harder in America due to the increasing use of GMO and synthetic chemicals. According to The Journal of Chemical Technology and Biotechnology, “Vitamin C (ascorbic acid) is produced via a combination of chemical reactions and fermentation processes.” (Volume 53, Issue 4, pages 313–327, 1992). If ascorbic acid makes you feel tired or a general heaviness it could to be related to the sourcing of ascorbic acid from corn starch or corn syrup. This author has major reactions with corn syrup, however, have no adverse effects from this product. Ascorbic acid that reads “L-Ascorbic Acid Powder” is generally sourced from GMO corn.
When the body has too much vitamin C it is eliminated through the bowels as loose stools. Many people use this as their marker of dosage finding their maximum tolerable dosage then backing off to just below the loose stool level.
1/2 cup flavored kombucha, lemon juice, ginger tea or any other chosen flavor
1/2 cup gelatin
2-3 teaspoons of your desired vitamin C listed above
Heat the juice and gelatin until dissolved, add the vitamin C, pour into molds or a shallow pan. Refrigerate.
Foods high in vitamin C are organic yellow bell peppers, dark leafy greens like turnip greens, kiwis, broccoli, berries like strawberries, blackberries and blueberries, citrus fruits like pamelos and lemons, tomatoes, green peas, papayas, mangoes and cantaloupe melon.
*If you learned something from this post share it so others can do the same. To support the efforts of this blog shop the affiliate links above like this one. You pay the same shopping through Amazon while the author receives a small referral fee from Amazon. This offsets the costs of this site.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.
Duane Law, LAC spoke at an online summit June 26, 2015.
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