*******
Is Low-Carb Eating Increasing Scurvy?
Eating Low-Carb? Don't Forget Potatoes, Other Foods Rich
in Vitamin C
June 10, 2004 -- The ancient mariners had scurvy. And
apparently, plenty of Americans today have it, too. We're
not getting enough vitamin C, the main preventative for
scurvy or vitamin C deficiency, researchers say. Could low-
carb eating be to blame?
The report appears in the current issue of the American
Journal of Public Health.
It provides results from a large nationwide survey, showing
that seniors and children get the most vitamin C in their
diet. However, men and women aged 25 to 44 get the least --
and are most at risk for developing scurvy.
"A considerable number of U.S. residents are vitamin C
deficient," writes researcher Carol Johnston, a professor of
nutrition at Arizona State University.
*******
*Now* researchers are concerned with scurvy.
They don't seem to give a rats ass that the vast amounts of
refined sugars and grains in our diets that contain
*ABSOLUTELY NO VITAMIN C* and that the overconsumption of
refined sugar and grains will most definitely lead to sub-
clinical scurvy.
But mention low-carb and heaven forbid it MAY somehow lead
to scurvy, in spite of the fact that people who go low-carb
restrict grains and sugars and replace them with fruits and
vegetables.
And, of course, they will say nothing about the fact that
todays produce is picked early for ripening in transit and
storage and that by the time the produce is consumed, it has
lost most of its vitamin
C.
Talk about selective and biased science. Sheesh.
TC