Sun, Jul-22-18, 09:19
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Senior Member
Posts: 15,075
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Plan: mostly milkfat
Stats: 190/152.4/154
BF:
Progress: 104%
Location: Ontario
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http://pubs.aina.ucalgary.ca/arctic...135.pdf?level=1
Found this on the Inuit and vitamin c when somebody asked on Dr Westman's page about scurvy... they think page 4, with its veggie allowance comparable to original Atkins Induction might give them scurvy...
Quote:
The three minor meals of dried meat or fish, totalling approximately 700 g
for the average adult male, provided at least 7 mg (muskox) to 13 mg (char) of
vitamin C per day. The 500 g main meal of boiled meat provided an additional
minimum 1 mg (king eider) to 68 mg (ringed seal liver) of the vitamin.
According to Hgygarrd (1941), 35 percent of the vitamin C leached from
boiling bird and seal flesh is recoverable in the stock, which is Kutuervik was
always consumed as part of the meal. The broth in this case would have
provided an additional 2 to 37 mg of the vitamin.
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Somebody made the claim that Inuit needed to eat whale blubber to get their vitamin c... the Inuit diet was more varied than that, from region to region. The real answer is, meat has enough vitamin c. Like other water-soluble nutrients, boiling and then throwing away the water is an excellent way to get rid of vitamin c. 17th century sailors went with preserving pork in brine, and then discarding the brine. That will work. If you wanted scurvy.
Maybe vitamin c requirement really does go down on a low carb diet, but it doesn't look like it actually needs to, depending on cooking method, or whether the broth is consumed, the vitamin c requirement that's been established as actually real rather than fluffed 'cuz fruits and veggies are wonderful and we need a reason why, doesn't look like it's that forbidding to reach.
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