Vitamin C, also called ascorbic acid, is a water soluble nutrient that is easily excreted from the body when not needed. Vitamin C appears in a white crystal form. It’s so critical to living creatures that almost all mammals can use their own cells to make it. This vitamin is easily destroyed by heat, oxidation, drying, and storage. Alkalinity, even to a slight degree, is distinctly destructive to this vitamin. Acid fruits and vegetables lose much less acid on heating than non-acid foods. This vitamin is lost from some vegetables during the first few minutes of cooking.
The role of vitamin C goes far beyond our skin and gums. Cancers, joint diseases, cardiovascular diseases and cataracts are all associated with vitamin C deficiency and can be partly prevented by optimal intake of vitamin C. Vitamin C achieves much of its protective effect by functioning as an antioxidant and preventing oxygen-based damage to our cells.
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