Materiały źródłowe

• #1 Scurvy: Symptoms, Risk Factors, Treatment, Recovery, and More

  https://www.healthline.com/health/scurvy

  Vitamin C is an essential dietary nutrient. […] Your body cannot make vitamin C. That means you have to consume all of the vitamin C your body needs through food or drinks, or by taking a supplement. […] Most people with scurvy lack access to fresh fruits and vegetables or do not have a healthy diet. Scurvy impacts many people in the developing world. […] Vitamin C is naturally found in many fruits and vegetables. Its also often added to juices, cereals, and snack foods. If you suspect you have a mild case of scurvy, eating at least five servings of fruits and vegetables daily is the easiest way to treat the condition. […] Daily vitamin C recommendations depend on age, sex, and health conditions. […] Foods with high levels of vitamin C include: sweet peppers, guavas and papayas, dark, leafy greens, especially kale, spinach, and Swiss chard, broccoli, Brussels sprouts, kiwifruits, berries, especially raspberries, strawberries, and blackberries, pineapples and mango, tomatoes, especially tomato pastes or juices, cantaloupes and most melons, green peas, potatoes, cauliflower. […] Vitamin C dissolves in water. Cooking, canning, and prolonged storage can greatly reduce the vitamin content in foods. Its best to eat vitamin C foods raw, or as close to it as possible.

• #2 Scurvy | healthdirect

  https://www.healthdirect.gov.au/scurvy

  Scurvy is a health condition that happens when you dont get enough vitamin C from your diet for at least a few months. […] Eating a healthy, balanced diet, with plenty of fruit and vegetables, is the best way to prevent scurvy. […] Its best to lightly steam vegetables and make sure that you include raw fruit and vegetables in your meal plan.

• #3 So, You Have Scurvy: Vitamin C Deficiency, Prevention, and Treatment in a Hurry – History Survival Guide

  https://historysurvivalguide.com/scurvy-prevention-treatment/

  The human body is incapable of producing vitamin C and as it is not stored in the human body—instead it is removed through the kidneys as urine—it will rapidly become depleted without replenishment within a month. […] Scurvy can typically be avoided with a daily dose of 15 milligrams, but upwards to 75 and 90 milligrams are typically recommended. This is especially common when diets are limited, like those eating few vegetables, living primarily on meats and fish, and those living at sea. Prevention is distinctly diet, as the human body continually needs ascorbic acid to maintain healthy working order and it is not preserved in the tissues. […] He considered it an infallible cure for scurvy to treat all stages of the affliction and prevent the worst of the symptoms from manifesting. […] By 1790’s, citrus juice was issued as part of ship rations, radically reducing and oftentimes outright eliminating outbreaks of scurvy among seamen.

• #4 The Age of Scurvy | Science History Institute

  https://www.sciencehistory.org/stories/magazine/the-age-of-scurvy/

  Scurvy killed more than two million sailors between the time of Columbuss transatlantic voyage and the rise of steam engines in the mid-19th century. […] According to historian Stephen Bown scurvy was responsible for more deaths at sea than storms, shipwrecks, combat, and all other diseases combined. […] Even Anson made a point of loading up on oranges whenever possible, and his chaplain, Walter, praised Juan Fernndez Island for having almost all the vegetables which are usually esteemed to be particularly adapted to the cure of those scorbutic disorders which are contracted by salt diet and long voyages. […] In 1795 a physician named Gilbert Blane convinced the British Royal Navy to issue some form of lemon juice to its sailors. […] This order may well have changed the course of history because it allowed Great Britain to successfully defend itself from a Napoleon-led invasion by setting up a blockade of the English Channel. […] As is true with all vitamin-deficiency diseases, scurvy can never be eradicated; adequate nutrition is its only prevention and only cure.

• #5 Food Fighting and Curing Disease Series: Scurvy —

  https://foodmedcenter.org/food-fighting-and-curing-disease-series-scurvy/

  Scurvy is caused by not having enough vitamin C in your diet for at least 3 months. […] Throughout history, various foods have been employed to treat scurvy, a debilitating disease caused by vitamin C deficiency. As early as the 11th century, seafarers were advised to carry a range of fruits and vegetables such as apples, pears, pomegranates, cucumbers, citrons, lemons, muscats, and pickled vegetables as preventive measures against scurvy. […] Following Lind’s discovery that citrus juice cured the disease, three-quarters of an ounce of lemon juice per day was mandated to be given to every sailor serving throughout the Royal Navy, essentially eradicating scurvy. […] Treatment involves administering vitamin C supplements. […] The recommended dosages are: Adults: 1 to 2 grams of vitamin C be administered daily for the first 2 to 3 days, followed by 500 mg per day for the next week. Afterward, a daily intake of 100 mg of vitamin C should be given for 1 to 3 months.

• #6 Food Fighting and Curing Disease Series: Scurvy —

  https://foodmedcenter.org/food-fighting-and-curing-disease-series-scurvy/

  Modern cases of scurvy are rare in the United States or Europe due to the wider availability of fresh fruits and vegetables. […] However, it can still occur in economically exploited regions and some low or middle-income countries. […] Nutritional education and awareness campaigns. […] Food Fortification Programs In regions where access to fresh fruits and vegetables is limited, food fortification programs have been implemented to address micronutrient deficiencies, including vitamin C. […] Community-based Nutrition Interventions Local health authorities and NGOs often collaborate to establish community-based nutrition interventions that focus on promoting healthy eating habits and providing vitamin C-rich foods to at-risk populations.

• #7 New analysis of landmark scurvy study leads to update on vitamin C needs | UW News

  https://www.washington.edu/news/2021/08/16/new-analysis-of-landmark-scurvy-study-leads-to-update-on-vitamin-c-needs/

  Analysis of a landmark vitamin C study confirms: You need at least 100 milligrams of vitamin C a day to stay healthy. […] The goal of the Sorby investigators was not to determine the required vitamin C intake for optimal health; it was to find out the minimum vitamin C requirements for preventing scurvy. […] In the end, the Sorby researchers said 10 milligrams a day was enough to ward off signs of scurvy. […] Robust parametric analyses of the (Sorby) trial data reveal that an average daily vitamin C intake of 95 mg is required to prevent weak scar strength for 97.5% of the population. Such a vitamin C intake is more than double the daily 45 mg vitamin C intake recommended by the WHO but is consistent with the writing panels for the National Academy of Medicine and (other) countries, they add. […] The Hujoels study also found that recovery from a vitamin C deficiency takes a long time and requires higher levels of vitamin C. Even an average daily dose of 90 milligrams a day of vitamin C for six months failed to restore normal scar strength for the depleted study participants.

• #8 2 Vitamin C: Needs and Functions | Vitamin C Fortification of Food Aid Commodities: Final Report | The National Academies Press

  https://nap.nationalacademies.org/read/6009/chapter/4

  Dietary deficiency of vitamin C eventually leads to scurvy, a serious disease characterized by the weakening of collagenous structures that results in widespread capillary hemorrhaging. […] Minimum dietary vitamin C intakes ranging from 6.5 to 10 mg per day were required to cure clinical signs of scurvy. […] Substantially less than the recommended intake is needed to prevent scurvy in adults. From 6.5 to 10 mg of vitamin C per day is the most frequently cited amount necessary to prevent overt scurvy. […] Outbreaks of scurvy were reported in Ethiopia when intake averaged 2 mg per day.

• #9 Scurvy: Symptoms, causes, treatment, and prevention

  https://www.medicalnewstoday.com/articles/155758

  A person can prevent scurvy by consuming enough vitamin C, preferably through their regular diet, but sometimes as a supplement. […] The United States (U.S.) Office of Dietary Supplements (ODS) advises the following intake of vitamin C: […] During pregnancy, people should consume 85 mg of vitamin C, rising to 120 mg while nursing. People who smoke also need 35 mg more vitamin C each day than those who do not. […] Fresh fruit and vegetables are the best source of vitamin C. Cooking and storing can cause ascorbic acid to degrade.

• #10 What Is Scurvy? Symptoms, Causes, Diagnosis, Treatment, and Prevention

  https://www.everydayhealth.com/scurvy/

  Scurvy is a disease thats caused by a deficiency in vitamin C (aka ascorbic acid), which is rare in the developed world. […] Fortunately, scurvy is less of an issue now that we know eating foods with vitamin C can prevent it, says Michelle Zive, RD, a nutrition coach based in La Mesa, California. […] Vitamin C is easy to find in fruits and vegetables, and the daily recommended amount is 75 milligrams (mg) for adult women and 90 mg for adult men. […] Scurvy is generally easy to treat by increasing vitamin C levels. In mild cases, scurvy can be treated simply with vitamin Crich foods, Springer says. The five servings of fruits and vegetables per day rule will provide the recommended daily intake of vitamin C, and will treat mild cases and prevent future cases of scurvy. […] To prevent scurvy, make sure youre getting enough vitamin C. This is not difficult to do if you have access to fruits and vegetables. […] Springer suggests shooting for five servings of a variety of fruits and vegetables each day. Thatll put you at around 200 mg of vitamin C, she says, which gives you a little more than the recommended daily intake, to make sure youre covered.

• #11 Scurvy – Causes, Symptoms, Diagnosis, Treatment & Prevention

  https://www.medindia.net/health/conditions/scurvy.htm

  Prevention of scurvy is easily achieved by taking 30-60 mg of Vitamin C daily. […] Scurvy can be prevented by a diet that includes vitamin C-rich foods such as: […] It is advised to consume 5 servings of fruit and vegetables daily. […] Recommended daily dietary allowance […]

• #12 CAS No. 50-81-7 Prevention and Treatment of Scurvy Vitamin C Injection – Vitamin C Injection and Treatment of Scurvy

  https://hzfocusangela.en.made-in-china.com/product/BOkfrCVyQhcv/China-CAS-No-50-81-7-Prevention-and-Treatment-of-Scurvy-Vitamin-C-Injection.html

  1. Scurvy prevention, can also be used for all kinds of acute and chronic infectious diseases and purpura and other auxiliary treatment, large dose intravenous injection for Keshan disease, cardiogenic shock rescue. […] 1. Vitamin C has yet to be confirmed: the function of the following situations to prevent or treat cancer, gingivitis, fester, bleeding, blood in urine, retinal hemorrhage, depression, dental caries, anemia, aging, acne and infertility, hardening of the arteries, ulcer disease, tuberculosis, dysentery, collagen disease, fracture, skin ulcer, hay fever, drug poisoning, vascular embolization, colds, etc. […] [Medication for pregnant and lactating Women] This product can be secreted into milk through the placenta. When pregnant women take large doses, can also produce infant scurvy. […] Recommended dietary intakes (RDA, 1980) : 45mg for children aged 4-6 years and 60mg for adults aged 7 years and older.

• #13 Scurvy (Vitamin C Deficiency) Treatment & Management: Approach Considerations, Ascorbic Acid, Diet

  https://emedicine.medscape.com/article/125350-treatment

  A diet adequate in vitamin C can prevent the development of scurvy. Foods high in vitamin C include citrus fruits, especially grapefruits and lemons; berries and cantaloupe; and vegetables, including broccoli, spinach, green peppers, tomatoes, potatoes, cauliflower, and cabbage. […] The recommended daily allowance for vitamin C varies with the age of the individual. The current recommendation for adults is 120 mg daily, although a dose of 60 mg daily is all that is required to prevent scurvy. Some experts think the level should be as high as 200 mg daily to match the level present in 5 servings of fruits and vegetables daily, a diet shown to decrease cancer risk.

• #14 Scurvy: Symptoms, Causes & Treatment

  https://my.clevelandclinic.org/health/diseases/24318-scurvy

  You can prevent scurvy by getting the recommended daily allowance of vitamin C in your diet. The best sources of the nutrient are fresh fruits and vegetables. Good sources of vitamin C include: […] Speak to your healthcare provider before taking a vitamin C dietary supplement.

• #15 Scurvy in the Modern Healthcare Setting: Prevention and Care — Elegant Care Villa

  https://elegantcarevilla.org/careblog/scurvy-in-the-modern-healthcare-setting-prevention-and-care

  The main goal of scurvy prevention techniques is to ensure you get enough vitamin C. Here are a few crucial methods: […] Promote a diet high in foods high in vitamin C, such as broccoli, tomatoes, bell peppers, strawberries, kiwis, and citrus fruits (oranges, lemons, and limes). They are stressing the need to consume these foods with meals every day to keep vitamin C levels at their ideal levels. […] Educate the public through educational efforts on vitamin C’s role in avoiding scurvy. These efforts can focus on high-risk groups like older people, people experiencing homelessness, and people on restricted diets, highlighting the symptoms of scurvy and the significance of getting medical help if necessary. […] Vitamin C supplementation is essential when inadequate food intake. In severe circumstances or when oral intake is impractical, it can be administered intravenously or as oral supplements.

• #16 Scurvy – FindZebra

  https://www.findzebra.com/details/Lx5MAmm-scurvy?q=Communism

  Scurvy can be prevented by a diet that includes vitamin C-rich foods such as amla, bell peppers (sweet peppers), blackcurrants, broccoli, chili peppers, guava, kiwifruit, and parsley. Other sources rich in vitamin C are fruits such as lemons, limes, oranges, papaya, and strawberries. It is also found in vegetables, such as brussels sprouts, cabbage, potatoes, and spinach. Some fruits and vegetables not high in vitamin C may be pickled in lemon juice, which is high in vitamin C. Though redundant in the presence of a balanced diet, various nutritional supplements are available, which provide ascorbic acid well in excess of that required to prevent scurvy. […] Fresh meat from animals which make their own vitamin C (which most animals do) contains enough vitamin C to prevent scurvy, and even partly treat it. In some cases (notably French soldiers eating fresh horse meat), it was discovered that meat alone, even partly cooked meat, could alleviate scurvy. […] Scott’s 1902 Antarctic expedition used lightly fried seal meat and liver, whereby complete recovery from incipient scurvy was reported to have taken less than two weeks.

• #17 Scurvy | Infonet Biovision Home.

  https://infonet-biovision.org/nutrition-related-diseases/scurvy

  Prevention and treatment is all about getting sufficient Vitamin C. Citrus fruits, potatoes, and green vegetables in general are good sources of vitamin C. At least 5 servings of fruits and vegetables a day provides ample Vitamin C. The most nutrient dense sources of Vitamin C are green pepper, cauliflower, broccoli, strawberries, papayas, lettuce, oranges, spinach and other green vegetables. […] Vitamin C is easily lost in processing and cooking. Juices are good to fortify with Vitamin C because there acidity reduces Vitamin C destruction. Vitamin C is very unstable when in contact with heat, iron, copper and oxygen.

• #18 Scurvy: Rediscovering a Forgotten Disease

  https://pmc.ncbi.nlm.nih.gov/articles/PMC10296835/

  Scurvy can be adequately treated and prevented via vitamin C supplementation. […] The treatment for scurvy is vitamin C supplementation and the reversal of the conditions that led to the deficiency. […] If scurvy is suspected, it can be effectively treated with high doses of Vitamin C. […] It is crucial to maintain a balanced and healthy diet that includes sufficient amounts of vitamin C. […] Health professionals should be vigilant about the signs and symptoms of scurvy, especially in at-risk patients, and should consider vitamin C supplementation in suspected cases to prevent further complications.

• #19 Vitamin C, Scurvy in Oral Medicine: A Review of Biochemistry Clinical insights, Case Reports and Advisories

  https://www.genesispub.org/vitamin-c-scurvy-in-oral-medicine-a-review-of-biochemistry-clinical-insights-case-reports-and-advisories

  Vitamin C as a water-soluble Vitamin, is an essential dietary requirement for human health, Avitaminosis-C results in scurvy which causes capillary fragility manifesting clinically as bruising, joint, musculoskeletal pain, oro-dental breakdown and compromised immunity. […] A sound rationale with relevant clinical safe use of Vit-C is provided. […] Fruits and vegetables are the main source of Vit-C and should be consumed regularly to avoid scurvy. […] Recommended Daily Allowances (RDA) and directions for successful prescription dosages of Vit-C to optimize treatment and prophylaxis are discussed. […] Prophylaxis may be justified in those exposed to severe physical exercise or cold stress or both. So far, therapeutic supplementation has not been shown to be beneficial Vit-C as a prophylaxis. […] For people predisposed to infections, like diabetics, or those metabolically stressed individuals (malnourished or scorbutic) supplementary Vit-C will improve healing.

• #20 Scurvy (vitamin C deficiency)

  https://dermnetnz.org/topics/scurvy

  The recommended daily intake of Vitamin C in Australia and New Zealand is 45 mg/d. Pregnant and lactating women need 55-85 mg/d. Smokers also require a higher Vitamin C intake due to increased metabolic turnover. A well-balanced diet including fresh fruit and vegetables provides sufficient Vitamin C for most people. […] Adults: Oral Vitamin C 1000 mg/d in divided doses for at least one week, then 300-500 mg/d for a further week, followed by the recommended daily allowance. […] Children: The American Academy of Paediatrics recommends children receive 100 mg 3 times daily for at least 1 week, followed by 100 mg daily until symptoms have resolved. […] Understanding the reason for developing scurvy, whether this be social or medical, and addressing this will reduce the risk of recurrence.

• #21 Scurvy? Symptoms, Causes and Treatments

  https://www.webmd.com/skin-problems-and-treatments/what-to-know-scurvy

  Scurvy is an easily preventable disease. To avoid forming scurvy, eat plenty of fresh fruits and vegetables regularly. Keep a healthy diet to make sure that your body has all the vitamins and nutrients it needs to avoid nutritional diseases such as scurvy. You can also take supplements but should talk with your doctor first. […] If you have any scurvy symptoms or are concerned about getting it, talk to your doctor about ways to ward off a vitamin C deficiency.

• #22 Scurvy: Symptoms, Causes, Treatment & Diagnosis | Medcare

  https://www.medcare.ae/en/health-library/category/scurvy-symptoms-causes-treatment-prevention.html

  By consuming the appropriate daily dose of vitamin C in your diet, you can avoid scurvy. Fresh fruits and vegetables are the best suppliers of the vitamin. Vitamin C-rich foods include: […] Treatment for scurvy is necessary to prevent future problems. By ingesting additional vitamin C, the disease is easily cured. A balanced diet that includes one to two times the daily recommended quantity of vitamin C is something you should attempt to maintain. You can achieve this by including fresh produce in each meal. […] Before ingesting a vitamin C dietary supplement, see your doctor.

• #23 Scurvy

  https://www.nhs.uk/conditions/scurvy/

  Mild cases of scurvy are often easily treated by adding some vitamin C to your diet, such as from fresh fruit and vegetables. […] The best way to prevent a vitamin C deficiency and get enough vitamins and minerals is to eat a healthy, balanced diet. […] It’s important to speak to a GP or midwife before taking any supplements or making changes to your diet during pregnancy or while breastfeeding.

• #24 Scurvy masquerading as IgA vasculitis | Pediatric Rheumatology | Full Text

  https://ped-rheum.biomedcentral.com/articles/10.1186/s12969-024-00992-2

  Vitamin C deficiency, or scurvy, is rare but poses risks for children with poor diets, limited resources, or malabsorption issues. […] Early recognition and prompt intervention are essential to prevent the progression of symptomatic vitamin C deficiency in children. […] A focused and detailed dietary history looking for a lack of good sources of vitamin C can be an easy indicator of this differential. […] Following the identification of vitamin C’s role in scurvy prevention, the illness became uncommon globally. […] It is important to remember that scurvy also occurs in developmentally healthy and chronic illness-free children that gradually develop a self-restraint towards vitamin C-rich foods. […] In modern days, where we don’t see many cases of scurvy, a high index of suspicion with a detailed dietary history is required to diagnose vitamin C deficiency.

• #25

  https://consensus.app/questions/what-is-scurvy-disease/

  Scurvy is effectively treated and prevented through vitamin C supplementation. […] Ensuring an adequate intake of vitamin C through a balanced diet rich in fruits and vegetables is the best preventive measure against scurvy. […] Scurvy, caused by low vitamin C levels, can be effectively treated and prevented through vitamin C supplementation, affecting multiple organ systems and being associated with alcoholism, low socio-economic status, and poor dietary habits. […] Scurvy is a rare but potentially fatal disease, and early recognition and vitamin C supplementation are crucial for preventing severe complications.

• #26 The British 'Limeys’ Were Right: A Short History of Scurvy | Health.mil

  https://health.mil/News/Articles/2022/01/10/The-British-Limeys-Were-Right-A-Short-History-of-Scurvy

  Scurvy is a dietary deficiency caused by a lack of vitamin C. The body does not naturally make vitamin C, so it has to come from foods rich in the vitamin such as citrus or from dietary supplements. […] The British began storing citrus fruits on board all of its ships. The British Navy gave its sailors limes or lemon juice rations to ward off scurvy earning them the nickname of „Limeys” among the American sailors who didn’t know about or believe in the preventative treatment. […] Food service personnel are encouraged to provide 2.5 cups of vegetables and two cups of fruit daily to service members. Foods containing vitamin C are abundant. Navy menus include a combination of fresh, frozen, and canned fruits and vegetables. […] Leaders across the DOD recognize the importance of fueling our service members for performance with quality foods. Galley menus are written according to DOD Menu Standards for Human Performance Optimization that ensure an array of foods are provided daily. […] Today, scurvy still occurs in developed countries despite the widespread availability of multiple enriched and fortified foods.

• #27 Section 1: Scurvy in the Frontier Army – Introduction Unit 3: Set 6: Gardens at Frontier Military Posts 1864 – 1880 – North Dakota History Primary Sources – State Historical Society of North Dakota

  https://www.history.nd.gov/textbook/unit3_comculcon/unit3_6_1_intro.html

  Scurvy, or scorbutus, occurs in humans who lack Vitamin C in their diet. Vitamin C, which humans cannot produce in their own bodies, must be consumed in adequate quantities to maintain the strength of collagen and blood vessels. […] By 1870, most of the posts had been modernized with better storage facilities, and research by Army physicians (known as surgeons) resulted in greater knowledge of dietary prevention of scurvy. Army surgeons ordered the regular serving of pickles and vinegar as the first line of defense against scurvy, but eventually canned and fresh fruits and vegetables found their way into the enlisted mens diet.

• #28 Scurvy in the Modern Healthcare Setting: Prevention and Care — Elegant Care Villa

  https://elegantcarevilla.org/careblog/scurvy-in-the-modern-healthcare-setting-prevention-and-care

  Regularly checking vitamin C levels and clinical symptoms is imperative to evaluating the effectiveness of treatment and making necessary adjustments to management tactics. Follow-up visits enable medical professionals to monitor patients’ progress and offer continuing assistance and direction. […] In conclusion, the reappearance of scurvy in contemporary healthcare environments emphasizes the necessity of proactive prevention and prompt response.

• #29 Vitamin C Deficiency – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK493187/

  Effectively addressing vitamin C deficiency demands the coordinated efforts of an interprofessional team. Healthcare professionals can collectively enhance patient outcomes, safety, and overall team performance by harnessing their skills, adopting a patient-centered approach, delineating clear responsibilities, fostering open communication, and ensuring streamlined care coordination.

• #30 Medwin Publishers | Pressure Wounds and Skin Failure Secondary Scurvy.Prevention with Early Vitamin Micro Nutrient Supplements

  https://medwinpublishers.com/article-description.php?artId=3219

  Skin is the largest organ of the body. […] If an ample profile of all micro-nutrients with 1 gm of vitamin C was started along with biofilm control and adequate wound dressings, the existing pressure wounds promptly improved and new wounds were prevented.

• #31 How to Prevent and Treat Scurvy – Homestead Dreamer

  https://www.homesteaddreamer.com/2015/06/16/how-to-prevent-and-treat-scurvy/

  Should something catastrophic happen that breaks the vulnerable and delicate supply chain that is woven across the planet, scurvy would rear its ugly head again. Thankfully, even though this disease wreaks havoc on the body and results in death without treatment, it is incredibly easy to prevent and treat. […] Quite simply, make sure you are getting sufficient levels of vitamin C. There are numerous foods that will ensure you will never have to deal with this disease. Surprisingly, you dont need all that much to prevent getting scurvy. […] Again, quite simply, get some vitamin C! If you have access to orange juice, that is the most fast acting and easily absorbed into your tissues and bloodstream. […] Having vitamin C supplements is, of course, one of the easiest ways to prevent getting scurvy either alone or as a multivitamin. Other options include fortified drink mixes, dried fruit, canned fruit, etc. […] Depending on what time of year it is, there are numerous wild plants that can provide you with enough vitamin c to get you by. Dandelions are a perfect example of one: it has 32% of your vitamin C needs in a 55 gram serving!

• #32 How preppers avoid scurvy

  http://www.happypreppers.com/Scurvy.html

  Scurvy is the dreaded pirate’s disease brought on by an absence of Vitamin C from a diet. […] Certainly preppers must prepare their pantry and garden to supply a diet rich in Vitamin C, and learn how to forage for Vitamin C rich foods in the wild if they want to avoid the pirates plight. […] Preppers can prevent scurvy in survival times by planting, foraging, stockpiling and knowing how to recognize and treat scurvy. […] Stockpile Vitamin C rich foods and supplements. […] Thankfully preparation is easy and so is the treatment. Stockpile Vitamin C rich foods, know where to forage for Vitamin C rich foods, and eat foods rich in Vitamin C. […] Preppers who are planning to subsist mostly on grains without any access to fresh fruit or vegetables. Nearly all of us preppers get enough vitamin C in our regular diets.

• #33 How preppers avoid scurvy

  http://www.happypreppers.com/Scurvy.html

  You can sprout or plant an herb garden. […] Sprouting is an ideal way to get fresh Vitamin C. […] Seaweed is loaded with Vitamin C! […] Dandelions are a prepper superfood, loaded in Vitamin C to help prevent scurvy. […] Pine needle tea is another readily available remedy for scurvy! Pine tree (Spruce) needles are high in vitamin C and will have a citrus flavor a little on the bitter side.

• #34 Scurvy: Causes, Symptoms, Treatments, and Prevention Tips for a Healthier Life

  https://dentistpeshawar.pk/oral-surgery-tongue-palate-cheeks/scurvy-causes-symptoms-treatments-and-prevention-tips-for-a-healthier-life/

  Preventing scurvy involves mindful dietary choices and awareness of vitamin C-rich foods. […] Incorporate vitamin C-rich foods into daily meals to meet the recommended intake. Even small changes, like adding citrus fruits to breakfast or vegetables to lunch, can make a significant difference. […] To maintain balanced nutrition, include various sources of vitamin C, such as bell peppers, strawberries, and leafy greens. Preparing meals that combine fruits, vegetables, and lean proteins will ensure that vitamin C and other essential nutrients are readily available. […] Understanding early signs, such as fatigue or gum tenderness, can help prevent scurvy from progressing. If you experience these symptoms and suspect a vitamin C deficiency, increasing your intake of vitamin C-rich foods can alleviate symptoms quickly. […] Scurvy is a preventable disease with straightforward treatments and numerous dietary options to maintain optimal vitamin C levels. Recognizing the early signs and understanding the importance of vitamin C in daily nutrition can protect individuals from scurvy’s serious health consequences.

• #35 Scurvy masquerading as IgA vasculitis | Pediatric Rheumatology | Full Text

  https://ped-rheum.biomedcentral.com/articles/10.1186/s12969-024-00992-2

  With the typical dietary deficiency, children presenting with gingival ulcers, the inability to walk, bone and muscle pain in the lower extremities, and edema are strongly indicative of a vitamin C deficiency. […] In conclusion, although rare, it is important to consider scurvy as a differential diagnosis for musculoskeletal and mucocutaneous complaints, especially in children with neuro-developmental co-morbidities. […] In addition, in the absence of investigative modalities, a trial of vitamin C supplementation can be used as a diagnostic and therapeutic modality.

• #36 Feature: Forgotten Knowledge | Bluesci

  https://www.bluesci.co.uk/posts/forgotten-knowledge

  In 1747, James Lind conducted what is probably one of the first examples of a formal clinical trial into the prevention of scurvy aboard ships. […] This study clearly showed that scurvy could be prevented by the addition of citrus fruit to the sailors diets. […] The ability to cure scurvy gave the Royal Navy a massive tactical advantage during the Napoleonic wars. […] When the Royal Navy changed from using Sicilian lemons to West Indian limes, cases of scurvy reappeared. […] The discovery that fresh meat was able to cure scurvy was another reason why people no longer treated the condition with fresh fruit. […] Finally, the arrival of steam shipping substantially reduced the amount of time people spent at sea, therefore the difficulties in carrying enough fresh produce were reduced. […] Holst and Frlich went on to show that they could prevent scurvy by simply feeding the guinea pigs lemon juice, something that Lind had shown a century and a half earlier.

• #37

  https://www.bbc.com/news/uk-england-37320399

  James Lind is remembered as the man who helped to conquer a killer disease. His reported experiment on board a naval ship in 1747 showed that oranges and lemons were a cure for scurvy. […] By the end of the week, those on citrus fruits were well enough to nurse the others. […] But it was not until 42 years later that the Admiralty first issued an order for the distribution of lemon juice to sailors. […] In 1795, the year after Dr Lind’s death, the Admiralty finally took advice from its own medical staff and made the issue of lemon juice compulsory on ships. […] Ms Wickenden said: „They didn’t appreciate that the power of lemons to counteract scurvy deteriorated with storage and also with some of the preservation methods used, like boiling the juice, which destroys the vitamin C.” […] Not until vitamin C was identified in 1928 was the disease effectively conquered at source.

• #38 Book reviews

  https://www.captaincooksociety.com/remembering-cook/books/book-reviews/scurvy-how-a-surgeon-a-mariner-and-a-gentleman-solved-the-greatest-medical-mystery-of-the-age-of-sail-bown-stephen-r-2003

  Scurvy is an entirely preventable and treatable disease, occurring during long sea voyages. It was not caused by the assumed „vapours or viruses” but by the absence of Vitamin C (ascorbic acid) in the diet. An understanding of chemistry and food specifically, the consumption of oranges and lemons, led to the prevention of scurvy. […] In 1795, Blane, now a Commissioner on the Sick and Hurt Board, persuaded the Admiralty to issue a daily ration of three quarters of an ounce of lemon juice to all Royal Navy sailors. Blane’s work connected the all-important relationship between ascorbic acid in the diet with the concept that ascorbic acid will also cure scurvy. […] The incidence of scurvy dramatically declined. In addition to the daily dose of ascorbic acid, lemon juice was also often added to daily rations of grog. From 1795 to 1815, the Royal Navy purchased over 1.6 million gallons of lemon juice. Bown argues that during the naval blockade of the French and Spanish fleets in the wars with Napoleon, the capability of the Royal Navy to remain on the seas constantly and prevent a Napoleonic invasion of England was due to the superior health of British sailors because scurvy was prevented or correctly treated.

• #39 Albert Szent-Gyorgyi Vitamin C – Landmark – American Chemical Society

  https://www.acs.org/education/whatischemistry/landmarks/szentgyorgyi.html

  Scurvy had long been the scourge of those who sailed for extended distances without fresh food and supplies, with the first clear-cut descriptions of the malady appearing in the medieval records of the European Crusades. […] Although Danish mariners were long acquainted with the condition, and included lemons and oranges in their marine stores, it was not until 1753 that scurvy was recognized in the British medical community at large as directly related to dietary deficiency. […] Twelve years before Starks ill-fated experiments, Scottish physician James Lind, having observed the preventive and curative powers of citrus fruits and lemon juice during his years as a naval surgeon, wrote a treatise recommending their mandatory consumption by British sailors. By 1795, Linds advocacy had resulted in the issuance of lime juice to all naval vessels and the gradual elimination of scurvy within the entire British fleet.

• #40 Reddit – The heart of the internet

  https://www.reddit.com/r/todayilearned/comments/wjcjmp/til_that_through_a_combination_of_using_limes/

  TIL that through a combination of using limes instead of lemons, long term storage of the juice, and exposure to copper the scurvy-prevention power of citrus juice was nullified and scurvy saw a resurgence in the arctic and antarctic explorations of the late 1800s and early 1900s.

• #41 Albert Szent-Gyorgyi Vitamin C – Landmark – American Chemical Society

  https://www.acs.org/education/whatischemistry/landmarks/szentgyorgyi.html

  It would take more years to pinpoint the scurvy-prevention substance responsible for maintaining the bodys connective tissues. […] Svirbely and Szent-Gyrgyi decided hexuronic acid renamed ascorbic acid to reflect its anti-scurvy properties was indeed the long sought vitamin C. […] In 1937, he was awarded the Nobel Prize in Physiology or Medicine for his discoveries in connection with the biological combustion processes, with special reference to vitamin C and the catalysis of fumari.

• #42 Vitamin C Deficiency – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK493187/

  Scurvy is a clinical syndrome resulting from vitamin C deficiency. Vitamin C is essential for the growth and repair of skin, cartilage, bone, and teeth. In addition, it has significant antioxidant properties that protect cells from free radical damage. This article defines the sources, metabolism, and functions of vitamin C, covering the diagnosis, physical manifestations, evaluation, treatment, prognosis, and prevention of vitamin C deficiency. […] Treating scurvy involves consuming sufficient fruits and vegetables to prevent recurrences and addressing the underlying causes of malnutrition that lead to vitamin C deficiency. The recommended daily vitamin C intake varies based on age, sex, pregnancy, and lactation. […] Patients should be educated about the causes, symptoms, and potential consequences of vitamin C deficiency. They must understand that scurvy primarily develops due to inadequate consumption of vitamin C rich fruits and vegetables.

• #43 The Astonishing Reality of Scurvy in Modern Times: The Vitamin C Deficiency No Parent Can Afford to Ignore – Roswell, Alpharetta, Milton | Omega Pediatrics

  https://www.omegapediatrics.com/the-astonishing-reality-of-scurvy/

  Scurvy is an entirely preventable disease that has no place in the modern world. […] Prevention: The Best Cure […] Balanced Diet: Ensure a diet rich in vitamin C, focusing on fruits and vegetables. […] Education: Teach children about the importance of vitamin C from an early age. […] Consult Healthcare Providers: Especially important if your child has malabsorption issues or food allergies. […] Early detection and treatment can completely reverse the symptoms, making knowledge your most potent weapon against this old but persistent ailment.

• #44 Scurvy: A Comprehensive Guide to Vitamin C Deficiency

  https://www.amritahospitals.org/kochi/blog/scurvy-what-you-need-to-know-to-identify-and-prevent-the-vitamin-c-deficiency

  Preventing scurvy is simple and revolves around maintaining adequate levels of vitamin C through a balanced diet and healthy lifestyle practices. By ensuring proper nutrition and addressing risk factors, individuals can avoid this entirely preventable condition. […] Dietary Strategies: Incorporate vitamin C-rich fruits and vegetables like citruses, papayas, green leaves, bell peppers, etc. in your daily meals. […] Healthy Lifestyle Practices: Reduce substance abuse like excessive alcohol consumption and smoking, which can deplete vitamin C levels. […] Consumption of Supplements: For individuals with dietary restrictions or increased nutritional needs, vitamin C supplements can be taken under medical supervision. […] Awareness and Education: Periodic consultations with a healthcare provider can help detect early signs of nutritional deficiencies. […] Understanding its causes, recognising symptoms early, and maintaining adequate vitamin C intake through diet or supplementation are crucial measures for prevention.

• #45 Scurvy: Symptoms, Causes, Vitamin C Intake, and Treatment

  https://resources.healthgrades.com/right-care/food-nutrition-and-diet/scurvy

  Eating enough fruits and vegetables can help reduce your risk of vitamin C deficiency and scurvy. Ways to support your fruit and vegetable intake include: […] Other ways to help prevent scurvy include: […] You may need extra vitamin C if you experience one of the following conditions or factors: […] The main treatment for scurvy is increasing your dietary intake of vitamin C or trying supplements. […] Talk with a doctor if you have any symptoms of scurvy or have questions about your nutrition.

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