Before the action of vitamins was identified and understood in the first half of the 20th Century the serious deficiency of Vitamin C  in the diets of mainly poorer people led to the debilitating disease of Scurvy. Scurvy was also prevalent in mariners who often had no fresh food on long voyages. British sailors were known as “limeys” because of the practice of carrying fresh limes on board Royal Navy Ships (though oranges would have been better). So SOMETHING was know about the need for fresh fruit and vegetables to prevent scurvy – but not a lot. Here are some recipes for the cure of Scurvy taken from my Grannies “Consult Me” book from 1902 – some of which WOULD have worked and some of which clearly wouldn’t.
Scurvy – to cure
· Take tar water morning and evening for 3 months
· Or take 3 spoonsful of nettle juice every morning
· Or pound into a pulp of Seville oranges, sliced, rind and all, and powdered sugar equal quantities and take a teaspoonful 3 or 4 times a day.
· Or take morning and evening a spoonful or two of lemon juice and sugar
· Water and garden cresses, mustard and the juice of scurvy grass help in a cold scurvy.
· Or – John Wesley says – Live on turnips for a month
 
What is Vitamin C ?
Ascorbic acid or Vitamin C is one of the important water soluble vitamins. It is essential for collagen, carnitine and biosynthesizing neurotransmitters. Most plants and animals can synthesize ascorbic acid for their own needs but higher apes and humans cannot synthesize Vitamin C due to lack of an enzyme. Hence, ascorbic acid has to be supplemented mainly through fruits and vegetables – or nowadays by taking it as a supplement.  The current US recommended daily allowance (RDA) for ascorbic acid ranges between 100–120 mg/per day for adults. Many health benefits have been attributed to ascorbic acid such as an  antioxidant, anti-atherogenic (preventing furring of the arteries), anti-carcinogenic, boosting the immune system and preventing  colds etc. However, lately the health benefits of ascorbic acid has been the subject of debate and controversies viz., Danger of mega doses of ascorbic acid? Does ascorbic acid act as a antioxidant or pro-oxidant ? Does ascorbic acid cause cancer or may interfere with cancer therapy? Thus, though ascorbic acid was first posulated in the 17th century, the exact role of this vitamin  in human biology and health is still a mystery in view of many beneficial claims and controversies.
Where is it found?

Small amounts are found in milk (rapid loss of Vitamin C occurs when it is left on the doorstep) and liver. However, nearly all of the Vitamin C we consume comes from vegetables and fruit.

Vitamin C is rapidly lost from fruits and vegetables for a variety of reasons ranging from how long the produce has been stored to how it is prepared and cooked.

Citrus fruits and blackcurrants are rich in vitamin C and tropical fruits like West Indian Cherries and guavas have very high Vitamin C content.

Another useful source of vitamin C is though potatoes.

Why is it needed and what happens if you are deficient?

Collagen production :

Vitamin C is needed to make collagen, the "glue" that strengthens many parts of the body. Collagen helps maintain the structure of the skin, including bone, gums and blood vessels. This is why the disease scurvy leads to the bleeding of skin and gums, weakness, loose teeth and eventually death. The skin and gums bleed because the blood vessels break open.

Antioxidant :

It protects the LDL cholesterol (good cholesterol) from oxidative damage.

Primary Action  :
· Athletic performance.
· Bronchitis
· Bruising (if deficient).
· Gingivitis
· High Cholesterol
· Reducing Infection.
· Wound healing.
· Common Cold  less effective as a preventative measure yet beneficial taken at the onset of a cold as it tends to shorten its duration.
Secondary action ?
· Cataracts.
· Diabetes
· Immune function.
· Minor injuries.
How much is normally taken?

500-1000 mg per day. Consult a nutritionally qualified practitioner, as amounts as small as 100-200mg daily can sometimes be adequate for heart disease prevention.
What about me ?
I have taken vitamin C as a supplement for 35 years. I started taking  Vitamin C as fizzy 1g tablets when, as a young teacher I spent my time getting colds. I began to find these unpalatable, and started taking 500g tablets to swallow. Eventually the impact of acid on my stomach meant that I needed to change again – or give up. I was recommended to take Calcium Ascorbate by my herbalist – a powder to dissolve in water, which is not too bad. Two years ago I got some Ester C in the USA – in 500g capsules – which is the best way I’ve found. I now take 1 500g Ester C per day PLUS at least an apple/pear + raw salad leaves. I haven’t had a cold that has lasted for more than 3 days for several years but during a sinus infection I upped the dose to 1g – and this seemed to help.